CN109874962A - A kind of melon fruit fruit paper and preparation method thereof - Google Patents
A kind of melon fruit fruit paper and preparation method thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 111
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 69
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000219112 Cucumis Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 36
- 244000241257 Cucumis melo Species 0.000 claims abstract description 28
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of melon fruit fruit paper.The present invention is using apple pomace as the auxiliary material for replacing binder, concentration melon fruit fruit juice is equipped with after pretreatment, the fruit paper is prepared in formulated, molding, wherein, concentration melon fruit fruit juice is concentrated by any one or any two kinds or more the juicings in melon fruit, such as watermelon, muskmelon, "Hami" melon.Preparation process of the invention does not need to add any other commodity binder or chemical addition agent, on the one hand solve the problems, such as that other binders generate unhappy glue taste because dry, on the other hand because product be free of additional additive due to make prepared by fruit paper it is safe and reliable, label cleaning, can more be esthetically acceptable to the consumers.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of melon fruit fruit paper and preparation method thereof.
Background technique
Fruit-vegetable paper is one kind using fruit or vegetables as main material, auxiliary material appropriate is added, through mashing, roller-compaction, drying
Made of a kind of food similar to paper, the original flavor of fruits and vegetables, color can be retained, and moisture content is low, have prolong
The advantages that long shelf life, storage convenient transportation, has become food service industry research as a kind of novel fruits and vegetables deep processed product
One big hot spot.Wherein, auxiliary material used is usually binder, additionally may include the seasoning of some abundant tastes.Fruits and vegetables
The production technology of paper generally comprises the processes such as pretreatment of raw material-mashing-allotment-shaping and drying-finished product packing, in this mistake
Cheng Zhong, adding the auxiliary material based on binder and carrying out allotment is to influence one of molding key factor of fruit-vegetable paper.Due to fruit, vegetable juice
The moisture content of material is generally 90% or more, and colloidal substance content is low, and it is difficult not add the fruits and vegetables slurry that binder is deployed
With molding.Therefore, it is required to realize molding, common binder by addition binder in existing fruit-vegetable paper preparation process
Mainly there are sodium carboxymethylcellulose, sodium alginate, gelatin, starch and pectin etc..The China of Publication No. CN 107080201A is specially
Benefit discloses a kind of preparation method of blueberry fruit paper, by being added in blueberry by sodium alginate, carboxymethyl cellulose, fruit
The auxiliary agent of glue and glycerol composition, is then mixed with beating, drying and moulding obtains blueberry fruit paper.As that studies fruit-vegetable paper gos deep into
And raising of the people to all requirements such as food nutrition, food safety, food sense organs, the nutritional quality of fruits and vegetables paper product,
Edible safety quality is increasingly becoming the emphasis of fruit-vegetable paper research.The nutritive value of fruit-vegetable paper, taste flavor and edible safety are straight
It connects and affects fruit-vegetable paper acceptance and sales situation in the market.
Melon fruit belongs to cucurbitaceous plant, has the characteristics that moisture content is high, sugariness is high, fragrance is full, deep by people
Like.It is not shelf-stable since the listing phase of melon fruit compares concentration, and inconvenience is transported, along with melon sales mode ratio
It is more single, it is in the market traditional product by most of product of raw material of melon fruit, melon fruit deep processed product is relatively
Few, the only products such as preserved fruit, fruit juice, fruit wine, fruit vinegar, jam, development healthy and stable to China's melon fruit industry causes barrier
Hinder.With the change of people's eating habit, these products are not able to satisfy consumer demand gradually, develop new product gesture and exist
It must go, therefore, it is significant that deep processing be carried out to melon fruit.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of methods for preparing melon fruit fruit paper, including
Following steps:
(1) prepare supplementary material: raw material is concentration melon fruit fruit juice, and auxiliary material is apple pomace.
(2) apple pomace pre-processes:
Mashing: it takes apple pomace that water is added to be beaten, obtains apple pulp；
Homogeneous: apple pulp is subjected to homogenization, homogenizing time is 3~5min；
Infusion: by the infusion under slight boiling condition of the apple pulp after homogenization；
Sieving: by the apple pulp sieving removal bulky grain after infusion, it is spare to obtain apple pulp；
(3) it deploys: concentration melon fruit fruit juice being added in above-mentioned apple pulp, mixed serum is obtained；
(4) form: by resulting mixed serum film on filming medium, drying is to get melon fruit fruit paper.
In some preferred embodiments, raw material is by weight percentage 30%~60% in the step (1)
Melon fruit fruit juice is concentrated, the apple pomace that auxiliary material is 30%~60%.
In some preferred embodiments, the melon fruit is any one in watermelon, muskmelon or "Hami" melon, or
Any two kinds or more of mixing.
The concentration of fruit juice is carried out referring to techniques known, it is preferred to use cryogenic vacuum concentration and freeze concentration.It is logical
Low temperature concentration is crossed to guarantee that thermal sensitivity volatile ingredient is not destroyed in fruit juice.
In some preferred embodiments, in the step (2) mass ratio of apple pomace and mashing water be 1:(2~
4), beating time is 5~8min.
In some preferred embodiments, the temperature of slightly boiled infusion is 90~95 DEG C in the step (2), the infusion time
For 20~30min.This process is to determine the molding key of fruit-vegetable paper, and the purpose of slightly boiled infusion is to make a large amount of water in apple pomace not
Dissolubility protopectin is converted into pectin, so that apple dreg slurry can play the effect of binder.In this process, apple
The cellulose being rich in slag can be used as skeleton, play a supportive role, and can be used as binder by a large amount of pectin that protopectin is transformed,
Connection function is played, so that fruit juice can be at paper.
In some preferred embodiments, the preferred soluble solid of terminal of slightly boiled infusion contains in the step (2)
Amount reaches 30% or more.
In some preferred embodiments, the obtained mixed serum of the step (3) using high-pressure pulse electric into
Row sterilization treatment, the electric field strength of the high-pressure pulse electric processing are 30~40kV/cm, and the burst length is 100~120 μ s,
Pulse width is 10~40 μ s, and pulse frequency is 500~1000Hz.
Sterilization treatment is carried out using high-pressure pulse electric, heat-sensitive ingredients is on the one hand can protect and is notheated conversion, separately
On the one hand, impulse electric field processing can be passivated the activity of polyphenol oxidase, to reduce the enzymatic browning of product, and passivation fat
Oxidase active is to reduce the generation of bad flavor substance；In addition, impulse electric field processing can make permeability of cell membranes
Change, increases the exploitation speed of hydrone, to reduce the pressure of drying process.
In some preferred embodiments, the raw material further includes pomelo peel squeezing normal juice, the five pomelo peels pressure
The additive amount for squeezing normal juice is 0.8~1.2wt% that melon fruit fruit paper is concentrated.
Melon fruit belongs to thermal sensitivity fruit, and there are a large amount of thermal sensitivity volatile materials (predominantly esters, alcohols, aldehyde
Class and ketone, such as cis- 3- nonenol, cis- 3- enol etc.), easily condensation forms acetal to these substances during heating
Substance, so that the cooked smell of dense similar pumpkin, referred to as boiling taste are generated, so that melon fruit product flavor loses
Very, fragrance largely loses, it is reported that, melon juice heats 1~3 minute through 100 DEG C and generates ripe pumpkin taste.These changes of thermal sensitivity fruit juice
Changing has important contact with its endogenous enzymes and microorganism.Wherein, lipoxidase present in melon and fruit can be catalyzed unsaturated lipid
The Oxygenation of fat acid forms the volatile materials such as hydrogen peroxide derivative, can produce directly in conjunction with protein or amino acid
Raw peculiar smell, to reduce the flavor and nutritive value of food.In the present invention, class can effectively be avoided using nonthermal mode
Like the generation of cooked pumpkin taste.And it is a discovery of the invention that the addition of pomelo peel squeezing normal juice can be reduced further
The generation of boiling taste, pomelo peel, which squeezes, is rich in Flavonoid substances in normal juice, it may be possible to which these flavones active components can press down
The generation of sulfydryl processed.
It in some preferred embodiments, further include the depickling decoloration apple of addition 5%~15% in the step (3)
The step of juice is seasoned, depickling decoloration cider can be used for further improving the mouthfeel of fruit paper.
In some preferred embodiments, coating thickness of the mixed serum on filming medium is in the step (4)
0.3~0.5cm.
In some preferred embodiments, the filming medium is glass panel, baking tray or smooth Jie of other surfaces
Matter.
In some preferred embodiments, in the step (4) use vacuum freeze drying, pre-freezing temperature be -40~-
45 DEG C, the pre-freeze time is 1.0~2.0h, and vacuum degree is 85~90Pa, and condenser temperature is -45~-50 DEG C.
It is understood that dry other usual ways that can also use this field, such as heated-air drying, microwave are dry
It is dry, it far-infrared ray drying or is air-dried at room temperature.
Preferably, carrying out sieving processing to the apple pulp after infusion, the purpose of sieving is big removed in apple pulp
Grain, so that prepared fruit-vegetable paper surface is smooth, delicate mouthfeel preferably crosses 20 meshes.
Further, the present invention provides a kind of melon fruit fruit paper, and the fruit paper is by including apple pomace and the melon water of concentration
The raw material of fruit fruit juice is prepared.
Preferably, the raw material of the fruit paper further includes pomelo peel squeezing normal juice.
In the present invention, fresh, maturation is required as the apple pomace of auxiliary material, without going bad, nothing is rotted, non agricultural chemical residuum.It can
With understanding, fresh apple mashing preparation apple pulp also can be directly used as auxiliary material.Melon fruit is through conventional cleaning, i.e.,
Fruit and vegetable surfaces are thoroughly cleaned with flowing water, remove silt, microorganism and the remains of pesticide on surface, removes the peel, inspissated juice is made.
The utility model has the advantages that
1, the present invention makes apple pomace be used to prepare strawberry fruit as binder using apple pomace as auxiliary material by Particular craft
Paper.Preparation process of the invention does not need to add other commodity binders or chemical addition agent, can by auxiliary material of apple pomace
Citrus fruit paper is made, on the one hand solves the problems, such as that other binders generate unhappy glue taste because dry, on the other hand because producing
Product make prepared melon fruit fruit paper safe and reliable without additional additive, are suitable for the special populations such as old man, children
It is edible, and fruit paper label prepared by the present invention cleans, and can more be esthetically acceptable to the consumers.
2, using pomelo peel squeezing normal juice and non-thermal technology synergistic function occurs for method of the invention, so that made
Standby fruit paper remains the flavor substance of melon fruit to the greatest extent, reduces the generation of boiling taste in melon fruit processing.
3, paper mold thin slice is made in fresh melon fruit by the present invention, has not only been effectively maintained flavor and the nutrition of fruit,
Reduce simultaneously since fruit caused by storing, transporting is rotten, rotten, decreases transportation cost.Further, since in apple pomace
Rich in a large amount of active constituents, so that melon fruit fruit paper nutrition prepared by the present invention is more balanced, the attached of fruit is not only increased
It is value added, and meet serious hope of the people to snacks.
3, the present invention expands its application range, not only contributes to environmental protection by exploitation apple pomace new application, but also
The added value of apple can be improved, there is important economic significance.
Specific embodiment
Below with reference to embodiment, the content of the present invention will be explained in more detail.It should be appreciated that implementation of the invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all percentage is unit of weight, and all equipment and raw material etc. can be from
Market is bought or the industry is common.If the method that embodiment uses is technology generally in the art without specializing.
A kind of preparation method of the watermelon fruit paper of embodiment 1
Select fresh, maturity is moderate, and without rotten, melon fruitade is made after cleaning, remove the peel, removing flesh without rotten watermelon
For use.Watermelon used is purchased from Hangzhou food market.
The preparation of watermelon fruit paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of melon fruitades of 30kg, 30kg apple pomace and the squeezing of 2.4kg pomelo peel are former
Juice.Wherein, pomelo peel squeezing normal juice is prepared by fresh grapefruit skin through pressafiner.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 4 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 8min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 5min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 20min, and it is 31.0% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, melon fruitade and pomelo peel squeezing normal juice are added in above-mentioned apple pulp, obtain mixed serum；
4, the obtained mixed serum of step 3 is subjected to sterilization treatment, the high-voltage pulse electric using high-pressure pulse electric
The electric field strength of field processing is 30kV/cm, and the burst length is 100 μ s, and pulse width is 10 μ s, pulse frequency 500Hz；
5, the slurries after step 4 sterilization treatment are evenly coated on glass panel, with a thickness of 0.3cm, using vacuum refrigeration
Drying means drying (- 40 DEG C of pre-freezing temperature, the pre-freeze time is 2.0h, vacuum degree 85Pa, -45 DEG C of condenser temperature), takes off film, cuts out
It cuts, obtains watermelon fruit paper.This watermelon fruit paper moisture content is lower than 8%.
A kind of preparation method of Hami melon and fruit paper of embodiment 2
Select fresh, maturity is moderate, without rotten, clean, removes the peel without rotten "Hami" melon, going after flesh to be made that Hami is concentrated
Melon juice is stand-by."Hami" melon used is purchased from Hangzhou food market.
The preparation of Hami melon and fruit paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of concentration Cantaloupe juices of 35kg, 50kg apple pomace and the squeezing of 4.2kg pomelo peel
Normal juice.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 2 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 5min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 4min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 25min, and it is 34.2% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, Cantaloupe juice will be concentrated and pomelo peel squeezing normal juice is added in above-mentioned apple pulp, obtain mixed serum；
4, the obtained mixed serum of step 3 is subjected to sterilization treatment, the high-voltage pulse electric using high-pressure pulse electric
The electric field strength of field processing is 40kV/cm, and the burst length is 120 μ s, and pulse width is 40 μ s, pulse frequency 1000Hz；
5, the slurries after step 4 sterilization treatment are evenly coated on glass panel, with a thickness of 0.4cm, using vacuum refrigeration
Drying means drying (- 45 DEG C of pre-freezing temperature, the pre-freeze time is 1.0h, vacuum degree 90Pa, -50 DEG C of condenser temperature), takes off film, cuts out
It cuts, obtains Hami melon and fruit paper.This Hami melon and fruit paper moisture content is lower than 8%.
A kind of preparation method of the watermelon fruit paper of comparative example 1
A kind of preparation of watermelon fruit paper the following steps are included:
1, supplementary material is prepared:
Raw material is 1.5 times of melon fruitades of 30kg, and auxiliary material is sodium carboxymethylcellulose and wheaten starch 1:8 in mass ratio
Manufactured composite adhesive.The additive amount of composite adhesive is the 1.5% of raw material.
2, water is added in auxiliary material, stirs evenly obtained auxiliary material slurries, the weight of water is 3 times of auxiliary material weight.
3, auxiliary material slurries are added in melon fruitade, homogenization 5min, cross 20 meshes, and slightly boiled be heated to solubility
Solid content is greater than 50%, obtains mixed serum；
4, the resulting slurries of step 3 are evenly coated on glass panel, with a thickness of 0.3cm, using the method for heated-air drying
It dries (70 DEG C, wind speed 3.0m/s, 1.5h), takes off film, cut, obtain watermelon fruit paper.This watermelon fruit paper moisture content is lower than 8%.
A kind of preparation method of the watermelon fruit paper of comparative example 2
A kind of preparation of watermelon fruit paper the following steps are included:
1, supplementary material is prepared:
Raw material is that 1.5 times of melon fruitades of 30kg and 2.4kg pomelo peel squeeze normal juice, and auxiliary material is carboxymethyl cellulose
Composite adhesive made of sodium and wheaten starch 1:8 in mass ratio.The additive amount of composite adhesive is the 1.5% of raw material.
2, water is added in auxiliary material, stirs evenly obtained auxiliary material slurries, the weight of water is 3 times of auxiliary material weight.
3, auxiliary material slurries and pomelo peel squeezing normal juice being added in melon fruitade, homogenization 5min crosses 20 meshes,
And the slightly boiled soluble solid content that is heated to obtains mixed serum greater than 50%；
4, the resulting slurries of step 3 are evenly coated on glass panel, with a thickness of 0.3cm, using the method for heated-air drying
It dries (70 DEG C, wind speed 3.0m/s, 1.5h), takes off film, cut, obtain watermelon fruit paper.This watermelon fruit paper moisture content is lower than 8%.
A kind of preparation method of Hami melon and fruit paper of comparative example 3
The following steps are included:
1, supplementary material is prepared:
Raw material is 2.0 times of concentration Cantaloupe juices of 40kg, and auxiliary material is multiple made of sodium alginate and pectin 1:6 in mass ratio
Close adhesive.The additive amount of composite adhesive is the 2% of raw material.
2, water is added in auxiliary material, stirs evenly obtained auxiliary material slurries, the weight of water is 2 times of auxiliary material weight.
3, by auxiliary material slurries be added concentration Cantaloupe juice in, homogenization 4min, cross 20 meshes, and it is slightly boiled be heated to it is solvable
Property solid content be greater than 50%, obtain mixed serum；
4, the resulting slurries of step 3 are evenly coated on glass panel, with a thickness of 0.5cm, using the method for heated-air drying
It dries (75 DEG C, wind speed 1.8m/s, 2.0h), takes off film, cut, obtain Hami melon and fruit paper.This Hami melon and fruit paper moisture content is lower than
8%.
By the resulting fruit paper of above-described embodiment 1 and 2 referring to GB/T6195-1986 " water fruits and vegetables Vitamin C content measurement
Method (2,6- dichloroindophenol titration) " Vitamin C content measurement is carried out, referring to GB/T5009.10-2003 " in plant food
Coarse-fibred measurement " carry out content of cellulose measurement, referring to GB/T15402-1994, " water fruits and vegetables and its product sodium, potassium contain
The measurement of amount " potassium content measurement is carried out, content of magnesium is carried out referring to GB/T5009.90-2003 " measurement of iron in food, magnesium, manganese "
Measurement carries out determination of calcium content referring to GB/T5009.92-2016 " measurement of Calcium In Food ", as a result as shown in the table, wherein respectively
The content of nutrient is the content of every 100g substance dry weight.
Several nutritive element content measurement results of table 1
It can be seen from the results above that several main nutrient elements of fruit paper prepared by preparation process of the invention contain
Amount retains preferably close to fresh fruit, especially dietary fiber and content of mineral substances, no greater loss.
Above-described embodiment and the resulting fruit paper of comparative example are volatilized using solid phase micro-extraction technique combination gas Chromatographic Determination
Property content of material, and using without any processing fresh melon fruitade and concentration Cantaloupe juice as compare.
2 watermelon normal juice of table and watermelon fruit paper main volatile compounds content balance (%)
| Volatile materials | Fresh watermelon juice | Embodiment 1 | Comparative example 1 | Comparative example 2 |
| 3 cis- nonenols | 38.35 | 29.68 | 2.37 | 10.57 |
| 3 is suitable, 6 cis- dienols | 20.14 | 14.71 | 3.15 | 9.32 |
| 3 cis- people's olefine aldehydrs | 5.24 | 3.08 | 0.35 | 1.96 |
| Dimethyl sulfide | ? | 0.98 | 4.09 | 2.52 |
| Dimethyl disulfide | ? | 1.15 | 3.25 | 2.04 |
3 "Hami" melon Normal juice of table and Hami melon and fruit paper main volatile compounds content balance (%)
| Volatile materials | Fresh Cantaloupe juice | Embodiment 2 | Comparative example 3 |
| 2 is anti-, 6 cis- wantonly two olefine aldehydrs | 34.61 | 24.94 | 0.15 |
| 2 trans- nonenyl aldehydes | 18.53 | 10.71 | 1.60 |
| 6 cis- nonenyl aldehydes | 6.94 | 4.23 | 1.05 |
| Dimethyl sulfide | ? | 1.05 | 3.41 |
| Dimethyl disulfide | ? | 0.52 | 2.03 |
It can be seen from the results above that the main taste compound content in watermelon and "Hami" melon drops in heat treatment process
It is low, and dimethyl sulfide and both smell component contents of dimethyl disulfide are increased, illustrate compared to heat processing technique,
The loss of taste compound can be significantly reduced using high-voltage pulse electric field sterilization and vacuum freeze drying, and can inhibit peculiar smell
The generation of key component.Possible mechanism of action is impulse electric field and freeze-drying is non-thermal technology technology, reduces flavour volatile
Matter heat loss, furthermore impulse electric field can be passivated lipoxidase activity, further avoid smell substance in process
It generates.
By comparative example 1 and comparative example 2, surprisingly it has been found that, the addition of pomelo peel squeezing normal juice can be reduced in hot-working
The loss of alcohols and aldehyde material, and the generation of smell substance is relatively fewer.As it can be seen that pomelo peel squeezing normal juice collaboration is non-thermal
Treatment process can effectively avoid the generation of boiling taste in melon fruit processing.
Sensory evaluation is carried out to the fruit paper of Examples 1 to 2 and comparative example 1~3 according to the sensory evaluation criteria of table 4.By 20
Name have subjective appreciation experience Majors of Food postgraduate form evaluation group, evaluation result remove best result and it is low most divide, take
Average value.And sanitary index is detected referring to the requirement of " GB14884-2016 national food safety standard preserved fruit ", with
And record takes off film percentage of head rice, measures fruit paper hardness, tensile strength, elongation at break.
4 subjective appreciation standard scale of table
5 sensory evaluation scores of table and sanitary index
The experimental results showed that watermelon fruit paper and Hami melon and fruit paper of the invention take off film properties, percentage of head rice, tensile strength,
The indexs such as elongation at break difference compared with comparative example 1~3 is unobvious, illustrates using the apple pomace after process of the invention
It can replace the binders such as sodium carboxymethylcellulose completely and be implemented as paper effect.In addition, fruit paper delicate mouthfeel of the invention, changes mouth
Property good, no tooth gluing sense and glue sense, no cooked flavor, mouthfeel are substantially better than comparative example, also, fruit paper good colour of the invention, nothing
Obvious brown stain, and comparative example causes fruit paper color darker using heated-air drying, the sense organ of fruit paper prepared by method of the invention
Evaluation result is substantially better than comparative example.
As can be seen that fruit paper good film-forming property prepared by preparation process of the invention, completely takes off film and is easy, surfacing compared with
Smooth, uniform color is able to maintain primary colors, the original flavor of fresh fruit, is suitable for various people, can satisfy people and want to snacks
It asks.Fruit paper sanitary index of the invention meets national requirements, and the shelf-life was up to 12 months.
It is appreciated that melon fruit fruit paper prepared by method of the present invention can be met by control water content
Different demands.On the one hand, which can directly eat, by change water content allow its mouthfeel be it is soft glutinous, can also
It is crisp；On the other hand, which can be wrapped in other food outer surfaces, such as package biscuit, energy stick etc., so as to improve
With the mouthfeel for enriching other foods, the supplement of enhanced nutrient.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (10)
1. a kind of preparation method of melon fruit fruit paper, comprising the following steps:
(1) prepare supplementary material: raw material is concentration melon fruit fruit juice, and auxiliary material is apple pomace.
(2) apple pomace pre-processes:
Mashing: it takes apple pomace that water is added to be beaten, obtains apple pulp；
Homogeneous: apple pulp is subjected to homogenization, homogenizing time is 3~5min；
Infusion: by the infusion under slight boiling condition of the apple pulp after homogenization；
Sieving: by the apple pulp sieving removal bulky grain after infusion, it is spare to obtain apple pulp；
(3) it deploys: concentration melon fruit fruit juice being added in above-mentioned apple pulp, mixed serum is obtained；
(4) form: by resulting mixed serum film on filming medium, drying is to get melon fruit fruit paper.
2. the method according to claim 1, wherein raw material is by weight percentage 30 in the step (1)
~60% concentration melon fruit fruit juice, auxiliary material be 30~60% apple pomace.
3. according to the method described in claim 2, it is characterized in that, the melon fruit is in watermelon, muskmelon or "Hami" melon
The mixing of any one or any two kinds or more.
4. the method according to claim 1, wherein apple pomace and the mashing quality of water in the step (2)
Than for 1:(2~4), beating time is 5~8min.
5. the method according to claim 1, wherein the infusion time is 20~30min in the step (2).
6. the method according to claim 1, wherein the step (3) obtained mixed serum uses high pressure
Impulse electric field carries out sterilization treatment, and the electric field strength of high-pressure pulse electric processing is 30~40kV/cm, and the burst length is
100~120 μ s, pulse width are 10~40 μ s, and pulse frequency is 500~1000Hz.
7. the method according to claim 1, wherein the raw material further include pomelo peel squeezing normal juice, it is described
The additive amount of pomelo peel squeezing normal juice is 8~12wt% that melon fruit fruit paper is concentrated.
8. the method according to claim 1, wherein using vacuum freeze drying, pre-freeze temperature in the step (4)
Degree is -40~-45 DEG C, and the pre-freeze time is 1.0~2.0h, and vacuum degree is 85~90Pa, and condenser temperature is -45~-50 DEG C.
9. the method according to claim 1, wherein further including the de- of addition 5%~15% in the step (3)
The step of acid decoloration cider is seasoned.
10. a kind of melon fruit fruit paper, which is characterized in that the fruit paper is by the original including apple pomace and concentration melon fruit fruit juice
Material is prepared.
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