Processing and drying method of fructus momordicae

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)...

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 difficult to dry the Luo Han Guo to the moisture specified by the national standard and the color claimed by the patent; the application number is "A Quick Roasting Method for Fresh Luo Han Guo" with the application number 201010605571.X. Luo Han Guo is baked in microwave for 30-150 minutes at a vacuum degree of <-0.08MPa and a temperature of 20-40°C, but it is easy to cause the Luo Han Guo to burst under such a low vacuum degree

Application No. 201010556001.6 "A Method of Microwave-drying Luo Han Guo and the Luo Han Guo Drying Obtained by the Method", after punching the fruit pedicle and navel of Luo Han Guo, microwave drying at 50-60°C for 8-10min, and cooling at 0-4°C for 3 -5min, then repeat the drying and cooling process 5-6 times, the operation is too complicated

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