CN106962552A - Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition - Google Patents
Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition Download PDFInfo
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- CN106962552A CN106962552A CN201710193530.6A CN201710193530A CN106962552A CN 106962552 A CN106962552 A CN 106962552A CN 201710193530 A CN201710193530 A CN 201710193530A CN 106962552 A CN106962552 A CN 106962552A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- 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)
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- 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
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Abstract
Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition are kept the invention discloses a kind of, is comprised the following steps：1) after pumpkin old leaf is dried, crush；2) last layer pumpkin 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 holding Momordica grosvenori color and luster, shape and nutrition
Momordica grosvenori dry-making method of dried.
Background technology
Momordica grosvenori (Siraitia grosvenorii), the fruit of the perennial liana of pumpkin section, alias LAHANGUO, vacation
Balsam pear, Semen Momordicae, invaluable, arhat table, naked tortoise bar, are described as " angle fruit ", its leaf is heart-shaped, dioecism, summer by people
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
Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori of nutrition drying the technical problem to be solved in the present invention is to provide a kind of
Method, this method can 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 be it is a kind of keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition,
It is characterized in that：Comprise the following steps：
1) after pumpkin old leaf is dried, crush；
2) last layer pumpkin 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 pumpkin is all pumpkin section plant as Momordica grosvenori, the old leaf property of pumpkin 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 pumpkin 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 Momordica grosvenori 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.
Pumpkin 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) pumpkin 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) pumpkin 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) pumpkin 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) pumpkin 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. keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition, it is characterised in that：Comprise the following steps：
1) after pumpkin old leaf is dried, crush；
2) last layer pumpkin 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. according to claim 1 keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition, its feature exists
In：Momordica grosvenori fresh fruit is spread before old leaf powder, and Momordica grosvenori first is carried out into fixing processing.
3. according to claim 2 keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition, its feature exists
In：It is described fixing be by Momordica grosvenori in 95~100 DEG C of water 5~10min of blanching.
4. according to claim 1 keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition, its feature exists
In：Pumpkin old leaf is crushed to 200~500 mesh.
5. according to claim 1 keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition, its feature exists
In：Microwave power is 1500~2000W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710193530.6A CN106962552A (en) | 2017-03-28 | 2017-03-28 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710193530.6A CN106962552A (en) | 2017-03-28 | 2017-03-28 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
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| Publication Number | Publication Date |
|---|---|
| CN106962552A true CN106962552A (en) | 2017-07-21 |
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| CN201710193530.6A Pending CN106962552A (en) | 2017-03-28 | 2017-03-28 | Keep Momordica grosvenori color and luster, shape and the Momordica grosvenori dry-making method of dried of nutrition |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271317A (en) * | 2021-12-10 | 2022-04-05 | 广西东鸣现代农业发展有限公司 | Method for prolonging storage period of fresh momordica grosvenori |
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 CN201710193530.6A patent/CN106962552A/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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271317A (en) * | 2021-12-10 | 2022-04-05 | 广西东鸣现代农业发展有限公司 | Method for prolonging storage period of fresh momordica grosvenori |
| CN114271317B (en) * | 2021-12-10 | 2023-07-21 | 广西东鸣现代农业发展有限公司 | Method for prolonging storage period of fresh momordica grosvenori |
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Application publication date: 20170721 |