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Processing method of Hami melon pulp and products therefrom

A processing method and technology of cantaloupe, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as poor recovery, reduced nutritional value, dark brown color, etc., and achieve good rehydration performance and less nutrient loss.

Inactive Publication Date: 2005-12-28
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this processing method is that the pulp shrinks after a long time of high temperature, the recovery is poor, the color turns dark brown, and the nutritional value is greatly reduced.
In the prior art, there are other methods other than "sun drying" or "hot air drying". For example, Chinese patent CN1376412A discloses a method for preserving fruit by freeze-drying, but it has high cost and poor taste. Shortcomings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose fresh cantaloupe with no deterioration and no pests and diseases. After cleaning, put it in a disinfectant for disinfection. After peeling and slicing, the meat is placed in a solution of 0.5% edible citric acid and 0.08% ascorbic acid for 20 minutes. Carry out color protection treatment, and then put it into a pre-cooling room with a temperature of 4°C to 5°C for storage. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing. The air temperature for quick freezing was -35°C, the air velocity was 15 m / s, and the quick freezing time was 3 hours. The quick-frozen pulp is placed in a vacuum freeze-drying device, the vacuum degree is kept at 60Pa, the temperature of the cold trap is -45°C, and the heating temperature is controlled at 60°C-70°C for about 9 hours to reduce the moisture content of the material to 3 % below, and then packaged, that is, the product.

Embodiment 2

[0023] Choose fresh cantaloupe with no deterioration and no pests and diseases. After cleaning, put it in a disinfectant for disinfection. After peeling and slicing, the meat is placed in a solution of 0.7% edible citric acid and 0.1% ascorbic acid for 15 minutes. Carry out color protection treatment, and then put it into a pre-cooling room with a temperature of 4°C to 5°C for storage. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing. The air temperature for quick freezing was -45°C, the air velocity was 15 m / s, and the quick freezing time was 4 hours. Put the quick-frozen pulp in the vacuum freeze-drying equipment, the vacuum degree is kept at 100Pa, the temperature of the cold trap is -45℃, the heating temperature is controlled at 70℃, and the time is about 12 hours, so that the moisture content of the material is reduced to below 3%, Then package, that is, the product.

Embodiment 3

[0025] Choose fresh cantaloupe with no deterioration and no pests and diseases. After cleaning, put it in disinfectant for disinfection. After peeling and slicing, the meat is placed in a solution of 0.3% edible citric acid and 0.05% ascorbic acid for 30 minutes. Carry out color protection treatment, and then put it into a pre-cooling room with a temperature of 4°C to 5°C for storage. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing. The air temperature for quick freezing was -23°C, the air velocity was 10 m / s, and the quick freezing time was 4 hours. Put the quick-frozen pulp in the vacuum freeze-drying equipment, the vacuum degree is kept at 30Pa, the temperature of the cold trap is -35°C, the heating temperature is controlled at 100°C, and the time is about 7 hours, so that the moisture content of the material is reduced to below 3%, Then package, that is, the product.

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Abstract

A method for preparing the meat of Hami melon includes such steps as providing fresh Hami melon, washing, disinfecting peeling, slicing immersing in the solution of edible citric acid and the solution of ascorbic acid for 15-30 min in order to protect color, quick freezing vacuum freeze drying and packing.

Description

(1) Technical field [0001] The present invention relates to a fruit processing method and a product thereof, in particular to a processing method of cantaloupe pulp and a product thereof. It belongs to the field of fruit processing. (2) Background technology [0002] Cantaloupe is a very good traditional fruit, but it is difficult to preserve due to its nutritious and high moisture content. Therefore, there are many preservation methods of cantaloupe in the prior art. The traditional processing method of dehydrated cantaloupe (dried cantaloupe) is to dry and dehydrate the fresh cantaloupe by "sun drying" or "hot air drying". The disadvantage of this processing method is that the pulp shrinks under the action of high temperature for a long time, the recovery is poor, the color turns black and brown, and the nutritional value is greatly reduced. In the prior art, other methods other than "sun drying" or "hot air drying" are also adopted. For example, Chinese patent CN1376412...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 李远志
Owner SOUTH CHINA AGRI UNIV
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