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Method for preparing fresh grosvener siraitia freeze-dried superfine powder

A technology of fresh fruit and superfine powder, which is applied in the field of preparation technology of fresh fruit freeze-dried superfine powder of Luo Han Guo, which can solve the problems of difficult production, long freeze-drying time, and undried inside, and achieve uniform dryness inside and outside, delicate taste, and absorption fast effect

Inactive Publication Date: 2010-06-09
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on this aspect at present. The fresh Luo Han Guo powder and its preparation method disclosed in CN1810159A have a relatively simple process. Long time, high cost, difficult to realize in production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Fruit selection: remove immature, damaged or rotten Luo Han Guo.

[0020] 2. Cleaning: Clean the surface of the fruit with clean water, and try to avoid breaking the fruit.

[0021] 3. Sterilization: Soak the washed Luo Han Guo in chlorine water with an effective chlorine concentration of 300ppm, soak for 5 minutes, and then wash it with clean water.

[0022] 4. Crushing: Crush the washed Luo Han Guo with a grinder.

[0023] 5. Pre-freezing: Pre-freeze the crushed Luo Han Guo on a plate, and the pre-freezing temperature is -18°C.

[0024] 6. Sublimation drying: heat the pre-frozen Luo Han Guo in a vacuum environment with an initial temperature of 40°C and a maximum temperature of 90°C. The moisture content of the freeze-dried product was 2.1%.

[0025] 7. Coarse crushing: Put the dried Luo Han Guo into a grinder and grind until the particle size of the powder is 10-40 mesh.

[0026] 8. Superfine pulverization: the Luo Han Guo coarse powder is placed in a jet mill...

Embodiment 2

[0028] 1. Fruit selection: remove immature, damaged or rotten Luo Han Guo.

[0029] 2. Cleaning: Clean the surface of the fruit with clean water, and try to avoid breaking the fruit.

[0030] 3. Sterilization: Soak the washed Luo Han Guo in chlorine water with an effective chlorine concentration of 100ppm, soak for 10 minutes, and then wash it with clean water.

[0031] 4. Crushing: Crush the washed Luo Han Guo with a grinder.

[0032] 5. Pre-freezing: Spread the crushed Luo Han Guo on a plate and pre-freeze. The pre-freezing temperature is -60°C.

[0033] 6. Sublimation drying: heat the pre-frozen Luo Han Guo in a vacuum environment, the initial temperature is 50°C, the highest temperature is 100°C, and the moisture content of the freeze-dried product is 1.7%.

[0034] 7. Coarse crushing: Put the dried Luo Han Guo into a grinder and crush until the particle size of the powder is mostly 10-30 mesh.

[0035] 8. Superfine pulverization: the Luo Han Guo coarse powder is placed...

Embodiment 3

[0037] 1. Fruit selection: remove immature, damaged or rotten Luo Han Guo.

[0038] 2. Cleaning: Clean the surface of the fruit with clean water, and try to avoid breaking the fruit.

[0039] 3. Sterilization: Soak the washed Luo Han Guo in water with an ozone concentration of 0.5 ppm, soak for 45 minutes, and then wash it with clean water.

[0040] 4. Crushing: Crush the washed Luo Han Guo with a grinder.

[0041] 5. Pre-freezing: Pre-freeze the crushed Luo Han Guo on a plate, and the pre-freezing temperature is -32°C.

[0042] 6. Sublimation drying: heat the pre-frozen Luo Han Guo in a vacuum environment, the initial temperature is 60°C, the highest temperature is 110°C, and the moisture content of the freeze-dried product is 1.4%.

[0043] 7. Coarse crushing: Put the dried Luo Han Guo into a grinder and crush until the particle size of the powder is mostly 20-40 mesh.

[0044] 8. Superfine pulverization: the Luo Han Guo coarse powder is placed in a jet mill for superfine...

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Abstract

The invention discloses a method for preparing fresh grosvener siraitia freeze-dried superfine powder, relates to processing technology for fruits and vegetables, and provides a method for preparing fresh grosvener siraitia freeze-dried superfine powder, which combines vacuum freeze drying technology with superfine grinding technology to protect effective components of the grosvener siraitia and realize full utilization of the grosvener siraitia. The method comprises the following steps: carrying out pretreatments such as selecting, cleaning, sterilization and the like on the fresh grosvener siraitia; putting the grosvener siraitia on a tray for prefreezing after crushing; putting the prefreezed grosvener siraitia in a vacuum environment for heating and drying at the temperature of between 40 and 120 DEG C; controlling the moisture content of the freeze-dried product to less than 6 percent; and finally, grinding the dried grosvener siraitia until the particle size of the powder reaches 10 to 40 meshes, and then carrying out superfine grinding on the powder by a superfine grinding machine until the particle size of the powder reaches less than 40 microns. Because the product is superfine powder, thus, the fresh grosvener siraitia freeze-dried superfine powder has the advantages of small powder particle, big surface area, delicate taste, quicker absorption and wider application, the superfine powder can be eaten directly, and can also be used as the raw materials of other foods, health-care products, medicaments and cosmetics.

Description

technical field [0001] The invention relates to a processing technology of fruits and vegetables, in particular to a preparation technology of fresh freeze-dried superfine powder of Luo Han Guo. Background technique [0002] Luo Han Guo is the dried fruit of Momordica grosvenori Swingle, a plant of the Cucurbitaceae family. Luo Han Guo is cool in nature and sweet in taste. It has the effects of clearing away heat, moistening the lungs, and smoothing the intestines. Modern studies have shown that Luo Han Guo has the functions of expectorant, antitussive, antiasthmatic, regulating digestive tract movement, enhancing immunity, inhibiting Streptococcus mutans, lowering blood sugar, and anti-oxidation. It is generally believed that the main active ingredient of Luo Han Guo is mogroside. Mogroside has higher sweetness, and the component with higher sweetness is mogroside V, which is 250-350 times sweeter than sucrose, and mogroside VI (Mogroside VI) is 125 times sweeter than sucr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/06A23L19/00A23L33/00A23P10/40
Inventor 郑远斌郁军岳鹏翔程其春
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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