CN103719522A - Making method of candied watermelon peels - Google Patents
Making method of candied watermelon peels Download PDFInfo
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- CN103719522A CN103719522A CN201310727679.XA CN201310727679A CN103719522A CN 103719522 A CN103719522 A CN 103719522A CN 201310727679 A CN201310727679 A CN 201310727679A CN 103719522 A CN103719522 A CN 103719522A
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- Prior art keywords
- liquid glucose
- watermelon peel
- cutting
- raw material
- packing
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- 241000219109 Citrullus Species 0.000 title claims abstract description 39
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 25
- 238000012856 packing Methods 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000012286 potassium permanganate Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000003197 gene knockdown Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- Confectionery (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a making method of candied watermelon peels, belonging to the field of food processing. The making method is characterized by comprising the process flows including raw material treatment, slitting, saccharifying, drying, sterilizing, cooling, packaging and processing of finished-product. The making method disclosed by the invention has the beneficial effects that the problems that watermelon peels cannot be used for food processing and resources are wasted are solved; in addition, the finished product is attractive in color and luster and has unique sweet and sour flavors.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of preparation method of watermelon peel preserved fruit.
Background technology
The taste of watermelon peel is very light, most people think in the nature of things, the nutritional labeling of watermelon peel is not high, therefore after having eaten melon wooden dipper, will select directly watermelon peel to be abandoned, but the nutritional labeling of watermelon peel is good in fact, can match in excellence or beauty completely in watermelon melon wooden dipper, but the seasonality of watermelon peel is stronger, need to select suitable preserving type, also there is on the market at present the preserved fruit that much utilizes fruit to make, but a lot of preparation methods is all first with limewash, to soak, in the process of soaking, material can enter into pulp the inside, easily cause calculi in vivo or other diseases, even if clean afterwards a lot of times, also still cannot remove harmful material completely, pulp colour is opaque, affect appetite, to human body, also can produce certain injury.
Arrive annual summer, and there are a large amount of watermelon listings various places, and watermelon juice or watermelon wine can be processed into watermelon in food processing factory, go out of use like this with regard to having a large amount of watermelon peels as byproduct.In the past, be not utilized always, in fact can be salvaged, and can be processed into multi-flavour preserved foods, in order to improve the economic worth of watermelon peel.
Summary of the invention
The object of the invention is to solve watermelon peel and be not used to food processing, the problem of the wasting of resources.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for watermelon peel preserved fruit, is characterized in that: adopt the processing process of raw material processing, cutting, candy, dry, sterilization, cooling, packing, finished product, concrete operation step is as follows:
(1) raw material is processed: with 0.1% potassium permanganate, soaked and used clear water washes clean, and through repairing complete removal meat part;
(2) cutting: watermelon peel is carried out to cutting, carry out on demand, cut into four directions;
(3) candy: now to prepare 30-40% liquid glucose, by sugar amount, be 1:0.7-1:0.8 with the ratio of parts by weight of raw materials, in liquid glucose, add 0.1-0.2% citric acid, the watermelon peel minute cutting is knocked down to liquid glucose boiling, start with big fire heating, allow its rapid evaporation moisture, boil raw material always and become transparent, liquid glucose is constantly concentrated and while being syrup, with little fire, heat, and measures when sugar concentration reaches 65-70% and stops heating;
(4) dry: watermelon peel to be taken out from liquid glucose, under 60-65 degree Celsius, be dried;
(5) packing: cooling through sterilization, adopt laminated film bag packing, be finished product.
Beneficial effect: the invention solves watermelon peel and be not used to food processing, the problem of the wasting of resources, and product color is attractive in appearance, has the sharp and clear peculiar flavour of sweet acid.
The specific embodiment
embodiment 1:
A preparation method for watermelon peel preserved fruit, is characterized in that: adopt the processing process of raw material processing, cutting, candy, dry, sterilization, cooling, packing, finished product, concrete operation step is as follows:
(1) raw material is processed: with 0.1% potassium permanganate, soaked and used clear water washes clean, and through repairing complete removal meat part;
(2) cutting: watermelon peel is carried out to cutting, carry out on demand, cut into rabbit pattern;
(3) candy: now to prepare 30% liquid glucose, by sugar amount, be 1:0.7-1:0.8 with the ratio of parts by weight of raw materials, in liquid glucose, add 0.01-0.02% vitamin C, 0.1-0.2% malic acid, dividing the watermelon peel cutting to knock down liquid glucose boiling, start to heat with big fire, allow its rapid evaporation moisture, boil raw material always and become transparent, liquid glucose is constantly concentrated and while being syrup, with little fire, heat, measure when sugar concentration reaches 65-70% and stop heating;
(4) dry: watermelon peel to be taken out from liquid glucose, under 60-65 degree Celsius, be dried;
(5) packing: cooling through sterilization, adopt laminated film bag packing, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
embodiment 2:
A preparation method for watermelon peel preserved fruit, is characterized in that: adopt the processing process of raw material processing, cutting, candy, dry, sterilization, cooling, packing, finished product, concrete operation step is as follows:
(1) raw material is processed: with 0.1% potassium permanganate, soaked and used clear water washes clean, and through repairing complete removal meat part;
(2) cutting: watermelon peel is carried out to cutting, carry out on demand, cut into bar shaped;
(3) candy: now preparing 40% liquid glucose, is 1:0.7-1:0.8 by sugar amount with the ratio of parts by weight of raw materials, adds 0.1-0.3% jujube juice in liquid glucose, 0.1-0.2% citric acid, 1-2% licorice powder, 0.01-0.02% amaranth, dividing the watermelon peel cutting to knock down liquid glucose boiling, start to heat with big fire, allow its rapid evaporation moisture, boil raw material always and become transparent, liquid glucose is constantly concentrated and while being syrup, with little fire, heat, measure when sugar concentration reaches 65% and stop heating;
(4) dry: watermelon peel to be taken out from liquid glucose, under 60-65 degree Celsius, be dried;
(5) packing: cooling through sterilization, adopt laminated film bag packing, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
embodiment 3:
A preparation method for watermelon peel preserved fruit, is characterized in that: adopt the processing process of raw material processing, cutting, candy, dry, sterilization, cooling, packing, finished product, concrete operation step is as follows:
(1) raw material is processed: with 0.1% potassium permanganate, soaked and used clear water washes clean, and through repairing complete removal meat part;
(2) cutting: watermelon peel is carried out to cutting, carry out on demand, cut into bird pattern;
(3) candy: now to prepare 35% liquid glucose, by sugar amount, be 1:0.8 with the ratio of parts by weight of raw materials, in liquid glucose, add 0.1-0.2% citric acid, 0.01% lemon yellow, dividing the watermelon peel cutting to knock down liquid glucose boiling, start to heat with big fire, allow its rapid evaporation moisture, boil raw material always and become transparent, liquid glucose is constantly concentrated and while being syrup, with little fire, heat, measure when sugar concentration reaches 65% and stop heating;
(4) dry: watermelon peel to be taken out from liquid glucose, under 60-65 degree Celsius, be dried;
(5) packing: cooling through sterilization, adopt laminated film bag packing, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for watermelon peel preserved fruit, is characterized in that: adopt the processing process of raw material processing, cutting, candy, dry, sterilization, cooling, packing, finished product, concrete operation step is as follows:
(1) raw material is processed: with 0.1% potassium permanganate, soaked and used clear water washes clean, and through repairing complete removal meat part;
(2) cutting: watermelon peel is carried out to cutting, carry out on demand, cut into four directions;
(3) candy: now to prepare 30-40% liquid glucose, by sugar amount, be 1:0.7-1:0.8 with the ratio of parts by weight of raw materials, in liquid glucose, add 0.1-0.2% citric acid, the watermelon peel minute cutting is knocked down to liquid glucose boiling, start with big fire heating, allow its rapid evaporation moisture, boil raw material always and become transparent, liquid glucose is constantly concentrated and while being syrup, with little fire, heat, and measures when sugar concentration reaches 65-70% and stops heating;
(4) dry: watermelon peel to be taken out from liquid glucose, under 60-65 degree Celsius, be dried;
(5) packing: cooling through sterilization, adopt laminated film bag packing, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310727679.XA CN103719522A (en) | 2013-12-26 | 2013-12-26 | Making method of candied watermelon peels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310727679.XA CN103719522A (en) | 2013-12-26 | 2013-12-26 | Making method of candied watermelon peels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719522A true CN103719522A (en) | 2014-04-16 |
Family
ID=50444016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310727679.XA Pending CN103719522A (en) | 2013-12-26 | 2013-12-26 | Making method of candied watermelon peels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719522A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994906A (en) * | 2016-06-01 | 2016-10-12 | 莫玉明 | Processing method of candied watermelon peel |
| CN106035947A (en) * | 2016-06-06 | 2016-10-26 | 黄振忠 | Processing method of sugared watermelon peel strips |
| CN107259044A (en) * | 2017-06-06 | 2017-10-20 | 安徽智联管理咨询有限公司 | The preparation method that perfume gives a farewell dinner white fungus |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
-
2013
- 2013-12-26 CN CN201310727679.XA patent/CN103719522A/en active Pending
Non-Patent Citations (7)
| Title |
|---|
| 叶华，吕爱丽: "西瓜皮果脯的研制", 《湖北农业科学》 * |
| 李建: "西瓜皮蜜饯的制作", 《农产品加工（创新版）》 * |
| 杨胜敖: "西瓜皮醋生产工艺技术研究", 《中国调味品》 * |
| 王燕等: "南瓜的功能特性及其深加工", 《食品研究与开发》 * |
| 苏晔: "西瓜系列产品加工技术", 《四川食品与发酵》 * |
| 魏庆云: "西瓜罐头制品的生产技术", 《食品工业》 * |
| 黄正家: "西瓜皮果脯的制作", 《农村百事通》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994906A (en) * | 2016-06-01 | 2016-10-12 | 莫玉明 | Processing method of candied watermelon peel |
| CN106035947A (en) * | 2016-06-06 | 2016-10-26 | 黄振忠 | Processing method of sugared watermelon peel strips |
| CN107467332A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of production method of low sugar watermelon peel preserved fruit |
| CN107259044A (en) * | 2017-06-06 | 2017-10-20 | 安徽智联管理咨询有限公司 | The preparation method that perfume gives a farewell dinner white fungus |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |