CN102763844B - Peeled Momordica grosvenori and making method thereof - Google Patents
Peeled Momordica grosvenori and making method thereof Download PDFInfo
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- CN102763844B CN102763844B CN201210257492.3A CN201210257492A CN102763844B CN 102763844 B CN102763844 B CN 102763844B CN 201210257492 A CN201210257492 A CN 201210257492A CN 102763844 B CN102763844 B CN 102763844B
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- 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) belongs to the traditional special product in the distinctive economy of perennial root stem liana ，Shi China, medicinal plant .Wei northern Guangxi area for Curcurbitaceae Momordica grosvenori.Among the people, 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 or a kind of high sugariness, natural sweetener low in calories, can be widely used in food additives field, is specially adapted to coronary heart disease, hypertension, diabetes and obese patients.
Because Momordica grosvenori fresh fruit is difficult for preservation, therefore plantation will be preserved, be sold after the dry or further deep processing of the fresh fruit of plucking per family.Existing drying means comprises medium and high temperature oven dry or freeze drying, no matter but be which kind of method of employing is to be all dried with whole fruit, and be all to sell with the form of whole dry fruit, and because dried Momordica grosvenori crust is highly brittle, easily broken (the Momordica grosvenori dry fruit that particularly adopts medium and high temperature furnace drying method to obtain of transportation, its crust is more crisp, more easily break), thus impact fruit shape, and then have influence on to a certain extent sale; In addition, with whole fruit, be dried, the existence due to pericarp in dry run can make Momordica grosvenori produce serious Jiao, bitter taste, also can make Momordica grosvenori with very heavy taste of traditional Chinese medicine (smelly table taste), thus the mouthfeel of the dry gained Momordica grosvenori of impact.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of peeling Momordica grosvenori and preparation method thereof.The method will be toasted after peeling after Momordica grosvenori again, and it is yellow that the peeling Momordica grosvenori obtaining is, and while making tea, soup look is bluish yellow look, and has burnt, bitter taste hardly.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Peeling Momordica grosvenori, it is to be placed on and under 55～65 ℃ of conditions, to be toasted 45～75h and make by the peeling of new fresh fructus momordicae.
The preparation method of above-mentioned peeling Momordica grosvenori, specifically gets new fresh fructus momordicae, and peeling is placed under 55～65 ℃ of conditions toasts 45～75h, obtains.
In said method, the temperature of baking is preferably 60～65 ℃.
Applicant finds, after the Momordica grosvenori after peeling is flattened, toasts the time that can effectively shorten baking again, and does not affect the mouthfeel of the Momordica grosvenori of the dry gained of postorder; Specifically when the Momordica grosvenori after peeling is flattened to 0.5～3cm, the time shorten to 45 of baking～50h.The mode of flattening can be directly with hand, to press or realize by the means that other can flatten object now.
Applicant also finds, after the Momordica grosvenori after peeling is kneaded, toasts the smelly blue or green taste that can effectively reduce in finished product fruit again, and the time of specifically kneading is controlled at 5～20min.Kneading described in the application is equivalent to kneading in tealeaves processing procedure.
Momordica grosvenori after kneading can be pressed again, be toasted afterwards again, the mouthfeel of the Momordica grosvenori of gained is better.The time of kneading is controlled at 5～20min, is Momordica grosvenori is flattened to 0.5～3cm during flattening.
Compared with prior art, feature of the present invention is:
1, the method for the invention is toasted after removing the crust of Momordica grosvenori again, has stopped to carry out dry mode gained Momordica grosvenori dry fruit with whole fruit and because crust breaks, cause that fruit profile is impaired waits impact to occur in transportation; In addition, owing to having removed arhat pericarp, in dry run, produce hardly burnt, bitter taste, compare with the Momordica grosvenori dry fruit of original whole fruit drying mode gained, promoted the taste quality of Momordica grosvenori, and it is yellow that the peeling Momordica grosvenori of gained is, 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, after the Momordica grosvenori after peeling is flattened, toast again the time that can effectively shorten baking, in cost-saving, do not affect the mouthfeel of the Momordica grosvenori of the dry gained of postorder;
3, further, after the Momordica grosvenori after peeling is kneaded, toast again, can effectively reduce the smelly blue or green taste in finished product fruit, make the mouthfeel of gained peeling Momordica grosvenori better.
The specific embodiment
With specific embodiment, the invention will be further described 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, takes out, and cooling, vacuum packaging, obtains removing the peel Momordica grosvenori.
After testing, total salidroside content is 10.3% (weight) to gained peeling Momordica grosvenori.
Embodiment 2
Get new fresh fructus momordicae, peeling, is placed in pallet by the Momordica grosvenori after peeling and arranges, and with hand, being pressed into thickness is 2～3cm, more above-mentioned pallet is placed under 60 ℃ of conditions and toasts 48h, takes out, and cooling, vacuum packaging, obtains removing the peel Momordica grosvenori.
After testing, total salidroside content is 10.1% (weight) to gained peeling Momordica grosvenori.
Embodiment 3
Get new fresh fructus momordicae, peeling, is placed in pallet by the Momordica grosvenori after peeling, respectively each Momordica grosvenori is kneaded to 10min, Momordica grosvenori after kneading is arranged, more above-mentioned pallet is placed under 60 ℃ of conditions and toasts 65h, take out, cooling, vacuum packaging, obtains removing the peel Momordica grosvenori.
After testing, total salidroside content is 10.5% (weight) to gained peeling Momordica grosvenori.
Embodiment 4
Get new fresh fructus momordicae, peeling, is placed in pallet by the Momordica grosvenori after peeling, respectively each Momordica grosvenori is kneaded to 20min, Momordica grosvenori after kneading is arranged, more above-mentioned pallet is placed under 55 ℃ of conditions and toasts 60h, take out, cooling, vacuum packaging, obtains removing the peel Momordica grosvenori.
After testing, total salidroside content is 11.2% (weight) to gained peeling Momordica grosvenori.
Embodiment 5
Get new fresh fructus momordicae, peeling, Momordica grosvenori after peeling is placed in to pallet, respectively each Momordica grosvenori is kneaded to 5min, then to be pressed into thickness be 1.5～2.5cm and arrange with hand by the Momordica grosvenori after kneading, and finally above-mentioned pallet is placed under 65 ℃ of conditions and toasts 45h, take out, cooling, vacuum packaging, obtains removing the peel Momordica grosvenori.
After testing, total salidroside content is 10.9% (weight) to gained peeling Momordica grosvenori.
Comparative example 1
Get new fresh fructus momordicae and be placed under 60 ℃ of conditions and toast 72h, take out, cooling, vacuum packaging, obtains Momordica grosvenori dry fruit.
After testing, total salidroside content is 4.6% (weight) to gained Momordica grosvenori.
Experimental example
Applicant chooses 6 new fresh fructus momordicaes that big or small weight is roughly the same, and they are dried according to the method described in above-described embodiment 1～5 and comparative example 1 respectively, the dry fruit of gained is numbered, wherein:
The peeling Momordica grosvenori making by method described in embodiment 1 is numbered sample 1;
The peeling Momordica grosvenori making by method described in embodiment 2 is numbered sample 2;
The peeling Momordica grosvenori making by method described in embodiment 3 is numbered sample 3;
The peeling Momordica grosvenori making by method described in embodiment 4 is numbered sample 4;
The peeling Momordica grosvenori making by method described in embodiment 5 is numbered sample 5;
The Momordica grosvenori dry fruit making by method described in comparative example 1 is numbered sample 6.
Above-mentioned each sample is all divided into 2 parts, each sample is got a copy of it, with 300ml boiling water, soak 30min respectively, get respectively afterwards the soak of equivalent, after diluting 10 times, take respectively sweet taste, pure and fresh, arhat fruity, bitter taste and the smell of burning carries out the contrast (manually tasting) of mouthfeel as index, and indices is divided into full marks with 5, and gained sweet taste data as described in 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 |
| 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 (2)
1. the preparation method of peeling Momordica grosvenori, is characterized in that: get new fresh fructus momordicae, be placed under 55～65 ℃ of conditions again and toast 45～75h after peeling after kneading, obtain; The described time of kneading is 5～20min.
2. the preparation method of peeling Momordica grosvenori according to claim 1, is characterized in that: the Momordica grosvenori after peeling is kneaded successively, flattened after operation, then toast.
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 |
Applications Claiming Priority (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 |
Publications (2)
| Publication Number | Publication Date |
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| CN102763844A CN102763844A (en) | 2012-11-07 |
| CN102763844B true 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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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704843B (en) * | 2013-12-10 | 2017-03-08 | 广西大学 | The preparation method of Corsvenor Momordica Fruit strip drink |
| CN104187716B (en) * | 2014-08-12 | 2017-01-11 | 袁怀波 | Purely-natural all-fruit sea-buckthorn chewable tablet and preparation method thereof |
| CN104509808B (en) * | 2014-12-22 | 2018-04-27 | 广西南宁桂知科技有限公司 | A kind of dried fructus momordicae preparation method |
| CN105146382A (en) * | 2015-08-10 | 2015-12-16 | 雷干虎 | Preparation method of peeled siraitia grosvenorii |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234296C (en) * | 2003-12-22 | 2006-01-04 | 江南大学 | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable |
| CN1291666C (en) * | 2004-12-31 | 2006-12-27 | 中国科学院武汉植物园 | Baking and processing method for Momordica grosvenori |
| CN102125249B (en) * | 2010-11-22 | 2012-11-07 | 桂林莱茵生物科技股份有限公司 | Drying method of momordica grosvenori and momordica grosvenori obtained by using same |
| CN102100394B (en) * | 2010-12-23 | 2013-05-08 | 桂林普兰德生物科技有限公司 | Quick roasting method of fresh grosvenor momordica |
| 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 |
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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 |
Granted publication date: 20140312 |
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