CN1711853A - Processing method of Hami melon pulp and products therefrom - Google Patents

Abstract

The invention relates to a method for processing cantaloupe pulp and a product thereof. It belongs to the field of fruit processing. The processing method of Hami melon pulp of the present invention: the product of the present invention is obtained after the fresh Hami melon is selected, cleaned, sterilized, peeled, sliced, color-protected, quick-frozen, vacuum freeze-dried, and packaged, wherein the color-protection steps are as follows: peeled 1. Soak the sliced cantaloupe pulp in 0.3%-0.7% edible citric acid and 0.05-0.1% ascorbic acid solution for 15 minutes to 30 minutes. After color protection and low-temperature vacuum drying, the color and flavor of the product of the present invention remain basically unchanged, and the loss of nutrients is less. The vitamin C of the product is about 20 times higher than that of traditional similar products. Water performance is good.

Description

A kind of processing method and product of Hami melon pulp

(1) Technical field

The 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

Cantaloupe is a very good traditional fruit, but it is difficult to preserve due to its high nutrition and high water content. Therefore, there are many preservation methods about cantaloupe in the prior art. The traditional processing method of dehydrated cantaloupe (dried cantaloupe) is to utilize "solarization" or "hot air drying" to dry and dehydrate fresh cantaloupe. 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.

(3) Contents of the invention

【Problem to be solved】

The purpose of this invention is to provide a kind of processing method of cantaloupe pulp, overcome the shortcoming of traditional dried cantaloupe

【Technical solutions】

The inventors of the present invention have discovered a processing method for cantaloupe pulp, which can maintain the original color, aroma, taste and shape of cantaloupe pulp, and prevent a large amount of destruction of nutrients. The key step of the method is to add The "color protection" step was introduced, so that the product effect is very good, and after a long period of testing, the existing freeze-drying conditions have been improved to optimize the product, and the inventor has completed the present invention on this basis.

The invention provides a kind of processing method of cantaloupe pulp and product thereof, and its processing method is as follows:

The product of the present invention is obtained after the fresh cantaloupe is selected, cleaned, disinfected, peeled, sliced, color-protected, quick-frozen, vacuum freeze-dried, and packaged, wherein,

The color protection step is as follows: soak the peeled and sliced Hami melon pulp in 0.3%-0.7% edible citric acid and 0.05-0.1% ascorbic acid solution for 15 minutes to 30 minutes.

Pre-cooling is carried out before the above-mentioned freezing step, and the pre-cooling method is: put into a pre-cooling room with a temperature of 4° C. to 5° C. and store for more than 30 minutes.

The above color protection steps are carried out in stainless steel basins or immersion pools.

The above quick-freezing steps are as follows: the air temperature in the quick-freezing equipment is -23°C to -45°C, the forced air velocity is 10 m/s to 15 m/s, and the quick-freezing time is 2 to 4 hours; The air temperature is -35°C, the forced air velocity is 15 m/s, and the quick freezing time is 3 hours.

In the above-mentioned vacuum freeze-drying equipment, the vacuum degree is maintained at 30Pa to 100Pa, the temperature of the cold trap is not higher than -35°C, the heating temperature is controlled at 50°C to 100°C, and the time is 7 hours to 12 hours, so that the moisture content of the material is reduced to 3 % or less; preferably the vacuum degree is kept at 60Pa, the cold trap temperature is lower than -45°C, the heating temperature is controlled at 60°C to 70°C, and the time is 9 hours to reduce the moisture content of the material to below 3%.

Promptly obtain product of the present invention with the processing method of above-mentioned Hami melon pulp.

【Beneficial effect】

Products and methods of the present invention have the following advantages:

1. The color, flavor and shape of the product of the present invention remain basically unchanged after color protection and low-temperature vacuum drying, and the loss of nutrients is small, and the vitamin C of the product is about 20 times higher than that of traditional similar products.

2. In the method of the present invention, the raw materials are subjected to quick-freezing and vacuum drying, and the dehydrated Hami melon pulp can basically maintain the original fruit shape, and the rehydration performance is good.

(4) Specific implementation methods

The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. Any method that can be easily deduced from the method of the invention should be regarded as the same as the method and product of the invention.

Example 1

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

Example 2

Choose fresh cantaloupe with no deterioration and no pests and diseases, wash it and put it in a disinfectant solution for disinfection. After peeling and slicing, the meat is soaked in a solution of 0.7% edible citric acid and 0.1% ascorbic acid for 15 minutes. Carry out color protection treatment, and then store in a pre-cooling room with a temperature of 4°C to 5°C. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing treatment. The air temperature for quick freezing is -45°C, the air velocity is 15 m/s, and the quick freezing time is 4 hours. Put the quick-frozen pulp in the vacuum freeze-drying equipment, keep the vacuum at 100Pa, the temperature of the cold trap is -45°C, the heating temperature is controlled at 70°C, 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.

Example 3

Choose fresh cantaloupe with no deterioration and no pests and diseases, wash it and put it in a disinfectant solution for disinfection. After peeling and slicing, the meat is soaked in a solution of 0.3% edible citric acid and 0.05% ascorbic acid for 30 minutes. Carry out color protection treatment, and then store in a pre-cooling room with a temperature of 4°C to 5°C. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing treatment. The air temperature for quick freezing is -23°C, the air velocity is 10 m/s, and the quick freezing time is 4 hours. Put the quick-frozen pulp in the vacuum freeze-drying equipment, keep the vacuum 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.

Example 4

Choose fresh cantaloupe with no deterioration and no pests and diseases, wash it and put it in a disinfectant solution for disinfection. After peeling and slicing, the meat is soaked in a solution of 0.5% edible citric acid and 0.1% ascorbic acid for 25 minutes. Carry out color protection treatment, and then store in a pre-cooling room with a temperature of 4°C to 5°C. After half an hour, put the pre-cooled pulp into the quick-freezing equipment for quick-freezing treatment. The air temperature for quick freezing is -55°C, the air velocity is 10 m/s, and the quick freezing time is 2 hours. Put the quick-frozen pulp in the vacuum freeze-drying equipment, keep the vacuum at 70Pa, the temperature of the cold trap is -45°C, the heating temperature is controlled at 50°C, 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.

The product of the invention advantageously maintains the original color, aroma, taste and shape of the cantaloupe pulp, prevents a large amount of destruction of nutrients, has excellent product quality, and the production method and conditions meet the relevant national food hygiene standards.

Claims (8)

1. A processing method for Hami melon pulp, characterized in that: Fresh Hami melon is obtained after selection, cleaning, disinfection, peeling, sectioning, color protection, quick freezing, vacuum freeze drying, and packaging procedures to obtain the product of the present invention, wherein, The color protection step is as follows: soak the peeled and sliced cantaloupe pulp in 0.3%-0.7% edible citric acid and 0.05-0.1% ascorbic acid solution for 15 minutes to 30 minutes. 2. The processing method of cantaloupe pulp as claimed in claim 1, characterized in that: pre-cooling is carried out before the freezing step, and the pre-cooling method is: put into a pre-cooling room with a temperature of 4°C to 5°C for storage more than 30 minutes. 3. The processing method of cantaloupe pulp as claimed in claim 1 or 2, characterized in that: wherein said color protection step is carried out in a stainless steel basin or a soaking pool. 4. The processing method of cantaloupe pulp as claimed in claim 1 or 2, characterized in that: wherein said quick-freezing step is as follows: the air temperature in the quick-freezing equipment is-23°C～-45°C, and the forced air velocity is 10 m/s~15 m/s, quick freezing time is 2~4 hours. 5. The processing method of Hami melon pulp as claimed in claim 4, characterized in that: wherein said quick-freezing step is as follows: the air temperature in the quick-freezing equipment is-35°C, the forced air velocity is 15 m/s, and the quick-freezing The time is 3 hours. 6. The processing method of cantaloupe pulp as claimed in claim 1 or 2, characterized in that: in the vacuum freeze-drying equipment, the vacuum degree is kept at 30Pa～100Pa, the temperature of the cold trap is not higher than -35°C, and the heating The temperature is controlled at 50°C to 100°C, and the time is 7 hours to 12 hours, so that the water content of the material is reduced to below 3%. 7. The processing method of Hami melon pulp as claimed in claim 6, characterized in that: in the vacuum freeze-drying equipment, the vacuum degree is maintained at 60Pa, the cold trap temperature is lower than -45°C, and the heating temperature is controlled at 60°C ~70°C for 9 hours to reduce the water content of the material to below 3%. 8. with the product that the processing method of Hami melon pulp as described in any one in claim 1-8 obtains.