CN102125248B - 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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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 invention relates to a method for drying momordica grosvenori, in particular to a method for drying momordica grosvenori in a microwave mode and momordica grosvenori dried by the method.
Background
The momordica grosvenori (Siraitia grosvenorii) is a perennial rhizomatic liana plant of the genus Siraitia grosvenorii of the family Cucurbitaceae, is a specific economic and medicinal plant in China, and is a traditional special product in the northern region of Guangxi Osmanthus. In folk, the dry fructus momordicae is used as an expectorant, and has remarkable curative effect in the aspects of treating pertussis, chronic tracheitis, cold, constipation, small gastrointestinal diseases and the like. In addition, the momordica grosvenori is also a natural sweetening agent with high sweetness and low calorie, can be widely applied to the field of food additives, and is particularly suitable for patients with coronary heart disease, hypertension, diabetes and obesity to eat.
Because the fresh fructus momordicae is not easy to preserve, the planted households dry or further deeply process the picked fresh fruits for preservation. The existing drying method comprises medium and high temperature drying or freeze drying, wherein the drying method is as disclosed in the invention patent with the publication number of CN1631273, and discloses a momordica grosvenori baking processing method, mature momordica grosvenori fruits are respectively loaded into a movable multilayer three-dimensional fruit tray frame according to the size of the fruits, the fruit tray frame is pushed into a baking room with a flame path, a rotating fan and a double-row suspended circulating flue, firewood or coal is burned in the baking room, hot air passes through the flame path, the temperature of the baking room is raised to 66 +/-6 ℃, the rotating fan is started to enable the temperature in the baking room to be uniform, the flowing air discharges moisture in the baking material through an exhaust hole at the top of the baking room, the baking is carried out for 48-55 hours, and the temperature is reduced and then the baked momordica grosvenori fruits are taken out. According to the method, the temperature in the drying room is uniform, so that the problem that the baking temperature of an earthen bed of a grower is not easy to control is solved, the efficiency is high, and the baking time of the momordica grosvenori needs 48-55 hours. The freeze drying method is disclosed as an invention patent with the publication number of CN1810159, and discloses a preparation method of fresh momordica grosvenori powder, which is obtained by cleaning and airing fresh momordica grosvenori fruits, placing the fruits into a freeze drying device, freeze drying the fruits at the low temperature of below 0 ℃ until the water content of the fruits reaches below 3%, and then crushing the fruits. The drying methods take the water content as a measure index for drying, and the influence of the drying temperature on the effective components (such as mogroside V) in the momordica grosvenori is not considered, so that the quality of the dried products is good and uneven.
According to Lo Han Guo chemical component chromatographic fingerprint analysis of different drying treatments (No. 6 of 2009, Vol. 40, pp. 625-628) published by Lufeng et al, the fresh fruits of 6 Lo Han Guo of different producing areas are treated at different drying temperatures and time, and the difference of chemical components of the dried fruits of different treatments is analyzed by using high performance liquid chromatography fingerprints and a content determination method, the results show that the fingerprints of the chemical components of the dried fruits of different temperatures have difference, the main chromatographic peak intensity is the strongest of the freeze-dried samples, and the weakest of the samples dried at 96 ℃. Therefore, the drying mode and temperature have great influence on the content of mogroside V in the grosvenor momordica, and although freeze drying can better retain the effective components such as mogroside V, the outer skins of the dried fruits obtained by conventional freeze drying are damaged to a certain extent, the fruits are incomplete, and therefore the dried fruits cannot be sold in single dried fruits and need to be further processed into powder or other products for sale.
Disclosure of Invention
The invention aims to provide a method for drying momordica grosvenori by adopting a microwave mode and momordica grosvenori dried by the method. The method has the advantages of short drying time, energy conservation, complete and beautiful fructus Siraitiae Grosvenorii fruit shape obtained by drying, same color as fresh fruit, good taste, and well retained fructus Siraitiae Grosvenorii sweet glycoside V as effective component.
In order to solve the technical problem, the method for drying the momordica grosvenori by microwave comprises the following steps:
1) cleaning fructus Siraitiae Grosvenorii, and deactivating enzyme;
2) respectively punching a small hole at the top fruit base of the blanched siraitia grosvenorii and the corresponding bottom fruit umbilicus;
3) placing the perforated momordica grosvenori into microwave drying equipment, drying for 8-10 min at 2400-2500 MHz or 915MHz and 50-60 ℃, then taking out, and cooling for 3-5 min at 0-4 ℃; taking out, drying in microwave drying equipment for 8-10 min under the same condition, taking out, and cooling at 0-4 ℃ for 3-5 min; repeating the drying and cooling processes for 5-6 times to obtain the product. According to the invention, through a special process of deactivating enzymes, then adopting microwave drying, cooling and repeating the drying and cooling steps, the momordica grosvenori has a better taste in the shock cooling and shock heating process, and the obtained dried momordica grosvenori is complete in shape, free from damage and attractive, has the same color as a fresh fruit, and has a high momordica grosvenori glycoside V retention rate in the dried fruit.
In the technical proposal, the device comprises a base,
in the step 1), the water-removing step can be directly placing the cleaned fructus momordicae in warm water for a period of time, preferably placing the cleaned fructus momordicae in a water-removing solution at 90-95 ℃ for water-removing for 5-10 min, wherein the water-removing solution is prepared by the following method: adding ginger in an amount which is 0.1-0.5% by weight of the purified water into the purified water, and adjusting the pH value of the solution to 5.5-6.0 by using citric acid to obtain the ginger tea. The enzyme in fresh momordica grosvenori is inhibited by enzyme deactivation, and the fresh momordica grosvenori can be better inhibited by adding ginger under the slightly acidic condition. And after the water is removed by hot water, the toughness of the surface skin of the fresh fruit is enhanced, and the method plays an important role in obtaining the dry fruit with complete shape and no damage subsequently.
In the step 2), the diameter of the small hole is 2-10 mm. The hole is formed in the momordica grosvenori, so that evaporation of water in the fruits in the drying process is facilitated, and drying time is shortened.
In the step 3), the mode of placing the perforated momordica grosvenori in microwave drying equipment can be selected at will, and the momordica grosvenori is preferably placed in the microwave drying equipment for drying in a mode that the opening direction of the small holes is perpendicular to the horizontal line, so that the evaporation of water in fruits is facilitated.
In the step 3), the input apparent power of the microwave drying equipment is less than or equal to 100kW, and the microwave output power is less than or equal to 60 kW.
The invention also comprises the momordica grosvenori dried by the method.
Compared with the prior art, the invention has the advantages that:
1. the enzyme activity of fresh momordica grosvenori is firstly deactivated to inhibit, and then the special process of microwave drying is adopted, so that the obtained dried momordica grosvenori is complete and beautiful in shape, green in color and luster same as that of the fresh momordica grosvenori, and is not yellow brown or black in the dried momordica grosvenori obtained by baking;
2. the special process of drying in a microwave mode, then reducing the temperature at a lower temperature and repeating the drying and cooling steps is adopted, so that the momordica grosvenori has better taste in the process of quenching and suddenly heating, the specific fruit aroma of fresh fruits is kept, and the retention rate of momordica grosvenori glycoside V in the dried fruits is high;
3. the method has the advantages of simple and easily-controlled process, short drying time, low energy consumption and small loss of nutrient components in the fresh fruits.
Drawings
FIG. 1 is a graph showing the sweetness analysis of dried fruits according to example 1, the third group and the fifth group of the experimental examples, wherein the soak solution of the dried fruits according to example 1 is used as sample 1 to
The third group of experimental examples shows that the soak solution of the dry fruit prepared is used as sample 2 to
Showing, as sample 3, the immersion liquid of the dried fruits obtained in the fifth group of experimental examples
And (4) showing.
Detailed Description
The present invention is further illustrated by the following examples, but the present invention is not limited to these examples.
In the following examples, Luo Han Guo was collected from Longjiang county, rural horse, Yongfu county, Guangxi Guilin city, and the contents of mogroside V were all in weight percent.
Example 1
1) Cleaning: cleaning fresh fructus Siraitiae Grosvenorii (fructus Siraitiae Grosvenorii sweet glycoside V content of 1.68% (HPLC, the same below));
2) de-enzyming: completely soaking the cleaned fructus momordicae in a water-removing solution at 90 ℃ for water-removing for 10min, wherein the water-removing solution is prepared by the following method: adding rhizoma Zingiberis recens into purified water, adding rhizoma Zingiberis recens (mashed rhizoma Zingiberis recens) 0.1 wt% of purified water, and adjusting pH to 5.5 with citric acid;
3) punching: respectively punching a small hole with the diameter of 5mm at the fruit base at the top of the blanched siraitia grosvenorii and the corresponding fruit umbilicus at the bottom;
4) microwave drying: placing the perforated fructus Siraitiae Grosvenorii into microwave drying equipment, adjusting working frequency to 915MHz, temperature to 60 deg.C, input apparent power to be less than or equal to 100kW, output power to be less than or equal to 60kW, drying for 10min, taking out, and cooling at 2 deg.C for 3 min; taking out, drying in microwave drying equipment under the same condition for 10min, taking out, and cooling at 2 deg.C for 3 min; repeating the drying and cooling processes for 5 times to obtain dried fructus Siraitiae Grosvenorii.
The obtained dried fruit has complete and beautiful shape, no damage to the appearance, green color, water content of 2.1%, and mogroside V content of 6.58%. Has fresh and sweet taste, unique faint scent of the momordica grosvenori, light astringent taste and slightly burnt taste.
Examples of the experiments
To illustrate the advantages of the product obtained by the method of the present invention, the applicant divides fresh momordica grosvenori fruits, which are also collected from the city of Guangxi Guilin, Yongfu county, Longjiang rural Yimasu (the content of momordica grosvenori glycoside V in the fresh fruits is 1.68%), into 5 groups (the amount of the fresh fruits in each group is the same as that in example 1), and prepares dry fruits by different processes, and then compares the appearance, color, content of momordica grosvenori glycoside V and taste of the dry fruits obtained in this example, specifically as follows:
a first group: and (3) a freeze drying group, namely cleaning and airing fresh fruits, putting the fruits into a freeze drying device, freeze drying the fruits at a low temperature of below 0 ℃, and drying for 24 hours. The obtained dried fruit has damaged surface, incomplete shape, and no appearance, green color, water content of 3.0%, and mogroside V content of 6.17% (HPLC). Has sweet taste, has peculiar taste of fructus Siraitiae Grosvenorii, has bitter taste slightly heavier than that of the dried fruit obtained in example 1, has astringent taste slightly lighter than that of the dried fruit obtained in example 1, and has no scorched taste of the dried fruit.
Second group: cleaning fresh fruits, air drying, and drying at 40 deg.C for 80 hr. The obtained dried fruit has intact appearance, complete shape, yellow brown color, water content of 2.8%, and mogroside V content of 5.84% (HPLC). The product has sweet taste, and has peculiar taste of fructus Siraitiae Grosvenorii, wherein the bitter taste is heavier than that of example 1, the astringent taste is similar to that of the dried fruit obtained in example 1, and the scorched taste is heavier than that of the dried fruit obtained in example 1.
Third group: cleaning fresh fruits, air drying, and drying at 50 deg.C for 100 hr. The obtained dried fruit has intact appearance, complete shape, yellow brown color, water content of 2.5%, and mogroside V content of 5.32% (HPLC). Has a sweet taste and a characteristic taste of Lo Han Guo, wherein the bitter taste is comparable to the second group of dried fruits, the astringent taste is comparable to the dried fruits obtained in example 1, and the burnt taste is heavier than the dried fruits obtained in the second group.
And a fourth group: cleaning fresh fruits, air drying, and drying at 70 deg.C for 72 h. The obtained dried fruit has intact appearance, intact shape, brown color, water content of 2.4%, and mogroside V content of 4.79% (HPLC). Has sweet taste, and has the special taste of fructus Siraitiae Grosvenorii, wherein the bitter taste, astringent taste, and scorched taste are all heavier than those of the third group.
And a fifth group: cleaning fresh fruits, air drying, and drying at 96 deg.C for 24 hr. The obtained dried fruit has intact appearance, intact shape, brown color, water content of 1.9%, and mogroside V content of 4.13% (HPLC). Has sweet taste, has the peculiar taste of fructus Siraitiae Grosvenorii, and has bitter, astringent and scorched taste more than those of the fourth group.
And (3) evaluating the mouthfeel:
one dry fruit having approximately the same size and weight was taken from each of example 1, the third group of experimental example, and the fifth group of experimental example, and the dried fruit was split into 2 halves, and each of the two halves was soaked in 300ml of boiling water for 30 minutes, and then, an equivalent amount of soaking solution was taken, and after dilution by 10 times, the taste was compared (artificially tasted) with respect to sweetness, freshness, momordica grosvenori taste, bitterness, scorched flavor, and astringency, respectively, and the obtained sweetness data are shown in table 1 below, in which the soaking solution of the dry fruit obtained in example 1 was sample 1, the soaking solution of the dry fruit obtained in the third group of experimental example was sample 2, and the soaking solution of the dry fruit obtained in the fifth group of experimental example was sample 3.
Table 1:
| sensory index | Sample 1 | Sample 2 | Sample 3 |
| Sweet taste | 7.8 | 6.4 | 5.7 |
| Fresh and clean | 8.2 | 6.3 | 4.4 |
| Fruity flavor | 8.8 | 7.1 | 5.4 |
| Bitter taste | 6.1 | 7.7 | 8.3 |
| Scorched flavor | 5.9 | 6.4 | 8.1 |
| Astringent taste | 7.0 | 7.1 | 7.7 |
A sweetness analysis profile based on the data in Table 1 is shown in FIG. 1, wherein
The results of the sample 1 are shown,the results of the sample 2 are shown,
sample 3 is shown.
As can be seen from fig. 1, the three indexes of sweetness, freshness and taste of luo han guo itself of sample 1 are the highest among the three samples, while the indexes of bitterness and astringency are the lowest among the three samples, and the scorched value is smaller, and the taste is slightly scorched.
The indexes of the sample 2 are between those of the sample 1 and the sample 3, and the indexes of freshness, fruit taste and sweetness are obviously reduced compared with the sample 1, and the bitterness is obviously increased.
The taste index of sample 3 was the worst, and the astringency, scorched flavor and bitterness index were much higher, so the taste was the worst.
Therefore, the dried momordica grosvenori fruits obtained by the special treatment of the method have the advantages of complete and attractive shape, no damage to the appearance, good color, high retention rate of mogroside V and good taste.
Example 2
1) Cleaning: cleaning fresh fructus Siraitiae Grosvenorii (fructus Siraitiae Grosvenorii sweet glycoside V content 1.68%);
2) de-enzyming: completely soaking the cleaned fructus momordicae in a de-enzyming solution at the temperature of 95 ℃ for de-enzyming for 8min, wherein the de-enzyming solution is prepared by adopting the following method: adding rhizoma Zingiberis recens into purified water, adding rhizoma Zingiberis recens (mashed rhizoma Zingiberis recens) 0.3 wt% of the purified water, and adjusting pH to 6.0 with citric acid;
3) punching: respectively punching small holes with the diameter of 3mm at the fruit base at the top of the blanched siraitia grosvenorii and the corresponding fruit umbilicus at the bottom;
4) microwave drying: placing the perforated fructus Siraitiae Grosvenorii into microwave drying equipment, adjusting working frequency to 2450MHz, temperature to 55 deg.C, input apparent power to be less than or equal to 100kW, output power to be less than or equal to 60kW, drying for 8min, taking out, and cooling at 0 deg.C for 5 min; taking out, drying in microwave drying equipment under the same condition for 8min, taking out, and cooling at 0 deg.C for 5 min; repeating the drying and cooling processes for 5 times to obtain dried fructus Siraitiae Grosvenorii.
The obtained dried fruit has complete and beautiful shape, no damage to the appearance, green color, water content of 2.2%, and mogroside V content of 6.52%. Has fresh and sweet taste, has the special faint scent of the momordica grosvenori, has light astringent taste and has a little scorched flavor.
Example 3
1) Cleaning: cleaning fresh fructus Siraitiae Grosvenorii (fructus Siraitiae Grosvenorii sweet glycoside V content 1.68%);
2) de-enzyming: completely soaking the cleaned fructus momordicae in a water-removing solution at 90 ℃ for water-removing for 5min, wherein the water-removing solution is prepared by the following method: adding rhizoma Zingiberis recens into purified water, adding rhizoma Zingiberis recens (mashed rhizoma Zingiberis recens) 0.5 wt% of purified water, and adjusting pH to 5.8 with citric acid;
3) punching: respectively punching small holes with the diameter of 8mm at the fruit base at the top of the blanched siraitia grosvenorii and the corresponding fruit umbilicus at the bottom;
4) microwave drying: placing the perforated fructus Siraitiae Grosvenorii in microwave drying equipment (placing the perforated fructus Siraitiae Grosvenorii in a manner that the opening direction of the small hole is perpendicular to the horizontal line), adjusting the working frequency to 2500MHz, the temperature to 50 ℃, the input apparent power to be less than or equal to 100kW, and the output power to be less than or equal to 60kW, drying for 9min, taking out, and cooling for 4min at 4 ℃; taking out, drying in microwave drying equipment under the same condition for 9min, taking out, and cooling at 4 deg.C for 4 min; repeating the drying and cooling processes for 5 times to obtain dried fructus Siraitiae Grosvenorii.
The obtained dried fruit has complete and beautiful shape, no damage to the appearance, green color, water content of 2.3%, and mogroside V content of 6.60%. Has fresh and sweet taste, has the special faint scent of the momordica grosvenori, has light astringent taste and has a little scorched flavor.
Claims (2)
1. A method for drying fructus momordicae by microwave comprises the following steps:
1) cleaning fructus Siraitiae Grosvenorii, and deactivating enzyme; the de-enzyming is to de-enzyme the cleaned fructus momordicae for 5-10 min in de-enzyming solution at 90-95 ℃, wherein the de-enzyming solution is prepared by the following method: adding ginger into purified water, wherein the weight of the ginger is 0.1-0.5% of the weight of the purified water, and adjusting the pH value of the solution to 5.5-6.0 by using citric acid to obtain the ginger-containing water;
2) respectively punching a small hole at the top fruit base of the blanched siraitia grosvenorii and the corresponding bottom fruit umbilicus; the diameter of the small hole is 2-10 mm;
3) placing the perforated momordica grosvenori into microwave drying equipment, drying for 8-10 min at 2400-2500 MHz or 915MHz and 50-60 ℃, then taking out, and cooling for 3-5 min at 0-4 ℃; taking out, drying in microwave drying equipment for 8-10 min under the same condition, taking out, and cooling at 0-4 ℃ for 3-5 min; repeating the drying and cooling processes for 5-6 times to obtain the product; wherein,
placing the perforated momordica grosvenori in microwave drying equipment for drying in a mode that the opening direction of small holes is vertical to the horizontal line;
the input apparent power of the microwave drying equipment is less than or equal to 100kW, and the output power of the microwave drying equipment is less than or equal to 60 kW.
2. Lo Han Guo obtained by drying the product according to the method of claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010556001A CN102125248B (en) | 2010-11-22 | 2010-11-22 | Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same |
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| NZ549739A (en) | 2006-09-07 | 2009-01-31 | Biovittoria Ltd | Sweetening compositions and processes for preparing them |
| CN103156262B (en) * | 2011-12-16 | 2014-08-20 | 邓宇铭 | Method of drying grosvenor momordica fruit |
| CN102578565B (en) * | 2012-01-16 | 2014-07-30 | 桂林三横王食品有限公司 | Processing and drying method of fructus momordicae |
| CN103392783B (en) * | 2012-01-16 | 2014-09-10 | 邓宇铭 | Processing and drying method of siraitia grosvenori |
| CN103416832B (en) * | 2012-05-21 | 2014-12-24 | 桂林商源植物制品有限公司 | Method for drying momordica grosvennori swinggle and dried product |
| CN102696996A (en) * | 2012-06-21 | 2012-10-03 | 龙胜各族自治县和平罗汉果农民专业合作社 | Peeling and baking process of fresh fructus momordicae |
| CN102763846A (en) * | 2012-08-09 | 2012-11-07 | 桂林谱瑞生物科技发展有限公司 | Process for drying fresh momordica grosvenori |
| CN103211003A (en) * | 2013-04-25 | 2013-07-24 | 李启荣 | Drying method of fructus momordicae |
| CN103271139B (en) * | 2013-05-20 | 2014-11-19 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| CN103284154B (en) * | 2013-06-20 | 2014-12-10 | 龙胜各族自治县和平罗汉果农民专业合作社 | Caky product of sundried fresh Corsvenor Momordica Fruit, and processing technology thereof |
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| CN104509863A (en) * | 2015-01-14 | 2015-04-15 | 周可幸 | Processing method of momordica grosvenori |
| CN105146382A (en) * | 2015-08-10 | 2015-12-16 | 雷干虎 | Preparation method of peeled siraitia grosvenorii |
| CN105494605A (en) * | 2015-12-02 | 2016-04-20 | 仲恺农业工程学院 | Drying method and application of momordica grosvenori and dried momordica grosvenori prepared by same |
| CN105724558B (en) * | 2016-02-05 | 2019-04-09 | 桂林亦元生现代生物技术有限公司 | Siraitia grosvenorii primary colors dry fruit and preparation method thereof |
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Address after: No. 19 Renmin South Road, Lingui District, Guilin City, Guangxi Zhuang Autonomous Region, 541100 Patentee after: GUILIN LAYN NATURAL INGREDIENTS Corp. Address before: 541100 Rhine biology Co., Ltd., Yangtang Industrial Park, Lingui Town, Lingui County, Guilin City, Guangxi Zhuang Autonomous Region Patentee before: GUILIN LAYN NATURAL INGREDIENTS Corp. |