Why is there white wadding in the bag of black wolfberry?

The hoarfrost on the goji berries is alkaline. In the traditional processing method, as long as the wolfberry is dried, alkali will be used to destroy the waxy layer on the surface of the fresh fruit, which is conducive to the evaporation of water, otherwise it will become oil particles after a long time.

The color is black. If there is too much alkali, it will appear white frost after drying. If you don't want to use sun-dried goods, you can use dried goods, and there will be no such phenomenon.

Alkali is consumed in small quantities and will not cause harm to the human body. Like the fritters we often eat, there are steamed buns and steamed buns at home, and they all have to put alkali or small Suda.

Eating large amounts can definitely cause damage, such as damage to the digestive tract.

What will happen in the bag of black goji berries will have white wadding. Because black wolfberry will produce some white flocculent substances during the drying process, it is a normal phenomenon.

Under normal circumstances, there will be no white flocculent in the bag containing black wolfberry, if the black wolfberry has been in the bag for a long time, there will be hair, there will be white floc.

The black wolfberry bag has a lot of white floc in it, which is because it is moldy, so it is in it.

Why is there white floc in the black wolfberry bag, it may be a problem caused by expired deterioration and mold, you take a closer look to see if it is because of this problem.

If there is white blood in it, if there is a lot of this situation, it may be that there is a problem with the bag itself, if it is just this black wolfberry, there is a little bit of white on it, so it is normal, don't worry.

Because if the black wolfberry bag contains wolfberry, there will be some oxidation of black wolfberry in the belt.

You can drink it, and you have to drink it all together. Goji berries contain a large number of polysaccharides, which will dissolve into colloidal substances when exposed to hot water, which is the flocculent you said, which is the active ingredient of wolfberry.

This may be due to the fact that the storage environment is relatively humid, which has led to the occurrence of deterioration.

It is true that the anthocyanins in the black wolfberry are completely soaked out, and the flesh becomes white and transparent.

Extended Information: How to Identify:

The main variety of counterfeit black wolfberry on the market is white thorn fruit, but this variety of white thorn fruit is single-seeded, and white thorn fruit does not have the heavy blue-purple color of black wolfberry, and the taste is also bitter, so we must pay attention to see clearly when we distinguish it. As shown in Fig

We can identify the black wolfberry by tasting the taste, for example, the blackened wolfberry, the appearance is very close, almost unrecognizable, but the taste is different, the blackened wolfberry taste pungent mouth, and the real black wolfberry is sweet and astringent, but very natural. As shown in Fig

You can try to soak in water, because after the black wolfberry is soaked in water, with the release of anthocyanins, the color of the black wolfberry gradually fades, and after a long time, you will find that the black wolfberry will become a blue and white translucent color. As shown in Fig

Different water quality can also be used to judge the authenticity of black wolfberry, the method is relatively simple, because the anthocyanins of black wolfberry are very interesting, if you soak it in tap water, then the black wolfberry is light blue, if you use pure water, it is purple, but with the growth of soaking time, the difference will slowly decrease.

Black wolfberry soaking method:

Wash the cup and pour water: pour 400ml of boiling water or cold water below 60 degrees.

Put in the black goji berries: Put 2g (about 30 grains) of black goji berries directly into the water.

Stand to drink: Watch the black wolfberry anthocyanins be released a little bit, the color is getting darker and darker, and it is pleasing to the eye.

Repeat brewing: When there is 1 3 water left each time, you can add drinking water to brew until there is no color.

Note: The color of black goji berries is different due to different water quality. Because black wolfberry anthocyanin is a water-soluble pigment, it is particularly sensitive to acidity and alkalinity, and can change different colors with acidity and alkaline water.

In acidic water, it is purple (such as purple, purple, iron red, etc.). In alkaline water, it is blue (such as blue, blue-green, lake blue, etc.). Generally, drinking mineral water is purple, and drinking tap water at home is blue.

It is true that after the anthocyanins in the black goji berries are completely soaked, the flesh becomes white and transparent.

Revelation! After soaking black goji berries in water, why do they appear in many different colors? It's amazing!

The main nutrient is anthocyanins, which are easily soluble in water, and it is easy to soak all the anthocyanins after brewing 3-4 times. So it's true.

I soaked a cup of black wolfberry for a few days and soaked it for many days, and today I see that the wolfberry is still black, what's going on.

It is true that after the anthocyanins in the black goji berries are completely soaked, the fruit becomes white and transparent. There are two reasons for this:

1. The main nutrient of black wolfberry is anthocyanins, which are easily soluble in water, and it is easy to soak out all the anthocyanins after brewing 3-4 times.

2. The skin of wild black wolfberry is very thin, and it is easy to break during the picking process, and the nutrients of the damaged black wolfberry are emitted faster and more easily become white and transparent.

The anthocyanins in black goji berries will show different colors in water with different pH levels, purple red in acidic water, and blue in alkaline water, as long as there is this color change, black goji berries are not fake.

I can't see your picture of whether it's a real black goji berry, but the real black goji berry will indeed turn white after soaking it 3---4 times. Black wolfberry is rich in anthocyanins, and anthocyanins are very soluble in water, at a water temperature of about 60 degrees, soaked three to four times, whitish.

The main component of wolfberry polysaccharides is soaked in boiling water when wolfberry is soaked, the polysaccharides in wolfberry are dissolved in water, and when the water temperature drops, the polysaccharides of wolfberry are precipitated to produce white flocculent floats.

The higher the temperature of the water, the better the solubility of the wolfberry polysaccharides in the water, and the more wolfberry polysaccharides are precipitated when the temperature is lowered (the more white celery flocculents). The recommended water temperature is around 80°C.

Goji berries are rich in goji polysaccharides, fats, proteins, free amino acids, taurine, betaine, vitamins B1, B2, E, C, and especially carotenoids. In addition, it also contains a large number of mineral elements, such as potassium, sodium, calcium, magnesium, iron, copper, manganese and other nutrients.

However, the authentic Ningxia wolfberry is pure, full, sweet and not greasy!