Processing method of preserved muskmelon with anti-oxidation function

Abstract

A processing method of preserved muskmelons with an anti-oxidation function belongs to the technical field of functional food research and development, and the specific scheme comprises the following steps: step 1, cleaning muskmelons, removing pulp, and cutting the muskmelons into blocks; step 2, heating the sliced muskmelons at 95 DEG C for 4-8 hours by using a CO2 heat pump air heating system to obtain an intermediate product I; step 3, heating the intermediate product I at 75 DEG C for 12 hours under a sealing condition to obtain an intermediate product II; 4, continuing to naturally ferment the intermediate product II for 40-44 hours at 37 DEG C under the sealed condition to obtain an intermediate product III; and step five, drying the intermediate product III at 45-60 DEG C so as to control the moisture content of the final finished product to be 30-50%, thereby obtaining the preserved muskmelon with the antioxidant function. According to the processing method, the additional value of the muskmelons can be increased, the economic value of the muskmelons is increased, and a new way is opened up for development of muskmelon functional foods.

Description

Technical Field

[0001] The invention belongs to the technical field of functional food research and development, and particularly relates to a processing method of preserved cantaloupe with antioxidant function. Background Art

[0002] Muskmelon, also known as sweet melon and sweet melon, is a vine herbaceous plant of the Cucurbitaceae family. Its fruit is sweet, juicy and bright in color. It is one of the most popular refreshing fruits in summer. Muskmelon is not only delicious, but also rich in nutrition. It is a good product for relieving summer heat and promoting body fluid. Muskmelon is rich in vitamin C, with about 30 mg of vitamin C in every 100 grams of pulp. Vitamin C is a powerful antioxidant that helps to enhance immunity and promote collagen production, thereby protecting skin and tissue health. Muskmelon is rich in dietary fiber, which is essential for promoting digestion and defecation. Dietary fiber can help improve the intestinal environment and prevent constipation and colon cancer. Every 100 grams of cantaloupe pulp contains about 35 micrograms of folic acid, which is especially important for pregnant women because it can reduce the risk of neural tube defects in newborns. Muskmelon is rich in potassium, which helps maintain heart health and regulate blood pressure. Potassium is one of the essential minerals for the human body and plays an important role in maintaining electrolyte balance and normal heart function in the body. Muskmelon is a low-calorie fruit, with only about 16 calories per 100 grams of pulp, making it an ideal choice for dieters. In addition, muskmelon also contains vitamin A, B vitamins, magnesium, sodium and other minerals and trace elements, as well as malic acid, glucose, amino acids and other nutrients, which together constitute the rich nutritional value of muskmelon, help promote metabolism and enhance immunity, but muskmelon has a short production period and is easy to rot, which will cause great waste. So far, there is no real muskmelon deep processing enterprise in Heilongjiang Province. The lack of deep processing enterprises has seriously affected the realization of the medicinal and other use values ​​of muskmelon, and has also greatly affected the improvement of muskmelon, and also increased the market risk of fresh muskmelon sales. Moreover, industrial research and development of muskmelon processing functional food can solve the problem of relative oversupply of muskmelon, and greatly increase the added value of muskmelon, which effectively promotes the healthy and stable development of the muskmelon industry. As a traditional specialty product in my country, preserved fruit has been recorded in the Book of Songs from the Western Zhou Dynasty to the Pre-Qin period, and is now favored by consumers. At present, cantaloupe is mainly sold as fresh fruit, and there are basically no preserved fruit products. Therefore, research and development of cantaloupe as raw material, processing it into cantaloupe preserved fruit with unique flavor can extend the supply period of cantaloupe, increase the variety of cantaloupe processed products, reduce post-harvest losses, and add new products to the food industry market. The processing method of cantaloupe preserved fruit with antioxidant function without adding sugar and food additives and increasing the polyphenol content has broad prospects. Summary of the invention

[0003] In order to solve the problems of relative excess of cantaloupe, short supply period and few types of processed products, the present invention provides a method for processing cantaloupe preserves with antioxidant function.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A method for processing preserved cantaloupe with antioxidant function comprises the following steps:

[0006] Step 1: Wash, remove the pulp and cut the melon into pieces;

[0007] Step 2: using a CO2 heat pump air heating system to heat the cut melon at 95° C. for 4-8 hours to obtain intermediate product I;

[0008] Step 3, heating the intermediate I at 75°C for 12 hours under sealed conditions to obtain the intermediate II;

[0009] Step 4, continue to naturally ferment the intermediate product II at 37° C. for 40-44 hours under sealed conditions to obtain the intermediate product III;

[0010] Step 5: Dry the intermediate product III at 45-60° C. to control the moisture content of the final product to 30%-50%, thereby obtaining cantaloupe preserves with antioxidant function.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] The invention adopts fresh cantaloupe as raw material, utilizes a CO2 heat pump air heating system for heat treatment, and then adopts a biological fermentation method to process cantaloupe preserved fruit with unique flavor. The cantaloupe preserved fruit processed by the method does not need to add sugar and food additives, significantly improves the polyphenol content, and makes the preserved fruit have strong antioxidant capacity. After testing, the polyphenol content of cantaloupe preserved fruit is (5.61±1.58) mg / g DW, and the polyphenol content of cantaloupe preserved fruit is (4.43±0.25) mg / g DW, and the polyphenol content of cantaloupe preserved fruit increases by about 26.64%. The cantaloupe preserved fruit has stronger scavenging rates for DPPH, ABTS+ and hydroxyl free radicals than cantaloupe preserved fruit, indicating that the cantaloupe preserved fruit has stronger antioxidant activity. The processing method of the invention can improve the added value of cantaloupe, improve the economic value of cantaloupe, and open up a new way for the development of cantaloupe functional food. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a comparison of the polyphenol content of cantaloupe preserves and cantaloupe;

[0014] Figure 2 This is a comparison chart of DPPH free radical scavenging rates of preserved cantaloupe and cantaloupe;

[0015] Figure 3 This is a comparison chart of ABTS+ free radical scavenging rates of preserved cantaloupe and cantaloupe;

[0016] Figure 4 This is a comparison chart of hydroxyl radical scavenging rates of preserved cantaloupe and cantaloupe;

[0017] Figure 5 This is a picture of the product during the processing of cantaloupe preserves. DETAILED DESCRIPTION

[0018] The technical solution of the present invention will be clearly and completely described below in conjunction with the drawings and embodiments. Obviously, the described embodiments are only part of the embodiments of the invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] Embodiment 1:

[0020] A method for processing preserved cantaloupe with antioxidant function comprises the following steps:

[0021] Step 1: Wash, remove the pulp and cut the melon into pieces;

[0022] Step 2: using a CO2 heat pump air heating system to heat the cut melon at 95° C. for 4-8 hours to obtain intermediate product I;

[0023] Step 3, heating the intermediate I at 75°C for 12 hours under sealed conditions to obtain the intermediate II;

[0024] Step 4, continue to naturally ferment the intermediate product II at 37° C. for 40-44 hours under sealed conditions to obtain the intermediate product III;

[0025] Step 5: Dry the intermediate product III at 45-60° C. to control the moisture content of the final product to 30%-50%, thereby obtaining cantaloupe preserves with antioxidant function.

[0026] The main nutrients and dietary fiber content of cantaloupe preserves are shown in Table 1.

[0027] Table 1 Test results of main nutritional components of preserved cantaloupe

[0028]

[0029] Content of polyphenols in cantaloupe

[0030] The polyphenol content of preserved cantaloupe was (5.61±1.58) mg / g DW, while that of fresh cantaloupe was (4.43±0.25) mg / g DW. The polyphenol content of preserved cantaloupe increased by about 26.64%. Figure 1 shown.

[0031] Antioxidant activity analysis

[0032] 1. DPPH free radical scavenging ability DPPH solution is purple and has maximum absorption at a wavelength of 517nm. DPPH has a single electron. When a free radical scavenger is present, the single electron is captured, causing the solution color to become lighter and the OD value at a wavelength of 517nm to decrease, thereby evaluating the antioxidant activity of the sample. Figure 2 As shown in the figure, the scavenging rates of the crude extract of musk melon polyphenol and the crude extract of musk melon polyphenol on DPPH free radicals increased with the increase of concentration, and the scavenging ability of musk melon polyphenol on DPPH was stronger than that of musk melon. At the mass concentration of 20 mg / mL, the scavenging rates of musk melon polyphenol extract and musk melon polyphenol extract on DPPH free radicals were equivalent, which were (96.34±0.57)% and (95.59±1.51)%, respectively. This shows that the scavenging ability of the two on DPPH free radicals is positively correlated with the polyphenol content within a certain concentration range.

[0033] 2. ABTS + Free radical scavenging ability of ABTS + The solution reacts with potassium persulfate to generate a turquoise solution with maximum absorption at 734 nm. + Working solution, and make it fade, OD value at 734nm decreases, which indicates that such substances have antioxidant ability. Figure 3 As shown in the figure, the crude extract of cantaloupe polyphenols and the crude extract of cantaloupe polyphenols have an effect on ABTS + The free radical scavenging rate increased with the increase of concentration, and the effect of melon polyphenols on ABTS + The cleaning ability is stronger than cantaloupe.

[0034] 3. Hydroxyl free radical scavenging ability H2O2 reacts with iron ions to generate hydroxyl free radicals through Fenton reaction. ·OH is captured by salicylic acid and reacts to generate 2,3-dihydroxybenzoic acid, which is purple in color and has maximum absorption at a wavelength of 510nm. When the substance to be tested is added to the system, the purple color becomes lighter and the absorbance at a wavelength of 510nm decreases, indicating that it has the ability to scavenge hydroxyl free radicals. Figure 4 As shown in the figure, the scavenging rates of crude extracts of muskmelon polyphenols and cantaloupe polyphenols on ·OH radicals both increased with the increase of concentration, and the scavenging ability of muskmelon polyphenols on ·OH was stronger than that of cantaloupe.

[0035] GraphPadPrism 9.5.0 was used to fit the curves and the half-effective solution concentrations EC of cantaloupe preserves and cantaloupe on the above three free radicals were obtained. 50 See Table 2 for values.

[0036] Table 2 EC of preserved cantaloupe and cantaloupe 50 value

[0037]

[0038] Figure 5 The intermediate and final products of preserved melon are obtained after 60 hours of processing. The final product is brown-yellow in color, soft and sticky in texture, pleasant in aroma, moderately sweet, elastic and suitable for consumption.

[0039] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for processing preserved cantaloupe with antioxidant function, characterized in that: The following steps are involved: Step 1: Wash, remove the pulp and cut the melon into pieces; Step 2: using a CO2 heat pump air heating system to heat the cut melon at 95° C. for 4-8 hours to obtain intermediate product I; Step 3, heating the intermediate I at 75°C for 12 hours under sealed conditions to obtain the intermediate II; Step 4, continue to naturally ferment the intermediate product II at 37° C. for 40-44 hours under sealed conditions to obtain the intermediate product III; Step 5: Dry the intermediate product III at 45-60° C. to control the moisture content of the final product to 30%-50%, thereby obtaining cantaloupe preserves with antioxidant function.

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