阅读说明：本技术 一种保健型西瓜酱生产工艺 (Production process of health-care watermelon jam ) 是由 潘海滨 于 2018-08-10 设计创作，主要内容包括：本发明公开了一种保健型西瓜酱生产工艺,以西瓜瓤肉、西瓜皮按一定比例组配后作为主料,再辅以白砂糖、果葡糖浆、黄原胶、魔芋精粉等,经过原辅料的预处理、打浆、调配、真空浓缩、杀菌等工艺加工制成,不添加任何防腐剂。配方科学合理,色泽诱人,适口性良好,具有特殊的营养保健作用。酱体呈枯红色或浅红色,胶粘状半透明,色泽均匀一致,具有新鲜西瓜应有的良好风味,酸甜适口,滑润,无焦糊味和其他异味,细块状瓜皮分布均匀,组织状态良好,不分泌汁液,酱体呈粘稠半流动状,无糖结晶。(The invention discloses a production process of a health-care watermelon jam, which is prepared by mixing watermelon flesh and watermelon peel according to a certain proportion as main materials, and then adding white granulated sugar, high fructose corn syrup, xanthan gum, konjac powder and the like as auxiliary materials through the processes of pretreatment, pulping, blending, vacuum concentration, sterilization and the like of the raw and auxiliary materials, and no preservative is added. Scientific and reasonable formula, attractive color and good palatability, and has special nutrition and health care effects. The sauce is dry red or light red, is semi-transparent in sticky state, uniform and consistent in color, has the good flavor of fresh watermelons, is sour, sweet, palatable, smooth, free of burnt and burnt taste and other peculiar smells, is uniformly distributed in the fine blocky melon peels, is good in tissue state, does not secrete juice, is thick and semi-flowing, and is free of sugar crystals.)

1. A production process of health-care watermelon jam is characterized by comprising the following steps:

cleaning and disinfecting: washing watermelon to remove surface silt, and soaking in 0.03% potassium permanganate aqueous solution for sterilizing for 5 min;

pretreating melon peels: removing green tangerine peels and melon flesh, cleaning, and soaking the melon peels in 0.1% sodium chloride and 0.2% sodium bisulfite solution for 12 h;

pulping: crushing the seed-removed watermelon peel into pulp by using a beating machine, adding seed-removed watermelon flesh after the size of the watermelon peel is about 2-4mm, and continuously beating until the flesh is ground and uniformly mixed with the peel;

and (3) vacuum concentration: putting the watermelon jam into a stainless steel concentration pot, adding granulated sugar and high fructose corn syrup, uniformly stirring, slowly opening a steam valve, heating for 10-20min, concentrating until the solid content reaches 50%, then adding the granulated sugar and the high fructose corn syrup, concentrating until the solid content reaches 60%, sequentially adding xanthan gum and konjac refined powder solution, adding citric acid when the solid content reaches 65%, uniformly stirring, rapidly heating to 90-95 ℃, and keeping the temperature for 5 min;

filling: thoroughly scrubbing and disinfecting the empty cans, taking the concentrated watermelon jam out of the pot, and canning the watermelon jam in a hot state by a jam filling machine;

sealing, sterilizing and cooling: sealing the glass bottle filled with the watermelon jam by using a semi-automatic vacuum cap screwing machine, then sterilizing in boiling water at normal pressure for 10min, and cooling by stages.

Technical Field

The invention belongs to a watermelon sauce production process, and particularly relates to a health-care watermelon sauce production process.

Background

At present, the commercial watermelon jam is prepared by only using watermelon peel as a main raw material, and the watermelon jam prepared by using watermelon flesh and meat as a raw material is not available.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide a production process of a health-care watermelon jam, which takes watermelon pulp and watermelon peel which are mixed in proportion as raw materials and does not contain any preservative.

The invention provides a production process of health-care watermelon jam, which comprises the following steps:

a. cleaning and disinfecting: washing watermelon to remove surface silt, and soaking in 0.03% potassium permanganate aqueous solution for sterilizing for 5 min;

b. pretreating melon peels: removing green tangerine peels and melon flesh, cleaning, and soaking the melon peels in 0.1% sodium chloride and 0.2% sodium bisulfite solution for 12 h;

c. pulping: crushing the seed-removed watermelon peel into pulp by using a beating machine, adding seed-removed watermelon flesh after the size of the watermelon peel is about 2-4mm, and continuously beating until the flesh is ground and uniformly mixed with the peel;

d. and (3) vacuum concentration: putting the watermelon jam into a stainless steel concentration pot, adding granulated sugar and high fructose corn syrup, uniformly stirring, slowly opening a steam valve, heating for 10-20min, concentrating until the solid content reaches 50%, then adding the granulated sugar and the high fructose corn syrup, concentrating until the solid content reaches 60%, sequentially adding xanthan gum and konjac refined powder solution, adding citric acid when the solid content reaches 65%, uniformly stirring, rapidly heating to 90-95 ℃, and keeping the temperature for 5 min;

e. filling: thoroughly scrubbing and disinfecting the empty cans, taking the concentrated watermelon jam out of the pot, and canning the watermelon jam in a hot state by a jam filling machine;

f. sealing, sterilizing and cooling: sealing the glass bottle filled with the watermelon jam by using a semi-automatic vacuum cap screwing machine, then sterilizing in boiling water at normal pressure for 10min, and cooling by stages.

The production process of the health-care watermelon jam has the beneficial effects of scientific and reasonable process, attractive color and luster, good palatability and special nutrition and health-care effect. The sauce is dry red or light red, is semi-transparent in sticky state, uniform and consistent in color, has the good flavor of fresh watermelons, is sour, sweet, palatable, smooth, free of burnt and burnt taste and other peculiar smells, is uniformly distributed in the fine blocky melon peels, is good in tissue state, does not secrete juice, is thick and semi-flowing, and is free of sugar crystals.

Detailed Description

The following describes the production process of the health-care watermelon jam according to the present invention in detail with reference to an embodiment.