Study On Seris Of Products Of Hami Melon

Fruit cake processing can make the fruit nutrition most reservations, form a kind of starch is not added, does not contain any chemical pigment, essence and any other chemical synthetic substances, high fruit pulp content of natural low sugar nutritive food.Xinjiang produced a large quantity of high quality, highly grape, apricot, peach and pear, favored by the people of the world, because of their short storage, transportation and difficult to produce seasonal short and other unfavorable factors, such that it cannot be enjoyed by widespread consumer.At present, our country fruit deep processing of low level processing, low value-added products, less processed products, can not meet consumer demand, new product development inevitable. In this study, apricot, peach, grape and pear as raw materials, the development of grape fruit cake, apricot fruit cake, peach fruit cake, pear fruit cakes and other products, not only to increase the types of products, but also can broaden the scope of the processing and utilization of several kinds of fruit, to extend the industrial chain, Xinjiang will be the resource advantage into economic advantage, and has very important significance.The main results are as follows:(1) to the grapes as the main raw material for the development of grapefruit cake, through the experiment to determine the optimal formula and process were: the best formula of grape fruit cake Grape Juice 100 m L,white sugar 50 g, composite gel(pectin: Arabia tree =4:1). Amount 5G. So, the optimum process is: under the temperature of 50 DEG C dried about 20 h.(2) with apricot as the main raw material is developed apricot fruit cake, through the experiment to determine the optimal formula and process were:0.05% citric acid color protection, pre cooked 3~5min effect is good, gelling carrageen an + pectin(1:1) composite adhesive, optimal combination formula for the original apricot pulp45%, maltose syrup 30%,composite gel 2.5%, sugar 20%. Boiling temperature of 95 to 100 DEG C,boiling after the solid content is 45% ~50%, the first stage of baking, the fruit cake into 65 C 4 h second stages baking, drying temperature of 50 DEG C, adaxially drying drying 18 h, reverse 6h.(3) to the peach as the main raw material for the development of peach fruit cake, through the experiment to determine the optimal formula and process were: 33.6% peach puree, maltose syrup, pectin, 9.3% Arabia gum as compound rubber(mass ratio 1:1) 1.5%, sugar 11%, citric acid 0.2%. The optimal cooking conditions for 95 ~ 100 DEG C, time of 15min;the optimal drying conditions of 60 DEG C, time 22 h.(4) in pear as the main raw material for the development of peach fruit cake, through the experiment to determine the optimal formula and process were: carrageen an, agar(mass ratio 3:1) as the composite gelling agent, the product formula is: pear juice 80 ml, the gelling agent 3G, citric acid0.50 g, sucrose 28 g. Boiling sugar degree of 49% end, drying conditions for dry 15 h 60 DEG C.