Abstract : Objective: To study the drying process of green scented plum and provide a basis for the establishment of a new processing method for green scented plum. METHODS: Fresh green mandarin plum was processed by microwave “drying” and drying method. The alcohol soluble extract, chlorogenic acid, hyperoside and isoquercitrin were used as evaluation indexes to discuss the microwave drying method for green buckwheat. The impact of quality.
Results: The microwave drying process was preferred, and the chlorogenic acid content in the microwave drying equipment was higher than that of the conventional dry samples, and there was a significant difference. Conclusion: Microwave drying method can effectively preserve the active ingredients of green buckwheat and improve the product quality of green buckwheat.
Key words : green buckwheat microwave drying; traditional drying
It is a dry flower bud of the genus Prunus mume (Sieb.) Sieb.et Zucc., which has the effect of opening and stagnation, detoxification and detoxification. The edible energy can “help the Qingyang gas rise” It is a traditional medicine and food dual-use Chinese medicine.
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