Processing and drying method of fructus momordicae

A technology of drying method and processing method, which is applied in the direction of medical formula, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of difficult fruit quality assurance, complicated operation, and broken Luo Han Guo, so as to improve hygiene quality, Effect of reducing thermal decomposition rate and shortening heating time

Active Publication Date: 2012-07-18
桂林三横王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two freeze-drying methods have made progress in maintaining the color, aroma and taste of fresh Luo Han Guo, but the production cost is high
[0007] The other five patents also have their own limitations
Application No. 200410061484.7 "A Roasting and Processing Method of Luo Han Guo", which bakes Luo Han Guo in hot air at 66°C ± 6°C for 48-55 hours. If the high temperature treatment time is too long, the quality of the fruit is not easy to guarantee; the application number is 200610022202.1 "Mangosteen pipe-type normal temperature dryer" uses a normal temperature fan to dry the mangosteen at the lower layer of the plastic film tube. The investment is small, but the work efficiency is very low. Bake at -50°C for 4-6 days, but the listed parameters are difficu

Method used

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  • Processing and drying method of fructus momordicae
  • Processing and drying method of fructus momordicae
  • Processing and drying method of fructus momordicae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] Embodiment 1: Fresh Luo Han Guo without the skin

[0109] Take 200 fresh Luo Han Guo, remove the outer skin, clean, drain, and spread out indoors for storage.

Embodiment 2

[0110] Embodiment 2: drying method

[0111] Take 200 fresh Luo Han Guo middle fruits, remove the outer skin, clean them, put them in a constant temperature blast drying oven, dry them at 50°C for 48 hours, take them out, cool them to room temperature, and pack them. Dried Luo Han Guo is yellowish-white, and the water content is less than 15.0%.

Embodiment 3

[0112] Embodiment 3: drying method

[0113] Take 200 fresh Luo Han Guo small fruits, remove the outer skin, clean them, expose them to sunlight for 30 days, cool to room temperature, and pack them. Dried Luo Han Guo is light yellow in color and has a moisture content of less than 15.0%.

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PUM

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Abstract

The invention discloses a processing and drying method of fructus momordicae. The method comprises the step of removing 12.5%-100% of crusts, and the removal rate of fruit peels is not more than 90%. According to the method disclosed by the invention, the product quality can be improved significantly, and the prominent effects of energy consumption and consumption reduction are realized.

Description

technical field [0001] The invention relates to a method for processing and drying Luo Han Guo, belonging to the field of food. Background technique [0002] Luo Han Guo is the fruit of Siraitia grosvenorii (Swingle.) C.Jeffrey ex A.M.Lu et Z.Y.Zhang, a Cucurbitaceae plant. Luo Han Guo is a kind of gourd, which is a unique fruit of Cucurbitaceae. It is a kind of berry and a kind of false fruit. After fresh Luo Han Guo is picked, if the skin of the fruit is cracked, mildew will usually appear at the crack within a week. If the whole fresh Luo Han Guo is left at room temperature for about ten days, dark brown spots will appear on the skin of a few fruits, and black moldy lumps will often appear on the corresponding pulp. If stored at room temperature for about a month, the rate of mildew of fresh Luo Han Guo will be accelerated. After three months of storage, most of the fresh Luo Han Guo will become moldy and deteriorate. Putting fresh Luo Han Guo in the refrigerator (5°C)...

Claims

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Application Information

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IPC IPC(8): A23L1/29A61K36/42A23L33/00
Inventor 邓宇铭
Owner 桂林三横王食品有限公司
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