The effects of microwave drying equipment, hot air drying and freeze-drying on mustard glycoside, macamide and macaine in Maca were compared. Maca powder of 200 mesh, 500 mesh, 800 mesh and 1000 mesh was prepared by ultrafine comminution technology.
The sensory odor and surface particle characteristics of Maca during drying and pulverizing were evaluated by electronic nose and scanning electron microscopy. The results showed that natural drying and hot air drying could take into account both the retention of mustard glycoside and the enrichment of macamide in maca, and could maintain the sensory odor better. It was an ideal drying method. Ultra-fine grinding can retain mustard glycoside and improve sensory odor, but it is not conducive to the enrichment of macamide.
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