Study On Hami Melon Cell Water By Using Ultra High Pressure Technology And Its New Products Devepment

China has abundant resources of Hami melon,the production of Hami melon is about 700,000 tons.The main forms of its deep processing are juice and power except sales.The water content in vegetable is generally about 85-90%,while the vegetable power is only about 8-10%,so there is about 80%water unused in processing.Here the paper investigated the best extraction conditions,analyzed micro-organisms and aroma with high pressure treatment,and nanlyzed the quality that was packed with different materials and storaged with different conditions.Research results were as follows:(1) The optimum extraction conditions of Hami melon water was obtained,and the mathematical model of correlation among extract temperature,extract time,the dosage of Vc and citric acid,ratio of concentration was established by means of quadratic general rotary unitized design.The results indicated that the optimum extraction conditions is extraction temperature 60℃,extraction time 15 min,the dosage of Vc and citric acid is 0.125%respectively,the ratio of its concentration is 7:1.(2) The mathematical model of inactiviation of Escherichia coli processed by ultra high pressure was established by means of Response Surface Method,It can provide a theoretical model of Escherichia coli under ultra high pressure sterilization.(3) Compare to the control sample,the volatile components in Hami melon water with high pressure processing are different,some new aroma components were produced,suce as Methyl acetate,2-methyl butyrate,butyrate and so on.But the aroma compounds changed significantly after high temperature sterilization,which was no natural cantaloupe smell except cooked smell.(4) According to the Guadagni theory,11 kinds of characteristics aroma compounds were established,such as ethyl acetate,hexanal,Acetic acid, 2-methylpropyl ester,Butanoic acid,methyl ester,Acetic acid,2-phenylethyl ester, 2,3-Butanedioldiacetate,2-methylbutyraldehyde,butyl acetate,2-hexenal,formic acid hexyl ester.(5) The effects of three packing materials were evaluated by analysing the aroma compounds,which were storaged under different time and temperature conditions. The results indicated that there is no obvious difference between PET and bottle glass, the main compounds is ester,aldehyde,ketone,alcohol,such as ethyl acetate, hexanal,Acetic acid,2-methylpropyl ester,Butanoic acid,methyl ester,Acetic acid, 2-phenylethyl ester,2,3-Butanedioldiacetate,2-methylbutyraldehyde,butyl acetate, 2-hexenal and so on.so the packing materials have more effect on aroma of Hami water.