CN114886099A - Peeled caky dried momordica grosvenori and preparation method thereof - Google Patents
Peeled caky dried momordica grosvenori and preparation method thereof Download PDFInfo
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- CN114886099A CN114886099A CN202210585262.3A CN202210585262A CN114886099A CN 114886099 A CN114886099 A CN 114886099A CN 202210585262 A CN202210585262 A CN 202210585262A CN 114886099 A CN114886099 A CN 114886099A
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- momordica grosvenori
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- WVXIMWMLKSCVTD-UHFFFAOYSA-N mogroside II E Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(CO)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC1OC(CO)C(O)C(O)C1O WVXIMWMLKSCVTD-UHFFFAOYSA-N 0.000 description 1
- 239000006082 mold release agent Substances 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000003375 plant hormone Substances 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229930190082 siamenoside Natural products 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 229930182493 triterpene saponin Natural products 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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Classifications
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention relates to a peeled dry cake-shaped momordica grosvenori and a preparation method thereof, wherein the peeled dry cake-shaped momordica grosvenori is obtained by performing yellow ripening on fruits of momordica grosvenori, spraying a dilute ethanol solution of rice bran oil fatty acid on the surface of the fruits of momordica grosvenori, and performing saccharification, peeling, microwave enzyme deactivation, Maillard reaction and microwave vacuum drying, wherein the content of mogroside V in the peeled dry cake-shaped momordica grosvenori is more than or equal to 1.2 wt%, and the water content is less than or equal to 10 wt%; the appearance is dark yellow to brownish yellow, and the interior is yellow-white; the texture is moderate, and the seed valve is easy to peel. According to the invention, through yellow ripeness of the momordica grosvenori and outdoor saccharification, more saccharides are generated and accumulated, the taste and the mouthfeel are better, and the taste and the mouthfeel of the product are obviously improved from the source of raw materials; secondly, inactivating enzymes for destroying the mogrosides by microwave sterilization; and finally, through the Maillard reaction alternately carried out on baking and spreading and drying under different temperature and humidity conditions, the fragrance is increased, the obvious fruit fragrance and sugar fragrance are generated, and the product quality is further improved in the aspects of smell and color.
Description
Technical Field
The invention relates to the field of food processing technology and fructus momordicae industry, in particular to peeled and caked dried fructus momordicae and a preparation method thereof.
Background
Momordica grosvenori (Siraitia grosvenorii (Swingle) c.jeffrey), english name: fruits of cucurbits perennial vine plants are known as "immortal fruits" by people, and are mainly produced in the counties of Longjiang county, county of Yongfu, county of hundred shou, counties of Longsheng county, Lingui, and places of Huantie, Yongzhou, Hengyang, Shaoyang and the like in Hunan province. The momordica grosvenori is one of the first approved medicinal and edible materials in China, and has the main effects of moistening lung to arrest cough, promoting fluid production and reducing phlegm.
The momordica grosvenori contains rich flavor and nutrient components, and triterpene saponin non-sugar sweet components: contains cucurbitacin triterpenoid saponins, mainly including mogroside V, IV, 11-O-mogroside V, siamenoside and the like, and the content of fresh fruits is 0.3-0.5%, wherein the mogroside V is a main sweet component, has no toxicity, low calorie, high sweetness (256-344 times of cane sugar) and good thermal stability, and the content of the mogroside V is a main standard for evaluating the quality of the momordica grosvenori; reducing sugars such as glucose, fructose and sucrose, wherein the content of fresh fruits is 9-14%; amino compounds such as protein, amino acid and the like, and the content of dried fruits is 7.1 to 7.8 percent; fatty acid, flavonoid, vitamin C, 26 inorganic elements such as manganese, iron, nickel, selenium, tin, iodine, molybdenum and the like, trace elements and the like.
At present, the harvested fresh momordica grosvenori is treated at home, the momordica grosvenori is harvested after the mature period, most of the momordica grosvenori is stored outdoors in a shed for a short time or is accumulated indoors for saccharification and post-maturation, and the momordica grosvenori is sold to plant extract enterprises in batches or is baked to prepare the dried momordica grosvenori. Domestic fresh fructus momordicae main processing enterprises mainly adopt a mode of storing fresh fructus momordicae in a refrigeration house due to large purchase quantity. The storage mode is to store the fresh fructus momordicae in a cold storage at normal temperature or for a long time, and further maturation of the fresh fructus momordicae is slowly promoted in the storage process, namely after-ripening defined by the industry, and the bad fruit rate is obviously increased at the cost. Although the storage time at normal temperature is short, generally more than 15 days, the influence of external factors is large, and the fruit damage rate is high easily caused once the control is not good; although the temperature is low, the cold storage is long in storage time, generally 30 days to several months, only the temperature is controlled, and the bad fruit rate is still high.
Ripening of fruit is a complex process, such as: the decomposition of chlorophyll and the synthesis of other pigments (such as carotenoid or anthocyanidin) can make the green of the fruit disappear and the fruit show fresh color; starch breaks down into sugars, consumption of organic acids sweetening the fruit; accumulation of aromatic substances; the solidification and oxidation of soluble tannin substances, the elimination of fruit astringency, the softening of fruit tissues and the like can simultaneously and rapidly enter into a complex physiological and biochemical phenomenon. The above-mentioned many changes in the fruit ripening process are carried out in the presence of enzymes. The fruit has the formation of ethylene in the natural ripening process, the closer to the fruit ripening, the higher the ethylene content is, once the fruit ripens, the ethylene content is reduced again, and the ethylene generated by the fruit has the effect of promoting the fruit ripening. Ethylene is a plant hormone, can regulate the development and senescence of plant fruits, can greatly improve the respiratory strength of the fruits, can improve the permeability of the fruit tissue protogen to oxygen, promotes the respiration of the fruits and other biochemical processes in which oxygen participates, enhances the activity of enzymes in the fruits and changes the moving direction of the enzymes, thereby greatly shortening the fruit ripening time. At present, the ripening of fruits and vegetables is mainly carried out by using ethylene, introducing ethylene gas into a ripening storehouse for ripening or using a commercially available ethephon liquid for ripening, and the essence of ripening is to directly use exogenous ethylene. However, grosvenor momordica fruit is different from fruits such as banana, tomato, papaya and the like which are significantly after-ripened: the siraitia grosvenorii has hard and crisp pericarp, most of the pericarp is seeds, which accounts for over 70 percent, and less pulp; the peel of banana, tomato, pawpaw and the like is soft, and most of the peel is pulp. At present, the ripening acceleration of fruits is mainly realized by using ethylene to accelerate the ripening of bananas, tomatoes, papayas and the like, but the ripening acceleration of the ethylene to the momordica grosvenori is not obvious. The maturation of harvested momordica grosvenori is a complex biological process, and the mechanism of the maturation is not clear at present.
The Momordica grosvenori is dried fruit of Momordica grosvenori of Cucurbitaceae, and has brown, yellow brown or green brown surface, and contains mogroside V (C) 60 H 102 O 29 ) Not less than 0.50%. As mentioned above, the content of mogroside V in fresh fructus Siraitiae Grosvenorii is 0.30.5 percent of the total content of the mogroside V in the dried momordica grosvenori, wherein 1 kilogram of the dried momordica grosvenori can be obtained by baking 4 kilograms of fresh momordica grosvenori according to the common general knowledge in the field of the momordica grosvenori industry, and the content of the mogroside V in the dried momordica grosvenori is at least more than or equal to 0.9 percent according to the effective component transfer rate of 75 percent in consideration of the decomposition and damage of the mogroside caused by microorganisms and enzymes in the long-time baking process.
Therefore, the loss of the mogroside V of the fresh momordica grosvenori is serious in the traditional baking process, and the modern deep processing technology is needed to be adopted, so that the loss of the mogroside V is reduced to the greatest extent, and the quality of the finished product of the dried momordica grosvenori is improved.
Food is different from medicine, and on the premise of ensuring safety, the taste and mouthfeel are required firstly, so in order to enable the baked dry momordica grosvenori to have excellent taste and mouthfeel, the original slightly bitter taste of the fresh momordica grosvenori needs to be eliminated firstly. The applicant finds that the best taste of the fresh momordica grosvenori is yellow cooked fruit, the peel of the fresh momordica grosvenori is yellow in a large area, obvious sugar threads are picked up by hands, and the fresh momordica grosvenori has rich fruit fragrance and sugar fragrance and enjoys the taste and the mouthfeel. Therefore, the key point is how to make the fresh momordica grosvenori reach the quality of the yellow ripe fruits in batches, and how to fundamentally solve the taste and the mouthfeel of the fresh momordica grosvenori, and then the fresh momordica grosvenori is used for baking processing. During the baking process, the higher transfer rate of the main sweet component, namely the mogroside, is kept as much as possible, and the loss is reduced, so that the high-quality dry momordica grosvenori with high sweetness and pure taste is obtained.
The maillard reaction is a kind of aroma-enhancing and flavor-enhancing reaction widely existing in food industry, also called non-enzymatic browning reaction, which is a reaction between carbonyl compound (reducing saccharide) and amino compound (amino acid and protein), and finally produces brown and even black macromolecular substance melanoidin or melanomimetic through a complicated process, so called as carbonylamino reaction. The main influencing factors are: the type of amino acid and sugar, temperature and reaction time, water activity and pH, etc. The fresh momordica grosvenori contains rich reducing saccharides such as glucose, fructose and sucrose, and amino compounds such as amino acid and protein, and the applicant finds that after the peel of the fresh momordica grosvenori is removed, the nutrient content and moisture in the fruit content can generate obvious aroma-enhancing and taste-enhancing reactions under certain temperature and humidity conditions, and pleasant roasted sweet potato aroma, namely obvious sugar aroma and burnt aroma can be generated, and the taste and the mouthfeel are better.
Therefore, on the basis of promoting the fresh momordica grosvenori to be yellow and cooked so as to obviously improve the taste and mouthfeel, the color, the smell and the taste and mouthfeel of the finished product of the peeled cake-shaped dry momordica grosvenori are further enhanced in the baking processing process, so that the high-quality finished product of the peeled cake-shaped dry momordica grosvenori is obtained.
The baking and drying research on fresh momordica grosvenori is more in China, and the processing and treating processes mainly comprise baking, microwave vacuum drying, freeze drying and the like; the dried fructus momordicae is divided into two types of peeling and whole fruit according to the shape of the dried fructus momordicae of the final product. The baked fructus momordicae takes the normally collected fresh fructus momordicae as the raw material.
The technical contents of the prior art for treating harvested momordica grosvenori to promote maturity, the traditional baking of traditional Chinese medicine momordica grosvenori and the baking and drying of the fresh momordica grosvenori without peel are as follows:
1. treating harvested Lo Han Guo to promote ripening
CN202010872757.5 discloses a processing method of isolated momordica grosvenori and the isolated momordica grosvenori, wherein the processing method comprises the following steps: the immature momordica grosvenori is treated alternately in a first environment with high-intensity red light illumination, high-temperature and high-concentration carbon dioxide and a second environment with low-intensity red light illumination and low temperature. The method provided by the invention can effectively reduce the content of mogroside IIe in the momordica grosvenori, improve the content of mogroside V, promote the maturation of the momordica grosvenori, shorten the maturation and saccharification time of the momordica grosvenori, and is suitable for large-scale industrial application.
The method realizes the maturation of the immature momordica grosvenori by only utilizing the condition control of red light illumination, temperature and carbon dioxide, the maturation of the fresh momordica grosvenori is a complex physiological and biochemical process because the fresh momordica grosvenori is picked and separated, the conditions of the synergistic action of relative humidity, oxygen concentration and temperature are not existed only by the adjustment of illumination and temperature, the material basis for promoting the maturation is not existed, and the scientificity of the method is to be demonstrated; carbon dioxide can cause respiratory damage to fresh momordica grosvenori, increase the rate of fruit damage and promote the momordica grosvenori to rot, and the carbon dioxide is a substance with the concentration needing to be controlled and becomes a condition for promoting the momordica grosvenori to mature. Therefore, the effects of the above method are to be further demonstrated.
CN201610234523.1 discloses a method for promoting after-ripening of fructus momordicae, belonging to the technical field of fructus momordicae processing. The method comprises the following steps: (1) picking the green siraitia grosvenorii 5: 00-7: 00 in the morning of the green siraitia grosvenorii picking season, lightly taking the green siraitia grosvenorii, putting the green siraitia grosvenorii into a container, timely transporting the green siraitia grosvenorii into a warehouse, taking the picked green siraitia grosvenorii out of the container, and flatly laying the green siraitia grosvenorii on a shelf one by one; (2) adjusting the temperature in the warehouse to be 15-25 ℃, and the illumination condition is that the white light is scattered by 30-60W, the illumination is carried out for 3-18 h every day, the illumination intensity is 800-1580 lx, and the treatment lasts for 6-9 d. The invention can effectively utilize raw materials, shorten the post-treatment time and improve the production efficiency; secondly, the content of mogroside before processing is improved, and a raw material with high content of glycoside V is provided for extracting the mogroside; thirdly, the raw materials are prevented from mildewing in the after-ripening, which is beneficial to ensuring the quality of the dulcoside V extract and has important function and significance for the development of the fructus momordicae industry.
The method only adjusts the temperature and the illumination to promote the after-ripening of the momordica grosvenori, and the ripening of the fresh momordica grosvenori is a complex physiological and biochemical process because the fresh momordica grosvenori is picked and separated, the adjustment of the illumination and the temperature is only needed, the synergistic action conditions of the relative humidity, the oxygen concentration and the temperature are not available, the material basis for promoting the ripening is not available, the fruit failure rate and other factors in the ripening process are not considered, and the scientificity of the momordica grosvenori is to be demonstrated.
In summary, regarding the prior disclosed technical solution for processing the harvested fresh momordica grosvenori to promote the maturation, the prior disclosed technical solution is mainly developed around temperature and illumination, the synergistic effect of relative humidity is ignored, and the applicant finds that the temperature has a certain effect through a comparative experiment, but the illumination has no significant effect on the maturation of the harvested fresh momordica grosvenori. The maturation of the fresh momordica grosvenori is a complex physiological and biochemical process without consideration, so that the basis of chemical components participating in or promoting the maturation is ignored; the point is that the fresh momordica grosvenori is mature, and the phenomena of fruit rot such as rottenness and deterioration in the mature process are not considered.
2. Traditional Chinese medicine momordica grosvenori baking method
CN200410061484.7 discloses a method for baking and processing momordica grosvenori: the method comprises the steps of respectively loading mature momordica grosvenori fruits into a movable multilayer three-dimensional fruit tray frame according to the sizes of the fruits, the fruits and the vegetables, pushing the fruit tray frame into a baking room with a flame path, a rotary fan and a double-row suspended circulating flue, burning firewood or coal in a hearth, heating air in the baking room through the flame path and the flue to the temperature of 66 +/-6 ℃, starting the rotary fan to enable the temperature in the baking room to be uniform, discharging moisture in the baked materials through an exhaust hole in the top of the baking room by flowing air, baking for 48-55 hours, and taking out the baked fruits after cooling. By adopting the method, the baking quality of the momordica grosvenori is ensured because the temperature in the baking room is uniform; more than 4 thousands of momordica grosvenori fruits can be roasted once in each furnace, and the efficiency is high; the fruit tray does not need to be frequently turned in the baking process, so that the labor intensity is low; the baking time is short, and the baking time is only about 2 days for baking the momordica grosvenori in one oven.
The method takes mature momordica grosvenori as a raw material, and obtains the traditional Chinese medicine momordica grosvenori by baking, which is common baking in the traditional process. But the baking time is not more than 55 hours, which is very significant different from the baking time of more than 144 hours in six nights in seven days, which is common in the current dry momordica grosvenori processing industry, and the scientificity remains to be demonstrated. In addition, the content of the mogroside V in the dried grosvenor momordica obtained by the method is about 0.5 percent specified in Chinese pharmacopoeia.
3. Peeling process of fresh fructus Siraitiae Grosvenorii
CN201510485139.4 discloses a preparation method of peeled fructus momordicae, which comprises the following steps: firstly, peeling fresh momordica grosvenori to obtain fresh momordica grosvenori pulp; secondly, baking the peeled fructus momordicae for 2 to 5 hours under the conditions that the absolute vacuum degree is 0.85 to 0.90MPa and the temperature is 35 to 52 ℃. Compared with the prior art, the method has the advantages that the fresh momordica grosvenori is peeled firstly, then the peeled momordica grosvenori is dried in a vacuum environment, the rapid drying at low temperature can be realized, the dried momordica grosvenori obtained by the method is white, has no green and astringent taste of fresh fruits, and has light white soup without scorched taste and bitter taste when being brewed.
The method is to simply carry out vacuum drying on peeled fresh momordica grosvenori, does not relate to the promotion of the maturation of the momordica grosvenori, takes the common momordica grosvenori as a raw material, and can not achieve the alleged no bitter taste if the fresh momordica grosvenori is immature; the finished product lacks of sugar fragrance and taste without technical treatment of aroma enhancement and flavor enhancement; and (4) drying the momordica grosvenori in vacuum at a lower temperature for no more than 5 hours until the water content is less than or equal to 15 percent, and further proving.
CN201510445023.8 discloses a method for drying fructus momordicae, which comprises the following steps: 1) spreading the peeled cooked fresh fructus Siraitiae Grosvenorii seeds and pulp on a baking sieve, and baking in a drying chamber of fructus Siraitiae Grosvenorii drying equipment; 2) the baking temperature is as follows: baking at 15-50 deg.C for 8-12 hr to dry the epidermal layer; then accelerating ripening for 4-6 hours at the temperature of 60 ℃; baking at 80 deg.C for 10-12 hr. The invention can solve the problems of uneven temperature and poor drying quality of the pulp flaps of the momordica grosvenori when the skinless fresh pulp flaps of the momordica grosvenori are dried.
The method is to simply bake the peeled fresh momordica grosvenori, does not relate to the promotion of the maturation of the momordica grosvenori, and takes the common momordica grosvenori as a raw material; the enzyme activity originally existing in the momordica grosvenori is strong by heating at the temperature of 15-50 ℃ for a long time, and the momordica grosvenori saponin V can be subjected to enzymolysis, so that the content of the momordica grosvenori saponin V is remarkably reduced, the taste and the mouthfeel of the momordica grosvenori are influenced, and the quality of a finished product is reduced; because the fresh fructus momordicae has more water, the seed flap of the finished product obtained by the method is tighter and is not easy to peel; whether the ripening effect can be achieved under the condition of 60 ℃ needs to be further proved; the temperature is raised to 80 ℃ in the later drying period, and the moisture is less at the moment, so that scorched paste and scorched bitter taste are easy to generate, and whether the quality of the finished product is good or not is also required to be proved.
CN201410287575.6 discloses a preparation method of fructus momordicae kernel pieces, which comprises the following steps: 1) saccharifying; 2) peeling; 3) drying at a sectional temperature; 4) and (5) post-treatment. The momordica grosvenori nutlet pieces prepared by a series of new processes such as air-drying saccharification, peeling and segmented temperature drying are golden yellow in appearance, attractive and not easy to break, storage in the transportation process is facilitated, the soaked soup is light yellow, no traditional Chinese medicine taste and caramel taste exist, and the nutritional ingredients of the momordica grosvenori are preserved.
The method is to simply bake the peeled fresh fructus momordicae, including saccharification treatment, but the saccharification is airing saccharification and does not relate to the promotion of the maturation of the fructus momordicae; because the fresh fructus momordicae has more water, the seed flap of the finished product obtained by the method is tighter and is not easy to peel; different baking temperatures in different sections can generate fruit fragrance, sugar fragrance and burnt fragrance with larger difference.
CN201310402205.8 discloses a microwave vacuum drying method of fresh fructus momordicae slices, which is characterized in that: selecting high-quality mature fresh momordica grosvenori to slice, and controlling the thickness of the slices to be 1-2 cm; putting the sliced fresh fructus Siraitiae Grosvenorii into a microwave de-enzyming machine for de-enzyming for 3-5 min; then placing the de-enzymed momordica grosvenori slices into microwave vacuum drying equipment for rapid dehydration, taking out and naturally cooling; and (5) carrying out vacuum sealing packaging to obtain a finished product. The method can rapidly bake fructus Siraitiae Grosvenorii at low temperature, maximally maintain nutritional components of fresh fructus Siraitiae Grosvenorii, and facilitate fructus Siraitiae Grosvenorii to substitute for tea.
The method is to simply carry out microwave vacuum drying on the peeled fresh momordica grosvenori, and does not relate to the promotion of the maturation of the momordica grosvenori; the finished product lacks sugar fragrance and fruit fragrance, and lacks taste and mouthfeel without technical treatment of aroma enhancement and flavor enhancement; the microwave vacuum drying is carried out when the moisture content is high, and the seed flap is too loose and porous and lacks texture.
CN201310245489.4 discloses a dried cake product of fresh fructus momordicae and a processing technology thereof, which is prepared by pressing mature fresh fructus momordicae into a thin cake shape by a mould, drying and vacuum packaging. The product is a tawny dry fructus momordicae cake product, has faint scent, is golden yellow in brewed water, is sweet in taste, completely eliminates the traditional Chinese medicine taste of fructus momordicae, and has more nutritional ingredients.
The method is to simply bake the peeled fresh momordica grosvenori, and does not relate to the promotion of the maturation of the momordica grosvenori; because the fresh fructus momordicae has more moisture, the seed valve of the finished product obtained by the method is tighter and is not easy to peel; different baking conditions can generate fruit flavor, sugar flavor and burnt flavor with great difference; without the step of inactivating the primary enzyme of the momordica grosvenori, the momordica grosvenori saponin V has large enzymolysis loss, thereby affecting the taste and the mouthfeel of finished products and reducing the quality.
CN201210257492.3 discloses a peeled fructus momordicae and a preparation method thereof: and (3) peeling fresh momordica grosvenori, and baking at 55-65 ℃ for 45-75 hours to obtain the momordica grosvenori. According to the method disclosed by the invention, because the momordica grosvenori peels are removed, the momordica grosvenori peels hardly generate scorching and bitter taste in the drying process, and compared with the momordica grosvenori dried fruits obtained in the original whole fruit drying mode, the taste quality of the momordica grosvenori is improved. The peeled momordica grosvenori can be rolled and then baked, so that the odor and the green taste in the finished product fruit can be effectively reduced, and the taste of the peeled momordica grosvenori is better.
The method is to simply bake the peeled fresh momordica grosvenori, and does not relate to the promotion of the maturation of the momordica grosvenori; because the fresh fructus momordicae has more water, the seed flap of the finished product obtained by the method is tighter and is not easy to peel; different baking conditions can generate fruit flavor, sugar flavor and burnt flavor with great difference; without the step of inactivating the primary enzyme of the momordica grosvenori, the momordica grosvenori saponin V has large enzymolysis loss, thereby affecting the taste and the mouthfeel of finished products and reducing the quality.
3. Drying the whole fruit
CN201810126043.2 discloses a method for microwave vacuum drying of fructus momordicae, the dried fructus momordicae is natural in shape, the peel and the pulp are connected together, the tissue is not shrivelled, and the pores are loose; the surface is yellow green or golden yellow, and the color is uniform; soaking in water to turn yellow; the brewing taste keeps the faint scent and sweet taste of the momordica grosvenori. The process flow comprises the following steps: fresh fructus momordicae → after ripening → washing → blanching → punching → microwave vacuum drying.
CN201610081797.1 discloses a dried primary color fruit of fructus momordicae and a preparation method thereof, wherein small holes are punched in the original fruit of fructus momordicae, and a staged drying mode is adopted, so that the obtained dried primary color fruit of fructus momordicae has no stain on the surface, few villi and bright fruit surface, can keep the color of the original fruit for a long time, is not easy to break after collision, is full and white in pulp, has fragrant and sweet taste and less loss of active ingredients, and has no throat feeling after being directly brewed and drunk.
Cn201310673135.x discloses a method for preparing dried luo han guo fruit, comprising the steps of: A) after-ripening the momordica grosvenori; B) cleaning and deactivating enzyme; C) punching; D) ultraviolet disinfection; E) dynamic vacuum microwave drying; and F) sealing and packaging. The method can produce yellow dry fruit with fresh color, ensure stability of natural carotenoid, greatly reduce loss of drug effect and nutritional components, and maintain sweet glycoside V with high retention rate and taste and flavor similar to fresh fruit. Especially sweet taste, pure and cool taste, and the soaked water is golden yellow and bright.
CN201310640154.2 discloses a dehydrated fructus momordicae and a processing method thereof, which comprises the steps of putting selected high-quality mature fresh fructus momordicae into a pot filled with color protection liquid, boiling for 3 minutes, taking out, cooling and airing the moisture on the surface; punching 2mm air holes on the pedicel and the tail of the color-protected fructus momordicae respectively; placing the perforated fructus Siraitiae Grosvenorii in a microwave vacuum case, dehydrating at 45 deg.C and vacuum degree below-0.08 MPa for 90min, and sealing and packaging with vacuum bag. The dehydrated momordica grosvenori is prepared by quickly dehydrating fresh momordica grosvenori under the condition of low temperature, has simple processing method, saves energy and time, can maintain the fresh color and the nutritional ingredients of the fresh momordica grosvenori to the maximum extent, has good taste, and does not have the phenomena of scorching and fruit-bearing.
CN201210281159.6 discloses a drying process of fresh fructus momordicae, which comprises the following steps: (1) selecting fresh momordica grosvenori without damage on the outer skin, cleaning, and drilling a small hole at the fruit base at the top of the momordica grosvenori and the corresponding fruit navel at the bottom of the momordica grosvenori; (2) putting the perforated momordica grosvenori into boiling water at the temperature of 80-100 ℃ for de-enzyming, rolling for 30-40 seconds, and then fishing out and drying; (3) and (3) putting the de-enzymed momordica grosvenori into vacuum microwave drying equipment, drying the momordica grosvenori at low temperature for 5min under vacuum at 850-900 MHz and 40-50 ℃, then starting an infrared heater to heat the surface of the momordica grosvenori for 10-15 min under the temperature of 50-55 ℃, and repeating the step for 4-5 times to obtain the dried momordica grosvenori. The fructus momordicae prepared by the drying process has the advantages of water content less than or equal to 1.2 percent, light yellow color, bright and beautiful color, nutrient substance retention of more than 75 percent, high fructus momordicae enzyme content, good taste, no scorched bitter taste and storage resistance.
The method is characterized in that the whole perforated fresh momordica grosvenori is dried, microwave vacuum drying is used as a main method, and maturation of momordica grosvenori is not promoted; the finished product lacks sugar fragrance and burnt fragrance without technical treatment of aroma enhancement and flavor enhancement, and the taste and mouthfeel of the finished product need to be further improved.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects and provides peeled and caked dried momordica grosvenori and a preparation method thereof. Fresh momordica grosvenori is used as a raw material, (1) yellow ripe fruits and outdoor saccharification under indoor specific conditions are combined to enable the fresh fruits to reach high-quality yellow ripe fruit quality with uniform quality, and the taste and the mouthfeel of the fresh fruits are remarkably improved from the source of the raw material; (2) by microwave enzyme deactivation, the loss of the mogroside V is obviously reduced, higher content of bioactive components and nutrient substances is kept, excellent sweet taste performance and flavor nutrition are obtained, and the quality of finished products is improved; (3) removing peel, baking at different temperatures and humidities according to procedures, and increasing aroma and flavor through Maillard reaction to make the finished product have fruity flavor, sugar flavor and burnt flavor, so that the taste and mouthfeel of the finished product are further improved from the technical aspect of the process; (4) after the moisture content reaches 25-35% by baking, a drying technology combining baking and microwave vacuum drying is used for assisting, and the problem that the seed flaps of the peeled and cake-shaped dried siraitia grosvenori finished products are tightly bonded and are not easy to separate is solved.
The invention provides the following technical scheme:
a peeled dry cake-like fructus Siraitiae Grosvenorii is prepared by performing yellow ripening treatment on fructus Siraitiae Grosvenorii, spraying dilute ethanol solution of rice bran oil fatty acid on the surface of fructus Siraitiae Grosvenorii, saccharifying, peeling, microwave inactivating enzyme, Maillard reaction, and microwave vacuum drying, wherein the content of mogroside V in the peeled dry fructus Siraitiae Grosvenorii is not less than 1.2 wt%, and the water content is not more than 10 wt%; the appearance is dark yellow to brownish yellow, and the interior is yellow-white; the texture is moderate, and the seed valve is easy to peel.
The inventor is inspired by the fig ripening technology, fig is a fruit hole on the top of fig treated by a small amount of vegetable oil, and although fig is basically all pulp, the top of the fruit has micropores after the harvest of momordica grosvenori, which is similar to fig. However, the use of vegetable oil with Lo Han Guo is only slightly effective. The inventors unexpectedly found that after the rice bran oil fatty acid contacts with the pericarp cells of the momordica grosvenori, the energy can be released in the cell metabolism process of the momordica grosvenori, and the maturation of the fresh momordica grosvenori can be promoted. In addition, in the process of placing, the color of a small amount of existing rice bran oil fatty acid is gradually deepened and turns yellow to yellow brown, so that the further yellow turning of the siraitia grosvenori peels is promoted, the siraitia grosvenori pulps are adhered to the peels, and the sugar silk effect is better in the phenomenon of promoting the yellow ripeness.
The rice bran oil fatty acid is a mixed fatty acid mainly comprising a palmitic acid-rich tertiary stearic acid having an iodine value of 8 or less and a freezing point of 52 ℃ or higher, and a commercial oleic acid having a high iodine value and a freezing point of 8 ℃ or less. The fatty acid composition of the rice bran oil is reasonable, and the rice bran oil fatty acid is rich in unsaturated fatty acids such as oleic acid, linoleic acid and the like and other various components. The rice bran oil generally contains 38% of linoleic acid and 42% of oleic acid. The rice bran oil fatty acid is white or yellowish solid, and can be used for preparing various fatty acid salts, chemical adjuvants, surfactants, high-grade soap, emulsifiers, mineral processing agents, mold release agents and polyurethane. The inventor finds that the fruit fragrance of the fresh momordica grosvenori can be obviously increased under certain conditions, the conversion of the normal collected light green of the momordica grosvenori peels to the green bean yellow to the completely cooked yellow green is promoted, the pulp of the momordica grosvenori has obvious sugar threads, and the taste and the mouthfeel of the momordica grosvenori are pleasant.
The technical scheme adopted by the invention for solving the technical problems is as follows: a peeled cake-shaped dried fructus momordicae and a preparation method thereof, which takes fresh fructus momordicae as a raw material, comprises the following steps:
(1) yellow and ripe momordica grosvenori:
selecting fruits and warehousing: selecting and removing old Chinese olive and greenhouse-sweeping fruit from harvested fresh fructus Siraitiae Grosvenorii, selecting intact, undamaged and moldy ordinary fruit, bagging, and warehousing and stacking according to size grade;
uniformly spraying a diluted ethanol solution of rice bran oil fatty acid, controlling the stacking height, temperature and relative humidity in the warehouse, ventilating at regular time, and standing for 6-7 days to promote yellow ripening;
(2) saccharifying momordica grosvenori:
placing the yellow-cooked fresh momordica grosvenori in a well-ventilated place, stacking the momordica grosvenori for 4-5 layers, controlling the gap of each stack, avoiding direct sunlight and rain, naturally evaporating water and further promoting saccharide conversion, standing for 7-9 days until more than 80% of the surface of the fruit is visually observed to be yellow in a large area, wherein the weight of the fruit is 80-90% of that before the fruit is placed;
(3) selecting and cleaning fruits:
selecting fruits with surface yellow area not less than 75%, intact, undamaged and mildewed from the saccharified fresh momordica grosvenori, and cleaning the fruits by using tap water;
(4) peeling and shaping:
peeling off peel, pressing pulp and seeds into a cake shape with the thickness of 0.5-2.0 cm and with an oval to round shape;
(5) and (3) moist heat treatment and baking: placing the peeled and shaped fruit cakes on a tray one by one and keeping the distance, and processing according to the following procedures:
microwave enzyme deactivation: inactivating enzyme under microwave condition, and transferring into baking room;
② Maillard reaction: sequentially carrying out damp-heat treatment, baking, spreading and airing and baking on the enzyme-inactivated momordica grosvenori till the water content is reduced to 25-35 wt%;
(6) and (5) microwave vacuum drying.
Transferring the baked fruit cake into a microwave vacuum drying oven, controlling the microwave power to be 30-50KW, controlling the temperature to be 60-65 ℃, controlling the vacuum degree to be less than or equal to-0.085 MPa, and drying until the water content is less than or equal to 10%.
(7) And (7) vacuum packaging.
Vacuum packaging in clean environment to obtain peeled cake-like dried fructus Siraitiae Grosvenorii.
Preferably, in the step (1), the fresh momordica grosvenori is classified according to the size, and is classified according to 5 grades accepted in the momordica grosvenori industry at present, namely, a momordica grosvenori measuring plate is adopted to be classified into special fruits, big fruits, medium fruits, small fruits and outer fruits according to the size, and the fruits are stored in a warehouse and stacked according to different grades. The sizes and the like of the momordica grosvenori are special fruit measuring plates which are standards known by the momordica grosvenori industry. The size of the fruits and the like are the pricing mode in the sale of the momordica grosvenori, the price is mainly determined by the size, and the difference of the yellow-ripe effect of the momordica grosvenori is not obviously influenced.
Preferably, in the step (1), the rice bran oil fatty acid is prepared into a concentration of 0.4-0.6% by using a 5-10% ethanol aqueous solution. The rice bran oil fatty acid is insoluble in water and easily soluble in alcohol, and has certain solubility in low alcohol at the temperature of 20-30 ℃. The solution is uniformly sprayed on the surface of the momordica grosvenori, the fruit fragrance of the fresh momordica grosvenori can be obviously increased under certain temperature and humidity conditions, the conversion of momordica grosvenori peels from light green collected normally to green-bean yellow to completely cooked yellow-green is promoted, the pulp takes obvious sugar threads, and the taste and mouthfeel are obviously improved.
Preferably, in step (1), the conditions: stacking standard baskets with the height of 4-6; the temperature is 22-28 ℃; the relative humidity is 70-90%; the regular ventilation is carried out once when the time is 22-26 h.
The accumulation height is too low, so that storage space is wasted, and the accumulation of volatile substances of the fresh momordica grosvenori in the basket in the ripening process and the mutual ripening promotion of the momordica grosvenori are not facilitated; if the height is too high, the bearing capacity is easy to exceed the bearing range of the standard fructus momordicae basket, and the fresh fructus momordicae is easy to crush so as to increase the fruit damage rate. The temperature is 22-28 ℃, and the relative humidity is 70-90%. Under the temperature and humidity condition, the yellow ripeness of the harvested fresh momordica grosvenori can be remarkably promoted by combining the exogenous additive substance, namely the rice bran oil fatty acid. The timing ventilation is to make the oxygen reach the level close to the air (about 21%) when the oxygen volume concentration is 8-15%, preferably 10-12%. Under the condition in the warehouse, the air is exchanged once in about 22-26 hours to promote the maturation of the fresh momordica grosvenori.
Theoretically, the fatty acid of the rice bran oil can not enter the interior of the momordica grosvenori, and the reason probably promoting the yellow ripening of the momordica grosvenori is presumed to be that the fatty acid part of the rice bran oil is combined with the pericarp cells of the momordica grosvenori and is utilized by the cells, energy is released in the oxidation process of the cells, and the yellow ripening of the cells is obvious.
Preferably, in step (2), the saccharification is carried out under external natural conditions, and good ventilation is required to avoid direct sunlight and rain; stacking standard baskets with the height of 4-5, wherein each pile of standard baskets is 4-6 in length and width; standing for 7-9 days; the condition for completing saccharification is that more than 80% of the surface of the fruit is visually observed to be yellow in a large area, and the weight of the fruit is 75-90% of the weight of the fruit before standing.
Although the momordica grosvenori is yellow cooked indoors, the temperature and humidity in the yellow cooked process are greatly different from the external natural conditions, so that the momordica grosvenori needs to be stored for a period of time under the external natural conditions to further evaporate water in the momordica grosvenori and promote the yellow cooked momordica grosvenori to be further cooked, more saccharides are generated and accumulated, the taste and the mouthfeel are better, the color of the fruit peel is further yellow, the fruit pulp is twisted into obvious sugar threads, and the taste and the mouthfeel are obviously improved through the synergistic effect of the indoor yellow cooked process and the outdoor saccharification.
Preferably, in the step (3), selecting fresh grosvenor momordica fruits with yellow surface area being more than or equal to 75%, intact, non-damaged and non-rotten, namely yellow cooked and saccharified high-quality fresh grosvenor momordica fruits as raw materials for preparing peeled and caked dry grosvenor momordica fruits. By the ripening and saccharification treatment, when the yellow area of the surface of the fresh fructus momordicae is more than or equal to 75%, the sugar accumulation reaches the highest, obvious sugar threads are picked up by hands, and the fructus momordicae has the best taste and mouthfeel.
Preferably, in the step (4), the shaped peeled and caked dried momordica grosvenori has a thickness of 0.5-2.0 cm and is caked in an elliptical to circular shape. Because the fresh momordica grosvenori is divided into 5 grades from extra-large fruits to outer fruits according to the size, in order to keep seeds intact in the shaping process, the thickness of the peeled and caked dried momordica grosvenori is determined according to the size of the fresh fruits.
Preferably, in step (5), the program comprises the following steps and parameters:
microwave enzyme deactivation. Microwave heating for 10-30 min with microwave power of 30-50KW, keeping the temperature at 80-85 deg.C, and transferring into a baking room for Maillard reaction;
② Maillard reaction: 0 to 6 h: keeping the air pressure balance at the temperature of 70-85 ℃ and the relative humidity of 80-90%, and performing sufficient aroma-enhancing and flavor-enhancing damp-heat treatment until the strong flavor of the roasted sweet potatoes is emitted; 6, 6 th to 30 th: baking at 65-70 ℃, and drying by air blast; stopping heating for 30-40 h, keeping the relative humidity at 75-90%, circulating purified air, spreading and drying under the ultraviolet sterilization condition to fully remoisten and moisten the fruit cakes, and picking up dark yellow sugar threads on the surfaces; and (5) baking at 55-60 ℃ for 40-56 h, and drying by air blast until the water content is reduced to 25-35%.
The Maillard reaction is carried out, the baking is carried out twice instead of one-time baking according to the common conventional method, the first baking is carried out at 65-70 ℃, the second baking is carried out at 55-60 ℃, and a spreading and drying process is carried out between the two baking. The inventor finds that the characteristic that the momordica grosvenori is easy to regain moisture is utilized in the spreading and drying process, so that the momordica grosvenori is fully placed and regained moisture, and the method is similar to a sweating step in the drying process of traditional Chinese medicinal materials. The fresh momordica grosvenori contains rich amino substances such as protein and amino acid and reducing sugar such as glucose and fructose, can perform Maillard reaction for enhancing flavor under certain baking conditions, increases aroma and color, generates strong flavor of the baked sweet potatoes, and thus obviously improves the taste and mouthfeel of finished products. The fresh fructus momordicae contains various bioactive components and flavor nutrient substances, when the fresh fructus momordicae is dried to a certain water content, because pectin, fructose, protein and other components have strong moisture absorption effects, after the heating is stopped, the fructus momordicae can absorb moisture in the air and regain moisture, and the moisture is also continued at normal temperature after the Maillard reaction at a higher temperature, so that the fusion of the protein, the sugar and the moisture is further promoted, the flavor nutrition is improved, and the flavor is obviously enhanced and increased. The air blast baking is not only to evaporate the water in the fresh fructus momordicae, but also to carry out Maillard reaction under different water contents, so that the product with good taste and flavor can be obtained. The invention adjusts the optimal Maillard reaction condition through the baking, moisture regain and secondary baking of specific steps, and the aroma-enhancing and color-increasing effects are more obvious.
Fresh fructus Siraitiae Grosvenorii contains endogenous enzyme, and can be used for enzymolysis to destroy mogroside, so as to reduce the content of mogroside represented by mogroside V, and to damage seriously under certain conditions. As described above, in the Provisions of the "Chinese pharmacopoeia" 2020 edition, Siraitia grosvenorii contains mogroside V (C) 60 H 102 O 29 ) The content of the mogroside V in the fresh momordica grosvenori is not less than 0.50 percent, the content of the mogroside V in the fresh momordica grosvenori is 0.3-0.5 percent, 1 kg of dry momordica grosvenori can be obtained by baking 4 kg of fresh momordica grosvenori according to the common general knowledge in the field of the momordica grosvenori industry, and the content of the mogroside V in the dry momordica grosvenori is at least more than or equal to 0.9 percent according to the effective component transfer rate of 75 percent considering the decomposition and damage of the mogroside caused by microorganisms and enzymes in the long-time baking process. Therefore, the protoenzyme in the fresh momordica grosvenori is inactivated to reduce the decomposition damage of the protoenzyme to the momordica grosvenori saponin, so that the momordica grosvenori saponin is improvedTaste and mouthfeel, and an important link for keeping excellent sweet taste performance. The microwave enzyme deactivation has the obvious advantages of short time and high efficiency, and can inactivate the primary enzyme of the fresh momordica grosvenori. The primary enzyme plays a key role in the yellow ripening and saccharification processes, namely, the taste and flavor of the momordica grosvenori are obviously enhanced. However, after the momordica grosvenori is fully saccharified and ripened, namely after the momordica grosvenori glycoside V is accumulated, the existence of the primary enzyme can decompose and damage the momordica grosvenori glycoside to break the glycoside bond in the momordica grosvenori glycoside, so that the content of the momordica grosvenori glycoside, especially the glycoside V, is reduced and is more obvious under a certain temperature condition. In the baking industry of momordica grosvenori, the whole fruits are generally dried for a long time, so that the momordica grosvenori saponin is seriously damaged by zymohydrolysis of the protozyme. The invention is based on the innovation point that the mogroside is stable to heat but unstable to the primary enzyme and acid, so that after peeling, the primary enzyme is inactivated by microwave heating to keep higher mogroside V content.
When the momordica grosvenori is baked to a certain moisture content, the seed pieces of the momordica grosvenori are tightly bonded and are not easy to separate, and in order to solve the problem, the drying mode needs to be changed when a certain moisture content is maintained so as to keep proper tightness among the seed pieces, and the microwave vacuum drying in the step (5) can solve the problem.
The temperature of the microwave vacuum drying is 60-65 ℃, the vacuum degree is less than or equal to-0.085 MPa, and the drying is carried out until the moisture is less than or equal to 10%. The microwave vacuum drying combines the advantages of microwave internal heating and vacuum bulging to loosen the product, the moisture content of the siraitia grosvenori is enabled to be certain by baking, and the microwave vacuum drying is combined, so that the seed flaps of the peeled and caked dried siraitia grosvenori can be bonded to a certain extent but not excessively loosened and are easy to peel.
The invention provides peeled cake-shaped dried momordica grosvenori and a preparation method thereof. And then the fruit is combined with outdoor saccharification to further evaporate water in the fruits, so that the yellow ripe fruits are further ripe, more saccharides are generated and accumulated, the taste and the mouthfeel are better, the color of the peel is further changed to be yellow, and obvious sugar threads are twisted by the pulp to obviously increase the fruit fragrance of the fresh momordica grosvenori and obviously improve the taste and the mouthfeel from the source of raw materials.
When the yellow area of the surface of the fresh momordica grosvenori is more than or equal to 75 percent, the sugar accumulation reaches the highest, obvious sugar threads are picked up by hands, and the momordica grosvenori has the best taste and mouthfeel. Because the fresh momordica grosvenori is divided into 5 grades from extra-large fruits to outer fruits according to the size, in order to keep seeds intact in the shaping process, the thickness of the peeled and caked dried momordica grosvenori is determined according to the size of the fresh fruits.
Fresh fructus Siraitiae Grosvenorii contains endogenous enzyme, and can be used for enzymolysis to destroy fructus Siraitiae Grosvenorii saponin represented by fructus Siraitiae Grosvenorii saponin V, reduce its content, and decompose and destroy seriously under certain conditions. The microwave enzyme deactivation has the obvious advantages of short time and high efficiency, can deactivate the fresh siraitia grosvenori primary enzyme, reduce the decomposition damage of the fresh siraitia grosvenori primary enzyme to the siraitia grosvenori saponin, and keep the excellent sweet taste of the product, thereby further improving the taste and the mouthfeel. The fresh momordica grosvenori contains rich amino substances such as protein and amino acid and reducing sugar such as glucose and fructose, and can perform Maillard reaction for enhancing flavor under certain conditions, increase aroma and color, generate strong flavor of roasted pachyrhizus, and thus the taste and mouthfeel of finished products are obviously improved. The fresh fructus momordicae contains various bioactive components and flavor nutrient substances, when the fresh fructus momordicae is dried to a certain water content, because pectin, fructose, protein and other components have strong moisture absorption effects, after the heating is stopped, the fructus momordicae can absorb moisture in the air and regain moisture, and the moisture is also continued at normal temperature after the Maillard reaction at a higher temperature, so that the fusion of the protein, the sugar and the moisture is further promoted, the flavor nutrition is improved, and the flavor is obviously enhanced and increased. The air blast baking is not only to evaporate the water in the fresh fructus momordicae, but also to carry out Maillard reaction under different water contents, so that the product with good taste and flavor can be obtained. The seed flaps of the peeled dry momordica grosvenori cake can be bonded to a certain extent but not loosened excessively and is easy to peel off by combining microwave vacuum drying and microwave internal heating and vacuum bulging.
The method combines the baking of a certain procedure with the microwave vacuum drying, not only furthest retains the content of the momordica saponins, enhances the flavor of the finished product, improves the property of the product, improves the stability of the product, is easy to store, and obtains the finished product of peeled and cake-shaped dried momordica grosvenori through vacuum packaging.
The third purpose of the invention is to provide a momordica grosvenori tea, which is obtained by soaking the peeled dry momordica grosvenori cakes with boiling water or hot water, wherein the mass ratio of the peeled dry momordica grosvenori to the water is properly adjusted within a certain range according to the taste preference of different people, for example, the ratio of the peeled dry momordica grosvenori to the water is 1: 10-100 of the total weight of the composition.
The invention has the beneficial effects that:
(1) the invention provides high-quality peeled biscuit-shaped dried momordica grosvenori. Has the following characteristics: the content of the mogroside V is more than or equal to 1.2 percent, and the water content is less than or equal to 10 percent; has pleasant sugar and fruit flavors; cake shape, dark yellow to brown, yellow-white inside; the texture is loose, and the seed valve is easy to peel; has good taste and pure sweet taste. The content of the mogroside V is far higher than the requirement that the content is not lower than 0.5% in the 2020 edition of Chinese pharmacopoeia, and the characters are completely different from the pharmacopoeia standards; has the characteristic smell and taste of the momordica grosvenori, has no medicinal taste and can be widely applied to the field of food.
(2) The invention takes fresh momordica grosvenori as raw material, and the peeled dry momordica grosvenori is prepared by the steps of indoor yellow ripening under specific conditions, outdoor saccharification, fruit selection and cleaning, peeling and shaping, microwave enzyme inactivation, Maillard reaction, interactive baking and spreading drying, microwave vacuum drying, vacuum packaging and the like.
(3) According to the invention, the content of endogenous ethylene in the fresh momordica grosvenori is increased by adding the rice bran oil fatty acid, the indoor temperature and humidity are controlled to promote the yellow ripening of the momordica grosvenori, and the ripening technology of adjusting illumination and temperature and directly adding exogenous ethylene in the prior art is changed.
(4) According to the invention, firstly, the fresh momordica grosvenori reaches the quality of high-quality yellow ripe fruits through yellow ripening under indoor specific conditions, more saccharides are generated and accumulated by combining with outdoor saccharification, the taste is better, the color of the peel is further turned yellow, obvious sugar threads are picked up by the pulp, and the taste of the product is obviously improved from the source of raw materials; secondly, by peeling and short-time efficient microwave sterilization, the enzyme which is originally stored in the fresh momordica grosvenori and can carry out enzymolysis to destroy the momordica grosvenori saponin is inactivated, and the decomposition and the damage of the momordica grosvenori saponin to the momordica grosvenori saponin are reduced, so that the excellent sweet taste performance of the product is maintained, and the taste and the mouthfeel of the product are further improved in the aspect of components; the Maillard reaction is carried out alternately by baking and spreading and drying under different temperature and humidity conditions, so that aroma and taste are enhanced, obvious fruit aroma and sugar aroma are generated, the color and luster are improved, and the product quality is further improved in the aspects of smell and color; finally, the seed flaps of the peeled and caked dried momordica grosvenori are bonded to a certain extent but are not excessively compact or loose and are easy to peel off by baking to a certain water content and combining with microwave vacuum drying, so that the quality of the product is improved in the aspect of properties.
Detailed Description
The present invention will be further described with reference to the following examples.
The fresh momordica grosvenori used in the embodiment of the invention is purchased from Longjiang county, Yongfu county, Guangxi Guilin city, and the harvesting time is 10 ten days later.
The used rice bran oil fatty acid was purchased from the Hainan Huacheng biological resources GmbH, as a white solid with a purity of 98.5%.
In the embodiment of the invention, the content of mogroside V is determined by High Performance Liquid Chromatography (HPLC) according to '2020 edition of Chinese pharmacopoeia'; the water content is determined by a drying weight loss method according to the 2020 edition of Chinese pharmacopoeia; the taste and mouthfeel of the peeled and caked dried fructus momordicae are measured by perception.
Example 1
1. And (5) yellow and cooked.
(1) Selecting fruits and warehousing: selecting and removing old Chinese olive and greenhouse fruit from fresh collected fructus Siraitiae Grosvenorii, selecting intact, undamaged and moldy common fruit, dividing into 5 grades of special fruit, big fruit, medium fruit, small fruit and outer fruit according to size by fructus Siraitiae Grosvenorii fruit measuring plate, and separating according to the following standards: 240 small fruits/basket, 180 medium fruits/basket, 140 big fruits/basket; 13.5 kg of special fruits and outer fruits per basket. And (4) performing basket filling, and warehousing and stacking according to grades, wherein the length, the width and the height of each stack are 5 baskets, 5 baskets and 5 baskets, and the stack distance is 60 cm.
(2) Spraying diluted ethanol solution of rice bran oil fatty acid. The rice bran oil fatty acid is prepared into the concentration of 0.4% by 6% ethanol water solution at the temperature of 28 ℃, the spraying amount is based on the wetting of the surface of the fresh momordica grosvenori, and approximately 80mL of the medicament is sprayed on each kilogram of the fresh momordica grosvenori.
Adjusting the temperature in the warehouse to 25 ℃, adjusting the relative humidity to 83 percent, ventilating once every 24 hours, and standing for 7 days.
2. And (4) saccharifying.
Placing the yellow cooked fresh fructus Siraitiae Grosvenorii in a well ventilated shed for stacking, wherein the length, width and height of each stack are 5 baskets, 5 baskets and 5 baskets, and the stacking distance is 60 cm. Standing for 8 days, and visually observing that more than 85% of the fruit surface is yellow, wherein the weight of the fruit is 87% of that before standing.
3. And (4) selecting fruits and cleaning.
Selecting fruits with surface yellow area not less than 80%, intact, undamaged and mildewed from the saccharified fresh fructus momordicae, and cleaning the fruits with tap water.
4. Peeling and shaping.
Peeling off peel, and pressing into oval cake with thickness of about 1.8cm, about 1.5cm, 1.2cm and 0.9 cm.
5. And (5) performing damp-heat treatment and baking.
Putting the peeled and shaped fruit cakes into a baking tray one by one, keeping the distance of 2cm, and processing according to the following procedures:
microwave enzyme deactivation. Heating with microwave for 25min at 95 deg.C, and transferring into baking room;
② Maillard reaction: 0 to 6 h: keeping the air pressure balance at the temperature of 82 ℃ and the relative humidity of 85 percent, and performing sufficient aroma-enhancing and flavor-enhancing damp-heat treatment until the strong flavor of the roasted sweet potatoes is emitted; 6, 6 th to 30 th: baking at 67 ℃, and drying by blowing; stopping heating for 30-40 h, wherein the relative humidity is 85%, the air is purified for circulation, and the fruit cake is spread and dried under the ultraviolet sterilization condition, so that the fruit cake is fully moisturized and moistened, and dark yellow sugar threads are picked up on the surface; and (5) baking at the temperature of 58 ℃ for 40-56 h, and drying by air blast until the water content is reduced to 30%.
6. And (5) microwave vacuum drying.
Transferring the baked fruit cake into a microwave vacuum drying oven, controlling the temperature at 62 ℃ and the vacuum degree at-0.085 MPa, and drying for 3 h.
7. And (7) vacuum packaging.
Vacuum packaging in clean environment to obtain peeled cake-like dried fructus Siraitiae Grosvenorii.
Through detection, the content of mogroside V in the peeled and caky finished product of the dried momordica grosvenori is 1.72 percent, and the water content is 8.6 percent;
product properties: the color is brown yellow, and the seed valve is easy to peel.
The peeled dry momordica grosvenori cake is mainly used for making tea, such as tea drinks, can be used for making water independently, and can also be mixed with other tea leaves, such as scented tea, fruit tea and the like. The beverage prepared by soaking the peeled and cake-shaped dried momordica grosvenori disclosed by the invention in water has unique momordica grosvenori faint scent, special scorched aroma, mellow taste, aromatic smell, no acerbity, scorched paste or scorched bitter taste and excellent drinking experience.
Example 2
The other conditions and operations were the same as in example 1 except that in (2) of step 1, the concentration of the aqueous ethanol solution of rice bran oil fatty acid was 0.6%.
Example 3
The other conditions and operations were the same as in example 1 except that in (2) of step 1, the concentration of the aqueous ethanol solution of rice bran oil fatty acid was 0.2%.
Example 4
The other conditions and operations are the same as in example 1 except that the maillard reaction in step 5 is: 0 to 6 h: keeping the air pressure balance at the temperature of 82 ℃ and the relative humidity of 85 percent, and performing sufficient aroma-enhancing and flavor-enhancing damp-heat treatment until the strong flavor of the roasted sweet potatoes is emitted; 6, 6 th to 40 th: baking at 67 ℃, and drying by blowing; and (5) baking at the temperature of 58 ℃ for 40-56 h, and drying by air blast until the water content is reduced to 30%. Namely, the step of spreading and drying in the air is eliminated.
Comparative example 1
The other conditions and operations were the same as in example 1 except that (2) of step 1, i.e., the operation of spraying the rice bran oil fatty acid was not performed.
Comparative example 2
The other conditions and operations were the same as in example 1 except that the first step of step 5, i.e., the microwave enzyme deactivation, was not performed. The content of mogroside V in the finally obtained dried fructus momordicae is reduced to 1.2%.
Application example
Taking 1 peeled dry Grosvenor momordica fruit cake of the above examples and comparative examples (selecting fruits, making the weight of the dry Grosvenor momordica fruit of different examples and comparative examples about 20 g), dividing into small pieces, adding 600mL boiling water, soaking for 5min, cooling to about 40 ℃ and carrying out sensory experience.
Sensory evaluators were screened according to the regulations of GB/T16291.2-2010, and after training for taste sensitivity, 20 sensory evaluators (male and female halves) were finally screened to constitute a sensory evaluation panel. The test persons were asked to taste the tea beverages of the dried siraitia grosvenorii soaked in water of the above example 1 and comparative example, and the odor and taste thereof were scored to be 5 points, which were full, indicating the most satisfactory; a score of 1 is the lowest score, indicating the least satisfactory, and the average score obtained is finally taken over all subjects. The results are shown in table 1 below:
TABLE 1
| Dried fructus momordicae | Smell(s) | Taste of the product |
| Example 1 | 4.5 | 4.3 |
| Example 2 | 4.6 | 4.2 |
| Example 3 | 4.3 | 4.2 |
| Example 4 | 4.1 | 3.9 |
| Comparative example 1 | 3.8 | 3.7 |
| Comparative example 2 | 4.0 | 3.8 |
Claims (10)
1. A peeled dry momordica grosvenori cake is characterized in that the peeled dry momordica grosvenori is obtained by performing yellow ripening on the green fruits of momordica grosvenori, spraying a dilute ethanol solution of rice bran oil fatty acid on the surface of the green fruits of momordica grosvenori, saccharifying, peeling, performing microwave enzyme deactivation, performing Maillard reaction and performing microwave vacuum drying, wherein the content of mogroside V in the peeled dry momordica grosvenori cake is more than or equal to 1.2 wt%, and the water content is less than or equal to 10 wt%; the appearance is dark yellow to brownish yellow, and the interior is yellow-white; the texture is moderate, and the seed valve is easy to peel.
2. The method of preparing peeled dry Lo Han Guo of claim 1, comprising the steps of:
(1) yellow and ripe momordica grosvenori:
selecting and warehousing selected fresh momordica grosvenori;
secondly, dilute ethanol solution of rice bran oil fatty acid is uniformly sprayed on the surface of the fresh momordica grosvenori, and meanwhile, the condition is controlled to promote the momordica grosvenori to be yellow and ripe;
(2) saccharifying momordica grosvenori:
saccharifying the yellow ripe fresh momordica grosvenori until more than 80% of the surfaces of the fruits are visually observed, and enabling the fruits to be yellow in large area, wherein the weight of the fruits is 80-90% of that of the fruits before the fruits are placed;
(3) selecting and cleaning fruits:
selecting fruits with a surface yellow area of more than or equal to 75 percent, intact, undamaged and mildewed from the saccharified fresh momordica grosvenori, and cleaning;
(4) peeling and shaping:
peeling off peel, and pressing pulp and seeds into cake shape;
(5) and (3) performing damp heat treatment and baking: the peeled and shaped fruit cake is processed according to the following procedures:
microwave enzyme deactivation: inactivating enzyme under microwave condition, and transferring into baking room;
② Maillard reaction: sequentially carrying out damp-heat treatment, baking, spreading and airing and baking on the enzyme-inactivated momordica grosvenori till the water content is reduced to 25-35 wt%;
(6) microwave vacuum drying;
(7) and (3) vacuum packaging: vacuum packaging in clean environment to obtain peeled cake-like dried fructus Siraitiae Grosvenorii.
3. The preparation method according to claim 2, wherein in the step (1), the rice bran oil fatty acid is prepared with a 5-10% ethanol aqueous solution to a concentration of 0.4-0.6%.
4. The preparation method according to claim 2, wherein in the step (1), the control condition is a stacking height of 4 to 6 standard baskets; the temperature is 22-28 ℃; the relative humidity is 70-90%; the regular ventilation is carried out once when the time is 22-26 h.
5. The production method according to claim 2, wherein in the step (2), the conditions for the saccharification of Momordica grosvenori are those under external natural conditions, which require good ventilation and protection from direct sunlight and rain; stacking standard baskets with the height of 4-5, wherein each pile of standard baskets is 4-6 in length and width; standing for 7-9 days.
6. The production method according to claim 2, wherein in the step (4), the pressed cake is a pressed cake having a thickness of 0.5 to 2.0cm and being oval to circular in shape.
7. The preparation method according to claim 2, wherein in the step (5), the microwave enzyme deactivation conditions are: microwave heating is carried out for 10-30 min, the microwave power is 30-50KW, and the temperature is kept at 80-85 ℃.
8. The production method according to claim 2, characterized in that, in the step (5), the conditions of the Maillard reaction are: 0 to 6 h: keeping the air pressure balance at the temperature of 70-85 ℃ and the relative humidity of 80-90%, and performing sufficient aroma-enhancing and flavor-enhancing damp-heat treatment until the strong flavor of the roasted sweet potatoes is emitted; 6, 6 th to 30 th: baking at 65-70 ℃, and drying by air blast; stopping heating for 30-40 h, keeping the relative humidity at 75-90%, circulating purified air, spreading and drying under the ultraviolet sterilization condition to fully remoisten and moisten the fruit cakes, and picking up dark yellow sugar threads on the surfaces; and (5) baking at 55-60 ℃ for 40-56 h, and drying by air blast until the water content is reduced to 25-35%.
9. The preparation method according to claim 2, wherein in the step (6), the microwave vacuum drying is carried out at a temperature of 60-65 ℃, a vacuum degree of less than or equal to-0.085 MPa and drying is carried out until the moisture content is less than or equal to 10%.
10. A momordica grosvenori tea, which is obtained by soaking peeled dry momordica grosvenori in the weight ratio of 1: 10-100.
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