Process for drying fresh momordica grosvenori

Abstract

The invention discloses a process for drying fresh momordica grosvenori, comprising the following steps: (1) selecting and cleaning fresh momordica grosvenori without being damaged on skins, and disposing holes on the top stems and the corresponding bottom areolas of the momordica grosvenori; (2) putting the momordica grosvenori with holes in water of 80-100 DEG C, deactivating, boiling for 30-40 seconds, taking out and draining; and (3) putting the deactivated momordica grosvenori into vacuum microwave drying equipment, drying in vacuum at the frequency of 850-900MH and the low temperature of 40-50 DEG C for 5 minutes, starting an infrared heater to heat the skins of the momordica grosvenori for 10-15minutes, and repeating the step (3) for 4-5 times to obtained the dried momordica grosvenori. The detection shows that the momordica grosvenori dried by adopting the process contains water of 1.5% or less, is light yellow, bright and attractive, retains the nutrients of more than 75%, has high content of momordica grosvenori enzyme, tastes good, has no smell of scorching and is not bitter.

Description

technical field [0001] The invention relates to Luo Han Guo, in particular to a drying process of fresh Luo Han Guo. Background technique [0002] Luo Han Guo is a plant of Cucurbitaceae. Its mature fruit is spherical or elliptical, and contains rich nutrients and a lot of water. However, Luo Han Guo is eaten, stored and transported in the form of dried fruit. At present, there are roughly two ways to dry fresh Luo Han Guo. kind: [0003] One is the Luo Han Guo baked in the traditional way. The drying method of this kind of Luo Han Guo is to put the mature Luo Han Guo fruits into the mobile multi-layer three-dimensional fruit plate rack according to the size, medium and small size, and push the fruit plate rack into the fire channel, rotate In the drying room with fan and circulating flue, firewood or coal is burned in the furnace, the air in the drying room is heated through the fire channel and the flue, and the temperature rises to 70 ° C ~ 80 ° C, and the rotating fan i...

AI Technical Summary

Problems solved by technology

[0003] One is the Luo Han Guo baked in the traditional way. The drying method of this kind of Luo Han Guo is to put the mature Luo Han Guo fruits into the mobile multi-layer three-dimensional fruit plate rack according to the size, medium and small size, and push the fruit plate rack into the fire channel, rotate In the drying room with fan and circulating flue, firewood or coal is burned in the furnace, the air in the drying room is heated through the fire channel and the flue, and the temperature rises to 70 ° C ~ 80 ° C, and the rotating fan is turned on to make all the air in the drying room This method is simple, rough, and low in cost, so it is used by 99% of Luo Han Guo producers today. However, this method of baking has several disadvantages: First, it takes a long time. About 3-5 days; second, high energy consumption, this baking method uses the burning of firewood or coal as energy, which pollutes the environment, and the energy utilization rate is low, which greatly wastes resources; third, because the fruit is placed in different positions, The heating is uneven, so it is necessary to manually adjust the position of the fruit plate up and down, which is a waste of labor. A lot of fruits will be burnt in the Luo Han Guo baked in this way

However, this method generally has several problems: First, although microwave drying can quickly dehydrate the inside of the Luo Han Guo, but because the moisture inside the Luo Han Guo cannot be emptied in time, the pressure inside the fruit is higher than the pressure in the furnace, and the phenomenon of "fried fruit" appears , and the water cannot be discharged in time, which also causes the sugar inside the fruit to dissolve into the water, and the phenomenon of "fried sugar" appears, (that is, the syrup inside the fruit is discharged together with the water and sprinkled on the surface of Luo Han Guo), so that the baking loss can reach 10 More than %, it seriously affects the appearance and quality of Luo Han Guo, and also increases the production cost

The second is to use this method to dry the Luo Han Guo. Because the water content of the Luo Han Guo is high and the water content of the skin is low, the skin and the inside of the Luo Han Guo are at different temperatures. In this way, the dried Luo Han Guo is often dried inside, but the skin is still If the outer skin is not completely dried, if the outer skin is continued to be dried, the outer skin of the fruit will be dull and the inner part will be scorched, which will not make the inner and outer parts of the Luo Han Guo reach a uniform dryness.

The third is that the Luo Han Guo dried by this method cannot be stored for a long time, so it must be packed immediately, otherwise there may be moisture resurgence, and improper placement may also cause mildew inside the Luo Han Guo, seriously affecting the quality of the Luo Han Guo, and greatly increasing the loss