CN104509808A - Preparation method of dried siraitia grosvenorii - Google Patents
Preparation method of dried siraitia grosvenorii Download PDFInfo
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- CN104509808A CN104509808A CN201410807909.8A CN201410807909A CN104509808A CN 104509808 A CN104509808 A CN 104509808A CN 201410807909 A CN201410807909 A CN 201410807909A CN 104509808 A CN104509808 A CN 104509808A
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- momordica grosvenori
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- Food Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of dried siraitia grosvenorii. The preparation method comprises the following steps: S1, raw material selection: selecting fresh and ripe siraitia grosvenorii; S2, cleaning and peeling: removing the exocarp on the surface layer of siraitia grosvenorii, and cleaning up; S3, secondary selection: removing the mildew and immature siraitia grosvenorii; S4, steaming: soaking the siraitia grosvenorii after secondary selection with ginger juice, placing the soaked siraitia grosvenorii in a container to be steamed; S5, curing: transferring the steamed siraitia grosvenorii to a curing chamber to be further naturally cured; S6, drying: utilizing a hot air drying method to dry the cured siraitia grosvenorii; S7, heating at high temperature: heating the dried siraitia grosvenorii at the temperature of 120 DEG C for 3-6 hours. The preparation method disclosed by the invention can effectively remove hazardous substances influencing the quality of siraitia grosvenorii, retains the natural flavor of siraitia grosvenorii, and enhances the curative effect of siraitia grosvenorii; the product prepared by the method is convenient to store, bright, clean and smooth in the surface, high in content of effective ingredients, and excellent in quality.
Description
[technical field]
The present invention relates to the processing method of Momordica grosvenori, especially a kind of preparation method of dried fructus momordicae.
[background technology]
Momordica grosvenori, the perennial liana of Curcurbitaceae, taste is sweet cool in nature, it is one of medicine-food two-purpose material of the first batch of approval of country, containing abundant vitamin C (containing 400 milligrams ~ 500 milligrams in every 100 grams of fresh fruits) and glucosides, fructose, glucose, protein, lipid etc., nutritive value is very high, have clearing away summerheat, the effect such as preventing phlegm from forming and stopping coughing, cool blood relax bone, clearing lung-heat ease constipation and promote the production of body fluid to quench thirst, there is significant curative effect to the disease such as bronchitis, hypertension, also play the effect preventing and treating coronary heart disease, vascular sclerosis, obesity.
The pericarp of Momordica grosvenori is made up of exocarp, mesocarp and endocarp, and usually have fine hair at exodermis, easily shelter evil people and countenance evil practices, grow parasite, microorganism etc., therefore, the fine hair of Momordica grosvenori is pernicious.
Fresh fructus momordicae taste is fresh and sweet, but tastes and can produce stronger numb tongue excitement, and mouthfeel is very poor, and fresh fructus momordicae is difficult to store and transport, so in the edible of Momordica grosvenori and medicinal history, most fresh fructus momordicae is made dried fructus momordicae product to consume.
In the existing dry processing method of Momordica grosvenori, to be " a kind of Momordica grosvenori dry product and preparation method thereof " of 200610021160.X be application number is pulled an oar by fresh fruit, and the slurries obtained are applied in and roasting plant carries out baking obtain dry product; Application number be 200510020314.9 " fresh mangosteen powder and preparation method thereof " be obtain product by pulverizing processing after fresh fructus momordicae freeze drying.All there is such defect in these two kinds of methods: one is pericarp, seed, pulp are together pulverized rear eating, and can the fat oil of the impurity such as microorganism, parasite of exodermis attachment and seed be brought in product, affect the quality of product; Two is dry under low-temperature condition, and in Momordica grosvenori, the activity of the enzyme of hydrolyzable methods of glycosides is better retained, and the methods of glycosides of Momordica grosvenori is decomposed, and active ingredient reduces, and affects product drug effect.
[summary of the invention]
The problem that product quality in prior art is low in order to overcome, active ingredient reduces after long-term storage, the invention provides a kind of preparation method of dried fructus momordicae, and make the product obtained be convenient to storage, smooth and bright surface, active constituent content is high, good drug efficacy.
The preparation method of dried fructus momordicae of the present invention comprises the following steps: S1, picking of raw material: choose with the kind of calliper that precision is 0.1 centimetre the fresh mature Momordica grosvenori that short diameter is 55-60 millimeter; S2, purification peeling: polished in Momordica grosvenori top layer, removing exocarp, and clean up; S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling; S4, to steam: after the Momordica grosvenori ginger juice obtained by recleaning runs through, be positioned in container and steam; S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 5-10 days; S6, drying: with air drying methods, drying process is carried out to the Momordica grosvenori after slaking, duration 3 days; S7, high-temperature heating: at the temperature of 120 DEG C, heat 3-6 hour.
In described purification peeling step, exocarp clearance is 70%-100%; Preferably, clearance is 85%-100%; More preferably, clearance is 99.5%-100%.
Describedly steam in step, the concentration of ginger juice is 10%, and steaming temperature is 100 DEG C, and steaming duration is 30 minutes.
In described maturation stage, preferably, natural slaking duration is 7 days.
In described drying steps, hot blast temperature is 50-80 DEG C; Preferably, hot blast temperature is 60 DEG C.
In described elevated temperature heating stage, preferably, heating duration is 6 hours.
The invention has the beneficial effects as follows:
(1) through purifying the step of peeling and recleaning, effectively can remove the harmful substance such as pathogenic bacteria, parasite, pesticide residue, dirt on Momordica grosvenori top layer, reject the dogberry such as fruit, dead rattan fruit that goes mouldy, material quality is ensured.
(2) through steaming step, make Momordica grosvenori more pure, strengthen the drug effect of Momordica grosvenori preventing phlegm from forming and stopping coughing, clearing lung-heat ease constipation, and with the ginger juice of pungent temperature as auxiliary material, the cold of Momordica grosvenori can be reduced, make the product obtained also be applicable to the cold and cool crowd of physique.
(3) through maturation stage, be beneficial to the natural evaporation of Momordica grosvenori moisture and the conversion of inner sugar, increase the sweet taste of Momordica grosvenori.
(4) adopt air drying methods to carry out drying process to Momordica grosvenori, make product natural-dehydration, be easy to storage, and remain the natural flavour mountaineous of Momordica grosvenori.
(5) through elevated temperature heating stage, the enzyme deactivation of hydrolyzable methods of glycosides in Momordica grosvenori can be made, thus ensure that active ingredient triterpene glucoside V is not decomposed, at utmost retain the curative effect of Momordica grosvenori.
[detailed description of the invention]
Below in conjunction with specific embodiment, the invention will be further described, but not as restriction of the present invention.
Embodiment 1
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre; Because Momordica grosvenori is mostly in ellipsoid shape, therefore have long diameter and short diameter point.
S2, purification peeling: polished in Momordica grosvenori top layer, remove 70% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 5 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 50 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 2
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, remove 85% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 5 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 50 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 3
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, remove 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 5 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 50 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 4
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 10 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 50 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 5
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 7 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 50 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 6
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 7 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 80 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 7
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 7 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 60 DEG C, duration 3 days;
S7, high-temperature heating: heat 3 hours at the temperature of 120 DEG C.
Embodiment 8
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 7 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 60 DEG C, duration 3 days;
S7, high-temperature heating: heat 6 hours at the temperature of 120 DEG C.
Embodiment 9
A preparation method for dried fructus momordicae, comprises the following steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55 or 60 millimeters with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing 70% or 85% or 100% exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: the Momordica grosvenori concentration that recleaning is obtained be 10% ginger juice run through after, be positioned over and airtightly in container steam 30 minutes, temperature is 100 DEG C;
S5, slaking: the Momordica grosvenori steamed is moved on between slaking, tiling, allows its further natural slaking, and duration is 7 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, baking temperature is 60 DEG C, duration 3 days;
S7, high-temperature heating: heat 5 hours at the temperature of 120 DEG C.
Dried fructus momordicae quality versus on table 1 various embodiments of the present invention products and marketing
As can be seen from contrast in table, the dried fructus momordicae quality that the present invention obtains is far superior to common dried fructus momordicae.
Claims (7)
1. a preparation method for dried fructus momordicae, is characterized in that, comprises the steps:
S1, picking of raw material: choose the fresh mature Momordica grosvenori that short diameter is 55-60 millimeter with the kind of calliper that precision is 0.1 centimetre;
S2, purification peeling: polished in Momordica grosvenori top layer, removing exocarp, and clean up;
S3, recleaning: obviously could find out that go mouldy, immature Momordica grosvenori is rejected by after purification peeling;
S4, to steam: after the Momordica grosvenori ginger juice obtained by recleaning runs through, be positioned over airtight in container steaming;
S5, slaking: move on between slaking by the Momordica grosvenori steamed, allow its further natural slaking, and duration is 5-10 days;
S6, drying: adopt air drying methods to carry out drying process to the Momordica grosvenori after slaking, duration 3 days;
S7, high-temperature heating: at the temperature of 120 DEG C, heat 3-6 hour.
2. the preparation method of dried fructus momordicae as claimed in claim 1, it is characterized in that: in described purification peeling step, exocarp clearance is 70%-100%.
3. the preparation method of dried fructus momordicae as claimed in claim 1, is characterized in that: described in steam in step, the concentration of ginger juice is 10%, and steaming temperature is 100 DEG C, and steaming duration is 30 minutes.
4. the preparation method of dried fructus momordicae as claimed in claim 1, it is characterized in that: in described maturation stage, natural slaking duration is 7 days.
5. the preparation method of dried fructus momordicae as claimed in claim 1, it is characterized in that: in described drying steps, hot blast temperature is 50-80 DEG C.
6. the preparation method of the dried fructus momordicae as described in claim 1 or 5, is characterized in that: in described drying steps, and hot blast temperature is 60 DEG C.
7. the preparation method of dried fructus momordicae as claimed in claim 1, is characterized in that: in described elevated temperature heating stage, and heating duration is 6 hours.
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| CN201410807909.8A CN104509808B (en) | 2014-12-22 | 2014-12-22 | A kind of dried fructus momordicae preparation method |
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| CN201410807909.8A CN104509808B (en) | 2014-12-22 | 2014-12-22 | A kind of dried fructus momordicae preparation method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011234652A (en) * | 2010-05-07 | 2011-11-24 | Choko Co Ltd | Method of producing powder sweetener containing momordica grosvenori extract powder and reduced hard digestive dextrin, and momordica grosvenori extract powder |
| CN102763844A (en) * | 2012-07-24 | 2012-11-07 | 杨娟 | Peeled Momordica grosvenori and making method thereof |
| CN103478801A (en) * | 2013-08-27 | 2014-01-01 | 杨昌标 | Preparation method of Momordica grosvenori ginger juice drink |
| CN103704843A (en) * | 2013-12-10 | 2014-04-09 | 广西大学 | Preparation method of Corsvenor Momordica Fruit strip drink |
| CN104026580A (en) * | 2014-06-24 | 2014-09-10 | 广西马山县姑娘江农产品加工厂 | Preparation method of momordica grosvenori nutlet slices |
-
2014
- 2014-12-22 CN CN201410807909.8A patent/CN104509808B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011234652A (en) * | 2010-05-07 | 2011-11-24 | Choko Co Ltd | Method of producing powder sweetener containing momordica grosvenori extract powder and reduced hard digestive dextrin, and momordica grosvenori extract powder |
| CN102763844A (en) * | 2012-07-24 | 2012-11-07 | 杨娟 | Peeled Momordica grosvenori and making method thereof |
| CN103478801A (en) * | 2013-08-27 | 2014-01-01 | 杨昌标 | Preparation method of Momordica grosvenori ginger juice drink |
| CN103704843A (en) * | 2013-12-10 | 2014-04-09 | 广西大学 | Preparation method of Corsvenor Momordica Fruit strip drink |
| CN104026580A (en) * | 2014-06-24 | 2014-09-10 | 广西马山县姑娘江农产品加工厂 | Preparation method of momordica grosvenori nutlet slices |
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