Bitter melon is not only nutritious but also has a unique health function, which contains high protein, a variety of amino acids, vitamins and a variety of essential minerals, especially the content of vitamin C in the melon vegetables, per 100 grams of vegetables containing 34 mg or so; bitter melon contains bitter melon with a health effect of the bitter melon, bitter melon glycosides, pectin and bitter melon protein: bitter melon has the effect of lowering blood pressure, bitter melon protein can enhance immune cell activity, inhibit the proliferation of cancer cells or kill the bitter melon. Bitter melon protein can enhance the activity of immune cells, inhibit the proliferation of cancer cells or kill them. Bitter melon taste bitter and cold, washing heat benefit throat, with fever, cool eyes, refreshing effect.
Therefore, bitter melon is a high-quality medicine, food and food processing resources, has a broad development prospects. It can be processed into:
Beverages: Bitter melon can be processed into refreshing drinks, bitter melon seed protein drinks, instant bitter melon solid drinks and so on.
Vegetable juice: bitter melon can be processed into bitter melon juice.
Tea: bitter melon can be processed into bitter melon tea.
Health wine: bitter melon can be processed into health wine.
Health food: bitter melon can be processed into bitter melon oral tablets, hold in food, licorice bitter melon.
Pickled food: bitter melon can be processed into pickled food such as sauce crispy bitter melon strips, honey bitter melon.
Dry food: bitter melon can be processed into dried bitter melon.
(1)Processing technology and product characteristics of bitter melon refreshing drink
Processing technology: moderately ripe bitter melon → cleaning → cutting, de-seeded → crushing → color protection, pre-cooking → filtration → clarification using pectinase, chitosan → adding pure water, citric acid, honey, sucrose, potassium sorbate and other blending → filtration → degassing → bottling → capping → sterilizing → finished products.
Product characteristics: yellowish green color, bright and transparent, cool with a slightly bitter taste, refreshing and not astringent. The effect of summer heat is better after chilling.
(2)Processing technology and product characteristics of bitter melon seed protein drink
Processing technology: bitter melon seeds → selection → shelling → fine washing → alkaline water soaking to remove bitterness → pre-cooking (passivation of enzymes and bitterness) → grinding → filtration → colloidal mill primary grinding → adding sugar, stabilizers, emulsifiers, quality improvers, preservatives and other blending → colloidal mill secondary grinding → heat preservation → homogenizer homogeneity → filling → sterilizing → cooling →Finished product.
Product Characteristics: Milky white color, fragrant and delicious, slightly bitter and not astringent. It has good stability and is not stratified.
(3) Processing technology and product characteristics of instant bitter melon solid drink
Processing technology: bitter melon → cleaning → cutting, de-seeding → crushing → color protection, pre-cooking → pulping → colloid mill micro-grinding → cyclodextrin embedding → adding acid, sugar flavoring → homogenizer homogenization → degassing → sterilization → vacuum concentration → spray drying → packaging of finished products.
Product characteristics: uniform powder, light green color, no lumps, good mixability, sweet and sour, bitter taste is light. As the whole flesh of bitter melon is utilized, the nutrients of bitter melon are retained to the maximum extent.
(4) Processing of bitter melon juice
①Raw material proportioning. According to the bitter melon 20%, sugar 11%, CMC-Na 0.08%, salt 0.03%, sodium isoascorbate (specifications per liter 50 mg), zinc gluconate (specifications per liter 100 ml), citric acid and other appropriate amount, the rest is the water used for blending.
② Processing points
Selection of melon: choose seven or eight ripe green bitter melon, wash the sediment with water, and then cut in half, remove the pith, remove the seeds, remove the tip. Remove ripe (reddish) bitter melons, too small melons, rotten melons and insect-bitten melons.
Cutting and salting: cut the bitter melon into slices about 0.5 cm thick, pack them in a mesh bag, and soak them in 8% salt solution for 30 to 45 minutes. Lift and set in boiling water for 30 seconds to remove the astringent substances in the bitter melon.
Color protection: put bitter melon slices in zinc gluconate solution, and keep it at 85℃ for 8-10 minutes so that zinc replaces magnesium chlorophyll, forming zinc derivatives that can keep green for a long time.
Colloid mill: the bitter melon slices immediately after color protection into the colloid mill with water to grind fine, the disc gap should be adjusted to 80 ~ 100 microns. The slurry is filtered by 120 mesh centrifugal filter to remove fiber and other substances.
Mixing: pump the bitter melon pulp into a vertical tank barrel with a stirrer, add sugar syrup, CMC-Na salt, sodium isoascorbate, mix well. Sugar first dissolved by the sugar pot, and filtered by the duplex filter sent to the blending barrel; CMC-Na first formulated into a solution of about 10%, soaked for 24 hours, and then stirred with an egg beater into a homogeneous gel after pouring into the dosing barrel. The water used for dosage must be treated softened water.
Homogenization: homogenization is the key to the production of bitter melon juice, with the role of improving the taste and stability of the product. Homogenizing pressure is 18 MPa, and the temperature is the raw material temperature.
Degassing: Bitter melon juice by vacuum degassing, can drive out the oxygen in the juice, to maintain the content of vitamin C in the product, and is conducive to maintaining the green stability of chlorophyll.
Filling and capping: filling with automatic continuous filling machine, capping with automatic can sealing machine, self-sealing vacuum is 40 kPa.
Sterilization: after capping, put it into sterilization tank or rotary boiling water sterilization for 25 minutes, take it out and use cold water to quickly cool it down to about 40 ℃, wipe it dry and send it to the holding tank, hold it at 37 ℃ for 1 week after quality inspection, qualified before it can be marketed.
(5) Bitter Melon Tea Processing Technology and Product Characteristics
Processing technology: moderate maturity of the bitter melon → selection → cleaning → remove the pith → slicing → drying and dehydration in the drying room → softening → drying again → packaging → finished product.
Product features: easy to carry, brewed with boiled water as tea, can be used as a daily drink for diabetic patients. Healthy people in the summer brewed as tea, heat relief, sweet and bitter moderate, refreshing and delicious.
(6) Processing technology and product characteristics of bitter gourd health wine
Processing technology: when bitter gourd blossoms are behind, small and tender fruits→use craft bottle to set into it→the bitter gourd fruits continue to grow in the bottle→grow up to the appropriate maturity when picked together with the bottle→cleaning→sterilizing→adding high-quality dacuwu wine→capping→storing for 15 to 30 days→finished products.
Product Characteristics: The wine is sweet and bitter, mellow and delicious, with a unique flavor and long aftertaste, and it is rich in amino acids and bitter melon glycosides. It has the functions of promoting appetite, cooling and detoxification, draining heat and laxative.
(7)Processing technology and product characteristics of bitter melon tablets
Processing technology: bitter melon → cleaning → cutting, seeding → vacuum freeze-drying → coarse crushing → ultra-micro crushing to more than 100 mesh → adding proteins and sugar and other blending → tableting → packaging → finished product.
Product features: diabetic health care products, easy to take, fasting with the best results. It is cool and refreshing, and retains the active ingredients and natural flavor of bitter melon to the maximum extent.
(8) bitter melon in the production of food
Bitter melon is generally only fried vegetables to eat, in order to develop China's bitter melon resources, fresh bitter melon can be made into a kind of bitter melon in the throat to clear the throat food, its taste is good, the thirst, especially for those who are addicted to alcohol and tobacco, fever, dry throat, dry mouth, mute throat, the use of bitter melon in the food, to play a wash of heat and cooling, nourish the throat, prevention of disease, long-term consumption of non-toxic, harmless, and non-toxic. Effective, long-term consumption of non-toxic and harmless, and can play a cool and bright role.
Bitter gourd is held in the throat food, according to the regional custom can be made into pills, tablets, can also be made into a variety of other shapes.
The bitter melon in the throat to hold in the amount of raw materials for food formula is as follows: 20 grams of bitter melon juice, stevia glycosides 5 grams, licorice sweeteners 3 grams, 8 grams of salt, peppermint oil (menthol) 1 gram, eucalyptus oil 1 gram, 30 grams of dextrin, starch 100 grams.
The production method is as follows: the tender bitter melon washing, drying, rolling fresh juice, filtering, in order to add edible salt, licorice sweetener, stevia glycosides, and starch mixed evenly.
Another mint brain, eucalyptus oil added to the dextrin fine research mix, and then mixed with starch mixture, made of soft materials, with a nylon sieve granulation, slightly drying tablets or pills, or molded into a variety of shapes, that is, into the bitter gourd to hold in the throat and throat food.
(9) Licorice bitter melon production
Licorice bitter melon is a bitter melon as the main raw material for the production of products with bitter-sweet, spicy, cool and multi-flavored characteristics.
Raw material formula:
①Make bitter melon dry blank. Fresh bitter melon 100 kg, salt 5 kg, 400 grams of alum.
② finished product. 100 kg of dried bitter melon billet, 100 kg of boiling water, 1 kg of perilla powder, licorice powder 3 kg, 15 kg of red pepper paste, 50 grams of saccharin, 100 grams of benzoic acid.
3 finished product on the powder. Dry chili powder 500 grams, licorice powder 800 grams, perilla powder 400 grams.
Method of production:
①Make bitter dry blank. The bitter melon to remove the two heads and seeds, straight cut two pieces, cut into 4 cm long strip piece, then put into the boiling water pot scalded, immediately fished into the cold water tank, change the cold water once, soak and bleach for about 20 hours, the next day from the drip dry water, into the tank under the salt 5 kg, a layer of melons layer of salt, a little less below the appropriate, above a little bit more, after one or two days even the brine together with the turn of the tank once, and then a day or two days after the drying of part of the water, the sun into a full dry, that is, into the dry blank of bitter melon. Bitter melon dry billet, proper collection, put in a dry place standby.
2 finished product. Boiling water 100 kg poured into the tank, and then into the auxiliary materials (in addition to chili sauce), until the water cooled down to add chili sauce and mix well, the bitter melon into a wooden pot, dripping brine, rake with a bamboo rake, such as brine accumulation and then mix once or twice, so that the bitter melon dry and wet evenly. 20 hours or so, fish out of the sun to eighty percent dry.
3 finished powder. Dry chili powder, licorice powder, perilla powder mix evenly, sprinkled in the sun on the bitter melon slices, kneaded evenly, bagged or boxed, sealed factory. Put in dry place for storage.
(10)Processing technology and product characteristics of bitter gourd strips in sauce
Processing technology: bitter gourd→cleaning→slicing, deseeding→cutting→CaCl2 solution to protect the brittle→seasoning with salt, soy sauce, sugar, chili pepper→vinegar, wine and other impregnation→around 10-20 days to maturity→finished products.
Product characteristics: the finished product is bright in color, sour and spicy, slightly bitter, sweet and crispy taste, is a rare summer meal.
(11) honey bitter melon processing
Raw material formula: 64 kg of fresh bitter melon, sugar 46 kg, alum appropriate amount.
Methods:
①Selection. Selection of straight and smooth, consistent specifications of the white bitter melon as raw materials.
②Blank. First of all, the bitter melon with water to wash, go to its ends, with a needle in the melon body piercing. Prick holes to be sparse and uniform. Then cut into 1 cm wide section, dig out the seeds, become a circle melon blank.
3 dip alum. First formulated into a 3% alum solution, and then the melon blanks immersed in alum solution for 6 to 8 days to remove its bitter juice.
4 water bleaching. After soaking alum will be fished out of the melon blanks, drained alum water into the water tank bleaching 3 to 5 days, during which the water is changed 4 times a day, rinsing alum components.
⑤Boiled blanks. Melon blanks will be boiled in boiling water for 10 to 15 minutes. Fished out into the water bleaching for 24 hours, during which time the water changed 2 to 3 times.
6 sugar dipping. Prepare a sugar solution with a concentration of 60%. Into the pot to boil, the melon billet into the pot. First with high heat, after 1 hour change to medium heat. Cooking to be reduced sugar solution, should be added in a timely manner solution to the melon billet are immersed in the sugar solution is appropriate. Cooking 2 hours, to be sugar concentration reached 65% or so, you can start the pot into the tank to stand.
7 pot. After cooking the melon billet after 12 hours of resting, the melon billet together with the sugar solution into the pot, with medium heat cooking. Sugar liquid should be supplemented when reduced, cooking about 1 hour or so. When the sugar concentration reaches 75% or more, you can start the pot, drain off the remaining sugar. After a little cold on the sugar coating is the finished product.
(12) the production of dried bitter melon
When the melon strip grows to green to white or can be eaten, use scissors to cut off from the stalk, to prevent hand pulling when tearing the melon seedling affecting the growth of immature melon strips. After harvesting the melon strips, cut into strips or slices with a knife, placed in a ventilated dry or sun drying, generally the best in the wire or rope hanging drying, dehydration is relatively fast, drying the dried melon color is correct, clean, and generally avoid cloudy and rainy days or cloudy days drying, or else easy to mildew, resulting in unnecessary losses. Dried melon harvested in a cool, ventilated dry place, under normal circumstances can be harvested from June, late to late October, the more timely the harvest, the faster the growth of melon strips, the higher the yield. The ratio of fresh fruit to dried melon strips is 12 to 15:1; bitter melon per 667 meters 2 production of dried melon up to 100 to 120 kg, the highest 150 kg, the economic benefits are considerable.