Method for improving quality of dry fruit of Momordica grosvenori

Abstract

The invention relates to a method for improving the grade of dried fruits of fructus momordicae, which comprises the following steps: collecting dark green fruits of which the stems are withered and yellow from plants, putting the dark green fruits in a tray in a single layer, placing the tray with the fruits at a ventilating and dry place until the fruits are rip and fruit peels are yellow, then baking the fruits in an oven for 4 to 6 days while controlling the temperature between 45 and 50 DEG C to produce beige, goldenrod yellow, ginger, orange yellow, or brown yellow dried fruits of the fructus momordicae. The method ensures the stability of natural carotenoids, changes the appearance of the dried fruits of the fructus momordicae changing from iron blue or black into beautiful yellow, and greatly reduces the losses of drug effect and nutrients, significantly improves the drug quality and food quality and the flavor of the dried fruits of the fructus momordicae simultaneously, thus the dried fruits of the fructus momordicae is advantageous to market development.

Description

technical field [0001] The invention belongs to a method for improving the quality of dried Luo Han Guo. Background technique [0002] Luo Han Guo Siraitia grosvenori (Swingle) C. Jeffrey, also known as Han Guo, Lahan Guo, Longevity Fruit, Fairy Fruit, Luo Huangzi, False Bitter Melon, Light Fruit Wood Softshell Turtle, etc., is a perennial herbaceous vine of the genus Siraitia Merr of Cucurbitaceae Cucurbitaceae, male and female Different plants are not only native to my country, but their fruits are one of the most important traditional specialty Chinese medicinal materials and bulk export products in my country and Guangxi. According to the Chinese Pharmacopoeia, Luo Han Guo is sweet, cool and non-toxic. It can nourish the lungs, relieve cough, cool blood, reduce blood pressure, moisten the intestines, laxatives, enhance the body's immunity, and has a significant effect on whooping cough, bronchitis, pharyngitis and gastrointestinal diseases. , a traditional Chinese herbal...

AI Technical Summary

Problems solved by technology

However, the conventional processing method of dried Luo Han Guo, because the processing temperature is basically in the range of 55°C-70°C, even as high as 80°C, and the time is as long as 8-10 days, so almost without exception, only the pericarp can be processed with an iron-blue color. , and even black Luo Han Guo dried fruit products entered the market

Practice has proved that these dried fruit products have the following outstanding shortcomings: 1. They are very unattractive, causing people who do not know Luo Han Guo not to be pleasing to the eye at first sight, difficult to accept, and have no desire to taste and eat

2. The pulp is often scorched and becomes bitter; but due to the cover of the dark peel, consumers and operators cannot directly distinguish between good and bad

3. Long-term high-temperature baking causes serious loss of nutrients; for example, the vitamin C content of Luo Han Guo fresh fruit can usually reach 300-400mg / 100g, which is higher than that of Mi walnut, which is known as the "king of vitamin C"; but according to traditional methods After processing into dried fruit, only about 24mg / 100g is left, and the loss is more than 90%.

4. It is also easy to roast "sound fruit" (separation of pulp and peel), which reduces the overall quality of the product

Images