Drytech dryer use for Drying Momordica grosvenori (Luo Han Guo)
Method for drying momordica grosvenori fruits
Abstract
The invention discloses a method for drying momordica grosvenori fruits. The method comprises the following steps of: at first, selecting fresh momordica grosvenori fruits with 80-90 growing days and yellow-green skin; cleaning, airing and putting the treated momordica grosvenori fruits into a drying machine; performing fixation at the temperature rising from the room temperature to 65C; baking at low temperature until the water content is below 15 percent. The method is simple in process and easy to operate; the dried momordica grosvenori fruits are excellent in quality, the momordica grosvenori fruits with separated cores and shells are avoided, coking and bitter momordica grosvenori fruits are avoided, and nutrient contents of the momordica grosvenori fruits can be kept.
Description
Mangosteen drying method
FIELD
The present invention relates to dried Luo Han Guo, Luo Han Guo is a specific drying method.
Background technique
Mangosteen Guangxi Guilin specialty, because of its high sweetness, low calorie, but also with lungs, cough and other effects, known as the "Oriental fruit of God." Mangosteen genus Cucurbitaceae, fruit large water content, the storage intolerance, conventional drying method, it is baked firewood, heat the air baking, microwave baking, these methods were baked Mangosteen iron blue or brown, gray, and some also appeared coke bitter, loss of nutrients Mangosteen large, poor quality.
SUMMARY
The object of the present invention is to provide a Mangosteen drying method using the drying method Mangosteen light brown, flesh puffed, crisp clear sweet, and can retain the nutrients Mangosteen, high quality.
The purpose of the present invention of are:
Mangosteen method of drying, comprising the steps of:
(1) Select the 80-90 day old fruit, yellow-green epidermis fresh luo han guo fruit;
(2) is washed and dried;
(3) The Luo Han Guo fruit placed in the drying machine, the temperature was raised from room temperature to 65 ° C, fixing, and
(4) at low temperature, baking to a moisture content of 15% or less Serve.
The low-temperature baking, the baking temperature of 55 ° C, depending on the size of the baking time Mangosteen, are generally as follows: King 120h fruit, large fruit 100 hours, 80 hours the fruit, small fruit 60 hours.
The drying machine according to the prior art.
Washing, a pH of 7.5-8 using a weak base water washed fruit.
The process of the present method is simple, easy to operate; baked Mangosteen light brown, flesh expanded, punched Mangosteen tea without Smell, clear mellow sweet taste is very good, and if no sound afocal bitter and retain Mangosteen's nutrients.
The present method of drying tested Mangosteen, Mangosteen total glucosinolate content of 5.31%, mogroside V content of 1.2%, a total glucosinolate content of kernel Mangosteen 6.27%, mogroside V content of 2.45%, than with other drying Mangosteen total glucosinolate content of the dry method made 3.5% and 34% higher.
Detailed ways
Example 1:
Mangosteen method of drying, comprising the steps of:
(1) is selected from fruit: Select fruit 80-90 days of age, the skin is yellow green fresh luo han guo fruit large head 5000;
(2) is washed and dried;
(3) fixation: The Luo Han Guo fruit is placed above the dish drying machine, the temperature was raised from room temperature to 75 ° C, fixation, and removal of fresh green odor astringency, the torrefying tea drying machine machine;
(4) Low Temperature Baking: baking in a baking temperature of 100 hours at 55 ° C, containing less than 15% so Mangosteen Serve.
Example 2:
According to the method of Example 1 step, except that: the washing water is a weak base in water PH value of 7.5-8 Alpine mountain.
After With such a weak base water washing drying brownish yellow fruit, more rich aroma, fruit flexible, dried falls from a height to the desktop, there are the same as table tennis jumping ability, unbreakable, and more storage and transportation, without the bubble tea Smell and astringency.
Claims (3)
1. A method of drying Mangosteen, characterized in that: comprising the steps of: (1) Select the 80-90 day old fruit, yellow-green epidermis fresh luo han guo fruit; (2) is washed and dried; (3) fixation : the Luo Han Guo fruit is placed above the drying machine, the temperature was raised from room temperature to 75C, fixation, and (4) at a low temperature of 55 ° C, baking to a moisture content of 15% or less Serve.
2. The method of drying according to claim 1, wherein: said low temperature baking time: King 120h fruit, large fruit 100 hours, 80 hours the fruit, small fruit 60 hours.
3. The method of drying according to claim 1, characterized in that: the cleaning step (2), using a pH 7.5-8 aqueous weak base `cleaning of fruits.
