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Cantaloupe powder and preparation method thereof

A technology of cantaloupe and coarse flour, applied in the agricultural field, can solve problems such as poor taste, reduced economic value of sugar content, and failure to obtain consumers, so as to promote development, improve utilization rate, and increase economic income of melon farmers

Inactive Publication Date: 2018-10-26
新疆维吾尔自治区葡萄瓜果研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the adjustment of the agricultural structure, the planting area of ​​cantaloupe has been expanding, and the output has increased year by year. Many residual fruits with high sugar content, full texture, and good flavor, as well as many commercial melons that are not easy to refrigerate, store and sell fresh, have caused the economic value of the industry. Secondly, most of the processed products are traditional high-sugar preserved melons and melon paste products. The processing technology is lagging behind, which can easily cause the degradation of its aromatic substances and produce a pumpkin-like peculiar smell. The taste is not good, and it cannot be recognized by consumers.

Method used

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  • Cantaloupe powder and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0024] Cleaning the residual cantaloupe fruit, cutting it open and removing the seeds, to obtain the pretreated fruit; making the above pretreated fruit into a pulp, squeezing the above pulp to obtain the cantaloupe juice; filtering and clarifying the above cantaloupe juice to obtain the pretreated fruit. Dry the juice; spread the above pre-dried juice in a vacuum freeze-drying oven (DZF-6020 vacuum freeze-drying oven, purchased from Shanghai Shengke Instruments); drying conditions: pre-freezing temperature -40 ° C, sublimation drying of vacuum freeze-drying The time is 40 hours, the analytical drying temperature is 40° C., and the vacuum degree is maintained at 10-30 Pa to obtain cantaloupe coarse powder; the above-mentioned cantaloupe coarse powder is pulverized (DF T-200 pulverizer) and sieved to obtain cantaloupe powder.

Embodiment 2

[0026] Cleaning the residual cantaloupe fruit, cutting it open and removing the seeds, to obtain the pretreated fruit; making the above pretreated fruit into a pulp, squeezing the above pulp to obtain the cantaloupe juice; filtering and clarifying the above cantaloupe juice to obtain the pretreated fruit. Dry the juice; spread the above-mentioned pre-dried juice in a vacuum drying oven (DZF-6050AB vacuum drying oven, purchased from Lichen Technology), set the drying temperature at 30°C, 35°C, 40°C and 45°C in turn, and vacuum degree 50Pa, to obtain cantaloupe powder; the above-mentioned cantaloupe powder is pulverized (DF T-200 pulverizer), sieved, to obtain cantaloupe powder.

Embodiment 3

[0028] Cleaning the residual cantaloupe fruit, cutting it open and removing the seeds, to obtain the pretreated fruit; making the above pretreated fruit into a pulp, squeezing the above pulp to obtain the cantaloupe juice; filtering and clarifying the above cantaloupe juice to obtain the pretreated fruit. Dried juice; The above-mentioned pre-dried juice is tiled in a microwave drying box (adopting EM-L520P microwave oven, purchased from Sanyo / Sanyo), and the drying power is set successively as 180W, 360W, 540W and 720W to obtain the coarse powder of Hami melon; The cantaloupe coarse powder is pulverized (DFT-200 pulverizer) and sieved to obtain cantaloupe powder.

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Abstract

The invention discloses cantaloupe powder and a preparation method thereof, and relates to the technical field of agriculture. The method comprises the following steps of thoroughly washing a cantaloupe residue fruit, cutting the cantaloupe residue fruit, removing seeds, and obtaining a pretreated fruit; preparing the pretreated fruit into fruit pulp, and juicing the fruit pulp to obtain cantaloupe juice; filtering and clarifying the cantaloupe juice to obtain pre-dried juice; drying the pre-dried juice to obtain coarse cantaloupe powder; crushing and screening the coarse cantaloupe powder toobtain the cantaloupe powder. By means of the method, the utilization rate of the cantaloupe residue fruit is increased, and technical support is provided for commercial treating and processing technologies after the production of cantaloupes.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a kind of Hami melon powder and a preparation method thereof. Background technique [0002] With the adjustment of the agricultural structure, the planting area of ​​cantaloupe has been expanding, and the output has increased year by year. Many residual fruits with high sugar content, full texture, and good flavor, as well as many commercial melons that are not easy to refrigerate, store and sell fresh, have caused the economic value of the industry. Secondly, most of the processed products are traditional high-sugar preserved melons and melon paste products. The processing technology is lagging behind, which can easily cause the degradation of its aromatic substances and produce pumpkin-like odors. The taste is not good, and it cannot be recognized by consumers. Facing the ever-expanding market demand, in order to speed up the commercialization of Hami melon on the market,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L3/40A23L3/44A23L3/54
CPCA23L3/40A23L3/44A23L3/54A23L19/01
Inventor 杜娟热比古丽·哈力克沙吾提·阿布拉江廖新福
Owner 新疆维吾尔自治区葡萄瓜果研究所
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