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Method for microwave drying of fructus momordicae

A technology of microwave drying and Luo Han Guo, which is applied in food drying, preservation of fruits/vegetables through dehydration, food science, etc. It can solve the problems of low nutrient retention rate, hard shell hardening of fruit skin, and poor brewing taste, etc., and achieve drying time Effects of shortening, long shelf life and unique taste

Inactive Publication Date: 2018-07-31
GUILIN UNIV OF ELECTRONIC TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature and long time of the drying method, after drying, the fruit is scorched black, the skin is hard-shelled, the flesh has obvious shrinkage, and the brown is uneven; the retention rate of vitamin C and other nutrients is low; the soaked water turns brown and has an obvious burnt smell and aroma. Not good, the taste of brewing is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The present invention adopts following technological process:

[0020] Fresh Luo Han Guo→cleaning→punching→blanching→draining→microwave drying

[0021] (1) Cleaning: Wash the silt and impurities on the surface of Luo Han Guo with drinking water;

[0022] (2) Punching: Punch holes at the top pedicle and bottom navel of the fresh Luo Han Guo fruit, and punch through the Luo Han Guo with a hole diameter of 2.0mm to provide a channel for the water in the Luo Han Guo fruit to evaporate, speed up the drying speed, and avoid the phenomenon of fruit frying at the same time;

[0023] (3) Blanching: First configure the blanching solution, add 0.3% tea polyphenols and 0.05% sodium isoVC into the drinking water, and adjust the pH of the solution to 6.0 with citric acid; heat to 95°C, wash the The final fresh fruit is blanched in blanching solution at 95°C for 1 min;

[0024] This kind of blanching can kill enzymes and bacteria in fresh Luo Han Guo, has the effect of color protect...

Embodiment 2

[0030] The present invention adopts following technological process:

[0031] Fresh Luo Han Guo→cleaning→punching→blanching→draining→microwave drying

[0032] (1) Cleaning: Wash the silt and impurities on the surface of Luo Han Guo with drinking water;

[0033] (2) Punching: Punch holes at the top pedicle and bottom navel of Luo Han Guo fresh fruit, with a hole diameter of 2.5 mm and a depth of 2.0 cm; to provide channels for the evaporation of moisture in the Luo Han Guo fruit, speed up the drying speed, and avoid fruit frying and coking at the same time ;

[0034] (3) Blanching: First configure the blanching solution, add 0.1% tea polyphenols and 0.05% sodium isoVC into the drinking water, and adjust the pH of the solution to 5.1 with citric acid; heat to 90°C, wash The final fresh fruit is blanched in blanching solution at 90°C for 3 minutes;

[0035] This kind of blanching can kill enzymes and bacteria in fresh Luo Han Guo, has the effect of color protection, protects t...

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Abstract

The invention relates to a method for microwave drying of fructus momordicae. According to the method, the fructus momordicae is used as a raw material, and through cleaning, drilling, blanching, draining and microwave drying, dried fructus momordicae is obtained. The method comprises the following steps of cleaning fresh fructus momordicae, performing drilling, placing the drilled fructus momordicae into an aqueous solution of 90-95 DEG C, and performing blanching for 1-3min; adding tea polyphenols of which the percentage by mass is 0.1-0.3% and D-sodium erythorbate of which the percentage bymass is 0.05% to blanching liquid, and regulating pH of the solution with citric acid to 5.1-6.0; and draining blanching water, putting the drained fructus momordicae into a microwave drying facility, performing operation according to operating rules and regulations, and controlling three factors of microwave power, baking time and a microwave starting and closing ratio. The techniques are combined together, mutually support and jointly act, a passage is provided for volatilization of water in fruits, the drying speed is increased, phenomena of frying fruits and singing can be avoided, the dried fructus momordicae is porous, loose, golden in surface and yellow after being soaked into water, and the brewed mouth feel of the fructus momordicae reserves delicate fragrance and sweetness of the fructus momordicae and the fresh ginger.

Description

technical field [0001] The invention relates to the field of biochemical technology, in particular to a method for drying Luo Han Guo. Background technique [0002] Luo Han Guo has high nutritional value and contains mogroside, glucose, fructose, polysaccharide, protein, amino acid, flavonoids, vitamin C, enzymes and various mineral elements. The effect of quenching thirst is suitable for lung heat or dry cough, whooping cough and thirst caused by summer heat, etc. In addition, it has the effect of moistening intestines and laxative. Due to the short preservation time of Luo Han Guo fresh fruit, the deep processing of Luo Han Guo is mainly to dry and preserve the Luo Han Guo. Common drying methods include direct drying, vacuum drying, freeze drying, and microwave drying. Due to the high temperature and long time of the drying method, after drying, the fruit is scorched black, the skin is hard-shelled, the flesh has obvious shrinkage, and the brown is uneven; the retention ...

Claims

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Application Information

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IPC IPC(8): A23B7/02
CPCA23B7/02A23V2002/00A23V2300/10
Inventor 周治德王博元李桂银林嘉晖夏东李珊珊
Owner GUILIN UNIV OF ELECTRONIC TECH
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