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目的:以含糖量及pH值为指标,选择合理的干燥桑椹方法。方法:采用3种不同的方法干燥桑椹,比较测定了各干燥样品的含糖量和pH值。结果:70℃烘干的桑堪含糖量和pH值较高。结论:桑椹的最佳干燥方法应是70℃烘干
Objective: To select a reasonable dry mulberry method based on sugar content and pH value. Methods: The mulberry was dried by three different methods. The sugar content and pH value of each dried sample were measured and compared. RESULTS: The sugar content and pH of the dried mulberry at 70 °C were higher. Conclusion: The best drying method for mulberry should be drying at 70°C