Production technology of low-sugar candied watermelons

A production process and watermelon technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of neglecting the edible value of melon rind and environmental pollution of melon rind, and achieve the effect of low sugar content and long shelf life

Inactive Publication Date: 2017-04-05
尹振贻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology helps preserve water melon health by reducing harmful chemical substances like pesticides or preservatives that may affect its appearance during storage. By doing this with special techniques like sulfate free treatment, high pressure filtrations, crystallization, evaporation at subzero temperatures, and filling it into plastic containers containing specific ingredients called glycerol (which acts as an osmosis agent). These methods help keep some sugars from sinking out too much while keeping other flavorings intact without losing their effectiveness over time.

Problems solved by technology

The technical problem addressed in this patented study was how to use water-based technology (WB) instead of traditional methods like dry ice or preservatives during production process without causing harmful effects on environmentally sensitive areas such as air quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-sugar preserved watermelon production process comprises the following steps:

[0023] (1) Select fresh watermelon without pests and diseases for cleaning;

[0024] (2) Blanch the cleaned fresh watermelon in water at a temperature of 90 degrees for 0.5 minutes, and remove the outer skin of the fresh watermelon;

[0025] (3) Harden the watermelon processed in the previous step. The hardening agent is δ-gluconolactone. The suitable hardening solution concentration is 2%, and the time is 3 hours;

[0026] (4) Vacuum infiltrate the hardened watermelon with 45% sugar solution for 20 minutes, soak in 50% sugar solution for 36 hours, and add 1.1% citric acid;

[0027] (5) Vacuum-dry the watermelon that has been vacuum osmoticed for 10 hours;

[0028] (6) After vacuum drying, it can be packaged.

Embodiment 2

[0030] A low-sugar preserved watermelon production process comprises the following steps:

[0031] (1) Select fresh watermelon without pests and diseases for cleaning;

[0032] (2) Blanch the cleaned fresh watermelon in water at a temperature of 100 degrees for 1.5 minutes, and remove the outer skin of the fresh watermelon;

[0033] (3) Harden the watermelon processed in the previous step. The hardening agent is δ-gluconolactone. The suitable hardening solution concentration is 4%, and the time is 5 hours;

[0034] (4) Vacuum infiltrate the hardened watermelon with 45% sugar solution for 20 minutes, soak in 50% sugar solution for 36 hours, and add 1.1% citric acid;

[0035] (5) Vacuum-dry the watermelon that has been vacuum osmoticed for 12 hours;

[0036] (6) After vacuum drying, it can be packaged.

Embodiment 3

[0038] A low-sugar preserved watermelon production process comprises the following steps:

[0039] (1) Select fresh watermelon without pests and diseases for cleaning;

[0040] (2) Blanch the cleaned fresh watermelon in water at a temperature of 80 degrees for 1 minute, and remove the outer skin of the fresh watermelon;

[0041] (3) Harden the watermelon processed in the previous step. The hardening agent is δ-gluconolactone. The suitable hardening solution concentration is 3%, and the time is 4 hours;

[0042] (4) Vacuum infiltrate the hardened watermelon with 45% sugar solution for 20 minutes, soak in 50% sugar solution for 36 hours, and add 1.1% citric acid;

[0043] (5) Vacuum-dry the watermelon that has been vacuum osmoticed for 11 hours;

[0044] (6) After vacuum drying, it can be packaged.

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PUM

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Abstract

The invention discloses a production technology of low-sugar candied watermelons. The production technology comprises the following steps of: (1) selecting fresh watermelons which are free from diseases and insect pests, and cleaning the selected fresh watermelons; (2) blanching the cleaned fresh watermelons in water of which the temperature is 90-100 DEG C for 0.5-1.5 minutes, and removing outer peels of the fresh watermelons; (3) performing hardness improving treatment on the watermelons treated in the step (2), wherein delta-glucolactone is used as a hardening agent, the proper concentration of hardening liquid is 2-4%, and the time is 3-5 hours; (4) performing vacuum sugar infiltration on the watermelons after hardening treatment with a 45% sugar solution for 20 minutes, performing maceration for 36 hours with a 50% sugar solution, and adding 1.1% citric acid; (5) performing vacuum drying for 10-12 hours on the watermelons after the vacuum sugar infiltration; and (6) after the vacuum drying, packaging the dried watermelons. The measures of sulfur-free color protection, vacuum sugar infiltration, low-temperature sugaring, vacuum drying, packaging with nitrogen and the like are adopted, so that the nutrient components of the fresh watermelons can be maintained to the maximum extent, the sugar content is low, the shelf life is long, and the requirements of people for the quality and the mouth feel of preserved fruits are met after living standards are increased.

Description

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Claims

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Application Information

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Owner 尹振贻
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