阅读说明：本技术 一种西瓜皮蜜饯的制备方法 (Preparation method of candied watermelon peels ) 是由 马艳玲 许小庆 于 2020-06-24 设计创作，主要内容包括：本发明提供了一种西瓜皮蜜饯的制备方法,通过针刺的方式将天然保健成分注射进西瓜皮后,再放置在本发明的调味液中,制备的西瓜皮蜜饯外表美观、食用口感好,不仅保留了西瓜皮原有的营养成分,天然保健成分含量高,还具有较佳降火、抗氧化、增强免疫力的作用。另外,西瓜皮蜜饯制备方法简单,具有较长的保质期,且保质期内产品的整体风味无明显变化。整体上解决了现有技术中西瓜皮蜜饯营养单一,高温以及长时间的处理,会导致西瓜皮的营养流失,使其营养价值低的问题。(The invention provides a preparation method of a watermelon peel preserved fruit, which is characterized in that natural health-care ingredients are injected into watermelon peel in a needling mode and then placed in the seasoning liquid, so that the prepared watermelon peel preserved fruit is attractive in appearance and good in edible mouthfeel, not only retains the original nutritional ingredients of the watermelon peel, but also has high natural health-care ingredient content, and also has the functions of reducing internal heat, resisting oxidation and enhancing immunity. In addition, the candied watermelon peel is simple in preparation method and long in quality guarantee period, and the overall flavor of the product is not obviously changed in the quality guarantee period. The problem of prior art chinese and western melon peel sweetmeat nutrition singleness, high temperature and long-time processing can lead to the nutrition of watermelon peel to run off, make its nutritive value low is solved on the whole.)

1. The preparation method of the candied watermelon peels is characterized by comprising the following steps of:

s1, cleaning the collected watermelon peel, removing the cyan part on the surface layer, placing the watermelon peel in a heating furnace, heating until the water is boiled, and keeping the water in the heating furnace to be boiled for 15-20min to obtain cured watermelon peel;

s2, injecting natural health components on the surface of the cured watermelon peel by a special needle machine;

s3, cooling the watermelon peel after the needle injection is finished to room temperature, and cutting into strips;

s4, placing the sliced watermelon peel at 25-45 ℃ for dehydration treatment for later use;

s5, preparing seasoning liquid for later use;

s6, placing the dehydrated watermelon peel in S2 into the seasoning liquid in S5, adding the auxiliary agent, stirring at the stirring speed of 80-100r/min, and maintaining for 10-15 h;

s7, draining the seasoning liquid on the surface of the watermelon peel obtained in the step S6, and placing the watermelon peel in a drying room with the temperature of 50-60 ℃ for drying for 30-60min to obtain the preserved watermelon peel;

the natural health-care components are mixed according to the mass ratio of 1-3:1-5:1:5-15, and then a regulator accounting for 10-20% of the volume of the natural health-care components and water accounting for 10-15% of the volume of the natural health-care components are added to prepare the microemulsion.

2. The method of preparing candied watermelon peels as claimed in claim 1, wherein the heating rate of the heating furnace in S1 is 15-25 ℃/min.

3. The method for preparing candied watermelon peels as claimed in claim 1, wherein the method of injecting the spikes in S2 is as follows: the natural health-care ingredients are placed in a liquid containing cavity of a special needle machine, and the natural health-care ingredients are injected into cured watermelon peels through an injection needle connected with the liquid containing cavity on the special needle machine.

4. The method of preparing candied watermelon peels as claimed in claim 1, wherein the cut strips in S3 have the specification: the length is 4-10cm, the width is 0.5-3cm, and the thickness is 0.5-1.5 cm.

5. The method of preparing candied watermelon peels as claimed in claim 1, wherein the step of dehydrating S4 comprises dehydrating sliced watermelon peels by 45-55%.

6. The method for preparing candied watermelon peels as claimed in claim 1, wherein the seasoning liquid S5 is prepared from the following components in parts by weight: 25-40 parts of white sugar, 15-40 parts of salt, 10-25 parts of citric acid, 1-8 parts of honey, 12-30 parts of trehalose, 0.2-1.5 parts of potassium sorbate, 1-3 parts of turmeric, 1-5 parts of liquorice and 30-40 parts of water.

7. The method for preparing candied watermelon peels as claimed in claim 1, wherein the auxiliary agent in S6 comprises beta-cyclodextrin and sodium citrate, and the beta-cyclodextrin is added in an amount of 10-15 parts by weight and the sodium citrate is added in an amount of 0.05-1.8 parts by weight.

8. The method for preparing preserved watermelon peel according to claim 1, wherein the regulator is one of tween and lecithin.

9. The preparation method of candied watermelon peels as claimed in claim 6, wherein the preparation method of the seasoning liquid comprises the following steps: sequentially adding the raw materials of the seasoning liquid into a stirring kettle, and stirring at a stirring speed of 1000-3000r/min until a stable and uniform liquid is formed.

Technical Field

The invention relates to the field of food processing, in particular to a preparation method of preserved watermelon peel.

Background

The watermelon peel in daily life is generally treated as garbage, and the nutritive value of the watermelon peel is high. According to the traditional Chinese medicine, watermelon peel is called as 'watermelon peel', and is a good medicine for clearing summer-heat, promoting the production of body fluid and quenching thirst. Baked and dried watermelon peel, and ground into powder for external use to treat aphtha. The watermelon peel has the effects of relieving summer heat, clearing heat, stimulating appetite and promoting fluid production, contains little sugar and is suitable for various people. At present, some people also recognize the wonderful effect of the watermelon peel, the watermelon peel is used for making the preserves, but the preparation raw materials are too simple, so that the prepared preserved watermelon peel has single nutrition. In addition, polysaccharides are a class of natural macromolecular polymers linked by glycosidic linkages between aldoses or ketoses. The polysaccharide has wide natural sources, particularly is rich in higher plants, animals, microorganisms and seaweed, is considered to be an ideal biological effect regulator since the last 60 years, and a great deal of literature reports on extraction and application of various polysaccharides, but the polysaccharide is rarely applied to preparation of the watermelon peel sweetmeat to enrich the nutrient components of the watermelon peel sweetmeat or increase the health-care effect of the watermelon peel sweetmeat. Therefore, new technical solutions are needed to expand the use of natural health ingredients in candied watermelon peels.

For example, patent No. CN109832399A discloses a sour-sweet preserved watermelon peel, which is prepared by cutting into strips, drying, soaking in starch, and drying. Also for example, patent No. CN102793048A discloses preserved watermelon peel, which contains watermelon peel and white sugar component. According to the technical scheme, although the application of the watermelon peel is expanded, the prepared watermelon peel product is high in sugar content on the whole, and the nutrition of the watermelon peel can be lost due to high temperature and long-time treatment in the preparation process, so that the nutritive value of the watermelon peel is low.

In summary, in the prior art, because the moisture in the watermelon peel is not easy to control, fewer preserved fruits are prepared by using the watermelon peel, and the preserved fruits prepared in the prior art are generally treated by steaming for a long time and then sugared, because the treatment for a long time causes the nutrition loss of raw materials, the effect of supplementing nutrition cannot be achieved, and the health is affected because too many additives are taken, therefore, the development of the preserved fruits with the watermelon peel, which has high nutritional value, can promote the health of the human body and has good quality, is needed.

Disclosure of Invention

The invention provides a preserved watermelon peel and a preparation method thereof, and aims to solve the problems that the preserved watermelon peel prepared by Chinese and western watermelon peels in the prior art is low in nutritive value and poor in long-term storage quality.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method of the candied watermelon peels comprises the following steps:

s1, cleaning the collected watermelon peel, removing the cyan part on the surface layer, placing the watermelon peel in a heating furnace, heating until the water is boiled, and keeping the water in the heating furnace to be boiled for 15-20min to obtain cured watermelon peel;

s2, injecting natural health components on the surface of the cured watermelon peel by a special needle machine;

s3, cooling the watermelon peel after the needle injection is finished to room temperature, and cutting into strips;

s4, placing the sliced watermelon peel at 25-45 ℃ for dehydration treatment for later use;

s5, preparing seasoning liquid for later use;

s6, placing the dehydrated watermelon peel in S2 into the seasoning liquid in S5, adding the auxiliary agent, stirring at the stirring speed of 80-100r/min, and maintaining for 10-15 h;

s7, draining the seasoning liquid on the surface of the watermelon peel obtained in the step S6, and placing the watermelon peel in a drying room with the temperature of 50-60 ℃ for drying for 30-60min to obtain the preserved watermelon peel;

the natural health-care components are mixed according to the mass ratio of 1-3:1-5:1:5-15, and then a regulator accounting for 10-20% of the volume of the natural health-care components and water accounting for 10-15% of the volume of the natural health-care components are added to prepare the microemulsion.

Alternatively, the heating rate of the heating furnace in S1 is 15-25 deg.C/min.

Optionally, the method of needle injection in S2 is: the natural health-care ingredients are placed in a liquid containing cavity of a special needle machine, and the natural health-care ingredients are injected into cured watermelon peels through an injection needle connected with the liquid containing cavity on the special needle machine.

Optionally, the specification of the cut strip in S3 is: the length is 4-10cm, the width is 0.5-3cm, and the thickness is 0.5-1.5 cm.

Optionally, the water content of the sliced watermelon peel is 45-55% removed in the S4 dehydration treatment.

Optionally, the seasoning liquid of S5 is prepared from the following components in parts by weight: 25-40 parts of white sugar, 15-40 parts of salt, 10-25 parts of citric acid, 1-8 parts of honey, 12-30 parts of trehalose, 0.2-1.5 parts of potassium sorbate, 1-3 parts of turmeric, 1-5 parts of liquorice and 30-40 parts of water.

Optionally, the auxiliary agent in S6 includes beta-cyclodextrin and sodium citrate, and the addition amount of the beta-cyclodextrin is 10 to 15 parts by weight and the addition amount of the sodium citrate is 0.05 to 1.8 parts by weight.

Optionally, the regulator is one of tween and lecithin.

Optionally, the preparation method of the seasoning liquid comprises the following steps: sequentially adding the raw materials of the seasoning liquid into a stirring kettle, and stirring at a stirring speed of 1000-3000r/min until a stable and uniform liquid is formed.

Compared with the prior art, the invention has the beneficial technical effects that:

1. according to the invention, the watermelon peel sweetmeat is prepared from the watermelon peel, waste can be changed into valuable, the utilization rate of the watermelon peel is increased, the prepared watermelon peel sweetmeat is attractive in appearance and good in eating mouthfeel, the original nutritional ingredients of the watermelon peel are reserved, the effect of reducing internal heat is achieved, the natural health-care ingredients are injected through acupuncture, the nutritional ingredients of the watermelon peel sweetmeat are further enriched, and the nutritional value of the watermelon peel sweetmeat is increased.

2. The natural health-care components in the watermelon peel sweetmeat are compounded by tea polyphenol, astragalus polysaccharide, lentinan and honeysuckle extracts, so that a synergistic effect can be achieved, the heat clearing and fire reducing effects of the watermelon peel sweetmeat are enhanced, the antioxidation and anti-radiation effects can also be achieved, the combination of the astragalus polysaccharide and the lentinan can effectively play an active role in cell recognition, cell division and differentiation control and the like, immune cells are directly activated, or macrophages, T, B lymphocytes and neutrophils are activated through the mediation of a receptor, the phagocytosis and killing effect of animal immune cells are enhanced, a complement system is activated, the generation of antibodies and the synthesis and secretion of cytokines are promoted, and a certain health-care effect of enhancing the immunity is achieved.

3. The preparation method of the candied watermelon peel is simple, and the natural health-care ingredients are injected into the watermelon peel and then placed into the seasoning liquid in a needling mode, so that the content of the natural health-care ingredients in the candied watermelon peel is improved, the loss of active ingredients is reduced, and the economical benefit is improved.

4. The preserved watermelon peel prepared by the invention has a longer quality guarantee period, and the overall flavor of the product has no obvious change in the quality guarantee period.

Drawings

The invention will be further understood from the following description in conjunction with the accompanying drawings.

FIG. 1 is a schematic flow chart of a method for preparing preserved watermelon peel according to one embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to embodiments thereof; it should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.