CN103156262B - Method of drying grosvenor momordica fruit - Google Patents
Method of drying grosvenor momordica fruit Download PDFInfo
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- CN103156262B CN103156262B CN201110422046.9A CN201110422046A CN103156262B CN 103156262 B CN103156262 B CN 103156262B CN 201110422046 A CN201110422046 A CN 201110422046A CN 103156262 B CN103156262 B CN 103156262B
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- momordica grosvenori
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- 238000001035 drying Methods 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 title abstract description 28
- 235000009815 Momordica Nutrition 0.000 title abstract 3
- 241000218984 Momordica Species 0.000 title abstract 3
- 241001409321 Siraitia grosvenorii Species 0.000 claims description 57
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 56
- 239000000047 product Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 5
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000006073 displacement reaction Methods 0.000 description 3
- 230000005611 electricity Effects 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000012255 calcium oxide Nutrition 0.000 description 2
- 239000000292 calcium oxide Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 241001409305 Siraitia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004883 areola Anatomy 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method of drying grosvenor momordica fruit. The method comprises classifying the fresh grosvenor momordica fruit according to sizes, and drying in low-humidity air controlled by a dehumidifier, wherein a drying speed is increased by 3-5 times of a speed of a common drying method at the same temperature. According to the invention, the quality of the product is good, operation is simple, and energy saving and consumption reduction are substantial.
Description
Technical field
The invention belongs to food and medicine field, be specifically related to a kind of method of dry Momordica grosvenori.
Background technology
What Momordica grosvenori was that ministry of Health of China announces is the article of food and medicine.197 pages of records of Chinese pharmacopoeia version in 2010, Momordica grosvenori is the dry fruit of cucurbitaceous plant Momordica grosvenori Momordica grosvenori Swingle.Autumn, fruit was gathered while deepening green by light green, dries in the air after a couple of days, and low temperature drying.This product surface brown, yellowish-brown or green and brown look, have dark patch and yellow pubescence.Body is light, and matter is crisp, and pericarp is thin, easily broken.Fruit flesh (in, endocarp) is spongy, light brown.
Above-mentioned " low temperature drying ", being interpreted as in the Chinese pharmacopoeia note on the use " is generally no more than 60 ℃ ".Momordica grosvenori pericarp thin though (1mm left and right), but very fine and close, experiment shows, low temperature is to be difficult to Momordica grosvenori to be dried: at 40 ℃, 50 ℃, 60 ℃, be dried 3 hours respectively, the weight-loss ratio of Momordica grosvenori only has respectively 0.37%, 1.07%, 2.05%, and weight-loss ratio reaches 70～75%, just can reach the standards of pharmacopoeia that moisture " must not cross 15.0% ".So, prepare at present dried fructus momordicae and mainly adopt following three class methods:
One, rising baking temperature, improves malleation quickening moisture in fruit and escapes.Such as application for a patent for invention number is 200410061484.7 " a kind of Momordica grosvenori baking process ", Momordica grosvenori is toasted in the hot blast to 66 ℃ ± 6 ℃ to 48～55 hours traditional baking chambers.The traditional drying mode of Momordica grosvenori is dry in the homemade drying room of orchard worker, take firewood or coal as thermal source, depending on firepower size, within 3～5 days, is baked into dry product.
Two, adopt vacuum method, outside fruit, form negative pressure, accelerate moisture and escape." a kind of quick baking method of fresh fructus momordicae " that " a kind of preparation method of freeze-dried fructus momordicae ", the application number that is 201110124239.6 such as application number be 201010556027.0 " drying means of Momordica grosvenori and by the dry Momordica grosvenori obtaining of the method ", application number is 201010605571.X, all adopts vacuum method dry.
Three, first the Momordica grosvenori pericarp that hinders moisture evaporation is destroyed, and then dry.Such as application number be 201010556001.6 " a kind of method of microwave drying Momordica grosvenori and by the dry Momordica grosvenori obtaining of the method ", by microwave drying again after Momordica grosvenori base of fruit and areola punching; Application number is " preparation method of fresh grosvener siraitia freeze-dried superfine powder " that " a kind of Momordica grosvenori dry product and preparation method thereof ", application number that 200510020314.9 " fresh mangosteen powder and preparation method thereof ", application number are 200610021160.X are 200810174726.1, opinion be all first by Momordica grosvenori fragmentation dry method again.
, all there is intrinsic defect in above-mentioned three class methods: improves the method for temperature, be easy to Momordica grosvenori burnedly, produce burnt bitter taste, and be not easy to reach the pharmacopeia proterties standard of " fruit flesh is spongy, light brown "; Because pericarp is both crisp and thin, with vacuum method, be easy to cause pericarp cracking, yield rate is not high; And destroy the method for pericarp, though can significantly improve drying efficiency, not " dried fructus momordicae " in general sense.
Summary of the invention
The object of the present invention is to provide that a kind of production efficiency is high, the dried fructus momordicae drying means of good product quality.
For ordinary material, temperature is higher, and rate of drying is faster.The common drying means of fresh fructus momordicae, need to be at 70 ℃ of above dry 4-6 days, and long-time high-temperature heating can make Momordica grosvenori pericarp and fruit flesh all occur burned phenomenon, and taste sweetly becomes sweet middle folder hardship from pure, and bitter taste is obvious.
The method of a kind of rapid draing Momordica grosvenori of the present invention, the method comprises: the relative humidity of Momordica grosvenori dry environment is controlled to 2%-40%.
Preferably, described relative humidity is controlled at 5%-30%;
Preferably, described relative humidity is controlled at 6%-20%;
Preferably, described relative humidity is controlled at 8%-18%;
The method of above-mentioned dry Momordica grosvenori, preferred range is 20-100 ℃;
More preferably temperature range is 30-80 ℃;
More preferably temperature range is 30-60 ℃;
The described relative humidity by Momordica grosvenori dry environment is controlled at 5%-30% concrete grammar and comprises: by the 5%-30% air displacement of one way flow, fall Momordica grosvenori humid air around; Preferably by dehumidifier, realize; More preferably, Momordica grosvenori is placed in to close drying unit, there are air inlet and venthole in close drying unit, be connected with venthole and the air inlet of dehydrating unit respectively, in the 30-80 that dehydrating unit is 5%-30% by relative humidity ℃ of air input close drying unit, and the air displacement of close drying unit is entered to dehydrating unit, air forms circulation in dehydrating unit, close drying unit, and the humidity of, close drying unit is controlled in the scope of 5%-30%.Described dehydrating unit can be bought from market, also can be with reference to prior art, as CN200910007224.4.
Method of the present invention, displaces Momordica grosvenori humid air around in time with the dry air of one way flow, makes Momordica grosvenori in relatively dry and comfortable environment, has both improved rate of drying, has also alleviated the damp and hot influence degree to pigment and other chemical compositions.
Method of the present invention, to carry out damp-heat air after heat exchange as the air intake of dehumidifier with Momordica grosvenori, reclaimed most of heat energy, and utilize the heat radiation of dehumidifier work itself, make air intake increase to some extent in temperature after dehumidifying, made up the thermal loss after air-out and Momordica grosvenori heat exchange, so energy-conservation highly significant.
The inventive method, can reduce energy consumption and improve the quality of products from two kinds of approach: under equal temperature, it can improve rate of drying, thereby has reduced the heated time of Momordica grosvenori; Under equal rate of drying, the baking temperature that it requires is lower, this means consumption energy still less, and can reduce the thermolytic rate of chemical composition.
The present invention enters air moisture fast from pericarp, make gradually moisture form one and through pericarp, enter airborne half-duplex channel by fruit flesh, fruit seed.Obviously, the humidity of Momordica grosvenori air ambient of living in is lower, and the passage of water is more smooth and easy, and rate of drying is faster.
Experimental example 1
Method 1: manufacture with cheap quick lime the method that ultralow humidity is dried Momordica grosvenori, still, because the water content of fresh fructus momordicae is up to more than 70%, the rate of moisture absorption of quick lime cannot meet the dry requirement of Momordica grosvenori.
Method 2: fresh fructus momordicae is moved to west droughty area test, utilize dry natural environment to remove the moisture in fresh fructus momordicae, but because temperature is lower, add that the relative humidity fluctuation of every day is larger, the mildew and rot rate of Momordica grosvenori has surpassed 50%.
Experimental example 2
Momordica grosvenori mainly contains pericarp, fruit flesh, fruit seed three parts compositions.Get fresh fructus momordicae, by its pericarp, fruit flesh, fruit seed separately, weigh, dry respectively, weighing, the results are shown in Table 1.
The moisture situation of table 1 fresh fructus momordicae each several part
| Position | Weight g | Account for part by weight % | Moisture content % | Water content g | Account for moisture ratio % |
| Full fruit | 67.993 | 100 | 71.83 | 48.84 | 100 |
| Pericarp | 14.724 | 21.66 | 61.25 | 9.02 | 18.47 |
| Fruit flesh | 32.709 | 48.11 | 84.2 | 27.54 | 56.39 |
| Fruit seed | 20.560 | 30.24 | 59.73 | 12.28 | 25.14 |
From table 1 data, Momordica grosvenori fruit flesh accounts for 48.11% of fresh fruit weight, and its contained humidity accounts for 56.39% of total moisture content.
Pass through a large amount of test, failure, test again, utilize the dry Momordica grosvenori of drying device of accompanying drawing 1, obtained good effect, in Table 2.
Table 2 fresh fructus momordicae is dry weight-loss ratio * after 3 hours under design temperature and humidity
| Relative humidity | 40％ | 30％ | 20％ | 10％ |
| 40℃ | 0.37％ | 0.57％ | 0.97％ | 1.65％ |
| 50℃ | 1.07％ | 1.80％ | 2.75％ | 4.84％ |
| 60℃ | 2.05％ | 3.62％ | 5.53％ | 8.56％ |
Note *: weight-loss ratio=(heavy after fresh fruit is heavy-dry)/fresh fruit weight
The applicant further optimizes drying design, and the fresh fructus momordicae of usining carries out tail gas after heat exchange as the air intake of dehumidifier, has obtained good energy-saving effect, in Table 3.
The drying efficiency contrast of table 3 inventive method and baking oven method
| Drying equipment | Constant temperature convection oven | Dehumidifier |
| Operate power | 2KVA | 6KVA |
| Temperature | 80℃ | 60℃ |
| Drying time | 4 days | 4 days |
| Momordica grosvenori quantity | 200 | 10000 |
| Power consumption | 192 degree | 576 degree |
| Every degree electric seasoning quantity | 1.04 individual | 17.36 |
By table 3 data, adopt constant temperature convection oven, each Momordica grosvenori power consumption approaches 1 degree, by 1 yuan of calculating of every degree electricity, be equivalent to often be dried a Momordica grosvenori and need 1 yuan of left and right of the electricity charge, and approximately 0.7 yuan of the procurement price of fresh fructus momordicae is obviously, not feasible economically with the dry Momordica grosvenori of constant temperature convection oven.Adopt the inventive method, the quantity of every degree electric seasoning Momordica grosvenori is brought up to 17.36, is equivalent to the electricity charge in 5.8 minutes of dry need of each dried fruit, approaches with the homemade native drying room cost (each is 4～8 minutes) with timber heating of orchard worker.
The quality of dried fructus momordicae contrast on table 4 products and marketing of the present invention
| Item compared | Common dried fructus momordicae | Gained dried fructus momordicae of the present invention |
| Fruit colour | Pitchy | Yellowish-brown |
| Fruit flesh and fruit seed | Top layer black, inner dark-brown, | Light yellow, full, spongy |
| Have and subside | ||
| Mouthfeel | There is obvious burnt bitter taste | Fresh and sweet, Momordica grosvenori aromatic flavour |
Adopt inventive method, Momordica grosvenori is dry can be completed below at 60 ℃, and gained dried fructus momordicae outward appearance is of light color compared with common dried fructus momordicae on market, from pitchy, becomes yellowish-brown; Content color and luster, shape, mouthfeel also with market on dried fructus momordicae have obvious difference, common dried fructus momordicae fruit flesh is dark-brown, has and subsides, mouth is tasted and is generally had obvious burnt bitter taste, product prepared by the present invention, fruit flesh is light yellow, full, spongy, mouth is tasted fresh and sweet, Momordica grosvenori aromatic flavour.
Therefore, the present invention is a kind of good method of the new high-quality dried fructus momordicae of production, at production cost, product quality, the aspect such as energy-saving and cost-reducing, has the very strong market competitiveness.
Accompanying drawing explanation
Accompanying drawing 1: drying device schematic diagram
1 dehumidifier 2 drying box 3 Momordica grosvenoris 4 are compared with the air-flow of low humidity higher temperature
The air-flow of 5 higher levels of humidity lower temperatures
The specific embodiment
Below in conjunction with instantiation, the invention will be further described, but not as restriction of the present invention.
Embodiment 1 drying device mechanism and operation principle
Accompanying drawing 1 drying device, drying box 2 is close drying unit, it can be for holding the container of material, there are air inlet and venthole, be connected with venthole and the air inlet of dehumidifier 1 respectively, dehumidifier 1 can be selected from commercially available product, after dehumidifier 1 is switched on power, set the relative humidity 5%-30% of dehumidifier, temperature is 30-80 ℃, dehumidifier 1 imports the air-flow compared with low humidity higher temperature in drying box 2 by venthole, by the air-flow displacement of higher levels of humidity lower temperature in drying box 2, in drying box 2, the air-flow of higher levels of humidity lower temperature enters dehumidifier 1 by the gas outlet of drying box 2, this gas dries and realizes heating in dehumidifier, thereby start again new circulation.
Embodiment 2: get in fresh fructus momordicae 12000 of fruits, put accompanying drawing 1 drying device, open dehydrating unit, relative humidity is set as to 10%, Temperature Setting is 50 ℃, temperature is 50 ℃, relative humidity is that 10% dry air is entered continuously and in drying box, carried out exchange heat with Momordica grosvenori and humidity exchanges by dehydrating unit, the temperature that produces lower than 50 ℃, relative humidity is the air intake as dehydrating unit higher than 10% tail gas, by the heat radiation dehumidifying and moved by equipment, carry out heat supplement, becoming a small amount of water and temperature is 50 ℃, relative humidity is 10% dry air, dry air continues on for the dry of Momordica grosvenori.Dry after 7 days, shut down, take out Momordica grosvenori, be cooled to room temperature, packing.Dried fructus momordicae is brown color, and moisture is lower than 15.0%.
Embodiment 3: get 10000 of the large fruits of fresh fructus momordicae, put accompanying drawing 1 drying device, relative humidity is set as to 15%, Temperature Setting is 60 ℃, dry 5 days.Take out Momordica grosvenori, be cooled to room temperature, packing.Dried fructus momordicae is yellowish-brown, and moisture is lower than 15.0%.
Embodiment 4: get 15000 of fresh fructus momordicae fruitlets, put accompanying drawing 1 drying device, relative humidity is set as to 20%, Temperature Setting is 40 ℃, dry 10 days.Take out Momordica grosvenori, be cooled to room temperature, packing.Dried fructus momordicae is light brown, and moisture is lower than 15.0%.
Claims (3)
1. a method for dry Momordica grosvenori, the relative humidity that it is characterized in that Momordica grosvenori dry environment is 5%-30%; Dry temperature is 30-80 ℃; Momordica grosvenori is placed in to close drying unit, there are air inlet and venthole in close drying unit, be connected with venthole and the air inlet of dehydrating unit respectively, in the 30-80 that dehydrating unit is 5%-30% by relative humidity ℃ of air input close drying unit, and the displaced air of close drying unit is entered to dehydrating unit, air forms circulation in dehydrating unit, close drying unit.
2. the method for claim 1, the relative humidity that it is characterized in that Momordica grosvenori dry environment is 6%-20%.
3. the method for claim 1, is characterized in that dry temperature is 30-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201110422046.9A CN103156262B (en) | 2011-12-16 | 2011-12-16 | Method of drying grosvenor momordica fruit |
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| CN201110422046.9A CN103156262B (en) | 2011-12-16 | 2011-12-16 | Method of drying grosvenor momordica fruit |
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| CN103156262A CN103156262A (en) | 2013-06-19 |
| CN103156262B true CN103156262B (en) | 2014-08-20 |
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| CN117743772B (en) * | 2023-12-29 | 2024-05-28 | 维达纸业(浙江)有限公司 | Toilet paper drying parameter optimization method and system based on artificial intelligent model |
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| CN1273048A (en) * | 2000-02-16 | 2000-11-15 | 柯双福 | Process for preparing dried banana |
| CN100500026C (en) * | 2006-06-08 | 2009-06-17 | 杨赐福 | Dried Momordica grosvenori and its processing method |
| CN101288498A (en) * | 2008-05-28 | 2008-10-22 | 许圣华 | Food drying method |
| CN101406211B (en) * | 2008-11-21 | 2011-09-07 | 广西大学 | Method for improving quality of dry fruit of Momordica grosvenori |
| CN102125248B (en) * | 2010-11-22 | 2012-09-05 | 桂林莱茵生物科技股份有限公司 | Method for performing microwave drying on grosvener siraitia and grosvener siraitia dried by same |
| CN102125249B (en) * | 2010-11-22 | 2012-11-07 | 桂林莱茵生物科技股份有限公司 | Drying method of momordica grosvenori and momordica grosvenori obtained by using same |
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