【Abstract】 In this study, Luo Han Guo was used as raw material, using five technologies of blast, far infrared, microwave drying equipment, vacuum and microwave vacuum to study the effects of different drying methods on Luo Han Guo, and provide some theory for the processing and production of dried lohen fruit. basis.
【Key words】 Luo Han Guo microwave drying; drying technology; saponin V; total flavonoids
Mangosteen is a mature fruit of the genus Huluocarpus. It is a special plant of Guangxi and is a unique economic and medicinal plant in China. Mangosteen is rich in vitamin C, E, fructose, essential amino acids, trace elements and other nutrients, as well as various active ingredients including flavonoids, polysaccharides, sweet sorghum and polyphenols. It is a common medicine used by the people. Dried mangosteen is a commonly used tincture in people’s lives, and has a remarkable effect in treating pertussis, chronic bronchitis, and colds.
Drying is an important part of the processing of dried mangosteen, which directly affects the quality of the product and the deep development in the later stage. The dried mangosteen currently sold on the market is generally processed by conventional baking techniques. There are few reports on the effects of traditional methods and modern drying techniques on the quality of dried gro nuts.
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