Method for making vacuum freeze drying watermelon slices

A technology of vacuum freeze-drying and production method, which is applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., to achieve the effect of bright red color, promoting agricultural efficiency, and convenient eating.

Inactive Publication Date: 2010-04-14
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the existing deep processing method of watermelon cannot realize the long-term storage of watermelon without de

Method used

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  • Method for making vacuum freeze drying watermelon slices
  • Method for making vacuum freeze drying watermelon slices
  • Method for making vacuum freeze drying watermelon slices

Examples

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Effect test

Embodiment 1

[0037] A method for making vacuum freeze-dried watermelon slices, including a slicing process, a hardening and color protection process, a film covering process, a pre-freezing process, a drying process, and a nitrogen-filled packaging process; , the watermelon pulp is cut into thin slices with a thickness of 2mm, and the thin slices are vibrated to make the watermelon seeds fall off automatically; Soak good watermelon slices in calcium lactate solution at a temperature of 55°C for 30 minutes; during the coating process, first gelatinize the starch, add 35g of potato starch to 1000ml of cold water, then heat the cold water to 95°C, while heating Stir until a uniform translucent viscous solution is formed; completely immerse the soaked watermelon slices in the translucent viscous starch solution that has been gelatinized and cooled to 30°C, and take it out quickly, the surface of the watermelon slices is attached A layer of gelatinized starch film; during the pre-freezing proce...

Embodiment 2

[0039] A method for making vacuum freeze-dried watermelon slices, including a slicing process, a hardening and color protection process, a film covering process, a pre-freezing process, a drying process, and a nitrogen-filled packaging process; , the watermelon pulp is cut into thin slices with a thickness of 4mm, and the thin slices are vibrated to make the watermelon seeds fall off automatically; The good watermelon slices are soaked in calcium lactate solution at 40°C for 35 minutes; during the coating process, starch gelatinization is performed first, 30g of potato starch is added to 1000ml of cold water, and then the cold water is heated to 95°C, while heating Stir until a uniform translucent viscous solution is formed; completely immerse the soaked watermelon slices in the translucent viscous starch solution that has been gelatinized and cooled to 25°C, and take it out quickly, the surface of the watermelon slices is attached A layer of gelatinized starch film; during th...

Embodiment 3

[0041] A method for making vacuum freeze-dried watermelon slices, including a slicing process, a hardening and color protection process, a film covering process, a pre-freezing process, a drying process, and a nitrogen-filled packaging process; , the watermelon pulp is cut into thin slices with a thickness of 3mm, and the thin slices are vibrated to make the watermelon seeds fall off automatically; Soak good watermelon slices in calcium lactate solution at 47.5°C for 40 minutes; during the coating process, starch gelatinization is performed first, and 40g of potato starch is added to 1000ml of cold water, and then the cold water is heated to 95°C, while heating Stir until a uniform translucent viscous solution is formed; completely immerse the soaked watermelon slices in the translucent viscous starch solution that has been gelatinized and cooled to 35°C, and take it out quickly, the surface of the watermelon slices is attached A layer of gelatinized starch film; during the pr...

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Abstract

The invention relates to the deep processing method of watermelon, in particular to a method for making vacuum freeze drying watermelon slices, solving the problem that the watermelon cannot be stored for a long tine on the premise of keeping original flavor and nutrition value of the watermelon by the traditional deep processing method of the watermelon. The method comprises the following steps: slicing, curing and conserving color, coating membranes, pre-freezing, drying, charging nitrogen gas and packaging. The invention realizes that the watermelon can be stored for a long time on the premise of keeping the original flavor, the nutrition value and medicinal value of the watermelon. The watermelon slices made by the method have bright red color, scour and sweet taste, and special fresh taste of the fresh watermelon. The surfaces of the watermelon slices are smooth but not adhesive, and are not nearly contractive. The application of the invention has great signification on promoting the agriculture synergism and the farmer increment and improving the life quality of people.

Description

technical field [0001] The invention relates to a watermelon deep processing method, in particular to a method for making vacuum freeze-dried watermelon slices. Background technique [0002] Watermelon is a high-efficiency economic crop, and it is also a traditional crop that farmers like to plant very much. The development of watermelon planting industry is of great significance to promote agricultural efficiency, increase farmers' income and improve people's quality of life. However, watermelons are mostly on the market from the beginning of July to mid-August every year, and it is easy to cause a relative oversupply of products, resulting in low prices and poor returns. In recent years, Shandong, Hebei and other provinces with large watermelon production often face the problem of difficulty in selling melons during the intensive ripening period of watermelons. At the same time, the intensive ripening period of watermelons coincides with the rainy season in northern China...

Claims

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Application Information

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IPC IPC(8): A23B7/024A23B7/022A23B7/148
Inventor 张少颖
Owner 山西师范大学
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