CN114886099B - Peeled and dried cake-shaped momordica grosvenori and preparation method thereof - Google Patents
Peeled and dried cake-shaped momordica grosvenori and preparation method thereof Download PDFInfo
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- CN114886099B CN114886099B CN202210585262.3A CN202210585262A CN114886099B CN 114886099 B CN114886099 B CN 114886099B CN 202210585262 A CN202210585262 A CN 202210585262A CN 114886099 B CN114886099 B CN 114886099B
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- 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
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound 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
- 238000000643 oven drying Methods 0.000 description 1
- 235000012771 pancakes 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
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- 230000035484 reaction time Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 230000000241 respiratory effect 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
- 230000035945 sensitivity Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229930190082 siamenoside Natural products 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
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 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
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- 150000008130 triterpenoid saponins Chemical class 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a peeled cake-shaped dried momordica grosvenori and a preparation method thereof, wherein the peeled cake-shaped dried momordica grosvenori is obtained by spraying a dilute ethanol solution of rice bran oil fatty acid on the surface of the dried momordica grosvenori after yellow ripening treatment, and then carrying out saccharification, peeling, microwave enzyme deactivation, maillard reaction and microwave vacuum drying, wherein the content of mogroside V in the peeled cake-shaped dried momordica grosvenori is more than or equal to 1.2wt% and the moisture is less than or equal to 10wt%; the appearance is deep yellow to brown yellow, and the interior is yellow-white; the quality is moderate, and the seed valve is easy to be peeled. According to the invention, through the yellow ripeness of the fructus momordicae and the combination of outdoor saccharification, more sugar substances are generated and accumulated, so that the taste is better, and the taste of the product is obviously improved from the source of raw materials; secondly, inactivating enzyme which damages the momordica grosvenori saponin through microwave sterilization; and the Maillard reaction of alternately baking and spreading and airing under different temperature and humidity conditions is adopted to increase the aroma and flavor, so that obvious fruit flavor and sugar flavor are generated, and the product quality is further improved in terms of odor and color.
Description
Technical Field
The invention relates to the field of food processing technology and grosvenor momordica fruit industry, in particular to peeled and dried cake-shaped grosvenor momordica fruit and a preparation method thereof.
Background
Momordica grosvenori (Siraitia grosvenorii (Swingle) C.Jeffrey), english name: fructus momordicae the fruit of the perennial vine of Cucurbitaceae is known as "Shenxian fruit", which is mainly produced in Guangxi Zhuang nationality Gui Linshi Yongfu county Longjiang county, baishou town, longsheng nations, lingui, hunan province Huai, yongzhou, heng yang, shaoyang and other places. Momordica grosvenori is one of the first approved materials for both medicine and food, and has the main effects of moistening lung, relieving cough, promoting fluid production and resolving phlegm.
Fructus Siraitiae Grosvenorii is rich in flavor and nutrition, and triterpenoid saponins as non-sugar sweet component: the cucurbitacin alkane-containing triterpene saponin mainly comprises mogroside V, IV, 11-O-mogroside V, siamenoside and the like, and the fresh fruit content is 0.3-0.5%, wherein the mogroside V is a main sweet component, is nontoxic, low in calorie and high in sweetness (256-344 times of sucrose), has good thermal stability, and is a main standard for evaluating the quality of the momordica grosvenori; reducing sugar such as glucose, fructose, sucrose and the like, and fresh fruit content is 9-14%; amino compounds such as protein, amino acid and the like, and the dry fruit content is 7.1% -7.8%; fatty acid, flavonoid compounds, 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 fresh fructus momordicae after harvesting is treated in China, and the common practice is to harvest the fructus momordicae after reaching the maturity stage, wherein the storage mode is mostly short-term storage of outdoor greenhouse building, or saccharification and post-maturation are carried out by piling up the fructus momordicae indoors, and the fructus momordicae is sold to plant extract enterprises or baked in batches to prepare the dry fructus momordicae. The main processing enterprises of the domestic fresh fructus momordicae mainly adopt a mode of placing the fresh fructus momordicae in a refrigeration house for storage due to large purchasing quantity. The storage mode is normal temperature or long-time storage in a cold storage, and fresh momordica grosvenori is slowly promoted to be further ripe in the storage process, namely after-ripe in industry definition, and the cost is that the bad fruit rate is obviously increased. Although the normal temperature storage time is shorter and generally more than 15 days, the influence of external factors is large, and the bad fruit rate is very easy to cause once the control is bad; the cold storage has lower temperature, but longer time, generally 30 days to several months, and only the temperature is controlled, and the cold storage still has higher fruit rate.
Ripening of fruit is a complex process, for example: the decomposition of chlorophyll and the synthesis of other pigments (such as carotenoid or anthocyanin) make the green of the fruit disappear to present fresh color; starch breaks down into sugars and the consumption of organic acids sweetens the fruit; accumulation of aromatic substances; the solidification and oxidation of the soluble tannin, the disappearance of astringency of the fruit, the softening of the fruit tissue and the like can be carried out simultaneously at a relatively high speed, and a complex physiological and biochemical phenomenon can be achieved. The above-mentioned various changes in the fruit ripening process are all carried out in the presence of enzymes. The fruit has ethylene formed in the natural ripening process, and the closer to fruit ripening, the higher the ethylene content, once the fruit ripens, the ethylene content is reduced again, and the ethylene generated by the fruit has the effect of promoting fruit ripening. Ethylene is a plant hormone, can regulate the development and aging of plant fruits, can greatly improve the respiration intensity of the fruits, can improve the oxygen permeability of the fruit tissue primordium, promote the respiration of the fruits and other biochemical processes involved in the oxygen, and can enhance the activity of enzymes in the fruits and change the activity direction of the enzymes, thereby greatly shortening the ripening time of the fruits. In the current stage, the ripening of fruits and vegetables is mainly carried out by using ethylene, and ethylene gas is introduced into a ripening warehouse for ripening, or commercially available ethephon liquid is used for ripening, and the essence of ripening is that exogenous ethylene is directly used. However, the fructus momordicae is different from fruits with obvious after ripening such as bananas, tomatoes, papaya and the like: the momordica grosvenori peel is hard and crisp, most of the momordica grosvenori peel is seed, accounting for more than 70%, and pulp is less; the peel of banana, tomato, papaya is softer, and the majority of the peel is pulp. At present, the ripening of fruits is mainly carried out by ripening bananas, tomatoes, papaya and the like with ethylene, but the ripening effect of ethylene on the momordica grosvenori is not obvious. Maturation of the harvested momordica grosvenori is a complex biological process, and the mechanism of the harvested momordica grosvenori is not clear at present.
The Chinese pharmacopoeia 2020 edition provides that fructus Siraitiae Grosvenorii is dry fruit of Momordica grosvenori of Cucurbitaceae, has brown, yellow brown or green brown surface, and contains mogroside V (C) 60 H 102 O 29 ) Not less than 0.50%. As described above, the content of mogroside V in fresh Siraitia grosvenorii is 0.3-0.5%, it is known from common knowledge in the industry of Siraitia grosvenorii that 1 kg of dry Siraitia grosvenorii can be obtained by baking 4 kg of fresh Siraitia grosvenorii, and the content of mogroside V in dry Siraitia grosvenorii should be at least greater than or equal to 0.9% calculated according to 75% of the transfer rate of active ingredient due to decomposition and destruction of microorganism and enzyme to mogroside during long-time baking.
Therefore, in the traditional baking process of the fresh momordica grosvenori, the loss of the momordica grosvenori saponin V is serious, and a modern deep processing technology is needed, so that the loss of the momordica grosvenori saponin V is reduced to the greatest extent, and the quality of the finished dry momordica grosvenori is improved.
The food is different from the medicine, and on the premise of ensuring safety, the taste is required firstly, so that in order to enable the baked dry fructus momordicae to have excellent taste, the original slightly bitter taste of the fresh fructus momordicae needs to be eliminated firstly. The applicant finds that the best taste in the fresh fructus momordicae is yellow ripe fruits, the peel of the fresh fructus momordicae is yellow in large area, obvious sugar threads are picked up by hand, and the fresh fructus momordicae has intense fruit flavor and sugar flavor, and the taste is pleasant. Therefore, how to make the fresh fructus momordicae reach the quality of the yellow ripe fruits in batches is critical to solve the taste and mouthfeel of the fresh fructus momordicae from the source and then to be used for baking processing. The main sweet component, namely the mogrosides, is kept at a higher transfer rate as much as possible in the baking process, so that the loss is reduced, and the high-quality dry momordica grosvenori with high sweetness and pure taste is obtained.
The maillard reaction is a kind of flavoring and flavoring reaction widely existing in the food industry, also called non-enzymatic browning reaction, and is a reaction between carbonyl compounds (reducing sugar) and amino compounds (amino acids and proteins), and finally brown or even black macromolecular melanoidins or melanoidins are generated through a complex process, so the maillard reaction is also called as a ketamine reaction. The influencing factors are mainly as follows: the type of amino acid and sugar, temperature and reaction time, water activity and pH, etc. The fresh fructus momordicae contains abundant reducing sugar such as glucose, fructose, sucrose and the like, amino compounds such as amino acid, protein and the like, and the applicant finds that after the pericarp of the fresh fructus momordicae is removed, the nutrition and moisture contained in the fruit content can generate obvious aroma-enhancing and taste-enhancing reaction under certain temperature and humidity conditions, and pleasant sweet potato flavor, namely obvious sweet flavor and burnt flavor, can be generated, and the taste is better.
Therefore, on the basis of promoting the yellow ripeness of the fresh momordica grosvenori to remarkably improve the taste, the color, smell and taste of the finished product peeled and dried momordica grosvenori are further enhanced in the baking processing process, so that the finished product peeled and dried momordica grosvenori with high quality is obtained.
The baking and drying of the fresh momordica grosvenori are studied more in China, and the processing process mainly comprises baking, microwave vacuum drying, freeze drying and the like; the dried fructus momordicae is divided into peeling and whole fruit according to the shape of the final product. The baked fructus momordicae takes the fresh fructus momordicae which is normally harvested as a raw material.
The prior art disclosed for treating the harvested momordica grosvenori to promote the ripening, traditional baking of traditional Chinese medicinal material momordica grosvenori, baking and drying whether the fresh momordica grosvenori is peeled or not comprises the following steps:
1. treating the harvested momordica grosvenori to promote maturation
CN202010872757.5 discloses a method for processing isolated momordica grosvenori and isolated momordica grosvenori, the method comprises the following steps: the method comprises alternately treating the immature fructus Siraitiae Grosvenorii with high intensity red light, high temperature and high concentration carbon dioxide in a first environment and low intensity red light and low temperature in a second environment. 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 only uses the condition control of red light illumination, temperature and carbon dioxide to realize the maturation of the immature fructus momordicae, and the maturation is a complex physiological and biochemical process because the fresh fructus momordicae is picked off the plant, and only depends on the adjustment of illumination and temperature, has no synergistic condition of relative humidity, oxygen concentration and temperature, has no material foundation for promoting the maturation, and has scientifically to be demonstrated; carbon dioxide can cause respiratory injury to fresh fructus momordicae, increase the rate of bad fruits, promote rotting of fructus momordicae, is a substance with concentration to be controlled, and becomes a condition for promoting maturation of fructus momordicae. Therefore, the effect of the above method is to be further demonstrated.
CN201610234523.1 discloses a method for promoting the after-ripening of momordica grosvenori, which belongs to the technical field of momordica grosvenori processing. The method comprises the following steps: (1) Picking the green fructus momordicae in the morning of 5:00-7:00 of the picking season, taking the green fructus momordicae lightly, putting the green fructus momordicae lightly in a container, transporting the green fructus momordicae to a warehouse in time, taking the picked green fructus momordicae out of the container, and putting the green fructus momordicae on a frame one by one for tiling; (2) The temperature in the warehouse is regulated to 15-25 ℃, the illumination condition is that white light is scattered by 30-60W, the illumination is carried out for 3-18 hours each day, the illumination intensity is 800-1580 lx, and the total treatment is carried out for 6-9 d. The invention can effectively utilize raw materials, firstly shortens the post-treatment time and improves the production efficiency; secondly, the content of the mogroside is increased before processing, and a raw material with high content of glycoside V is provided for extracting the stevioside; thirdly, the mildew of the raw materials in the after-ripening is prevented, the quality of the sweet glycoside V extract is guaranteed, and the method has important effect and significance on the development of the grosvenor momordica fruit industry.
The method promotes the after-ripening of the momordica grosvenori only by adjusting the temperature and the illumination, and the ripening is a complex physiological and biochemical process because the fresh momordica grosvenori is picked off the plants, and the method has no synergistic effect conditions of relative humidity, oxygen concentration and temperature, has no material basis for promoting the ripening and does not consider factors such as the rate of bad fruits in the ripening process, so that the scientificity of the method is to be demonstrated.
In summary, regarding the prior art disclosed technical scheme of treating the harvested fresh fructus momordicae to promote maturation, the method mainly expands around temperature and illumination, ignores the synergistic effect of relative humidity, and the applicant finds out that the temperature has a certain effect through a comparison experiment, but the illumination has no significant effect on the maturity of the harvested fresh fructus momordicae. The maturation of the fresh momordica grosvenori is not considered to be a complex physiological and biochemical process, so that the chemical component substance basis participating in or promoting the maturation is omitted; the method aims at the ripening of the fresh momordica grosvenori, and bad fruit phenomena such as decay, deterioration and the like in the ripening process are not considered.
2. Traditional Chinese medicinal material fructus momordicae is baked conventionally
CN200410061484.7 discloses a method for baking and processing fructus momordicae: mature fructus momordicae fruits are respectively put into a movable multilayer three-dimensional fruit tray frame according to a large, medium and small mode, the fruit tray frame is pushed into a baking room with a flame path, a rotary fan and double-row suspended circulating flues, firewood or coal is combusted in a hearth, air in the baking room is heated through the flame path and the flues, the temperature is increased to 66+/-6 ℃, the rotary fan is started to enable the temperature in the baking room to be uniform, water in baking materials is discharged through an exhaust hole at the top of the baking room by flowing air, and the baking room is taken out after cooling. By adopting the method, the temperature in the drying room is uniform and consistent, so that the quality of the dried fructus momordicae is ensured; the fructus momordicae can be baked for more than 4 ten thousand times per furnace, and the efficiency is high; the fruit tray is not required to be turned frequently in the baking process, so that the labor intensity is low; the baking time is short, and only about 2 days are needed for baking the momordica grosvenori in each furnace.
The method takes mature fructus momordicae as a raw material, and the traditional Chinese medicine fructus momordicae is obtained by baking, which is the common baking of the traditional technology. But the baking time is not more than 55 hours, which is extremely remarkable different from the current seven-day six-night baking time, namely more than 144 hours, which is common in the dry fructus momordicae processing industry, and the scientificity is to be demonstrated. In addition, the content of the mogroside V in the dried momordica grosvenori obtained by the method is about 0.5 percent specified in Chinese pharmacopoeia.
3. Peeling fresh fructus Siraitiae Grosvenorii
CN201510485139.4 discloses a method for preparing peeled momordica grosvenori, which comprises the following steps: firstly, peeling fresh momordica grosvenori to obtain fresh momordica grosvenori pulp; and secondly, baking the peeled fructus momordicae for 2 to 5 hours under the conditions of absolute vacuum degree of 0.85Mpa to 0.90Mpa and temperature of 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 quick 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 the soup is light white and has no burnt taste and bitter taste when being made into tea.
The method is that peeled fresh momordica grosvenori is simply dried in vacuum, the ripening of the momordica grosvenori is not promoted, common momordica grosvenori is taken as a raw material, and if the raw momordica grosvenori is immature, the purported no bitter taste cannot be achieved; the finished product lacks sugar fragrance and has poor taste without the technical treatment of flavoring and flavor enhancement; vacuum drying at lower temperature for no more than 5 hr, and whether fructus Siraitiae Grosvenorii can be dried to water content less than or equal to 15% or not, and further proving is required.
CN201510445023.8 discloses a method for drying momordica grosvenori, which comprises the following steps: 1) Spreading the peeled cooked fresh grosvenor momordica seed pulp on a baking screen, and putting the baking screen into a baking chamber of grosvenor momordica baking equipment for baking; 2) The baking temperature is as follows: baking at 15-50deg.C for 8-12 hr, and oven drying the epidermis layer; ripening for 4-6 hours at 60 ℃; baking at 80deg.C for 10-12 hr. The invention can solve the problems of uneven temperature and poor drying quality of the flesh and the petals of the momordica grosvenori when the flesh and the petals of the momordica grosvenori are dried without the skin.
The method is that peeled fresh momordica grosvenori is simply baked, the ripening of the momordica grosvenori is not promoted, and common momordica grosvenori is taken as a raw material; the temperature of 15-50 ℃ and heating for a long time, the enzyme activity originally existing in the momordica grosvenori is strong, and the content of the momordica grosvenori saponin V can be obviously reduced by enzymolysis, so that the taste and the mouthfeel are affected, and the quality of a finished product is reduced; because the fresh momordica grosvenori has more water, the seed petals of the finished product obtained by the method are relatively compact and are not easy to peel; whether the ripening effect can be achieved under the condition of 60 ℃ needs to be further verified; the temperature is increased to 80 ℃ in the later drying period, and at the moment, the water is less, scorching paste and scorching bitter taste are easy to generate, and whether the quality of the finished product is good or not can be ensured, and the requirements for asking for evidence are also met.
CN201410287575.6 discloses a preparation method of momordica grosvenori nutlet tablet, which comprises the following steps: 1) Saccharification; 2) Peeling; 3) Drying at a sectional temperature; 4) And (5) post-treatment. The momordica grosvenori nutlet slices prepared by a series of novel processes of sun-drying saccharification, peeling, sectional temperature drying and the like are golden yellow in appearance, attractive in appearance, not fragile, convenient to store in the transportation process, light yellow in color of soaked soup, free of traditional Chinese medicine taste and caramel taste and capable of preserving the nutritional ingredients of momordica grosvenori.
The method comprises the steps of simply baking peeled fresh momordica grosvenori, wherein saccharification is carried out by airing and saccharification, and the ripening of the momordica grosvenori is not promoted; because the fresh momordica grosvenori has more water, the seed petals of the finished product obtained by the method are relatively compact and are not easy to peel; the different baking temperatures in the sections can produce fruit flavor, sugar flavor and burnt flavor with larger difference.
CN201310402205.8 discloses a microwave vacuum drying method for fresh momordica grosvenori slices, which is characterized in that: selecting high-quality mature fresh momordica grosvenori to slice, wherein the thickness of the slice is controlled to be 1-2cm; placing the sliced fresh fructus momordicae into a microwave enzyme deactivating machine to deactivate for 3-5min; then placing the de-enzymed fructus momordicae slices into microwave vacuum drying equipment for rapid dehydration, and taking out for natural cooling; vacuum sealing and packaging to obtain the final product. The method can bake fructus Siraitiae Grosvenorii rapidly at low temperature, maintain the nutrition components of fresh fructus Siraitiae Grosvenorii to the maximum extent, and facilitate the use of tea substitute.
The method is that the peeled fresh momordica grosvenori is subjected to simple microwave vacuum drying, and the ripening of the momordica grosvenori is not promoted; the finished product lacks sugar flavor and fruit flavor without technical treatment of flavoring and flavoring, and has poor taste; the method is characterized in that the microwave vacuum drying is carried out when the moisture content is high, and the seed petals are too loose and porous and lack texture.
CN201310245489.4 discloses a dried cake-shaped product of fresh momordica grosvenori and a processing technology thereof, which is prepared by pressing mature fresh momordica grosvenori into a pancake shape by a mould, drying and vacuum packaging. The product is a yellow brown dried cake-shaped Momordica grosvenori product, has fresh fragrance, and the brewed water is golden yellow and sweet in taste, completely eliminates the traditional Chinese medicine taste of Momordica grosvenori, and retains a large amount of nutrient components.
The method is that peeled fresh momordica grosvenori is simply baked, and the ripening of the momordica grosvenori is not promoted; because the fresh momordica grosvenori has more water, the seed petals of the finished product obtained by the method are relatively compact and are not easy to peel; different baking conditions can produce fruit flavor, sugar flavor and burnt flavor with larger difference; without the step of inactivating the primary enzyme of the momordica grosvenori, the momordica grosvenori saponin V has larger enzymolysis loss, thereby affecting the taste and the mouthfeel of the finished product and reducing the quality.
CN201210257492.3 discloses a peeled momordica grosvenori and a preparation method thereof: taking fresh fructus momordicae, peeling, and baking at 55-65 ℃ for 45-75 hours to obtain the fructus momordicae. According to the method, as the momordica grosvenori peel is removed, coke and bitter taste are hardly generated in the drying process, and compared with the dried momordica grosvenori obtained in the original whole-fruit drying mode, the taste quality of the momordica grosvenori is improved. The peeled fructus momordicae can be rolled and baked, so that the bad smell of the finished product fruit can be effectively reduced, and the peeled fructus momordicae has better taste.
The method is that peeled fresh momordica grosvenori is simply baked, and the ripening of the momordica grosvenori is not promoted; because the fresh momordica grosvenori has more water, the seed petals of the finished product obtained by the method are relatively compact and are not easy to peel; different baking conditions can produce fruit flavor, sugar flavor and burnt flavor with larger difference; without the step of inactivating the primary enzyme of the momordica grosvenori, the momordica grosvenori saponin V has larger enzymolysis loss, thereby affecting the taste and the mouthfeel of the finished product and reducing the quality.
3. Drying whole fruits
CN201810126043.2 discloses a method for drying fructus momordicae by microwave vacuum, the dried fructus momordicae is natural in shape, the peel and the pulp are connected together, and the tissue is not shrunken and porous; the surface is yellow green or golden yellow, and the color is uniform; soaking in water to yellow; the taste of the brewing maintains the fresh flavor and sweet taste of the fructus momordicae. The process flow comprises the following steps: fresh fructus Siraitiae Grosvenorii, after-ripening, cleaning, blanching, punching, and microwave vacuum drying.
CN201610081797.1 discloses a dried fruit with primary color of fructus momordicae and its preparation method, which adopts needling small holes on the original fruit of fructus momordicae, and adopts a staged drying mode, the obtained dried fruit with primary color of fructus momordicae has no stain on the surface, little fluff, bright fruit surface, long-term color retention, less breakage after collision, full and white pulp, fragrant and sweet taste, less loss of effective components, and no thorn throat feeling after direct soaking.
Cn201310673135.X discloses a method for preparing dried fruit of momordica grosvenori comprising the steps of: a) Post-ripening fructus Siraitiae Grosvenorii; b) Cleaning and de-enzyming; c) Punching; d) Ultraviolet disinfection; e) Dynamic vacuum microwave drying; and F) sealing and packaging. The method can produce fresh yellow dried fruit with stable natural carotenoid, greatly reduce loss of medicinal effect and nutritional components, and maintain high content of glycoside V, and taste similar to fresh fruit. In particular, the sweet taste is pure and cool, and the soaked water is golden yellow and clear.
CN201310640154.2 discloses a dehydrated momordica grosvenori and a processing method thereof, wherein the selected high-quality mature fresh momordica grosvenori is put into a pot filled with color protection liquid to be boiled for 3 minutes, taken out and cooled, and the moisture on the surface is dried; respectively punching a 2mm air hole on the pedicel and the fruit tail of the color-protected fructus momordicae; placing the perforated fructus Siraitiae Grosvenorii in a microwave vacuum cabinet, dehydrating for 90min at 45 deg.C under vacuum degree of < -0.08MPa, and sealing and packaging with vacuum bag. The dehydrated momordica grosvenori is prepared by rapidly dehydrating the fresh momordica grosvenori under the low-temperature condition, has the advantages of energy conservation and time conservation, can keep the fresh color and the nutritional ingredients of the fresh momordica grosvenori to the maximum extent, has good taste, and has no phenomena of scorching and fruit sounding.
CN201210281159.6 discloses a process for drying fresh momordica grosvenori, which comprises the following steps: (1) Selecting fresh momordica grosvenori with undamaged outer skin, cleaning, and punching a small hole at the top pedicel and the corresponding bottom navel of the momordica grosvenori; (2) Putting the fructus momordicae with holes into boiled water with the temperature of 80-100 ℃ for fixation, rolling for 30-40S, and then fishing out and airing; (3) Placing the de-enzymed fructus momordicae into vacuum microwave drying equipment, vacuum drying for 5min at 850-900 MHz and 40-50 ℃, then starting an infrared heater to heat the surface of the fructus momordicae for 10-15 min at 50-55 ℃, and repeating the steps for 4-5 times to obtain the dried fructus momordicae. The momordica grosvenori prepared by the drying process disclosed by the invention has the water content of less than or equal to 1.2%, light yellow color, good brightness, high content of momordica grosvenori enzyme, good taste, no scorched bitter taste and long storage life, and nutrient substances are reserved by more than 75%.
The method is that the whole fructus momordicae after being punched is dried, and the microwave vacuum drying is used as the main method, which does not involve the promotion of the maturation of the fructus momordicae; the finished product lacks sugar flavor and burnt flavor without the technical treatment of flavoring and flavor enhancement, and the taste and the mouth feel are required to be further improved.
Disclosure of Invention
The invention aims to solve the technical problem and overcome the defects and provides peeled and dried cake-shaped momordica grosvenori and a preparation method thereof. Fresh fructus momordicae is taken as a raw material, (1) fresh fruits are enabled to reach high-quality yellow ripe fruit quality with uniform quality through combination of yellow ripe fruits under indoor specific conditions and outdoor saccharification, and taste and mouthfeel are obviously improved from a raw material source; (2) The loss of the momordica grosvenori saponin V is obviously reduced through the microwave enzyme deactivation, the higher content of bioactive components and nutrient substances are maintained, excellent sweet performance and flavor nutrition are obtained, and the quality of a finished product is improved; (3) Removing pericarps, baking at different temperatures and humidity according to a program, and enhancing flavor by Maillard reaction to make the finished product have fruit flavor, sugar flavor and burnt flavor, so that the taste and the mouth feel are further improved from the technical aspect of the process; (4) After baking to make the moisture reach 25-35%, the drying technology combining baking and microwave vacuum drying is used as auxiliary material to solve the problem that the seed petals of the finished peeled and dried grosvenor momordica are tightly adhered and are not easy to separate.
The invention provides the following technical scheme:
a peeled and dried cake-shaped fructus Siraitiae Grosvenorii is obtained by spraying rice bran oil fatty acid diluted ethanol solution on the surface of fructus Siraitiae Grosvenorii after yellow ripe treatment, saccharifying, peeling, inactivating enzyme by microwave, maillard reaction, and vacuum drying by microwave, wherein the content of mogroside V in the peeled and dried cake-shaped fructus Siraitiae Grosvenorii is more than or equal to 1.2wt% and the moisture is less than or equal to 10wt%; the appearance is deep yellow to brown yellow, and the interior is yellow-white; the quality is moderate, and the seed valve is easy to be peeled.
The inventor is inspired from the ripening technology of fig, the fig is a hole on the top of the fig treated by a small amount of vegetable oil, and the fig is pulp, but after harvesting, micropores are also formed on the top of the fig, similar to the fig. However, the use of vegetable oil by Momordica grosvenori has little effect. The inventors have unexpectedly found that rice bran oil fatty acid can release energy in the metabolic process of the cells stored in the fructus momordicae after contacting with the pericarp cells of the fructus momordicae, and can promote the maturation of the fresh fructus momordicae. In addition, in the placing process, the color of rice bran oil fatty acid existing in a small amount gradually deepens to turn yellow to yellow brown, the fruit peel of the fructus momordicae is promoted to turn yellow further, the fruit pulp of the fructus momordicae is adhered to the fruit peel, and the effect of the sugar silk is better from the aspect of phenomenon, namely the yellow ripeness is promoted.
The rice bran oil fatty acid is a mixed fatty acid and mainly comprises three-stage stearic acid rich in palmitic acid with the iodine value below 8 and the solidifying point above 52 ℃ and commercial oleic acid with the solidifying point of high iodine value below 8 ℃. 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. Typically, rice bran oil contains about 38% linoleic acid and about 42% oleic acid. The rice bran oil fatty acid is white or yellowish solid, and is used in producing various fatty acid salts, chemical assistant, surfactant, high-grade soap, emulsifier, mineral separating agent, demolding agent and polyurethane. The inventor finds that the fruit fragrance of the fresh momordica grosvenori can be obviously increased under certain conditions in scientific research practice, the conversion of the fruit peel of the momordica grosvenori from light green of normal harvest to yellow of mung bean to yellow green of complete harvest is promoted, the pulp takes obvious sugar shreds, and the taste and the mouth feel are pleasant.
The technical scheme adopted for solving the technical problems is as follows: a peeled and dried fructus Siraitiae Grosvenorii and its preparation method, use fresh fructus Siraitiae Grosvenorii as raw materials, include the following steps:
(1) Yellow ripe fructus momordicae:
(1) fruit selection and storage: selecting and removing old green fruits and shed-sweeping fruits from the picked fresh momordica grosvenori, selecting and well-formed, unbroken and mildew-free common fruits, and carrying out basket packaging, warehousing and stacking according to the size grade;
(2) uniformly spraying a dilute ethanol solution of rice bran oil fatty acid, simultaneously controlling the stacking height, temperature and relative humidity in a warehouse, carrying out timing ventilation, standing for 6-7 days, and promoting yellow ripening;
(2) Saccharification of fructus momordicae:
placing the fresh fructus momordicae after being cooked in yellow in a well ventilated place, stacking 4-5 layers of the fresh fructus momordicae, controlling the gap of each stack, avoiding direct sunlight and rain, naturally evaporating water and further promoting sugar conversion, standing for 7-9 days until the surface of the fruits which are more than 80% of the fruits visually appears yellow in large area, wherein the weight of the fruits is 80-90% of that of the fruits before being placed;
(3) Selecting and cleaning:
selecting fruits with yellow surface area more than or equal to 75%, good, no damage and no mildew from saccharified fresh fructus Siraitiae Grosvenorii, and cleaning with tap water;
(4) Peeling and shaping:
peeling off peel, pressing pulp and seeds into cake shape with thickness of 0.5-2.0 cm and ellipse to round shape;
(5) Wet heat treatment and baking: the peeled and shaped fruit cakes are placed on the tray one by one and kept at intervals, and the following procedures are carried out:
(1) microwave enzyme deactivation: inactivating enzyme under microwave condition, and transferring into a baking room;
(2) maillard reaction: sequentially carrying out damp-heat treatment, baking, spreading and airing on the enzyme-deactivated fructus momordicae, and baking again until the water content is reduced to 25-35wt%;
(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 ℃ and the vacuum degree to be less than or equal to-0.085 MPa, and drying until the moisture is less than or equal to 10%.
(7) And (5) vacuum packaging.
Vacuum packaging in clean environment to obtain peeled and dried fructus Siraitiae Grosvenorii.
Preferably, in the step (1) (1), the fresh fructus momordicae is classified according to the size, and is piled up according to the 5 grades accepted in the current fructus momordicae industry, namely, the fructus momordicae measuring plates are adopted to divide the fructus momordicae into special fruits, big fruits, medium fruits, small fruits and outer fruits according to the size, and the fruits are piled up according to different grades. The size of the momordica grosvenori is a standard known to the momordica grosvenori industry, and the like, and is a special fruit measuring plate. The size of the fruits and the like are the pricing modes in the sales of the momordica grosvenori, and the price is mainly determined by the size, so that the yellow ripe effect of the momordica grosvenori is not obviously influenced and distinguished.
Preferably, in the step (1), the rice bran oil fatty acid is prepared into a concentration of 0.4-0.6% by using 5-10% ethanol aqueous solution. The rice bran oil fatty acid is insoluble in water and soluble in alcohol, and has certain solubility in low alcohol at 20-30 ℃. The fruit flavor of the fresh momordica grosvenori can be obviously increased under the conditions of a certain temperature and humidity by uniformly spraying the fruit peel of the momordica grosvenori on the surface of the momordica grosvenori in a solution form, the conversion of the normally collected light green color of the momordica grosvenori peel into the yellow green color of the mung bean is promoted, the pulp has obvious sugar threads, and the taste and the mouthfeel are obviously improved.
Preferably, in step (1), the conditions are: stacking height 4-6 standard basket; the temperature is 22-28 ℃; the relative humidity is 70-90%; the timing ventilation is carried out once in 22-26 hours.
The accumulation height is too low, so that the storage space is wasted, and the accumulation of volatile substances and the promotion of maturation of fresh momordica grosvenori in the basket in the maturation process are not facilitated; when the weight is too high, the bearing is easy to exceed the bearing range of a standard basket for the momordica grosvenori, and the fresh momordica grosvenori is easy to crush, so that the rate of the crushed momordica grosvenori is increased. The temperature is 22-28 ℃ and the relative humidity is 70-90%. Under the temperature and humidity condition, the rice bran oil fatty acid which is the exogenous additive substance of the invention is combined, so that the yellow ripeness of the fresh fructus momordicae after harvesting can be obviously promoted. The timing ventilation is to make the oxygen reach the level close to the air (namely, about 21%) when the oxygen volume concentration is 8-15%, preferably 10-12%. Under the condition of the warehouse of the invention, ventilation is carried out once at about 22-26 hours so as to promote the maturation of the fresh fructus momordicae.
Theoretically, rice bran oil fatty acid cannot enter the interior of the momordica grosvenori, and presumably the reason for promoting the yellow ripening of the momordica grosvenori is that the rice bran oil fatty acid part is combined with the momordica grosvenori pericarp cells and is utilized by the cells, and energy is released in the oxidation process of the rice bran oil fatty acid part and the momordica grosvenori pericarp cells turn yellow, so that the yellow ripening effect is obvious.
Preferably, in the step (2), saccharification is performed under external natural conditions, and ventilation is required to be good, so that direct sunlight and rain are avoided; stacking standard baskets with the height of 4-5, wherein each stack of standard baskets has the length of 4-6; standing for 7-9 days; the saccharification is completed under the condition that the surface of more than 80 percent of fruits is visually observed to be yellow in large area, and the weight of the fruits is 75-90 percent before the fruits are placed.
Although the grosvenor momordica fruit is yellow and cooked indoors, the temperature and humidity in the yellow and cooked process are greatly different from the outside natural conditions, so that the grosvenor momordica fruit needs to be stored for a period of time under the outside natural conditions to keep the consistency of the production process, the moisture in the grosvenor momordica fruit is further evaporated, the further ripening of the grosvenor momordica fruit after the yellow and cooked fruits is promoted, more sugar substances are generated and accumulated, the taste is better, the color of peel is further yellow, the pulp is picked up by hands to pick up obvious sugar threads, and the taste is obviously improved through the synergistic effect of the yellow and the outdoor saccharification indoors.
Preferably, in the step (3), the selecting of the fruits is to select the fresh momordica grosvenori with yellow surface area more than or equal to 75%, good, undamaged and no mildew, namely, the fresh momordica grosvenori with yellow ripe and saccharified quality is used as the raw material for preparing the peeled biscuit momordica grosvenori. Through ripening and saccharification treatment, when the yellow area of the surface of the fresh momordica grosvenori is more than or equal to 75%, sugar accumulation reaches the highest, and obvious sugar threads are picked up by hands, so that the fresh momordica grosvenori has the best taste.
Preferably, in the step (4), the thickness of the shaped peeled dried momordica grosvenori is 0.5-2.0 cm, and the shaped dried momordica grosvenori is in an oval-round cake shape. The fresh fructus momordicae is divided into 5 grades from extra large fruits to outer fruits according to the size, so that seeds are kept intact in the shaping process, and the thickness of the peeled and dried fructus momordicae is determined according to the size of the fresh fruits.
Preferably, in step (5), the program comprises the following steps and parameters:
(1) and (5) inactivating enzyme by microwaves. Heating by microwaves for 10-30 min, maintaining the temperature at 80-85 ℃ with microwave power of 30-50KW, and transferring into a curing barn for Maillard reaction;
(2) maillard reaction: 0 to 6h: the temperature is 70-85 ℃, the relative humidity is 80-90%, the air pressure balance is kept, and the full flavoring, flavor enhancing and damp-heat treatment is carried out until the strong sweet potato flavor is emitted; 6h to 30h: baking at 65-70 deg.c, and blast drying; stopping heating for 30-40 h, stopping heating, controlling the relative humidity to be 75-90%, circulating purified air, and airing under ultraviolet sterilization conditions to make the fruit cake fully moist, and picking up deep yellow sugar threads on the surface by hand; and (3) baking at 55-60 ℃ for 40-56 h, and drying by blowing until the water content is reduced to 25-35%.
When the Maillard reaction is carried out, the invention does not carry out one-time baking according to the common practice, but carries out two times of baking, wherein the first time of baking is 65-70 ℃, the second time of baking is 55-60 ℃, and a spreading and airing process is carried out between the two times of baking. The inventor finds that the characteristic that the momordica grosvenori is easy to get damp again is utilized in the spreading and airing process, so that the momordica grosvenori is fully placed for getting damp again, and the method is similar to a sweating step in the drying process of traditional Chinese medicinal materials. The fresh fructus momordicae contains rich amino substances such as protein, amino acid and the like and reducing sugar such as glucose, fructose and the like, and can generate Maillard reaction for enhancing the flavor under certain baking conditions, so that aroma and color are enhanced, and intense sweet potato flavor is generated, thereby obviously improving the taste and the mouthfeel of the finished product. When the fresh fructus momordicae contains various bioactive components and flavor nutrient substances, the components such as pectin, fructose and protein have strong moisture absorption effect when the fresh fructus momordicae is dried to a certain water content, and after the heating is stopped, the fresh fructus momordicae can absorb moisture in the air to get damp again, which is the continuation of Maillard reaction at normal temperature at a higher temperature, so that the fusion of protein, sugar and moisture is further promoted, the flavor nutrition is improved, and the flavor are obviously enhanced. The air blast baking is not only used for evaporating the water in the fresh momordica grosvenori, but also used for Maillard reaction under different water contents, and the product with good taste and flavor can be obtained. According to the invention, through baking, moisture regaining and re-baking in specific steps, the optimal Maillard reaction condition is adjusted, and the aroma-enhancing and color-increasing effects are more remarkable.
The fresh momordica grosvenori contains endogenous enzymes, and can be subjected to enzymolysis to destroy the mogrosides, so that the content of the mogrosides represented by the mogroside V is reduced, and the damage is serious under certain conditions. As described above, the "Chinese pharmacopoeia" 2020 edition provides that Siraitia grosvenorii contains mogroside V (C) 60 H 102 O 29 ) Not less than 0.50%, wherein the content of mogroside V in fresh fructus Siraitiae Grosvenorii is 0.3-0.5%, and according to common knowledge in fructus Siraitiae Grosvenorii industry field, 4 kg fresh fructus Siraitiae Grosvenorii can be baked to obtain 1 kg dry fructus Siraitiae Grosvenorii, and the content of mogroside V in dry fructus Siraitiae Grosvenorii should be at least more than or equal to 0.9% calculated according to 75% of active ingredient transfer rate due to decomposition and destruction of microorganism and enzyme during long-time baking. Therefore, the primary enzyme in the fresh fructus momordicae is inactivated to reduce the decomposition and damage of the primary enzyme to the mogrosides, and the method is an important link for improving the taste and the mouthfeel of the fructus momordicae and keeping the excellent sweet property. The microwave enzyme deactivation has the remarkable advantage of short-time high efficiency, and can deactivate the primary enzyme of the fresh momordica grosvenori. The primary enzyme plays a key role in the yellow ripening and saccharification process, namely, the taste and flavor of the fructus momordicae are obviously enhanced. However, after the momordica grosvenori is fully saccharified and after being cooked, namely after the accumulation of the mogroside V is finished, the presence of the primordial enzyme can decompose and destroy the mogroside, so that the glycoside bond in the mogroside is broken, the content of the mogroside, particularly the mogroside V, is reduced, and the mogroside is more obvious under a certain temperature condition. In the baking industry of momordica grosvenori, whole fruits are generally dried for a long time, so that the momordica grosvenori saponin is seriously damaged by enzymolysis of primordial enzyme. The invention is based on the innovation point that this point is provided, because of the mogrosides Is stable to heat but unstable to primordial enzymes and acids, so that after peeling, primordial enzymes are inactivated by microwave heating to maintain high mogroside V content.
When the grosvenor momordica fruit is baked to a certain moisture content, the seed petals of the grosvenor momordica fruit are tightly adhered and are not easy to separate, and in order to solve the problem, a drying mode is required to be changed when the moisture content is maintained to maintain proper tightness among the seed petals, and the problem can be solved by the microwave vacuum drying in the step (5).
The temperature of the microwave vacuum drying is 60-65 ℃, the vacuum degree is less than or equal to minus 0.085MPa, and the moisture is less than or equal to 10%. The microwave vacuum drying combines the advantages of heating the interior of the microwave and vacuum swelling to loosen the product, the moisture content of the momordica grosvenori is baked to a certain degree, and the peeled and dried momordica grosvenori seed petals can be bonded to a certain degree and are not too loose and are easy to peel.
The invention provides peeled and cake-shaped dried momordica grosvenori and a preparation method thereof. And then the method is combined with outdoor saccharification to further evaporate water in the fruits, promote the fruits after yellow ripening to further ripen, generate and accumulate more sugar substances and enable the taste to be better, the color of the peel is further yellow, and the pulp is used for picking up obvious sugar threads so as to obviously increase the fruit fragrance of the fresh momordica grosvenori and obviously improve the taste 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%, the accumulation of sugar is highest, and obvious sugar threads are picked up by hands, so that the fresh momordica grosvenori has the best taste. The fresh fructus momordicae is divided into 5 grades from extra large fruits to outer fruits according to the size, so that seeds are kept intact in the shaping process, and the thickness of the peeled and dried fructus momordicae is determined according to the size of the fresh fruits.
The fresh momordica grosvenori contains endogenous enzymes, and can be decomposed by enzymolysis to destroy momordica grosvenori saponin represented by momordica grosvenori saponin V, so that the content of the momordica grosvenori is reduced, and the momordica grosvenori is decomposed and destroyed seriously under certain conditions. The microwave enzyme deactivation has the remarkable advantage of short-time high efficiency, can deactivate the primary enzyme of the fresh momordica grosvenori, reduce the decomposition and damage of the primary enzyme to the momordica grosvenori saponin, and keep the excellent sweet property of the product, thereby further improving the taste. The fresh fructus momordicae contains rich amino substances such as protein, amino acid and the like and reducing sugar such as glucose, fructose and the like, and can generate Maillard reaction for enhancing the flavor under certain conditions, enhance the flavor and color, generate rich flavor of the roasted sweet potato and obviously improve the taste of the finished product. When the fresh fructus momordicae contains various bioactive components and flavor nutrient substances, the components such as pectin, fructose and protein have strong moisture absorption effect when the fresh fructus momordicae is dried to a certain water content, and after the heating is stopped, the fresh fructus momordicae can absorb moisture in the air to get damp again, which is the continuation of Maillard reaction at normal temperature at a higher temperature, so that the fusion of protein, sugar and moisture is further promoted, the flavor nutrition is improved, and the flavor are obviously enhanced. The air blast baking is not only used for evaporating the water in the fresh momordica grosvenori, but also used for Maillard reaction under different water contents, and the product with good taste and flavor can be obtained. The baking process makes the seed petals of the momordica grosvenori tightly adhered and not easy to separate, and the microwave vacuum drying combines the advantages of heating inside the microwaves and vacuum swelling to loosen the product, the moisture content of the momordica grosvenori is adjusted to a certain degree through baking, and the peeled and dried seed petals of the momordica grosvenori have certain adhesion but not too loose and are easy to peel.
Through the combination of baking and microwave vacuum drying in a certain procedure, the content of mogrosides is reserved to the greatest extent, the flavor of the finished product is enhanced, the properties of the product are improved, the stability of the product is improved, the product is easy to store, and the finished product of peeled and dried momordica grosvenori in a cake shape is obtained through vacuum packaging.
The third object of the present invention is to provide a grosvenor momordica grosvenori tea, which is obtained by soaking the peeled and dried grosvenor momordica grosvenori in boiling water or hot water, wherein the mass ratio of the peeled and dried grosvenor momordica grosvenori to the water is properly adjusted within a certain range according to the preference of different people on the taste, for example, the ratio of the peeled and dried grosvenor momordica grosvenori to the water is 1: and can be in the range of 10-100.
The invention has the beneficial effects that:
(1) The invention provides a high-quality peeled biscuit-shaped momordica grosvenori. Has the following characteristics: the content of the mogroside V is more than or equal to 1.2 percent, and the moisture is less than or equal to 10 percent; has pleasant sugar flavor and fruit flavor; cake-shaped, deep yellow to brown yellow in appearance and yellow-white in interior; 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 of the mogroside V is not lower than 0.5 percent in 2020 edition of Chinese pharmacopoeia, and the properties are completely different from pharmacopoeia standards; has the characteristic smell and taste of fructus momordicae, has no medicinal taste, and can be widely applied in the food field.
(2) The peeled cake-shaped dried momordica grosvenori is prepared from fresh momordica grosvenori serving as a raw material through the steps of yellow ripening, outdoor saccharification, fruit selecting and cleaning, peeling and shaping, microwave enzyme deactivation, maillard reaction, interactive baking and spreading and airing, microwave vacuum drying, vacuum packaging and the like under specific indoor conditions.
(3) According to the invention, rice bran oil fatty acid is added to increase the content of endogenous ethylene in fresh fructus momordicae, indoor temperature and humidity are controlled to promote yellow ripeness of fructus momordicae, and the ripening technology of directly adding exogenous ethylene by adjusting illumination and temperature in the past technology is changed.
(4) According to the invention, the fresh fructus momordicae is subjected to yellow ripening under indoor specific conditions to achieve high-quality yellow ripe fruit quality, and is combined with outdoor saccharification to generate and accumulate more sugar substances, so that the flavor and taste are better, the color of the peel is further changed into yellow, and the pulp is picked up by hand to obviously improve the flavor and taste of the product from the source of raw materials; secondly, through peeling and short-time efficient microwave sterilization, inactivating enzyme which can be used for enzymolysis and damage of mogrosides in the original fresh momordica grosvenori, reducing the decomposition and damage of the momordica grosvenori to the mogrosides, thereby maintaining the excellent sweet property of the product and further improving the taste of the product in terms of components; the Maillard reaction of alternately baking and spreading and airing under different temperature and humidity conditions is adopted, so that the flavor is enhanced, obvious fruit flavor and sugar flavor are generated, the color is improved, and the product quality is further improved in terms of odor and color; finally, the peeled and dried siraitia grosvenorii is baked to a certain water content and combined with microwave vacuum drying, so that the seed petals of the peeled and dried siraitia grosvenorii have certain adhesion without being excessively compact or loose, are easy to peel, and improve the product quality in terms of properties.
Detailed Description
The invention is further illustrated below with reference to examples.
The fresh momordica grosvenori used in the embodiment of the invention is purchased from Guangxi Gui Linshi Yongfu county Longjiangxiang and the harvesting time is 10 late months.
The rice bran oil fatty acid used was purchased from Hunan Huacheng biological resource Co., ltd, and was white solid with a purity of 98.5%.
In the embodiment of the invention, the content of the mogroside V is determined by High Performance Liquid Chromatography (HPLC) according to Chinese pharmacopoeia 2020 edition; the moisture content is measured by a drying weightlessness method according to the edition 2020 of Chinese pharmacopoeia; the taste and mouthfeel of the peeled and dried grosvenor momordica fruit are measured by the perception.
Example 1
1. And (5) yellow ripe.
(1) Fruit selection and storage: selecting and removing old green fruits and shed sweeping fruits from the picked fresh momordica grosvenori, selecting intact, unbroken and mildew-free common fruits, dividing the fresh momordica grosvenori into special fruits, big fruits, medium fruits, small fruits and outer fruits of 5 grades according to the size by using a momordica grosvenori measuring plate, and dividing the fresh momordica grosvenori into the following grades according to the following standards: 240 small fruits/basket, 180 medium fruits/basket, 140 big fruits/basket; the special fruits and the outer fruits are 13.5 kg/basket. And (3) forming and loading the piles, and warehousing and stacking the piles according to the grade, wherein the length, the width and the height of each pile are 5 baskets, 5 baskets and 5 baskets, and the pile spacing is 60cm.
(2) Uniformly spraying a dilute ethanol solution of rice bran oil fatty acid. The rice bran oil fatty acid is prepared into 0.4% concentration by using 6% ethanol water solution at the temperature of 28 ℃, the spraying amount is based on the surface wetting of the fresh momordica grosvenori, and 80mL of the medicament is sprayed on each kilogram of fresh momordica grosvenori.
The temperature in the warehouse is regulated to 25 ℃, the relative humidity is 83%, ventilation is carried out every 24 hours, and the warehouse is kept stand for 7 days.
2. Saccharification.
And (3) stacking the fresh fructus momordicae after yellow ripening in a shed with good ventilation, wherein the length, width and height of each pile are 5 basket, 5 basket and 5 basket, and the stacking distance is 60cm. After standing for 8 days, the surface of more than 85% of fruits is visually observed to be yellow in large area, and the weight of the fruits is 87% of that of the fruits before standing.
3. And (5) selecting fruits and cleaning.
And (3) selecting fruits with yellow surface area more than or equal to 80%, good, undamaged and mildew-free surfaces from the saccharified fresh momordica grosvenori, and cleaning the fruits with tap water.
4. Peeling and shaping.
Peeling, and pressing into elliptical cake with thickness of about 1.8cm, middle fruit of about 1.5cm, small fruit of about 1.2cm and outer fruit of about 0.9 cm.
5. Wet heat treatment and baking.
The peeled and shaped fruit cakes are placed into a baking tray one by one, the distance between the fruit cakes and the baking tray is kept to be 2cm, and the following procedures are carried out:
(1) and (5) inactivating enzyme by microwaves. Microwave heating for 25min at 95deg.C, and transferring into a baking room;
(2) Maillard reaction: 0 to 6h: the temperature is 82 ℃ and the relative humidity is 85%, the air pressure balance is kept, and the full flavoring, flavor enhancing and damp-heat treatment is carried out until the strong sweet potato flavor is emitted; 6h to 30h: baking at 67 ℃, and drying by blowing; stopping heating for 30-40 h, controlling the relative humidity to be 85%, circulating the purified air, and airing under ultraviolet sterilization conditions to make the fruit cake fully moist and wet, and picking up deep yellow sugar threads on the surface by hand; and (5) baking at 58 ℃ for 40-56 h, and drying by blowing until the water content is reduced to 30%.
6. And (5) microwave vacuum drying.
Transferring the baked cake into a microwave vacuum drying oven, controlling the temperature at 62deg.C and vacuum degree at-0.085 MPa, and drying for 3 hr.
7. And (5) vacuum packaging.
Vacuum packaging in clean environment to obtain peeled and dried fructus Siraitiae Grosvenorii.
Through detection, the content of mogroside V in the finished peeled and dried cake-shaped momordica grosvenori is 1.72 percent, and the moisture is 8.6 percent;
product properties: the color is brown yellow, and the seed petals are easy to peel.
The peeled and dried momordica grosvenori is mainly used for making tea, such as tea beverage, can be independently soaked in water, and can be mixed with other tea, such as scented tea, nectar and the like. The beverage obtained by soaking the peeled and dried momordica grosvenori in the water has unique fragrance of the momordica grosvenori and special burnt fragrance, mellow taste and aromatic smell, and has no sour, burnt and bitter taste, and excellent drinking experience.
Example 2
Other conditions and operations were the same as in example 1 except that in step (2) of step 1, the concentration of the aqueous ethanol solution of rice bran oil fatty acid was 0.6%.
Example 3
Other conditions and operations were the same as in example 1 except that in step (2) of step 1, the concentration of the aqueous ethanol solution of rice bran oil fatty acid was 0.2%.
Example 4
Other conditions and operations are the same as in example 1, except that the Maillard reaction (2) of step 5 is: 0 to 6h: the temperature is 82 ℃ and the relative humidity is 85%, the air pressure balance is kept, and the full flavoring, flavor enhancing and damp-heat treatment is carried out until the strong sweet potato flavor is emitted; and 6h to 40h: baking at 67 ℃, and drying by blowing; and (5) baking at 58 ℃ for 40-56 h, and drying by blowing until the water content is reduced to 30%. I.e. the step in which the airing is eliminated.
Comparative example 1
Other conditions and operations were the same as in example 1 except that (2) of step 1 was not performed, i.e., the operation of spraying rice bran oil fatty acid was not performed.
Comparative example 2
Other conditions and operations were the same as in example 1 except that (1) of step 5 was not performed, i.e., microwave enzyme deactivation was not performed. The content of mogroside V in the finally obtained dry fructus Siraitiae Grosvenorii is reduced to 1.2%.
Application example
1 piece of peeled and dried cake-shaped fructus Siraitiae Grosvenorii of the above examples and comparative examples (fruits are selected so that the weight of the dried fructus Siraitiae Grosvenorii of different examples and comparative examples is about 20 g) is divided into small pieces, 600mL boiling water is added, soaking is carried out for 5min, and cooling to about 40 ℃ is carried out for sensory experience.
Sensory panelists were screened according to the rules of GB/T16291.2-2010, and after taste sensitivity training, 20 sensory panelists (each half of men and women) were finally screened to make up a sensory panel. The test person was asked to taste the tea beverage prepared by soaking the dried fructus Siraitiae Grosvenorii in water of example 1 and comparative example, and the smell and taste thereof were scored, and the score was 5, which indicates the most satisfaction; score 1 was the lowest score, indicating the least satisfaction, and the average score was taken for all subjects obtained. The results are shown in table 1 below:
TABLE 1
| Dried fructus Siraitiae Grosvenorii | Smell of | Mouthfeel 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. The peeled and dried cake-shaped fructus momordicae is characterized in that the peeled and dried cake-shaped fructus momordicae is obtained by spraying a dilute ethanol solution of rice bran oil fatty acid on the surface of fructus momordicae after yellow ripening treatment, saccharifying, peeling, inactivating enzymes by microwaves, maillard reaction and microwave vacuum drying, wherein the content of mogroside V in the peeled and dried cake-shaped fructus momordicae is more than or equal to 1.2wt% and the moisture is less than or equal to 10wt%; the appearance is deep yellow to brown yellow, and the interior is yellow-white; the quality is moderate, and the seed valve is easy to be peeled.
2. The method for preparing peeled dried siraitia grosvenorii in cake form as claimed in claim 1, comprising the steps of:
(1) Yellow ripe fructus momordicae:
(1) selecting and warehousing the selected fresh momordica grosvenori;
(2) uniformly spraying a dilute ethanol solution of rice bran oil fatty acid on the surface of the fresh momordica grosvenori, and simultaneously controlling conditions to promote the yellow ripeness of the momordica grosvenori;
(2) Saccharification of fructus momordicae:
saccharifying the fresh fructus momordicae after being cooked in yellow until the surface of the fruit is large-area yellow with visual inspection of more than 80%, wherein the weight of the fruit is 80-90% of that of the fruit before being placed;
(3) Selecting and cleaning:
selecting fruits with yellow surface area more than or equal to 75%, good, no damage and no mildew from saccharified fresh fructus Siraitiae Grosvenorii, and cleaning;
(4) Peeling and shaping:
peeling off the peel, and pressing the pulp and seeds into cake shape;
(5) Wet heat treatment and baking: the peeled and shaped fruit cake is processed according to the following procedures:
(1) microwave enzyme deactivation: inactivating enzyme under microwave condition, and transferring into a baking room;
(2) maillard reaction: sequentially carrying out damp-heat treatment, baking, spreading and airing on the enzyme-deactivated fructus momordicae, and baking again until the water content is reduced to 25-35wt%;
(6) Microwave vacuum drying;
(7) Vacuum packaging: vacuum packaging in clean environment to obtain peeled and dried fructus Siraitiae Grosvenorii.
3. The preparation method according to claim 2, wherein in the step (1), the rice bran oil fatty acid is formulated with 5 to 10% aqueous ethanol solution to a concentration of 0.4 to 0.6%.
4. The method according to claim 2, wherein in the step (1), the control condition is a standard basket having a stacking height of 4 to 6; the temperature is 22-28 ℃; the relative humidity is 70-90%; the timing ventilation is carried out once in 22-26 hours.
5. The preparation method according to claim 2, wherein in the step (2), the saccharification condition of the momordica grosvenori is carried out under external natural conditions, and ventilation is required to be good, so that direct sunlight and rain are avoided; stacking standard baskets with the height of 4-5, wherein each stack of standard baskets has the length of 4-6; standing for 7-9 days.
6. The process according to claim 2, wherein in the step (4), the pressing into a cake shape is pressing into a cake shape having a thickness of 0.5 to 2.0cm and being formed into an elliptical to circular shape.
7. The preparation method according to claim 2, wherein in the step (5), the conditions for inactivating the enzyme by microwaves are: heating by microwave for 10-30 min with microwave power of 30-50KW and maintaining the temperature at 80-85 ℃.
8. The process according to claim 2, wherein in step (5), the maillard reaction conditions are: 0 to 6h: the temperature is 70-85 ℃, the relative humidity is 80-90%, the air pressure balance is kept, and the full flavoring, flavor enhancing and damp-heat treatment is carried out until the strong sweet potato flavor is emitted; 6h to 30h: baking at 65-70 deg.c, and blast drying; stopping heating for 30-40 h, stopping heating, controlling the relative humidity to be 75-90%, circulating purified air, and airing under ultraviolet sterilization conditions to make the fruit cake fully moist, and picking up deep yellow sugar threads on the surface by hand; and (3) baking at 55-60 ℃ for 40-56 h, and drying by blowing until the water content is reduced to 25-35%.
9. The preparation method according to claim 2, wherein in the step (6), the temperature of the microwave vacuum drying is 60-65 ℃, the vacuum degree is less than or equal to-0.085 MPa, and the moisture is less than or equal to 10%.
10. A grosvenor momordica grosvenori tea, which is obtained by soaking peeled dried grosvenor momordica grosvenori in a peeled cake state according to claim 1 or the peeled dried grosvenor momordica grosvenori prepared by the preparation method according to any one of claims 2 to 9 with boiling water or hot water, wherein the mass ratio of the peeled dried grosvenor momordica grosvenori to the water is 1:10-100.
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| CN114271416A (en) * | 2022-01-10 | 2022-04-05 | 江西海富生物工程有限公司 | Method for preparing fructus momordicae concentrated juice from fructus momordicae incapable of naturally maturing |
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| CN110521894A (en) * | 2019-08-16 | 2019-12-03 | 湖南艾达伦科技有限公司 | A kind of sweet Momordica grosvenori Flavor decoloration inspissated juice and preparation method thereof |
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| CN114271416A (en) * | 2022-01-10 | 2022-04-05 | 江西海富生物工程有限公司 | Method for preparing fructus momordicae concentrated juice from fructus momordicae incapable of naturally maturing |
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