CAJ | 학술논문

制备一种即食型复方黄精咀嚼片，以黄精为主要原料，枸杞、黑豆煎煮取汁，与黄酒浸润12 h，高压锅蒸3 h，80℃烘箱中烘至不粘手。与普通制黄精比较，即食型复方黄精咀嚼片脂肪含量降低，蛋白质、多糖、还原糖含量增高，抗氧化性(DPPH自由基清除率)增强，感官指标更佳。即食型复方黄精咀嚼片化学成分、滋补功能指标、口感均优于普通制黄精。
제비일충즉식형복방황정저작편，이황정위주요원료，구기、흑두전자취즙，여황주침윤12 h，고압과증3 h，80℃홍상중홍지불점수。여보통제황정비교，즉식형복방황정저작편지방함량강저，단백질、다당、환원당함량증고，항양화성(DPPH자유기청제솔)증강，감관지표경가。즉식형복방황정저작편화학성분、자보공능지표、구감균우우보통제황정。
To prepare direct edible compound Polygonati Rhizoma chewable tablets, Polygonati Rhizoma is used as the main raw material infiltrated with yellow wine, mixed with the decoction of wolfberry and black beans for 12 hours and then steamed for 3 hours by Pressure-cooker. The Polygonati Rhizoma is dried until it is not sticky to hands with oven in 80 ℃. Compared with the traditionally processed Polygonati Rhizoma, the fat content of direct edible compound Polygonati Rhizoma is reduced;the contents of proteins; polysaccharides and deoxidization sugar are increased; the antioxidant activity (DPPH radical scavenging ratio) is strengthened and the sensory index is better. The chemical composition, nourishing function indicators and taste of direct edible compound Polygonati Rhizoma chewable tablets are better than the traditionally processed Polygonati Rhizoma.