摘要:该文章描述了对高雄山虫草子实体采用超微粉碎、真空干燥等生产工艺，经超微粉碎机粉碎后过400目筛，并选择65℃为最佳干燥温度。同时加入香精、柠檬酸等辅料对其进行调味。采用正交实验的方法确定其最佳配方为30%虫草粉、15%香精、5%柠檬酸。对制成的成品进行成分及活性分析，测得其多糖含量为47.46mg/g；总核苷含量为16.69mg/g；DPPH自由基活性清除率为75.15%。经实验初步研究表明制成的咀嚼片成品活性成分基本未损失。

关键词 高雄山虫草；咀嚼片；生产工艺；质量控制

Abstract:In this paper, the author describes how to produce the chewable table of cordyceps takaomontana with the body of cordyceps takaomontana. In the process, the technology of superfine crushing sieving and vacuum drying are used. After superfine crushing sieving through 400 mesh sieve and chose 65℃ as the best temperature. At the same time, flavour with essence, citric acid and so on. According to the results of orthogonal experiment, 30 percent cordyceps takaomontana powder, 15 percent essence and 5 percent citric acid is determined to be the best formal of the chewable table of cordyceps takaomontana. The author analyses the ingredients and the activity of the product. According to the analysis of the product, polysaccharide content is 47.46mg/g, total nucleotide content is 16.69 mg/g, and activity of DPPH free radical clearance rate is 75.15%. the results of this research show that the active ingredient of the chewable table of cordyceps takaomontana is not destroyed.

Keywords  Cordyceps takaomontana  chewable table  production process  quality control