Method for improving quality of dry fruit of Momordica grosvenori

A technology of Luo Han Guo and dried fruit, which is applied in food processing, food preparation, and preservation of fruits/vegetables through dehydration, etc. It can solve the problems of overall quality decline, consumers and operators can't directly distinguish good from bad, and unpleasantness, etc., to achieve reduction Loss, beneficial to market development, easy to accept effect

Inactive Publication Date: 2009-04-15
GUANGXI UNIV
View PDF0 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 i...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for improving quality of dry fruit of Momordica grosvenori

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Harvested 100 fresh green Luo Han Guo fruits with withered and yellow stalks and completely stopped growing from the Luo Han Guo orchard of the agricultural teaching and research base of Guangxi University, and cut off the fruit stalks and flower stalks. Put every 50 single layers into a rectangular sieve tray of 55cm x 40cm x 6cm, and post-ripen them in a ventilated and dry place. After the peel turns yellow, put it into a self-controlled electric oven, set at 45±2°C, and process for 6 days to obtain a finished dried fruit with a chrysanthemum-yellow peel. Analysis and determination prove that its water content is 14.0%; water-soluble solids are 30.5%; total sugar is 15.2%; vitamin C 83mg / 100g. Shake them by hand one by one, there is no "resounding fruit"; open them one by one, and check them one by one, the flesh is yellowish white, with a fragrant smell, and there is no burnt phenomenon; drink it in water, the taste is refreshing, sweet and fragrant, without bitterne...

Embodiment 2

[0012] Fruit picking, post-ripening are with embodiment 1. The baking temperature is set at 50±2° C., and processed for 4 days to obtain the finished dried fruit with a brownish-yellow peel. Analysis and determination prove that its water content is 13.2%; water-soluble solids are 32.0%; total sugar is 16.0%; vitamin C 78mg / 100g. Shake one by one by hand, there is no "response"; open one by one to check, the flesh color, aroma, taste and drinking taste are similar to Example 1. All indexes are better than the dried fruit processed by traditional methods.

Embodiment 3

[0014] Fruit picking, post-ripening are with embodiment 1. The baking temperature is set at 47±2° C., and processed for 5 days to obtain the finished dried fruit with orange-yellow peel. Analysis and determination prove that its water content is 13.7%; water-soluble solids are 31.6%; total sugar is 15.7%; vitamin C 80mg / 100g. Shake one by one by hand, there is no "response"; open one by one to check, the flesh color, aroma, taste and drinking taste are similar to Example 1. All indexes are better than the dried fruit processed by traditional methods.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/02A23L1/212A23N12/08A23L19/00
Inventor 许鸿源李启荣
Owner GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap