Recently, the author saw a topic on Weibo ######################### Netizens rated the top ten unhealthy vegetables, and bitter gourd was unfortunately on the "list". As far as the author is concerned, bitter melon can be described as "love and hate." Hate it, because of its fruity taste, fried, boiled, marinated, stewed and other cooking trials, it is unable to shake its "bitter"; love it, that is, it has the same effect of heat-clearing, detoxifying, beauty and skin rejuvenation. However, it is gratifying that with the development of bitter gourd processing industry and the use of microwave dryers and distillation machines, the market has been enriched with bitter melon products, such as bitter gourd, bitter melon tea, bitter gourd health drink, etc., which not only improved bitter gourd. The added value also weakens the bitterness of bitter gourd and makes it more versatile.
Dried bitter gourd: micro-drying equipment has high drying efficiency and good quality
As is known to all, at present, bitter gourd is either cooked as a vegetable or made into bitter gourd, bitter gourd tea, etc. through drying equipment. Compared with the bitter gourd cooking, the bitter gourd and bitter gourd tea are relatively weak in bitterness, while retaining certain medicinal effects, which are more popular among consumers. Then, how does bitter gourd make bitter gourd, what are the requirements for drying equipment?
It is understood that in fresh bitter gourd, 90% is water, and the moisture content of dried bitter gourd is about 10%, which requires high drying time, temperature and quality of drying equipment, so as to avoid long drying time and efficiency. Low impact on the quality of bitter gourd, but also not conducive to energy conservation and environmental protection, reducing costs.
The author was informed that Jinan has introduced a bitter melon microwave dryer, which conducts heat conduction through microwave electromagnetic waves, so that the bitter gourd is uniformly heated at the same time and warms up in a short time to achieve the drying effect. In addition, the machine adopts an automatic temperature control system, which can accurately control the drying temperature of bitter gourd and ensure the quality of bitter gourd.
Bitter gourd wine: distillation equipment "retain" flavor taste
In addition to the bitter gourd mentioned above can be made into bitter gourd and bitter gourd tea, bitter gourd can also be brewed into wine, which has the effects of clearing away heat and detoxifying, relaxing eyesight, moistening the spleen and tonifying the kidney, and greatly improving the added value of bitter gourd. The author was informed that a liquor company in Shawan County, Xinjiang, has been concentrating on the brewing process, technology and improvement of bitter gourd wine, and has won the market favor through the pure distillation technology and equipment. At present, the company's bitter gourd wine is also sold to Shanghai, Jiangsu, Henan and other places, with annual sales of millions of yuan.
Another example is that a farmer in Zhanyi County also saw the market prospect of bitter gourd wine, actively planted bitter gourd, and built a production line of 50 tons of bitter gourd wine per year. It started mass production and produced 50,000 bottles of bitter gourd wine. The products are exported to Guangzhou. Cities such as Shenzhen are even exported to Vancouver. To a certain extent, these reflect that the bitter gourd is made into a bitter gourd wine through deep processing, which has potential for market development. So, how is bitter gourd made into wine? What are the requirements for technology and equipment?
According to a bitter melon wine manufacturer, bitter gourd wine needs to undergo multiple processes such as material selection, washing, bottling, wine injection, capping, fermentation, and distillation. Unlike other alcoholic products, bitter gourd wine is not made into brewed wine, and most of it is processed into a high-concentration distilled bitter gourd wine by a distillation machine, so that the original flavor and aroma of bitter gourd can be fully retained. However, the distillation of bitter gourd wine requires a high degree of process and distillation time, otherwise, the flavor and taste of the wine are difficult to guarantee.
The author understands that bitter gourd wine needs to be completely fermented before distillation, because bitter gourd fermentation is not good, distillation will directly affect the taste of the wine and the rate of wine. After the successful fermentation of bitter gourd, professional distillation equipment should be used, so that the distillation time and temperature can be better controlled to ensure the flavor of bitter gourd wine. At present, a molecular distillation machine is introduced on the market, which mainly uses molecular distillation technology, and under high vacuum conditions, the separated bitter gourd liquor molecules are moved to the condensation surface and condensed on the condensation surface by heating. To achieve the purpose of separation and purification.
In addition, because the molecular distillation machine is under vacuum conditions, although the method of heating and evaporation is used, the bitter melon wine does not boil at a high temperature, which also avoids the loss of nutrients in the bitter gourd wine, and ensures the efficacy of bitter gourd to a certain extent. . More importantly, most of the distillation machines are equipped with an automatic temperature control system. The user can set the distillation temperature and time according to the process requirements, to avoid excessive distillation time, and the excessive temperature affects the taste and quality of bitter gourd wine.
Although bitter gourd is "bitter", the fact that it has both edible value and medicinal effect cannot be eliminated. What's more, with the upgrade of consumption, healthy, nutritious and functional foods will be increasingly favored by the market. It is believed that with the help of dryers, distillation machines and other equipment, bitter gourd processing products will become more and more abundant, and it will no longer be "difficult to eat"!
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