CN106072254A - A kind of watermelon peel jam of long shelf-life and preparation method thereof - Google Patents
A kind of watermelon peel jam of long shelf-life and preparation method thereof Download PDFInfo
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- CN106072254A CN106072254A CN201610588450.6A CN201610588450A CN106072254A CN 106072254 A CN106072254 A CN 106072254A CN 201610588450 A CN201610588450 A CN 201610588450A CN 106072254 A CN106072254 A CN 106072254A
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- 241000219109 Citrullus Species 0.000 title claims abstract description 21
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 7
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- 108010039918 Polylysine Proteins 0.000 claims description 29
- 229920000656 polylysine Polymers 0.000 claims description 24
- 239000003795 chemical substances by application Substances 0.000 claims description 22
- 230000003260 anti-sepsis Effects 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000021419 vinegar Nutrition 0.000 claims description 17
- 239000000052 vinegar Substances 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 14
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- 238000003756 stirring Methods 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
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- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 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 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
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- 244000088415 Raphanus sativus Species 0.000 claims 1
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- 230000000694 effects Effects 0.000 abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
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- 238000012913 prioritisation Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
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- 230000029142 excretion Effects 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 230000035502 ADME Effects 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000270200 Citrullus vulgaris Species 0.000 description 1
- 235000012840 Citrullus vulgaris Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
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- 235000021110 pickles Nutrition 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- 230000002265 prevention Effects 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
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- 208000007442 rickets Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses watermelon peel jam of a kind of long shelf-life and preparation method thereof, described watermelon peel jam is made up of the raw material of following weight portion: Exocarpium Citrulli 40 80 parts, white sugar 10 20 parts, maltose 10 20 parts, 26 parts of lemon juice, xanthan gum 1 1.5 parts, food additive 0.1 1.0 parts, and surplus is water.The present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, fragrant and sweet tasty and refreshing, glittering and translucent, take full advantage of Exocarpium Citrulli antipyretic drive away summer heat, antiinflammatory, blood pressure lowering Vitamin C, effect of low sugar；Also there is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam；The manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to popularization and application.
Description
Technical field
The invention belongs to agricultural byproducts processing technical field, relate to a kind of fruit jam and processing technology thereof, refer specifically to a kind of long
Watermelon peel jam of shelf-life and preparation method thereof.
Background technology
Fruit jam, sweet and sour taste, it is western-style food, picnic, the instant food of travelling at home, is also cake, bread, confection, ice river in Henan Province
One of sandwich raw materials of food such as pouring.Fruit jam contains natural tartaric acid, can secrete by facilitating digestion liquid, has appetite strengthening, helps digest
Effect.Fruit jam can also increase pigment, and iron deficiency anemia is had auxiliary curative effect.Fruit jam, containing abundant potassium, zinc element, can eliminate tired
Labor, memory reinforcing, infant eats fruit jam can supplement calcium, phosphorus, prevention rickets.
Exocarpium Citrulli nutrition is the abundantest, and it is many that it contains glucose, malic acid, fruit acid, saccharase, licopersicin and Hu Luobu etc.
Plant nutrient substance.Test prove Exocarpium Citrulli have antipyretic drive away summer heat, antiinflammatory and the effect of blood pressure lowering Vitamin C；It can promote the oldest of human body
Metabolism；The effect that can also play vessel softening and expansion blood vessel reduces cholesterol deposition on arterial wall.But, common people are not
Know how to eat Exocarpium Citrulli, the most still fall, the most unfortunately.Not only causing the wasting of resources, the Exocarpium Citrulli abandoned easily is ruined, is sent out
Smelly, cause environmental pollution, affect our living environment.
At present, the shelf-life of jam food is usually half a year to about 1 year.In order to seek exorbitant profit, overwhelming majority businessman
In order to extend storage life and the shelf life of fruit jam, it will usually add the chemical classes food preservative exceeded standard in fruit jam, through long
The experiment of phase and application understand, eat for a long time or exceed standard eat substantial amounts of chemical classes preservative will affect human body health.Remove
Outside this, food is put spoiled, rotten for a long time, is because the microbial reproductions such as antibacterial, mycete, yeast, decomposes composition of food, secretion
Noxious substance.Therefore, effective period of food quality to be extended, prevent food apoilage, emphasis will suppress antibacterial, mycete, yeast
Deng microbial reproduction.
Summary of the invention
For above-mentioned technical problem, the invention provides watermelon peel jam of a kind of long shelf-life and preparation method thereof, fill
Point make use of Exocarpium Citrulli antipyretic to drive away summer heat, antiinflammatory, blood pressure lowering, the characteristic of low sugar, also there is obvious bacteriostasis, preservation effect, inherently
Extend the shelf-life of fruit jam, avoid Exocarpium Citrulli simultaneously and be dropped and waste.
The present invention is achieved through the following technical solutions above-mentioned purpose:
The watermelon peel jam of a kind of long shelf-life, is made up of the raw material of following weight portion: Exocarpium Citrulli 60-80 part, white sugar 10-20
Part, maltose 10-20 part, lemon juice 2-6 part, antisepsis antistaling agent 0.01-0.1 part, food additive 0.1-1.0 part, water is fitted
Amount.
As the prioritization scheme of this case, the percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-
20%, potassium sorbate 5%-15%, apple vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus
Supplied by sterile purified water.
As the prioritization scheme of this case, epsilon-polylysine selected by described polylysine.
As the prioritization scheme of this case, the manufacture method of described antisepsis antistaling agent, specifically include following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
As the prioritization scheme of this case, described food additive is food coloring or/and edible essence.
As the prioritization scheme of this case, described food coloring is Radix Dauci Sativae juice or Pulp Citrulli juice.
As the prioritization scheme of this case, described edible essence is apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence
In choose any one kind of them.
As the prioritization scheme of this case, described Exocarpium Citrulli 60 parts, white sugar 10 parts, maltose 10 parts, lemon juice 3.0
Part, antisepsis antistaling agent 0.08 part, food additive 0.5 part, 50 parts of water.
The manufacture method of the watermelon peel jam of a kind of long shelf-life, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces, lemon juice and water are together poured in pot by b, put and boil 5 min on very hot oven, place into white sugar
And maltose, heat while stirring, after sugar fully dissolves, change the 20-30min that simmers in water；
C is slowly added to antisepsis antistaling agent, food coloring or/and edible essence in pot, and stirring makes it fully dissolve, then boils 10-
20 min, take a small amount of fruit jam with little spoon, pour in square position, if without wandering phenomenon, after fire cools down, pouring in container, adding a cover close
Envelope, cold preservation.
The invention has the beneficial effects as follows:
1, the present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, fragrant and sweet tasty and refreshing, glittering and translucent, takes full advantage of Citrullus vulgaris
Skin is antipyretic to drive away summer heat, antiinflammatory, blood pressure lowering Vitamin C, effect of low sugar；
2, the antisepsis antistaling agent in the present invention is using polylysine as effective ingredient, has good antibacterial activity and thermally-stabilised
Property, there is certain antiphagin ability simultaneously, most of funguses and some virus are all had strong suppression to make by polylysine
With, it is therefore prevented that food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food；And with fruit
The acidic materials such as the acetic acid in vinegar, other acid antibacterial generation synergism, strengthen bacteriostasis, preservation effect；Safe and nontoxic, green
Color, noresidue, hence it is evident that decrease the addition of additive, effectively extend the shelf-life of fruit jam；
3, the manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention and effect thereof are further elaborated.
The watermelon peel jam of a kind of long shelf-life, is made up of the raw material of following weight portion: Exocarpium Citrulli 60-80 part, white sugar
10-20 part, maltose 10-20 part, lemon juice 2-6 part, antisepsis antistaling agent 0.01-0.1 part, food additive 0.1-1.0 part,
Water is appropriate；Preferably, described Exocarpium Citrulli 60 parts, white sugar 10 parts, maltose 10 parts, 3.0 parts of lemon juice, antisepsis antistaling agent
0.08 part, food additive 0.5 part, 50 parts of water.Wherein, food additive is food coloring or/and edible essence, to increase fruit
The color, smell and taste of beans, increase the appetite of people；Food coloring is the natural pigment such as Radix Dauci Sativae juice or Pulp Citrulli juice, it is to avoid edible more people
Health of human body is caused damage by the additives such as work pigment；Edible essence is the edible perfume of apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste
Choosing any one kind of them in essence, because watermelon peel jam taste is lighter good to eat, most of children may not like, by adding different taste
Edible essence, to expand its taste, expands edible crowd.
Preferably, the percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-
15%, apple vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is mended by sterile purified water
Foot；Wherein epsilon-polylysine selected by polylysine.The manufacture method of described antisepsis antistaling agent, specifically includes following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
The present invention using polylysine as the effective ingredient of antisepsis antistaling agent, preferably epsilon-polylysine (ε-PL).First, poly-
Lysine, as a kind of antiseptics for natural food, has good antibacterial activity and heat stability, and polylysine is for most of G
+, G-antibacterial, fungus and some virus there is strong inhibitory action, there is certain antiphagin ability simultaneously, it is therefore prevented that
Food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food.Additionally, polylysine tool
There is the highest safety: chmice acute is administered orally toxicologic study and indicates polylysine avirulence；Antibacterial recovers sudden change and measures table
Bright polylysine is without mutagenicity；The absorption of the epsilon-polylysine of 14C-labelling, distribution, metabolism and excretion research (ADME) table
Bright, polylysine absorption extreme difference in the intestines and stomach, through the excretion of 168 hours, radioactivity all disappeared, and was shone by automatic radiant
Instrument is observed, and polylysine is not accumulation in each tissue and organ；The avirulence of above-mentioned experiment equal surface polylysine and use
Safety, further ensures food safety, not only has good anti-corrosive fresh-keeping function as food preservative freshness retaining agent,
And safe and nontoxic, noresidue.Adding apple vinegar in antisepsis antistaling agent, polylysine can be with the acid such as the acetic acid in fruit vinegar
Matter generation synergism, can strengthen fungistatic effect further；Add in fruit vinegar solution and be slowly added to polylysine and make it abundant
Dissolve, the mouthfeel of food will not be produced any impact.Potassium sorbate is the safest preservative, is frequently used for beverage, Fructus Vitis viniferae
The food such as wine, preserved fruit, canned food, soy sauce, vinegar, flour paste, fruit jam, pickles；Potassium sorbate is acid preservative, has higher antibacterial
Performance, all has inhibitory action to antibacterial, mycete, yeast；Experiment shows, polylysine is used along with other acid antibacterial
Biocidal property can be remarkably reinforced, reach longer effective period of food quality.Tea polyphenols (Tea Polyphenols) is Polyphenols in Folium Camelliae sinensis
The general name of material, including flavanol compound, anthocyanin class, flavonoid, flavonols and phenolic acids etc., wherein with flavanol compound material
(catechin) is mostly important；Tea polyphenols, also known as tea tan or tea tannin, is one of Main Ingredients and Appearance forming Tea color fragrance, is also tea
One of Main Ingredients and Appearance having health care in leaf.Research shows, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can have
Effect ground stops radioactive substance to invade bone marrow, and strontium 90 and Co 60 can be made to excrete rapidly, is described as " spoke by healthy and medical circle
Penetrate jinx ", it is possible to alleviate chemical substance and produce radiation at human body, be a kind of green health additive.The present invention is with polylysine
For effective ingredient, add multiple bacteriostatic preservative, safe and nontoxic, green, noresidue simultaneously, there is good bacteriostasis, preservation and make
With, inherently extend the shelf-life of food, half a year fruit jam shelf-life can be extended about.
The manufacture method of the watermelon peel jam of a kind of long shelf-life, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces, lemon juice and water are together poured in pot by b, put and boil 5 min on very hot oven, place into white sugar
And maltose, heat while stirring, after sugar fully dissolves, change the 20-30min that simmers in water；
C is slowly added to antisepsis antistaling agent, food coloring or/and edible essence in pot, and stirring makes it fully dissolve, food coloring
For the natural pigment such as Radix Dauci Sativae juice or Pulp Citrulli juice, edible essence is in apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence
Choose any one kind of them, then boil 10-20 min, take a small amount of fruit jam with little spoon, pour in square position, if without wandering phenomenon, after fire cools down, fall
Enter in container, seal, cold preservation.
Above example is only exemplary, can't limit to the present invention, it should be pointed out that for those skilled in the art
For, under technology provided by the present invention is enlightened, other equivalent modifications made and improvement, it is regarded as the guarantor of the present invention
Protect scope.
Claims (9)
1. the watermelon peel jam of a long shelf-life, it is characterised in that: it is made up of the raw material of following weight portion: Exocarpium Citrulli 60-80
Part, white sugar 10-20 part, maltose 10-20 part, lemon juice 2-6 part, antisepsis antistaling agent 0.01-0.1 part, food additive
0.1-1.0 part, water is appropriate.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 1, it is characterised in that: described antisepsis antistaling agent is each
The percentage by weight of component is: polylysine 10%-20%, potassium sorbate 5%-15%, apple vinegar 10%-20%, citric acid 3%-5%,
Tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is supplied by sterile purified water.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 2, it is characterised in that: described polylysine is selected
Epsilon-polylysine.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 2, it is characterised in that: described antisepsis antistaling agent
Manufacture method, specifically includes following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
The watermelon peel jam of a kind of long shelf-life the most according to claim 1, it is characterised in that: described food additive is
Food coloring is or/and edible essence.
The watermelon peel jam of a kind of long shelf-life the most according to claim 5, it is characterised in that: described food coloring is recklessly
Radish Juice or Pulp Citrulli juice.
The watermelon peel jam of a kind of long shelf-life the most according to claim 5, it is characterised in that: described edible essence is Herba Marsileae Quadrifoliae
Fruity, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence are chosen any one kind of them.
The watermelon peel jam of a kind of long shelf-life the most according to claim 1, it is characterised in that: described Exocarpium Citrulli 60 parts,
White sugar 10 parts, maltose 10 parts, 3.0 parts of lemon juice, antisepsis antistaling agent 0.08 part, food additive 0.5 part, 50 parts of water.
9. according to the manufacture method of the watermelon peel jam of claim 1-8 arbitrary described a kind of long shelf-life, it is characterised in that
Comprise the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces, lemon juice and water are together poured in pot by b, put and boil 5 min on very hot oven, place into white sugar
And maltose, heat while stirring, after sugar fully dissolves, change the 20-30min that simmers in water；
C is slowly added to antisepsis antistaling agent, food coloring or/and edible essence in pot, and stirring makes it fully dissolve, then boils 10-
20 min, take a small amount of fruit jam with little spoon, pour in square position, if without wandering phenomenon, after fire cools down, pouring in container, adding a cover close
Envelope, cold preservation.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
| CN108991487A (en) * | 2018-08-29 | 2018-12-14 | 靖西市金峰贸易有限公司 | A kind of watermelon peel barbecue sauce and preparation method thereof |
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| CN102246915A (en) * | 2010-12-21 | 2011-11-23 | 戴锐 | Watermelon peel jam and preparation method thereof |
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2016
- 2016-07-25 CN CN201610588450.6A patent/CN106072254A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246915A (en) * | 2010-12-21 | 2011-11-23 | 戴锐 | Watermelon peel jam and preparation method thereof |
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| 贾士儒: "《生物防腐剂》", 30 September 2009, 中国轻工业出版社 * |
| 邓舜扬: "《食品保鲜技术》", 31 January 2006, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740996A (en) * | 2018-08-22 | 2018-11-06 | 浙江乐享花溪食品股份有限公司 | A kind of preparation method of mushroom sauce |
| CN108991487A (en) * | 2018-08-29 | 2018-12-14 | 靖西市金峰贸易有限公司 | A kind of watermelon peel barbecue sauce and preparation method thereof |
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