Seed Melon Powder Processing Technology Research

Seed melon is one of the important economic crops in Xinjiang province, but the main product of seed melon is seed, the rest are discarded, which causes the waste of resources. In this paper, to improve the comprehensive utilization of low rate of seed melon resources, research on production technology of seed melon powder.The results of the study are as follows:(1) Based on single factor experiments, response surface design experiment, the optimal condition of color process was: the ascorbic acid concentration was 0.6 g/L, citric acid concentration was 8.5 g/L of mixed acid solution, color –protectiong time was 23 min, the absorbance value was 0.320. This condition to protect quality of seed melon meat, improve overall quality of seed melon powder.(2) The seed melon powder were prepared by three kinds of drying methods, physicochemical and rheological indicators were measured. The result showed that: the hygroscopicity of seed melon powder were weakest which prepared by spray drying. In Spray drying, freeze drying and hot air drying preparation of seed melon powders, the content of total sugar were 4.74%, 4.92%, 3.05%; total acid content were 0.23%, 0.20%, 0.19%; the content of Vc were 6.82 mg/100 g, 5.73 mg/100 g, 2.96 mg/100g; the powder flow ability index were1.01, 0.95, 0.56; the powder adhesive index were 8.96, 8.81, 9.13; the average power caking index were 38.48, 85.03, 98.42. Comprehensive result, the quality of seed melon powder prepared by spray drying was better than the other two kinds of drying methods, suitable for seed powder storage and transportation.(3) By single factor experiment and response surface optimization of spray drying technology parameters, the result showed: the inlet air temperature and outlet air temperature were 175 ? and 76 ?, Malt dextrin adding 63%, feeding speed was 25 ml/min, the average flour extraction rate was 73.55% in this conditions for spray drying preparation of melon seed powder.(4)Through the single factor experiment, the results showed that Xanthan gum and CMC-Na composite addition amount of 1.0% with mixed to add to the melon seed powder which solubility was 92.67%; microcrystalline cellulose content was 0.8g/kg, the liquidity is best, not easy to agglomerate. By orthogonal experiment combined with fuzzy mathematical evaluation method, the results show that the optimal combination condition was: xylitol adding amount was 4%, the dietary fiber content was 6%, Xanthan gum and CMC-Na adding amount was 1.0%, the sensory evaluation scores the highest at this time.