CN103004956A - Dehydrated momordica grosvenori and processing method thereof - Google Patents
Dehydrated momordica grosvenori and processing method thereof Download PDFInfo
- Publication number
- CN103004956A CN103004956A CN2012105399061A CN201210539906A CN103004956A CN 103004956 A CN103004956 A CN 103004956A CN 2012105399061 A CN2012105399061 A CN 2012105399061A CN 201210539906 A CN201210539906 A CN 201210539906A CN 103004956 A CN103004956 A CN 103004956A
- Authority
- CN
- China
- Prior art keywords
- momordica grosvenori
- momordica grosvenoris
- fruit
- momordica
- dehydrated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses dehydrated momordica grosvenoris and a processing method thereof. The processing method comprises the following steps of: putting high-quality matured fresh momordica grosvenoris into a boiler with color protection liquid, boiling for 2 to 3 minutes, taking out the boiled momordica grosvenoris, cooling, and airing the moisture on the surfaces of the momordica grosvenoris; respectively perforating air holes with the diameters of 2mm in the pedicels and the tails of the momordica grosvenoris subjected to color protection; determining processing time according to the weights of the perforated momordica grosvenoris and the power of a microwave oven, and dehydrating the perforated momordica grosvenoris; and under the condition that the vacuum degree is less than -0.08 MPa, controlling the temperature of a case to be 40 to 45 DEG C and the dehydration time of 90 to 150min, sealing and packaging the dehydrated momordica grosvenoris by a vacuum bag. The color, the nutrient components and the flavor of the dehydrated momordica grosvenori are similar to those of fresh momordica grosvenoris; under the low temperature condition, the fresh momordica grosvenoris can be quickly dehydrated; the processing method is simple; the energy and the time are saved; furthermore, the fresh color and the nutrient components of the fresh momordica grosvenoris can be retained to the maximum extent; and the dehydrated momordica grosvenoris taste good and are not burned, and the phenomenon that the fruit flesh shakes is avoided.
Description
Technical field
The present invention relates to the dewatering of Momordica grosvenori, specifically a kind of dehydration Momordica grosvenori and processing method thereof.
Background technology
Momordica grosvenori (
Momordica grosvenori Swingle) be the fruit of perennial herb cucurbitaceous plant, it is the distinctive medicinal plant in Guangxi, really contain abundant vitamin C (containing 400 milligrams～500 milligrams in per 100 gram fresh fruits) and glucoside, fructose, glucose, protein, lipid etc., traditional Chinese medical science record Momordica grosvenori has the effect that moistens the lung and relieve the cough, relaxes bowel.Momordica grosvenori has been defined as one of resource product of integration of drinking and medicinal herbs by health ministry, enjoy people's concern, has important potentiality to be exploited.
The storage life of new fresh fructus momordicae is shorter, is no more than 20 days.The dried fructus momordicae of selling in the market all is to process by roasting mode, is the baking Momordica grosvenori.Its processing method all is the environment that rely on circumference, makes the surface of object obtain first heating with the radiation of heat or the mode by hot-air convection, then is delivered to the inside of object by heat.
The baking in folk tradition workshop generally is divided into three phases, and first stage is temperature-rise period: at first temperature is heated to 45-50 ℃, and keeps 20-24h.Second stage continues to be warmed up to 65-70 ℃ with temperature, and keeps 2-3 days.Phase III is reduced to 55-60 ℃ with the Momordica grosvenori temperature, and kept 2 days for the cooling constant temperature stage.Whole process needs 5 days at least; Because non-uniform temperature in the baking oven all needs the baking oven reversing of position with upper, middle and lower every day, and the fruit case at edge and center is changed.And to stir one by one, whole fruit is heated evenly; The mode of heating of baking oven is far-infrared baking case, electric baking case, charcoal, firewood baking box.
The baking process that Chinese patent CN1631273N discloses a kind of Momordica grosvenori is: adopt the baking box of quirk, rotary fan, double hanging type, with burning faggot or coal heating, elevate the temperature to 66 ℃
+6 ℃, the beginning rotary fan reaches unanimously the temperature in the drying room, gets rid of the moisture that baking produces from steam vent, toasts after 48-55 hour, and cooling is taken out.
There is following deficiency in these two kinds of roasting modes:
1, the baking room temperature is difficult for controlling, and causes easily the phenomenon of explosion and burnt fruit; Patent CN1631273N adopts rotary fan to regulate temperature, adjusting for temperature plays a role, but still have 6 ℃ difference, temperature uniformity is not strong, still be easy to cause explosion and burnt fruit phenomenon behind the high temperature, and the time of heating is long, a lot of nutritional labelings are destroyed, the color that can't keep fresh fruit itself had both increased energy consumption, had also improved cost;
2, the temperature of each point is inconsistent in the case: adopt the mode of heating that heat energy is provided, direct-fired local temperature other place in the case; Patent CN1631273N heats with the form of circulating air, temperature everywhere in the case approaches consistent, but the air inlet place at first contacts the regional temperature of hot blast is higher than other zone, can not keep preferably that temperature is consistent in the case everywhere, cause the Momordica grosvenori inequality of being heated, cause easily the inadequate or excessive explosion of baking or burnt fruit phenomenon.And heat energy is converted into hot blast, also can cause the loss of heat in the process with the heating of the form of hot blast, and this has also improved cost;
3, stoving time is long: workshop-based baking generally needs 5-7 days, the stoving time of patent CN1631273N takes 2 days at least, and under long-time baking, the color and luster of Momordica grosvenori and nutritional labeling are all suffered destruction in various degree, and consumption manpower power consumption consuming time source, cost obviously improves;
4, baking temperature is too high: the highest baking temperature of workshop-based and patent CN1631273N is all about 70 ℃, because temperature is controlled poor, and easily so that excess Temperature causes burnt fruit, sudden and violent fruit and ring the phenomenon of fruit.Secondly, excess Temperature, the color of new fresh fructus momordicae has become yellowish-brown, causes the Momordica grosvenori nutrient loss serious.
Summary of the invention
The present invention is directed to the deficiency of existing Momordica grosvenori product processing technique, a kind of dehydration Momordica grosvenori and processing method thereof are disclosed, the color and luster of this dehydration Momordica grosvenori, nutritional labeling and local flavor are similar to new fresh fructus momordicae, it is under cryogenic conditions fresh fructus momordicae to be carried out fast dewatering to make, its processing method is simple, energy-and time-economizing not only, and can keep to greatest extent fresh color and luster and the nutritional labeling of fresh fructus momordicae, mouthfeel is good, and without burned, sound fruit phenomenon.
The technical scheme that realizes the object of the invention is:
A kind of processing method of the Momordica grosvenori that dewaters is that the fresh fructus momordicae with maturation places intelligent microwave vacuum cabinet, uses the microwave fast dewatering.Concrete grammar contains and has the following steps:
(1) choosing fruit:
The fresh fructus momordicae of high-quality maturation is divided into the large fruit of Three Estate, middle fruit and fruitlet by weight;
(2) protect look:
With the Momordica grosvenori of choosing put into be equipped with colour protecting liquid the pot in boiled 2-3 minute, taking-up lets cool, dry the surface moisture;
(3) punching:
With the Momordica grosvenori that protects behind the look, stamp respectively the pore of a 2mm at base of fruit and fruit tail;
(4) dehydration:
The Momordica grosvenori that punching is good dewaters according to the power determination dewatering time of weight, micro-wave oven, vacuum＜-the 0.08MPa condition under, housing temperature is controlled at 40-45 ℃, the dewatering time scope is 90-150min, the product water content is less than 15%.
(5) packing:
Momordica grosvenori after the dehydration is packed with vacuum bag, get product.
The described high-quality Momordica grosvenori of step (1) is that green slightly is with a yellow, and the fruit saccharification is complete, and each nutritional labeling is even; Yellow green, color and luster is good-looking.The weight of described large fruit, middle fruit and fruitlet is respectively 80-95g; 65-80g; 50-65g.
The described look that protects of step (2) mainly is because the Momordica grosvenori surface mainly is chlorophyll, and is destroyed easily when dehydration, protects look so need to add colour protecting liquid, to keep the color and luster of fresh fruit.Its colour protecting liquid contains the citric acid of the metal ion that concentration is 0.01-0.05% (comprising zinc ion and copper ion) and 0.02-0.04%.
The described punching of step (3) is with Momordica grosvenori grade by weight, and is close with other Momordica grosvenori water content of level, and this has just been avoided occurring little burnt fruit when dehydration, large situation about not doing, and punching is the moisture rapid evaporation of favourable Momordica grosvenori inside.
The described dewatering time of step (4) is to determine according to the weight of Momordica grosvenori and the power of microwave; But the time is unsuitable long, and long-time dehydration is difficult to keep the color and luster of fresh fructus momordicae.Described intelligent microwave vacuum machine is prior art.
Dehydration Momordica grosvenori of the present invention and processing method thereof are compared with the baking process technology with existing baking Momordica grosvenori, have following advantage:
1, appearance luster is good, and this method realizes the low temperature fast dewatering by protecting look, punch and utilize microwave vacuum dehydration, gained dehydration Momordica grosvenori outward appearance and fresh fructus momordicae solid colour, and pulp is snow-white.Protecting look is by metal ion chlorophyll to be existed with the form of salt, makes its stable in properties.
2, nutritional labeling keeps complete, the Momordica grosvenori finished product of this dewatering is compared with tradition baking Momordica grosvenori, sweet glycosides and total reducing sugar all are higher than tradition baking Momordica grosvenori, so that Momordica grosvenori is contained temperature is compared than more sensitive vitamin, the dehydration Momordica grosvenori contained vitamin of this method is 30 times of tradition baking Momordica grosvenori.
3, process time short, simple to operate, this method is processed by punching, in conjunction with microwave, Momordica grosvenori interior molecules rapid movement is added under the vacuum negative pressure condition again, the moisture evaporation rate improves greatly.
The specific embodiment
Embodiment 1:
Get 40 kilograms of the fresh fructus momordicaes (fruitlet) of high-quality maturation, put in the pot that colour protecting liquid is housed and protect look, contain concentration in the colour protecting liquid and be 0.01% zinc ion and 0.02% citric acid, boiled 2-3 minute, taking-up lets cool, and dries the moisture on surface.Put into the microwave purpose-made pallet after base of fruit and fruit tail are stamped respectively the pore of a 2mm, in the intelligent microwave vacuum of then packing into the cabinet, housing temperature is controlled at 40-45 ℃, and dewatering time is 90min, and taking-up lets cool, the vacuum bag vacuum packaging of packing into.
Embodiment 2:
Get 50 kilograms of the fresh fructus momordicaes (middle fruit) of high-quality maturation, put in the pot that colour protecting liquid is housed and protect look, contain concentration in the colour protecting liquid and be 0.05% zinc ion and 0.02% citric acid, boiled 2-3 minute, taking-up lets cool, and dries the moisture on surface.Put into the microwave purpose-made pallet after base of fruit and fruit tail are stamped respectively the pore of a 2mm, in the intelligent microwave vacuum of then packing into the cabinet, housing temperature is controlled at 40-45 ℃, and dewatering time is 120min, and taking-up lets cool, the vacuum bag vacuum packaging of packing into.
Embodiment 3:
Get 60 kilograms of the fresh fructus momordicaes (large fruit) of high-quality maturation, put in the pot that colour protecting liquid is housed and protect look, contain concentration in the colour protecting liquid and be 0.05% copper ion and 0.02% citric acid, boiled 2-3 minute, taking-up lets cool, and dries the moisture on surface.Put into the microwave Special baking tray after base of fruit and fruit tail are stamped respectively the pore of a 2mm, in the intelligent microwave vacuum of then packing into the cabinet, housing temperature is controlled at 40-45 ℃, and dewatering time is 90min, and taking-up lets cool, the vacuum bag vacuum packaging of packing into.
The cabinet of intelligent microwave vacuum described in the embodiment 1-3 is WBZ-80 type intelligent microwave vacuum machine cabinet.
Claims (4)
1. the processing method of the Momordica grosvenori that dewaters is characterized in that: contain and have the following steps:
(1) choosing fruit:
The fresh fructus momordicae of high-quality maturation is divided into the large fruit of Three Estate, middle fruit and fruitlet by weight;
(2) protect look:
With the Momordica grosvenori of choosing put into be equipped with colour protecting liquid the pot in boiled 2-3 minute, taking-up lets cool, dry the surface moisture;
(3) punching:
With the Momordica grosvenori that protects behind the look, stamp respectively the pore of a 2mm at base of fruit and fruit tail;
(4) dehydration:
The Momordica grosvenori that punching is good determines that according to the power of weight, micro-wave oven duration dewaters, vacuum＜-the 0.08MPa condition under, housing temperature is controlled at 40-45 ℃, dewatering time is 90-150min;
(5) packing:
Momordica grosvenori product after the dehydration is packed with vacuum bag, get product.
2. method according to claim 1, it is characterized in that: concentration of metal ions is 0.01-0.05% in the described colour protecting liquid of step (2), and citric acid concentration is 0.02-0.04%.
3. method according to claim 2, it is characterized in that: described metal ion is zinc ion or copper ion.
4. the dehydration Momordica grosvenori of processing with the described processing method of one of claim 1-3.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105399061A CN103004956A (en) | 2012-12-14 | 2012-12-14 | Dehydrated momordica grosvenori and processing method thereof |
| CN201310640154.2A CN103621613A (en) | 2012-12-14 | 2013-12-04 | Dehydrated momordica grosvenori swingle and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105399061A CN103004956A (en) | 2012-12-14 | 2012-12-14 | Dehydrated momordica grosvenori and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103004956A true CN103004956A (en) | 2013-04-03 |
Family
ID=47954485
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105399061A Pending CN103004956A (en) | 2012-12-14 | 2012-12-14 | Dehydrated momordica grosvenori and processing method thereof |
| CN201310640154.2A Pending CN103621613A (en) | 2012-12-14 | 2013-12-04 | Dehydrated momordica grosvenori swingle and processing method thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310640154.2A Pending CN103621613A (en) | 2012-12-14 | 2013-12-04 | Dehydrated momordica grosvenori swingle and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN103004956A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103704843A (en) * | 2013-12-10 | 2014-04-09 | 广西大学 | Preparation method of Corsvenor Momordica Fruit strip drink |
| CN106360191A (en) * | 2016-11-30 | 2017-02-01 | 桂林实力科技有限公司 | Preparation method of fructus momordicae wheat bran drink |
| CN106720223A (en) * | 2017-03-28 | 2017-05-31 | 桂林实力科技有限公司 | The drying means of Momordica grosvenori |
| 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 |
| CN106942725A (en) * | 2017-03-28 | 2017-07-14 | 桂林实力科技有限公司 | The method for improving the taste of Momordica grosvenori dry fruit |
| 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 |
| 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 |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| 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 |
| CN107183241A (en) * | 2017-05-11 | 2017-09-22 | 邓国勋 | A kind of instant type oil tea and preparation method thereof |
| CN108338210A (en) * | 2018-02-08 | 2018-07-31 | 桂林电子科技大学 | A kind of method of microwave drying Siraitia grosvenorii |
| CN108402170A (en) * | 2018-02-08 | 2018-08-17 | 桂林电子科技大学 | A kind of method of micro-wave vacuum Siraitia grosvenorii |
| CN108850351A (en) * | 2018-07-12 | 2018-11-23 | 桂林鲜源农业有限公司 | Flower of Fructus Momordicae teabag drink |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127604A (en) * | 1995-01-25 | 1996-07-31 | 肖翠仁 | Process for preparing freshness-retaining wild vegetables |
| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| 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 |
| CN102113584A (en) * | 2011-03-15 | 2011-07-06 | 黄选明 | Health preserving tea |
| CN102150703A (en) * | 2011-04-26 | 2011-08-17 | 安徽农业大学 | Method for protecting color of burdock and refreshing burdock |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| CN102793002A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Controlled-atmosphere preservation method of fresh-cut potatoes |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2012
- 2012-12-14 CN CN2012105399061A patent/CN103004956A/en active Pending
-
2013
- 2013-12-04 CN CN201310640154.2A patent/CN103621613A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127604A (en) * | 1995-01-25 | 1996-07-31 | 肖翠仁 | Process for preparing freshness-retaining wild vegetables |
| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| 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 |
| CN102113584A (en) * | 2011-03-15 | 2011-07-06 | 黄选明 | Health preserving tea |
| CN102150703A (en) * | 2011-04-26 | 2011-08-17 | 安徽农业大学 | Method for protecting color of burdock and refreshing burdock |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| CN102793002A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Controlled-atmosphere preservation method of fresh-cut potatoes |
Non-Patent Citations (6)
| Title |
|---|
| 《广西植物》 19960430 黄家德 等 罗汉果的开发利用 第195-196页 1-2 第16卷, 第2期 * |
| 《当代食品科学与技术概论》 20050901 王建林 真空包装 兰州大学出版社 第311页 1-2 , * |
| 于新 等: "白花蛇舌草罗汉果保健饮料的研究", 《食品科学》, vol. 23, no. 6, 30 June 2002 (2002-06-30), pages 91 - 94 * |
| 农训学: "罗汉果的采收与加工", 《农村新技术》, no. 18, 23 September 2011 (2011-09-23), pages 42 * |
| 卢凤来 等: "不同干燥处理的罗汉果化学成分色谱指纹图谱分析", 《广西农业科学》, vol. 40, no. 6, 30 June 2009 (2009-06-30), pages 625 - 628 * |
| 张碧玉 周良才: "《罗汉果》", 1 October 1987, article "第七章 罗汉果的采收和加工", pages: 70-72 * |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN106360191A (en) * | 2016-11-30 | 2017-02-01 | 桂林实力科技有限公司 | Preparation method of fructus momordicae wheat bran drink |
| CN106942725A (en) * | 2017-03-28 | 2017-07-14 | 桂林实力科技有限公司 | The method for improving the taste of Momordica grosvenori dry fruit |
| 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 |
| CN106720223A (en) * | 2017-03-28 | 2017-05-31 | 桂林实力科技有限公司 | The drying means of Momordica grosvenori |
| 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 |
| 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 |
| CN106962742A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The debitterizing method of Momordica grosvenori |
| 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 |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
| 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 |
| CN107183241A (en) * | 2017-05-11 | 2017-09-22 | 邓国勋 | A kind of instant type oil tea and preparation method thereof |
| CN108338210A (en) * | 2018-02-08 | 2018-07-31 | 桂林电子科技大学 | A kind of method of microwave drying Siraitia grosvenorii |
| CN108402170A (en) * | 2018-02-08 | 2018-08-17 | 桂林电子科技大学 | A kind of method of micro-wave vacuum Siraitia grosvenorii |
| CN108850351A (en) * | 2018-07-12 | 2018-11-23 | 桂林鲜源农业有限公司 | Flower of Fructus Momordicae teabag drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103621613A (en) | 2014-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103004956A (en) | Dehydrated momordica grosvenori and processing method thereof | |
| CN102100394B (en) | Quick roasting method of fresh grosvenor momordica | |
| CN105166099A (en) | Processing method for green tea | |
| CN103444845A (en) | Freeze-drying method of fresh fructus momordicae slices | |
| CN105211780B (en) | The processing method of dried carrot | |
| CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
| CN106720527A (en) | A kind of baking drying means of Luzhou-flavor green tea | |
| CN103081982A (en) | Vacuum microwave combined processing method for okra | |
| CN104171201B (en) | A kind of preparation method of loquat flower tea and obtained loquat flower tea thereof | |
| CN104472740A (en) | Processing method for green tea | |
| CN103478313A (en) | Manufacture process for Zhuangxiang black tea | |
| KR100905513B1 (en) | A fermented tea appliied green tea and bambu and the manufacturing method thereof | |
| CN103444844A (en) | Microwave vacuum drying method of fresh fructus momordicae slices | |
| CN102763738B (en) | Process for drying green tea | |
| CN110800817B (en) | Preparation method of tender, sweet and fragrant granular black tea | |
| CN106213480A (en) | A kind of processing method brewing the whole colored Tremella of instant | |
| CN106262783A (en) | A kind of drying means of whole colored instant tremella | |
| CN107087696A (en) | A kind of Mulberry-leaf Tea and mulberry leaf tea powder and its production technology | |
| CN105520093A (en) | Preparation method of ultra-micro nutritional garlic whole powder | |
| CN103734417A (en) | Preparation technology of fiveleaf gynostemma herb tea | |
| CN103109941A (en) | Preparation method of oolong tea | |
| CN106262129A (en) | Dried bamboo shoots processing technique | |
| CN105230885A (en) | Prinsepia utilis tea preparing method | |
| CN111657376B (en) | Citrus reticulata and Pu tea and processing method thereof | |
| CN113951345A (en) | Preparation method of mulberry leaf black tea with color, fragrance and taste of black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |