Optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus through Box-Behnken response surface method
Objective To optimize the technology of Zhangbang wine moistening bran stir-fried Mori Ramulus.Methods Using the total contents of 8 components including mulberry bark glycoside A,chlorogenic acid,resveratrol,resveratrol glycoside,oxidized resveratrol,mulberry pigment,mulberry ketone G,and mulberry saponin as the examination indicators,single factor investigation of five influencing factors of Zhangbang wine moistening bran stir-fried Mori Ramulus:wheat bran dosage,yellow wine dosage,frying temperature,soaking time,and processing time was conducted.Box Behnken response surface methodology was used for experimental design,to optimize processing technology for Zhangbang wine moistening bran stir-fried Mori Ramulus.Results The optimal processing technology of the response surface method was:soaking time 116 min,wheat bran amount 19％,rice wine amount 10％,roasting time 7 min,and roasting temperature 237 ℃.Under these conditions,the average total content of eight components in the prepared Mori Ramulus decoction pieces was 787.8 μg/g,and RSD was 0.98％.Conclusion The optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus is stable,reliable and repeatable,which can better guarantee the quality of Zhangbang wine moistening bran stir-fried Mori Ramulus.
Mori RamulusBox-Behnken response surface methodZhangbangWine moistening bran stir-fryProcessing(TCD)
NETL
NSTL
万方数据
