Author(s): LIU Ying, XIE Chao, ZHENG Yu, GUO Zhongcheng, KAN Libin, ZHANG Yanan
Pages: 142-144,174
Year: 2016 Issue:  3
Journal: Qilu Pharmaceutical Affairs
Keyword:  Fenugreek; Polysaccharide; Process;
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.