Dehydrated momordica grosvenori and processing method thereof

Abstract

The invention discloses dehydrated momordica grosvenoris and a processing method thereof. The processing method comprises the following steps of: putting high-quality matured fresh momordica grosvenoris into a boiler with color protection liquid, boiling for 2 to 3 minutes, taking out the boiled momordica grosvenoris, cooling, and airing the moisture on the surfaces of the momordica grosvenoris; respectively perforating air holes with the diameters of 2mm in the pedicels and the tails of the momordica grosvenoris subjected to color protection; determining processing time according to the weights of the perforated momordica grosvenoris and the power of a microwave oven, and dehydrating the perforated momordica grosvenoris; and under the condition that the vacuum degree is less than -0.08 MPa, controlling the temperature of a case to be 40 to 45 DEG C and the dehydration time of 90 to 150min, sealing and packaging the dehydrated momordica grosvenoris by a vacuum bag. The color, the nutrient components and the flavor of the dehydrated momordica grosvenori are similar to those of fresh momordica grosvenoris; under the low temperature condition, the fresh momordica grosvenoris can be quickly dehydrated; the processing method is simple; the energy and the time are saved; furthermore, the fresh color and the nutrient components of the fresh momordica grosvenoris can be retained to the maximum extent; and the dehydrated momordica grosvenoris taste good and are not burned, and the phenomenon that the fruit flesh shakes is avoided.

Description

technical field [0001] The invention relates to a dehydration method of Luo Han Guo, in particular to a dehydrated Luo Han Guo and a processing method thereof. Background technique [0002] Mangosteen ( Momordica grosvenori Swingle ) is the fruit of the perennial herb Cucurbitaceae, which 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, glucose, protein, lipids etc. Traditional Chinese medicine records that Luo Han Guo has the effects of nourishing 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. The dried Luo Han Guo currently sold in the market is processed by roast...

AI Technical Summary

Problems solved by technology

[0007] 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;

[0008] 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;

[0009] 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;

[0010] 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, if the temperature is too high, the color of fresh Luo Han Guo has turned yellowish brown, resulting in a serious loss of nutrients in Luo Han Guo