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Whole fruit drying process of grosvenor momordica fruit

A drying process, the technology of Luo Han Guo, which is applied in the field of food processing, can solve the problems of unstable temperature technical indicators, resonant fruit, burnt fruit, manpower consumption, etc., and achieve the effects of ensuring food safety and sanitation, consistent taste and high production efficiency

Inactive Publication Date: 2016-12-14
陈素云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method in the existing literature is labor-intensive, takes a long time, and various technical indicators such as temperature are unstable, and it is easy to cause bursting during the baking process, and there are phenomena of ringing and burnt fruit, which is easy to cause waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A whole fruit drying process of Luo Han Guo, comprising the following steps:

[0021] (1) Select ripe, disease-free, and non-rotten fresh Luo Han Guo, and wash them with clean water;

[0022] (2) Place the Luo Han Guo cleaned in step (1) in steam at a temperature of 100°C for 3 minutes;

[0023] (3) Punch a small hole at the top fruit pedicle of the Luo Han Guo after step (2) and the corresponding bottom fruit navel. The diameter of the small hole is 3mm and the depth is 12mm;

[0024] (4) Place the monk fruit punched in step (3) in a freeze dryer, cool down, and pre-freeze for 4 hours when the temperature drops to -25°C; the time from room temperature to the pre-freezing temperature is 1 hour;

[0025] (5) Secondary freezing the Luo Han Guo pre-frozen in step (4) for 5 hours at a temperature of -30°C and a vacuum of 35Pa;

[0026] (6) Deep freeze the Luo Han Guo after the secondary freezing in step (5) for 8 hours under the conditions that the temperature of the heat...

Embodiment 2

[0029] A whole fruit drying process of Luo Han Guo, comprising the following steps:

[0030] (1) Select ripe, disease-free, and non-rotten fresh Luo Han Guo, and wash them with clean water;

[0031] (2) Place the Luo Han Guo cleaned in step (1) in steam at a temperature of 105°C for 3 minutes;

[0032] (3) Punch a small hole at the top fruit pedicle of the Luo Han Guo after step (2) and the corresponding bottom fruit navel. The diameter of the small hole is 4mm and the depth is 10mm;

[0033] (4) Place the monk fruit punched in step (3) in a freeze dryer, cool down, and pre-freeze for 5 hours when the temperature drops to -26°C; the time from room temperature to the pre-freezing temperature is 1 hour;

[0034] (5) Secondary freezing the Luo Han Guo pre-frozen in step (4) for 5 hours at a temperature of -33°C and a vacuum of 30Pa;

[0035] (6) Deep freeze the Luo Han Guo after the secondary freezing in step (5) for 10 hours under the conditions of a heating plate temperature ...

Embodiment 3

[0038] A whole fruit drying process of Luo Han Guo, comprising the following steps:

[0039] (1) Select ripe, disease-free, and non-rotten fresh Luo Han Guo, and wash them with clean water;

[0040] (2) Place the Luo Han Guo cleaned in step (1) in steam at a temperature of 95°C for 5 minutes;

[0041] (3) Punch a small hole at the top fruit pedicle of the Luo Han Guo after step (2) and the corresponding bottom fruit navel. The diameter of the small hole is 5mm and the depth is 8mm;

[0042] (4) Place the monk fruit punched in step (3) in a freeze dryer, cool down, and pre-freeze for 4 hours when the temperature drops to -20°C; the time from room temperature to the pre-freezing temperature is 1.5 hours;

[0043] (5) Secondary freezing the Luo Han Guo pre-frozen in step (4) for 4 hours at a temperature of -35°C and a vacuum of 40Pa;

[0044] (6) Deep freeze the Luo Han Guo after the secondary freezing in step (5) for 8 hours under the conditions that the temperature of the hea...

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Abstract

The invention belongs to the technical field of food processing, and in particular discloses a whole fruit drying process of grosvenor momordica fruit. The drying process including fruit selection, washing, enzyme deactivation, punching and freezing. The process has the advantages of simple process, easiness to control, short freeze drying time, low energy consumption, high production efficiency and low cost, and is applicable to large-scale industrial production. A water steam enzyme deactivation technology is used to passivate the enzyme activity of polyphenoloxidase in the peel of grosvenor momordica fruit, to sterilize the grosvenor momordica fruit, and ensure food safety and health; and three freezing processes effectively avoid the separation of peel and pulp due to dryness, so that the freeze-dried grosvenor momordica fruit product is integrated and beautiful, and has color and taste consistent with fresh fruits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole fruit drying process of Luo Han Guo. Background technique [0002] Luo Han Guo, the fruit of perennial vines of Cucurbitaceae. Also known as Lahan Guo, False Bitter Gourd, Light Fruit Wood Softshell Turtle, Jinbuhuan, Luohanbiao, Naked Turtle, it is known as the "fairy fruit". Its leaves are heart-shaped, dioecious, blooming in summer and fruiting in autumn. It is mainly produced in Longjiang Township, Longsheng and Baishou Towns, Yongfu County, Guilin City, Guangxi. Yongfu County and Longsheng County are the hometowns of Luo Han Guo with a long history of cultivation. Among them, Yongfu has planted Luo Han Guo for more than 300 years, and Longsheng County has grown Luo Han Guo. It has a history of more than 200 years. Ninety percent of Luo Han Guo is produced in Yongfu County and Longsheng County in China. Luo Han Guo is a rare local product in Guili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
CPCA23B7/024
Inventor 陈素云
Owner 陈素云
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