Dried Momordica grosvenori and its processing method

Abstract

A method for preparing the dried product of Fructus momordicae includes such steps as saccharifying the fresh Fructus momordicae, crushing, beating to obtain slurry, coating it on the surface of baker and baking.

Description

(1) Technical field: [0001] The invention relates to a mangosteen product, in particular to a dried mangosteen; the invention also relates to a preparation method of the dried mangosteen. (two) background technology: [0002] Luo Han Guo is a perennial herbaceous vine of Cucurbitaceae. It is non-toxic and can be used for both medicine and food. It has been used in folk medicine for more than 300 years. According to the records of "Chinese Medicine", Luo Han Guo is sweet and cool, and has heat-clearing, heat-relieving and lung-moistening properties. , The function of relieving cough. Modern scientific research has also proved that Luo Han Guo contains 11 kinds of saponins, including hexaglycoside, and 18 kinds of amino acids, mannitol, protein, vitamins, etc. needed by the human body. Luo Han Guo is a natural sweetener with high sweetness and low calorie, which can be widely used in the field of food additives, especially suitable for patients with coronary heart disease, at...

AI Technical Summary

Problems solved by technology

But still there are many deficiencies in baking Luo Han Guo with the above method: first, utilize large-scale baking oven, baking room to carry out baking, the temperature is not very easy to control, and there will be certain temperature difference everywhere in the baking equipment, add The size of the Luo Han Guo is different. After a long time of baking, it is easy to cause the fruit to be heated unevenly, so that the inside of the Luo Han Guo is not dried, but the outside of the Luo Han Guo is burnt, which directly affects the quality of the product and the success rate of baking. ; and the baking time is still seldom 2 days, long-time high-temperature baking, not only consumes a lot of energy, but also the active ingredients of Luo Han Guo volatilize more, especially the biological active ingredients such as vitamins therein will be lost in a large amount, and when it is not dry The flavor and taste of Luo Han Guo that has been exposed to high temperature for a long time will also change; in addition, the existing roasting equipment is large-scale baking equipment, and thousands of Luo Han Guo need to be roasted at a time, otherwise the baking cost will be too high, from Energy consumption and labor can not meet the requirements

Because fresh Luo Han Guo is difficult to preserve, it must be dried in time after picking. Generally, it cannot be uniformly purchased by the manufacturer and then dried. Therefore, the baking and processing of Luo Han Guo at this stage are all picked and dried by farmers one by one. The ripening time of Luo Han Guo is slightly different. In order to make up a batch of Luo Han Guo, the farmers usually pick the unripe fruits and bake them together with the ripe fruits, which further affects the quality of dried fruits.

Moreover, the existing large-scale roasting equipment cannot observe or check the status of the Luo Han Guo during roasting. The specific roasting time is determined by the operator based on experience. Proper roasting time cannot be determined empirically at all, which is also one of the important factors affecting the quality of dried fruit