A method for producing a melon pickle

Abstract

The application discloses a production method of melon pickle and belongs to the technical field of food processing. The production method of the melon pickle comprises the following steps: pretreating melon milk melon, and then sequentially performing cleaning, cutting, dehydration and pickling to obtain the melon pickle. The production method can effectively remove the bitterness of the melon pickle, and the production process is simple, the product has a crisp taste, a sweet and sour taste, and is deeply loved by consumers.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for producing melon pickles. Background Technology

[0002] Muskmelon, belonging to the genus *Cucumis* of the Cucurbitaceae family, is cultivated and harvested annually. During muskmelon production, fruit thinning is necessary; the removed fruits are generally called "milk melons" (or "milk fruits"), and these are discarded in the field to ensure the normal growth of the remaining fruits. Milk melons typically weigh 100-200g, are oval-shaped, and have a soluble solids content of 3-5% Brix, making them a good raw material for making pickles. However, these milk melons contain a small amount of cucurbitacin, resulting in a bitter taste, which affects consumer acceptance of muskmelon pickles. Therefore, how to solve the bitterness problem of milk melons and make better use of them has become a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0003] The purpose of this invention is to provide a method for producing cantaloupe pickles to solve the problems existing in the prior art.

[0004] To achieve the above objectives, the present invention provides the following solution:

[0005] One of the technical solutions of the present invention is a method for producing cantaloupe pickles, comprising the following steps: pre-treating cantaloupe (100-200g in weight) and then sequentially washing, cutting, dehydrating and pickling to obtain the cantaloupe pickles.

[0006] Furthermore, the preprocessing method is selected from any one of the following methods:

[0007] Method 1: Store the cantaloupe milk at 0-10℃ for 24 hours, then store it at 25-37℃ for 24 hours, and repeat the process of storing at 0-10℃ for 24 hours and at 25-37℃ for 24 hours twice.

[0008] Method 2: Store the cantaloupe at 0-10℃ for 24 hours, and then at 25-37℃ for 72 hours;

[0009] Method 3: Store the cantaloupe at 25-37℃ for 24 hours, then spray it with ethephon solution, and continue to store it for another 24 hours after spraying.

[0010] Method 4: Store the cantaloupe at 0-10℃ for 24 hours, then at 25-37℃ for 24 hours, and finally spray with ethephon solution. After spraying, continue to store for 24 hours.

[0011] Method 5: Treat the cantaloupe under a high-voltage electric field for 1 hour, then store it at 25-37℃ for 24 hours, and finally spray it with ethephon solution. After spraying, continue to store it for 24 hours.

[0012] Furthermore, in methods 3 to 5, the concentration of the ethephon solution is 300 mg / kg.

[0013] Furthermore, in method 5, the voltage of the high-voltage electric field is 500–4000 V / cm, the frequency is 20–100 Hz, the power is 50 W / ton, and the waveform is a square wave.

[0014] Furthermore, the cutting specifically includes: cutting the melon into sections with a cross-section of 1cm. 2 Square strips, 2-4 cm in length, are then soaked in sodium ascorbate solution to obtain cucumber strips.

[0015] Furthermore, the dehydration is vacuum dehydration; the vacuum dehydration method specifically includes: reducing the pressure to 0.005 MPa at a rate of 0.0095 MPa / min, maintaining it for 15 min, and then increasing the pressure to 0.1 MPa at a rate of 0.0475 MPa / min.

[0016] Furthermore, the pickling method specifically includes: adding seasonings to the dehydrated cucumber strips, then adding white wine, sealing and pickling to obtain pickled cucumber strips.

[0017] Furthermore, the amount of seasoning added is 10% of the mass of the dehydrated cucumber strips; the amount of liquor added is 3% of the mass of the dehydrated cucumber strips.

[0018] The seasonings include garlic slices, ginger, red chili peppers, soy sauce, vinegar, white sugar, and calcium lactate in a mass ratio of 30:15:30:13:5:10:2.

[0019] The pickling temperature is 15℃ and the time is 15 days.

[0020] The second technical solution of the present invention: a melon pickle prepared by the above method.

[0021] The present invention discloses the following technical effects:

[0022] The production method of this invention can effectively remove the bitterness of melon pickles, and the production process is simple, the product has a crisp texture and a sweet and sour taste, which is very popular among consumers. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is the standard curve for cucurbitacin B. Detailed Implementation

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0027] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0028] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0029] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0030] The bitterness evaluation method used in this invention includes two types:

[0031] The first method is sensory evaluation of bitterness intensity: Samples are double-blindly assigned to seven sensory evaluators. The evaluators rate the bitterness intensity of the samples on a scale of 1 to 5, where 1 represents no bitterness perceived; 2 represents perceptible bitterness; 3 represents slightly bitter; 4 represents fairly bitter but acceptable; and 5 represents extremely bitter and unacceptable. The sensory evaluation score is expressed as the average of the seven evaluators' scores.

[0032] The second method is high-performance liquid chromatography (HPLC) evaluation: HPLC is used to determine the content of cucurbitacin B in the sample to characterize the bitterness intensity. The HPLC system used is an Agilent 1260 from Agilent Technologies, USA; the column is an XBridge-C18 column (4.6 mm × 250 mm, 5 μm); the column temperature is 25℃; the mobile phase consists of pure water (phase A) and acetonitrile (phase B); gradient elution is performed according to the following program: 50% B for 0–30 min, 50%–100% B for 30–45 min, and 100–50% B for 45–60 min; the column flow rate is 1 mL / min; and the detection wavelength is 228 nm. A standard curve for cucurbitacin B is established. 0.2 μg of cucurbitacin B standard is accurately weighed and prepared into a standard stock solution with a mass concentration of 0.2 μg / g. Measure 5, 10, 25, 50, and 75 μL of the standard stock solution to prepare standard solutions with mass concentrations of 0.01, 0.02, 0.05, 0.1, and 0.15 μg / g, respectively. Plot a standard curve with the mass concentration of cucurbitacin B as the x-axis and the peak area as the y-axis. To determine the cucurbitacin B content in the sample, accurately weigh 2.00 g of the solid sample (pickled cucumber strips), add 7.00 mL of acetonitrile, crush the sample using a food grinder, transfer to a 10 mL volumetric flask, and dilute to 10 mL with acetonitrile. Filter the mixture through a 0.45 μm filter membrane, and determine the cucurbitacin B content in the sample using the above-described high-performance liquid chromatography method.

[0033] The weight of the melon used in this invention is generally between 100 and 200g.

[0034] Example 1

[0035] A method for producing cantaloupe pickles:

[0036] (1) Pretreatment: Fresh melons were collected, packed into turnover frames, and transferred to a cold storage at 4℃. The turnover frames were kept with a gap of about 10cm between them, a gap of more than 10cm between the turnover frames and the ground of the cold storage, and a gap of more than 50cm between the turnover frames and the perimeter and top of the cold storage. A walkway was also maintained. The turnover frames were stored for 24 hours. Then, the turnover frames were packed into boxes and transferred to a 35℃ environment. The stacking method remained unchanged. The turnover frames were stored for 24 hours. Finally, the process of storing at 4℃ for 24 hours and at 35℃ for 24 hours was repeated twice to obtain the pretreated melons.

[0037] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0038] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0039] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0040] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0041] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0042] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0043] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the sensory evaluation score of the product was 1.5±0.35 points, and the content of cucurbitacin B was 0.41±0.0245μg / g. The product was perceived as bitter by some evaluators.

[0044] Example 2

[0045] A method for producing cantaloupe pickles:

[0046] (1) Pretreatment: Fresh melons were collected, packed into turnover frames, and transferred to a cold storage at 4°C. The turnover frames were kept with a gap of about 10cm between them, a gap of more than 10cm between the turnover frames and the ground of the cold storage, and a gap of more than 50cm between the turnover frames and the surrounding area and top of the cold storage. A walkway was also maintained. The melons were stored for 24 hours, and then packed into boxes and transferred to an environment at 35°C. The stacking method remained unchanged, and the melons were stored for 72 hours to obtain the pretreated melons.

[0047] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0048] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0049] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0050] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0051] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0052] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0053] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the sensory evaluation score of the product was 1.8±0.24 points, and the content of cucurbitacin B was 0.67±0.067μg / g. The product was perceived as bitter by some evaluators.

[0054] Example 3

[0055] A method for producing cantaloupe pickles:

[0056] (1) Pretreatment: Fresh melons were collected, placed in turnover frames, and transferred to an environment of 35℃. The turnover frames were kept with a gap of about 10cm between them, a gap of more than 10cm between the turnover frames and the ground of the cold storage, and a gap of more than 50cm between the turnover frames and the surrounding area and top of the cold storage. A walkway was also maintained. The turnover frames were stored for 24 hours. Then, an ethephon solution (the concentration of ethephon solution was 300mg / kg) was sprayed around the turnover frames. The turnover frames were then stored for another 24 hours to obtain the pretreated melons.

[0057] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0058] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0059] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0060] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0061] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0062] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0063] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the product scored 1 point in sensory evaluation and the content of cucurbitacin B was 0.48±0.038μg / g. The product was not perceived as bitter by the evaluator.

[0064] Example 4

[0065] A method for producing cantaloupe pickles:

[0066] (1) Pretreatment: Fresh melons were collected, packed into turnover frames, and transferred to a cold storage at 4°C. The turnover frames were kept with a gap of about 10cm between them, a gap of more than 10cm between the turnover frames and the ground of the cold storage, and a gap of more than 50cm between the turnover frames and the surrounding area and top of the cold storage. A walkway was also maintained. The turnover frames were stored for 24 hours. Then the turnover frames were transferred to an environment at 35°C, and the stacking method remained unchanged. The turnover frames were stored for 24 hours. Then, an ethephon solution (the concentration of ethephon solution was 300mg / kg) was sprayed around the turnover frames. The turnover frames were then stored for another 24 hours to obtain the pretreated melons.

[0067] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0068] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0069] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling the tank to about 65% of its volume. Reduce the pressure of the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min and maintain the pressure for 15 min (10 min in total). Then, rapidly increase the pressure of the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (2 min in total). Finally, transfer the milk cucumber strips to a transfer basket and let them stand to drain, thus obtaining dehydrated milk cucumber strips.

[0070] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0071] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0072] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0073] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the product scored 1 point in sensory evaluation and the content of cucurbitacin B was 0.16±0.005μg / g. The product was not perceived as bitter by the evaluator.

[0074] Example 5

[0075] A method for producing cantaloupe pickles:

[0076] (1) Pretreatment: Fresh pickled cucumbers are collected, placed in turnover frames, and transferred to a high-voltage electric field device. The voltage of the high-voltage electric field is set to 1200V / cm, the frequency to 100Hz, the power to 50W / ton, and the waveform to square wave. The treatment lasts for 1 hour. Then, the cucumbers are transferred to an environment at 35℃. A gap of about 10cm is maintained between the turnover frames, a gap of more than 10cm is maintained between the turnover frames and the ground of the cold storage, and a gap of more than 50cm is maintained between the turnover frames and the surrounding area and top of the cold storage. A walkway is also maintained. The cucumbers are stored for 24 hours. Then, an ethephon solution (the concentration of the ethephon solution is 300mg / kg) is sprayed around the turnover frames and stored for another 24 hours to obtain the pretreated cucumbers.

[0077] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0078] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0079] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0080] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0081] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0082] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0083] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the product scored 1 point in sensory evaluation and the content of cucurbitacin B was 0.14±0.017μg / g. The product was not perceived as bitter by the evaluator.

[0084] Example 6

[0085] A method for producing cantaloupe pickles:

[0086] (1) Pretreatment: Fresh melons were collected, placed in turnover frames, and transferred to a high-voltage electric field device. The voltage of the high-voltage electric field was set to 4000V / cm, the frequency to 20Hz, the power to 50W / ton, and the waveform to square wave. The treatment lasted for 1 hour. Then, the melons were transferred to an environment of 35℃. A gap of about 10cm was maintained between the turnover frames, a gap of more than 10cm was maintained between the turnover frames and the ground of the cold storage, and a gap of more than 50cm was maintained between the turnover frames and the surrounding area and top of the cold storage. A walkway was also maintained. The turnover frames were stored for 24 hours. Then, an ethephon solution (the concentration of ethephon solution was 300mg / kg) was sprayed around the turnover frames and the turnover frames were stored for another 24 hours to obtain the pretreated melons.

[0087] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0088] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0089] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0090] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0091] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0092] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0093] The pickled cucumber strips prepared in this embodiment were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the product scored 1 point in sensory evaluation and the content of cucurbitacin B was 0.42±0.052μg / g. The product was not perceived as bitter by the evaluator.

[0094] Comparative Example 1

[0095] A method for producing cantaloupe pickles:

[0096] (1) Cleaning: Collect fresh milk cucumbers and clean them for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution is an aqueous solution with a pH of 4.5 (adjusted with 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then rinse twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk cucumbers.

[0097] (2) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of approximately 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0098] (3) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket and let them stand to drain, thus obtaining dehydrated milk cucumber strips.

[0099] (4) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0100] (5) Pickling: Transfer the dehydrated cucumber strips to a pickling jar, add 10% of the weight of the dehydrated cucumber strips of seasoning, and then add 3% of the weight of the dehydrated cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled cucumber strips.

[0101] (6) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0102] The pickled cucumber strips prepared in this comparative example were subjected to sensory evaluation of bitterness intensity and detection of cucurbitacin B content. The results showed that the sensory evaluation score of the product was 2.75±0.645 points, and the cucurbitacin B content was 8.21±0.845μg / g. The product had a certain bitterness, and its cucurbitacin content was significantly higher than that of the products in other examples, reaching 20.0 times, 12.3 times, 17.1 times, 51.3 times, 58.6 times, and 19.5 times the cucurbitacin content in Examples 1 to 6, respectively.

[0103] Comparative Example 2

[0104] A method for producing cantaloupe pickles:

[0105] (1) Pretreatment: Fresh melons were collected, placed in turnover frames, and transferred to a room temperature environment of 25°C. The turnover frames were kept with a gap of about 10cm between them, a gap of more than 10cm between the turnover frames and the ground of the cold storage, and a gap of more than 50cm between the turnover frames and the surrounding area and top of the cold storage. A walkway was also maintained. The turnover frames were stored for 24 hours. Then, an ethephon solution (the concentration of ethephon solution was 300mg / kg) was sprayed around the turnover frames. The turnover frames were then stored for another 24 hours to obtain the pretreated melons.

[0106] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0107] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0108] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0109] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0110] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0111] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0112] The bitterness intensity and cucurbitacin B content of the pickled cucumber strips prepared in this comparative example were evaluated by sensory evaluation. The results showed that the sensory evaluation score of the product was 1.89±0.148 points and the content of cucurbitacin B was 2.56±0.158μg / g.

[0113] Comparative Example 3

[0114] A method for producing cantaloupe pickles:

[0115] (1) Pretreatment: Fresh pickled cucumbers are collected, placed in turnover frames, and transferred to a high-voltage electric field device. The voltage of the high-voltage electric field is set to 1200V / cm, the frequency to 100Hz, the power to 50W / ton, and the waveform to be square wave. The treatment lasts for 1 hour to obtain pretreated cucumbers.

[0116] (2) Cleaning: The pretreated milk gourd was cleaned for 10 minutes each in a brush cleaning machine and a bubble cleaning machine. The cleaning solution was an aqueous solution with a pH of 4.5 (the pH was adjusted using a 5 wt.% sodium citrate solution), a temperature of 55°C, and containing 100 mg / L sodium hypochlorite. Then, it was rinsed twice with clean water with a pH of 7.0 at a temperature of 55°C for 5 minutes each time to obtain the cleaned milk gourd.

[0117] (3) Cutting: After washing, let the squash drain in a transfer basket. Then, wash the cutting blade and spray it with sodium ascorbate solution (0.5 wt.%). Use the washed blade to peel and deseed the squash and cut it into pieces with a cross-section of about 1 cm. 2 Square strips, with a length maintained at 2-4 cm, are used to obtain milk melon strips. These milk melon strips are then quickly placed in a sodium ascorbate solution (the concentration of the sodium ascorbate solution is 0.5 wt.%).

[0118] (4) Dehydration: Transfer the milk cucumber strips to a vacuum tank, filling it to about 65% of its volume. Reduce the pressure in the vacuum tank to 0.005 MPa at a depressurization rate of 0.0095 MPa / min (taking 10 min), and maintain the pressure for 15 min. Then, rapidly increase the pressure in the vacuum tank to 0.1 MPa at a pressurization rate of 0.0475 MPa / min (taking 2 min). Finally, transfer the milk cucumber strips to a transfer basket, let them stand to drain, and obtain dehydrated milk cucumber strips.

[0119] (5) Seasoning: Peel the garlic and slice it. Wash the ginger and red chili peppers and slice them. Put the prepared soy sauce, vinegar, sugar, calcium lactate, garlic, ginger and red chili peppers into a pot. The mass ratio of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate is 30:15:30:13:5:10:2. Cook over heat until the sugar is completely dissolved. Then add MSG (the amount of MSG added is 1.5% of the total mass of garlic slices, ginger, red chili peppers, soy sauce, vinegar, sugar and calcium lactate) and mix well. Then turn off the heat and let it cool to obtain the seasoning.

[0120] (6) Pickling: Transfer the dehydrated milk cucumber strips to a pickling jar, add 10% of the weight of the dehydrated milk cucumber strips of seasoning, and then add 3% of the weight of the dehydrated milk cucumber strips of white wine (53 vol.%). Seal the pickling jar and store it at 15°C for 15 days to obtain pickled milk cucumber strips.

[0121] (7) Packaging: Keep the packaging bottles and their caps at 121°C for 15 minutes, and then transfer them to a clean packaging room for later use; in the packaging room, divide the pickled cucumber strips into the packaging bottles, seal them, and transfer them to the outer packaging room; in the outer packaging room, pack the bottles with light-proof blister paper and box them.

[0122] The bitterness intensity and cucurbitacin B content of the pickled cucumber strips prepared in this comparative example were evaluated by sensory evaluation. The results showed that the sensory evaluation score of the product was 2.44±0.258 points and the cucurbitacin B content was 3.58±0.478μg / g.

[0123] Table 1. Sensory evaluation scores of bitterness intensity in melon pickles

[0124] Example 1 1.5±0.35 Example 2 1.8±0.24 Example 3 1 Example 4 1 Example 5 1 Example 6 1 Comparative Example 1 2.75±0.645 Comparative Example 2 1.89±0.148 Comparative Example 3 2.44±0.258

[0125] Table 2 Comparison of Cucurbitacin B content in melon pickles

[0126] Example 1 0.41±0.0245 Example 2 0.67±0.067 Example 3 0.48±0.038 Example 4 0.16±0.005 Example 5 0.14±0.017 Example 6 0.42±0.052 Comparative Example 1 8.21±0.845 Comparative Example 2 2.56±0.158 Comparative Example 3 3.58±0.478

[0127] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for producing cantaloupe pickles, characterized in that, Includes the following steps: After pre-treatment of the cantaloupe and milk melon, they are washed, cut, dehydrated and pickled in sequence to obtain the cantaloupe pickles; The pretreatment method includes treating the cantaloupe under a high-voltage electric field for 1 hour, then storing it at 25-37°C for 24 hours, and finally spraying it with an ethephon solution, followed by another 24 hours of storage after spraying. The concentration of the ethephon solution is 300 mg / kg. The voltage of the high-voltage electric field is 500-4000 V / cm, the frequency is 20-100 Hz, the power is 50 W / ton, and the waveform is a square wave.

2. The method for producing cantaloupe pickles according to claim 1, characterized in that, The cutting process specifically includes: cutting the melon into sections with a cross-section of 1cm. 2 Square strips, 2-4 cm in length, are then soaked in sodium ascorbate solution to obtain cucumber strips.

3. The method for producing cantaloupe pickles according to claim 1, characterized in that, The dehydration is vacuum dehydration; The vacuum dehydration method specifically includes: reducing the pressure to 0.005 MPa at a rate of 0.0095 MPa / min, maintaining it for 15 min, and then increasing the pressure to 0.1 MPa at a rate of 0.0475 MPa / min.

4. The method for producing cantaloupe pickles according to claim 1, characterized in that, The pickling method specifically includes: adding seasonings to the dehydrated cucumber strips, then adding white wine, sealing and pickling to obtain pickled cucumber strips.

5. The method for producing cantaloupe pickles according to claim 4, characterized in that, The amount of seasoning added is 10% of the mass of the dehydrated cucumber strips; the amount of liquor added is 3% of the mass of the dehydrated cucumber strips. The seasonings include garlic slices, ginger, red chili peppers, soy sauce, vinegar, white sugar, and calcium lactate in a mass ratio of 30:15:30:13:5:10:

2. The pickling temperature is 15℃ and the time is 15 days.

6. A melon pickle prepared by the method according to any one of claims 1 to 5.

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