Maca processing method and compound of processed product thereof

The invention provides a maca processing method which comprises the following steps: taking fresh maca, drying till the water loss of the maca reaches 40-50%, and then slicing and drying for 0.5-3h at 80-100 DEG C, thereby obtaining the product. The invention also provides a maca processed product based on the method and a corresponding compound. A research in the invention proves that people can feel no or slight special biting taste of maca in the obtained maca product processed according to the processing method, the macamides content is increased, the taste is improved and the nutritional ingredients are promoted. The research in the invention also proves that a roller and a shell powder separating type flour mill (6FTY-28B, 6FTY-30A and 6FTY-40A) adopted for extruding can effectively separate the shell, core flour and peel powder of the raw tartary buckwheat grains. 本发明提供了种玛咖炮制方法，它包括如下操作步骤：取新鲜玛咖，干燥至玛咖失水40～50％后，切片，在80～100℃下烘干0.5～3h，即可。本发明还提供了基于该方法的玛咖炮制品以及相应的组合物。本发明研究发现，经过上述炮制方法的处理，所得玛咖产品感觉不到或微弱感觉到玛咖特有的辛辣味