Water melon jam and production method thereof

Abstract

The invention relates to a watermelon jam and a production method thereof. The watermelon jam is prepared by blending the processed watermelon juice and watermelon white peel grains according to the proper proportion, and the mixture is added with high fructose syrup and konjaku flour. The washed watermelon is soaked, greed peel is removed, and then the watermelon is split to obtain the watermelon white peel and watermelon flesh; the watermelon white peel is ground into grains, and seed removal and mashing are carried out on the watermelon flesh to obtain the watermelon juice; the watermelon juice and the watermelon white peel grains are mixed and added with high fructose syrup and konjaku flour according to the proper proportion; the watermelon jam is prepared after concentration, evacuation and sterilization. The watermelon jam has bright color, delicious taste and high nutritive value and can avoid brown stain in the shelf life.

Description

technical field

[0001] The present invention relates to a kind of watermelon puree, simultaneously the present invention also relates to a kind of production method of described watermelon puree. Background technique

[0002] Watermelon is deeply loved by consumers because of its unique flavor, high nutritional value and physiological effects.

[0003] Due to strong seasonality of watermelon, short fresh-keeping period, high storage cost, and high requirements for storage conditions, watermelon has been made into watermelon sauce to meet people's requirements.

[0004] Chinese patent CN1276174 discloses a kind of " watermelon sauce and its production method ", and this method is first fermented after mixing soybeans and flour, then watermelon flesh and soybeans are mixed, add salt secondary fermentation and form. Its flaws are:

[0005] 1. The method adopts the secondary fermentation after mixing the watermelon pulp and fermented soybeans, which changes the intrinsic color...