CN103211003A - Drying method of fructus momordicae - Google Patents

Abstract

The invention discloses a drying method of fructus momordicae. The drying method comprises the following steps of: selecting fresh fructus momordicae fruits with fruiting age of 80-90 days and yellow green epidermis; and cleaning and drying the fructus momordicae fruits, putting the fructus momordicae fruits in a drying machine, heating up from the room temperature to 100 DEG C, deactivating enzyme, and then, baking the fructus momordicae fruits at low temperature until the water content is lower than 15%. The method is simple in procedures and easy to operate; the dried fructus momordicae is excellent in quality and free from ringing fruit or bitter fruit; and the nutritional ingredients of the fructus momordicae can be maintained.

Description

The method of drying of Momordica grosvenori

Technical field

The present invention relates to the drying of Momordica grosvenori, specifically is the method for drying of Momordica grosvenori.

Background technology

Momordica grosvenori is the Guilin special product, because it has high sugariness, low in calories, has moistening lung again, controls effects such as cough, is described as " the refreshing fruit in east ".Momordica grosvenori belongs to cucurbitaceous plant, its fruit water content is very big, not anti-storage, traditional drying means, firewood baking, air heat energy baking, microwave baking etc. are arranged, adopt the Momordica grosvenori of these method bakings to be iron cyan or brown, grey etc., some burnt bitter pill also occurs, the nutritional labeling loss of Momordica grosvenori is big, bad.

Summary of the invention

The objective of the invention is to provide a kind of method of drying of Momordica grosvenori, the Momordica grosvenori that adopts this method to dry is light brown, and pulp is expanded, and delicate fragrance is pure and sweet, and can keep the nutritional labeling of Momordica grosvenori, and quality is superior.

The technical scheme that realizes the object of the invention is:

A kind of method of drying of Momordica grosvenori comprises the steps:

(1) really age, epidermis are yellowish green fresh Lo Han Guo fruit to choose 80-90 days;

(2) clean, dry;

(3) above-mentioned Lo Han Guo fruit is placed in the roaster, temperature rises to 100 ℃ from room temperature, completes, then

(4) under cryogenic conditions, cure to water content be below 15%.

Described low temperature cures, and stoving temperature is 55 ℃, and the time of curing decides on the size of Momordica grosvenori, is generally: especially big fruit 120h, big fruit 100 hours, middle fruit 80 hours, fruitlet 60 hours.

Described roaster is a prior art.

This method flow process is simple, easy operating; The Momordica grosvenori that cures is light brown, and pulp is expanded, and the " Luohan " fruit tea of going out does not have taste of traditional Chinese medicine, and delicate fragrance is pure and sweet, and mouthfeel is very good, and does not have the fruit of sound, does not have burnt bitter pill, and can keep the nutritional labeling of Momordica grosvenori.

The Momordica grosvenori that dries with this method after tested, the total salidroside content of Momordica grosvenori is 5.31%, beet aglucone V content is 1.2%, arhat kernel general glycoside content is 6.27%, beet aglucone V content is 2.45%, the total salidroside content 3.5% of Momordica grosvenori than adopting other furnace drying methods to make exceeds 34%.

The specific embodiment

A kind of method of drying of Momordica grosvenori comprises the steps:

(1) choosing fruit: really age, epidermis are 5000 of the big fruits of yellowish green new fresh fructus momordicae to choose 80-90 days;

(2) clean, dry;

(3) complete: above-mentioned Lo Han Guo fruit is placed the dish of roaster, and temperature rises to 100 ℃ from room temperature, completes, and removes the blue or green stink and the astringent taste of fresh fruit, and described roaster adopts the tealeaves roaster;

(4) low temperature cures: at stoving temperature is to cure under 55 ℃ 100 hours, makes the Momordica grosvenori water content less than 15%.

Claims (2)

1. the method for drying of a Momordica grosvenori is characterized in that: comprise the steps:

(1) really age, epidermis are yellowish green fresh Lo Han Guo fruit to choose 80-90 days;

(2) clean, dry;

(3) complete: above-mentioned Lo Han Guo fruit is placed in the roaster, and temperature rises to 100 ℃ from room temperature, completes, then

(4) under 55 ℃ cryogenic conditions, cure to water content be below 15%.

2. the method for drying according to claim 1 is characterized in that: the described low temperature time of curing is: especially big fruit 120h, big fruit 100 hours, middle fruit 80 hours, fruitlet 60 hours.