CN106136129A - A kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique - Google Patents
A kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique Download PDFInfo
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- CN106136129A CN106136129A CN201610568363.4A CN201610568363A CN106136129A CN 106136129 A CN106136129 A CN 106136129A CN 201610568363 A CN201610568363 A CN 201610568363A CN 106136129 A CN106136129 A CN 106136129A
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- momordica grosvenori
- temperature
- freezing
- under conditions
- drying process
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 76
- 238000001035 drying Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 11
- 241001409321 Siraitia grosvenorii Species 0.000 title claims abstract 20
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims description 8
- 210000004883 areola Anatomy 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000004080 punching Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 2
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 230000000249 desinfective effect Effects 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000005855 radiation Effects 0.000 abstract description 2
- 238000000859 sublimation Methods 0.000 abstract description 2
- 230000008022 sublimation Effects 0.000 abstract description 2
- 230000001629 suppression Effects 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 56
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000871264 Cardiospermum halicacabum Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000010159 dioecy Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology field, specifically disclose a kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique.This drying process include choosing fruit, clean, complete, punch, sterilize, the step such as freezing.Compared with prior art, present invention process is simple and easy to control, and sublimation drying is short, and energy consumption is low, and production efficiency is high；By the activity of the enzymes such as polyphenol oxidase in microwave de-enzyming suppression Momordica grosvenori, then use ultraviolet radiation for sterilizing and disinfecting, be effectively delayed the storage period of Momordica grosvenori freeze dried superfines, it is ensured that it uses safety and sanitation；By vacuum freeze-drying technique, it is to avoid because moisture drying causes pericarp to separate with pulp, well maintain shape, color and luster, fragrance, mouthfeel and the nutritional labeling etc. of Momordica grosvenori simultaneously.It is a kind of Momordica grosvenori drying means being worthy of popularization.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Momordica grosvenori drying process, relate to by this simultaneously
The Momordica grosvenori dry product that technique is prepared.
Background technology
Momordica grosvenori, the fruit of the perennial liana of Curcurbitaceae.Another name LAHANGUO, balloonvine heartseed herb, Semen Momordicae, invaluable,
Arhat table, naked tortoise bar, be described as " angle fruit " by people, and its leaf is heart-shaped, dioecism, summer-flowering, seed in autumn.Mainly originate in
Longjiang township, Yongfu county, hazard prevention, dragon victory and hundred Shou Deng towns, He Longsheng county, Yongfu county is that township's plantation history of Momordica grosvenori compares
Long, wherein plantation Momordica grosvenori in Yongfu has had more than 300 year history, and Long Sheng county plantation Momordica grosvenori has had more than 200 year history, in
State 90 percent Momordica grosvenori originates in He Longsheng county, Yongfu county, and Momordica grosvenori is the famous and precious local and special products in Guilin, is also first batch of batch of country
One of accurate medicine-food two-purpose material, its primary efficacy is can be relieving cough and reducing sputum.Fruits nutrition is worth very high, containing abundant vitamin C
(in every 100 grams of fresh fruits, containing 400 milligrams～500 milligrams) and glucoside, fructose, glucose, protein, lipid etc..
The storage phase of new fresh fructus momordicae is shorter, is less than 20 days.Processing method consumption manpower in existing document, the time
Long, and the various technical indicator such as temperature is unstable, easily causes explosion, and has sound fruit, the phenomenon of burnt fruit, hold in baking process
Easily cause waste.
Content of the invention
For the deficiencies in the prior art, the invention provides a kind of Momordica grosvenori drying process, provide by this work simultaneously
The Momordica grosvenori dry product that skill is prepared.
Concrete, Momordica grosvenori drying process of the present invention, comprise the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 60～100Kw, temperature be 40
Complete under conditions of～60 DEG C 5～10min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 2～5mm of aperture, the degree of depth are 8～15mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 10～30min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, when being down to temperature for-30～-20 DEG C
Precooling 3～5h；It is 1～2h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature for-35～-30 DEG C, vacuum be 30～50Pa under conditions of two
Secondary freezing 3～5h；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 25～35 DEG C, vacuum be 30～50Pa, cold
Trap temperature is deep-freezing 5～10h under conditions of-50～-35 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
Further illustrating as the present invention, in described step (3), a diameter of 3～4mm of aperture, the degree of depth be 10～
12mm。
Further illustrating as the present invention, in described step (5), precooling under conditions of temperature is for-26～-24 DEG C
4h。
Further illustrating as the present invention, in described step (6), temperature be-34～-32 DEG C, vacuum be 35～
Secondary freezing 4h under conditions of 45Pa.
Further illustrating as the present invention, in described step (7), temperature of heating plate be 28～32 DEG C, vacuum be
35～45Pa, condenser temperature are deep-freezing 7～8h under conditions of-45～-40 DEG C.
Meanwhile, the Momordica grosvenori dry product of the offer of the present invention is prepared by said method.
Compared with prior art, what the present invention reached has the technical effect that
(1) technique is simple and easy to control, and sublimation drying is short, and energy consumption is low, and production efficiency is high；
(2) activity by enzymes such as polyphenol oxidase in microwave de-enzyming suppression Momordica grosvenori, then use ultraviolet radiation for sterilizing and disinfecting, effectively
It is delayed the storage period of Momordica grosvenori freeze dried superfines, it is ensured that it uses safety and sanitation；
(3) vacuum freeze-drying technique is passed through, it is to avoid because moisture drying causes the pericarp to separate with pulp, simultaneously good
Maintain shape, color and luster, fragrance, mouthfeel and the nutritional labeling etc. of Momordica grosvenori.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, the present embodiment be only the present invention is made clearer
Illustrate, rather than limitation of the present invention.It should be pointed out that, for the person of ordinary skill of the art, without departing from this
On the premise of bright design, can also make some deformation and improve, these all fall within protection scope of the present invention.
Embodiment 1
A kind of Momordica grosvenori drying process, comprises the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 80Kw, temperature be 50 DEG C
Under the conditions of complete 8min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 3mm of aperture, the degree of depth are 12mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 20min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, the precooling when being down to temperature for-25 DEG C
4h；It is 1.5h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature be-33 DEG C, vacuum be 40Pa under conditions of the freezing 4h of secondary；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 30 DEG C, vacuum be 40Pa, condenser temperature for-
Deep-freezing 8h under conditions of 40 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
Embodiment 2
A kind of Momordica grosvenori drying process, comprises the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 60Kw, temperature be 60 DEG C
Under the conditions of complete 5min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 4mm of aperture, the degree of depth are 10mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 25min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, the precooling when being down to temperature for-26 DEG C
5h；It is 1h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature be-35 DEG C, vacuum be 35Pa under conditions of the freezing 5h of secondary；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 35 DEG C, vacuum be 35Pa, condenser temperature for-
Deep-freezing 7h under conditions of 40 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
Embodiment 3
A kind of Momordica grosvenori drying process, comprises the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 100Kw, temperature be 40 DEG C
Under the conditions of complete 5min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 5mm of aperture, the degree of depth are 8mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 10min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, the precooling when being down to temperature for-24 DEG C
3h；It is 2h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature be-35 DEG C, vacuum be 45Pa under conditions of the freezing 3h of secondary；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 25 DEG C, vacuum be 45Pa, condenser temperature for-
Deep-freezing 6h under conditions of 45 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
Embodiment 4
A kind of Momordica grosvenori drying process, comprises the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 70Kw, temperature be 50 DEG C
Under the conditions of complete 8min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 4mm of aperture, the degree of depth are 10mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 20min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, the precooling when being down to temperature for-20 DEG C
5h；It is 2h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature be-35 DEG C, vacuum be 30Pa under conditions of the freezing 5h of secondary；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 30 DEG C, vacuum be 40Pa, condenser temperature for-
Deep-freezing 9h under conditions of 40 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
Claims (6)
1. a Momordica grosvenori drying process, it is characterised in that comprise the following steps:
(1) choosing maturation, disease-free, non-rot fresh fructus momordicae, clear water is cleaned；
(2) Momordica grosvenori after cleaning step (1) is placed in microwave de-enzyming machine, in microwave power be 60～100Kw, temperature be 40
Complete under conditions of～60 DEG C 5～10min；
(3) at the top base of fruit of the Momordica grosvenori after step (2) completes, and each at corresponding bottom areola an aperture is made a call to,
A diameter of 2～5mm of aperture, the degree of depth are 8～15mm；
(4) Momordica grosvenori after punching step (3) is placed in ultraviolet ray disinfector sterilization 10～30min；
(5) Momordica grosvenori after sterilizing step (4) is placed in freeze-dryer, cooling, when being down to temperature for-30～-20 DEG C
Precooling 3～5h；It is 1～2h by the time of room temperature near precooling temperature；
(6) by the Momordica grosvenori after step (5) precooling in temperature for-35～-30 DEG C, vacuum be 30～50Pa under conditions of two
Secondary freezing 3～5h；
(7) by Momordica grosvenori after freezing for step (6) secondary in temperature of heating plate be 25～35 DEG C, vacuum be 30～50Pa, cold
Trap temperature is deep-freezing 5～10h under conditions of-50～-35 DEG C；
(8) by the Momordica grosvenori vacuum sealed package after step (7) deep-freezing, to obtain final product.
2. the preparation method of freeze-dried fructus momordicae according to claim 1, it is characterised in that in described step (3), aperture
A diameter of 3～4mm, the degree of depth are 10～12mm.
3. Momordica grosvenori drying process according to claim 1, it is characterised in that in described step (5), is-26 in temperature
Precooling 4h under conditions of～-24 DEG C.
4. Momordica grosvenori drying process according to claim 1, it is characterised in that in described step (6), is-34 in temperature
～-32 DEG C, vacuum freezing 4h of secondary under conditions of be 35～45Pa.
5. Momordica grosvenori drying process according to claim 1, it is characterised in that in described step (7), at temperature of heating plate
Be 28～32 DEG C, vacuum be 35～45Pa, condenser temperature be deep-freezing 7～8h under conditions of-45～-40 DEG C.
6. a Momordica grosvenori dry product, it is characterised in that be prepared by the arbitrary described method of Claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610568363.4A CN106136129A (en) | 2016-07-19 | 2016-07-19 | A kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610568363.4A CN106136129A (en) | 2016-07-19 | 2016-07-19 | A kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique |
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| CN106136129A true CN106136129A (en) | 2016-11-23 |
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ID=58059201
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|---|---|---|---|
| CN201610568363.4A Pending CN106136129A (en) | 2016-07-19 | 2016-07-19 | A kind of Momordica grosvenori drying process and the Momordica grosvenori dry product being prepared by this technique |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125248A (en) * | 2010-11-22 | 2011-07-20 | 桂林莱茵生物科技股份有限公司 | Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| 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 |
| CN104273213A (en) * | 2013-09-06 | 2015-01-14 | 桂林普兰德生物科技有限公司 | Freeze-drying method of sliced fresh momordica grosvenori |
| 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 |
-
2016
- 2016-07-19 CN CN201610568363.4A patent/CN106136129A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125248A (en) * | 2010-11-22 | 2011-07-20 | 桂林莱茵生物科技股份有限公司 | Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| CN104273213A (en) * | 2013-09-06 | 2015-01-14 | 桂林普兰德生物科技有限公司 | Freeze-drying method of sliced fresh 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 |
| 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 |
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