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Preparation technology for watermelon juice capable of improving immunity

A preparation process, technology of watermelon juice, applied in the direction of food extraction, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of positive influence of melon farmers, inconvenient long-distance transportation of watermelon, hard to find in off-season, etc., to achieve Improve the body's immunity, promote the metabolism of human skin, and promote the effect of wound healing

Inactive Publication Date: 2018-12-28
兰溪市捷喜食品加工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Watermelon is not convenient for long-distance transportation, and there is often an oversupply in peak seasons, and hard to find watermelons in off-seasons
Moreover, the watermelon is juicy, and it is easy to appear overripe and dumped during storage.
And because the optimum storage temperature of watermelon is 4-10°C, low-temperature storage can easily cause low-temperature damage.
Therefore, although watermelon is widely loved by consumers, due to its large output, concentrated production period, and intolerance to storage, it is mostly eaten fresh in my country, and the price is low, which greatly affects the enthusiasm of melon farmers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation process of watermelon juice that can improve immunity specifically includes the following steps:

[0021] 1) Select fresh, ripe, seedless watermelon with dense flesh, clean it, peel it, freeze it at -15°C for 5 hours, cut it into pieces and freeze it at -15°C for 1 hour, put it in the additive solution, take it out after 3 seconds and put it at room temperature 2) Sprinkle sucrose on the surface of the completely thawed watermelon pieces, the weight ratio of watermelon meat to sucrose is 7:1, marinate at 15°C and 0.5MPa for 30min, then squeeze the juice with a juicer, vacuum pump Filter to obtain filter residue and filtrate A; filter residue and watermelon rind are mixed, crushed with a mixer, the speed is 200r / min, stirred for 15min, and then mixed with 25KHz, 0.45W / cm 2 8 min, squeeze the juice and vacuum filter to get the filtrate B; 3) Mix the filtrate A and the filtrate B, then pass through a 0.2 μm ultrafiltration membrane ultrafiltration, put it i...

Embodiment 2

[0024] The preparation process of watermelon juice that can improve immunity includes: pretreatment, juicing, and compounding, specifically including the following steps:

[0025] Pretreatment: Select fresh, ripe, seedless watermelon with dense flesh, clean it, peel it, freeze it at -20°C for 8 hours, cut it into pieces and freeze it at -20°C for 2 hours, put it in the additive solution, take it out after 4 seconds and put it in the Thaw at room temperature; choose fresh and dense seedless watermelon to prepare watermelon juice, which can reduce the overflow of watermelon juice. After freezing, cutting into pieces is beneficial to subsequent operations. Putting it in the additive solution for a short time can make the additive solution in the frozen watermelon. A layer of additive solution ice layer is formed on the surface of the block. When the temperature is slowly raised at room temperature, the additive in the ice layer can slowly penetrate into the watermelon pulp tissue....

Embodiment 3

[0032] The preparation technology of watermelon juice that can improve immunity comprises the following steps:

[0033] S1: Select fresh, ripe, seedless watermelon with dense flesh, clean it, peel it, freeze it at -25°C for 10 hours, cut it into pieces and freeze it at -25°C for 2 hours, put it in the additive solution, take it out after 5 seconds and put it at room temperature thawing; choose fresh and dense seedless watermelon to prepare watermelon juice, which can reduce the overflow of watermelon juice, and cutting into pieces after freezing is beneficial to subsequent operations. A layer of additive solution ice layer is formed on the surface, and the additive in the ice layer can slowly penetrate into the watermelon pulp tissue when the temperature is slowly raised at room temperature. The content and activity of peroxidase and polyphenol oxidase can protect the activity of antioxidant enzymes in the body of blood lipid disorders, correct the metabolic disorders of free ...

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PUM

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Abstract

The invention discloses a preparation technology for watermelon juice capable of improving immunity. The preparation technology comprises the steps of 1 pre-treatment, wherein seedless watermelons areselected, peeled and frozen, and after the watermelons are cut into pieces and frozen, the frozen watermelon pieces are placed in an additive solution containing mango peel extracts and aloe extractsand taken out for unfreezing; 2 juicing, wherein saccharose is sprayed to the surfaces of the thoroughly unfrozen watermelon pieces for preserving, then the preserved watermelon pieces are juiced, and filter residues and filter liquor A are obtained after vacuum extraction filtration; the filter residues and watermelon peels are mixed, smashed and subjected to ultrasonic dispersion, and after juicing and extraction filtration, filter liquor B is obtained; 3 compounding, wherein the filter liquor A is mixed with the filter liquor B, and then after ultrafiltration, sterilization and metal and microbiological detection, the watermelon juice capable of improving the immunity is obtained. The preparation technology has the advantages that the preparation technology is simple, not only are allthe effects of the watermelons utilized, but also the additional value and economic value of the watermelons are improved, and the watermelons have excellent health care effects of blood fat reductionand weight losing, can maintain dynamic balance of the organism oxidation and antioxidant system, remove redundant free radicals, and improve the organism phylactic power and immunity.

Description

technical field [0001] The invention relates to the field of watermelon juice preparation, in particular to a preparation process of watermelon juice capable of improving immunity. technical background [0002] Watermelons botanically belong to the Cucurbitaceae ( Cucurbitaceae ) Watermelon ( Citrullus ) Watermelon species, annual vine herb. Watermelon production occupies an important position in the world's horticultural industry, and its planting area and output rank fifth among the world's top ten fruits after grapes, bananas, citrus and apples. In 2014, the annual planting area of ​​watermelon in my country was 1.852 million hm 2 The total annual output is 74.843 million tons, and the total output value is 81.22 billion US dollars. my country's watermelon planting area accounts for about 53.3% of the world's total watermelon planting area, and its output accounts for about 67.4% of the world's total output. Watermelons play a pivotal role in increasing farmers' econ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/44A23L2/52A23L33/105
CPCA23L2/04A23L2/44A23L2/52A23L33/105A23V2002/00A23V2200/048A23V2200/10A23V2200/30A23V2200/326A23V2200/324A23V2250/21A23V2250/2102A23V2250/1582A23V2250/1614A23V2300/14
Inventor 张庆吉
Owner 兰溪市捷喜食品加工技术有限公司
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