Hami melon preserved fruit and making method thereof

A production method and technology of cantaloupe, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of improper storage, single taste, inconvenient carrying, etc. The effect of the absorption function

Inactive Publication Date: 2017-05-17
钦州阜康农副食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is generally inconvenient to carry outside and easy to rot if not stored properly, so cantaloupe is made into candied fruit and dried fruit, which is easy to store; at present, the taste of dried cantaloupe is single, the nutritional content is single, and the production process has undergone a high-temperature dehydration process, which is easy to cause the nutrients in the cantaloupe drain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Cantaloupe preserved fruit in this example is made from the following raw materials in parts by weight: 300 parts of cantaloupe, 50 parts of longevity fruit extract, 200 parts of passion fruit juice, 300 parts of milk, 1 part of xylitol, 5 parts of vitamin C, 25 parts of pectin, yeast Selenium 2 parts, water 300 parts, salt 50 parts.

[0018] The preparation method of above-mentioned cantaloupe preserved fruit, comprises the following steps:

[0019] 1) After removing the skin and seeds of the cantaloupe, cut it into cantaloupe strips, freeze at minus 30°C for 1 hour, take it out, dissolve the salt in water, add the frozen cantaloupe strips to soak for 1 hour, remove and drain the water;

[0020] 2) Mix the longevity fruit extract, passion fruit juice, milk, xylitol, and vitamin C evenly, then add the cantaloupe strips that have passed step 1, and treat it under high pressure for 1 hour, then add pectin and yeast selenium to dissolve , and then treated under high press...

Embodiment 2

[0022] Cantaloupe preserved fruit in this embodiment is made from the following raw materials in parts by weight: 600 parts of cantaloupe, 65 parts of longevity fruit extract, 135 parts of passion fruit juice, 230 parts of milk, 3 parts of xylitol, 4 parts of vitamin C, 20 parts of pectin, yeast 1 part of selenium, 200 parts of water, and 45 parts of table salt; the extract of Longevity Fruit is made by the following method: select fresh Longevity Fruit, remove the seeds, add 2 times the weight of water and crush into Longevity Fruit pulp, and then place it in ultrasonic After 0.5-1 hour, the filtrate is obtained after filtration, and then pectinase and cellulase are added to the filtrate with a weight ratio of 100:1:0.5 to treat the filtrate, and the longevity fruit extract is obtained after the filtrate is clarified.

[0023] The preparation method of above-mentioned cantaloupe preserved fruit, comprises the following steps:

[0024] 1) After the cantaloupe is peeled, peeled...

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PUM

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Abstract

The invention discloses hami melon preserved fruit which is prepared from the following raw materials in parts by weight: 300-1000 parts of hami melons, 50-100 parts of a pawpaw extract, 100-200 parts of passion fruit juice, 100-300 parts of milk, 1-5 parts of xylitol, 3-5 parts of vitamin C, 15-25 parts of pectin, 1-2 parts of selenium yeast, 100-300 parts of water and 20-50 parts of edible salt. By virtue of the selenium yeast, the hami melon preserved fruit disclosed by the invention is rich in selenium, has a healthcare function of improving the immunity, has an antioxidant function and is small in nutrient component loss in the making process, and in addition, by virtue of the pawpaw extract, the hami melon preserved fruit has effects of relaxing tendon and activating collaterals, refreshing mind and brightening brains, nourishing stomachs and tonifying spleens and reducing blood pressure, blood fat and erythrocyte viscosity, and has very good functions in preventing and treating cancer and the like.

Description

technical field [0001] The invention relates to the technical field of fruit processing. More specifically, the present invention relates to a kind of cantaloupe preserved fruit and its preparation method. Background technique [0002] Hami melon has the reputation of "the king of melons", and its sugar content is about 15%. They have different shapes and unique flavors, some with creamy flavor and some with lemon flavor, but all of them taste sweet like honey and have a wonderful fragrance, and are well-known at home and abroad; Hami melon is not only delicious, but also rich in nutrition and high in medicinal value. However, it is generally inconvenient to carry outside and easy to rot if not stored properly, so cantaloupe is made into candied fruit and dried fruit, which is easy to store; at present, the taste of dried cantaloupe is single, the nutritional content is single, and the production process has undergone a high-temperature dehydration process, which is easy to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364
Inventor 黄庭盛
Owner 钦州阜康农副食品有限公司
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