CN1631273A

CN1631273A - Baking and processing method for Momordica grosvenori

Info

Publication number: CN1631273A
Application number: CN 200410061484
Authority: CN
Inventors: 王跃进; 王有为; 尤敏; 付慧英
Original assignee: Wuhan Botanical Garden of CAS
Current assignee: Wuhan Botanical Garden of CAS
Priority date: 2004-12-31
Filing date: 2004-12-31
Publication date: 2005-06-29
Anticipated expiration: 2024-12-31
Also published as: CN1291666C

Abstract

Disclosed is a method for baking Momordica grosvenori which comprises, loading into mobile multiple-layer fruit tray rack, pushing the fruit tray rack into baking house equipped with fire passage, rotation fan and cycling flue channel, burning firewood or coal in the furnace tank, heating air in the baking house through fire passage and the air flue, elevating the temperature to 66+-6 deg. C, opening rotary fan to make the temperature in the baking house uniform, discharging the moisture in the material with floating air through the air exhausting port on the top of the baking house, baking 48-55 hours, cooling down and taking out.

Description

A kind of Fructus Momordicae baking process

Technical field the present invention relates to a kind of method of toasting Fructus Momordicae.

Background technology Fructus Momordicae (Momordica grosvenori Swingle) is to abound with in the distinctive medicine food dual purpose plant of Guangxi China, and its sweet in the mouth cool in nature has anti-inflammation, eliminates the phlegm, effect such as cough-relieving, lung moistening.Medical history that it comes " preventing phlegm from forming and stopping coughing " to have more than 300 year in the tradition.In recent years along with the research that it is had the non-sugared sweet substance of multiple physiological active functions deepens continuously, domestic and international a lot of medicine, health product developer and manufacturer all are used its extract as emerging functional component and sweet substance, especially the foreign market demand constantly increases year by year.

The Fructus Momordicae artificial culture has last 100 years history, but the research of relevant baking process report is few.Fructus Momordicae is continued to use the native workshop-based baking technology of tradition always, empty long 200～250cm in workshop-based native kitchen range specification is generally, wide 80～100cm, high 150cm, owing to do not flow in the bottom that the heating quirk is arranged at native kitchen range air in addition, cause baking indoor temperature inequality, it is too high that quirk place local temperature is pressed close in the bottom, temperature reduces gradually from the bottom up, could dry a stove in general 5～7 days.In bake process, the upper, middle and lower of baking oven and all around and the center, even top with the following temperature of each fruit all might be different, be heated evenly in order to make, except that first day has just begun to bake, all with upper, middle and lower layer drip pan transposing level, stir transposition to the fruit at edge and center, to reach the unanimity of being heated every day.

Tradition Fructus Momordicae baking method has following deficiency:

1, yield poorly, every stove once can only dry by the fire 2000～2500 of fruits;

2, labor intensity is big, and all should stir transposition the edge with the fruit center with upper, middle and lower layer drip pan transposing level every day during the baking;

3, energy waste is big, and the temperature when transfer fruit tray every day in the baking box descends rapidly, could recover normal behind each several hrs;

4, stoving time is long, and every baking one stove Fructus Momordicae often needs 5～7 days time;

5, difficult quality guarantee if temperature control is bad or turn over fruit when uneven in the bake process, causes the part fruit to be stuck with paste or undried phenomenon takes place by roasting easily, directly influences product quality.

Summary of the invention the objective of the invention is at above-mentioned present situation, aims to provide a kind of energy a kind of Fructus Momordicae baking process that stoving time is short, labor intensity is low, work efficiency is high, baking quality is good.

The implementation of the object of the invention is, a kind of Fructus Momordicae baking process, with sophisticated Lo Han Guo fruit, be respectively charged into portable layer stereo fruit tray frame according to large, medium and small, the propelling of fruit tray frame is had in the barn of quirk, rotary fan, double hanging type cycle flue, at burner hearth internal combustion faggot or coal, hot-air is through quirk, the barn temperature is increased to 66 ℃ ± 6 ℃, opening rotary fan makes the temperature in the drying room reach uniformity, the moisture that moving air will toast in the material is discharged through the top steam vent, toasts 48～55 hours, and take out the cooling back.

The present invention compared with prior art has the following advantages and characteristics:

1, because of built-in fans is arranged, make the temperature uniformity of each point in the drying room, avoided the too high Fructus Momordicae of traditional handicraft local temperature to be dried by the fire sticking with paste burned or local temperature is crossed the not saturating phenomenon of low Fructus Momordicae drying and taken place, guaranteed product quality;

2, every stove once can toast Fructus Momordicae more than 40,000, and the efficient height is raised the efficiency nearly 20 times than traditional handicraft;

3, conduction of heat is fast and even, good heat preservation performance, energy utilization rate height;

4, need not stir fruit tray in the bake process, labor intensity is low;

5, stoving time is short, and every baking one stove Fructus Momordicae only needs the time about 2 days, saves time about 3 times.

Specific embodiment the present invention places Fructus Momordicae in the barn of temperature uniformity to toast, barn has quirk, rotary fan, double hanging type cycle flue, flue communicates with the chimney of outside, and the moisture that moving air will toast in the material is discharged through the steam vent at barn top.Bake process divided for three phases, 60 ℃-65 ℃ the early stage temperature raising period, be incubated 2-4 hour; 65 ℃ of-72 ℃ of high temperature dehydration dry periods, soak 40-44 hour; Nearly 60 ℃ cooldown period is incubated 2-3 hour.

Enumerate specific embodiments of the invention below:

Example 1, get 40000 of fresh Fructus Momordicaes, wherein big fruit accounts for 10% and adorns 13 dishes, is put in fruit tray frame topmost; Middle fruit 45% is adorned 40 dishes, and fruitlet 30% is adorned 23 dishes, really accounts for 15% outside waiting and adorns 9 dishes.60 ℃-65 ℃ early stage temperature raising period 3 hours, 68 ℃～72 ℃ 42 hours high temperature dehydration phases, 58 ℃-60 ℃ of soaks 3 hours dry by the fire the fruit yellowish-brown that, the color and luster uniformity has strong Fructus Momordicae peat-reek, does not have the burnt phenomenon of sticking with paste, water content is less than 10%.

Example 2, get 45000 of fresh Fructus Momordicaes, wherein big fruit accounts for 8% and adorns 11 dishes, is put in fruit tray frame topmost; Middle fruit 40% is adorned 38 dishes, and fruitlet 35% is adorned 27 dishes; Account for 17% and adorn 12 dishes Deng outer fruit.Baking method is identical with example 1,60 ℃-65 ℃ early stage temperature raising period 3 hours, 68 ℃～72 ℃ 44 hours high temperature dehydration phases, soak 58-60 ℃ 3 hours, dry by the fire the fruit yellowish-brown that, the color and luster uniformity, have strong Fructus Momordicae peat-reek, do not have the burnt phenomenon of sticking with paste, water content is less than 10%.

Example 3, get 48000 of fresh Fructus Momordicaes, wherein big fruit accounts for 6% and adorns 4 dishes, is put in fruit tray frame topmost, and middle fruit 40% is adorned 40 dishes, and fruitlet 40% is adorned 33 dishes; Account for 14% and adorn 9 dishes Deng outer fruit, 60 ℃=65 ℃ early stage temperature raising period 2 hours, 68 ℃～72 ℃ 40 hours high temperature dehydration phases, 58 ℃-60 ℃ of soaks 2 hours dry by the fire the fruit yellowish-brown that, the color and luster uniformity, have strong Fructus Momordicae peat-reek, do not have the burnt phenomenon of sticking with paste, water content is less than 10%.

Claims

1, a kind of Fructus Momordicae baking process, it is characterized in that sophisticated Lo Han Guo fruit, be respectively charged into portable layer stereo fruit tray frame according to large, medium and small, the propelling of fruit tray frame is had in the barn of quirk, rotary fan, double hanging type cycle flue, at burner hearth internal combustion faggot or coal, hot-air is through quirk, the barn temperature is increased to 66 ℃ ± 6 ℃, opening rotary fan makes the temperature in the drying room reach uniformity, the moisture that moving air will toast in the material is discharged through the steam vent at barn top, toasted 48～55 hours, take out the cooling back.

2, a kind of Fructus Momordicae baking process according to claim 1 is characterized in that bake process divided for three phases, 60 ℃-65 ℃ the early stage temperature raising period, be incubated 2-4 hour; 65 ℃ of-72 ℃ of high temperature dehydration dry periods, soak 40-44 hour; Nearly 60 ℃ cooldown period is incubated 2-3 hour.