CN101406211B

CN101406211B - Method for improving quality of dry fruit of Momordica grosvenori

Info

Publication number: CN101406211B
Application number: CN2008100739304A
Authority: CN
Inventors: 许鸿源; 李启荣
Original assignee: Guangxi University
Current assignee: Guangxi University
Priority date: 2008-11-21
Filing date: 2008-11-21
Publication date: 2011-09-07
Anticipated expiration: 2028-11-21
Also published as: CN101406211A

Abstract

The invention relates to a method for improving the grade of dried fruits of fructus momordicae, which comprises the following steps: collecting dark green fruits of which the stems are withered and yellow from plants, putting the dark green fruits in a tray in a single layer, placing the tray with the fruits at a ventilating and dry place until the fruits are rip and fruit peels are yellow, then baking the fruits in an oven for 4 to 6 days while controlling the temperature between 45 and 50 DEG C to produce beige, goldenrod yellow, ginger, orange yellow, or brown yellow dried fruits of the fructus momordicae. The method ensures the stability of natural carotenoids, changes the appearance of the dried fruits of the fructus momordicae changing from iron blue or black into beautiful yellow, and greatly reduces the losses of drug effect and nutrients, significantly improves the drug quality and food quality and the flavor of the dried fruits of the fructus momordicae simultaneously, thus the dried fruits of the fructus momordicae is advantageous to market development.

Description

Improve the method for quality of dry fruit of Momordica grosvenori

Technical field

The invention belongs to the method that improves quality of dry fruit of Momordica grosvenori.

Background technology

Momordica grosvenori Siraitia grosvenori (Swingle) C.Jeffrey, be Chinese fruit, LAHANGUO, long-lived fruit, angle fruit, tamarind, balloonvine heartseed herb, Semen Momordicae etc. again, for Curcurbitaceae Cucurbitaceae Momordica grosvenori belongs to Siraitia Merr herbaceous perennial vine, dioecian plant, be not only China and originate in, and its fruit be China, the most important traditional special product Chinese medicine in Guangxi and large exported product is a kind of especially.According to China's " pharmacopeia " record, the arhat fruity is sweet cool in nature nontoxic, but moistening lung, cough-relieving, cool blood, step-down, ease constipation, defaecation, enhancing immunity of organisms have significant curative effect to pertussis, tracheitis, sphagitis and enterogastritis, belong to traditional conventional Chinese medicine material.Modern study proof Momordica grosvenori also has antitumaous effect.Its contained Momordica-Glycosides particularly, its sugariness is that more than 300 times of sucrose but do not have heat substantially, thereby becomes diabetes patient, the optimal health-care nutritional food of adiposis patient.Momordica grosvenori is very popular medicine, food dual-purpose fruit, medical treatment, health care and at home aspect such as diet very high medical value and DEVELOPMENT PROSPECT are widely all arranged, therefore be described as " the refreshing fruit in east " by western countries.In recent years, backlands, the osmanthus district in Guangxi develops Momordica grosvenori as pillar industry, and also in the plantation of develop actively Momordica grosvenori, total output increases sharply in the part cities and counties that economize in adjacent Guangdong, Jiangxi, Hunan, Guizhou etc.Momordica grosvenori mainly is to come into the market with the dry fruit form always.Yet the processing method of Momordica grosvenori dry fruit routine, because of processing temperature substantially in 55 ℃-70 ℃ scope, even,, come into the market so almost all can only process the Momordica grosvenori dry fruit commodity that pericarp is iron cyan or even black bar none for up to 8-10 days up to 80 ℃.Facts have proved that these dry fruit commodity have following outstanding shortcoming: 1. very not attractive in appearance, cause the people who does not still understand Momordica grosvenori incurring dislike at a glance, be difficult to accept, more do not have and taste and edible desire.2. pulp often has by the phenomenon of burned roasting paste, becomes bitter taste; But owing to covering of dark pericarp, consumer and operator can't directly differentiate between good and evil.3. high-temperature baking causes the nutritional labeling heavy losses for a long time; For example, the Momordica grosvenori fresh fruit contains vitamin C can reach 300-400mg/100g usually, also higher than the English walnut of covering that is called as " king of dimension C "; But be processed into behind the dry fruit about only surplus 24mg/100g, with a toll of more than 90% by conventional method.4. also bake " ringing fruit " (pulp separates with pericarp) easily, the total quality of commodity is descended.These shortcomings all are contrary to the good reputation of Momordica grosvenori as " the refreshing fruit in east ", directly influence the developing of the developing in Momordica grosvenori dry fruit market, particularly international market.

Summary of the invention

The technical problem to be solved in the present invention provide a kind of maintenance dose of composition that can effectively have additional nutrients, obviously improve presentation quality, improve the method for quality of dry fruit of Momordica grosvenori.

The present invention solves the problems of the technologies described above with following technical scheme:

The dark green fruit that carpopodium is withered and yellow gathers from plant, and individual layer places pallet (bamboo and wood, metal, enamel all can), is placed on aeration-drying place and carries out after-ripening to pericarp and transfer yellow to, puts into baking oven (case) baking.Temperature is controlled at 45～50 ℃, stoving time 4-6 days, produces and comprises ecru, chrysanthemum yellow, ginger color, the yellow dry fruit of Momordica grosvenori orange-yellow, pale brown look.

Owing to adopted than relative low temperature of traditional diamond-making technique and technical measures in short-term, guaranteed the stable of natural carotenoid (comprising lutein and carrotene), not only make the outward appearance of Momordica grosvenori dry fruit commodity become yellow attractive in appearance, significantly reduce effective component and loss of nutritive components simultaneously from tradition ugly iron cyan or black, the utmost point improves medicine, food service property (quality) and the local flavor of Momordica grosvenori dry fruit significantly.Inherent quality and the taste flavor tradition image that all thoroughly changed Momordica grosvenori dry fruit commodity of present technique from the outward appearance of pericarp to pulp accepted easilier by the consumer, helps the developing in market.

The specific embodiment

The applicant is through multiple batches of experimental study of several years, discovery is descended after-ripening to yellow Momordica grosvenori fresh fruit baking 4-6 days at 45～50 ℃, is utilized the relative stability of carotenoid (comprising lutein and carrotene) to temperature, not only can obtain pericarp yellow dry fruit commodity attractive in appearance, and pulp also is yellow-white, can not occur being become bitter phenomenon by burned roasting burning road, the loss of nutritional labeling in process also greatly reduces.Exceed several times as ascorbic reservation amount than conventional method.Be the contrast of the yellow dry fruit processing method of Momordica grosvenori and traditional dry fruit processing method below:

Embodiment 1:

The carpopodium of gathering from arhat orchard, Guangxi University agricultural teaching and scientific research base has been withered and yellow, 100 in dormant green light yellow complexion Momordica grosvenori fresh fruit fully, wipes out the carpopodium and the flower base of a fruit.Per 50 individual layers are put into the rectangle screen tray of 55cm * 40cm * 6cm, in aeration-drying place after-ripening.After treating that pericarp changes into yellow, put into the self-controlling electrothermal baking box, be provided with 45 ± 2 ℃, processed 6 days, obtain the dry fruit finished product that pericarp is the chrysanthemum yellow.Assay determination proves that its water content is 14.0%; Water-soluble solid content is 30.5%; Total reducing sugar is 15.2%; Vitamin C 83mg/100g.Hand one by one, there be not " ringing fruit "; Open one by one and check, the pulp yellow-white, smell delicate fragrance does not have the burnt phenomenon of sticking with paste; Soaked drink it, clean taste, sweet fragrance does not have bitter taste.Every index all is better than the dry fruit of conventional method processing.

Embodiment 2:

Fruit picking, after-ripening are with embodiment 1.Baking temperature is set to 50 ± 2 ℃, processes 4 days, obtains the dry fruit finished product that pericarp is pale brown look.Assay determination proves that its water content is 13.2%; Water-soluble solid content is 32.0%; Total reducing sugar is 16.0%; Vitamin C 78mg/100g.Hand one by one, there be not " ringing fruit "; Open one by one and check, pulp color and drink all approximate embodiment 1 of mouthfeel.Every index all is better than the dry fruit of conventional method processing.

Embodiment 3:

Fruit picking, after-ripening are with embodiment 1.Baking temperature is set to 47 ± 2 ℃, processes 5 days, obtains pericarp and is orange-yellow dry fruit finished product.Assay determination proves that its water content is 13.7%; Water-soluble solid content is 31.6%; Total reducing sugar is 15.7%; Vitamin C 80mg/100g.Hand one by one, there be not " ringing fruit "; Open one by one and check, pulp color and drink all approximate embodiment 1 of mouthfeel.Every index all is better than the dry fruit of conventional method processing.

Claims

1. method that improves quality of dry fruit of Momordica grosvenori, fresh fruit after-ripening under adopting, oven dry, it is characterized in that the dark green fruit that carpopodium is withered and yellow gathers from plant, individual layer places pallet, be placed on aeration-drying place after-ripening to pericarp and transfer yellow to, put into the baking oven baking, temperature is controlled at 45～50 ℃, stoving time 4-6 days, produce the yellow dry fruit of the yellow ginger-colored Momordica grosvenori orange-yellow or pale brown look of ecru or chrysanthemum.