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First, low sugar bitter gourd preserves
1. Process flow: raw material selection → raw material pretreatment → hardening treatment → color protection → dipping → maceration → sugar cooking → baking → packaging.
(1) Raw material selection. Should choose meat hypertrophy, fresh, eight mature, uniform color specifications, no pests, no mechanical damage of bitter gourd as raw materials.
(2) Pretreatment of raw materials. First, wash the bitter gourd with clean water, then cut the two seeds and cut the seeds into pieces of 1 cm and 3 cm long. The bar size is basically the same.
(3) Hardening treatment. Put the melon blank in 0.5% calcium chloride for 6-8 hours, or soak it in 15% lime water for 4 hours, then rinse with water after soaking.
(4) Color protection treatment. Put the melon blank in 0.008% copper acetate and 0.2% sodium carbonate color protection solution, and heat it at 100°C for 3 to 5 minutes. The hot blanching standard should be bitter gourd hot until it is half-baked and the tissue is transparent, remove and put in water to cool .
(5) Dipped. The melon blank is soaked in a 0.5% sodium alginate solution for 20-30 hours so that it penetrates into the tissue of the melon.
(6) dip sugar. According to the ratio of white sugar and starch syrup 1:1 formulated into 40% sugar solution, and add 0.5% citric acid and 0.1% sodium sulfite, after filtering with 4 layers of gauze, the melon blank into the sugar solution and soak for 25 to 30 hours .
(7) Vacuum cooking. The degree of vacuum is maintained at 85-88 kPa, and the temperature is maintained at 50-60°C. Cooking at a low temperature can maintain the original flavor of the bitter gourd with less loss of nutrients.
(8) baking. The guaranty can be drained out of the sugar liquor, spread in a baking tray, into the drying room or oven baking, baking temperature of 60 ~ 70 °C, bake to a translucent hand is not sticky, you can remove the package.
3. Finished product characteristics: green or yellow-green, transparent, sweet and sour, bitter, refreshing.
Second, the paper packaging cloudy bitter gourd juice
1. Process flow: raw material → pretreatment → grinding juice → centrifugal slag → color protection → debittering → deployment → degassing → homogenization → sterilization → potting → packaging.
(1) Pretreatment. The bitter gourd was washed with clean water and cut in half. The seeds and pedicels were removed and cut into pieces of about 0.5 cm.
(2) Milled juice and centrifuged slag. The bitter gourd:water ratio of 1:3 was put into the colloid mill for grinding, the disc gap was 9-100 microns, and the slurry was filtered through a 120 mesh centrifuge to obtain bitter gourd juice.
(3) color protection. Adding 0.2% erythorbic acid to balsam pear juice can protect the skin.
(4) Debittering. In order to mask the poor bitter taste of bitter gourd raw materials, β-cyclodextrin was added into the bitter gourd juice to embed the β-cyclodextrin, which can not only maintain the flavor and active ingredients of the bitter gourd, but also effectively mask the heavy bitter taste. The 3% beta-cyclodextrin was tested and the stirring effect was best at 30°C for 30 minutes.
(5) deployment. In bitter gourd juice, add 8% sugar, ak sugar (acesulfame) 0.15%, cmc stabilizer 2% uniform deployment.
(6) Degassing, homogenization and sterilization. The degassing vacuum requirement is 40-50 kPa, the homogenization temperature is 80°C, and the homogenization pressure is 18-25 kPa, so that the juice and other additives are fully mixed. After homogenization, it was sterilized by ultra-high temperature and the sterilization temperature was 137-140°C for 4 seconds.
(7) Canned packaging. Aseptic packaging machine and Tarappa type paper packing box.
3. Finished product characteristics: It has light blue-green color of bitter gourd, uniform turbidity, slight precipitation, cool and refreshing when drinking, and has the taste and smell of bitter gourd.
Third, bitter gourd tea
1. Process flow: Raw material selection → Washing → Slicing → Seeding → Slicing → Drying → Baking → Packaging → Finished products.
(1) Raw material selection. Choose fresh, ripe, disease-free, rot-free bitter gourds as raw materials.
(2) Wash. Wash the bitter gourd with flowing water.
(3) Divide seeds. The bitter gourd was cut longitudinally to remove the seeds and cleaned.
(4) Slices. The bitter gourd was sliced ​​into 5-15 mm slices with a slicer.
(5) Drying. Drying machine can be used for drying, drying hot air temperature is 40 ~ 120 °C; can also be used natural drying method bitter melon slices on the Internet about the sun for 3 days, the degree of drying to control the weight of freshly cut 5% to 10%.
(6) baking. The dried semi-finished products are laid on a 70-120° C. iron plate and gradually baked, and an automatic tea oven heated directly by fire is used for baking.
2. Finished product characteristics: The color is dark brown, aromatic flavor and aroma, appearance is similar to the general drinking tea, has the effect of lowering blood pressure and blood sugar, it is ideal for patients with hypertension and diabetes.
Bitter gourd, as a high-quality medicine and food processing food resource, has broad development prospects. Several major deep-processing technologies for bitter gourd are described below.