CN1711853A - Processing method of Hami melon pulp and products therefrom - Google Patents
Processing method of Hami melon pulp and products therefrom Download PDFInfo
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- CN1711853A CN1711853A CN 200510012159 CN200510012159A CN1711853A CN 1711853 A CN1711853 A CN 1711853A CN 200510012159 CN200510012159 CN 200510012159 CN 200510012159 A CN200510012159 A CN 200510012159A CN 1711853 A CN1711853 A CN 1711853A
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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
The present invention relates to processing method of a kind of fruit and products thereof, particularly relate to processing method of a kind of Hami melon pulp and products thereof.Belong to the fruit manufacture field.
(2) background technology
"Hami" melon is a kind of extraordinary traditional fruit, but because "Hami" melon nutrition is good and moisture is high, is difficult to preserve.So a lot of store methods about "Hami" melon are arranged in the prior art, the processing mode of traditional dehydration "Hami" melon ("Hami" melon is done) is handled bright "Hami" melon drying and dehydrating for utilizing " Exposure to Sunlight " or " heated-air drying ".The shortcoming that the mode of this processing exists is the long-time action of high temperature of material warp, and pulp shrinks, and nerve is poor, and the color and luster blackening is brown, and nutritive value reduces greatly.The additive method of employing except " Exposure to Sunlight " or " heated-air drying " also arranged in the prior art, and for example, Chinese patent CN1376412A discloses the method that a kind of method with freeze-drying is preserved fruit, but has the not good shortcoming of cost height, taste.
(3) summary of the invention
[problem that will solve]
The processing method that the purpose of this invention is to provide a kind of Hami melon pulp has overcome the shortcoming that traditional "Hami" melon is done
[technical scheme]
The inventor has found a kind of processing method of Hami melon pulp, can keep the original color of Hami melon pulp, shape, prevented the considerable damage of nutrient, the committed step of its method has added " protecting look " step to existing freeze-drying method exactly, make that the product effect is very good, and after having passed through long test existing cryodesiccated condition is improved, having optimized product, the inventor has finished the present invention on this basis.
The invention provides processing method of a kind of Hami melon pulp and products thereof, its processing method is as follows:
Fresh "Hami" melon is obtained product of the present invention through after selecting, clean, sterilize, remove the peel, cut into slices, protect look, quick-frozen, vacuum freeze drying, packaging process, wherein,
The above-mentioned look step of protecting is as follows: the Hami melon pulp of will remove the peel, cutting into slices places 0.3%～0.7% edible-type citric acid and 0.05～0.1% ascorbic acid solution to soak 15 minutes～30 minutes.
Carry out precooling before the above-mentioned freezing step, the mode of precooling is: the precooling room of putting into temperature and be 4 ℃～5 ℃ was stored above 30 minutes.
The above-mentioned look step of protecting is carried out in Stainless steel basin or fermentation vat.
Above-mentioned quick-frozen step is as follows: the air themperature in the quick freezing unit is-23 ℃～-45 ℃, and compulsory air velocity then is 10 meter per seconds～15 meter per seconds, and the quick-frozen time is 2～4 hours; Air themperature in the preferred quick freezing unit is-35 ℃, and compulsory air velocity then is 15 meter per seconds, and the quick-frozen time is 3 hours.
In the above-mentioned vacuum freeze, vacuum remains on 30Pa～100Pa, and condenser temperature is not higher than-35 ℃, and heating and temperature control 7 hours～12 hours time, is reduced to below 3% material moisture at 50 ℃～100 ℃; Preferred vacuum remains on 60Pa, and condenser temperature is lower than-45 ℃, and heating and temperature control 9 hours time, is reduced to below 3% material moisture at 60 ℃～70 ℃.
Processing method with above-mentioned Hami melon pulp promptly obtains product of the present invention.
[beneficial effect]
Product of the present invention and method have the following advantages:
1. product of the present invention is handled through protecting look and low-temperature vacuum drying, and color and luster, local flavor, shape remain unchanged substantially, and nutrient loss is few, and the product vitamin C exceeds about 20 times than traditional like product.
2. in the inventive method, raw material is through quick-frozen and vacuum drying treatment, and the dehydration Hami melon pulp can keep original fruit shape substantially, and rehydration is functional.
(4) specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.Any method of coming out of deriving from the inventive method easily all should be treated as to identical with product with the inventive method.
Embodiment 1
Select the fresh "Hami" melon of no bad change, no disease and pest for use, putting into thimerosal after the cleaning disinfects, promptly place the solution immersion 20 minutes of the ascorbic acid of 0.5% edible-type citric acid and 0.08% through peeling, section back pulp, protect look and handle, put into temperature then and be 4 ℃～5 ℃ precooling room and store.After half an hour, the pulp of precooling is put into quick freezing unit and carry out the quick-frozen processing.The air themperature of quick-frozen is-35 ℃, and air velocity is 15 meter per seconds, and the quick-frozen time is 3 hours.The pulp good quick-frozen places vacuum freeze, and vacuum remains on 60Pa, and condenser temperature is-45 ℃, and heating and temperature control is at 60 ℃～70 ℃, and the time is about 9 hours, and material moisture is reduced to below 3%, and packing is product then.
Embodiment 2
Select the fresh "Hami" melon of no bad change, no disease and pest for use, putting into thimerosal after the cleaning disinfects, promptly place the solution immersion 15 minutes of the ascorbic acid of 0.7% edible-type citric acid and 0.1% through peeling, section back pulp, protect look and handle, put into temperature then and be 4 ℃～5 ℃ precooling room and store.After half an hour, the pulp of precooling is put into quick freezing unit and carry out the quick-frozen processing.The air themperature of quick-frozen is-45 ℃, and air velocity is 15 meter per seconds, and the quick-frozen time is 4 hours.The pulp good quick-frozen places vacuum freeze, and vacuum remains on 100Pa, and condenser temperature is-45 ℃, and heating and temperature control is at 70 ℃, and the time is about 12 hours, and material moisture is reduced to below 3%, and packing is product then.
Embodiment 3
Select the fresh "Hami" melon of no bad change, no disease and pest for use, putting into thimerosal after the cleaning disinfects, promptly place the solution immersion 30 minutes of the ascorbic acid of 0.3% edible-type citric acid and 0.05% through peeling, section back pulp, protect look and handle, put into temperature then and be 4 ℃～5 ℃ precooling room and store.After half an hour, the pulp of precooling is put into quick freezing unit and carry out the quick-frozen processing.The air themperature of quick-frozen is-23 ℃, and air velocity is 10 meter per seconds, and the quick-frozen time is 4 hours.The pulp good quick-frozen places vacuum freeze, and vacuum remains on 30Pa, and condenser temperature is-35 ℃, and heating and temperature control is at 100 ℃, and the time is about 7 hours, and material moisture is reduced to below 3%, and packing is product then.
Embodiment 4
Select the fresh "Hami" melon of no bad change, no disease and pest for use, putting into thimerosal after the cleaning disinfects, promptly place the solution immersion 25 minutes of the ascorbic acid of 0.5% edible-type citric acid and 0.1% through peeling, section back pulp, protect look and handle, put into temperature then and be 4 ℃～5 ℃ precooling room and store.After half an hour, the pulp of precooling is put into quick freezing unit and carry out the quick-frozen processing.The air themperature of quick-frozen is-55 ℃, and air velocity is 10 meter per seconds, and the quick-frozen time is 2 hours.The pulp good quick-frozen places vacuum freeze, and vacuum remains on 70Pa, and condenser temperature is-45 ℃, and heating and temperature control is at 50 ℃, and the time is about 12 hours, and material moisture is reduced to below 3%, and packing is product then.
Product of the present invention has advantageously kept the original color of Hami melon pulp, shape, has prevented the considerable damage of nutrient, and good quality of product, production method and condition meet national related food sanitary standard.
Claims (8)
1. the processing method of a Hami melon pulp is characterized in that: fresh "Hami" melon is obtained product of the present invention through after selecting, clean, sterilize, remove the peel, cut into slices, protect look, quick-frozen, vacuum freeze drying, packaging process, wherein,
It is as follows to protect the look step: the Hami melon pulp of will remove the peel, cutting into slices places the ascorbic acid solution of 0.3%～0.7% edible-type citric acid and 0.05～0.1% to soak 15 minutes～30 minutes.
2. the processing method of Hami melon pulp as claimed in claim 1, it is characterized in that: carried out precooling before described freezing step, the mode of precooling is: the precooling room of putting into temperature and be 4 ℃～5 ℃ was stored above 30 minutes.
3. the processing method of Hami melon pulp as claimed in claim 1 or 2, it is characterized in that: the wherein said look step of protecting is carried out in Stainless steel basin or fermentation vat.
4. the processing method of Hami melon pulp as claimed in claim 1 or 2, it is characterized in that: wherein said quick-frozen step is as follows: the air themperature in the quick freezing unit is-23 ℃～-45 ℃, compulsory air velocity then is 10 meter per seconds～15 meter per seconds, and the quick-frozen time is 2～4 hours.
5. the processing method of Hami melon pulp as claimed in claim 4, it is characterized in that: wherein said quick-frozen step is as follows: the air themperature in the quick freezing unit is-35 ℃, and compulsory air velocity then is 15 meter per seconds, and the quick-frozen time is 3 hours.
6. the processing method of Hami melon pulp as claimed in claim 1 or 2, it is characterized in that: in the wherein said vacuum freeze, vacuum remains on 30Pa～100Pa, condenser temperature is not higher than-35 ℃, heating and temperature control is at 50 ℃～100 ℃, 7 hours～12 hours time, material moisture is reduced to below 3%.
7. the processing method of Hami melon pulp as claimed in claim 6, it is characterized in that: in the wherein said vacuum freeze, vacuum remains on 60Pa, condenser temperature is lower than-45 ℃, heating and temperature control 9 hours time, is reduced to below 3% material moisture at 60 ℃～70 ℃.
8. the product of using the processing method as Hami melon pulp as described among the claim 1-8 any to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510012159 CN1711853A (en) | 2005-07-13 | 2005-07-13 | Processing method of Hami melon pulp and products therefrom |
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| CN 200510012159 CN1711853A (en) | 2005-07-13 | 2005-07-13 | Processing method of Hami melon pulp and products therefrom |
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| CN 200510012159 Pending CN1711853A (en) | 2005-07-13 | 2005-07-13 | Processing method of Hami melon pulp and products therefrom |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409761C (en) * | 2006-03-21 | 2008-08-13 | 宋述孝 | Nutrient fruit slices and production thereof |
| CN101129146B (en) * | 2007-09-18 | 2011-02-16 | 华南农业大学 | Method for processing dewatered fruits and vegetables |
| CN102716348A (en) * | 2012-07-04 | 2012-10-10 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| WO2013013371A1 (en) * | 2011-07-22 | 2013-01-31 | Nestec S.A. | Dried pulp preparation from unprocessed raw materials |
| CN102919754A (en) * | 2012-11-23 | 2013-02-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried muskmelon |
| CN103004959A (en) * | 2012-12-27 | 2013-04-03 | 袁利鹏 | Vacuum freeze drying method for chayote |
| CN103416475A (en) * | 2013-08-29 | 2013-12-04 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN104012888A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutritional freeze-dried hami melon crispy chips and preparation method thereof |
| CN104323168A (en) * | 2014-11-21 | 2015-02-04 | 哈密市长征野菜开发有限责任公司 | Production method of dried Hami melons |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN106720795A (en) * | 2016-12-28 | 2017-05-31 | 广西大学 | A kind of preparation method of passion fruit tea |
| CN108419826A (en) * | 2018-02-11 | 2018-08-21 | 兴化市联富食品有限公司 | A kind of preparation method of berry fruits dried fruit |
| CN108913524A (en) * | 2018-07-17 | 2018-11-30 | 山东省农业科学院农产品研究所 | A kind of preparation method and application of fermented type Hami melon and fruit vinegar |
| CN111528423A (en) * | 2020-05-11 | 2020-08-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Original-taste olive fruit powder and preparation method thereof |
-
2005
- 2005-07-13 CN CN 200510012159 patent/CN1711853A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409761C (en) * | 2006-03-21 | 2008-08-13 | 宋述孝 | Nutrient fruit slices and production thereof |
| CN101129146B (en) * | 2007-09-18 | 2011-02-16 | 华南农业大学 | Method for processing dewatered fruits and vegetables |
| CN103648301A (en) * | 2011-07-22 | 2014-03-19 | 雀巢产品技术援助有限公司 | Dried pulp preparation from unprocessed raw materials |
| WO2013013371A1 (en) * | 2011-07-22 | 2013-01-31 | Nestec S.A. | Dried pulp preparation from unprocessed raw materials |
| CN102716348A (en) * | 2012-07-04 | 2012-10-10 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| CN102716348B (en) * | 2012-07-04 | 2014-07-30 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| CN102919754A (en) * | 2012-11-23 | 2013-02-13 | 广西恩度食品有限公司 | Preparation method of freeze-dried muskmelon |
| CN102919754B (en) * | 2012-11-23 | 2014-02-12 | 广西恩度食品有限公司 | Preparation method of freeze-dried muskmelon |
| CN103004959A (en) * | 2012-12-27 | 2013-04-03 | 袁利鹏 | Vacuum freeze drying method for chayote |
| CN103416475A (en) * | 2013-08-29 | 2013-12-04 | 河南科技大学 | Method for drying Hami melon slices by nitrogen source low oxygen heat pump |
| 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 |
| CN104012888A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutritional freeze-dried hami melon crispy chips and preparation method thereof |
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN103689473B (en) * | 2013-12-17 | 2015-09-09 | 福建农林大学 | A kind of instant zucchini slices and preparation method thereof |
| CN104323168A (en) * | 2014-11-21 | 2015-02-04 | 哈密市长征野菜开发有限责任公司 | Production method of dried Hami melons |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN106418326A (en) * | 2016-09-26 | 2017-02-22 | 广东中兴绿丰农业科技发展有限公司 | Manufacturing method of freeze-dried fruit slices |
| CN106720795A (en) * | 2016-12-28 | 2017-05-31 | 广西大学 | A kind of preparation method of passion fruit tea |
| CN108419826A (en) * | 2018-02-11 | 2018-08-21 | 兴化市联富食品有限公司 | A kind of preparation method of berry fruits dried fruit |
| CN108913524A (en) * | 2018-07-17 | 2018-11-30 | 山东省农业科学院农产品研究所 | A kind of preparation method and application of fermented type Hami melon and fruit vinegar |
| CN111528423A (en) * | 2020-05-11 | 2020-08-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Original-taste olive fruit powder and preparation method thereof |
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