Quick roasting method of fresh grosvenor momordica

Abstract

The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.

Description

technical field [0001] The invention relates to a roasting method of Luo Han Guo, in particular to a quick roasting method of fresh Luo Han Guo. Background technique [0002] Luo Han Guo (Momordica grosvenori Swingle) is the fruit of the perennial herb Cucurbitaceae. It is a unique medicinal plant in Guangxi. The fruit is rich in vitamin C (400 mg to 500 mg per 100 grams of fresh fruit) and glycosides, fructose, and glucose. , protein, lipids, etc. According to traditional Chinese medicine, Luo Han Guo has the effects of moistening the lungs, relieving coughs, moistening the intestines and defecating. Luo Han Guo has been identified by the Ministry of Health as one of the resource products with the same origin of medicine and food, which has attracted people's attention and has important development potential. [0003] The storage period of fresh Luo Han Guo is short, no more than 20 days. However, there are relatively few reports on the roasting and processing of Luo Han ...

AI Technical Summary

Problems solved by technology

[0008] 1. The temperature of the drying room is not easy to control, which may easily cause bursting and scorched fruit; the patent CN1631273N uses a rotating fan to adjust the temperature, which plays a certain role in temperature adjustment, but there is still a difference of 6°C. The constant temperature is not strong, and it is still very It is easy to cause bursting and scorched fruit after high temperature, and the heating time is long, many nutrients are destroyed, and the color of the fresh fruit itself cannot be maintained, which not only increases energy consumption, but also increases the cost;

[0009] 2. The temperature of each point in the box is inconsistent: the heating method is used to provide heat energy, and the temperature of the directly heated place is obviously higher than other places in the box; the patent CN1631273N heats in the form of circulating hot air, and the temperature of all places in the box is closer to the same , but the temperature of the area first exposed to the hot air at the air inlet is higher than that of other areas, which cannot keep the temperature in the box well consistent, resulting in uneven heating of the Luo Han Guo, which may easily cause insufficient or excessive cracking or scorching of the fruit.

And the heat energy is converted into hot air, and the heating process in the form of hot air will also cause heat loss, which also increases the cost;

[0010] 3. The baking time is too long: workshop-style baking generally takes 5-7 days, and the baking time of the patent CN1631273N is at least 2 days. Under long-term baking, the color and nutritional content of Luo Han Guo are damaged to varying degrees. , and time-consuming, labor-intensive and energy-consuming, the cost is significantly increased;

[0011] 4. The baking temperature is too high: the maximum baking temperature of the workshop type and the patent CN1631273N is about 70°C. Due to the poor control of the temperature, it is easy to make the temperature too high, resulting in scorched fruit, violent fruit and repercussions

Secondly, the temperature is too high, the color of fresh Luo Han Guo has turned yellowish brown, resulting in serious loss of ingredients of Luo Han Guo