Study On Seris Of Products Of Hami Melon

The hami melon of Xinjiang have a large quantity of high quality and reasonable price, has won the praise of customers. But because of some adverse factors, such as:the short storage period, transportion and production of seasonal short, making it cannot be widely for consumers.At present, the low level of cantaloupe processing, processing small value-added products, processed products is relatively small, Their products can not efficiently meet the needs of consumers demand and hindering the development of new products.Therefore, with the abundant hami melon resource in xinjiang, to develop the production such as chankings, compound jam, fruit vinegar, and fruit powder. It is possible with these methods to increase the hami melon variety of our products, broadening the hami melon processing scope, extending the hami melon industry chain in xinjiang. The main conclusions are as follows:(1) Hami melon chankings was processed by using Hami melon as the raw materials. The optimal conditions for alcoholic fermentation were as the following:adding18%of white sugar,0.9%of citric acid and0.8%of pectin. The best process conditions for:smear thickness of about1.5mm, baking temperature of55℃,15h.(2)The optimal formula for the compound jam was confirmed by single factor experiment, orthogonal test and sensory evaluation:under the temperature100℃for3min, Hami melon:apple ratio of5:1(mass ratio), pulp:white sugar of1:0.6(mass ratio), adding0.30%of citric acid. Compound jam were sterilized for temperature of90℃,15min, and save for seven days in37℃. The produced jam possessed desirable texture and had better quality in color and flavor.(3) The optimal conditions for alcoholic fermentation were as the following:inoculation amount10%,initial sugar concentration10%, fermentation temperature30℃, and the fermentation time120h; The optimum acetic acid fermentation conditions were as the following:inoculation amount10%, pH4.5, fermentation temperature30℃.(4)The optimal conditions for melon powder were as the following:the amount of maltodextrin was15%, the amount of citric acid was0.2%-0.4%, and spray-drying parameters of the inlet temperature of190℃, material flow400mL/h (the actual flowing velocity was1000mL/h), exhaust wind speed0.75m3/min, atomization pressure180KPa.