ABSTRACT: By discussing the effect of different drying methods on the content of hypoglycemic components in balsam pear, an ideal drying method was provided for the production of balsam pear health food. Biuret method was used to determine the polypeptide content of balsam pear, phenol-sulfuric acid method was used to determine the polysaccharide content of balsam pear, and spectrophotometric method was used to determine the saponin content of balsam pear.
The results showed that the microwave drying equipment had the best color of bitter gourd and less damage to its main sugar-reducing components; the freeze-drying bitter gourd had the worst color and more damage to its sugar-reducing components; the vacuum drying of bitter gourd took longer time, and the sugar-reducing components of bitter gourd were damaged more and the color was worse than that of hot air drying.
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