CN106720223A - The drying means of Momordica grosvenori - Google Patents
The drying means of Momordica grosvenori Download PDFInfo
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- CN106720223A CN106720223A CN201710192545.0A CN201710192545A CN106720223A CN 106720223 A CN106720223 A CN 106720223A CN 201710192545 A CN201710192545 A CN 201710192545A CN 106720223 A CN106720223 A CN 106720223A
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- momordica grosvenori
- cucumber
- drying means
- old leaf
- taste
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of drying means of Momordica grosvenori, comprise the following steps：1) after cucumber old leaf is dried, crush；2) last layer cucumber old leaf powder is uniformly spread on Momordica grosvenori fresh fruit surface；3) by step 2) Momordica grosvenori feeding micro-wave oven in toasted, power be 1000~2000W, baking temperature be 40~50 DEG C, baking time be 40~120min.Attractive in appearance the invention can ensure that Momordica grosvenori dry fruit profile is complete, color and luster is attractive in appearance faint yellow, while greatly reducing the loss of effective component and nutritional ingredient.Brew when drinking, taste and sweet mouthfeel, there is no taste of traditional Chinese medicine and return bitter taste.
Description
Technical field
The invention belongs to food and field of pharmaceutical technology, and in particular to a kind of drying means of Momordica grosvenori.
Background technology
Momordica grosvenori (Siraitia grosvenorii), the fruit of the perennial liana of Curcurbitaceae, alias LAHANGUO, vacation
Balsam pear, Semen Momordicae, invaluable, arhat table, naked tortoise bar, are described as " angle is really " by people, and its leaf is heart-shaped, dioecism, summer
Bloom, seed in autumn.It is main to originate in Guangxi Zhuang Autonomous Region Guilin City Yongfu county Longjiang township, dragon victory and hundred Shou Deng towns, Yongfu county
He Longsheng counties are that township's plantation history of Momordica grosvenori is longer, and wherein plantation Momordica grosvenori in Yongfu has had more than 300 years history, Long Sheng
County's plantation Momordica grosvenori has had more than 200 years history, and Chinese 90 percent Momordica grosvenori originates in Yongfu county He Longsheng counties, and Momordica grosvenori is
The rare local and special products in Guilin, are also one of medicine-food two-purpose material of national first batch of approval, and its primary efficacy is can be relieving cough and reducing sputum.Really
Real nutritive value is very high, containing abundant vitamin C (containing 400 milligrams~500 milligrams in every 100 grams of fresh fruits) and glucoside, fructose,
Glucose, protein, lipid etc..It is not easy to maintain because Momordica grosvenori fresh fruit easily rots therefore general with by arhat dried fruit
Fruit shape formula enters market.The processing method of Momordica grosvenori dry fruit is dried 8~10 days at Momordica grosvenori fresh fruit is placed in into 55~70 DEG C, high
Temperature drying causes Momordica grosvenori dry fruit color and luster to be dark yellow even iron cyan, and with strong taste of traditional Chinese medicine.And high-temperature baking is led
The serious loss of Momordica grosvenori nutritional ingredient is caused, to be usually 300~400mg/100g fresh for Vitamin C content such as in Momordica grosvenori fresh fruit
Really, Vitamin C content is only 20mg/100g dry fruits after high-temperature baking.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of drying means of Momordica grosvenori, and the method can keep Momordica grosvenori
Original color and luster, shape, at utmost retain the vitamin C in Momordica grosvenori.
The technical scheme that the present invention is provided is a kind of drying means of Momordica grosvenori, it is characterised in that：Comprise the following steps：
1) after cucumber old leaf is dried, crush；
2) last layer cucumber old leaf powder is uniformly spread on Momordica grosvenori fresh fruit surface；
3) by step 2) Momordica grosvenori feeding micro-wave oven in toasted, power be 1000~2000W, baking temperature is 40
~50 DEG C, baking time is 40~120min.
Using microwave drying, very easily there is Momordica grosvenori rupture or skin and flesh is separated, because osmotic flow is microwave
After the major way of water translocation in drying process, Free water and sorption water vapour pressure are more than the bonding strength of cell membrane, carefully
Cell wall ruptures to form osmotic flow, and its formation causes rate of drying to further speed up, while destroying the pit structure of cell membrane, releases
Growth stress is put, has caused Momordica grosvenori to rupture and skin and flesh separation.
And cucumber is all cucurbitaceous plant as Momordica grosvenori, the old leaf property of cucumber is identical with Momordica grosvenori old leaf property,
Cell wall thickness and siliceousization, siliceous cell are distributed in epidermis, palisade tissue, spongy tissue, mesophyll cell and its connected table
Chrotoplast siliceousization together, cellular content has been disappeared in old leaf, and lumen is vacated.The present invention uniformly spreads on Momordica grosvenori surface
The dry powder of last layer cucumber old leaf, in microwave drying process, containing a large amount of by the siliceous cell for constituting in old leaf dry powder, these
In penetrating into the pit of Momordica grosvenori cell membrane rich in siliceous cell, interlaced network-like structure is formed, vapor is steaming
Can be taken the lead in during hair into the cell cavity of siliceous cell, play the migration velocity for slowing down vapor, prevent Momordica grosvenori thin
Cell wall is ruptured and skin and flesh is separated.What is more important, siliceous cell is covered with Momordica grosvenori epidermis, just as temperature adjustment one by one
Device, in the cavity that the moisture in Momordica grosvenori cell membrane penetrates into siliceous cell in most fast speed, reduces Momordica grosvenori cell
Temperature, nutriment can at utmost reduce in Momordica grosvenori vitamin C and other are effective because of high temperature degradation in preventing Momordica grosvenori
The loss of composition.
Before Momordica grosvenori fresh fruit spreads old leaf powder, Momordica grosvenori is first carried out into de-enzyme treatment.
It is described de-enzyme be by Momordica grosvenori in 95~100 DEG C of water 5~10min of blanching.Blanching de-enzyme can be passivated arhat pericarp
In the enzyme such as polyphenol oxidase activity, keep the color of Momordica grosvenori.
Cucumber old leaf is crushed to 200~500 mesh.
Microwave power is 1500~2000W.
Compared with prior art, attractive in appearance the invention can ensure that Momordica grosvenori dry fruit profile is complete, color and luster is attractive in appearance yellowish
Color, while greatly reducing the loss of effective component and nutritional ingredient.Brew when drinking, taste and sweet mouthfeel, there is no taste of traditional Chinese medicine and return
Bitter taste.
Specific embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) 100 withered and yellow, micro- yellow Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium with the flower base of a fruit, the blanching in 95 DEG C of water
5min；
2) cucumber old leaf dry, pulverize to 200 mesh；
3) last layer Momordica grosvenori dry powder is uniformly spread on Momordica grosvenori fresh fruit surface, in feeding micro-wave oven, regulation power is
1000W, baking temperature is 40 DEG C, and baking time is 40min, is taken out, and obtains pericarp into the dry fruit finished product of crocus.Analysis is determined
Prove, moisture content is 2.5%, and soluble solid is 33.5%, and total reducing sugar is 18.5%, and vitamin C is 165mg/100g.One by one
It is hand, there is no " ringing fruit ", pulp yellow-white, smell delicate fragrance is not charred phenomenon, soaked to drink, also without taste of traditional Chinese medicine and time hardship
Taste.
Embodiment 2
1) 100 withered and yellow, micro- yellow Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium and the flower base of a fruit, is floated in 100 DEG C of water
Scald 10min；
2) cucumber old leaf dry, pulverize to 500 mesh；
3) last layer Momordica grosvenori dry powder is uniformly spread on Momordica grosvenori fresh fruit surface, in feeding micro-wave oven, regulation power is
2000W, baking temperature is 50 DEG C, and baking time is 120min, is taken out, and obtains pericarp into the dry fruit finished product of crocus.Analysis is surveyed
Fixed to prove, moisture content is 2.0%, and soluble solid is 33.2%, and total reducing sugar is 18.4%, and vitamin C is 170mg/100g.By
It is individual hand, there is no " ring fruit ", pulp yellow-white, smell delicate fragrance is not charred phenomenon, soaked to drink, and also without taste of traditional Chinese medicine and returns
Bitter taste.
Embodiment 3
1) 100 withered and yellow, micro- yellow Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium with the flower base of a fruit, the blanching in 98 DEG C of water
8min；
2) cucumber old leaf dry, pulverize to 400 mesh；
3) last layer Momordica grosvenori dry powder is uniformly spread on Momordica grosvenori fresh fruit surface, in feeding micro-wave oven, regulation power is
1500W, baking temperature is 45 DEG C, and baking time is 80min, is taken out, and obtains pericarp into the dry fruit finished product of crocus.Analysis is determined
Prove, moisture content is 2.2%, and soluble solid is 35.2%, and total reducing sugar is 19.1%, and vitamin C is 189mg/100g.One by one
It is hand, there is no " ringing fruit ", pulp yellow-white, smell delicate fragrance is not charred phenomenon, soaked to drink, also without taste of traditional Chinese medicine and time hardship
Taste.
Embodiment 4
1) 100 withered and yellow, micro- yellow Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium with the flower base of a fruit, the blanching in 95 DEG C of water
10min；
2) cucumber old leaf dry, pulverize to 200 mesh；
3) last layer Momordica grosvenori dry powder is uniformly spread on Momordica grosvenori fresh fruit surface, in feeding micro-wave oven, regulation power is
2000W, baking temperature is 40 DEG C, and baking time is 120min, is taken out, and obtains pericarp into the dry fruit finished product of crocus.Analysis is surveyed
Fixed to prove, moisture content is 2.1%, and soluble solid is 32.8%, and total reducing sugar is 18.9%, and vitamin C is 173mg/100g.By
It is individual hand, there is no " ring fruit ", pulp yellow-white, smell delicate fragrance is not charred phenomenon, soaked to drink, and also without taste of traditional Chinese medicine and returns
Bitter taste.
Claims (5)
1. the drying means of Momordica grosvenori, it is characterised in that：Comprise the following steps：
1) after cucumber old leaf is dried, crush；
2) last layer cucumber old leaf powder is uniformly spread on Momordica grosvenori fresh fruit surface；
3) by step 2) Momordica grosvenori feeding micro-wave oven in toasted, power be 1000~2000W, baking temperature be 40~50
DEG C, baking time is 40~120min.
2. the drying means of Momordica grosvenori according to claim 1, it is characterised in that：Momordica grosvenori fresh fruit spread old leaf powder it
Before, Momordica grosvenori is first carried out into de-enzyme treatment.
3. the drying means of Momordica grosvenori according to claim 2, it is characterised in that：The de-enzyme be by Momordica grosvenori 95~
5~10min of blanching in 100 DEG C of water.
4. the drying means of Momordica grosvenori according to claim 1, it is characterised in that：Cucumber old leaf is crushed to 200~500
Mesh.
5. the drying means of Momordica grosvenori according to claim 1, it is characterised in that：Microwave power is 1500~2000W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192545.0A CN106720223A (en) | 2017-03-28 | 2017-03-28 | The drying means of Momordica grosvenori |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192545.0A CN106720223A (en) | 2017-03-28 | 2017-03-28 | The drying means of Momordica grosvenori |
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| Publication Number | Publication Date |
|---|---|
| CN106720223A true CN106720223A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710192545.0A Pending CN106720223A (en) | 2017-03-28 | 2017-03-28 | The drying means of Momordica grosvenori |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004956A (en) * | 2012-12-14 | 2013-04-03 | 桂林普兰德生物科技有限公司 | Dehydrated momordica grosvenori and processing method thereof |
| CN103141598A (en) * | 2013-03-25 | 2013-06-12 | 郭炎泉 | Bamboo-fragrance gold rice dumpling tea and processing process thereof |
| CN103271139A (en) * | 2013-05-20 | 2013-09-04 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| 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 Siraitia grosvenorii fruit and dry Siraitia grosvenorii fruit prepared with drying method |
| CN105767952A (en) * | 2016-03-10 | 2016-07-20 | 宁波好口味食品有限公司 | Plant leaf wrapped seafood meatball and preparation method thereof |
-
2017
- 2017-03-28 CN CN201710192545.0A patent/CN106720223A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004956A (en) * | 2012-12-14 | 2013-04-03 | 桂林普兰德生物科技有限公司 | Dehydrated momordica grosvenori and processing method thereof |
| CN103141598A (en) * | 2013-03-25 | 2013-06-12 | 郭炎泉 | Bamboo-fragrance gold rice dumpling tea and processing process thereof |
| CN103271139A (en) * | 2013-05-20 | 2013-09-04 | 梁光庆 | Momordica grosvenori drying process and momordica grosvenori drying equipment |
| 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 Siraitia grosvenorii fruit and dry Siraitia grosvenorii fruit prepared with drying method |
| CN105767952A (en) * | 2016-03-10 | 2016-07-20 | 宁波好口味食品有限公司 | Plant leaf wrapped seafood meatball and preparation method thereof |
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Application publication date: 20170531 |