Hami melon juice formula and production and processing technology

Abstract

The invention belongs to the technical field of fruit juice processing, and discloses a Hami melon fruit juice formula, which is composed of the following components by weight: 10 kg of Wallace melon pulp, 40-50 kg of Hami melon, 0.2-0.4 kg of citric acid, 0.3-0.5 kg of a composite stabilizer, 0.008-0.012 kg of ethyl maltol, 0.05-0.1 kg of a glucose oxidase extract, 0.04-0.06 kg of sodium ascorbate, and 30-40 kg of purified water. According to the product, high-sugar-content and strong-flavor Wallace melons in Hetao region of Inner Mongolia and other Hami melons are combined as raw materials, so that the product is remarkable in characteristic and irreplaceable; pasteurization and secondary sterilization are combined with acidity adjustment to realize the shelf life of more than 6 months at normal temperature; pectin, CMC and xanthan gum are compounded with a stabilizer to cooperate with a homogenizing process to solve the problem of layering and precipitation of the juice, and the stability is excellent; the processes of glucose oxidase deoxidation, sodium ascorbate antioxidation, vacuum degassing, accurate ethyl maltol addition and the like are applied, so that the flavor and color of the product are well reserved, and the flavor purity is higher than that of the existing product.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of fruit juice processing, and particularly relates to a formula of watermelon juice and a production and processing technology. BACKGROUND

[0002] In the prior art, there are many deficiencies in the watermelon juice product. Firstly, the raw material is usually a common watermelon variety, and high-quality varieties with regional characteristics, such as the Wallace melon in the Hetao region of Inner Mongolia, are not fully utilized, resulting in a lack of unique flavor of the product. Secondly, the shelf life at room temperature is short, which is usually due to incomplete sterilization, insufficient stability (such as stratification and precipitation), oxidation discoloration, and generation of odor during processing, thereby affecting the product quality. Thirdly, in the formula design, the collocation of acidifying agents and stabilizers is unreasonable, which either masks the flavor or cannot effectively inhibit the growth of microorganisms or prevent particle precipitation. Fourthly, in the processing technology, the balance between oxygen removal and flavor retention is insufficient, and oxidation discoloration and loss of nutritional components are prone to occur.

[0003] The above problems make it difficult for the existing watermelon juice to meet the market demand for high-quality products with regional characteristics, long shelf life at room temperature, and pure flavor, and therefore, it is urgent to develop a pure juice product that uses the Wallace melon in the Hetao region of Inner Mongolia as the raw material, can be stored for a long time at room temperature, and has excellent flavor and stability. SUMMARY

[0004] The purpose of the present application is to provide a formula of watermelon juice and a production and processing technology to solve the problems raised in the background.

[0005] To achieve the above purpose, the present application provides the following technical solution: a formula of watermelon juice, consisting of the following components by weight: 10 kg of Wallace melon pulp, 40-50 kg of watermelon, 0.2-0.4 kg of citric acid, 0.3-0.5 kg of composite stabilizer, 0.008-0.012 kg of ethyl maltol, 0.05-0.1 kg of glucose oxidase extract (enzyme activity >=100 U / g), 0.04-0.06 kg of sodium ascorbate, and 30-40 kg of pure water. The composite stabilizer consists of 0.1-0.2 kg of pectin, 0.1-0.15 kg of CMC (sodium carboxymethyl cellulose), and 0.1-0.15 kg of xanthan gum.

[0006] Preferably, the watermelon requires moderate maturity, with a golden yellow surface color, rich aroma, slightly soft texture, a sugar content >=13%, and no pests or damage.

[0007] Preferably, the citric acid is used to adjust the pH value of the juice to 3.5-4.5.

[0008] Preferably, the following steps are included: Step one, raw material pretreatment: manually select the required Wallace melon and Hami melon, remove rotten, damaged and inappropriate maturity fruits; soak in clean water containing a small amount of edible salt for 5-10 minutes, then rinse with flowing water for not less than 2 minutes, and drain the water; use special knives to peel (thickness 2-3 mm), remove seeds and pulp, cut the flesh into pieces, and then squeeze the juice with a juicer, filter through a 100 mesh screen to obtain a clear original juice; Step two, deoxygenation treatment: add glucose oxidase extract to the above-mentioned original juice, stir uniformly at a speed of 30-50 revolutions per minute, react at 25-30°C for 15-20 minutes, and remove dissolved oxygen in the juice; Step three, blending: heat pure water to 60-70°C, add citric acid and stir until dissolved; add a compound stabilizer (first mixed with a small amount of white sugar to prevent caking) and ethyl maltol in sequence, stir for 5-10 minutes until completely dissolved; cool to 40-45°C, add sodium ascorbate, and finally slowly add the Wallace melon original juice, stir for 10-15 minutes until evenly mixed; Step four, degassing: send the blended mixture into a vacuum degassing machine, degas at a vacuum degree of 0.06-0.08 MPa and a temperature of 40-50°C for 5-8 minutes to remove air in the material; Step five, homogenization: send the degassed juice into a homogenizer, homogenize at a pressure of 30-35 MPa and a temperature of 50-60°C to refine the particle diameter to below 0.3 mm; Step six, sterilization and filling: use the pasteurization method to sterilize the homogenized juice at 85-90°C for 15 seconds; after sterilization, quickly fill it into a glass bottle that has been sterilized with steam (3-5 minutes) in a sterile environment, leaving a 5%-10% volume space, and seal it with a screw cap; (7) Secondary sterilization and cooling: place the sealed glass bottle in a 95°C sterilization tunnel for secondary sterilization for 15 minutes, and slowly cool to room temperature to obtain the finished product.

[0009] Preferably, in step two, the deoxygenation treatment temperature is 28°C and the time is 18 minutes; in step four, the degassing vacuum degree is 0.07 MPa, the temperature is 45°C, and the time is 6 minutes.

[0010] Preferably, in step five, the homogenization pressure is 32 MPa and the temperature is 55°C; in step six, the pasteurization temperature is 88°C.

[0011] Preferably, in step one, the concentration of the water containing edible salt is 0.1%-0.5% (w / v), the soaking time is 8 minutes, and ultrasonic-assisted cleaning is performed for 1-2 minutes after soaking to enhance the surface sterilization effect. This concentration range not only conforms to the conventional antibacterial concentration of salt solutions in food processing, but also further removes surface microorganisms through ultrasonic cavitation, while avoiding excessive cleaning that could lead to nutrient loss from the fruit pulp.

[0012] Preferably, the weight ratio of pectin, CMC (sodium carboxymethyl cellulose), and xanthan gum in the composite stabilizer is 3:2.4:2.6. This ratio was optimized through orthogonal experiments and can maintain a viscosity fluctuation range of ≤0.02 Pa·s for the juice after 6 months of storage at room temperature, with a centrifugal sedimentation rate of ≤1.5%, which is significantly better than the stability performance of a single stabilizer. In specific implementation, 0.15 kg of pectin, 0.12 kg of CMC, 0.13 kg of xanthan gum, and 1.5 kg of white sugar are premixed and added to the mixture, which can effectively prevent the colloid from clumping and improve the dispersion uniformity.

[0013] Preferably, in step five, the diameter of the homogenized juice particles is detected by a laser particle size analyzer to ensure that D90 (the cumulative diameter of 90% of the particles) is ≤0.3mm. This detection method is based on Mie scattering theory, using a helium-neon laser with a wavelength of 632.8nm, combined with a wet dispersion system (deionized water as the dispersant, ultrasonic power 80W), which can achieve full-range detection from 0.015μm to 3600μm. When the detected value exceeds the standard, a secondary homogenization process is automatically triggered (pressure increased to 38MPa) to ensure that the fineness of the finished product meets the requirements of GB / T31121-2014 "Fruit and Vegetable Juices and Their Beverages".

[0014] Preferably, the cooling process after secondary sterilization employs a three-stage temperature control: first, maintaining the temperature in a 45°C constant-temperature water bath for 10 minutes to balance the pressure inside and outside the bottle; then, reducing the temperature to 30°C at a rate of 2°C / min; and finally, rapidly cooling to room temperature in 15°C cold water. This cooling curve reduces the internal stress of the glass bottle to ≤50MPa (detected by a polarizing stress meter) while preventing fruit fiber breakage due to excessive temperature differences. The final product, stored at a constant temperature of 25°C, exhibits a soluble solids content fluctuation ≤0.5°Brix and a total bacterial count ≤10 CFU / mL within 30 days, meeting commercial sterility standards.

[0015] The beneficial effects of this invention are as follows: 1. Distinctive Raw Material Characteristics: Using Wallace melons from the Hetao region of Inner Mongolia as raw material, combined with other Hami melons, the product mainly utilizes the high sugar content and strong flavor of Wallace melons due to their unique geographical climate, making it irreplaceable. 2. Long shelf life at room temperature: Through "pasteurization + secondary sterilization" combined with acidity adjustment (pH 3.5-4.5), the growth of microorganisms is effectively inhibited, achieving a shelf life of more than 6 months at room temperature; 3. Excellent stability: The compound stabilizer, which combines pectin, CMC and xanthan gum, works synergistically with the homogenization process to solve the problems of juice separation and sedimentation, and is superior to the effect of a single stabilizer. 4. Excellent flavor and color retention: Through glucose oxidase deoxygenation, sodium ascorbate antioxidation, and vacuum degassing processes, the juice is prevented from oxidizing and discoloring; the precise addition of ethyl maltol effectively removes off-flavors and enhances the inherent aroma, resulting in a higher purity of flavor than existing products. Attached Figure Description

[0016] Figure 1 This is a simplified flowchart of the cantaloupe juice preparation steps of the present invention. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] like Figure 1 As shown, this embodiment of the invention provides a cantaloupe juice formula, which, by weight, consists of the following components: 10 kg of Wallace melon pulp, 40-50 kg of cantaloupe, 0.2-0.4 kg of citric acid, 0.3-0.5 kg of compound stabilizer, 0.008-0.012 kg of ethyl maltol, 0.05-0.1 kg of glucose oxidase extract (enzyme activity ≥100 U / g), 0.04-0.06 kg of sodium ascorbate, and 30-40 kg of purified water; The composite stabilizer consists of 0.1-0.2 kg of pectin, 0.1-0.15 kg of CMC (sodium carboxymethyl cellulose), and 0.1-0.15 kg of xanthan gum.

[0019] The cantaloupes mentioned above are required to have moderate ripeness, golden color, rich aroma, slightly soft texture, sugar content ≥13%, and be free from pests, diseases, and damage.

[0020] The citric acid is used to adjust the pH of the juice to 3.5-4.5.

[0021] This includes the following steps: Step 1, Raw material pretreatment: Manually select Wallace melons and cantaloupes that meet the requirements, and remove rotten, damaged, and unripe fruits; soak them in water with a small amount of salt for 5-10 minutes, rinse them under running water for at least 2 minutes, and drain the water; use a special knife to peel (2-3mm thick), remove seeds and pulp, cut the pulp into pieces, juice it with a juicer, and filter it through a 100-mesh sieve to obtain juice with suitable clarity; Step 2, deoxygenation treatment: Add glucose oxidase extract to the above raw juice, stir evenly at 30-50 rpm, and react at 25-30℃ for 15-20 minutes to remove dissolved oxygen from the juice; Step 3, Preparation: Heat purified water to 60-70℃, add citric acid and stir until dissolved; add compound stabilizer (mix with a small amount of white sugar first to prevent clumping) and ethyl maltol in sequence, and stir for 5-10 minutes until completely dissolved; cool to 40-45℃ and add sodium ascorbate, and finally slowly add Wallace melon juice, and stir for 10-15 minutes until well mixed; Step 4, Degassing: The prepared mixture is sent to a vacuum degasser and degassed for 5-8 minutes under a vacuum of 0.06-0.08 MPa and a temperature of 40-50℃ to remove air from the material. Step 5, homogenization: The deaerated juice is fed into a homogenizer and homogenized at a pressure of 30-35 MPa and a temperature of 50-60℃ to refine the particle diameter to below 0.3 mm. Step 6, Sterilization and Filling: Using pasteurization, the homogenized juice is kept at 85-90℃ for 15 seconds; after sterilization, it is quickly filled into steam-sterilized (3-5 minutes) glass bottles under aseptic conditions, leaving 5%-10% of the volume space, and sealed with screw caps; (7) Secondary sterilization and cooling: Place the sealed glass bottle in a 95℃ sterilization tunnel for secondary sterilization for 15 minutes, and slowly cool it down to room temperature to obtain the finished product.

[0022] In step two, the deoxygenation treatment is carried out at a temperature of 28°C for 18 minutes; in step four, the degassing process is carried out at a vacuum of 0.07 MPa, a temperature of 45°C, and a time of 6 minutes.

[0023] In step five, the homogenization pressure is 32 MPa and the temperature is 55°C; in step six, the pasteurization temperature is 88°C.

[0024] In step one, the concentration of the water containing edible salt is 0.1%-0.5% (w / v), the soaking time is 8 minutes, and after soaking, ultrasonic-assisted cleaning is performed for 1-2 minutes to enhance the surface sterilization effect. This concentration range not only conforms to the conventional antibacterial concentration of salt solutions in food processing, but also further removes surface microorganisms through ultrasonic cavitation, while avoiding excessive cleaning that could lead to nutrient loss from the fruit pulp.

[0025] The composite stabilizer contains pectin, CMC (sodium carboxymethyl cellulose), and xanthan gum in a weight ratio of 3:2.4:2.6. This ratio was optimized through orthogonal experiments and allows the juice to maintain a viscosity fluctuation range of ≤0.02 Pa·s after 6 months of storage at room temperature, with a centrifugal sedimentation rate of ≤1.5%, which is significantly better than the stability performance of a single stabilizer. In specific implementation, 0.15 kg of pectin, 0.12 kg of CMC, 0.13 kg of xanthan gum, and 1.5 kg of white sugar are premixed and added to the mixture, which can effectively prevent the colloid from clumping and improve the dispersion uniformity.

[0026] In step five, the diameter of the homogenized juice particles is measured using a laser particle size analyzer to ensure that D90 (the cumulative diameter of 90% of the particles) is ≤0.3mm. This detection method is based on Mie scattering theory and uses a helium-neon laser with a wavelength of 632.8nm, combined with a wet dispersion system (deionized water as the dispersant, ultrasonic power 80W), enabling full-range detection from 0.015μm to 3600μm. When the detected value exceeds the standard, a secondary homogenization process is automatically triggered (pressure increased to 38MPa) to ensure that the fineness of the finished product meets the requirements of GB / T31121-2014 "Fruit and Vegetable Juices and Their Beverages".

[0027] The cooling process following the secondary sterilization employs a three-stage temperature control: first, maintaining the temperature in a 45℃ constant-temperature water bath for 10 minutes to balance the pressure inside and outside the bottle; then, reducing the temperature to 30℃ at a rate of 2℃ / min; and finally, rapidly cooling to room temperature in 15℃ cold water. This cooling curve reduces the internal stress of the glass bottle to ≤50MPa (detected by a polarizing stress meter) while preventing fruit fiber breakage due to excessive temperature differences. Under constant-temperature storage conditions at 25℃, the final product exhibits a soluble solids content fluctuation ≤0.5°Brix and a total bacterial count ≤10CFU / mL within 30 days, meeting commercial sterility standards.

[0028] Example 1 Prepare 100kg of juice by weight: 10kg Wallace melon pulp, 45kg cantaloupe, 0.3kg citric acid, 0.4kg compound stabilizer (0.15kg pectin, 0.12kg CMC, 0.13kg xanthan gum), 0.01kg ethyl maltol, 0.08kg glucose oxidase extract, 0.05kg sodium ascorbate, and 34.06kg purified water.

[0029] Preparation process parameters: deoxygenation temperature 28℃, time 18 minutes; degassing vacuum degree 0.07MPa, temperature 45℃, time 6 minutes; homogenization pressure 32MPa, temperature 55℃; pasteurization 88℃, 15 seconds; secondary sterilization 95℃, 15 minutes.

[0030] Test results: Shelf life at room temperature is 7 months; sensory score is 9.2 (flavor 4.8, color 2.8, texture 1.6); no layering within 3 months.

[0031] Example 2 Prepare 100kg of juice by weight: 10kg Wallace melon pulp, 30kg cantaloupe, 0.2kg citric acid, 0.3kg compound stabilizer (0.1kg pectin, 0.1kg CMC, 0.1kg xanthan gum), 0.008kg ethyl maltol, 0.05kg glucose oxidase extract, 0.04kg sodium ascorbate, and 49.402kg purified water.

[0032] Preparation process parameters: deoxygenation temperature 25℃, time 15 minutes; degassing vacuum degree 0.06MPa, temperature 40℃, time 5 minutes; homogenization pressure 30MPa, temperature 50℃; pasteurization 85℃, 15 seconds; secondary sterilization 95℃, 15 minutes.

[0033] Test results: Shelf life at room temperature is 6 months; sensory score is 8.8 (flavor 4.5, color 2.7, texture 1.6); no layering within 3 months.

[0034] The above embodiments demonstrate that the Wallace melon pure juice of the present invention is superior to existing similar products in terms of flavor, stability and shelf life, fully reflecting the technological innovation.

[0035] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0036] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A cantaloupe juice formula, characterized in that: By weight, it consists of the following components: 10 kg of Wallace melon pulp, 40-50 kg of cantaloupe, 0.2-0.4 kg of citric acid, 0.3-0.5 kg of compound stabilizer, 0.008-0.012 kg of ethyl maltol, 0.05-0.1 kg of glucose oxidase extract, 0.04-0.06 kg of sodium ascorbate, and 30-40 kg of purified water; The composite stabilizer consists of 0.1-0.2 kg of pectin, 0.1-0.15 kg of CMC (sodium carboxymethyl cellulose), and 0.1-0.15 kg of xanthan gum.

2. The cantaloupe juice formula according to claim 1, characterized in that: The Hami melons must be of moderate maturity, with a golden-yellow surface, rich aroma, slightly soft texture, sugar content ≥13%, and free from pests, diseases, and damage.

3. The cantaloupe juice formula according to claim 1, characterized in that: The citric acid is used to adjust the pH of the juice to 3.5-4.

5.

4. A production and processing technology for cantaloupe juice, characterized in that: Includes the following steps: Step 1, Raw material pretreatment: Manually select Wallace melons and cantaloupes that meet the requirements, and remove rotten, damaged, and unripe fruits; soak them in water with a small amount of salt for 5-10 minutes, rinse them under running water for at least 2 minutes, and drain the water; use a special knife to peel (2-3mm thick), remove seeds and pulp, cut the pulp into pieces, juice it with a juicer, and filter it through a 100-mesh sieve to obtain juice with suitable clarity; Step 2, deoxygenation treatment: Add glucose oxidase extract to the above raw juice, stir evenly at 30-50 rpm, and react at 25-30℃ for 15-20 minutes to remove dissolved oxygen from the juice; Step 3, Preparation: Heat purified water to 60-70℃, add citric acid and stir until dissolved; add compound stabilizer (mix with a small amount of white sugar first to prevent clumping) and ethyl maltol in sequence, and stir for 5-10 minutes until completely dissolved; cool to 40-45℃ and add sodium ascorbate, and finally slowly add Wallace melon juice, and stir for 10-15 minutes until well mixed; Step 4, Degassing: The prepared mixture is sent to a vacuum degasser and degassed for 5-8 minutes under a vacuum of 0.06-0.08 MPa and a temperature of 40-50℃ to remove air from the material. Step 5, homogenization: The deaerated juice is fed into a homogenizer and homogenized at a pressure of 30-35 MPa and a temperature of 50-60℃ to refine the particle diameter to below 0.3 mm. Step 6, Sterilization and Filling: Using pasteurization, the homogenized juice is kept at 85-90℃ for 15 seconds; after sterilization, it is quickly filled into steam-sterilized (3-5 minutes) glass bottles under aseptic conditions, leaving 5%-10% of the volume space, and sealed with screw caps; (7) Secondary sterilization and cooling: Place the sealed glass bottle in a 95℃ sterilization tunnel for secondary sterilization for 15 minutes, and slowly cool it down to room temperature to obtain the finished product.

5. The production and processing technology of cantaloupe juice according to claim 4, characterized in that: In step two, the deoxygenation treatment is carried out at a temperature of 28°C for 18 minutes; in step four, the degassing process is carried out at a vacuum of 0.07 MPa, a temperature of 45°C, and a time of 6 minutes.

6. The production and processing technology of cantaloupe juice according to claim 4, characterized in that: In step five, the homogenization pressure is 32 MPa and the temperature is 55°C; in step six, the pasteurization temperature is 88°C.

7. The production and processing technology of cantaloupe juice according to claim 4, characterized in that: In step one, the concentration of the water containing edible salt is 0.1%-0.5% (w / v), the soaking time is 8 minutes, and after soaking, ultrasonic-assisted cleaning is used for 1-2 minutes to enhance the surface sterilization effect. This concentration range not only conforms to the conventional antibacterial concentration of salt solution in food processing, but also further removes surface microorganisms through ultrasonic cavitation, while avoiding excessive cleaning that leads to the loss of nutrients in the fruit pulp.

8. The cantaloupe juice formula according to claim 1, characterized in that: The weight ratio of pectin, CMC (sodium carboxymethyl cellulose), and xanthan gum in the composite stabilizer is 3:2.4:2.

6. Adding 0.15 kg of pectin, 0.12 kg of CMC, 0.13 kg of xanthan gum, and 1.5 kg of white sugar after premixing can effectively prevent the colloid from clumping and improve the dispersion uniformity.

9. The production and processing technology of cantaloupe juice according to claim 4, characterized in that: In step five, the diameter of the homogenized juice particles is detected by a laser particle size analyzer to ensure that D90 (the cumulative diameter of 90% of the particles) is ≤0.3mm; when the detected value exceeds the standard, a secondary homogenization process is automatically triggered (the pressure is increased to 38MPa) to ensure that the fineness of the finished product meets the requirements.

10. The production and processing technology of cantaloupe juice according to claim 4, characterized in that: The cooling process after the secondary sterilization adopts a three-stage cooling control: first, it is kept in a constant temperature water bath at 45℃ for 10 minutes to balance the pressure inside and outside the bottle, then it is reduced to 30℃ at a rate of 2℃ / min, and finally it is rapidly cooled to room temperature in 15℃ cold water.

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