CN102763846A - Process for drying fresh momordica grosvenori - Google Patents
Process for drying fresh momordica grosvenori Download PDFInfo
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- CN102763846A CN102763846A CN2012102811596A CN201210281159A CN102763846A CN 102763846 A CN102763846 A CN 102763846A CN 2012102811596 A CN2012102811596 A CN 2012102811596A CN 201210281159 A CN201210281159 A CN 201210281159A CN 102763846 A CN102763846 A CN 102763846A
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Abstract
The invention discloses a process for drying fresh momordica grosvenori, comprising the following steps: (1) selecting and cleaning fresh momordica grosvenori without being damaged on skins, and disposing holes on the top stems and the corresponding bottom areolas of the momordica grosvenori; (2) putting the momordica grosvenori with holes in water of 80-100 DEG C, deactivating, boiling for 30-40 seconds, taking out and draining; and (3) putting the deactivated momordica grosvenori into vacuum microwave drying equipment, drying in vacuum at the frequency of 850-900MH and the low temperature of 40-50 DEG C for 5 minutes, starting an infrared heater to heat the skins of the momordica grosvenori for 10-15minutes, and repeating the step (3) for 4-5 times to obtained the dried momordica grosvenori. The detection shows that the momordica grosvenori dried by adopting the process contains water of 1.5% or less, is light yellow, bright and attractive, retains the nutrients of more than 75%, has high content of momordica grosvenori enzyme, tastes good, has no smell of scorching and is not bitter.
Description
Technical field
The present invention relates to Momordica grosvenori, specifically is a kind of drying technics of fresh fructus momordicae.
Background technology
Momordica grosvenori is a cucurbitaceous plant, and its ripening fruits is spheroidal or oval spherical, contain rich nutrient substances and a large amount of moisture content, but Momordica grosvenori is to eat and store and transport with the dry fruit form again, and the dry-making method of dried of fresh fructus momordicae roughly has two kinds at present:
A kind of is the Momordica grosvenori of traditional approach baking, and the drying mode of this Momordica grosvenori is the Lo Han Guo fruit with maturation, is respectively charged into portable layer stereo fruit tray frame according to large, medium and small; The propelling of fruit tray frame is had in the barn of quirk, rotary fan, cycle flue, and at burner hearth internal combustion faggot or coal, process quirk and flue are with the air heat of barn; Temperature is increased to 70 ℃～80 ℃; Open rotary fan and make the temperature everywhere in the drying room reach consistent as far as possible, this method simple, coarse, cost is low; Thereby by 99% Momordica grosvenori producer use nowadays; But there are several deficiencies in this roasting mode: the one, and the time that needs is long, and each stove probably needed about 3-5 days; The 2nd, energy consumption is high, this roasting mode be burning with faggot or coal as energy, contaminated environment, and at the bottom of the energy utilization rate, wasted resource greatly; The 3rd, because difference is put in the fruit position, it is inhomogeneous to be heated, thus need adjust up and down the position of fruit tray with manual work, the lost labor, the Momordica grosvenori of baking a large amount of fruits also can occur by burned by this way.Burned fruit is not only the atropurpureus that appears of appearance, and its nutrition meeting the coking material occurred by heavy damage, and the health of human body is impacted.
A kind of in addition is the new technique that some companies adopt, and they adopt microwave dryer usually, and the high-frequency electric field through microwave produces thermalization and a series of materializing procedures such as expanded to Momordica grosvenori internal water molecule and reaches and make the quick-drying purpose of Momordica grosvenori.This mode of production is quick, and energy consumption is low, and the nutriment conservation rate is high in the Momordica grosvenori.But, the several problems of this method ubiquity: the one, though microwave drying can make the inner dehydration of Momordica grosvenori rapidly, because the inner moisture of the Momordica grosvenori of emptying in time; The fruit internal pressure is higher than furnace pressure, " fried fruit " phenomenon occurs, and moisture can not be discharged in time; Also cause the inner sugar part of fruit to be dissolved in the water; " fried sugar " phenomenon occurs, (be that the inner syrup of fruit is together discharged with moisture content, the shop is sprinkled upon the Momordica grosvenori surface) makes the baking loss can reach more than 10%; Have a strong impact on Momordica grosvenori outward appearance and quality, also strengthened production cost.The 2nd, adopt this kind method to carry out the Momordica grosvenori drying; Because Momordica grosvenori interior moisture content height and the epidermis water content is low makes Momordica grosvenori epidermis and inside be under the different temperature, the Momordica grosvenori that comes out of drying often is dry inside good like this; But epidermis does not also have fully dry; As continuing crust is carried out drying, the intensely dark and inner burned situation of fruit external skins then can occur, can not make Momordica grosvenori reach unified aridity with the outside inside.The 3rd, with the Momordica grosvenori that this kind method drying goes out, not durable putting must be packed, otherwise the phenomenon that gets damp again might occur at once, places the incorrect Momordica grosvenori inside that also possibly cause and goes mouldy, and has a strong impact on the quality of Momordica grosvenori, also increased loss greatly.
Summary of the invention
The objective of the invention is for overcoming the deficiency of prior art, and a kind of drying technics of fresh fructus momordicae is provided, the drying Momordica grosvenori of this technology can keep color and luster, fragrance and the nutritional labeling of Momordica grosvenori, and saves the energy, ensures the quality of products.
The technical scheme that realizes the object of the invention is:
A kind of drying technics of fresh fructus momordicae comprises the steps:
(1) choosing fresh crust does not have damaged Momordica grosvenori and cleans, at base of fruit place, Momordica grosvenori top, and areola place, corresponding bottom each make a call to an aperture;
(2) put into 80-100 ℃ of boiling water to the Momordica grosvenori that has openning hole and complete, pull out behind the 30～40s that rolls and dry;
(3) Momordica grosvenori that completes is put into vacuum microwave drying equipment; Under 850～900MHz, 40～50 ℃ of conditions, carry out vacuum dehydrating at lower temperature 5min; Open then infrared heater under 50～55 ℃ of conditions to the Momordica grosvenori epidermis 10～15min that heats; This step repeats 4～5 times, promptly gets the Momordica grosvenori dry fruit.
The diameter in the described hole of step (1) is 1.0-1.5mm, and the degree of depth is 2.0-2.5cm.
Adopt Momordica grosvenori that drying technics of the present invention makes through detecting, water content≤1.5%, color and luster are faint yellow, and light is good-looking, and nutriment keeps more than 75%, momordica grosvenori proteolytic content height, and mouthfeel is good, does not have burnt bitter taste, storage tolerance.
Advantage of the present invention is:
1. Momordica grosvenori water content≤1.5% that adopts this method drying to go out, the dry fruit crust is vivid tough and tensile, and is basic similar with the crust quality of colour of fresh fructus momordicae; And the dry Momordica grosvenori of this method is when water content reaches 1.5%; The inner total number of bacteria of epidermis and fruit descends 99.5%, and sterilization and fresh-keeping effect are very outstanding, does not need use " antistaling agent " etc. to carry out fresh-keeping to dry fruit; Thereby dry fruit is durable puts; Be not easy moisture regaining and metamorphism, make the Momordica grosvenori extent of deterioration that toasts out reduce to below 1%, greatly reduce production cost.
2. the Momordica grosvenori of tradition baking, the maintenance of nutriment are basically about 5～10%, and the Momordica grosvenori dry fruit that adopts this method drying to go out, nutriment can remain on more than 75% basically, and particularly momordica grosvenori proteolytic remains intact basically.
3. the Momordica grosvenori dry fruit that goes out of this method drying, owing to be equipped with the passage of hole as water evaporates at the Momordica grosvenori two ends, and adopt vacuum microwave dehydrating; The fruit internal moisture can drain rapidly; Overcome the phenomenon of " fried fruit " " fried sugar ", adopted infrared heater that the Momordica grosvenori crust is heated in addition, made to keep crust and temperature basically identical inside in the dry run; It is consistent to reach the inside and outside degree of drying of dry fruit, and fruit quality is guaranteed.
The specific embodiment
Through embodiment the present invention is done further elaboration below, but be not qualification content of the present invention.
Embodiment 1:
A kind of drying technics of fresh fructus momordicae comprises the steps:
(1) choose the unabroken ripe Momordica grosvenori of fresh crust and clean, at base of fruit place, Momordica grosvenori top, and areola place, corresponding bottom each make a call to an aperture, the aperture is 1.5mm, the degree of depth is 2.5cm;
(2) put into 90 ℃ of boiling water to the Momordica grosvenori that has openning hole and complete, pull out behind the 35s that rolls and dry;
(3) Momordica grosvenori that completes is put into vacuum microwave drying equipment, under 850MHz, 50 ℃ of conditions, carries out vacuum dehydrating at lower temperature 5min, open then infrared heater under 50 ℃ of conditions to the Momordica grosvenori epidermis 13min that heats; Again with carrying out vacuum dehydrating at lower temperature 5min under 850MHz, 50 ℃ of conditions, open infrared heater under 50 ℃ of conditions to the Momordica grosvenori epidermis 13min that heats, so hocket 4-5 time, make Momordica grosvenori water content≤1.5%, promptly get the Momordica grosvenori dry fruit.
The electric thermal power of described infrared heater is 220V.
Adopt Momordica grosvenori that drying technics of the present invention makes through detecting, water content≤1.5%, color and luster are faint yellow, and light is good-looking, and nutriment keeps more than 75%, Momordica grosvenori enzyme content height, and mouthfeel is good, does not have burnt bitter taste, storage tolerance.
Embodiment 2:
Method step according to embodiment 1 carries out, and different is: the aperture is 1.0mm, and the degree of depth is 2.0cm; The Momordica grosvenori that completes is put into vacuum microwave drying equipment, under 900MHz, 40 ℃ of conditions, carries out vacuum dehydrating at lower temperature 5min, open then infrared heater under 55 ℃ of conditions to the Momordica grosvenori epidermis 10min that heats; Again with carrying out vacuum dehydrating at lower temperature 5min under 900MHz, 40 ℃ of conditions, open infrared heater under 55 ℃ of conditions to the Momordica grosvenori epidermis 10min that heats, so hocket 4-5 time.
Claims (5)
1. the drying technics of a fresh fructus momordicae is characterized in that: comprise the steps:
(1) choosing fresh crust does not have damaged Momordica grosvenori and cleans, at base of fruit place, Momordica grosvenori top, and areola place, corresponding bottom each make a call to an aperture;
(2) put into 80-100 ℃ of boiling water to the Momordica grosvenori that has openning hole and complete, pull out behind the 30～40S that rolls and dry;
(3) Momordica grosvenori that completes is put into vacuum microwave drying equipment, Momordica grosvenori is hocketed under the condition of low-temperature vacuum drying and infrared dehydration 4～5 times, make Momordica grosvenori water content≤1.5%, promptly get the Momordica grosvenori dry fruit.
2. drying technics according to claim 1 is characterized in that: the diameter in the described hole of step (1) is 1.0-1.5mm, and the degree of depth is 2.0-2.5cm.
3. drying technics according to claim 1 is characterized in that: said low-temperature vacuum drying, used power frequency are 850～900MHz, 40～50 ℃ of baking temperatures, and be 5min drying time.
4. drying technics according to claim 1 is characterized in that: said infrared dehydration is to the Momordica grosvenori epidermis 10～15min that heats under 50～55 ℃ of conditions.
5. the fresh fructus momordicae dry fruit for preparing with the said method of one of claim 1-4.
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| CN2012102811596A CN102763846A (en) | 2012-08-09 | 2012-08-09 | Process for drying fresh momordica grosvenori |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211003A (en) * | 2013-04-25 | 2013-07-24 | 李启荣 | Drying method of fructus momordicae |
| CN103271139A (en) * | 2013-05-20 | 2013-09-04 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| CN103444844A (en) * | 2013-09-06 | 2013-12-18 | 桂林普兰德生物科技有限公司 | Microwave vacuum drying method of fresh fructus momordicae slices |
| CN103621613A (en) * | 2012-12-14 | 2014-03-12 | 桂林普兰德生物科技有限公司 | Dehydrated momordica grosvenori swingle and processing method thereof |
| CN103622022A (en) * | 2013-12-12 | 2014-03-12 | 桂林千烨农产品有限公司 | Method for preparing high-quality dried momordica grosvenori |
| CN103891873A (en) * | 2014-04-14 | 2014-07-02 | 广西壮族自治区桂林茶叶科学研究所 | Drying method capable of keeping color, aroma and taste quality of fresh momordica grosvenori |
| CN103918775A (en) * | 2014-04-18 | 2014-07-16 | 渠县琦鑫源花卉苗木开发有限公司 | Preparation method of dried day lily |
| CN104305490A (en) * | 2014-09-25 | 2015-01-28 | 安徽农业大学 | Vacuum microwave processing method of pecans |
| 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 |
| CN105724558A (en) * | 2016-02-05 | 2016-07-06 | 桂林亦元生现代生物技术有限公司 | Primary color siraitia grosvenorii dry fruits and preparing method thereof |
| CN106923264A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | Improve the drying means of Momordica grosvenori presentation quality |
| CN106923265A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | The preparation method of mangosteen powder |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| CN106962742A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The debitterizing method of Momordica grosvenori |
| CN106962552A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
| CN106962460A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Momordica grosvenori dry product and preparation method thereof |
| CN106962553A (en) * | 2017-03-29 | 2017-07-21 | 桂林实力科技有限公司 | The preparation method of arhat dried fruit cake |
| CN106983105A (en) * | 2017-03-28 | 2017-07-28 | 桂林实力科技有限公司 | Remove the processing method that Momordica grosvenori returns bitter taste |
| CN107087773A (en) * | 2017-06-09 | 2017-08-25 | 柳州市跃坤农业开发有限公司 | The drying means of Momordica grosvenori |
| CN115581266A (en) * | 2022-09-02 | 2023-01-10 | 湖南华诚生物资源股份有限公司 | Clean production method of momordica grosvenori dry powder and momordica grosvenori condensed juice |
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Cited By (26)
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| CN103621613A (en) * | 2012-12-14 | 2014-03-12 | 桂林普兰德生物科技有限公司 | Dehydrated momordica grosvenori swingle and processing method thereof |
| CN103211003A (en) * | 2013-04-25 | 2013-07-24 | 李启荣 | Drying method of fructus momordicae |
| CN103931748A (en) * | 2013-04-25 | 2014-07-23 | 李启荣 | Method for drying momordica grosvenori fruits |
| CN103271139A (en) * | 2013-05-20 | 2013-09-04 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| CN103271139B (en) * | 2013-05-20 | 2014-11-19 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| CN103444844A (en) * | 2013-09-06 | 2013-12-18 | 桂林普兰德生物科技有限公司 | Microwave vacuum drying method of fresh fructus momordicae slices |
| CN104206518A (en) * | 2013-09-06 | 2014-12-17 | 桂林普兰德生物科技有限公司 | Microwave vacuum drying method for fresh momordica grosvenori slices |
| CN103622022A (en) * | 2013-12-12 | 2014-03-12 | 桂林千烨农产品有限公司 | Method for preparing high-quality dried momordica grosvenori |
| CN103891873A (en) * | 2014-04-14 | 2014-07-02 | 广西壮族自治区桂林茶叶科学研究所 | Drying method capable of keeping color, aroma and taste quality of fresh momordica grosvenori |
| CN103918775A (en) * | 2014-04-18 | 2014-07-16 | 渠县琦鑫源花卉苗木开发有限公司 | Preparation method of dried day lily |
| CN103918775B (en) * | 2014-04-18 | 2015-06-03 | 渠县琦鑫源花卉苗木开发有限公司 | Preparation method of dried day lily |
| CN104305490A (en) * | 2014-09-25 | 2015-01-28 | 安徽农业大学 | Vacuum microwave processing method of pecans |
| 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 |
| CN105724558A (en) * | 2016-02-05 | 2016-07-06 | 桂林亦元生现代生物技术有限公司 | Primary color siraitia grosvenorii dry fruits and preparing method thereof |
| 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 |
| CN106962460A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Momordica grosvenori dry product and preparation method thereof |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| CN106962742A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The debitterizing method of Momordica grosvenori |
| CN106962552A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
| CN106923265A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | The preparation method of mangosteen powder |
| CN106983105A (en) * | 2017-03-28 | 2017-07-28 | 桂林实力科技有限公司 | Remove the processing method that Momordica grosvenori returns bitter taste |
| CN106923264A (en) * | 2017-03-28 | 2017-07-07 | 桂林实力科技有限公司 | Improve the drying means of Momordica grosvenori presentation quality |
| CN106962553A (en) * | 2017-03-29 | 2017-07-21 | 桂林实力科技有限公司 | The preparation method of arhat dried fruit cake |
| CN107087773A (en) * | 2017-06-09 | 2017-08-25 | 柳州市跃坤农业开发有限公司 | The drying means of Momordica grosvenori |
| CN115581266A (en) * | 2022-09-02 | 2023-01-10 | 湖南华诚生物资源股份有限公司 | Clean production method of momordica grosvenori dry powder and momordica grosvenori condensed juice |
| CN115581266B (en) * | 2022-09-02 | 2024-03-12 | 湖南华诚生物资源股份有限公司 | Clean production method of momordica grosvenori dry powder and momordica grosvenori concentrated juice |
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Application publication date: 20121107 |