CN102100394A - Quick roasting method of fresh grosvenor momordica - Google Patents
Quick roasting method of fresh grosvenor momordica Download PDFInfo
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- CN102100394A CN102100394A CN201010605571XA CN201010605571A CN102100394A CN 102100394 A CN102100394 A CN 102100394A CN 201010605571X A CN201010605571X A CN 201010605571XA CN 201010605571 A CN201010605571 A CN 201010605571A CN 102100394 A CN102100394 A CN 102100394A
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Abstract
The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.
Description
Technical field
The present invention relates to the baking method of Momordica grosvenori, specifically is a kind of quick baking method of fresh fructus momordicae.
Background technology
Momordica grosvenori (Momordica grosvenori Swingle) is the fruit of perennial herb cucurbitaceous plant, it is the distinctive medicinal plant in Guangxi, really contain abundant vitamin C (containing 400 milligrams～500 milligrams in per 100 gram fresh fruits) and glucoside, fructose, glucose, protein, lipid etc., traditional Chinese medical science record Momordica grosvenori has the effect that moistens the lung and relieve the cough, relaxes bowel.Momordica grosvenori has been defined as one of resource product of integration of drinking and medicinal herbs by health ministry, enjoy people's attention, has important potentiality to be exploited.
The storage life of new fresh fructus momordicae is shorter, is no more than 20 days.But the report that cures processing about Momordica grosvenori is fewer, the processing method consumption manpower in the existing document, and the time is long, and various technical indicator instabilities such as temperature, causes explosion in the bake process easily, and has and ring fruit, burnt phenomenon really, causes waste easily.
The roasting mode of the Momordica grosvenori of document record at present mainly contains two kinds: the native workshop-based processing method and the disclosed a kind of Momordica grosvenori baking process of Chinese patent CN1631273N that adopt among the people.These two kinds of method mode of heatings all are the environment that rely on circumference, make object surfaces obtain heating earlier with the radiation of heat or the mode by hot-air convection, are delivered to the inside of object then by heat.
The baking in folk tradition workshop generally is divided into three phases, and first stage is a temperature-rise period: at first temperature is heated to 45-50 ℃, and keeps 20-24h.Second stage continues to be warmed up to 65-70 ℃ with temperature, and keeps 2-3 days.Phase III is reduced to 55-60 ℃ with the Momordica grosvenori temperature, and kept 2 days for the cooling constant temperature stage.Whole process needs 5 days at least; Because non-uniform temperature in the baking oven all needs the baking oven reversing of position with upper, middle and lower every day, and the fruit case at edge and center is changed.And to stir one by one, whole fruit is heated evenly; The mode of heating of baking oven is far-infrared baking case, electric baking case, charcoal, firewood baking box.
The processing method that Chinese patent CN1631273N discloses a kind of Momordica grosvenori is: the baking box that adopts quirk, rotary fan, double hanging type, with burning faggot or coal heating, elevate the temperature to 66 ℃ ± 6 ℃, the beginning rotary fan makes the temperature in the drying room reach consistent, from steam vent, get rid of the moisture that baking produces, toast after 48-55 hour, cooling is taken out.
There is following deficiency in these two kinds of roasting modes:
1, the baking room temperature is difficult for controlling, and causes the phenomenon of explosion and burnt fruit easily; Patent CN1631273N adopts rotary fan to regulate temperature, adjusting for temperature plays a role, but still have 6 ℃ difference, temperature uniformity is not strong, still be easy to cause explosion and burnt fruit phenomenon behind the high temperature, and the time of heating is long, a lot of nutritional labelings are destroyed, the color that can't keep fresh fruit itself had both increased energy consumption, had also improved cost;
2, the temperature of each point is inconsistent in the case: adopt the mode of heating that heat energy is provided, direct-fired local temperature other place in the case; Patent CN1631273N heats with the form of circulating air, temperature everywhere in the case is near consistent, but the air inlet place at first contacts the regional temperature of hot blast is higher than other zone, can not keep in the case temperature unanimity everywhere preferably, cause the Momordica grosvenori inequality of being heated, cause not enough or excessive explosion of baking or burnt fruit phenomenon easily.And heat energy is converted into hot blast, also can cause the loss of heat in the process with the heating of the form of hot blast, and this has also improved cost;
3, stoving time is long: workshop-based baking generally needs 5-7 days, the stoving time of patent CN1631273N takes 2 days at least, and under long-time baking, the color and luster of Momordica grosvenori and nutritional labeling are all suffered destruction in various degree, and consumption manpower power consumption consuming time source, cost obviously improves;
4, baking temperature is too high: the highest baking temperature of workshop-based and patent CN1631273N all about 70 ℃, because temperature controlling is poor, makes that easily temperature is too high, causes burnt fruit, sudden and violent fruit and ring the phenomenon of fruit.Secondly, temperature is too high, and the color of new fresh fructus momordicae has become yellowish-brown, causes the Momordica grosvenori ingredients from lossing serious.
Summary of the invention
The present invention is directed to the deficiency of existing baking Momordica grosvenori technology, a kind of baking method of quick baking fresh fructus momordicae is disclosed, this method is the quick baking Momordica grosvenori under low temperature, constant temperature, the energy-and time-economizing, and can keep the fresh color and luster and the nutritional labeling of fresh fructus momordicae to greatest extent, mouthfeel is good, and does not have burned, sound fruit phenomenon.
The technical scheme that realizes the object of the invention is:
A kind of quick baking method of fresh fructus momordicae is that the fresh fructus momordicae with maturation places the intelligent microwave vacuum drying chamber, cures fast with microwave.Its concrete baking method contains and has the following steps:
1, the fresh fructus momordicae of maturation is pressed large, medium and small three kinds of specification steppings, be respectively charged in the special-purpose baking tray of microwave;
2, the baking tray that Momordica grosvenori will be housed is inserted in the intelligent microwave vacuum drying chamber;
3, determine that according to the weight of Momordica grosvenori, the power of micro-wave oven stoving time toasts, vacuum＜-the 0.08MPa condition under, the baking temperature scope is 20-40 ℃, the stoving time scope is 30-150min.
Described intelligent microwave vacuum drying chamber is a prior art.
The special-purpose baking tray of described microwave is made by PVC or silica gel material, and the bottom of baking tray is provided with the shelf equipped with baking tray, and the high 1-10cm of shelf is advisable with 2cm.
The present invention compared with prior art has following advantage:
1, be provided with the shelf of certain altitude in the bottom of baking tray, make to keep certain space in the drying box, the moisture that baking produces down permeates the Momordica grosvenori that can not contact the bottom and keeps preferably fruit case inner air flow, accelerated bake time;
2, temperature is low, the Momordica grosvenori quality of toasting out is good, the color and luster that can keep new fresh fructus momordicae to greatest extent, fragrance and nutritional labeling, no burned, ring the fruit phenomenon, the present invention adopts WBZ intelligent microwave drying machine to toast, under the condition of vacuum less than-0.08MPa, make that the evaporation of water temperature is 20-40 ℃, therefore can under the condition of low temperature, carry out drying, and can keep the color and luster of new fresh fructus momordicae, nutritional labelings such as VC and Momordica-Glycosides to greatest extent Momordica grosvenori, and the Momordica grosvenori that baking is come out can keep the color of the new fresh fructus momordicae of pericarp, and core is off-white color or yellow-white.Traditional baking method can not carry out cross-ventilation under antivacuum condition, stoving temperature is all between 60-70 ℃, under hot conditions, nutritional labeling Momordica-Glycosides in the Momordica grosvenori and VC etc. all suffer destruction in various degree, and the Momordica grosvenori pericarp that baking is come out has become coke yellow, inside is burnt brown, and one burnt odor gas is arranged;
3, stoving time is short, the Momordica grosvenori quality of toasting out is good, the color and luster that can keep new fresh fructus momordicae to greatest extent, fragrance and nutritional labeling, no burned, sound fruit phenomenon, stoving time of the present invention is 30-150min, and traditional stoving time is 5-7 days, and the stoving time of patent CN1631273N was at least 2 days.The present invention adopts WBZ intelligent microwave drying machine to toast, under vacuum condition, Momordica grosvenori absorbs microwave, the interior molecules frictional heat, in inside Momordica grosvenori is heated, can not produce wet problem in outer the doing, hydrone gas ratio is easier to discharge, therefore stoving time is very fast, and the nutritional labeling of Momordica grosvenori also can more remain.Traditional baking method, as charcoal heating and hot blast heating, give Momordica grosvenori by the mode of conduction with thermal energy transfer, extremely inner by the surface of Momordica grosvenori, in the process of drying, the sclerosis that is dried earlier of the surface of Momordica grosvenori forms the shell of " solid ", and inner moisture is difficult to discharge more, therefore the time of heating is long, temperature is wayward, causes the phenomenon of burnt fruit easily, the quality of influence baking;
4, bake process adopts automation control, various parameter control are relatively in time with accurate, the Momordica grosvenori color and luster homogeneous that baking is come out, the aridity uniformity, the present invention adopts WBZ intelligent microwave drying machine to toast, according to the quantity of curing Momordica grosvenori, calculate the displacement of Momordica grosvenori, directly set concrete parameter, just can finish the process of curing automatically, easy and simple to handle, the while can guarantee the quality of Momordica grosvenori.Traditional baking method such as charcoal fire heating, hot blast heating etc. all are lifting and the dwell times of controlling baking temperature by rule of thumb, and the Momordica grosvenori quality of toasting out is being difficult to control aspect color and luster, the aridity;
5, the Momordica grosvenori pericarp that baking is come out has the color and luster of new fresh fructus momordicae, core off-white color or yellow-white, mouthfeel is good, no bitter taste, no burned, ring the fruit phenomenon, and have good water-solubility, the present invention chooses ripe Momordica grosvenori, therefore the Momordica grosvenori mouthfeel of curing out is good, no astringent taste adopts WBZ intelligent microwave drying machine to cure, under low temperature and short time, Momordica grosvenori is heated internally, steam evaporates from inside to outside, and causing has fine and close aperture around the Momordica grosvenori, and the Momordica grosvenori molecule is sparse, more fluffy, therefore the Momordica grosvenori that cures out has good water-solubility.Traditional baking method, in order to guarantee that Momordica grosvenori has yellowish-brown at high temperature with under curing for a long time, choosing maturity is not very big green hard fruit, the Momordica grosvenori that baking is come out all has astringent taste to a certain degree, and it is more to ring fruit, mode by the heat transmission heats from outside to inside, easily forms the shell of " solid " on the Momordica grosvenori surface, because the Momordica grosvenori that baking is come out is water-soluble bad.
The specific embodiment
Fresh fructus momordicae baking method of the present invention, be that Momordica grosvenori with maturation is divided into large, medium and small three kinds of specifications, same specification is packed in the special-purpose baking tray of microwave, pack into then in the microwave drying oven, according to the weight that baking box loads Momordica grosvenori, conversion needs the water yield of evaporation, the parameter of microwave power and stoving time is set according to displacement, make oven temperature be controlled at 20-40 ℃, stoving time is controlled at 30-150min, and directly take out the cooling back.
The invention will be further elaborated below by embodiment, but be not the qualification to content of the present invention.
Embodiment 1
Get 20 kilograms of the fresh fructus momordicaes of the maturation of same specification, put into the special-purpose baking tray of microwave, in the intelligent microwave vacuum drying chamber of packing into then, the displacement of Momordica grosvenori be fresh fructus momordicae heavy 3/4, microwave power is 20KW, temperature is 20-40 ℃, and the time of curing is 40min, the Momordica grosvenori pericarp foresythia of curing out, the core yellow-white, mouthfeel is good, no bitter taste, no burned, sound fruit phenomenon.Moisture water content≤15%.
Embodiment 2
Get 40 kilograms of the Momordica grosvenoris of the maturation of same specification, put into the special-purpose baking tray of microwave, in the intelligent microwave vacuum drying chamber of packing into then, the displacement of Momordica grosvenori be fresh fructus momordicae heavy 3/4, microwave power is 20KW, temperature is 20-40 ℃, and the time of curing is 90min, the Momordica grosvenori pericarp foresythia of curing out, the core yellow-white, mouthfeel is good, no bitter taste, no burned, sound fruit phenomenon.Moisture water content≤15%.
Embodiment 3
Get 60 kilograms of the Momordica grosvenoris of the maturation of same specification, put into the special-purpose baking tray of microwave, in the intelligent microwave vacuum drying chamber of packing into then, the displacement of Momordica grosvenori be fresh fructus momordicae heavy 3/4, microwave power is 20KW, temperature is 20-40 ℃, and the time of curing is 150min, the Momordica grosvenori pericarp foresythia of curing out, the core yellow-white, mouthfeel is good, no bitter taste, no burned, sound fruit phenomenon.Moisture water content≤15%.
Intelligent microwave vacuum drying chamber described in the embodiment 1-3 is a WBZ-80 type intelligent microwave vacuum drying chamber.
Claims (3)
1. the quick baking method of a fresh fructus momordicae is characterized in that: it is that fresh fructus momordicae with maturation places the intelligent microwave vacuum drying chamber, cures fast with microwave.
2. quick baking method according to claim 1 is characterized in that: contain and have the following steps:
(1) fresh fructus momordicae of maturation is pressed large, medium and small three kinds of specification steppings, be respectively charged in the special-purpose baking tray of microwave;
(2) baking tray that Momordica grosvenori will be housed is inserted in the intelligent microwave vacuum drying chamber;
(3) determine that according to the weight of Momordica grosvenori, the power of micro-wave oven stoving time toasts, vacuum＜-the 0.08MPa condition under, the baking temperature scope is 20-40 ℃, the stoving time scope is 30-150min.
3. quick baking method according to claim 2 is characterized in that: the special-purpose baking tray of described microwave is made by PVC or silica gel material, and the bottom is fitted with the high shelf of 1-10cm.
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Denomination of invention: A kind of quick baking method of fresh Luo Han Guo Effective date of registration: 20220830 Granted publication date: 20130508 Pledgee: Bank of China Limited by Share Ltd. Guilin branch Pledgor: GUILIN PLANT INGREDIENT Co.,Ltd. Registration number: Y2022450000144 |