CN103444844A - Microwave vacuum drying method of fresh fructus momordicae slices - Google Patents

Microwave vacuum drying method of fresh fructus momordicae slices Download PDF

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Publication number
CN103444844A
CN103444844A CN2013104022058A CN201310402205A CN103444844A CN 103444844 A CN103444844 A CN 103444844A CN 2013104022058 A CN2013104022058 A CN 2013104022058A CN 201310402205 A CN201310402205 A CN 201310402205A CN 103444844 A CN103444844 A CN 103444844A
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CN
China
Prior art keywords
fructus momordicae
microwave
fresh fructus
momordica grosvenori
drying
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CN2013104022058A
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Chinese (zh)
Inventor
彭军
吕光政
刘樟艳
陈元胜
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PUDOTEK Corp
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PUDOTEK Corp
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Priority to CN2013104022058A priority Critical patent/CN103444844A/en
Publication of CN103444844A publication Critical patent/CN103444844A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a microwave vacuum drying method of fresh fructus momordicae slices, which is characterized by comprising the following steps: slicing selected high-quality mature fresh fructus momordicae while controlling the thickness of the slices at 1-2 cm; killing out the sliced fresh fructus momordicae in a microwave killing-out machine for 3-5 minutes; carrying out quick dehydration on the killed-out fructus momordicae slices in a microwave vacuum drying device, taking out, and naturally cooling; and carrying out vacuum seal packaging to obtain the finished product. By quickly baking the fructus momordicae at low temperature, the method maximally maintains the nutrient contents in the fresh fructus momordicae, and is convenient for the fructus momordicae to be a substitute for tea.

Description

A kind of microwave vacuum drying method of fresh fructus momordicae sheet
Technical field
The present invention relates to the momordica grosvenori tablets baking method, specifically a kind of microwave vacuum drying method of fresh fructus momordicae sheet.
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 (in every 100 gram fresh fruits, containing 400~500 milligrams) 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.Processing method consumption manpower in existing document, the time is long, and the various technical indicators such as temperature are unstable, easily cause explosion in bake process, and has and ring fruit, burnt phenomenon really, easily causes waste.
The roasting mode of the Momordica grosvenori of document record at present has following several usually:
(1) tradition baking: the baking in folk tradition workshop generally is divided into three phases: the first stage is temperature-rise period: at first temperature is heated to 45-50 ℃, and maintains 20-24h; Second stage, continue to be warmed up to 65-70 ℃ by temperature, and maintain 2-3 days; Phase III, for the cooling constant temperature stage, is reduced to 55-60 ℃ by the Momordica grosvenori temperature, and maintains 2 days.Whole process at least needs 5 days; Due to non-uniform temperature in baking oven, all need every day the baking oven reversing of position of upper, middle and lower, and the transposing of the fruit case at edge and center, and will stir one by one, just can make whole fruit be heated evenly; The mode of heating of baking oven is far-infrared baking case, electric baking case, charcoal or firewood baking box.
(2) Chinese patent CN1631273N discloses a kind of processing method of Momordica grosvenori, it is by ripe Lo Han Guo fruit, according to greatly, in, the little movable multi-layer stereoscopic fruit tray frame that is respectively charged into, the fruit tray frame is advanced quirk is arranged, rotary fan, in the barn of double hanging type cycle flue, at burner hearth internal combustion faggot or coal, process quirk and flue are by the air heat of barn, temperature is increased to 66 ℃ ± 6 ℃, opening rotary fan makes the temperature in drying room reach uniformity, the moisture that moving air will toast in material is discharged through the steam vent at barn top, toast 48~55 hours, after cooling, take out.
The mode of heating of tradition baking and the disclosed a kind of Momordica grosvenori baking process of Chinese patent CN1631273N is all the environment that rely on circumference, with the radiation of heat or the mode by hot-air convection, the surface of object is first heated, then by heat, conduct the inside that is delivered to object.It is high that its shortcoming is mainly reflected in temperature, operates waywardly, and the Momordica grosvenori toasted out mostly is pitchy, pulp charing or partially carbonized, and nutritional labeling suffers heavy damage.
(3) Chinese patent CN102125248A discloses a kind of method of microwave drying Momordica grosvenori, and it is that Momordica grosvenori is cleaned, and completes; Respectively at base of fruit place, Momordica grosvenori top, and corresponding areola place, bottom each make a call to an aperture; Momordica grosvenori after punching is put into to microwave dryer, dry 8-10min under 2400-2500MHz or 915MHz, 50-60 ℃ condition; Then take out, be placed in 0-4 ℃ of condition borehole cooling 3-5min and repeat above drying, temperature-fall period 5-6 time, get final product.
(4) Chinese patent CN102224838A discloses a kind of preparation method of freeze-dried fructus momordicae, it is to choose the fresh fructus momordicae that appearance is the bottle green maturation, through completing, clear water is cooling, punching, pre-freeze, freeze after, adopt Vacuum Freezing & Drying Technology to carry out after drying delivering from godown making freeze-dried fructus momordicae.
Patent CN102125248A and patent CN102224838A adopt respectively microwave and freeze drying, it is current comparatively ideal baking method, baking time is short, temperature is low, the Momordica grosvenori nutritional labeling is retained by major part, not enough: inconvenience during use, no matter be microwave or freeze-drying, all use the temperature that vacuumizes to reduce the aqueous vapor evaporation in dry run, but under vacuum condition, Momordica grosvenori only has 2 apertures, the aqueous vapor evaporation rate is greater than the pore exhaust velocity, in the arhat fruit caving, mineralization pressure is poor, due to Momordica grosvenori fruit capsule softness, cause the fruit capsule of Momordica grosvenori can tighten agglomerating, to such an extent as to be difficult to break into two with one's hands when edible, be inconvenient to make tea, also bad control of amount simultaneously.
Above several Momordica grosvenori baking method is all to embody with dry fruit, and the moisture content that the standard of weighing Momordica grosvenori is dry fruit is not considered Momordica grosvenori as the nutritive value of alternative tea and the aspect such as simple operation while using.
Summary of the invention
The present invention is directed to the deficiency of existing baking Momordica grosvenori technology, and a kind of microwave vacuum drying method of fresh fructus momordicae sheet is disclosed, this method, at low temperature, quick baking Momordica grosvenori, keeps the nutritional labeling of fresh fructus momordicae to greatest extent, facilitates the alternative tea of Momordica grosvenori to use simultaneously.
The technical scheme that realizes the object of the invention is:
The microwave vacuum drying method of fresh fructus momordicae sheet of the present invention is that ripe fresh fructus momordicae sheet is placed in to intelligent microwave vacuum dryer fast dewatering.Its concrete drying means is containing having the following steps:
(1) choosing fruit:
To select the fresh fructus momordicae of high-quality maturation, remove sick fruit, bitter pill and broken fruit, the Momordica grosvenori of high-quality is that green slightly is with a yellow, and the fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking;
(2) section
By the section of the fresh fructus momordicae chosen, slice thickness is controlled at 1-2cm, and section should not be crossed thin or blocked up, crosses in thin dry run frangiblely, is difficult to keep the integrality of momordica grosvenori tablets, blocked uply can be difficult for evaporation by moisture, affects dewatering time;
(3) complete
By the fresh fructus momordicae after section, put into the microwave de-enzyming machine 3-5min that completes, adjust the power of microwave during microwave de-enzyming according to the weight of momordica grosvenori tablets, make momordica grosvenori tablets reach the optimum state that completes;
(4) dehydration, cooling
By the momordica grosvenori tablets completed, be placed in micro-wave vacuum equipment and carry out fast dewatering, baking temperature is 40-45 ℃, the time is 90-120min, takes out nature cooling;
(5) packing
The momordica grosvenori tablets vacuum sealed package that step (4) is made, get product.
The microwave power of described microwave de-enzyming machine is 100kw.
Described micro-wave vacuum equipment is prior art.
The present invention compared with prior art, has following advantage:
1, appearance luster is good, mouthfeel is good: this method, by cutting into slices, completing and utilize microwave vacuum, realizes the low temperature fast dewatering, makes the momordica grosvenori tablets outward appearance and the fresh fructus momordicae solid colour that toast out, and pulp is snow-white, without the not mature flavor of fresh fruit.
2, nutritional labeling retains complete: the momordica grosvenori tablets of this method baking is compared with traditional Momordica grosvenori, and sweet glycosides and total reducing sugar are all higher than traditional Momordica grosvenori.
3, baking time is short, simple to operate, and production efficiency is high: this method, by slicing treatment, is utilized the microwave dehydration mode, and under vacuum negative pressure condition, the moisture evaporation rate improves greatly.
4, product is easy to use, and this method is by section, and packing, can make tea and drink according to the quantity of water yield interpolation fresh fructus momordicae sheet in use separately, avoided whole fruit all to add too sweet, and after part adds bad component and component, residue is preserved difficult defect.
The specific embodiment
Below by embodiment, the invention will be further elaborated.
Embodiment 1
Choose 50 kilograms of the fresh fructus momordicaes of high-quality maturation, the Momordica grosvenori of high-quality is that green slightly is with a yellow, and the fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking, and by the fresh fructus momordicae section of choosing, slice thickness is controlled at 1-2cm.Then the fresh fructus momordicae sheet after section being put into to power is that 100kw microwave de-enzyming machine completes after 3min, puts into the microwave Special baking tray, then sends in the intelligent microwave vacuum drying chamber, the drying box temperature is controlled at 40-45 ℃, the time of curing is 90min, and taking-up lets cool, the vacuum bag vacuum packaging of packing into.
Embodiment 2
Choose 75 kilograms of the fresh fructus momordicaes of high-quality maturation, the Momordica grosvenori of high-quality is that green slightly is with a yellow, and the fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking, and by the fresh fructus momordicae section of choosing, slice thickness is controlled at 1-2cm.It is that 100kw microwave de-enzyming machine completes after 5min that fresh fructus momordicae sheet after section is put into to power, puts into the microwave Special baking tray, then sends in the intelligent microwave vacuum drying chamber, the drying box temperature is controlled at 40-45 ℃, the time of curing is 120min, and taking-up lets cool, the vacuum bag vacuum packaging of packing into.
Application Example:
Advantage for explanation this method, the applicant will pick up from the fresh fructus momordicae in same field, Dao Ping village, Xi Ling township, Gong Cheng county, Guilin City equally, by 2010 editions pharmacopeia regulations, with high effective liquid chromatography for measuring sample Momordica grosvenori fruit, sweet glycosides V is 1.56%, and recording the Momordica grosvenori Vit C contents by titration is 0.53%.Sample is divided into to 3 groups, compares with regard to the conventional baking method of Momordica grosvenori, microwave punching, microwave section respectively, every group of fresh fruit weight is identical, and experimental result is as follows:
1, Momordica grosvenori is cleaned, dried, be positioned over baking oven, temperature is controlled at 60 ℃, toasts 175 hours.Dry fruit becomes sepia, and pulp is yellowish-brown, and recording moisture is 4.31%, and momordica glycoside V is 4.26%, and Vit C contents is 0.028%.
2, Momordica grosvenori is cleaned, dried, punching, be positioned in the intelligent microwave vacuum drying chamber, and the drying box temperature is controlled at 40-45 ℃, toasts 2 hours.Dry fruit becomes yellow green, and pulp is white, and recording moisture is 6.25%, and momordica glycoside V is 5.96%, and Vit C contents is 0.69%.
3, Momordica grosvenori is cleaned, dried, section, be positioned in the intelligent microwave vacuum drying chamber, and the drying box temperature is controlled at 40-45 ℃, toasts 1.5 hours.Dry fruit becomes yellow green, and pulp is white, and recording moisture is 4.22%, and momordica glycoside V is 6.13%, and Vit C contents is 0.76%.
Experimental data is as following table:
? Conventional baking 1 Microwave punching 2 Microwave section 3
Appearance luster Sepia Yellow green Yellow green
Pulp colour Yellowish-brown White White
Baking time 175 hours 2 hours 1.5 hour
Dry fruit moisture 4.31% 6.25% 4.22%
Sweet glycosides V content 4.26% 5.96% 6.13%
Vit C contents 0.028% 0.69% 0.76%

Claims (4)

1. the microwave vacuum drying method of a fresh fructus momordicae sheet, it is characterized in that: it is that ripe fresh fructus momordicae sheet is placed in to intelligent microwave vacuum dryer fast dewatering, its concrete drying means is containing having the following steps:
(1) choosing fruit: the fresh fructus momordicae of selecting the high-quality maturation;
(2) section: by the fresh fructus momordicae section of choosing, slice thickness is controlled at 1-2cm;
(3) complete: the fresh fructus momordicae after cutting into slices, put into the microwave de-enzyming machine 3-5min that completes;
(4) dehydration, cooling: by the momordica grosvenori tablets completed, be placed in micro-wave vacuum equipment and carry out fast dewatering, take out nature cooling;
(5) packing: the momordica grosvenori tablets vacuum sealed package that step (4) is made gets product.
2. method for microwave drying according to claim 1, it is characterized in that: the microwave power of the described microwave de-enzyming machine of step (3) is 100kw.
3. microwave vacuum drying method according to claim 1, it is characterized in that: the baking temperature of the described micro-wave vacuum equipment of step (4) is 40-45 ℃, and the time is 90-120min.
4. the fresh fructus momordicae sheet prepared with the described microwave vacuum drying method of one of claim 1-3.
CN2013104022058A 2013-09-06 2013-09-06 Microwave vacuum drying method of fresh fructus momordicae slices Pending CN103444844A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105532847A (en) * 2016-01-21 2016-05-04 郑州轻工业学院 Microwave vacuum freeze drying method for hawthorns

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CN105146382A (en) * 2015-08-10 2015-12-16 雷干虎 Preparation method of peeled siraitia grosvenorii
CN105230767A (en) * 2015-08-31 2016-01-13 张帆 Making process of green day lilies
CN105494605A (en) * 2015-12-02 2016-04-20 仲恺农业工程学院 Drying method and application of Siraitia grosvenorii fruit and dry Siraitia grosvenorii fruit prepared with drying method
CN108850351A (en) * 2018-07-12 2018-11-23 桂林鲜源农业有限公司 Flower of Fructus Momordicae teabag drink

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CN101878807A (en) * 2010-06-22 2010-11-10 戴永峰 Method for processing thunberg fritillary bulb
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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Application publication date: 20131218