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Water melon jam and production method thereof

A production method, the technology of watermelon sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of waste, low utilization rate of watermelon, increase production cost, etc., and achieve the effect of improving utilization rate, bright color and reducing waste

Inactive Publication Date: 2008-10-22
刘彦民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 2. This process only uses watermelon pulp, the utilization rate of watermelon is low, and the white watermelon skin contains rich nutrients, and a large amount of waste is caused by not using the watermelon white skin; the production cost is increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take a ripe fresh watermelon, wash it, soak it in water for 15 minutes, then soak it in hot water at 70°C for 4 minutes, remove the green skin, and get a watermelon with white skin; cut it into pieces, get the watermelon white skin and watermelon pulp; cut the watermelon pulp Deseeding; pulverizing watermelon white skin to particles with a particle size of 1.5 mm to obtain watermelon white skin particles; beating the seeded watermelon flesh with a beater for 3 minutes to obtain watermelon juice; mixing watermelon juice with watermelon white skin particles to obtain Mixture A, wherein watermelon juice accounts for 65%, watermelon white skin particles account for 35%, add fructose syrup accounting for 5% of mixture A, and konjac powder accounting for 0.15% of mixture A to obtain mixture B; heat mixture B to 80°C, Concentrate mixture B for 30 minutes to 38% of mixture B to obtain watermelon sauce; when the watermelon sauce is 75°C, fill the watermelon sauce within 20 minute...

Embodiment 2

[0034] Take ripe fresh watermelon, after washing, soak the watermelon with 0.7% compound sodium bisulfite solution at room temperature for 20 minutes, then soak it in hot water at 75°C for 3.5 minutes; remove the green skin to get watermelon with white skin; cut into pieces , to obtain watermelon white skin and watermelon pulp; remove the seeds from the watermelon pulp; crush the watermelon white peel to particles with a particle size of 1.6 mm to obtain watermelon white skin particles; beat the seedless watermelon pulp with a beater to obtain watermelon juice; Watermelon juice and watermelon white peel particles are mixed to obtain mixture A, wherein watermelon juice accounts for 75%, watermelon white peel particles account for 25%, add fructose syrup accounting for 10% of mixture A, and konjac powder accounting for 0.30% of mixture A to obtain a mixture B; heat mixture B to 80-90°C, concentrate mixture B for 27 minutes to 43% of mixture B to obtain watermelon sauce; when the ...

Embodiment 3

[0036] Take ripe fresh watermelon, after washing, soak the watermelon with 0.8% compound sodium bisulfite solution at room temperature for 25 minutes, then soak it in hot water at 80°C for 3 minutes; remove the green skin to get watermelon with white skin; cut into pieces , to obtain watermelon white skin and watermelon pulp; remove the seeds from the watermelon pulp; crush the watermelon white peel to particles with a particle size of 1.8 mm to obtain watermelon white peel particles; beat the seedless watermelon pulp with a beater to obtain watermelon juice; Watermelon juice and watermelon white peel particles are mixed to obtain mixture A, wherein watermelon juice accounts for 80%, watermelon white peel particles account for 20%, add fructose syrup accounting for 10% of mixture A, and konjac powder accounting for 0.32% of mixture A to obtain a mixture B; heat mixture B to 90-95°C, concentrate mixture B for 25 minutes to 50% of mixture B to obtain watermelon sauce; when the wa...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/212A23L21/10A23L19/00
Inventor 史晓锋张亚正刘彦民
Owner 刘彦民
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