关键词: 玉米, 玉米, 播种期, 出苗速率, 温度

Abstract: Maca lozenge formula was optimized, and preparation techniques and product property of maca lozenges were explored as per orthogonal experimental design. With L₉(3⁴) orthogonal design graph, the optimal techniques were optimized, and sensory evaluation, stability, contained heavy metals and microorganisms of maca lozenges were concluded. The optimal conditions of technique were as follows: 80% maca powder, 12% Rhodiola rosea powder, and 6% Angelica sinensis powder, comprehensive sensory index at 246, where the contents of different heavy metals were in consistent with the standard (GB16740), and maca lozenge changed insignificantly in color, size, friability, and disintegration time, as well as microorganism content. The technique and quality control method was simple, easy, and reliable, and the process study had obtained the national patent process (patent number: ZL200810233796.X) and the content of heavy metal and microorganism laid foundation for the quality standard.