Melon, also known as melon, belongs to the Cucurbitaceae family, an annual vine herb, native to the tropical Sand Qi region of Africa, around the Northern Wei Dynasty with watermelon spread to China, and is now widely cultivated throughout China. Melon is rich in nutrients, according to the analysis, each 100 grams of melon scratch meat contains protein 4g, fat 0.1g, carbohydrate 6.2g, heat 127 kcal, crude fiber 0.4g, ash 0.5g, calcium 29mg, phosphorus l0mg, iron 0.2mg, carotene 0.03mg, thiamine 0.02mg, riboflavin 0.03mg, niacin 3mg, Ascorbic acid 13 mg. In addition, the invertase in melon can convert insoluble proteins into soluble proteins, which is more conducive to the body's absorption. Melon is not only rich in nutrients, but also has a certain medicinal value and Baosheng function, according to the literature, melon clear pyrolysis department thirst, melon seeds detoxification diuretic, melon tip of the gourd b can obvious liver glycogen reserve Dan, can timely supplement the brain and blood concentration in the blood sperm concentration, has a significant supplementary effect on human energy. At present, there is less research on the processing of melons, this study takes fresh melons as raw materials, and according to certain processing methods, it has developed a compound melon fruit juice drink with unique flavor, fresh and refreshing taste, and health care functions.
Process
Operational points
Raw material selection: choose fresh fruits without rot, pests and mechanical damage, and juice the whole fruit. Pelleted melons with fruit can be used to juice so as not to waste.
Juice: Cut the melon into strips or lumps and use a juicer to juice.
Coarsely cut: Wash the melon and cut into 3mmx3mmx3mm granules with a pelletizer.
Preparation: According to the formula, the white sand bran is dissolved with water and then sent to the ingredient tank, and then the rubberizer and other excipients that have been dissolved sufficiently are added, and finally the juice is added and stirred evenly.
Homogenization: Homogenize with a homogenizer and control the homogenization pressure of 20mpa.
Degassing, sterilization: control vacuum degassing pressure 60ommhg, degassing 30min, pump into ultra-high temperature instantaneous sterilizer sterilization, sterilization at 110-115 °C 3--5s.
Determination of the best formulation
The proportion of fruit juice and fruit grain in the product directly affects the perception, taste and stability of the product, the juice-to-grain ratio is an important indicator of the fruit than the beverage, and the sugar-acid ratio is one of the main reasons for affecting the flavor of the beverage, in order to make the melon fruit more fresh and refreshing than the juice drink, this study in the use of melon juice and fruit grains as the main raw material, and then add a certain number of people and the melon melon flavor, white sugar and citric acid, the use of orthogonal tests to determine its best formula.
Stability test
Suspension is an important sensory index of fruit drinks, in order to get a good taste, high transparency, strong stability of the melon fruit juice drink, but also need to add a certain amount of stabilizer. After repeated screening, it was decided to use agar and sodium carboxymethylcellulose (cmc), and through observation, the optimal stabilizer ratio of melon fruit juice beverage was determined, and 0.04% cmc and 0.12% agar complex were selected. The resulting melon fruit juice drink has good stability, good fluidity, refreshing taste, and is not layered for three months.
conclusion
(1) The method of orthogonal test is used to determine the best formula of the product, that is, the addition of juice, fruit grain, flavor, white sand mask, citric acid is 12%, 10%, 0.06%, 7% and 0.05% respectively, and the melon fruit juice drink mixed under the combination ratio has a delicate taste, refreshing, soft and delicious taste, and a fresh sense of food.
(2) The use of a compound stabilizer composed of 0.04% cmc and 0.12% agar can obtain the desired stabilization effect.
This article only takes a part of the research content of the beverage formulation and process research, if you need to get the complete formula and process, you can contact the Chengdu Jiawei Tiancheng Beverage Technology Research Institute