Optimization of Honey-fried Processing Technology for Tussilago farfara by Orthognal Test

Abstract:

Objective:To optimize processing technology of Tussilago farfara with honey. Method: With properties,the mass fraction of alcohol-soluble extract and tussilagone as comprehensive evaluation index,moistening time,honey dosage,processing temperature and time were selected as factors,processing technology of T. farfara with honey was optimized by orthogonal test. Result: The best honey-fried processing technology was as follows:adding 40% honey,moistening time 30 min,stir-fried 6 min at 100-110℃. Conclusion: This optimized processing technology was stable and feasible,it could be used for study on quality standard of T. farfara.