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

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...

AI Technical Summary

Problems solved by technology

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

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