It is well known that Momordica charantia L is a herb belonging to the genus Momordica of the cucurbitaceae, and its fruit is a vegetable commonly used by residents in China. In the private sector, bitter gourd has been used for dual purposes for thousands of years. There are records of treatment of bitter gourd in various countries in the world. It is recorded in traditional Chinese medicine that it is bitterly cold and has a deterrence effect, detoxification, and cooling Pain, kidney tonic, reduce blood sugar and other effects. In order to make up for the fact that bitter gourd is fresh and perishable, it is difficult to meet the shortcomings of the annual supply, and to improve and enrich people's lives and to help people's health, the following series of products have been developed for readers' reference. 1. Processing technology of paper packaging turbid bitter gourd juice 1.1 Process flow: Raw material-pretreatment-mill juice-centrifugal slag-preservation of color, debittering, deployment, degassing, homogenization, sterilization, canister sealing, packing 1.2 operation points 1.2.1 Pretreatment: Wash the bitter gourd with water and cut it in half. Take out the seeds and pedicles, then cut into pieces of about 0.5em. 1.2.2 Grinding juice, centrifuging the residue: According to bitter gourd: Water: 1:3 into the colloid mill for grinding, grinding plate gap is 90-100 microns, the slurry was filtered through a 120-centrifuge machine to get bitter gourd juice. 1.2.3 Color protection: 0.2% erythorbic acid is added to balsam pear juice. 1.2.4 Debittering: The bitter taste of bitter gourd is poor. In order to cover up this shortcoming, e-cyclodextrin was added to the process to provide the effect of inclusion, and the taste and active ingredients of bitter gourd can be maintained after the addition. Can effectively mask heavy bitterness. After testing with 3% B-cyclodextrin, stirring at 30°C for 60 min is the best. 1.2.5 Preparation: Add 8% sugar, 5% AK sugar and 2% CMC stabilizer to bitter gourd juice. 1.2.6 Degassing, homogenizing, sterilizing, degassing vacuum degree requirement 40-50KPa, homogenizing temperature requirement 80°C, homogenizing pressure requirement 18-25KPa to make juice and other additives fully mixed, after homogenization, after high temperature transient Sterilization, temperature 137 degrees -140 degrees, time 4so 1.2.7 Canned packaging: It is best to use aseptic packaging machine, and Tarappa paper packaging. 1.3 Product features: It has light blue-green color of bitter gourd, even turbidity, slight sedimentation, and precipitation disappears. It is refreshing and refreshing when drinking. It has the taste and smell of bitter gourd. Can also be made of clarified bitter gourd juice, the general process is as follows: mature bitter gourd - clean all the points to pick seeds - break through the color protection - precooked pressure filter using pectinase, chitosan clarification - add purified water, citric acid , Honey, sucrose, potassium sorbate, etc. are formulated with a filter - degassing - bottling and capping to sterilize a finished product. 2. Processing technology of bitter gourd tea 2.1 Process selection of raw materials Washing-slicing-seed-cutting-drying-baking-packaging-finished products 2.2 Operational points 2.2.1 Selection of raw materials: selection of fresh and mature, no pests, no rot The bitter gourd is a raw material. 2.2.2 Washing: Wash balsam with clean water. 2.2.3 Slicing and seeding: cut the bitter gourd longitudinally to remove the seed and wash it. 2.2.4 Slice: Slice the bitter gourd into 5mm-15mm slices with a slicer. 2.2.5 Drying: Drying with a drying machine, hot air at a temperature of 40-120 degrees Celsius, or natural drying, putting bitter gourd slices on the net, drying in the sun for about three days, drying degree, and reducing weight It is 5% -10% of the weight when it is cut. 2.2.6 Baking: The dried semi-finished products are gradually baked on a 70-120 degree iron plate, and can be baked by using an automatic tea oven directly heated by fire. The degree of baking can be referred to the following table: Weight/weight ratio Bitter gourd raw materials when fresh 500g Sliced ​​420g 100% After drying 50g 12% After baking 25g 6% 2.3 Finished product characteristics, the color was dark brown, there is a taste of aromatic alcohol, and aroma , similar to the general drinking tea drinking, and has the function of lowering blood pressure and blood sugar, and it is also an ideal drinking tea for people with hypertension and diabetes. 3. Bitter gourd health wine processing technology 3.1 process selection of a material for a cleaning - a bottle of washing a bottle of wine a cover a storage - finished 3.2 operating points 3.2.1 choice of materials: choose a longer melon-shaped varieties, to be full of bitter gourd It grows thick and long, the peel is greenish green, and the seed begins to grow but the seed coat is not yet lignified. 3.2.2 Cleaning: Wash thoroughly with flowing clean water and drain it for use. 3.2.3 bottle washing: generally choose a good seal rotation bottle is good, empty bottles first with alkaline water wash, and then use boiling water sterilization for 15-20 minutes. If the amount of processing can also be used large containers with good sealing. 3.2.4 bottling: The best whole melon bottling, such as the bottle of small melons can be opened by hand, or cut with stainless steel cutters, the use of iron tools, so as not to contaminate the quality of wine. 3.2.5 Injecting wine: It is best to inject high quality Daqu liquor in the bottle. The volume of wine and melon is preferably 1:1. 3.2.6 Storage: Store the sealed containers in a cool, dry place, preferably in a basement. After about 40 to 60 days, when the wine has a sense of turbidity, the powder on the skin of the melon can be consumed when the powder falls off. 3.3 The characteristics of the finished product: The taste of the wine is sweet and bitter, the mellow and delicious, the unique flavor, the long aftertaste, the wine is rich in amino acids and bitter melon. Has to promote appetite, cool detoxification, heat leak, laxative, prevent colds, cough and other effects. Another bitter gourd health wine suitable for bitter gourd farmers, the general process is as follows: Select after flowering young larvae - capped with a good bottle of young melon, a bitter gourd grows in the bottle to a suitable maturity along with the bottle Take off a cleansing - disinfection - adding a high quality Daqu a cover to save 20-30 days - the finished product.
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