Seed-melon full powder and preparing method thereof

A technology of seed melon and melon body, which is applied in the field of fruit and vegetable powder processing and preparation, and the preparation technology of whole seed melon powder, which can solve the problems of unused melon pulp and melon skin, low utilization efficiency of melon seeds, and low utilization rate of melon seeds, so as to avoid heat Instability, short heating time and low material temperature

Active Publication Date: 2014-07-16
新疆源森农业开发有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the low utilization rate of seed melons in Xinjiang, it is common that the flesh and skin of melons are not utilized and are discarded in the field, resulting in low utilization efficiency of seed melons, and leaving hidden dangers for melon field pollution and insect pests. At the same time, how to maximize the production The nutritional value of seed melon is preserved, and the whole powder of seed melon with lipid-lowering and hypoglycemic effects is prepared by combining the preparation process and product formula

Method used

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  • Seed-melon full powder and preparing method thereof
  • Seed-melon full powder and preparing method thereof
  • Seed-melon full powder and preparing method thereof

Examples

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Embodiment 1

[0044] Embodiment one: the preparation of whole powder of seed melon

[0045] See attached figure 1 , the concrete preparation method of whole powder of seed melon is as follows:

[0046] (1) Choose fresh, pest-free seed melons, soak them in clean water, and then wash the melon body with water to remove residual pesticides and sediment adhering to the melon body. Cut the seed melons in half, remove the seeds, and cut them into 0.5-1.0cm pieces. Thick slices.

[0047] (2) Add 0.1% to 0.5% ascorbic acid or 0.1% to 0.5% citric acid solution or ascorbic acid and citric acid to the cut melon slices in step (1) and keep for 5 to 15 minutes to protect the color.

[0048] (3) Beat the color-protected seed melon in the above step (2) into a coarse pulp with a beater, then immediately put it into a colloid mill to grind it finely, adjust the gap between the grinding discs to 20-50um, and grind the colloid once or more.

[0049] (4) Filter the slurry that has passed through the coll...

Embodiment 2

[0059] Embodiment two: the preparation of whole powder of seed melon

[0060] Select seed melons, soak and wash them in clean water, cut them in half, remove seeds, and cut them into thick slices of about 0.5 cm; add 0.1% to 0.5% ascorbic acid solution and keep for 5 minutes to protect the color; beat the color-protected seed melons with a beater Immediately put into the colloid mill to grind the coarse slurry, adjust the gap between the grinding discs to 20um, and filter the slurry after the colloid mill with an 80-mesh pulp and slag separator to separate the crude fiber and other substances from the seed melon juice; vacuum freeze-dry the coarse slag , the first stage is the pre-freezing process, the pre-freezing temperature is -15°C, the pre-freezing time is 2 hours, and the material filling thickness is 5mm; the second stage is the vacuum drying stage, and the working pressure of the drying chamber is set, that is, the vacuum degree is 20 Pa, the sublimation heating temp...

Embodiment 3

[0061] Embodiment three: the preparation of whole powder of seed melon

[0062] Select seed melons, soak and wash them in clean water, cut them in half, remove seeds, and cut them into thick slices of about 1.0 cm; add 0.1% to 0.5% citric acid solution and keep for 15 minutes to protect the color; use a beater to preserve the color of the seed melons Immediately put it into a colloid mill to grind it into a coarse pulp, adjust the gap between the grinding discs to 50um, and filter the pulp after the colloid mill with an 80-mesh slurry separator to separate the crude fiber and other substances from the seed melon juice; vacuum freeze the coarse residue Drying, the first stage is the pre-freezing process, the pre-freezing temperature is -35 ℃, the pre-freezing time is 6h, and the material filling thickness is 20mm; the second stage is the vacuum drying stage, and the working pressure of the drying chamber is set, that is, the vacuum degree is 120 Pa, the sublimation heating te...

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Abstract

The invention discloses a preparing method of seed-melon full powder. The preparing method comprises the steps that seeds and peel of a seed melon are removed; ascorbic acid solutions or citric acid solutions or mixed solutions of ascorbic acid and citric acid are heated to 90-100 DEG C, melon slices are placed in the heated mixed solutions for color protection and precooking for 3-5 min; after cooling, the seed-melon puree is obtained through pulping; an abrasive disk gap is adjusted to be 20-50 microns for glue abrading; 3%-10% of isomaltooligosacharide, 0.05%-0.2% of citric acid, 30%-60% of maltodextrin of soluble solid in material liquid and 3%-10% of honey are added into the solutions to be stirred; mixed puree liquid is pressed by 25-40 Mpa for homogeneity; pasteurization is adopted, and when the pasteurization time is 10-15 min, the pasteurization temperature is 60-70 DEG C; a spray dryer is adopted for drying, and the condition is that the air inlet temperature is 170-180 DEG C, the exhaust air temperature is 78-87 DEG C, and the water content of dried materials is equal to or lower than 5%, and therefore the seed-melon full powder is prepared.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable powder processing and preparation, in particular to the technical field of a preparation process of whole seed melon powder with low sugar, low fat and low calorie. Background technique [0002] Fruits and vegetables are important sources of nutrients that people need every day, such as vitamins, minerals and dietary fiber. Fruits and vegetables are highly regional and seasonal, with concentrated harvest and short market period. If they cannot be sold, stored and processed in time, they will easily rot and deteriorate due to their high moisture content. The average loss rate of fresh fruits in my country is 20% to 30%, while that of vegetables is 30% to 40%, resulting in huge waste of resources and economic losses. The conversion rate of fruit and vegetable processing in my country is less than 15%, which is far from the conversion rate of fruit and vegetable processing in developed c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23L33/00A23V2002/00A23V2200/048A23V2200/328A23V2200/332A23V2200/30A23V2250/032A23V2250/1842A23V2250/5028A23V2250/62A23V2250/708A23V2300/10A23V2300/24
Inventor 杨海燕禄璐谢晓风童莲花赵仲恺刘珊珊
Owner 新疆源森农业开发有限公司
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