CN104206518A - Microwave vacuum drying method for fresh momordica grosvenori slices - Google Patents

Abstract

The invention discloses a microwave vacuum drying method for fresh momordica grosvenori slices. The method is characterized by choosing high-quality ripe fresh momordica grosvenori and cutting the momordica grosvenori into slices the thickness of which is controlled within 1-2 cm; putting the momordica grosvenori slices into an enzyme deactivation machine and performing enzyme deactivation for 3-5 minutes; placing the momordica grosvenori slices subjected to enzyme deactivation into a microwave vacuum drying device, performing rapid dehydration, taking out the momordica grosvenori slices and naturally cooling the momordica grosvenori slices; sealing and packing the momordica grosvenori slices in vacuum, thereby getting finished products. According to the method, the momordica grosvenori is baked rapidly at a low temperature, so that the nutrient components of the fresh momordica grosvenori can be preserved furthest, and the momordica grosvenori can be used for replacing tea conveniently.

Description

A kind of microwave vacuum drying method of fresh fructus momordicae sheet

Technical field

The present invention relates to momordica grosvenori tablets baking method, specifically a kind of microwave vacuum drying method of fresh fructus momordicae sheet.

Background technology

Momordica grosvenori ( momordica grosvenori Swingle) be the fruit of perennial herb cucurbitaceous plant, it is the distinctive medicinal plant in Guangxi, containing abundant vitamin C (containing 400 ~ 500 milligrams in every 100 grams of fresh fruits) and glucoside, fructose, glucose, protein, lipid etc. in fruit, the traditional Chinese medical science is recorded Momordica grosvenori and is had the effect moistening the lung and relieve the cough, relax bowel.Momordica grosvenori, by one of health ministry resource product being defined as integration of drinking and medicinal herbs, enjoys the concern of people, has important potentiality to be exploited.

The storage life of new fresh fructus momordicae is shorter, is no more than 20 days.Processing method consumption manpower in existing document, the time is long, and the various technical indicator such as temperature is unstable, easily causes explosion in bake process, and has and ring fruit, burnt phenomenon really, easily causes waste.

The roasting mode that Momordica grosvenori recorded by current document has following several usually:

(1) tradition baking: the baking in folk tradition workshop is generally divided into three phases: the first stage is temperature-rise period: first by heating temperatures to 45-50 DEG C, and maintain 20-24h; Second stage, continues to be warmed up to 65-70 DEG C by temperature, and maintains 2-3 days; Phase III is the cooling constant temperature stage, Momordica grosvenori temperature is reduced to 55-60 DEG C, and maintains 2 days.Whole process at least needs 5 days; Because oven temperature is uneven, all need the baking oven reversing of position of upper, middle and lower every day, and the fruit case at edge and center is exchanged, and will stir one by one, whole fruit just can be made to be heated evenly; The mode of heating of baking oven is far-infrared baking case, electric baking case, charcoal or firewood baking box.

(2) Chinese patent CN1631273N discloses a kind of processing method of Momordica grosvenori, it is by the Lo Han Guo fruit of maturation, according to greatly, in, littlely be respectively charged into movable multi-layer stereoscopic fruit tray frame, fruit tray frame is advanced and has quirk, rotary fan, in the barn of double hanging type cycle flue, at burner hearth combustion faggot or coal, through quirk and flue by the air heat of barn, temperature is increased to 66 DEG C ± 6 DEG C, opening rotary fan makes the temperature in drying room reach uniformity, the steam vent of moisture in baking material through barn top is discharged by moving air, toast 48 ~ 55 hours, take out after cooling.

Disclosed in tradition baking and Chinese patent CN1631273N, a kind of mode of heating of Momordica grosvenori baking process is all the environment relying on circumference, with the radiation of heat or by the mode of hot-air convection, the surface of object is first heated, be then delivered to the inside of object by heat transfer.It is high that its shortcoming is mainly reflected in temperature, operates wayward, and the Momordica grosvenori toasted out mostly is pitchy, and pulp charing or partially carbonized, nutritional labeling suffers heavy damage.

(3) Chinese patent CN102125248A discloses a kind of method of microwave drying Momordica grosvenori, and it is cleaned by Momordica grosvenori, completes; Respectively at base of fruit place, Momordica grosvenori top, and corresponding areola place, bottom is each makes a call to an aperture; Momordica grosvenori after punching is put into microwave dryer, dry 8-10min under 2400-2500MHz or 915MHz, 50-60 DEG C condition; Then take out, be placed in 0-4 DEG C of condition borehole cooling 3-5min and repeat above drying, temperature-fall period 5-6 time.

(4) Chinese patent CN102224838A discloses a kind of preparation method of freeze-dried fructus momordicae, it chooses the fresh fructus momordicae that appearance is bottle green maturation, through completing, clear water cooling, punching, pre-freeze, freeze after, to deliver from godown obtained freeze-dried fructus momordicae after adopting Vacuum Freezing & Drying Technology to carry out drying.

Patent CN102125248A and patent CN102224838A adopts microwave and freeze drying respectively, it is current comparatively ideal baking method, baking time is short, temperature is low, Momordica grosvenori nutritional labeling is retained by major part, unfortunately: inconvenient during use, no matter be microwave or freeze-drying, the temperature vacuumizing to reduce aqueous vapor evaporation is all used in dry run, but under vacuum, Momordica grosvenori only has 2 apertures, aqueous vapor evaporation rate is greater than pore exhaust velocity, in arhat fruit caving, mineralization pressure is poor, because Momordica grosvenori fruit capsule is soft, cause the fruit capsule of Momordica grosvenori can tighten agglomerating, to such an extent as to be difficult to break into two with one's hands when edible, be inconvenient to make tea, amount also bad control simultaneously.

Several Momordica grosvenori baking method is all embody with dry fruit above, and the standard weighing Momordica grosvenori is the moisture content of dry fruit, does not consider that Momordica grosvenori is as aspects such as simple operations when the nutritive value of alternative tea and use.

Summary of the invention

The present invention is directed to the deficiency of existing baking Momordica grosvenori technology, and a kind of microwave vacuum drying method of fresh fructus momordicae sheet is disclosed, this method, at low temperature, quick baking Momordica grosvenori, keeps the nutritional labeling of fresh fructus momordicae to greatest extent, facilitates the alternative tea of Momordica grosvenori to use simultaneously.

The technical scheme realizing the object of the invention is:

The microwave vacuum drying method of fresh fructus momordicae sheet of the present invention is that the fresh fructus momordicae sheet of maturation is placed in intelligent microwave vacuum dryer fast dewatering.Its concrete drying means contains following steps:

(1) choosing fruit:

To select the fresh fructus momordicae of high-quality maturation, remove sick fruit, bitter pill and broken fruit, the Momordica grosvenori of high-quality is that green is slightly with a yellow, and fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking;

(2) cut into slices

By the fresh fructus momordicae section chosen, slice thickness controls at 1-2cm, and section should not be crossed thin or blocked up, crosses in thin dry run frangible, is difficult to the integrality keeping momordica grosvenori tablets, and blocked up meeting moisture not easily evaporates, and affects dewatering time;

(3) complete

By the fresh fructus momordicae after section, put into microwave de-enzyming machine and to complete 3-5min, according to the power of the weight adjustment microwave of momordica grosvenori tablets during microwave de-enzyming, make momordica grosvenori tablets reach the optimum state that completes;

(4) dewater, cool

By the momordica grosvenori tablets completed, be placed in micro-wave vacuum equipment and carry out fast dewatering, baking temperature is 40-45 DEG C, and the time is 90-120min, takes out nature cooling;

(5) pack

By the momordica grosvenori tablets vacuum sealed package that step (4) is made, get product.

The microwave power of described microwave de-enzyming machine is 100kw.

Described micro-wave vacuum equipment is prior art.

Compared with prior art, tool has the following advantages in the present invention:

1, appearance luster is good, mouthfeel is good: this method is by cutting into slices, completing and utilize microwave vacuum, and realize low temperature fast dewatering, the momordica grosvenori tablets outward appearance that baking is gone out and fresh fructus momordicae solid colour, pulp is snow-white, without the not mature taste of fresh fruit.

2, nutritional labeling retains complete: compared with the Momordica grosvenori that the momordica grosvenori tablets of this method baking and prior art are toasted, sweet glycosides and total reducing sugar are all higher than the Momordica grosvenori that prior art is toasted.

3, baking time is short, simple to operate, and production efficiency is high: this method is by slicing treatment, and utilize microwave dehydration mode, under vacuum negative pressure condition, moisture evaporation rate improves greatly.

4, product is easy to use, and this method, by section, is packed separately, and can make tea according to the quantity of water yield interpolation fresh fructus momordicae sheet in use and drink, avoid whole fruit and all add too sweet, after part adds bad component and component, residue preserves difficult defect.

Detailed description of the invention

Below by embodiment, the invention will be further elaborated.

Embodiment 1

Choose the fresh fructus momordicae 50 kilograms of high-quality maturation, the Momordica grosvenori of high-quality is that green is slightly with a yellow, and fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking, and by the fresh fructus momordicae section chosen, slice thickness controls at 1-2cm.Then the fresh fructus momordicae sheet after section being put into power is that 100kw microwave de-enzyming machine completes after 3min, puts into microwave Special baking tray, then sends in intelligent microwave vacuum drying chamber, drying box temperature controls at 40-45 DEG C, the time of curing is 90min, and taking-up lets cool, and loads vacuum bag vacuum packaging.

Embodiment 2

Choose the fresh fructus momordicae 75 kilograms of high-quality maturation, the Momordica grosvenori of high-quality is that green is slightly with a yellow, and fruit saccharification is complete, and each nutritional labeling is even, yellow green, and color and luster is good-looking, and by the fresh fructus momordicae section chosen, slice thickness controls at 1-2cm.Fresh fructus momordicae sheet after section being put into power is that 100kw microwave de-enzyming machine completes after 5min, puts into microwave Special baking tray, then sends in intelligent microwave vacuum drying chamber, drying box temperature controls at 40-45 DEG C, the time of curing is 120min, and taking-up lets cool, and loads vacuum bag vacuum packaging.

Application Example:

For the advantage of this method is described, applicant will pick up from the fresh fructus momordicae in same field, Gong Chengxianxi Ling Xiang Dao Ping village of Guilin City equally, by 2010 editions States Pharmacopoeia specifications, be 1.56% with the sweet glycosides V of high effective liquid chromatography for measuring sample Momordica grosvenori fruit, recording Momordica grosvenori Vitamin C content by titration is 0.53%.Sample is divided into 3 groups, compare with regard to the conventional baking method of Momordica grosvenori, microwave punching, microwave section respectively, often organize fresh fruit weight identical, experimental result is as follows:

1, cleaned by Momordica grosvenori, dry, be positioned over baking oven, temperature controls at 60 DEG C, toasts 175 hours.Dry fruit becomes sepia, and pulp is yellowish-brown, and recording moisture is 4.31%, and momordica glycoside V is 4.26%, and Vitamin C content is 0.028%.

2, cleaned by Momordica grosvenori, dry, punching, be positioned in intelligent microwave vacuum drying chamber, drying box temperature controls at 40-45 DEG C, toasts 2 hours.Dry fruit becomes yellow green, and pulp is white, and recording moisture is 6.25%, and momordica glycoside V is 5.96%, and Vitamin C content is 0.69%.

3, cleaned by Momordica grosvenori, dry, section, be positioned in intelligent microwave vacuum drying chamber, drying box temperature controls at 40-45 DEG C, toasts 1.5 hours.Dry fruit becomes yellow green, and pulp is white, and recording moisture is 4.22%, and momordica glycoside V is 6.13%, and Vitamin C content is 0.76%.

Experimental data is as following table:

?	Conventional baking 1	Microwave punching 2	Microwave section 3
				Appearance luster	Sepia	Yellow green	Yellow green
Pulp colour	Yellowish-brown	White	White
				Baking time	175 hours	2 hours	1.5 hour
Dry fruit moisture	4.31%	6.25%	4.22%
				Sweet glycosides V content	4.26%	5.96%	6.13%
Vitamin C content	0.028%	0.69%	0.76%

Claims (4)

1. a microwave vacuum drying method for fresh fructus momordicae sheet, is characterized in that: it is that the fresh fructus momordicae sheet of maturation is placed in intelligent microwave vacuum dryer fast dewatering, and its concrete drying means contains following steps:

(1) choosing fruit: the fresh fructus momordicae selecting high-quality maturation;

(2) cut into slices: by the fresh fructus momordicae section chosen, slice thickness controls at 1-2cm;

(3) complete: by the fresh fructus momordicae after section, put into microwave de-enzyming machine and to complete 3-5min;

(4) dewater, cool: by the momordica grosvenori tablets completed, be placed in micro-wave vacuum equipment and carry out fast dewatering, take out nature cooling;

(5) pack: the momordica grosvenori tablets vacuum sealed package of step (4) being made, gets product.

2. method for microwave drying according to claim 1, is characterized in that: the microwave power of the described microwave de-enzyming machine of step (3) is 100kw.

3. microwave vacuum drying method according to claim 1, is characterized in that: the baking temperature of the micro-wave vacuum equipment described in step (4) is 40-45 DEG C, and the time is 90min.

4. with fresh fructus momordicae sheet prepared by the microwave vacuum drying method one of claim 1-3 Suo Shu.