CN106923264A - Improve the drying means of Momordica grosvenori presentation quality - Google Patents
Improve the drying means of Momordica grosvenori presentation quality Download PDFInfo
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- CN106923264A CN106923264A CN201710192956.XA CN201710192956A CN106923264A CN 106923264 A CN106923264 A CN 106923264A CN 201710192956 A CN201710192956 A CN 201710192956A CN 106923264 A CN106923264 A CN 106923264A
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- Prior art keywords
- momordica grosvenori
- drying means
- presentation quality
- watermelon
- old leaf
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 65
- 238000001035 drying Methods 0.000 title claims abstract description 16
- 241001409321 Siraitia grosvenorii Species 0.000 title 1
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 64
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 17
- 241000219109 Citrullus Species 0.000 claims abstract description 15
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000003814 drug Substances 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000021271 drinking Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 9
- 229930003268 Vitamin C Natural products 0.000 description 9
- 235000019154 vitamin C Nutrition 0.000 description 9
- 239000011718 vitamin C Substances 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 8
- 235000004237 Crocus Nutrition 0.000 description 4
- 241000596148 Crocus Species 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 241000270708 Testudinidae Species 0.000 description 1
- 206010053615 Thermal burn Diseases 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
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000010159 dioecy Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food 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
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000473 mesophyll cell Anatomy 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000149 penetrating effect 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
- 238000000926 separation method Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of drying means for improving Momordica grosvenori presentation quality, comprise the following steps：1) after watermelon old leaf is dried, crush；2) last layer watermelon 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 side of raising Momordica grosvenori presentation quality
Method.
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 for improving Momordica grosvenori presentation quality, and the method can
To keep the original color and luster of Momordica grosvenori, 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 for improving Momordica grosvenori presentation quality, it is characterised in that：Bag
Include following steps：
1) after watermelon old leaf is dried, crush；
2) last layer watermelon 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 watermelon is all cucurbitaceous plant as Momordica grosvenori, the old leaf property of watermelon 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 watermelon 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 epidermis 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.
Watermelon 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) watermelon 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) watermelon 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) watermelon 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) watermelon 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 presentation quality is improved, it is characterised in that：Comprise the following steps：
1) after watermelon old leaf is dried, crush；
2) last layer watermelon 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. it is according to claim 1 improve Momordica grosvenori presentation quality drying means, it is characterised in that：Momordica grosvenori fresh fruit spreads
Before old leaf powder, Momordica grosvenori is first carried out into de-enzyme treatment.
3. it is according to claim 2 improve Momordica grosvenori presentation quality drying means, it is characterised in that：It is described de-enzyme be by
Momordica grosvenori 5~10min of blanching in 95~100 DEG C of water.
4. it is according to claim 1 improve Momordica grosvenori presentation quality drying means, it is characterised in that：By watermelon old leaf powder
It is broken to 200~500 mesh.
5. it is according to claim 1 improve Momordica grosvenori presentation quality drying means, it is characterised in that：Microwave power is
1500~2000W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192956.XA CN106923264A (en) | 2017-03-28 | 2017-03-28 | Improve the drying means of Momordica grosvenori presentation quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192956.XA CN106923264A (en) | 2017-03-28 | 2017-03-28 | Improve the drying means of Momordica grosvenori presentation quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923264A true CN106923264A (en) | 2017-07-07 |
Family
ID=59424926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710192956.XA Pending CN106923264A (en) | 2017-03-28 | 2017-03-28 | Improve the drying means of Momordica grosvenori presentation quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923264A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102763846A (en) * | 2012-08-09 | 2012-11-07 | 桂林谱瑞生物科技发展有限公司 | Process for drying fresh momordica grosvenori |
| 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 |
| CN105724558A (en) * | 2016-02-05 | 2016-07-06 | 桂林亦元生现代生物技术有限公司 | Primary color siraitia grosvenorii dry fruits and preparing method thereof |
| 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 CN201710192956.XA patent/CN106923264A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102763846A (en) * | 2012-08-09 | 2012-11-07 | 桂林谱瑞生物科技发展有限公司 | Process for drying fresh momordica grosvenori |
| 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 |
| CN105724558A (en) * | 2016-02-05 | 2016-07-06 | 桂林亦元生现代生物技术有限公司 | Primary color siraitia grosvenorii dry fruits and preparing method thereof |
| 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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