Making method of high-juice-yield-rate Hami melon juice by enzyme method

A technology of cantaloupe and juice enzymes, applied in the direction of food science, etc., to achieve the effect of promoting economic income and increasing the added value of processing

Inactive Publication Date: 2018-08-24
NEIJIANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For cantaloupe, there are few reports on the enzymatic preparation method of cantaloupe juice with high juice yield

Method used

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  • Making method of high-juice-yield-rate Hami melon juice by enzyme method

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Embodiment Construction

[0016] The present invention is described in detail by the following examples, it is necessary to point out that the following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the present invention, those skilled in the art according to the content of the above invention Some non-essential improvements and adjustments still belong to the protection scope of the present invention.

[0017] 1 Experimental materials and methods

[0018] 1.1 Materials

[0019] 1.1.1 Raw materials

[0020] Commercially available Xinjiang Hami melon.

[0021] 1.1.2 Main instruments and equipment

[0022] Soymilk machine, 0-100℃ constant temperature water bath, analytical balance, electronic balance

[0023] 1.1.3 Main reagents

[0024] Pectinase and cellulase (Shanghai Ruji Biotechnology Co., Ltd.), citric acid (analytical grade), glacial acetic acid (analytical grade), ascorbic acid (analytical grade), distilled water

[0...

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Abstract

The invention provides a making method of high-juice-yield-rate Hami melon juice by an enzyme method. The method comprises the following steps of (1) performing blanching treatment on Hami melons witha citric acid aqueous solution; and (2) under the condition 30-50 DEG C and pH being 3-6, in the homogenization course of substances obtained in the step (1), adding 0.05-0.15% of cellulase and 0.01-0.1% of pectinase, and performing enzymolysis. Through adoption of the making method disclosed by the invention, 80% or above of the Hami melon juice yield rate can be obtained, increment of the processing added value of the Hami melon is facilitated, economic returns of mellon growers are increased and development of Hami melon industry is promoted.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, relates to fruit juice preparation technology, in particular to an enzymatic preparation method of Hami melon juice with high juice yield. Background technique [0002] Hami melon belongs to Cucurbitaceae, a variety of muskmelon. It is the general name of thick-skinned muskmelon in Xinjiang. It is produced in Xinjiang, Dunhuang, Gansu, and Alxa League, Inner Mongolia. Its melon flesh is sweet and fragrant, unique in flavor, unique in fragrance, rich in nutrition and high in medicinal value. It has the reputation of "the king of melons". According to analysis: cantaloupe melon meat contains 18% dry matter, 15% sugar content, 2.6%-6.7% cellulose, malic acid, pectin substances, vitamins A, B, C, niacin and calcium, Phosphorus, iron and other elements, of which the iron content is two or three times more than that of chicken. Eating honeydew melon can significantly promote h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84
CPCA23L2/04A23L2/84
Inventor 付伟丽杨树青张楠段辉国齐泽民
Owner NEIJIANG NORMAL UNIV
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