Will monk fruit go bad if left and will it expire?

Of course, it will be bad, so it is recommended to consume it as soon as possible.

The fruits and leaves of monk fruit contain triterpenoid saponins, as well as a large amount of fructose, more than 10 essential amino acids, fatty acids, flavonoids, vitamin C, trace elements, etc. As the main ingredient of monk fruit sweetener, monk fruit saponin is a triterpene glucoside with a sweet taste, and its glycoaglycone is triterpene alcohol.

Cucurbitacin alkane triterpenoids are the main active ingredients in monk fruit, and they have a common aglycone structure. Except for a few, these substances in monk fruit are sweet substances or slightly sweet substances. Among them, mogroside V is the main sweetening component, it is non-toxic, low calorie, high sweetness, good thermal stability, and is one of the substances developed as a natural sweetener.

Protein, amino acids Dried monk fruit contains protein. Among its hydrolysates, 18 amino acids are complete, except for tryptophan, which is not measured. Among the amino acids measured, the higher content was glutamic acid (aspartic acid (valine) (alanine (leucine).

Glutamic acid is the most demanded non-essential amino acid in the human body, and is an important raw material for the synthesis of glutathione.

Inorganic elements Monk fruit contains 24 kinds of inorganic elements, including 16 kinds of essential trace elements and extensive elements, and the higher content of elements are potassium (12290mg kg), calcium (667mg kg) and magnesium (550mg kg). The selenium contained in monk fruit is 2-4 times that of grain, and elemental selenium has good curative effects in the prevention and treatment of coronary heart disease, anti-aging and anti-cancer.

Monk fruit will soon return to moisture and black, this is a situation that many people who have used Monk Fruit have encountered, Monk fruit dried fruit absorbs moisture in the air, and the phenomenon of resurgence of moisture occurs, Monk Fruit becomes moist and sticky, the color also becomes dark and black, and the quality of Monk Fruit deteriorates or even mold and deteriorates. Therefore, monk fruit that is not needed for the time being needs to be carefully preserved, and it is okay to keep it dry and sealed or put it in the refrigerator.

If the monk fruit is moldy, peichong or smelly and other compatibility deterioration, it is not allowed to drink, and if there is no deterioration, it can be drunk theoretically, but it is generally not recommended to drink. Because although Luo Han Guo itself belongs to the processed Chinese herbal medicine, it is not easy to preserve, easy to oxidize, damp, insects, easy to deteriorate, and the degree of deterioration may not be easy to see, and for ten years, the medicinal value of it has been reduced by judgment, so there may be no deterioration on the appearance of Luo Han Guo, but its medicinal value is also greatly reduced, so it is not recommended to eat for its own health. You can't eat it, it's been dried up for too long and it doesn't taste good, so it's recommended to throw it away quickly.

will expire. Fresh monk fruit: Refrigerate in the refrigerator and can be stored for about 1 week. Dried Monk Fruit: Store in a cool place and can last for about a year. Open the monk fruit: use plastic wrap.

Seal it well, then put it in the refrigerator to freeze, take it out when eating, and it can be stored for 3-5 days.

Determine whether the monk fruit is expired: see if it is mildew, if the monk fruit has expired, then whether it is the outer shed of the monk fruit or its inner fruit pulp, mildew may occur.

The origin of monk fruit.

It is mainly produced in Yongfu County, Guilin City, Guangxi Zhuang Autonomous Region.

Longjiang Township, Longsheng and Baishou Townships, Yongfu Shenghu County and Longsheng County.

It is the hometown of monk fruit with a relatively long planting history, including Yongfu planting monk fruit has a history of more than 300 years, Longsheng County has planted monk fruit has a history of more than 200 years, 90% of China's monk fruit is produced in Yongfu County and Longsheng County, monk fruit is a precious native product of Guilin, and it is also one of the first batch of medicinal and edible dual-use materials approved by the state, its main effect is that the chain can relieve cough and phlegm.

The fruit is highly nutritious and rich in vitamin C

400 mg per 100 grams of fresh fruit (500 mg) as well as glycosides, fructose, glucose.

proteins, lipids, etc.

The above content reference: Encyclopedia - Luo Han Guo.

The blackening inside of monk fruit is not necessarily spoiled.

Deterioration: Monk fruit contains a lot of glycosides, which are easy to absorb water in the air, especially after opening, it will absorb water after about 3 days, ferment and turn black, this kind of spoiled monk fruit can not be eaten.

Scorched situation: There is also a kind of blackening due to the high temperature of monk fruit during processing, and the scorched monk fruit will also show black flocculent inside, this kind of monk fruit can also be soaked in water to eat, but the taste is not very good.

The inside of the monk fruit is black, it may be spoiled and damaged, or it may be black due to burning, so try not to eat it.

There are three ways to process monk fruit, and the different processing methods make the color of the fruit flesh different.

First, it is a traditional roasted monk fruit, which is easy to be burnt, and the color is brown or reddish-brown, so the nutritional value of monk fruit is not high, and the efficacy has lost part of its medicinal effect due to imperfect processing;

Second, it is a constant temperature dehumidifying monk fruit, the flesh of monk fruit is brown or khaki, and the monk fruit will not be burnt, so the monk fruit is sweet, but the nutrition is somewhat lost;

Third, it is a low-temperature dehydrated monk fruit, the flesh of monk fruit is light yellow or off-white, this processed monk fruit ** is also the most expensive, because it retains the original fragrance and nutritional value of monk fruit while processing, it is a special product in monk fruit.

The monk fruit we generally eat is dehumidified at a constant temperature, and the color is shown below

Sealed and packed.

This can greatly reduce the phenomenon of resurgence of monk fruit. If monk fruit absorbs water and resurges, the quality will deteriorate, or even mold and deteriorate. Therefore, Luo Han Guo should be stored for a long time, and the problem of moisture prevention must be paid attention to.

The normal body of the monk fruit is oval, golden or yellowish brown in color, undamaged, and shakes without sound. Fresher monk fruit has more hair on the surface and white on the inside. The old ones are smoother because of frequent rubbing, and the inside is black or brown.

Fruits that have a darker surface due to burnt are not necessarily ripe monk fruit.

Eat monk fruit in a separate, airtight package as soon as possible after opening, and if the uneaten part is not finished, it can be packed in a sealed food bag to prevent moisture return.

If the monk fruit is not stored properly, it will easily regain moisture, and the inside of the fruit will be easy to turn black and moldy. It is best not to eat monk fruit after it is moldy, so as not to have adverse effects on the body.

Most of the monk fruit sold on the market, except for the traditional charcoal-roasted monk fruit, has an independent and sealed packaging, which reduces the problem of monk fruit resurgence as much as possible.

The resurgence of the monk fruit is just that the resurgence of the tide will make the sugar analyze, resulting in a sticky feeling, and the taste and quality efficacy have not changed.

When using monk fruit, it is often the case that only half of the monk fruit is used, and if the remaining half of the monk fruit is not properly stored, it will soon return to the moisture and turn black and cannot be used, resulting in waste.

After the monk fruit is opened, it is easier to absorb water and regain moisture, so the remaining monk fruit should be repackaged in time, or put it in the refrigerator to prevent the monk fruit from spoiling.

Generally, the monk fruit bought back is in the state of dried fruit, and it should not be easy to spoil if stored in this case, does this monk fruit have a quality reporting period? Does monk fruit have bad fruit?

Does monk fruit expire.

There is an expiration date. Any food has a shelf life, and Chinese herbal medicine such as monk fruit is no exception, but generally speaking, the shelf life of Chinese herbal medicine is relatively long, as long as you pay attention to the humidity and ventilation and dryness of the place during the storage time, you can appropriately extend its shelf life. Generally speaking, as long as you pay attention to the temperature and humidity of the storage environment, when the temperature does not exceed 20 °C and the humidity is 45%-75%, the dried monk fruit can be placed for one to two years, but you should pay attention to drying in the sun and moisture-proof at any time.

If it is only placed in a dry place, the storage container has no air leakage, and the shelf life is about one year, and it is recommended not to eat it after one year.

Does monk fruit go bad.

1. If the dried monk fruit is bad, then mildew will occur in the shell or inside the fruit, and the mold is generally manifested as a small amount or no fluff on the outside, white or black mildew, white mold on the inside, and the seeds are black and powdery.

2. If the dried monk fruit is bad, the color of the fruit or fruit stalk will turn black, because the appearance color of good monk fruit is generally bright yellow or brownish yellow, and the color will not turn black even if it is dried.

3. If the dried monk fruit is bad, soaking it in water may have a certain bitter taste, while the water soaked in good monk fruit should taste sweet.

What does it look like when Luo Han Guo is bad.

If the monk fruit is bad, there may be the following conditions: the flesh of the fruit turns black; The surface is moldy, and mildew is produced; The flesh is charred yellow (over-roasted and browned); Moth.

Why is monk fruit sweet.

The sweetness of different sugars will be different, sucrose is a kind of sugar with a higher sweetness that is usually eaten, and the sweetness of this glycoside contained in monk fruit is more than 300 times that of sucrose, which is why monk fruit tea will be so sweet, of course, monk fruit also has glucose, fructose, etc., d-mannitol and other sweet ingredients, but the content is lower.

Modern medical research has confirmed that monk fruit contains a sweetener that is 300 times sweeter than sucrose, but it does not produce calories, so it is an ideal alternative drink for people who are not suitable for diabetes and obesity to eat sugar.

Rich in vitamin C, it has anti-aging, anti-cancer and skin-nourishing beauty effects; It has the effect of lowering blood lipids and **, can assist **hyperlipidemia, improve the image of obese people, and is a must-choose fruit for beauty-loving women.

Monk fruit can be made into monk fruit tea, monk candy drink, monk fruit red date tea, monk fruit houttuynia cordata, monk fruit motherwort soup, monk fruit japonica rice porridge, monk fruit pear drink, monk fig tea, monk summer dry tea, monk five plum tea, monk fruit mint tea.

It can also be used as a condiment in stews, clear soups, cakes, candies, and biscuits. In addition to the export of dried fruits, there are also powders, syrups, fruit essences, cough drops and concentrated fruit sauces.

1. Dried monk fruit will expire, and the general shelf life is about one year. Preservation time of monk fruit: Fresh monk fruit: put it in the refrigerator and refrigerate, it can be stored for about 1 week. Dried Monk Fruit: Store in a cool place and can last for about a year.

2. Monk fruit, the fruit of a perennial vine of the Cucurbitaceae family. It is also known as Lahanguo, false bitter gourd, light fruit wood turtle, gold does not change, Luohan table, and naked turtle, which is known as it"Fairy fruit", its leaves are heart-shaped, dioecious, flowering in summer and fruiting in autumn. Mainly produced in Guangxi Zhuang Autonomous Region, Guilin City, Yongfu County, Longjiang Township, Longsheng and Baishou Town, Yongfu County and Chain Wangxiao Longsheng County is the hometown of Luo Han Guo planting history is relatively long, of which Yongfu planting Luo Han Guo has a history of more than 300 years, Longsheng County has more than 200 years of history of planting Luo Han Guo, 90 percent of China's Luo Han Guo is produced in Yongfu County and Longsheng County, Luo Han Guo is Guilin's precious native product, but also one of the first batch of approved medicinal and edible dual-use materials, its main effect is that Ling Wei can stop cough and reduce phlegm.