CN106942725A - The method for improving the taste of Momordica grosvenori dry fruit - Google Patents
The method for improving the taste of Momordica grosvenori dry fruit Download PDFInfo
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- CN106942725A CN106942725A CN201710192531.9A CN201710192531A CN106942725A CN 106942725 A CN106942725 A CN 106942725A CN 201710192531 A CN201710192531 A CN 201710192531A CN 106942725 A CN106942725 A CN 106942725A
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- momordica grosvenori
- fruit
- taste
- dry fruit
- old leaf
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 63
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 12
- 241001409321 Siraitia grosvenorii Species 0.000 title claims 2
- 235000019640 taste Nutrition 0.000 title abstract description 15
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 62
- 244000302544 Luffa aegyptiaca Species 0.000 claims abstract description 17
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 17
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 239000003814 drug Substances 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000021271 drinking Nutrition 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 8
- 229930003268 Vitamin C Natural products 0.000 description 8
- 210000004027 cell Anatomy 0.000 description 8
- 235000019154 vitamin C Nutrition 0.000 description 8
- 239000011718 vitamin C Substances 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
- 238000001035 drying Methods 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
- 238000000926 separation method Methods 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
- 210000002615 epidermis Anatomy 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
- 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
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method for improving quality of dry fruit of Momordica grosvenori, comprise the following steps：1) after sponge gourd old leaf is dried, crush；2) last layer sponge gourd 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, without 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 method of raising quality of dry fruit of Momordica grosvenori.
Background technology
Momordica grosvenori (Siraitia grosvenorii), the fruit of the perennial liana of sponge gourd section, 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 that country ratifies in the first batch, 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 that Momordica grosvenori fresh fruit is placed at 55~70 DEG C to dry 8~10 days, high
Temperature, which is dried, 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
It is usually 300~400mg/100g fresh to cause Vitamin C content in the serious loss of Momordica grosvenori nutritional ingredient, such as 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 method for improving quality of dry fruit of Momordica grosvenori, made from this method
Momordica grosvenori dry fruit brews taste and sweet mouthfeel when drinking, without taste of traditional Chinese medicine and time bitter taste.
The technical scheme that the present invention is provided is a kind of method for improving quality of dry fruit of Momordica grosvenori, it is characterised in that：Including with
Lower step：
1) after sponge gourd old leaf is dried, crush；
2) last layer sponge gourd 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 separation, because osmotic flow is microwave
The major way of water translocation in drying process, Free water and sorption water vapour pressure are more than after 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 has been put, has caused Momordica grosvenori to rupture and skin and flesh separation.
And sponge gourd is all sponge gourd section plant as Momordica grosvenori, the old leaf property of sponge gourd 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
Cellular content has been disappeared in chrotoplast siliceousization together, old leaf, and lumen is vacated.The present invention is uniformly spread on Momordica grosvenori surface
The dry powder of last layer sponge gourd old leaf, in microwave drying process, containing a large amount of by the siliceous cell constituted in old leaf dry powder, these
In the pit that Momordica grosvenori cell membrane is penetrated into rich in siliceous cell, interlaced network-like structure is formed, vapor is steaming
It can be taken the lead in during hair into the cell cavity of siliceous cell, play the migration velocity for slowing down vapor, prevent that Momordica grosvenori is thin
Cell wall ruptures and skin and flesh separation.What is more important, siliceous cell is covered with Momordica grosvenori epidermis, just as temperature adjustment one by one
Moisture in device, Momordica grosvenori cell membrane is penetrated into the cavity of siliceous cell in most fast speed, reduces Momordica grosvenori cell
Temperature, prevent that nutriment is because of high temperature degradation in Momordica grosvenori, can at utmost reduce in Momordica grosvenori vitamin C and other are effective
The loss of composition.
Momordica grosvenori fresh fruit is spread before old leaf powder, and Momordica grosvenori first is carried out into fixing processing.
It is described fixing be by Momordica grosvenori in 95~100 DEG C of water 5~10min of blanching.Blanching fixing can be passivated arhat pericarp
In the enzyme such as polyphenol oxidase activity, keep the color of Momordica grosvenori.
Sponge gourd 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, without taste of traditional Chinese medicine and return
Bitter taste.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) withered and yellow micro- yellow 100, the Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium and the flower base of a fruit, the blanching in 95 DEG C of water
5min；
2) sponge gourd old leaf dry, pulverize to 200 mesh；
3) uniformly spread on Momordica grosvenori fresh fruit surface in last layer Momordica grosvenori dry powder, feeding micro-wave oven, regulation power is
1000W, baking temperature is 40 DEG C, and baking time is 40min, takes out, 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, without taste of traditional Chinese medicine and time hardship yet
Taste.
Embodiment 2
1) withered and yellow micro- yellow 100, the 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) sponge gourd old leaf dry, pulverize to 500 mesh；
3) uniformly spread on Momordica grosvenori fresh fruit surface in last layer Momordica grosvenori dry powder, feeding micro-wave oven, regulation power is
2000W, baking temperature is 50 DEG C, and baking time is 120min, takes out, 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, without taste of traditional Chinese medicine and return yet
Bitter taste.
Embodiment 3
1) withered and yellow micro- yellow 100, the Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium and the flower base of a fruit, the blanching in 98 DEG C of water
8min；
2) sponge gourd old leaf dry, pulverize to 400 mesh；
3) uniformly spread on Momordica grosvenori fresh fruit surface in last layer Momordica grosvenori dry powder, feeding micro-wave oven, regulation power is
1500W, baking temperature is 45 DEG C, and baking time is 80min, takes out, 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, without taste of traditional Chinese medicine and time hardship yet
Taste.
Embodiment 4
1) withered and yellow micro- yellow 100, the Momordica grosvenori fresh fruit of harvesting carpopodium, wipes out carpopodium and the flower base of a fruit, the blanching in 95 DEG C of water
10min；
2) sponge gourd old leaf dry, pulverize to 200 mesh；
3) uniformly spread on Momordica grosvenori fresh fruit surface in last layer Momordica grosvenori dry powder, feeding micro-wave oven, regulation power is
2000W, baking temperature is 40 DEG C, and baking time is 120min, takes out, 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, without taste of traditional Chinese medicine and return yet
Bitter taste.
Claims (5)
1. improve the method for quality of dry fruit of Momordica grosvenori, it is characterised in that：Comprise the following steps：
1) after sponge gourd old leaf is dried, crush；
2) last layer sponge gourd 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 method according to claim 1 for improving quality of dry fruit of Momordica grosvenori, it is characterised in that：Momordica grosvenori fresh fruit spreads old leaf
Before powder, Momordica grosvenori is first subjected to fixing processing.
3. the method according to claim 2 for improving quality of dry fruit of Momordica grosvenori, it is characterised in that：The fixing is by arhat
Fruit 5~10min of blanching in 95~100 DEG C of water.
4. the method according to claim 1 for improving quality of dry fruit of Momordica grosvenori, it is characterised in that：Sponge gourd old leaf is crushed to
200~500 mesh.
5. the method according to claim 1 for improving quality of dry fruit of Momordica grosvenori, it is characterised in that：Microwave power is 1500
~2000W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192531.9A CN106942725A (en) | 2017-03-28 | 2017-03-28 | The method for improving the taste of Momordica grosvenori dry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710192531.9A CN106942725A (en) | 2017-03-28 | 2017-03-28 | The method for improving the taste of Momordica grosvenori dry fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942725A true CN106942725A (en) | 2017-07-14 |
Family
ID=59474032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710192531.9A Pending CN106942725A (en) | 2017-03-28 | 2017-03-28 | The method for improving the taste of Momordica grosvenori dry fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942725A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406211A (en) * | 2008-11-21 | 2009-04-15 | 广西大学 | Method for improving quality of dry fruit of 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 |
-
2017
- 2017-03-28 CN CN201710192531.9A patent/CN106942725A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406211A (en) * | 2008-11-21 | 2009-04-15 | 广西大学 | Method for improving quality of dry fruit of 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 |
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Application publication date: 20170714 |