CN107259439B - Whole-year baking method for rough processing of momordica grosvenori - Google Patents
Whole-year baking method for rough processing of momordica grosvenori Download PDFInfo
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- CN107259439B CN107259439B CN201710658240.4A CN201710658240A CN107259439B CN 107259439 B CN107259439 B CN 107259439B CN 201710658240 A CN201710658240 A CN 201710658240A CN 107259439 B CN107259439 B CN 107259439B
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- temperature
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- drying room
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/10—Temperature; Pressure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/02—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in buildings
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention discloses a whole-year baking method for rough processing of momordica grosvenori, which comprises the following steps of (1) cleaning mature momordica grosvenori, placing the cleaned momordica grosvenori in a drying room, and controlling the temperature of the drying room by a temperature control system; (2) controlling the temperature in the drying room to be low → high → low at different air temperatures throughout the year, specifically, (2.1) controlling the temperature in the drying room to be 50 ℃ → 70 → 50 ℃ at an air temperature of 10 to 20 ℃, (2.2) controlling the temperature in the drying room to be 55 ℃ → 70 → 50 ℃ at an air temperature of-5 to 10 ℃, (2.3) controlling the temperature in the drying room to be 50 → 70 → 50 ℃ at an air temperature of 20 to 35 ℃; (3) and (5) after baking, packaging and collecting. The all-year roasting method for rough processing of the momordica grosvenori, provided by the invention, has good time control and can ensure the roasting effect under all-year climate.
Description
Technical Field
The invention relates to the field of momordica grosvenori processing, in particular to a whole-year roasting method for momordica grosvenori rough processing.
Background
Momordica grosvenori is a dicotyledonous plant belonging to the order Cucurbitaceae, the fruit of which is spherical or oval and has high sweetness and low calorie. In recent years, the yield of momordica grosvenori is increasing as the cultivation area of momordica grosvenori is expanding. In the prior art, the processing of the momordica grosvenori is mainly drying treatment, so that the momordica grosvenori is beneficial to long-time storage and is used in the fields of tea making, traditional Chinese medicinal materials and the like. However, the conventional baking method can be used for several days to ten days, is long in time, is easily influenced by different temperatures all year round, cannot ensure the baking effect, and is easy to cause energy waste and nutrient loss.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for roasting grosvenor momordica fruit roughly, which has good time control and ensures the roasting effect under the all-year climate.
The technical scheme of the invention is as follows: a whole-year baking method for roughly processing grosvenor momordica fruit comprises the following steps,
(1) cleaning mature fructus Siraitiae Grosvenorii, placing in a drying room, and controlling temperature in the drying room by a temperature control system;
(2) when the temperature is different all the year round, the temperature in the drying room is controlled in a low → high → low mode;
(2.1) when the temperature is 10-20 ℃, firstly, controlling the temperature of a drying room to be 50 ℃ for baking for a period of 24-36 hours; then, baking for a period of 60-72 hours at 70 ℃; finally, controlling the temperature to be 50 ℃ for baking for a period of time, and baking for 24-36 hours to finish baking;
(2.2) when the air temperature is-5-10 ℃, firstly, baking for a period of 36-48 hours at the baking room temperature of 55 ℃; then, baking for a period of 80-96 hours at 70 ℃; finally, controlling the baking at 50 ℃ for a period of 24-36 hours to finish the baking;
(2.3) when the temperature is 20-35 ℃, firstly, controlling the temperature of a drying room to be 50 ℃ for baking for a period of 20-24 hours; then, baking for a period of 60-72 hours at 70 ℃; finally, controlling the temperature to be 50 ℃ for baking for a period of 20-24 hours to finish baking;
(3) and (5) after baking, packaging and collecting.
Preferably, the temperature control system in the step (1) comprises a PLC control system, a temperature sensor and a heating device, the PLC control system and the temperature sensor are arranged on the inner wall of the drying room, the heating device is embedded in the drying room, and the temperature sensor is electrically connected with the PLC control system.
Compared with the prior art, the invention has the following beneficial effects: according to the all-year baking method for rough processing of the momordica grosvenori, provided by the invention, a good baking effect can be realized under different climatic conditions all year around, and finally, the momordica grosvenori is dark brown in shell, yellow and white in pulp, free of fruit response and fruit cracking and high in sweetness, so that the moisture is fully evaporated, the scorching is prevented, and the medicinal and nutritional ingredients are fully maintained; meanwhile, the baking method has good time control, is beneficial to the rapid processing of the momordica grosvenori and also effectively reduces the waste of energy.
Detailed Description
The present invention will be further described with reference to the following embodiments.
A whole-year baking method for roughly processing grosvenor momordica fruit comprises the following steps,
(1) cleaning and airing mature momordica grosvenori, putting the momordica grosvenori on a tray, and placing the momordica grosvenori in a drying room, wherein the temperature of the drying room is controlled by a temperature control system;
in this step, temperature control system includes PLC control system, temperature sensor and heating device, and wherein PLC control system and temperature sensor locate on the baking house inner wall, and in heating device embedding was located the baking house, temperature sensor and PLC control system electrical connection. The heating device can be a whole set of equipment which is provided with a heating pipeline in the drying room and is communicated with combustion fuel gas in the pipeline, or can be a whole set of equipment which is provided with heating wires in the drying room and is started by a power supply.
(2) When the temperature is different all the year round, the temperature in the drying room is controlled in a low → high → low mode;
(2.1) when the temperature is 10-20 ℃, firstly controlling the temperature of a drying room to be 50 ℃ for baking for 24-36 h, then controlling the temperature to be 70 ℃ for baking for 60-72 h, and finally controlling the temperature to be 50 ℃ for baking for 24-36 h to finish baking;
(2.2) when the temperature is-5-10 ℃, firstly controlling the temperature of a drying room to be 55 ℃ for baking for 36-48 h, then controlling the temperature to be 70 ℃ for baking for 80-96 h, and finally controlling the temperature to be 50 ℃ for baking for 24-36 h to finish baking;
(2.3) when the temperature is 20-35 ℃, firstly controlling the temperature of a drying room at 50 ℃ for baking for 20-24 h, then controlling the temperature at 70 ℃ for baking for 60-72 h, and finally controlling the temperature at 50 ℃ for baking for 20-24 h to finish baking;
(3) and (5) after baking, packaging and collecting.
According to the all-year baking method for rough processing of the momordica grosvenori, provided by the invention, a good baking effect can be realized under different climatic conditions all year around, and finally, the momordica grosvenori is dark brown in shell, yellow and white in pulp, free of fruit response and fruit cracking and high in sweetness, so that the moisture is fully evaporated, the scorching is prevented, and the medicinal and nutritional ingredients are fully maintained; meanwhile, the baking method has good time control, is beneficial to the rapid processing of the momordica grosvenori and also effectively reduces the waste of energy.
The above-mentioned embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, and therefore, modifications, equivalent changes, improvements, etc. made in the claims of the present invention are still included in the scope of the present invention.
Claims (2)
1. A whole-year baking method for rough processing of momordica grosvenori is characterized in that: comprises the following steps of (a) carrying out,
(1) cleaning mature fructus Siraitiae Grosvenorii, placing in a drying room, and controlling temperature in the drying room by a temperature control system;
(2) when the temperature is different all the year round, the temperature in the drying room is controlled in a low → high → low mode;
(2.1) when the temperature is 10-20 ℃, firstly, controlling the temperature of a drying room to be 50 ℃ for baking for a period of 24-36 hours; then, baking for a period of 60-72 hours at 70 ℃; finally, controlling the temperature to be 50 ℃ for baking for a period of time, and baking for 24-36 hours to finish baking;
(2.2) when the air temperature is-5-10 ℃, firstly, baking for a period of 36-48 hours at the baking room temperature of 55 ℃; then, baking for a period of 80-96 hours at 70 ℃; finally, controlling the baking at 50 ℃ for a period of 24-36 hours to finish the baking;
(2.3) when the temperature is 20-35 ℃, firstly, controlling the temperature of a drying room to be 50 ℃ for baking for a period of 20-24 hours; then, baking for a period of 60-72 hours at 70 ℃; finally, controlling the temperature to be 50 ℃ for baking for a period of 20-24 hours to finish baking;
(3) and (5) after baking, packaging and collecting.
2. The whole-year roasting method for rough processing of momordica grosvenori according to claim 1, wherein: the temperature control system in the step (1) comprises a PLC control system, a temperature sensor and a heating device, the PLC control system and the temperature sensor are arranged on the inner wall of the drying room, the heating device is embedded in the drying room, and the temperature sensor is electrically connected with the PLC control system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658240.4A CN107259439B (en) | 2017-08-03 | 2017-08-03 | Whole-year baking method for rough processing of momordica grosvenori |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710658240.4A CN107259439B (en) | 2017-08-03 | 2017-08-03 | Whole-year baking method for rough processing of momordica grosvenori |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107259439A CN107259439A (en) | 2017-10-20 |
| CN107259439B true CN107259439B (en) | 2020-09-04 |
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Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696996A (en) * | 2012-06-21 | 2012-10-03 | 龙胜各族自治县和平罗汉果农民专业合作社 | Peeling and baking process of fresh fructus momordicae |
| CN106962460A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | Momordica grosvenori dry product and preparation method thereof |
| CN106962841A (en) * | 2017-03-28 | 2017-07-21 | 桂林实力科技有限公司 | The processing method of Momordica grosvenori |
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2017
- 2017-08-03 CN CN201710658240.4A patent/CN107259439B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 罗汉果如何烘干;匿名;《百度经验URL：https://jingyan.baidu.com/article/546ae185270c811148f28c60.html》;20170322;第1-2页 * |
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| CN107259439A (en) | 2017-10-20 |
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