CN102125248A - Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same - Google Patents
Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same Download PDFInfo
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- CN102125248A CN102125248A CN2010105560016A CN201010556001A CN102125248A CN 102125248 A CN102125248 A CN 102125248A CN 2010105560016 A CN2010105560016 A CN 2010105560016A CN 201010556001 A CN201010556001 A CN 201010556001A CN 102125248 A CN102125248 A CN 102125248A
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
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Abstract
The invention discloses a method for performing microwave drying on grosvener siraitia and the grosvener siraitia dried by the same. The method comprises the following steps of: washing the grosvener siraitia completely and performing green-removing; punching a small hole on the top of the grosvener siraitia and the corresponding fruit navel at the bottom of the grosvener siraitia respectively; placing the punched grosvener siraitia into microwave drying equipment to dry for 8 to 10 minutes under the conditions of 2,400 to 2,500 MHz or 915 MHz and the temperature of between 50 and 60 DEG C; taking out the grosvener siraitia; placing the grosvener siraitia into the microwave drying equipment to dry for 8 to 10 minutes under the same conditions; taking out; cooling the grosvener siraitia at the temperature of between 0 and 4 DEG C for 3 to 5 minutes; and repeating the drying and cooling processes for 5 to 6 times to obtain grosvener siraitia. Compared with the prior art, the method has the advantages of simple and easily controlled process, short drying time and low energy consumption. The obtained dried grosvener siraitia has a complete and attractive fruit shape, green color, good mouthfeel and high retention rate of mogrosides V.
Description
Technical field
The drying means of Momordica grosvenori of the present invention is specifically related to adopt the method for the dry Momordica grosvenori of microwave mode and the Momordica grosvenori that is obtained by this method drying.
Background technology
Momordica grosvenori (Siraitia grosvenorii) is perennial perennial root stem liana for the Curcurbitaceae Momordica grosvenori belongs to, and is the distinctive economy of China, medicinal plant. be backlands district, osmanthus, Guangxi tradition special product.Among the people, the Momordica grosvenori dry fruit is as expectorant. and evident in efficacy at aspects such as treatment pertussis, chronic bronchitis, flu, constipation, the little diseases of stomach and intestine.In addition, Momordica grosvenori still is a kind of high sugariness, natural sweetener low in calories, can be widely used in the food additives field, is specially adapted to coronary heart disease, hypertension, diabetes and obese patients.
Because the Momordica grosvenori fresh fruit is difficult for preservation, therefore plantation will be preserved after the dry or further deep processing of the fresh fruit of plucking per family.During existing drying means comprises, hyperthermia drying or freeze drying, wherein, furnace drying method is the patent of invention of CN1631273 just like publication number, a kind of Momordica grosvenori baking process is disclosed, it is the Lo Han Guo fruit with maturation, according to greatly, in, for a short time be respectively charged into portable layer stereo fruit tray frame, the propelling of fruit tray frame there is quirk, rotary fan, in the barn of double hanging type cycle flue, at burner hearth internal combustion faggot or coal, hot-air is through quirk, the barn temperature is increased to 66 ℃ ± 6 ℃, opening rotary fan makes the temperature in the drying room reach uniformity, the moisture that moving air will toast in the material is discharged through the steam vent at barn top, toasts 48～55 hours, and take out the cooling back.This invents described method, because of temperature uniformity in the drying room, has solved plantation family adobe kang baking temperature preferably and has not allowed manageable problem, and efficient is also higher, but the stoving time of Momordica grosvenori needs 48～55 hours.Freeze-drying method is the patent of invention of CN1810159 just like publication number, a kind of preparation method of fresh mangosteen powder is disclosed, it is that the fresh fructus momordicae fruit is cleaned, dried and be placed in the freeze drying equipment, reach below 3% at the cryogenic conditions freeze drying below 0 ℃ to fruit moisture content, pulverize then and get.Above-described these drying means all are to be that measurement index carries out drying with the moisture content, reckon without the influence of baking temperature to active ingredient in the Momordica grosvenori (as Momordica grosvenori mogroside V), thereby make that dry back product quality is very different.
Lu Feng waits " the different dry Momordica grosvenori chemical composition chromatographic fingerprintings of handling are analyzed " (2009 the 40th the 6th phases of volume of Guangxi agricultural sciences of delivering, 625～628 pages), adopt different dry temperature and times that the Momordica grosvenori fresh fruit in 6 different places of production is handled, utilize efficient liquid-phase chromatograph finger print atlas and content assaying method to analyze the difference of different disposal dry fruit chemical composition, the result shows, the dry fruit chemical composition finger-print of different temperatures drying has otherness, main chromatographic peak intensity is the strongest with freeze drying example, and the sample of 96 ℃ of dryings is the most weak.Thereby as seen, dry mode and temperature have a significant impact the content of Momordica grosvenori mogroside V in the Momordica grosvenori, though freeze drying can keep active ingredients such as Momordica grosvenori mogroside V preferably, but the dry fruit exocuticle of normal freeze-drying gained all has breakage to a certain degree, fruit shape is imperfect, thereby can't sell with single dry fruit, need further be processed into powder or other formal product and sell.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method of the dry Momordica grosvenori of microwave mode and Momordica grosvenori that is obtained by this method drying of adopting.This method is short drying time, energy savings, and the Momordica grosvenori fruit shape that is obtained by this method drying is complete, attractive in appearance, and color and luster is identical with fresh fruit, and mouthfeel is good and well kept active ingredient Momordica grosvenori mogroside V in the Momordica grosvenori.
For solving the problems of the technologies described above, the method for microwave drying Momordica grosvenori of the present invention may further comprise the steps:
1) Momordica grosvenori is cleaned, completed;
2) the base of fruit place, Momordica grosvenori top after completing respectively, and areola place, corresponding bottom each make a call to an aperture;
3) Momordica grosvenori after will punching is put into microwave dryer, and dry 8～10min under 2400～2500MHz or 915MHz, 50～60 ℃ of conditions takes out then, places the 3～5min that lowers the temperature under 0～4 ℃ of condition; Take out afterwards and put into microwave dryer again, take out, place the 3～5min that lowers the temperature under 0～4 ℃ of condition in the down dry 8～10min of the same terms; Repeat above drying, temperature-fall period 5～6 times, promptly.The present invention is by completing earlier, adopt microwave drying, cooling again and repeat special process dry, cooling step, make Momordica grosvenori in the process of suddenly cold and hot, form better mouthfeel, and the Momordica grosvenori dry fruit that obtains fruit shape is complete does not have a breakage, attractive in appearance, color and luster is identical with fresh fruit, and Momordica grosvenori mogroside V conservation rate height in the dry fruit.
In the technique scheme,
In the step 1), the described step that completes can be that the Momordica grosvenori after directly will cleaning places warm water a period of time to get final product, preferably get Momordica grosvenori after cleaning and place 90～95 ℃ of solution that complete, the 5～10min that completes, the solution that wherein completes adopts following method preparation: get pure water, add the ginger that is equivalent to pure water weight 0.1～0.5% (weight), with pH value to 5.5～6.0 of citric acid regulating solution, promptly.Reach the effect that suppresses enzyme in the Momordica grosvenori fresh fruit by completing, and add ginger, and in the next effect that can play enzyme in the new fresh fructus momordicae of better inhibition of slightly acidic condition.And after completing by hot water, the epidermis toughness of fresh fruit strengthens, and the follow-up complete and not damaged dry fruit of fruit shape that obtains is played an important role.
Step 2) in, the diameter of aperture is 2～10mm.By on Momordica grosvenori, punching, the evaporation of fruit internal moisture in process when being beneficial to drying, thus shorten drying time.
In the step 3), the Momordica grosvenori after the punching places the microwave dryer mode to choose at random, and preferably places microwave dryer to carry out drying in the aperture opening direction mode vertical with horizontal line, is more conducive to the evaporation of fruit internal moisture.
In the step 3), the input apparent energy≤100kw of microwave dryer, microwave output power≤60kW.
The present invention also comprises the Momordica grosvenori that is obtained by the said method drying.
Compared with prior art, the invention has the advantages that:
1, the Momordica grosvenori fresh fruit is completed earlier suppress the wherein activity of enzyme, adopt the special process of microwave drying again, make the Momordica grosvenori dry fruit fruit shape that obtains complete, attractive in appearance, the identical green that is of color and luster with fresh fruit, rather than toast the yellowish-brown or the black of gained dry fruit;
2, adopt the microwave mode drying, lower the temperature at a lower temperature then and repeat the special process of drying, cooling step, make Momordica grosvenori in the process of suddenly cold and hot, form better mouthfeel, and kept the distinctive fruital of new fresh fruit, and the conservation rate height of Momordica grosvenori mogroside V in the dry fruit;
3, this method technology is simple and easy to control, and drying time is short, and energy consumption is low, and the nutritional labeling loss in the fresh fruit is little.
Description of drawings
Fig. 1 is the sweet taste analysis chart of the embodiment of the invention 1, the 3rd group, the 5th group dry fruit that makes of experimental example, wherein embodiment 1 make dry fruit soak as sample 1, with
Expression, the 3rd group of soak that makes dry fruit of experimental example be as sample 2, with
Expression, the 5th group of soak that makes dry fruit of experimental example be as sample 3, with
Expression.
The specific embodiment
The invention will be further described with embodiment below, but the present invention is not limited to these embodiment.
Momordica grosvenori in following examples is all plucked in post horse village, township, Longjiang, Yongfu county, Guilin city, and the content of Momordica grosvenori mogroside V all is weight percentage.
Embodiment 1
1) cleans: Momordica grosvenori fresh fruit (content of Momordica grosvenori mogroside V is 1.68% (HPLC, down together)) is cleaned;
2) complete: the Momordica grosvenori of getting after cleaning is soaked in the 10min that completes in 90 ℃ of solution that complete fully, the solution that wherein completes adopts following method preparation: get pure water, add the ginger (ginger is mashed) be equivalent to pure water weight 0.1% (weight), promptly with the pH value to 5.5 of citric acid regulating solution;
3) punching: each makes a call to the aperture that a diameter is 5mm areola place, the base of fruit place, Momordica grosvenori top after completing, and corresponding bottom respectively;
4) microwave drying: the Momordica grosvenori after will punching is put into microwave dryer, the adjusting operating frequency is 915MHz, 60 ℃ of temperature, input apparent energy≤100kw, dry 10min under the condition of power output≤60kW takes out then, places the 3min that lowers the temperature under 2 ℃ of conditions; Take out afterwards and put into microwave dryer dry 10min under the same terms again, take out, place the 3min that lowers the temperature under 2 ℃ of conditions again; Repeat above drying, temperature-fall period 5 times, promptly get the Momordica grosvenori dry fruit.
The dry fruit fruit shape of gained is complete, attractive in appearance, and appearance does not have breakage, and color and luster is green, and water content is 2.1%, and the content of Momordica grosvenori mogroside V is 6.58% in the dry fruit.Mouthfeel is fresh and sweet, has the Momordica grosvenori special delicate fragrance, and astringent taste is lighter, has a little smell of burning.
Experimental example
Advantage for explanation the method for the invention products obtained therefrom, the Momordica grosvenori fresh fruit that the applicant will pick up from post horse village, township, Longjiang, Yongfu county, Guilin city (content of Momordica grosvenori mogroside V is 1.68% in the fresh fruit) equally is divided into 5 groups (consumption of the every group of fresh fruit all consumption with embodiment 1 is identical) and makes dry fruit with different process, make contrast with regard to the content and the mouthfeel of the appearance of they and present embodiment gained dry fruit, color and luster, Momordica grosvenori mogroside V then, specific as follows:
First group: the freeze drying group, after fresh fruit cleaned, dry, fruit places freeze drying equipment, at the cryogenic conditions freeze drying below 0 ℃, dry 24h.Gained dry fruit appearance badly broken, fruit shape is imperfect not attractive in appearance yet, and color and luster is green, and water content is 3.0%, and the content of Momordica grosvenori mogroside V is 6.17% (HPLC) in the dry fruit.Mouthfeel is sweet, has the distinctive taste of Momordica grosvenori, and bitter taste wherein is heavy slightly than embodiment 1 gained dry fruit, and astringent taste is light slightly than embodiment 1 gained dry fruit, does not dry the smell of burning that fruit is had.
Second group: fresh fruit is cleaned, dried back dry 80h under 40 ℃ of conditions.Gained dry fruit appearance does not have breakage, and fruit shape is complete, and color and luster is a yellowish-brown, and water content is 2.8%, and the content of Momordica grosvenori mogroside V is 5.84% (HPLC) in the dry fruit.Mouthfeel is sweet, has the distinctive taste of Momordica grosvenori, and bitter taste wherein is than embodiment 1 weight, and astringent taste is close with embodiment 1 gained dry fruit, and the smell of burning is heavy than embodiment 1 gained dry fruit.
The 3rd group: fresh fruit is cleaned, dried back dry 100h under 50 ℃ of conditions.Gained dry fruit appearance does not have breakage, and fruit shape is complete, and color and luster is a yellowish-brown, and water content is 2.5%, and the content of Momordica grosvenori mogroside V is 5.32% (HPLC) in the dry fruit.Mouthfeel is sweet, has the distinctive taste of Momordica grosvenori, and bitter taste wherein and second group of gained dry fruit are more or less the same, and astringent taste is close with embodiment 1 gained dry fruit, and the smell of burning is heavy than second group of gained dry fruit.
The 4th group: fresh fruit is cleaned, dried back dry 72h under 70 ℃ of conditions.Gained dry fruit appearance does not have breakage, and fruit shape is complete, and color and luster is a brown, and water content is 2.4%, and the content of Momordica grosvenori mogroside V is 4.79% (HPLC) in the dry fruit.Mouthfeel is sweet, has the distinctive taste of Momordica grosvenori, and bitter taste wherein, astringent taste, the smell of burning are all heavy than the 3rd group.
The 5th group: fresh fruit is cleaned, dried back dry 24h under 96 ℃ of conditions.Gained dry fruit appearance does not have breakage, and fruit shape is complete, and color and luster is a brown, and water content is 1.9%, and the content of Momordica grosvenori mogroside V is 4.13% (HPLC) in the dry fruit.Mouthfeel is sweet, has the distinctive taste of Momordica grosvenori, and bitter taste wherein, astringent taste, the smell of burning are all heavy than the 4th group.
The mouthfeel evaluation and test:
Respectively from embodiment 1, get a dry fruit that big or small weight is roughly the same in the 5th group of the 3rd group of experimental example and the experimental example, lobe is split into 2 half, soak 30min with 300ml boiling water respectively, get the soak of equivalent afterwards respectively, after diluting 10 times, respectively with sweet taste, pure and fresh, the arhat fruity, bitter taste, the smell of burning and astringent taste are the contrast (the artificial trial test) that index is carried out mouthfeel, gained sweet taste data are shown in following table 1, wherein embodiment 1 makes the soak of dry fruit as sample 1, the 3rd group of soak that makes dry fruit of experimental example is as sample 2, and the 5th group of soak that makes dry fruit of experimental example is as sample 3.
Table 1:
| Sense index | Sample 1 | Sample 2 | Sample 3 |
| Sweet taste | 7.8 | 6.4 | 5.7 |
| Pure and fresh | 8.2 | 6.3 | 4.4 |
| Fruity | 8.8 | 7.1 | 5.4 |
| Bitter taste | 6.1 | 7.7 | 8.3 |
| The smell of burning | 5.9 | 6.4 | 8.1 |
| Astringent taste | 7.0 | 7.1 | 7.7 |
The sweet taste analysis chart of making according to the data in the table 1 as shown in Figure 1, among the figure
Expression sample 1,
Expression sample 2,
Expression sample 3.
As shown in Figure 1, the sweet taste of sample 1, three indexs of taste pure and fresh and Momordica grosvenori itself are the highest in three samples, and its bitter taste, astringent taste index then are minimum in three samples, and smell of burning value wherein is littler, the smell of burning a little during trial test.
Every index of sample 2 is all between sample 1 and sample 3, and pure and fresh, fruity wherein and sweet taste index have more significantly than sample 1 and reduce, and bitter taste then has more significantly and increases.
The every index of the mouthfeel of sample 3 all is the poorest, and astringent taste wherein, the smell of burning and bitter taste index significantly increase especially, thereby its mouthfeel is the poorest.
Hence one can see that, and not only dry fruit fruit shape is complete, attractive in appearance for the Momordica grosvenori dry fruit of process the method for the invention specially treated gained, and appearance does not have breakage, and color and luster is good, the conservation rate height of Momordica grosvenori mogroside V, and also mouthfeel might as well.
Embodiment 2
1) cleans: Momordica grosvenori fresh fruit (content of Momordica grosvenori mogroside V is 1.68%) is cleaned;
2) complete: the Momordica grosvenori of getting after cleaning is soaked in the 8min that completes in 95 ℃ of solution that complete fully, the solution that wherein completes adopts following method preparation: get pure water, add the ginger (ginger is mashed) be equivalent to pure water weight 0.3% (weight), promptly with the pH value to 6.0 of citric acid regulating solution;
3) punching: each makes a call to the aperture that a diameter is 3mm areola place, the base of fruit place, Momordica grosvenori top after completing, and corresponding bottom respectively;
4) microwave drying: the Momordica grosvenori after will punching is put into microwave dryer, the adjusting operating frequency is 2450MHz, 55 ℃ of temperature, input apparent energy≤100kw, dry 8min under the condition of power output≤60kW takes out then, places the 5min that lowers the temperature under 0 ℃ of condition; Take out afterwards and put into microwave dryer dry 8min under the same terms again, take out, place the 5min that lowers the temperature under 0 ℃ of condition again; Repeat above drying, temperature-fall period 5 times, promptly get the Momordica grosvenori dry fruit.
The dry fruit fruit shape of gained is complete, attractive in appearance, and appearance does not have breakage, and color and luster is green, and water content is 2.2%, and the content of Momordica grosvenori mogroside V is 6.52% in the dry fruit.Mouthfeel is fresh and sweet, has the Momordica grosvenori special delicate fragrance, and astringent taste is lighter, with the smell of burning of a little.
Embodiment 3
1) cleans: Momordica grosvenori fresh fruit (content of Momordica grosvenori mogroside V is 1.68%) is cleaned;
2) complete: the Momordica grosvenori of getting after cleaning is soaked in the 5min that completes in 90 ℃ of solution that complete fully, the solution that wherein completes adopts following method preparation: get pure water, add the ginger (ginger is mashed) be equivalent to pure water weight 0.5% (weight), promptly with the pH value to 5.8 of citric acid regulating solution;
3) punching: each makes a call to the aperture that a diameter is 8mm areola place, the base of fruit place, Momordica grosvenori top after completing, and corresponding bottom respectively;
4) microwave drying: the Momordica grosvenori after will punching is put into microwave dryer (Momordica grosvenori after will punching is placed in the aperture opening direction mode vertical with horizontal line), the adjusting operating frequency is 2500MHz, 50 ℃ of temperature, input apparent energy≤100kw, dry 9min under the condition of power output≤60kW, take out then, place the 4min that lowers the temperature under 4 ℃ of conditions; Take out afterwards and put into microwave dryer dry 9min under the same terms again, take out, place the 4min that lowers the temperature under 4 ℃ of conditions again; Repeat above drying, temperature-fall period 5 times, promptly get the Momordica grosvenori dry fruit.
The dry fruit fruit shape of gained is complete, attractive in appearance, and appearance does not have breakage, and color and luster is green, and water content is 2.3%, and the content of Momordica grosvenori mogroside V is 6.60% in the dry fruit.Mouthfeel is fresh and sweet, has the Momordica grosvenori special delicate fragrance, and astringent taste is lighter, with the smell of burning of a little.
Claims (6)
1. the method for a microwave drying Momordica grosvenori may further comprise the steps:
1) Momordica grosvenori is cleaned, completed;
2) the base of fruit place, Momordica grosvenori top after completing respectively, and areola place, corresponding bottom each make a call to an aperture;
3) Momordica grosvenori after will punching is put into microwave dryer, and dry 8～10min under 2400～2500MHz or 915MHz, 50～60 ℃ of conditions takes out then, places the 3～5min that lowers the temperature under 0～4 ℃ of condition; Take out afterwards and put into microwave dryer again, take out, place the 3～5min that lowers the temperature under 0～4 ℃ of condition in the down dry 8～10min of the same terms; Repeat above drying, temperature-fall period 5～6 times, promptly.
2. the method for microwave drying Momordica grosvenori according to claim 1, it is characterized in that: in the step 1), complete is to get Momordica grosvenori after cleaning to place 90～95 ℃ of solution that complete, the 5～10min that completes, the solution that wherein completes adopts following method preparation: get pure water, add the ginger that is equivalent to pure water weight 0.1～0.5% (weight), with pH value to 5.5～6.0 of citric acid regulating solution, promptly.
3. the method for microwave drying Momordica grosvenori according to claim 1 is characterized in that: step 2) in, the diameter of aperture is 2～10mm.
4. according to the method for claim 1,2 or 3 described microwave drying Momordica grosvenoris, it is characterized in that: in the step 3), place microwave dryer to carry out drying in the aperture opening direction mode vertical Momordica grosvenori after the punching with horizontal line.
5. according to the method for claim 1,2 or 3 described microwave drying Momordica grosvenoris, it is characterized in that: in the step 3), the input apparent energy≤100kw of microwave dryer, power output≤60kW.
6. the Momordica grosvenori that each described method drying obtains in the claim 1～5.
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