Siraitiae fructus drying via freezing and seed coating
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Solution Overview
Problem
Existing Siraitiae fructus products face challenges such as difficulty in controlling dosage, maintaining taste, and determining edibility of fruit peel, leading to inefficient use and potential waste, along with limitations in preserving the natural characteristics and quality of the fruit.
Innovation Solution
A method involving the separation and drying of Siraitiae fructus flesh and seeds, with the flesh coated on the seeds, ensuring a high mogroside V content and efficient drying processes to produce a convenient, sanitary, and flavorful product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If dried Siraitiae fructus is processed by high-temperature roasting, then the fruit can be preserved and stored, but the flesh becomes dark brown with burnt taste and bitter flavor
Solution Approach 1:
The patent applies preliminary freezing before drying to prevent the high-temperature roasting damage. By freezing the flesh first, the cellular structure is preserved and the subsequent drying process occurs at lower temperatures, avoiding burnt taste while maintaining storage capability
Solution Approach 2:
The patent changes the drying temperature parameter from traditional high-temperature roasting to low-temperature freezing drying. This parameter change preserves the original color and flavor of the flesh while achieving long-term storage through complete moisture removal
2Productivity
If high-temperature roasting is used to dry Siraitiae fructus, then the drying process is efficient and fast, but the natural sweetness and fragrance are lost
Solution Approach 1:
The patent utilizes phase transition from liquid water to ice and then direct sublimation to vapor during freezing drying. This phase transition process removes moisture efficiently while maintaining low temperature that preserves the natural sweetness and fragrance compounds
Solution Approach 2:
The patent applies preliminary freezing to transform the moisture state before drying. This preliminary action enables efficient moisture removal through sublimation while protecting the flavor compounds from thermal degradation
3Shape
If the fruit peel is discarded after drying, then the product appearance is improved, but a significant portion of the fruit is wasted
Solution Approach 1:
The patent merges the flesh and peel into a unified dried product structure. The flesh is frozen and dried while attached to the peel, creating an integrated product that maintains appearance quality while eliminating waste by utilizing the entire fruit
Solution Approach 2:
The patent recovers the peel that would normally be discarded. By drying the flesh on the peel structure, the peel serves as a natural support and packaging structure, transforming waste material into a functional component of the final product
4Shape
If Siraitiae fructus is consumed as dried whole fruit, then the natural form is preserved, but dosage control becomes difficult
Solution Approach 1:
The patent segments the dried flesh into uniform granule particles of controlled size. This segmentation allows precise dosage control while maintaining the natural dried state of the material, enabling easy measurement and consumption
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a pure, convenient, and energy-efficient Siraitiae fructus product with enhanced stability and flavor, allowing for easy dosage adjustment and reduced waste, while maintaining a high mogroside V content, thus improving the product's quality and consumer experience.
Implementation Method 1
placing the peeled Siraitiae fructus in a freezing chamber to freeze
Implementation Method 2
transferring the frozen peeled Siraitiae fructus into a drying chamber for drying
Data Source
AI summary
This invention relates to a Siraitiae fructus product and a method for preparing the same. The product uses a Siraitiae fructus seed as a carrier, and Siraitiae fructus flesh is coated on the carrier. The flesh may the original flesh tissue, or flesh pulp prepared through a physical method. The product is convenient for eating, and has a distinct flavor and a high amount of active ingredients. The preparation method is simple and practical, and significantly reduces energy consumption.