CN107616445B - Preparation method of watermelon slices - Google Patents
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- CN107616445B CN107616445B CN201610556276.7A CN201610556276A CN107616445B CN 107616445 B CN107616445 B CN 107616445B CN 201610556276 A CN201610556276 A CN 201610556276A CN 107616445 B CN107616445 B CN 107616445B
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Abstract
The invention provides a preparation method of watermelon slices, which comprises the following steps: pulping fresh watermelon in a low-oxygen environment to obtain watermelon pulp A; mixing the watermelon pulp A and the pregelatinized starch, maintaining the temperature of 50-70 ℃ for 1-5 minutes, cooling to be lower than room temperature, adding a thickening agent, adjusting the pH value of the pulp to be 3-7, and adjusting the Brix to be 8-18 to obtain watermelon pulp C, wherein the ratio of the pregelatinized starch to the watermelon pulp C is 20-100L: 1 kg; the proportion of the thickening agent to the watermelon pulp C is 50-2500L: 1 kg; freezing and molding the watermelon pulp C at the temperature below-10 ℃; dehydrating the molded sample at a temperature lower than 90 ℃ until the water content is 10-30 wt%, and then dehydrating for the second time at a temperature lower than 90 ℃ until the water content is lower than 7 wt%. The watermelon slice product obtained by the preparation method can reserve the nutrient components of the watermelon to the maximum extent, keep the flavor and the crisp taste of the watermelon and enable consumers to feel the watermelon-like product all the year round.
Description
Technical Field
The invention relates to a preparation method of watermelon slices, in particular to a preparation method of a watermelon slice product which can keep the original nutritional ingredients and fresh flavor of watermelons and has a crisp taste, and belongs to the field of food processing.
Background
Watermelon, belonging to the genus watermelon of the family cucurbitaceae, has a plurality of tastes and is sweet and rich in nutrient components, and is one of the most popular summer-heat-relieving melons. Studies have shown that the lycopene concentration in fresh watermelon fruit is 4868. mu.g/100 g, which is 160% of the lycopene concentration in tomato (3025. mu.g/100 g). The watermelon is also rich in vitamin C and vitamin A, and each 100g of watermelon can provide 8.1mg of vitamin C and 569IU of vitamin A, which respectively correspond to 13.5 percent and 11.38 percent of daily required amount of a human body. In addition, watermelon is also a good source of B vitamins, particularly B1 and B6, as well as mineral potassium and magnesium and the like. However, the production season of the watermelon is strong, the watermelon is mainly concentrated on coming into the market in summer, the supply amount in spring, autumn and winter is small, the supply in the peak season is excessive, and the price is increased in the off season. On the other hand, watermelons are not storable, the storage time is generally only 15-20 days, and the storage causes water loss due to wilting of watermelons, thereby reducing the quality.
At present, watermelon is processed into watermelon beverages, watermelon jam, watermelon wine and other products, and can also be used as production raw materials of pectin polysaccharide, watermelon pigment and the like. However, the above products mainly face problems in that: (1) the proportion of the watermelon in the product is low, and the loss of nutrient components is serious; (2) the loss of watermelon flavor is serious; (3) the original crisp taste of the watermelon is lost.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of watermelon slices, which takes watermelon as a main raw material, the product keeps the nutrient components, the original flavor and the crisp taste of the watermelon, and the shelf life can reach more than 1 year. The method comprises the following steps:
pulping fresh watermelon in a low-oxygen environment to obtain watermelon pulp A;
mixing the watermelon pulp A with the pregelatinized starch, maintaining the temperature of 50-70 ℃ for 1-5 minutes, cooling to 25 ℃ below room temperature, adding a thickening agent, adjusting the pH value of the pulp to 3-7, and adjusting the Brix to 8-18 to obtain watermelon pulp C, wherein the ratio of the pregelatinized starch in the obtained watermelon pulp C is 20-100L: 1kg, wherein the proportion of the thickening agent in the obtained watermelon pulp C is 50-2500L: 1 kg;
freezing and molding the watermelon pulp C at the temperature of below-10 ℃ to form a molded sample;
drying and dehydrating the molded sample at the temperature of lower than 90 ℃ until the water content is 10-30 wt%, and preparing a primary dried substance;
and (3) secondarily drying and dehydrating the primary dried substance at the temperature of lower than 90 ℃ until the water content is lower than 7 wt%, thus obtaining the watermelon slice product.
The preparation method of the invention is implemented, except that the requirements of sanitation and safety in food processing production are met, all operations are to avoid the pollution of microorganisms as much as possible, the operation is carried out in a clean workshop environment with the air cleanliness of 10 ten thousand grade, fresh watermelons are cleaned by fully flowing water, or flowing water is used for cleaning the epidermis after the watermelons are sterilized by hypochlorous acid solution, and operators, used cutters, instruments, equipment and packaging bags are sterilized.
Watermelons are rich in enzymes such as peroxidase, lipoxygenase, pectinphospholipase, pectin methyl lipase, pectinesterase, etc., which affect the qualities of watermelon juice such as color, viscosity, etc. During the breaking process (such as beating), the cell tissue is damaged, and if a large amount of oxygen is mixed in, the enzyme in the watermelon is reacted, so that the bad flavor and color are changed.
In addition, in the pulping process of the watermelon, the existence of oxygen is beneficial to the survival and reproduction of bacteria or other microorganisms, and is not beneficial to food preservation and food safety.
Therefore, the pulping process of the watermelon is required to be carried out under the environment of isolating oxygen, and in the actual production process, the fresh watermelon can be placed under the low-oxygen environment for pulping. The low oxygen environment in the art refers to a gas environment with an oxygen concentration of less than 1% by volume. The low oxygen environment can be realized by vacuumizing or filling inert gas, and the common method is to pulp the watermelon under the protection of nitrogen.
Specifically, fresh watermelons can be placed under the protection of nitrogen for pulping, the environmental pressure is about 0.02MPa, and the environmental temperature is 4-15 ℃.
When the watermelon pulp C is frozen and molded, the watermelon pulp C can be placed in a mold and frozen into a sheet-shaped molding sample with the thickness of 2-10 mm, and the freezing condition is-10 to-20 ℃ for 5-10 hours.
The freezing time was longer as the thickness of the sheet-like shaped sample increased and was shorter as the freezing temperature increased. The freezing time was 8 hours when the sample thickness was 5mm and the freezing temperature was-20 ℃.
The freeze-molded sample is subjected to primary drying, and the primary drying can be performed by freeze drying or microwave drying to prepare a primary dried substance.
And (3) carrying out secondary drying on the primary dried substance, wherein microwave drying, far infrared drying, vacuum drying or heat pump drying can be adopted.
A large amount of heat-sensitive volatile substances (such as cis-3-nonenol, cis-3-hexenol and the like) exist in the watermelon, and the existence of the substances is a main reason for the fresh flavor of the watermelon. The heat-sensitive volatile substances can generate a strong cooked smell, namely, a cooked odor under a high-temperature environment, and the original fresh flavor of the watermelon is destroyed. Therefore, in the invention, the watermelon molding sample is subjected to drying and dehydrating treatment, including primary drying and secondary drying, wherein the drying temperature is not higher than 90 ℃ so as to maintain the original fresh flavor of the watermelon.
In a specific embodiment, the molded watermelon sample is dried, and the molded sample is subjected to vacuum freeze dehydration until the water content is 15-25 wt%, and then is subjected to heat treatment at 60-85 ℃ to prepare a watermelon slice product with the water content of less than 7 wt%. In the vacuum freeze dehydration process, the dehydration temperature is-10 to-40 ℃, and the dehydration time can be correspondingly adjusted according to the moisture content in the molded sample and the dehydration temperature.
After the watermelon pulp A and the pregelatinized starch are uniformly mixed, heating and heat preservation treatment are needed, and the method is more suitable for processing a small amount of watermelon pulp.
Specifically, when the watermelon pulp A is mixed with the pregelatinized starch, part of the watermelon pulp A is mixed with the pregelatinized starch, the temperature is kept at 50-70 ℃ for 1-5 minutes, and the temperature is reduced to room temperature to obtain watermelon pulp B; mixing the rest of watermelon pulp A and the rest of watermelon pulp B according to the weight ratio of 1: 1-5, adding a thickening agent, adjusting the pH value of the slurry to 3-7 and the Brix to 8-18 to obtain watermelon slurry C, wherein the proportion of the pregelatinized starch in the watermelon slurry C is 20-100L: 1kg, the proportion of the thickening agent in the obtained watermelon pulp C is 50-2500L: 1 kg.
The pregelatinized starch adopted by the invention can be potato starch, sweet potato starch or corn starch and the like, and the addition amount of the pregelatinized starch is controlled, for example, 1kg of the pregelatinized starch is added into every 20-100L of the watermelon pulp C.
The pregelatinized starch has good dispersibility in water, has a thickening effect and good freezing stability, so that the addition of the pregelatinized starch in a proper proportion into the watermelon pulp can improve the formability of the watermelon pulp, inhibit the crystallization of sugar in the watermelon pulp, stabilize the internal structure of the watermelon pulp and avoid the cracking of the watermelon pulp in the subsequent freezing and forming process.
The thickener adopted by the invention can be more than one of carrageenan, xanthan gum, sodium alginate, konjac glucomannan, agar, gelatin and trehalose, or a compound of sodium alginate and starch. If a compound of sodium alginate and starch is selected as the thickening agent, the mass ratio of the sodium alginate to the starch can be 1: 0.5 to 4.
By adding the thickening agent, the solid content in the watermelon pulp can be improved, and the shaping of the watermelon pulp is facilitated. In order to achieve the optimal thickening effect, the addition amount of the thickening agent is controlled, and for example, 1kg of the thickening agent can be added into 50-2500L of watermelon pulp C. For specific addition amount of thickener, refer to handbook of food additives (4 th edition).
The pH value and Brix of the watermelon pulp C can be adjusted, so that the finally obtained watermelon slice product has good mouthfeel. In one embodiment of the invention, citric acid is used to adjust the pH and white granulated sugar is used to adjust the Brix value. The mouthfeel was best when the pH was 4.5 and Brix was 12 °.
In order to further improve the taste, a proper amount of food essence, such as mint essence, watermelon essence and the like, can be added into the watermelon pulp A. The adding standard of the food essence can refer to the national food additive use standard of food safety (GB 2760-. For example, the mint essence can be added into the watermelon pulp A, and the mint essence can be added into the watermelon pulp C of about 0.1mL per 1L.
The preparation method of the watermelon slice product also comprises the step of packaging the watermelon slice product after secondary drying, wherein the watermelon slice product can be packaged by adopting a composite material or an aluminum foil material through filling nitrogen, and can also be packaged in a vacuum manner.
It can be understood that the packaging material for the watermelon slice product of the present invention needs to be selected from the packaging materials meeting the food hygiene safety requirements, such as various retort-resistant composite bags, biaxially-oriented polypropylene (BOPP)/low-density polyethylene (LDPE) composite film bags, biaxially-oriented nylon (BOPA)/low-density polyethylene (LDPE) composite bags, commonly used packaging bags or composite bags for food packaging, such as ethylene/vinyl alcohol copolymer (EVOH), polyvinyl alcohol (PVOH), or polymer materials of both, and can also be a multi-layer plastic and aluminum foil composite packaging bag.
The preparation method of the watermelon slices further comprises the steps of wrapping chocolate or crispy rind and the like on the outer layer of the watermelon slice product after secondary drying, and then packaging to obtain the watermelon slice products with various flavors.
The invention also provides a watermelon slice product which is prepared by adopting the preparation method. The watermelon slice product not only retains the original nutrient components and unique fresh flavor of watermelon, but also has fresh and crisp taste, and can still retain the original fresh flavor and crisp taste of watermelon after being stored for 1 year at room temperature of 25 ℃ by adopting composite bag vacuum packaging or nitrogen gas packaging.
In a word, the invention provides a preparation method of watermelon slices on the basis of fully considering the biological characteristics of watermelons. The fresh watermelon is processed by the preparation method, the watermelon raw material can be utilized to the maximum extent, the original nutritional ingredients of the watermelon are reserved, the prepared watermelon slice product has the original fresh flavor and the crisp taste of the watermelon, the shelf life of the product can reach 1 year when the watermelon slice product is stored at room temperature, and consumers can feel the product similar to the watermelon all the year round.
Drawings
FIG. 1 is a graph comparing the flavor of freshly extracted watermelon juice with that of sample A, B, C, D;
FIG. 2 is a graph comparing brittleness of samples A, B, C and D;
fig. 3 is a graph comparing the lycopene retention in samples A, B, C and D.
Detailed Description
Example 1
A preparation method of watermelon slices comprises the following steps:
taking fresh watermelon (variety is extra small phoenix), cleaning the surface of the watermelon by using flowing clear water, standing and draining, transferring the watermelon to a clean workshop with the air cleanliness of 10 ten thousand grades, peeling by using a peeling machine until yellow pulp appears, vacuumizing and pulping, wherein the pulping temperature is 25 ℃ at room temperature to obtain 5L of watermelon pulp A;
adding 0.20kg of potato starch into the whole watermelon pulp A, uniformly stirring, heating to about 60 ℃, maintaining for about 3 minutes, cooling to 25 ℃, adding 0.1kg of carrageenan, adding citric acid to adjust the pH value to about 4.5, adding white granulated sugar to adjust the Brix to about 12 ℃, and obtaining watermelon pulp C;
pouring the watermelon pulp C into a round mould, wherein the diameter of the mould is 30mm, the height of the mould is 3mm, and freezing the mould in a freezer at the temperature of about-10 ℃ for 8 hours to obtain a molded sample;
placing the formed sample in a vacuum freeze dryer (Christ Alpha1-4 freeze dryer, Germany) for drying and dehydration at the temperature of about-20 ℃ for 12-36 hours to obtain a primary dried product with the moisture content of about 25 wt%;
and (3) placing the primarily dried substance in a far infrared drying oven for secondary drying at the temperature of about 61 ℃ for 1-3 hours to obtain the watermelon slice product with the water content of about 7%.
The watermelon slice product prepared by the method has the advantages of round slice shape, light yellow color, faint scent of watermelon pulp, moderate sour and sweet taste, and crisp and delicious taste.
Example 2
A preparation method of watermelon slices comprises the following steps:
storing fresh watermelon (variety is black beauty) in a refrigerator at 4 ℃ for 24 hours, cleaning the skin by using a hypochlorous acid solution of 100ppm, cleaning the surface of the watermelon by using flowing clear water, standing, draining, transferring the watermelon to a clean workshop with the air cleanliness of 10 ten thousand grade, peeling by using a peeling machine until red pulp appears, and pulping in the environment with the pressure of about 0.02MPa, the ambient gas of nitrogen and the temperature of about 10 ℃ to obtain 20L of watermelon pulp A;
taking 5L of watermelon pulp A, adding 0.25kg of potato starch, stirring uniformly, heating to about 60 ℃, maintaining for about 3 minutes, and cooling to 25 ℃ to obtain watermelon pulp B;
mixing the rest 15L of watermelon pulp A with the above watermelon pulp B, adding agar 0.025kg, adding citric acid to adjust pH to 4.5, adding white sugar to adjust Brix 12 ° to obtain watermelon pulp C;
pouring the watermelon pulp C into a rectangular mould, wherein the length of the mould is 45mm, the width of the mould is 30mm, and the height of the mould is 5mm, and freezing the mould in a freezer at the temperature of about-20 ℃ for 5 hours to obtain a molded sample;
placing the formed sample into a vacuum freeze dryer (Christ Alpha1-4 freeze dryer, Germany) for drying and dewatering, wherein the freezing temperature is about-20 ℃, and the freezing time is 12-36 hours, so that the moisture content in the primary dried product is about 20 wt%;
and (3) baking the primary dried substance in an oven at the baking temperature of about 60 ℃ for 1-3 hours until the moisture content is 6%.
The watermelon slice product prepared by the method is cuboid in shape, light red in color, moderate in sour and sweet, crisp and delicious, and has the faint scent of watermelon pulp.
Example 3
A preparation method of watermelon slices comprises the following steps:
taking a fresh watermelon (variety Jingxin No. two), cleaning the surface of the watermelon by using flowing clear water, standing, draining, transferring the watermelon to a clean workshop with the air cleanliness of 10 ten thousand grades, peeling by using a peeling machine until red pulp appears, and pulping in an environment with the pressure of about 0.02MPa, the ambient gas of nitrogen and the temperature of about 10 ℃ to obtain 20L of watermelon pulp A;
taking 5L of watermelon pulp A, adding 0.20kg of potato starch, stirring uniformly, heating to about 60 ℃, maintaining for about 3 minutes, and cooling to 25 ℃ to obtain watermelon pulp B;
mixing the rest 15L of watermelon pulp A with the watermelon pulp B, adding sodium alginate 0.02kg and 2mL of peppermint essence, adding citric acid to adjust the pH value to 4.0, adding white granulated sugar to adjust Brix 11 degrees to obtain watermelon pulp C;
pouring the watermelon pulp C into a rectangular mould, wherein the length of the mould is 45mm, the width of the mould is 30mm, and the height of the mould is 2mm, and freezing the mould in a freezer at the temperature of about-20 ℃ for 5 hours to obtain a molded sample;
placing the formed sample into a vacuum freeze dryer (Christ Alpha1-4 freeze dryer, Germany) for drying and dewatering, wherein the freezing temperature is about-20 ℃, and the freezing time is 12-36 hours, so that the moisture content in the primary dried product is about 10 wt%;
and (3) baking the primary dried substance in an oven at the baking temperature of about 60 ℃ for 1-3 hours until the moisture content is about 3%.
The watermelon slice product prepared by the method is cuboid in shape, light red in color, moderate in sour and sweet, crisp and delicious, and has the faint scent of watermelon pulp.
Example 4
A preparation method of watermelon slices, which is the same as the steps in the embodiment 1, and further comprises the following steps: and selecting the watermelon slice products with regular shapes, and packaging.
In the packaging process, the air pressure in the packaging bag is firstly extracted to about 45KPa, then food-grade nitrogen is filled, the opening is rapidly sealed after the filling is finished, the packaging material is a polyethylene/aluminum foil composite packaging bag, the packaging bag is opened and tasted after being stored for 1 year at 25 ℃, and the watermelon slice product still has the faint scent of watermelon pulp, is moderate in sour and sweet and is crisp and delicious.
Example 5
A method for preparing watermelon slices, which comprises the same steps as the embodiment 3, and further comprises the following steps: and selecting the watermelon slice products with regular shapes, and packaging.
And selecting an independent aluminum foil packet to package the watermelon slices. In the packaging process, the air pressure in the packaging bag is firstly pumped to about 45KPa, then food-grade nitrogen is filled, and the packaging bag is rapidly sealed after the filling. After being stored for 1 year at 25 ℃, the watermelon slices still have the faint scent of watermelon pulp, are moderate in sour and sweet, and are crisp and delicious.
Comparative example 1
Watermelon slices were prepared by the method of example 2, except that:
(1) peeling with a peeler until red pulp appears, and pulping at 10 deg.C under 0.02Mpa in the presence of air.
(2) And (3) placing the formed sample in a vacuum freeze dryer (Christ Alpha1-4 freeze dryer, Germany), and carrying out one-time dehydration and drying to obtain a watermelon slice product with the water content of about 6 wt%, wherein the freezing temperature is-20 ℃, and the freezing time is 96-144 hours.
The remaining steps were the same as in example 2.
Comparative example 2
Watermelon slices were prepared by the method of example 2, except that:
peeling with a peeler until red pulp appears, and pulping at 10 deg.C under 0.02Mpa in the presence of air.
The remaining steps were the same as in example 2.
Comparative example 3
Watermelon slices were prepared by the method of example 2, except that:
and (3) placing the formed sample in a vacuum freeze dryer (Christ Alpha1-4 freeze dryer, Germany) for dehydration and drying, and performing one-time dehydration and drying to obtain a watermelon slice product with the water content of about 6 wt%, wherein the freezing temperature is-20 ℃, and the freezing time is 96-144 hours.
The remaining steps were the same as in example 2.
The watermelon slice products obtained by the preparation methods of example 2, comparative example 1, comparative example 2 and comparative example 3 are respectively designated as sample a, sample B, sample C and sample D.
The flavour of the above samples was characterised using an electronic nose (PEN2, Airsense Analytics GmbH, Schwerin, Germany).
To compare the characteristic flavor of sample A, B, C, D, fresh watermelon juice was used as a control and the results are shown in FIG. 1. The total variance of the principal component 1 and the principal component 2 reaches 99.5%, so that the principal component 1 and the principal component 2 can comprehensively represent the flavor of the sample, wherein the variance of the principal component 1 reaches 94.7%, and the contribution to the flavor of the sample is great.
According to fig. 1, the projections of samples a and D on principal component 1 and principal component 2 substantially coincide with the projection of the freshly extracted watermelon juice, while the projections of samples B and C are further away from the projection of the freshly extracted watermelon juice, indicating that the flavors of samples a and D are the closest to the flavor of the freshly extracted watermelon juice, while the flavors of samples B and C are much different from the flavor of the freshly extracted watermelon juice. Therefore, in the preparation process of the watermelon slice product, the fresh watermelon is placed in the low-oxygen environment for beating, so that the characteristic flavor of the watermelon can be effectively maintained.
The friability of samples A, B, C and D was measured using a texture analyzer (TA. XT2i plus texture analyzer, Stable Micro systems, Godalming, Surrey, UK) and the results are shown in FIG. 2.
According to the figure 2, the crispness of the sample A and the sample C is 20-25 g, the crispness of the general baked biscuit food is achieved, the eating habits of most consumers are met, the numerical values of the samples have no significant difference in statistics (the data with the superscripts of different lower case letters in the figure have significant difference, and p is less than 0.05). The brittleness of samples B and D was significantly lower than that of samples a and C. Therefore, the crispness of the watermelon slice product can be effectively improved by adopting a twice drying and dehydrating way of primary drying and secondary drying.
The lycopene content of sample A, B, C, D was determined by HPLC (Agilent 1200series, Agilent Technologies, Palo Alto, California) and the retention of lycopene in the sample was calculated and the comparison is shown in FIG. 3.
The method for calculating the retention rate of the lycopene in the sample comprises the following steps: and recording the total mass of the lycopene in 1000g of watermelon pulp as A, and recording the total mass of the lycopene in the watermelon products produced by all the watermelon pulp as B, wherein the retention rate of the lycopene in the sample is A/B x 100%.
According to fig. 3, the lycopene retention was the highest in samples a and D and did not differ significantly (the data in fig. 3 with different lower case superscripts have significant differences, p < 0.05), and the lycopene content in samples C and D was significantly lower than that in products a and D. Therefore, the fresh watermelon is placed in the low-oxygen environment for beating in the preparation process of the watermelon slice product, so that the nutrient component lycopene in the watermelon can be effectively maintained.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (2)
1. A preparation method of watermelon slices is characterized by comprising the following steps:
storing fresh watermelon in a refrigerator at 4 ℃ for 24 hours, cleaning the skin with 100ppm hypochlorous acid solution, cleaning the surface of the watermelon with flowing clear water, standing, draining, peeling until red pulp appears, and pulping in an environment with the pressure of 0.02MPa, the ambient gas of nitrogen and the temperature of 10 ℃ to obtain 20L watermelon pulp A;
taking 5L of watermelon pulp A, adding 0.25kg of potato starch, uniformly stirring, heating to 60 ℃, maintaining for 3 minutes, and cooling to 25 ℃ to obtain watermelon pulp B;
mixing the rest 15L of watermelon pulp A with the above watermelon pulp B, adding agar 0.025kg, adding citric acid to adjust pH to 4.5, adding white sugar to adjust Brix 12 ° to obtain watermelon pulp C;
pouring the watermelon pulp C into a rectangular mould, wherein the mould is 45mm long, 30mm wide and 5mm high, and freezing for 5 hours in a freezer at-20 ℃ to obtain a molded sample;
drying and dehydrating the formed sample in a vacuum freeze dryer at the freezing temperature of-20 ℃ for 12-36 hours to obtain a primary dried substance with the water content of 20 wt%;
and (3) baking the primary dried substance in an oven at the baking temperature of 60 ℃ for 1-3 hours until the water content is 6% to obtain the watermelon slices.
2. The watermelon slice product prepared by the preparation method of claim 1.
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| CN1711854A (en) * | 2005-07-01 | 2005-12-28 | 海通食品集团股份有限公司 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
| CN101692846A (en) * | 2009-10-15 | 2010-04-14 | 山西师范大学 | Method for making vacuum freeze drying watermelon slices |
| CN102228296A (en) * | 2011-07-05 | 2011-11-02 | 北京市农林科学院 | Method for preparing watermelon juice |
| CN102406204A (en) * | 2011-11-25 | 2012-04-11 | 陕西省轻工业研究设计院 | Formula for producing fresh-keeping watermelon juice |
| CN104982857A (en) * | 2015-06-23 | 2015-10-21 | 石雪田 | Processing method for instant flavor dried watermelon |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711854A (en) * | 2005-07-01 | 2005-12-28 | 海通食品集团股份有限公司 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
| CN101692846A (en) * | 2009-10-15 | 2010-04-14 | 山西师范大学 | Method for making vacuum freeze drying watermelon slices |
| CN102228296A (en) * | 2011-07-05 | 2011-11-02 | 北京市农林科学院 | Method for preparing watermelon juice |
| CN102406204A (en) * | 2011-11-25 | 2012-04-11 | 陕西省轻工业研究设计院 | Formula for producing fresh-keeping watermelon juice |
| CN104982857A (en) * | 2015-06-23 | 2015-10-21 | 石雪田 | Processing method for instant flavor dried watermelon |
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