Cordyceps sinensis (a precious medicinal and edible fungus) is rich in heat-sensitive active components such as cordycepin, adenosine, polysaccharides, and amino acids. Traditional drying methods (e.g., sun-drying, hot air drying) often cause high-temperature damage to these components, leading to reduced efficacy, dark color, and poor texture. Vacuum microwave drying solves these pain points by combining the advantages of low-temperature vacuum environment and efficient microwave volumetric heating, becoming an ideal technology for preserving the quality of Cordyceps sinensis. In conclusion, vacuum microwave drying is a "high-quality, efficient, and low-loss" drying technology for Cordyceps sinensis. It not only solves the defects of traditional drying methods (such as active ingredient loss and poor appearance) but also meets the requirements of modern medicinal and edible product processing for quality and safety. This technology has become the mainstream choice for high-end Cordyceps sinensis processing.
