CN107616445A - A kind of preparation method of watermelon slices - Google Patents
A kind of preparation method of watermelon slices Download PDFInfo
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- CN107616445A CN107616445A CN201610556276.7A CN201610556276A CN107616445A CN 107616445 A CN107616445 A CN 107616445A CN 201610556276 A CN201610556276 A CN 201610556276A CN 107616445 A CN107616445 A CN 107616445A
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Abstract
The present invention provides a kind of preparation method of watermelon slices, including：Fresh watermelon is beaten under low-oxygen environment, obtains Citrullus vulgaris pulp A；Citrullus vulgaris pulp A is mixed with pre-gelatinized starch and maintained at 50~70 DEG C 1~5 minute, is cooled to less than room temperature, it is that 3~7, Brix is 8~18 to add thickener and adjust the pH value of slurry, obtains Citrullus vulgaris pulp C, and pre-gelatinized starch and Citrullus vulgaris pulp C ratio are 20~100L：1kg；Thickener and Citrullus vulgaris pulp C ratio are 50~2500L：1kg；By Citrullus vulgaris pulp C in less than 10 DEG C freeze formings；In less than 90 DEG C dehydrations to moisture it is 10~30wt% by molded samples, then second dehydration to water content is less than 7wt% at less than 90 DEG C.The watermelon flake products obtained using the preparation method of the present invention, can be retained the nutritional ingredient of watermelon to greatest extent, keep the flavor and crispy texture of watermelon, consumer's whole year is experienced the product similar to watermelon.
Description
Technical field
The present invention relates to a kind of preparation method of watermelon slices, specifically on one kind can keep the original nutritional ingredient of watermelon and
Pure and fresh flavor, and the preparation method of the watermelon flake products with crispy texture, belong to food processing field.
Background technology
Watermelon, belong to Curcurbitaceae Citrullus, how sweet juice is, rich in nutrition content, is summer most popular melon and fruit of relieving summer heat
One of.Research shows that lycopene concentration is 4868 μ g/100g in fresh Watermelon Fruit, and its concentration is Lycopene in Tomatoes
The 160% of concentration (3025 μ g/100g).Watermelon is also rich in vitamin C and vitamin A, can provide 8.1mg's per 100g watermelons
The vitamin A of vitamin C and 569IU, it is respectively equivalent to the 13.5% and 11.38% of the daily requirement of human body.In addition, watermelon
It is B family vitamin, the particularly good source such as B1, B6 and mineral matter potassium and magnesium.It is main but watermelon production season is strong
Summer listing is concentrated on, spring, autumn, the supply in winter are small, and the busy season often occur, drug on the market, and there be showing for rise in price in dull season
As.On the other hand, shelf-stable, storage time are not typically only 15-20 days watermelon, and storage can cause watermelon wilting dehydration, product
Matter reduces.
At present, watermelon has been machined on the products such as melon beverage, watermelon jam, water melon fruit wine, and it is more to be also used as pectin
The raw materials for production of sugar, watermelon pigment etc..But the main problems faced of the said goods is：(1) ratio is low in the product for watermelon, battalion
It is serious to support ingredients from lossing；(2) watermelon flavor loss is serious；(3) watermelon products lose the original crispy texture of watermelon.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of preparation method of watermelon slices, using watermelon as primary raw material,
Product remains nutritional ingredient, original flavor and the crispy texture of watermelon, and shelf life can reach more than 1 year.Including following steps
Suddenly：
Fresh watermelon is placed under low-oxygen environment and is beaten, obtains Citrullus vulgaris pulp A；
Citrullus vulgaris pulp A is mixed with pre-gelatinized starch and maintained at 50~70 DEG C 1~5 minute, is cooled to less than 25 DEG C of room temperature,
It is that 3~7, Brix is 8~18 to add thickener and adjust the pH value of slurry, obtains Citrullus vulgaris pulp C, and make pre-gelatinized starch in gained
It is 20~100L to the ratio in Citrullus vulgaris pulp C：1kg, ratio of the thickener in resulting Citrullus vulgaris pulp C are 50~2500L：
1kg；
By Citrullus vulgaris pulp C in less than -10 DEG C freeze formings be molded samples；
In dewater treatment to moisture is dried less than 90 DEG C it is 10~30wt% by molded samples, just drying is made
Thing；
By first dried object, redrying is dehydrated to water content and is less than 7wt% under less than 90 DEG C environment, obtains watermelon slices production
Product.
Implement the preparation method of the present invention, in addition to it should meet health and the safety requirements in food processing and production, institute
There is operation to try one's best and avoid the pollution of microorganism, carried out in the case where air purity is 100,000 grades of dust proof workshop environment, fresh west
Melon should pass through abundant circulating water clean, or using hypochlorite solution sterilization after reuse circulating water cleaning epidermis, operating personnel and
Cutter for same, instrument, equipment, packaging bag, which all should be passed through, disinfects.
Containing abundant enzyme in watermelon, such as peroxidase, lipoxygenase, pectin phosphatidase, pectin methyl lipase, fruit
Glue esterase etc., these enzymes can influence the qualities such as watermelon juice color and luster, viscosity.Watermelon flesh in shattering process (such as mashing), carefully
Born of the same parents' tissue damage, if there is substantial amounts of oxygen to be mixed into, the enzyme in watermelon can be made to react, cause bad flavor and color and luster to occur
Change.
In addition, in watermelon pulping process, the presence of oxygen has existence and breeding beneficial to bacterium or other microorganisms, no
Beneficial to food fresh keeping and food security.
Therefore, the process of watermelon mashing need to be carried out in the environment of starvation, can will be fresh in actual production process
Watermelon is placed under low-oxygen environment and is beaten.Low-oxygen environment described in this area, refer to the Ring that oxygen volumetric concentration is less than 1%
Border.Above-mentioned low-oxygen environment can be realized by vacuumizing, and can also realize that conventional method is in nitrogen by being filled with inert gas
Watermelon mashing is carried out under gas shielded.
Specifically, can be placed in fresh watermelon, nitrogen protection is lower to be beaten, and environmental pressure is 0.02MPa or so, environment temperature
For 4~15 DEG C.
When carrying out freeze forming to Citrullus vulgaris pulp C, Citrullus vulgaris pulp C can be placed in mould, it is 2~10mm to be frozen into thickness
Sheet molded samples, freezing conditions be -10~-20 DEG C, 5~10 hours.
Cooling time extends with the increase of sheet molded samples thickness, shortens with the rise of cryogenic temperature.When
Thickness of sample is 5mm, and when cryogenic temperature is -20 DEG C, cooling time is 8 hours.
The sample of freeze forming just dry, freeze-drying or microwave drying can be used, just dried object is made.
First dried object is subjected to redrying, microwave drying, far-infrared ray drying, vacuum drying or heat pump drying can be used.
There is substantial amounts of thermal sensitivity volatile materials (such as cis- 3- nonenols, cis- 3- hexenols) in watermelon, these
The presence of material is the main reason for pure and fresh flavor is presented in watermelon.Above-mentioned thermal sensitivity volatile materials can produce in high temperature environments
Dense cooked smell, that is, cure smelly, the destruction original pure and fresh flavor of watermelon.Therefore, in the present invention, watermelon molded samples are entered
The processing of row drying and dehydrating, including first drying and redrying, its drying temperature must not be higher than 90 DEG C, to remain original in watermelon
Pure and fresh flavor.
In one specific embodiment, watermelon molded samples are dried, can be first by molded samples through vacuum refrigeration
Dehydration to moisture is 15~25wt%, then is placed in 60~85 DEG C of heat treatments and watermelon slices production of the water content less than 7wt% is made
Product.During above-mentioned vacuum freeze-dehydrating, dehydration temperaturre is -10~-40 DEG C, and the time of dehydration can be according in molded samples
Moisture and dehydration temperaturre accordingly adjust.
It is above-mentioned Citrullus vulgaris pulp A is well mixed with pre-gelatinized starch after, it is necessary to heated and isothermal holding, be more suitable for few
The processing of Citrullus vulgaris pulp is measured, therefore in actual production process, can first take part Citrullus vulgaris pulp A and pre-gelatinized starch Hybrid Heating,
Citrullus vulgaris pulp B is obtained, then Citrullus vulgaris pulp B is well mixed with remaining Citrullus vulgaris pulp A, obtains Citrullus vulgaris pulp C.
Specifically, when Citrullus vulgaris pulp A is mixed with pre-gelatinized starch, part Citrullus vulgaris pulp A is first taken to enter with pre-gelatinized starch
Row mixing, and maintained 1~5 minute at 50~70 DEG C of temperature, after being reduced to room temperature, obtain Citrullus vulgaris pulp B；By surplus Citrullus vulgaris pulp A
With above-mentioned Citrullus vulgaris pulp B according to 1：1~5 volume ratio mixing, adds thickener, and the pH value for adjusting slurry is 3~7, Brix 8
~18, Citrullus vulgaris pulp C is obtained, and make ratio of the pre-gelatinized starch in resulting Citrullus vulgaris pulp C be 20~100L：1kg, thickener exist
Ratio in resulting Citrullus vulgaris pulp C is 50~2500L：1kg.
It pre-gelatinized starch of the present invention, can be farina, starch from sweet potato or cornstarch etc., and control
In the addition of pre-gelatinized starch, such as every 20~100L Citrullus vulgaris pulps C, the above-mentioned pre-gelatinized starches of 1kg are added.
Pre-gelatinized starch dispersive property in water is good, has the function that thickening, and freeze-stable is good, therefore, the present invention
In, the pre-gelatinized starch of proper proportion is added in Citrullus vulgaris pulp, the mouldability of Citrullus vulgaris pulp can be improved, suppress the sugar in Citrullus vulgaris pulp
Crystallization, can also stablize the internal structure of Citrullus vulgaris pulp, avoid Citrullus vulgaris pulp from being split during follow-up freeze forming.
Thickener of the present invention, can be carragheen, xanthans, sodium alginate, SKGM, agar, gelatin
One or more of with trehalose, or the compound of sodium alginate and starch.If from answering for sodium alginate and starch
With thing as thickener, the mass ratio of sodium alginate and starch can be 1：0.5~4.
By adding above-mentioned thickener, the solid content in Citrullus vulgaris pulp can be improved, is more beneficial for Citrullus vulgaris pulp shaping.
To reach optimal thickening effect, the addition of thickener should be controlled, for example can be added in 50~2500L Citrullus vulgaris pulps C
1kg thickeners.The specific addition of thickener, is referred to《Food additives handbook (the 4th edition)》.
Can be by adjusting Citrullus vulgaris pulp C pH value and Brix, the watermelon flake products for making to finally give have good mouthfeel.
In a specific embodiment of the invention, using lemon acid for adjusting pH value, Brix values are adjusted using white granulated sugar.When pH value is 4.5, Brix
For 12 ° when, mouthfeel is optimal.
Further to improve mouthfeel, appropriate food flavor can be added in Citrullus vulgaris pulp A, as Mint Essence, watermelon are fragrant
Essence etc..The addition standard of food flavor refers to《National food safety standard food additives use standard》(GB 2760-
2014).For example Mint Essence can be added in Citrullus vulgaris pulp A, and make in the Citrullus vulgaris pulp C that every 1L is obtained, the minty note of addition
Essence is 0.1mL or so.
The preparation method of above-mentioned watermelon flake products, in addition to the watermelon flake products after redrying are packed, it can adopt
Inflated with nitrogen is carried out with composite or aluminum foil material to pack, also vacuum-pumping is packed.
It is appreciated that the packaging material of watermelon slices product is, it is necessary to the safe and healthy packaging of selector combined foodstuff in the present invention
Material, for example, the various complex pockets of resistance to boiling, Biaxially oriented polypropylene (BOPP)/low density polyethylene (LDPE) (LDPE) compound membrane bag, double
To tensile nylon (BOPA)/low density polyethylene (LDPE) (LDPE) complex pocket, ethylene/vinyl alcohol copolymer (EVOH), polyvinyl alcohol
(PVOH) packaging bag or wherein commonly used in the various packagings for foodstuff such as both polymeric materials or complex pocket or by more
Layer plastics and aluminum foil composite packaging bag.
The preparation method of above-mentioned watermelon slices, it is additionally included in the watermelon flake products outer layer covers chocolate or crisp after redrying
Skin etc., is then packed, to obtain the watermelon flake products of various flavors.
The present invention also provides a kind of watermelon flake products, and the watermelon flake products are prepared using above-mentioned preparation method.Should
Watermelon flake products, the original nutritional ingredient of watermelon and distinctive pure and fresh flavor are not only remained, and mouthfeel is fresh and crisp, and use is compound
Bag vacuumizes packaging or inflated with nitrogen packaging, after being deposited 1 year under the conditions of 25 DEG C of room temperature, can still keep watermelon original pure and fresh
Flavor and crispy texture.
In a word, the present invention is on the basis of the biological characteristics of watermelon has been taken into full account, there is provided a kind of system of watermelon slices
Preparation Method.Fresh watermelon is processed using the preparation method, watermelon raw material can be utilized to greatest extent, and retain watermelon
Original nutritional ingredient, and obtained watermelon flake products have the original pure and fresh flavor and crispy texture of watermelon, deposit at room temperature
Put, shelf life made consumer's whole year to experience the product similar to watermelon up to 1 year.
Brief description of the drawings
Fig. 1 is the comparison figure of fresh squeezing watermelon juice and sample A, B, C, D flavor；
The brittleness that Fig. 2 is sample A, B, C and D compares figure；
Fig. 3 is the comparison figure of lycopene retention rate in sample A, B, C and D.
Embodiment
Embodiment 1
A kind of preparation method of watermelon slices, comprises the following steps：
Fresh watermelon (kind is special small phoenix) is taken, using flowing clear water cleaning watermelon surface, draining is stood, watermelon is transported
To the dust proof workshop that air purity is 100,000 grades, removed the peel using skiving machine, until yellow pulp occurs, then vacuumize and beat
Slurry, mashing temperature is 25 DEG C of room temperature, obtains 5L Citrullus vulgaris pulps A；
Above-mentioned whole Citrullus vulgaris pulp A are taken, add farina 0.20kg, stirs and is heated to 60 DEG C or so, maintenance 3
Minute or so, 25 DEG C are cooled to, adds carragheen 0.1kg, lemon acid for adjusting pH value is added to 4.5 or so, adds white granulated sugar and adjust
It is 12 ° or so to save Brix, obtains Citrullus vulgaris pulp C；
Citrullus vulgaris pulp C is poured into circular die, mould diameter 30mm, high 3mm, is placed in -10 DEG C or so of refrigerator-freezer and freezes 8
Hour, obtain molded samples；
Molded samples are placed in vacuum freeze drier (Christ Alpha1-4 freeze dryers, Germany) be dried it is de-
Water, temperature are -20 DEG C or so, and cooling time is 12~36 hours, obtain moisture about 25wt% in just dried object；
First dried object is placed in far infrared drying oven and carries out redrying, temperature be 61 DEG C or so, drying time be 1~
3 hours, obtain watermelon slices product moisture content about 7%.
The watermelon flake products being prepared using the method for the present embodiment, profile are disc, and color is in light yellow, is had
The delicate fragrance of watermelon flesh, sour-sweet moderate, palatable crisp.
Embodiment 2
A kind of preparation method of watermelon slices, comprises the following steps：
By fresh watermelon (kind is black beauty) after Cool Room 4 DEG C is stored 24 hours, 100ppm hypochlorite solution is used
Epidermis is cleaned, flowing clear water cleaning watermelon surface is reused, stands draining, it is 100,000 grades that watermelon is transported into air purity
Dust proof workshop, removed the peel using skiving machine, until after red pulp occurs, in pressure about 0.02MPa, environmental gas is nitrogen, temperature
Spend in the environment for 10 DEG C or so and be beaten, obtain 20L Citrullus vulgaris pulps A；
5L Citrullus vulgaris pulp A are taken, add farina 0.25kg, stirs and is heated to 60 DEG C or so, 3 minutes left sides of maintenance
The right side, 25 DEG C are cooled to, obtain Citrullus vulgaris pulp B；
Remaining 15L Citrullus vulgaris pulps A is mixed with above-mentioned Citrullus vulgaris pulp B, adds agar 0.025kg, adds lemon acid for adjusting pH
Value adds white granulated sugar 12 ° of Brix of regulation, obtains Citrullus vulgaris pulp C to 4.5；
Citrullus vulgaris pulp C is poured into rectangular die, the long 45mm of mould, wide 30mm, high 5mm, be placed in -20 DEG C or so of refrigerator-freezer
Middle freezing 5 hours, obtains molded samples；
Molded samples are placed in vacuum freeze drier (Christ Alpha1-4 freeze dryers, Germany) be dried it is de-
Water, cryogenic temperature are -20 DEG C or so, and cooling time is 12~36 hours, obtain moisture about 20wt% in just dried object；
First dried object is being placed in oven for baking, baking temperature is 60 DEG C or so, is toasted 1~3 hour, to moisture
For 6%.
The watermelon flake products being prepared using the method for the present embodiment, profile are cuboid, and color is in light red, is had
The delicate fragrance of watermelon flesh, sour-sweet moderate, palatable crisp.
Embodiment 3
A kind of preparation method of watermelon slices, comprises the following steps：
Fresh watermelon (kind is glad No. two of capital) is taken, using flowing clear water cleaning watermelon surface, draining is stood, watermelon is turned
The dust proof workshop that air purity is 100,000 grades is transported to, is removed the peel using skiving machine, is occurred to red pulp, in pressure about
0.02MPa, environmental gas are nitrogen, and temperature is to be beaten in 10 DEG C or so of environment, obtains 20L Citrullus vulgaris pulps A；
5L Citrullus vulgaris pulp A are taken, add farina 0.20kg, stirs and is heated to 60 DEG C or so, 3 minutes left sides of maintenance
The right side, 25 DEG C are cooled to, obtain Citrullus vulgaris pulp B；
Remaining 15L Citrullus vulgaris pulps A is mixed with above-mentioned Citrullus vulgaris pulp B, adds sodium alginate 0.02kg and 2mL Mint Essence,
Lemon acid for adjusting pH value is added to 4.0, white granulated sugar 11 ° of Brix of regulation is added, obtains Citrullus vulgaris pulp C；
Citrullus vulgaris pulp C is poured into rectangular die, the long 45mm of mould, wide 30mm, high 2mm, be placed in -20 DEG C or so of refrigerator-freezer
Middle freezing 5 hours, obtains molded samples；
Molded samples are placed in vacuum freeze drier (Christ Alpha1-4 freeze dryers, Germany) be dried it is de-
Water, cryogenic temperature are -20 DEG C or so, and cooling time is 12~36 hours, obtain moisture about 10wt% in just dried object；
First dried object is being placed in oven for baking, baking temperature is 60 DEG C or so, is toasted 1~3 hour, to moisture
About 3%.
The watermelon flake products being prepared using the method for the present embodiment, profile are cuboid, and color is in light red, is had
The delicate fragrance of watermelon flesh, sour-sweet moderate, palatable crisp.
Embodiment 4
A kind of preparation method of watermelon slices, it is identical with the step in embodiment 1, in addition to：Select the neat watermelon of profile
Flake products, packed.
In packaging process, first extraction packaging bag inner air pressure to 45KPa or so, is then charged with food-grade nitrogen, inflates
Rapid sealing is finished, packaging material selects polyethylene/aluminum foil composite packaging bag, and bag trial test, watermelon are opened after being stored 1 year at 25 DEG C
The delicate fragrance of the still old watermelon flesh of flake products, sour-sweet moderate, palatable crisp.
Embodiment 5
A kind of preparation method of watermelon slices, it is identical with the step in embodiment 3, in addition to：Select the neat watermelon of profile
Flake products, packed.
Watermelon slices product packaging is carried out from independent aluminium foil inner wrapping.In packaging process, air pressure in packaging bag is first extracted
Power is then charged with food-grade nitrogen, inflation finishes rapid sealing to 45KPa or so.Bag trial test is opened after being stored 1 year at 25 DEG C,
Watermelon flake products still have the delicate fragrance of watermelon flesh, sour-sweet moderate, palatable crisp.
Reference examples 1
Watermelon slices are prepared using the method for embodiment 2, unlike：
(1) to be removed the peel using skiving machine, be 0.02Mpa in pressure until after red pulp occurs, environmental gas is air,
Temperature is to be beaten in 10 DEG C of environment.
(2) molded samples are placed in vacuum freeze drier (Christ Alpha1-4 freeze dryers, Germany), disposably
Dehydrate to obtain moisture about 6wt% watermelon flake products, cryogenic temperature is -20 DEG C, and cooling time is 96~144 small
When.
Remaining step is identical with the step in embodiment 2.
Reference examples 2
Watermelon slices are prepared using the method for embodiment 2, unlike：
Removed the peel using skiving machine, be 0.02Mpa in pressure until after red pulp occurs, environmental gas is air, temperature
To be beaten in 10 DEG C of environment.
Remaining step is identical with the step in embodiment 2.
Reference examples 3
Watermelon slices are prepared using the method for embodiment 2, unlike：
Molded samples are placed in vacuum freeze drier (Christ Alpha1-4 freeze dryers, Germany) and dehydrated, one
Secondary property dehydrates to obtain moisture about 6wt% watermelon flake products, and cryogenic temperature is -20 DEG C, and cooling time is 96~144
Hour.
Remaining step is identical with the step in embodiment 2.
The watermelon flake products point that will be obtained using above-described embodiment 2, reference examples 1, reference examples 2, the preparation method of reference examples 3
Sample A, sample B, sample C, sample D are not designated as.
Above-mentioned sample is characterized using electronic nose (PEN2, Airsense Analytics GmbH, Schwerin, Germany)
Flavor.
For more above-mentioned sample A, B, C, D characteristic flavor on basis, using fresh squeezing watermelon juice as control sample, Fig. 1 is as a result seen.
The variance of principal component 1 and principal component 2 amounts to 99.5%, thus principal component 1 and principal component 2 can representative sample comprehensively wind
Taste, the variance of wherein principal component 1 reach 94.7%, sample flavor are contributed very big.
According to Fig. 1, throwing of the projection of sample A and sample D in principal component 1 and principal component 2 substantially with fresh squeezing watermelon juice
Shadow overlap, and sample B and sample C projector distance it is fresh squeeze watermelon juice projection farther out, illustrate sample A and sample D flavor and
The flavor of fresh squeezing watermelon juice is closest, and sample B and sample C flavor differ larger with fresh squeezing watermelon juice.Therefore it may be speculated that
In watermelon flake products preparation process, fresh watermelon is placed under low-oxygen environment and is beaten, can effectively maintain the characteristic flavor on basis of watermelon.
Using texture analyser (TA.XT2i plus texture analyzer, Stable Micro SystemsTM,
Godalming, Surrey, UK) measurement sample A, B, C and D fragility, measurement result is as described in Figure 2.
It is 20~25g according to Fig. 2, sample A and sample C brittleness, reaches the general brittleness for baking and banking up with earth class biscuit, meet
The food custom of most of consumer, its numerical value (have target on different lowercases in statistics without difference in figure
Data have difference, p ＜ 0.05).Sample B and sample D brittleness are significantly lower than sample A and sample C brittleness.Therefore
It may be speculated that west can be effectively improved by using first drying and the drying and dehydrating processing mode twice of redrying in the present invention
The brittleness of green tea produced in Anhui Province product.
Using HPLC (Agilent 1200series, Agilent Technologies, Palo Alto,
California the lycopene content in method determination sample A, B, C, D), the retention rate of lycopene in sample is calculated,
Comparing result is as shown in Figure 3.
The retention rate computational methods of lycopene are in sample：Tomato red gross mass in 1000g Citrullus vulgaris pulps is designated as A, will
Lycopene gross mass in the watermelon products that above-mentioned whole Citrullus vulgaris pulps produce to obtain is designated as B, then in sample lycopene guarantor
It is A/B*100% to stay rate.
(have according to the retention rate highest of lycopene in Fig. 3, sample A and sample D, and without difference in Fig. 3
Target data have difference, p ＜ 0.05 on different lowercases), lycopene content is notable in sample C and sample D
Less than lycopene content in product A and sample D.It can therefore be concluded that in watermelon flake products preparation process, by fresh watermelon
It is placed under low-oxygen environment and is beaten, can effectively maintains nutritional ingredient lycopene in watermelon.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of preparation method of watermelon slices, it is characterised in that methods described comprises the steps：
Fresh watermelon is placed under low-oxygen environment and is beaten, obtains Citrullus vulgaris pulp A；
The Citrullus vulgaris pulp A is mixed with pre-gelatinized starch and maintained at 50~70 DEG C 1~5 minute, is cooled to less than room temperature, adds
Thickener, the pH value for adjusting slurry are that 3~7, Brix is 8~18, obtain Citrullus vulgaris pulp C, and make the pre-gelatinized starch in gained
It is 20~100L to the ratio in Citrullus vulgaris pulp C：1kg, ratio of the thickener in resulting Citrullus vulgaris pulp C are 50~2500L：
1kg；
By the Citrullus vulgaris pulp C in less than -10 DEG C freeze formings be molded samples；
In dewater treatment to moisture is dried less than 90 DEG C it is 10~30wt% by the molded samples, just drying is made
Thing；
Just dried object redrying under less than 90 DEG C environment is dehydrated to water content and is less than 7wt%, obtains watermelon slices production
Product.
2. preparation method according to claim 1, it is characterised in that by fresh watermelon in nitrogen protection under or vacuum shape
Mashing obtains the Citrullus vulgaris pulp A under state.
3. preparation method according to claim 1 or 2, it is characterised in that fresh watermelon is placed in vacuum or nitrogen is protected
In the environment of be beaten, and environmental pressure is 0.02MPa, and environment temperature is 4~15 DEG C.
4. the preparation method according to claim 1 or 3, it is characterised in that the molded samples are freeze-dried or
Microwave drying, the just dried object is made.
5. preparation method according to claim 1, it is characterised in that do the just dried object redrying using microwave
Dry, far-infrared ray drying, vacuum drying or heat pump drying.
6. preparation method according to claim 1, it is characterised in that by the molded samples through vacuum freeze-dehydrating to water
It is 15~25wt% to divide content, then is placed in 60~85 DEG C of heat treatments and the watermelon flake products that water content is less than 7wt% are made.
7. preparation method according to claim 1, it is characterised in that take the part Citrullus vulgaris pulp A to be mixed with pre-gelatinized starch
Merge and maintain at 50~70 DEG C 1~5 minute, be cooled to less than room temperature, obtain Citrullus vulgaris pulp B；
By surplus Citrullus vulgaris pulp A and resulting Citrullus vulgaris pulp B according to 1：1~5 volume ratio mixing, adds thickener and adjusts slurry
PH value be that 3~7, Brix is 8~18, obtain Citrullus vulgaris pulp C.
8. the preparation method according to claim 1 or 7, it is characterised in that the thickener include carragheen, xanthans,
One or more of sodium alginate, SKGM, agar, gelatin and trehalose；The either compound of sodium alginate and starch,
And the mass ratio of the sodium alginate and starch is 1：0.5~4.
9. preparation method according to claim 1, it is characterised in that also include adopting the watermelon flake products after redrying
Inflated with nitrogen is carried out with composite or aluminum foil material to pack.
10. the watermelon flake products that any preparation methods of claim 1-9 are prepared.
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Cited By (2)
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| CN108338295A (en) * | 2018-02-28 | 2018-07-31 | 北京市农林科学院 | A kind of muskmelon juice and preparation method thereof |
| CN109043320A (en) * | 2018-08-10 | 2018-12-21 | 董泽松 | A kind of preparation method of the paddy vegetable composite reactive powder with toxin expelling antihypertensive effect |
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| CN109043320A (en) * | 2018-08-10 | 2018-12-21 | 董泽松 | A kind of preparation method of the paddy vegetable composite reactive powder with toxin expelling antihypertensive effect |
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| CN107616445B (en) | 2020-12-22 |
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