This paper compares different rice processing methods of Mylabris, revealing the effect of rice processing in Mylabris preparation, and establishes a scientific and reasonable quality evaluation standard for Mylabris products. Three processing methods including rice paste stir-frying, rice stir-frying, and rice water method were compared and the quality of Mylabris products was evaluated in terms of appearance, smell and texture, clarity, excipient appearance and cantharidin content. We found that the Mylabris products processed using rice stir-frying had a full and oily appearance with no fluffy gray chips, a specific smell, and crispy texture, which are easy to grind into powder with slightly oily texture. The used rice was yellowish-brown with irregular crack and Mylabris chips on its surface. The cantharidin content in the raw product was 0.503%, which decreased in the processed Mylabris products using the three methods, ranging from 0.017% to 0.397%. The three methods all have scientific significance, with rice paste stirfrying being the optimum method, which guarantees the safety, effect, and quality control of the Mylabris products.

Mylabris  /  rice processing  /  processing methods  /  quality evaluation