Flavor bitter gourd sugar

Abstract

The invention relates to a processing technology of bitter gourd sugar, belonging to the bitter gourd making field. According to the technology, the damage to the peculiarity of the original ecology green food can be effectively avoided, and the full-bodied normal juice faint scent, the pure flavor and the valuable medicated food nutritive value can be maintained. The technical scheme technology comprises the following steps of: putting fresh diced bitter gourd which is about 80% mature into boiling water added with proper quantity of bicarb to be heated to be soft, and into cooling water added with bicarb to fish out in a cooling way; extruding more than about 60% of stoste of the diced bitter gourd, pouring the stoste into a boiler, adding sugars (or sugar substitutes), a small number of salt and bicarb to concentrate in a boiling way, and removing moisture which is about 40% as heavy as the stoste in an evaporating way; pouring all bitter gourd raw materials which are wholly juiced, boiling, stirring, concentrating till the juice is absorbed, and discharging out of the boiler; taking out and drying when the bitter gourd is dried to be pliable and palatable; charging sugars (or sugar substitutes) fine powder under the temperature of about 40DEG C, drying the bitter gourd sugar into normal temperature, and packing in a sterilizing way. The finished product is dark green in color, pliable in mouthfeel and proper in bitter taste and sweet taste.

Description

technical field [0001] A bitter melon sugar processing technology relates to the field of bitter melon production. Background technique [0002] The traditional processing of fruit and vegetable products often avoids the use of raw materials with bitter taste or soaks and debitterizes raw materials with bitter taste. As a result, the characteristics of natural green food are often destroyed or lost, and the unique characteristics of raw materials are reduced or lost. The pure flavor and precious nutritional value of medicinal diet. This bitter gourd candy production technology returns to the basics, without any soaking and debittering treatment, it retains the rich fragrance and pure nature of the bitter gourd juice to a greater extent, and retains the unique flavor and richness of the bitter gourd. The nutritional value of the herbal diet has the health characteristics of green food, and it better caters to the needs of consumers in today's advocating green and original ec...

AI Technical Summary

Problems solved by technology

[0002] The traditional processing of fruit and vegetable products often avoids the use of raw materials with bitter taste or soaks and debitterizes raw materials with bitter taste. As a result, the characteristics of natural green food are often destroyed or lost, and the unique characteristics of raw materials are reduced or lost. Pure flavor and precious medicinal nutritional value