Why does Siraitia grosvenorii also have bitter taste?

Siraitia grosvenorii is bitter because when farmers bake Siraitia grosvenorii, the inside and outside of Siraitia grosvenorii are heated unevenly, and the glycosides and fibers in some places are burnt, which is of course bitter. The temperature in each drying room is 70-90, and Siraitia grosvenorii is baked layer by layer. In order to keep Siraitia grosvenorii mellow, some Siraitia grosvenorii will inevitably be heated unevenly to varying degrees. Therefore, the Siraitia grosvenorii bought in the market is inevitably bitter. In order to keep the original sweetness of Siraitia grosvenorii at 100%, there is no bitterness at all, and the utility of Siraitia grosvenorii is not destroyed. The only way is to use the method of low-temperature crushing and spreading, and process at 50-70. This was introduced in the fourth issue of Guangxi Plants in 1984. Only an old factory in Yongfu County obtained a processing patent, processed it with a Zhenshan agricultural product company in Chongqing and sold it in a real natural workshop. But this shortcoming is that it can't keep the original shape of Siraitia grosvenorii. If you buy Siraitia grosvenorii, you can buy a lot. Many famous factories in Guangxi produce it, which is suitable as a special product in Guangxi. If you know how to choose, you can avoid buying bitter Siraitia grosvenorii.