The influence of processing on the content of polysaccharide in rice -wine fenugreek
LIU Ying
XIE Chao
ZHENG Yu
GUO Zhongcheng
KAN Libin
ZHANG Yanan
Abstract：Objective To discuss the influence of processing on the content of polysaccharide in rice -wine fenu-greek.Methods To investigate the influence of baking temperature,baking time,the amount of rice -wine on the content of polysaccharide in rice -wine fenugreek.Then to optimize best processing technolology of rice -wine fenugreek,and com-pare the content of polysaccharide in rice -wine fenugreek,water baking fenugreek and baking fenugreek.Resuls Baking temperature and amount of rice -wine had a significant effect on the content of polysaccharide in rice -wine fenugreek.The content of polysaccharides in rice -wine fenugreek was increased with baking temperature and the amount of rice -wine. Conclusion Heating and water can improve the content of polysaccharide in rice -wine fenugreek.
Keywords：FenugreekPolysaccharideProcess
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 142-144,174 )