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Preparation method of freeze-dried fructus momordicae

A technology of freeze-drying Luo Han Guo and Luo Han Guo, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., and can solve the problems that the whole fruit of Luo Han Guo cannot be prepared

Active Publication Date: 2011-10-26
安徽本纪控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The above two patented methods can only prepare freeze-dried Luo Han Guo powder, but cannot prepare the whole fruit of Luo Han Guo after freeze-drying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select fresh Luo Han Guo with a dark green and mature appearance, put them into 95°C water for 10 minutes to blanch, then cool them with clean water, drill a complete hole on the stalk and the opposite side of the stalk with a hole diameter of 6 mm and a depth of 30 mm, and place Pre-freeze at -12°C for 15 hours, then freeze at -20°C for 5 hours, put the frozen Luo Han Guo into a freeze-vacuum dryer, control the vacuum degree to 30Pa, and cool the temperature to -40°C, and follow the following time periods in sequence: Control the temperature of the heating plate: keep at 5°C for 5 hours, keep at 8°C for 7 hours, keep at 20°C for 5 hours, keep at 30°C for 5 hours, keep at 45°C for 5 hours, keep at 60°C for 5 hours, and keep at 5 hours Keep at 75°C, keep at 65°C for 4 hours, and keep at 50°C for 5 hours, and leave the warehouse to obtain freeze-dried Luo Han Guo (whole fruit).

Embodiment 2

[0023] Select fresh Luo Han Guo with a dark green and mature appearance, blanching in 100°C water for 5 minutes to finish, and then cooling with clean water, punch a complete hole in the stalk and the opposite side of the stalk with a hole diameter of 3 mm and a depth of 20 mm. Pre-freeze at -18°C for 10 hours, then freeze at -30°C for 3 hours, put the frozen Luo Han Guo into a freeze-vacuum dryer, control the vacuum degree to 70Pa, and the cooling temperature to -60°C, and follow the following time periods in sequence: Control the temperature of the heating plate: keep at 7°C for 3 hours, keep at 10°C for 5 hours, keep at 25°C for 3 hours, keep at 40°C for 3 hours, keep at 55°C for 3 hours, keep at 70°C for 3 hours, and keep at 3 hours Keep at 85°C, keep at 70°C for 2 hours, and keep at 60°C for 3 hours, and leave the warehouse to obtain freeze-dried Luo Han Guo (whole fruit).

Embodiment 3

[0025] Select fresh Luo Han Guo with a dark green and mature appearance, put it into 97°C water for 7 minutes to blanch, then cool it with clean water, and drill a complete hole on the stalk and the opposite side of the stalk with a hole diameter of 1mm and a depth of 5mm. Pre-freeze at -15°C for 13 hours, then freeze at -25°C for 4 hours, put the frozen Luo Han Guo into a freeze-vacuum dryer, control the vacuum degree to 50Pa, and cool the temperature to -50°C, and follow the following time periods in sequence: Control the heating plate temperature: maintain 6°C within 4 hours, maintain 9°C within 6 hours, maintain 23°C within 4 hours, maintain 35°C within 4 hours, maintain 50°C within 4 hours, maintain 65°C within 4 hours, and maintain within 4 hours Keep at 80°C, keep at 67°C for 3 hours, and keep at 55°C for 4 hours, and leave the warehouse to obtain freeze-dried Luo Han Guo (whole fruit).

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PUM

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Abstract

The invention discloses a preparation method of freeze-dried fructus momordicae. The method comprises the following steps: selecting ripe fresh fructus momordicae with deep green surface; deactivating enzymes, cooling with clean water, perforating, pre-freezing and freezing; and drying with the vacuum freeze-drying technology and then discharging to obtain the entire freeze-dried fructus momordicae. Through the method disclosed by the invention, the freeze-dried fructus momordicae maintains the color, flavor, mouthfeel, shape and nutrient components of the fresh fructus momordicae.

Description

technical field [0001] The invention relates to the technical field of food and medicine, in particular to a preparation method of freeze-dried monk fruit. technical background [0002] Momordica grosvenori, alias Lajiangguo, false bitter gourd, is the ripe fruit of Siraitia grosvenorii (Swingle) C.Jeffrey in the family Cucurbitaceae, and is a traditional multipurpose medicinal and edible health fruit. in Guangxi. The history of folk medicine of Luo Han Guo has been more than 300 years. Luo Han Guo contains mogroside, more than 10 kinds of amino acids, protein and a large amount of fructose and flavonoids. In addition, Luo Han Guo also contains a large amount of vitamin E, vitamin B, vitamin C, carotene, etc. A kind of fruit that integrates medicinal, tea drinking and edible. In traditional Chinese medicine, Luo Han Guo has the functions of clearing away heat and moistening the lungs, relieving cough, relieving throat, smoothing the intestines and laxative. It can cure wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 刘圣本陈伟峰苏小明何力玉炳冠陈美芬
Owner 安徽本纪控股有限公司
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