Freeze-drying method of sliced fresh momordica grosvenori

Abstract

The invention discloses a freeze-drying method of fresh fructus momordicae slices, which comprises the following steps: slicing selected high-quality mature fresh fructus momordicae while controlling the thickness of the slices at 1-2 cm; killing out the sliced fresh fructus momordicae in a microwave killing-out machine for 3-5 minutes; and carrying out freeze-drying on the killed-out fructus momordicae slices in a freeze-drying device, and carrying out vacuum seal packaging to obtain the finished product. By quickly baking the fructus momordicae at low temperature, the method maximally maintains the nutrient contents in the fresh fructus momordicae, and is convenient for the fructus momordicae to be a substitute for tea.

Description

technical field [0001] The invention relates to a method for baking Luo Han Guo slices, in particular to a method for freeze-drying fresh Luo Han Guo slices. Background technique [0002] Mangosteen ( Momordica grosvenori Swingle ) is the fruit of the perennial herb Cucurbitaceae. It is a unique medicinal plant in Guangxi. The fruit is rich in vitamin C (400-500 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 moistening 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 processing method in the existing literature consumes manpower, takes a long...

AI Technical Summary

Problems solved by technology

[0010] Patent CN102125248A and patent CN102224838A use microwave and freeze drying respectively, which are ideal baking methods at present. The baking time is short, the temperature is low, and most of the nutrients of Luo Han Guo are preserved. The disadvantage is: it is inconvenient to use, whether it is microwave or Freeze-drying, vacuuming is used in the drying process to reduce the temperature at which water vapor evaporates, but under vacuum conditions, Luo Han Guo has only 2 small holes, and the evaporation rate of water vapor is greater than the exhaust speed of the pores, forming a pressure difference in the Luo Han Guo cavity , due to the soft capsule of Luo Han Guo, the fruit capsule of Luo Han Guo will shrink into a ball, so that it is difficult to break apart when eating, it is inconvenient to make tea, and the amount of consumption is not easy to control

[0011] The above methods of roasting Luo Han Guo are all based on dried fruit. The standard to measure Luo Han Guo is the moisture content of the dried fruit, which does not take into account the nutritional value of Luo Han Guo as a substitute tea and the convenience of operation when using it.