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Method for baking siraitia grosvenorii

The technology of a monk fruit and a drying room is applied in the field of drying the skinless monk fruit by using drying equipment, which can solve the problems of difficult control of drying speed, difficult control of drying quality, uneven temperature, etc., and achieves compact and reasonable structure, thorough drying, Fast drying effect

Inactive Publication Date: 2015-11-18
广西鹿寨方田贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for drying Luo Han Guo, which is used for drying fresh Luo Han Guo flesh flaps without skin; to solve the problem of uneven temperature and difficult control of drying speed when using traditional drying equipment to dry fresh Luo Han Guo flesh flaps without skin. Difficult to control drying quality and high energy consumption

Method used

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  • Method for baking siraitia grosvenorii
  • Method for baking siraitia grosvenorii
  • Method for baking siraitia grosvenorii

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method for drying Luo Han Guo comprises the steps of:

[0021] 1) Spread the peeled and cooked fresh Luo Han Guo seed pulp on the baking sieve and put it in the drying room of the Luo Han Guo drying equipment for baking;

[0022] 2) The baking temperature is: first bake at 15°C for 12 hours to dry the epidermis; then use 60°C to accelerate the ripening for 4 hours; then bake at 80°C for 10 hours;

[0023] 3) Individually package the dried Luo Han Guo.

Embodiment 2

[0025] The method for drying Luo Han Guo comprises the steps of:

[0026] 1) Spread the peeled and cooked fresh Luo Han Guo seed pulp on the baking sieve and put it in the drying room of the Luo Han Guo drying equipment for baking;

[0027] 2) The baking temperature is: first bake at 50°C for 8 hours to dry the epidermis; then use 60°C to accelerate the ripening for 6 hours; then bake at 80°C for 12 hours;

[0028] 3) Individually package the dried Luo Han Guo.

[0029] Embodiment 1 and embodiment 2 all adopt such as figure 1 The shown Luo Han Guo drying equipment includes a vacuum system 2 and a heating system 3 located on opposite sides of a closed drying chamber 1. The heat generated by the heating system 3 enters the drying chamber 1 through a pipeline, and the vacuum system 2 and the heating system 3 are connected to each other. The drying chamber 1 is connected, and a negative pressure is formed in the drying chamber 1 by vacuuming. Vacuum system 2 such as figure 2 ...

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Abstract

The invention discloses a method for baking siraitia grosvenorii, and relates to the field of foods. The method comprises the following steps: 1) spreading and putting seeds and flesh of peeled fresh siraitia grosvenorii on a baking sieve, and putting the baking sieve in a drying chamber of siraitia grosvenorii drying equipment for baking; and 2) setting the baking temperature as follows: firstly baking the seeds and the flesh for 8-12 hours at the temperature of 15-50 DEG C so as to dry an epidermal layer, then ripening the baked seeds and the baked flesh for 4-6 hours at the temperature of 60 DEG C, and finally baking the ripened seeds and the ripened flesh for 10-12 hours at the temperature of 80 DEG C so as to obtain finished products. The siraitia grosvenorii baking equipment comprises a vacuum system and a heating system which are respectively arranged on two opposite sides of a sealed baking chamber, heat produced by the heating system enters the baking chamber through a pipeline, and the vacuum system and the baking chamber are communicated so that negative pressure is formed in the baking chamber. The method disclosed by the invention can solve the problems that the temperature for baking the peeled fresh siraitia grosvenorii flesh petals is not uniform and the baking quality of the siraitia grosvenorii flesh petals is bad.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for drying skinless monk fruit by using drying equipment. Background technique [0002] Luo Han Guo is a dicotyledonous plant, a plant of Cucurbitaceae of the order Cucurbitaceae. The fruit is spherical or elliptical. Because of its high sweetness and low calorie characteristics, it is one of the plant fruits that people love for making tea. At present, the Luo Han Guo used to make tea is mainly the whole fruit. It is difficult to brew most of the active ingredients of Luo Han Guo, resulting in the waste of part of the nutrition of Luo Han Guo. Most of the nutrients brewed are large molecules, and some are difficult to be absorbed by the human body. Simultaneously because it is whole fruit, the Chinese medicinal flavor of the tea brewed is stronger, and mouthfeel is bad. Most of the Luo Han Guo used to make tea is directly baked from fresh Luo Han Guo. If the whole fresh f...

Claims

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Application Information

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IPC IPC(8): A23N12/08
Inventor 丁祥章
Owner 广西鹿寨方田贸易有限公司
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