CN102919754B - Preparation method of freeze-dried muskmelon - Google Patents
Preparation method of freeze-dried muskmelon Download PDFInfo
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- CN102919754B CN102919754B CN201210480755.7A CN201210480755A CN102919754B CN 102919754 B CN102919754 B CN 102919754B CN 201210480755 A CN201210480755 A CN 201210480755A CN 102919754 B CN102919754 B CN 102919754B
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- muskmelon
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- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000064895 Cucumis melo subsp melo Species 0.000 title abstract description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000243 solution Substances 0.000 claims abstract description 24
- 239000011259 mixed solution Substances 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000004108 freeze drying Methods 0.000 claims description 11
- 235000020247 cow milk Nutrition 0.000 claims description 7
- 244000241257 Cucumis melo Species 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000010350 erythorbic acid Nutrition 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000012466 permeate Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 235000008939 whole milk Nutrition 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000009842 Cucumis melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of freeze-dried muskmelon. The preparation method comprises the following steps: cleaning muskmelon, peeling and pitting, cleaning, cutting the muskmelon into pieces or slices, soaking the muskmelon pieces or slices into a mixed solution prepared by D-sodium erythorbate solution of 1g/L and citric acid solution of 1g/L at the volume ratio of 1:1 for 3-5 minutes, then placing the muskmelon pieces or slices into calcium chloride solution of 1g/L at 96-99 DEG C to be blanched for 40-60 seconds, permeating the blanched muskmelon pieces or slices in a mixed solution prepared by whole milk powder solution of 200g/L-40g/L and sucrose solution of 100g/L-300g/L at the volume ratio of 1:1 for 10-30 minutes, draining, traying, freezing the muskmelon flesh to 28 DEG C below zero-33 DEG C below zero, and finally placing the frozen muskmelon flesh into a vacuum freeze dryer with the vacuity controlled at 35-80Pa, the temperature of a cold trap at 40 DEG C below zero-60 DEG C below zero, the temperature of a heating plate at 55-95 DEG C and the drying time of 12-20 hours, so as to obtain the freeze-dried muskmelon. The freeze-dried muskmelon prepared by adopting the method has the nutrition of both fruit and whole milk powder, is directly edible, tastes crispy, is free from shrinking, and is perfect in color, aroma and taste, as well as nutrients.
Description
Technical field
The present invention relates to food technology field, specifically a kind of method of utilizing Vacuum Freezing & Drying Technology to prepare freeze-drying muskmelon.
Background technology
Muskmelon is the ripening fruits of Curcurbitaceae Cucumis melo L..Muskmelon contains a large amount of carbohydrate, citric acid, carrotene and Cobastab, C etc., and moisture is sufficient, the function of have the hot heat that disappears, separating polydipsia, diuresis; Muskmelon also contains protein, sugar, fat and plurality of inorganic salt, can supplement needed by human body energy and nutrient, helps body recovery healthy.Therefore, muskmelon is a kind of food good fruit of relieving summer heat of excellent summertime of holding concurrently of curing.But because muskmelon water content is high, not resistance to storage, can not sell after maturation in time, will rot, and has a strong impact on melon grower's income.Common muskmelon is preserved after being processed as airing, heated-air drying or making beating.
The mode that existing muskmelon dried product adopts hot-air seasoning conventionally, pickle is processed, and muskmelon dried product color prepared by these modes can not maintain the original color of fresh muskmelon, nutritional labeling loss is also more serious.As Xinjiang and muskmelon producing region, northwest, the dry method of processing muskmelon is: choose the muskmelon (preferably plain boiled pork kind) of abundant maturation, the harm of anosis worm and damage, the "Hami" melon system that sugar content is high, melon meat is thick, quality is thin is dry best.Water rinses earth, the foreign material that pericarp surface attaches repeatedly, until thoroughly clean.After artificial or machine barking, cut, cut out flesh seed.Go the melon piece of flesh to cut into inch strips peeling, hang airing on iron wire.By natural sunlight, make fresh melon dehydration, within general more than ten days, can shine.At present, be generally to adopt advanced equipment to be processed into crisp (expanded melon is dry).
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of utilizing Vacuum Freezing & Drying Technology to prepare freeze-drying muskmelon, makes product directly edible, and mouthfeel is crisp, not shrinkage, and color, fragrance and nutritional labeling are impaired less.
The present invention solves the problems of the technologies described above with following technical scheme:
The preparation method of freeze-drying muskmelon of the present invention operates as follows:
Choose without disease and pest, maturity is the muskmelon of 7～9 one-tenth, clean up, the stoning of peeling, clean, be cut into bulk, or sheet, with the mixed solution that 1g/L D-araboascorbic acid sodium solution and 1g/L citric acid solution are prepared for 1:1 by volume, soak after 3～5 minutes, the 1g/L calcium chloride solution that is placed in 96～99 ℃ carries out blanching 40～60 seconds, at 200g/L～40g/L full-fat cow milk solution and 100g/L～300g/L sucrose solution, in the mixed solution for 1:1 preparation, permeate 10～30 minutes by volume again, drain, paving dish, muskmelon pulp is freezed to-28 ℃～-33 ℃, finally the muskmelon pulp after freezing is put into vacuum freeze drier, control vacuum is 35～80Pa, condenser temperature-40 ℃～-60 ℃, and 55～95 ℃ of temperature of heating plate, 12～20 hours drying times, obtain freeze-drying muskmelon.
The inventive method mainly adopts D-araboascorbic acid sodium and citric acid mixed solution to protect look to muskmelon pulp, with calcium chloride solution, muskmelon is carried out to blanching to reach the enzyme and sterilizing that goes out, setting, with full-fat cow milk, sucrose infiltration, have additional nutrients and milk taste and sweet taste, existing fruit nutrition has again full-fat cow milk nutrition, with Vacuum Freezing & Drying Technology, muskmelon being carried out to low-temperature distillation dehydrates, the freeze-drying muskmelon making can directly be eaten, mouthfeel is crisp, not shrinkage, and color and nutritional labeling are various.
The specific embodiment
Below the specific embodiment of the inventive method:
Embodiment 1:
Choose without disease and pest, maturity is the muskmelon 50kg of 7 one-tenth, clean up, the stoning of peeling, clean, be cut into bulk, with 1g/L D-araboascorbic acid sodium solution and 1g/L citric acid solution by volume=mixed solution of 1:1 preparation soaks after 5 minutes, the 1g/L calcium chloride solution that is placed in 96 ℃ carries out blanching 60 seconds, again 200g/L full-fat cow milk solution and 100g/L sucrose solution by volume=permeate 10 minutes in the mixed solution of 1:1 preparation, drain away the water, paving dish, muskmelon pulp is freezed to-33 ℃, the dryness storehouse of muskmelon sheet after freezing being put into vacuum freeze drier is dried, obtain water content and be 3.8% freeze-drying muskmelon.Parameter in vacuum freeze drier is controlled in Table 1.
Parameter in table 1 vacuum freeze drier is controlled
Embodiment 2:
Choose without disease and pest, maturity is the muskmelon 50kg of 8 one-tenth, clean up, the stoning of peeling, clean, be cut into sheet, with 1g/L D-araboascorbic acid sodium solution and 1g/L citric acid solution by volume=mixed solution of 1:1 preparation soaks after 4 minutes, the 1g/L calcium chloride solution that is placed in 98 ℃ carries out blanching 50 seconds, again 100g/L full-fat cow milk solution and 200g/L sucrose solution by volume=permeate 20 minutes in the mixed solution of 1:1 preparation, drain away the water, paving dish, muskmelon pulp is freezed to-30 ℃, the dryness storehouse of muskmelon sheet after freezing being put into vacuum freeze drier is dried, obtain water content and be 3.0% freeze-drying muskmelon.Parameter in vacuum freeze drier is controlled in Table 2.
Parameter in table 2 vacuum freeze drier is controlled
Embodiment 3:
Choose without disease and pest, maturity is the muskmelon 50kg of 9 one-tenth, clean up, the stoning of peeling, clean, be cut into sheet, with 1g/L D-araboascorbic acid sodium solution and 1g/L citric acid solution by volume=mixed solution of 1:1 preparation soaks after 3 minutes, the 1g/L calcium chloride solution that is placed in 99 ℃ carries out blanching 40 seconds, again 40g/L full-fat cow milk solution and 300g/L sucrose solution by volume=permeate 30 minutes in the mixed solution of 1:1 preparation, drain away the water, paving dish, muskmelon pulp is freezed to-28 ℃, the dryness storehouse of muskmelon sheet after freezing being put into vacuum freeze drier is dried, obtain water content and be 2.2% freeze-drying muskmelon.Parameter in vacuum freeze drier is controlled in Table 3.
Parameter in table 3 vacuum freeze drier is controlled
Claims (1)
1. the preparation method of a freeze-drying muskmelon, it is characterized in that, operate according to the following steps: choose without disease and pest, maturity is the muskmelon of 7～9 one-tenth, clean up, the stoning of peeling, clean, be cut into bulk, or sheet, with the mixed solution that 1g/L D-araboascorbic acid sodium solution and 1g/L citric acid solution are prepared for 1:1 by volume, soak after 3～5 minutes, the 1g/L calcium chloride solution that is placed in 96～99 ℃ carries out blanching 40～60 seconds, at 200g/L～40g/L full-fat cow milk solution and 100g/L～300g/L sucrose solution, in the mixed solution for 1:1 preparation, permeate 10～30 minutes by volume again, drain, paving dish, muskmelon pulp is freezed to-28 ℃～-33 ℃, finally the muskmelon pulp after freezing is put into vacuum freeze drier, control vacuum is 35～80Pa, condenser temperature-40 ℃～-60 ℃, and 55～95 ℃ of temperature of heating plate, 12～20 hours drying times, obtain freeze-drying muskmelon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210480755.7A CN102919754B (en) | 2012-11-23 | 2012-11-23 | Preparation method of freeze-dried muskmelon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210480755.7A CN102919754B (en) | 2012-11-23 | 2012-11-23 | Preparation method of freeze-dried muskmelon |
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| CN102919754A CN102919754A (en) | 2013-02-13 |
| CN102919754B true CN102919754B (en) | 2014-02-12 |
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| CN201210480755.7A Expired - Fee Related CN102919754B (en) | 2012-11-23 | 2012-11-23 | Preparation method of freeze-dried muskmelon |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103416475B (en) * | 2013-08-29 | 2014-12-10 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
| CN104012903A (en) * | 2014-05-28 | 2014-09-03 | 东兴妙姝农业产业有限公司 | Processing process of dried sweet potatoes |
| CN105995690A (en) * | 2016-05-18 | 2016-10-12 | 扬州大学 | Processing method of spicy carrot chips |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028162B (en) * | 2010-11-22 | 2012-12-26 | 广西恩度食品有限公司 | Method for preparing freeze-dried banana |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711853A (en) * | 2005-07-13 | 2005-12-28 | 华南农业大学 | Processing method of Hami melon pulp and products therefrom |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
Non-Patent Citations (2)
| Title |
|---|
| 新疆厚皮甜瓜的冷冻干燥工艺研究与品质分析;过利敏等;《新疆农业科学》;20080430;第45卷(第4期);第707-711页 * |
| 过利敏等.新疆厚皮甜瓜的冷冻干燥工艺研究与品质分析.《新疆农业科学》.2008,第45卷(第4期),第707-711页. |
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Application publication date: 20130213 Assignee: ANHUI JIALIREN FOOD Co.,Ltd. Assignor: GUANGXI ENDU FOODSTUFFS Co.,Ltd. Contract record no.: 2015340000126 Denomination of invention: Preparation method of freeze-dried muskmelon Granted publication date: 20140212 License type: Exclusive License Record date: 20150831 |
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Address after: 530007 the Guangxi Zhuang Autonomous Region high tech Zone of Nanning City, two East Road No. 3 Patentee after: GUANGXI ENDU FOODSTUFFS Co.,Ltd. Address before: 530007 the Guangxi Zhuang Autonomous Region high tech Zone of Nanning City, two East Road No. 3 Patentee before: GUANGXI ENDU FOODSTUFFS Co.,Ltd. |
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