CN102763844A - Peeled Momordica grosvenori and making method thereof - Google Patents
Peeled Momordica grosvenori and making method thereof Download PDFInfo
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- CN102763844A CN102763844A CN2012102574923A CN201210257492A CN102763844A CN 102763844 A CN102763844 A CN 102763844A CN 2012102574923 A CN2012102574923 A CN 2012102574923A CN 201210257492 A CN201210257492 A CN 201210257492A CN 102763844 A CN102763844 A CN 102763844A
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- momordica grosvenori
- peeling
- peeled
- momordica
- grosvenori
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Abstract
The invention discloses a peeled Momordica grosvenori and a making method of the peeled Momordica grosvenori. The peeled Momordica grosvenori is made by taking fresh Momordica grosvenori, peeling off and baking at a temperature from 55 to 65 DEG C for 45-75 hours. According to the method disclosed by the invention, the Momordica grosvenori is baked after being peeled off, so that the influence that the appearance of the Momordica grosvenori is damaged as the skin of the dried Momordica grosvenori which is made in the mode that the Momordica grosvenori is dried wholly is cracked during the transportation is prevented; in addition, as the Momordica grosvenori is peeled off, the burnt and bitter taste is prevented during the drying process, so that compared with the dried Momordica grosvenori which is made in the mode that the Momordica grosvenori is dried wholly, the peeled Momordica grosvenori is improved in taste and quality; and furthermore, the peeled Momordica grosvenori can be flattened and subsequently baked, thus the baking time is shortened; or the peeled Momordica grosvenori can be kneaded and subsequently baked, thus the odd and bitter taste of the finished Momordica grosvenori can be reduced effectively, and the peeled Momordica grosvenori tastes better.
Description
Technical field
The present invention relates to Momordica grosvenori deep processing field, be specifically related to a kind of peeling Momordica grosvenori and preparation method thereof.
Background technology
Momordica grosvenori (Siraitia grosvenorii) is perennial perennial root stem property 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 is per family with preserving, sell after the dry or further deep processing of the fresh fruit of plucking.Existing drying means comprises medium and high temperature oven dry or freeze drying; No matter but be that which kind of method of employing all is to carry out drying with whole fruit, and all be to sell with the form of whole dry fruit, and owing to dried Momordica grosvenori crust is highly brittle; Easily broken (the Momordica grosvenori dry fruit that particularly adopts the medium and high temperature furnace drying method to obtain of transportation; Its crust is more crisp, more be prone to break), thus influence fruit shape, and then have influence on sale to a certain extent; In addition, carry out drying, in dry run,, also can make Momordica grosvenori have very heavy taste of traditional Chinese medicine (smelly table flavor), thereby influence the mouthfeel of dry gained Momordica grosvenori because the existence of pericarp can make Momordica grosvenori produce serious Jiao, bitter taste with whole fruit.
Summary of the invention
The technical problem that the present invention will solve provides a kind of peeling Momordica grosvenori and preparation method thereof.This method is toasted after the peeling after with Momordica grosvenori again, and it is yellow that the peeling Momordica grosvenori that obtains is, and the soup look is the bluish yellow look when making tea, and has burnt, bitter taste hardly.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
The peeling Momordica grosvenori, it is to be placed on by the peeling of new fresh fructus momordicae to toast 45～75h under 55～65 ℃ of conditions and make.
The preparation method of above-mentioned peeling Momordica grosvenori specifically is to get new fresh fructus momordicae, and peeling is placed under 55～65 ℃ of conditions toasts 45～75h, promptly gets.
In the said method, the temperature of baking is preferably 60～65 ℃.
The applicant finds, toasts the time that can effectively shorten baking again after the Momordica grosvenori after the peeling is flattened, and does not influence the mouthfeel of the Momordica grosvenori of the dry gained of postorder; When specifically the Momordica grosvenori after will removing the peel flattened to 0.5～3cm, the time of baking foreshortened to 45～50h.The mode of flattening can be directly to push with hand or can the means that object flattens be realized now with other.
The applicant also finds, toasts the smelly blue or green flavor that can effectively reduce in the finished product fruit after the Momordica grosvenori after the peeling is kneaded again, and the time of specifically kneading is controlled at 5～20min.Described the kneading of the application is equivalent to kneading in the tealeaves processing procedure.
Can the Momordica grosvenori after kneading be pushed again, toast afterwards again, the mouthfeel of the Momordica grosvenori of gained is better.The time of kneading is controlled at 5～20min, during flattening is Momordica grosvenori is flattened to 0.5～3cm.
Compared with prior art, characteristics of the present invention are:
1, the method for the invention is toasted after through the crust of removing Momordica grosvenori again, has stopped to carry out dry mode gained Momordica grosvenori dry fruit with whole fruit and in transportation, has caused because of crust breaks that the fruit profile is impaired to wait influence to take place; In addition; Owing to removed the arhat pericarp, in dry run, produce burnt, bitter taste hardly, compare with the Momordica grosvenori dry fruit of the original whole dry mode gained of dried fruit; Promoted the taste quality of Momordica grosvenori; And it is yellow that the peeling Momordica grosvenori of gained is, and the soup look after boiling water soaks is bluish yellow look (close with the color of Momordica grosvenori fruit fresh fruit), gives salubrious sensation;
2, further, through toasting the time that can effectively shorten baking again after the flattening of the Momordica grosvenori after will removing the peel, when practicing thrift cost, do not influence the mouthfeel of the Momordica grosvenori of the dry gained of postorder;
3, further, the Momordica grosvenori after the peeling is toasted after kneading again, can effectively reduce the smelly blue or green flavor in the finished product fruit, make the mouthfeel of gained peeling Momordica grosvenori better.
The specific embodiment
With specific embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Embodiment 1
Get new fresh fructus momordicae, peeling is placed under 60 ℃ of conditions toasts 72h, take out, and cooling, vacuum packaging obtains removing the peel Momordica grosvenori.
Gained peeling Momordica grosvenori is through detecting, and total salidroside content is 10.3% (weight).
Embodiment 2
Get new fresh fructus momordicae, peeling places pallet to arrange the Momordica grosvenori after the peeling, and using hand to be pressed into thickness is 2～3cm, above-mentioned pallet is placed under 60 ℃ of conditions toast 48h again, take out, and cooling, vacuum packaging obtains removing the peel Momordica grosvenori.
Gained peeling Momordica grosvenori is through detecting, and total salidroside content is 10.1% (weight).
Embodiment 3
Get new fresh fructus momordicae, peeling places pallet with the Momordica grosvenori after the peeling, respectively each Momordica grosvenori is kneaded 10min; Momordica grosvenori after kneading is arranged, above-mentioned pallet is placed under 60 ℃ of conditions toast 65h again, take out; Cooling, vacuum packaging obtains removing the peel Momordica grosvenori.
Gained peeling Momordica grosvenori is through detecting, and total salidroside content is 10.5% (weight).
Embodiment 4
Get new fresh fructus momordicae, peeling places pallet with the Momordica grosvenori after the peeling, respectively each Momordica grosvenori is kneaded 20min; Momordica grosvenori after kneading is arranged, above-mentioned pallet is placed under 55 ℃ of conditions toast 60h again, take out; Cooling, vacuum packaging obtains removing the peel Momordica grosvenori.
Gained peeling Momordica grosvenori is through detecting, and total salidroside content is 11.2% (weight).
Embodiment 5
Get new fresh fructus momordicae, peeling places pallet with the Momordica grosvenori after the peeling; Respectively each Momordica grosvenori is kneaded 5min, it is that 1.5～2.5cm also arranges that the Momordica grosvenori after will kneading again uses hand to be pressed into thickness, above-mentioned pallet is placed under 65 ℃ of conditions toast 45h at last; Take out; Cooling, vacuum packaging obtains removing the peel Momordica grosvenori.
Gained peeling Momordica grosvenori is through detecting, and total salidroside content is 10.9% (weight).
Comparative Examples 1
Get new fresh fructus momordicae and place under 60 ℃ of conditions and toast 72h, take out, cooling, vacuum packaging obtains the Momordica grosvenori dry fruit.
The gained Momordica grosvenori is through detecting, and total salidroside content is 4.6% (weight).
Experimental example
The applicant chooses 6 new fresh fructus momordicaes that big or small weight is roughly the same, and they are carried out drying according to the foregoing description 1～5 and Comparative Examples 1 described method respectively, the dry fruit of gained is numbered, wherein:
The peeling Momordica grosvenori that makes by embodiment 1 said method is numbered sample 1;
The peeling Momordica grosvenori that makes by embodiment 2 said methods is numbered sample 2;
The peeling Momordica grosvenori that makes by embodiment 3 said methods is numbered sample 3;
The peeling Momordica grosvenori that makes by embodiment 4 said methods is numbered sample 4;
The peeling Momordica grosvenori that makes by embodiment 5 said methods is numbered sample 5;
The Momordica grosvenori dry fruit that makes by Comparative Examples 1 said method is numbered sample 6.
Above-mentioned each sample all is divided into 2 parts; Each sample is got a copy of it, soaks 30min with 300ml boiling water respectively, gets the soak of equivalent afterwards respectively; After diluting 10 times; Be the contrast (the artificial trial test) that index is carried out mouthfeel with sweet taste, pure and fresh, arhat fruity, bitter taste and the smell of burning respectively, each item index is divided into full marks with 5, and gained sweet taste data are shown in below table 1.
| Sense index | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 |
| Sweet taste | 4.4 | 4.5 | 4.6 | 4.7 | 4.7 | 2.1 |
| Pure and fresh | 4.0 | 4.1 | 4.1 | 4.0 | 4.2 | 3.0 |
| The arhat fruity | 3.1 | 3.0 | 2.9 | 2.8 | 2.7 | 4.5 |
| Bitter taste | 0.3 | 0.2 | 0.2 | 0.2 | 0.1 | 4.0 |
| The smell of burning | 0.5 | 0.5 | 0.4 | 0.3 | 0.2 | 4.6 |
| Astringent taste | 0.2 | 0.2 | 0.2 | 0.1 | 0.1 | 4.3 |
Claims (7)
1. peeling Momordica grosvenori is characterized in that: it is to be placed on by new fresh fructus momordicae peeling to toast 45～75h under 55～65 ℃ of conditions and make.
2. the preparation method of the described peeling Momordica grosvenori of claim 1 is characterized in that: get new fresh fructus momordicae, remove the peel to be placed under 55～65 ℃ of conditions and toasts 45～75h, promptly get.
3. the preparation method of peeling Momordica grosvenori according to claim 2 is characterized in that: the Momordica grosvenori after will removing the peel toasts after flattening again.
4. the preparation method of peeling Momordica grosvenori according to claim 3 is characterized in that: Momordica grosvenori after will removing the peel flattens to 0.5～3cm and toasts.
5. the preparation method of peeling Momordica grosvenori according to claim 2 is characterized in that: toast after the Momordica grosvenori after will removing the peel is kneaded again.
6. the preparation method of peeling Momordica grosvenori according to claim 2 is characterized in that: the Momordica grosvenori after will removing the peel kneads successively, flatten operation after, toast again.
7. according to the preparation method of claim 5 or 6 described peeling Momordica grosvenoris, it is characterized in that: the said time of kneading is 5～20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210257492.3A CN102763844B (en) | 2012-07-24 | 2012-07-24 | Peeled Momordica grosvenori and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210257492.3A CN102763844B (en) | 2012-07-24 | 2012-07-24 | Peeled Momordica grosvenori and making method thereof |
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| CN102763844A true CN102763844A (en) | 2012-11-07 |
| CN102763844B CN102763844B (en) | 2014-03-12 |
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| CN201210257492.3A Expired - Fee Related CN102763844B (en) | 2012-07-24 | 2012-07-24 | Peeled Momordica grosvenori and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704843A (en) * | 2013-12-10 | 2014-04-09 | 广西大学 | Preparation method of Corsvenor Momordica Fruit strip drink |
| CN104187716A (en) * | 2014-08-12 | 2014-12-10 | 袁怀波 | Purely-natural all-fruit sea-buckthorn chewable tablet and preparation method thereof |
| CN104509808A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Preparation method of dried siraitia grosvenorii |
| CN105146382A (en) * | 2015-08-10 | 2015-12-16 | 雷干虎 | Preparation method of peeled siraitia grosvenorii |
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| CN1554275A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
| CN1631273A (en) * | 2004-12-31 | 2005-06-29 | 中国科学院武汉植物园 | Baking and processing method for Momordica grosvenori |
| CN102100394A (en) * | 2010-12-23 | 2011-06-22 | 桂林普兰德生物科技有限公司 | Quick roasting method of fresh grosvenor momordica |
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| CN102578565A (en) * | 2012-01-16 | 2012-07-18 | 邓宇铭 | Processing and drying method of fructus momordicae |
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2012
- 2012-07-24 CN CN201210257492.3A patent/CN102763844B/en not_active Expired - Fee Related
Patent Citations (5)
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| CN1554275A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
| CN1631273A (en) * | 2004-12-31 | 2005-06-29 | 中国科学院武汉植物园 | Baking and processing method for Momordica grosvenori |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704843A (en) * | 2013-12-10 | 2014-04-09 | 广西大学 | Preparation method of Corsvenor Momordica Fruit strip drink |
| CN103704843B (en) * | 2013-12-10 | 2017-03-08 | 广西大学 | The preparation method of Corsvenor Momordica Fruit strip drink |
| CN104187716A (en) * | 2014-08-12 | 2014-12-10 | 袁怀波 | Purely-natural all-fruit sea-buckthorn chewable tablet and preparation method thereof |
| CN104509808A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Preparation method of dried siraitia grosvenorii |
| CN105146382A (en) * | 2015-08-10 | 2015-12-16 | 雷干虎 | Preparation method of peeled siraitia grosvenorii |
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| Publication number | Publication date |
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| CN102763844B (en) | 2014-03-12 |
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| C06 | Publication | ||
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Effective date of registration: 20170810 Address after: 541807 the Guangxi Zhuang Autonomous Region Bai Shou Shou Cheng Cun Guilin Yongfu County town of Simon. Patentee after: YONGFU KEYUAN SIRAITIA GROSVENORII Co.,Ltd. Address before: 541807 the Guangxi Zhuang Autonomous Region Hyakuhisa Guilin Yongfu County town of Shou Street No. 30 Patentee before: Yang Juan |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140312 |