Not From Concentrate Juice Reduced From Bisek Xing Melon(“Melon For Elderly”) Process Optimization And Product Development

Xinjiang thick-skinned melon variety Bisek Xing,commonly known as "Melon for elderly",has a soft taste,rich nutrition,and is a high-quality raw material for the production of Not From Concentration(NFC).However,the Melon for elderly is heat-sensitive,and problems such as cooking taste,low juice stability and short shelf life will occur during processing,which seriously affect the product quality.In addition,the taste of NFC melon for elderly juice is relatively simple,and the nutrients are not rich enough,which has a certain impact on the production of the product.In this study,using the melon for elderly and Aksu rock sugar heart red Fuji apple flavor research materials,single factor experiments were used to study the four factors of enzyme inactivation time,homogenization time,ultrasonic time,and sterilization time during the NFC juice processing process.Different processing time parameters have different effects on juice quality.Based on this,the four-factor three-level orthogonal experiment was designed,and the best process parameters of juice were analyzed based on physical and chemical indicators and sensory evaluation.On the basis of the NFC Melon for Elderly juice technology,combined with our team’s mature NFC apple juice technology,we develop new NFC melon for elderly-apple compound juice products.The shelf life of two juice products was predicted,and the main research results are as follows:1.NFC melon for elderly juice processing technology optimization.Physical and chemical indicators and sensory evaluation scores are used as the standard.The single factor experiment results show that the best parameters for NFC melon for elderly juice processing are 70℃ for enzyme inactivation for 85 s,homogenization for 3 min,ultrasound for 3 min,and sterilization for 85 s.The orthogonal experiment was designed above,and the analysis showed that the enzyme inactivation treatment in the juice processing has the greatest influence on the brightness value L,color h,turbidity,soluble solid content,and solid-acid ratio of the juice.The homogenization treatment has the greatest influence on the titratable acid content.Ultrasound The treatment has the greatest impact on the color value and sensory evaluation,and the sterilization treatment has less impact than other operations.Based on the results of single factor experiment and orthogonal experiment,it can be seen that the optimal process combination of juice is the best combination of enzyme inactivation for 85 s,homogenization for 4 min,ultrasound for 2 min,and sterilization for 85 s.2.Research and development of NFC Melon for elderly-apple compound juice product.The soluble solid content,titratable acid content,solid-acid ratio,brightness value L,chromaticity value C,color h,turbidity and sensory evaluation scores are used as evaluation indicators to analyze and determine the influence of different compound ratios on the quality of juice.The different compounding methods of fruit juice were studied,and the compounding method of compound fruit juice was determined to be Melon for elderly juice at 70℃ for enzyme inactivation for 85 s,homogenization for 4 min,ultrasound for 2 min,and apple juice at 85℃ for enzyme inactivation for 15 s,homogenization for 5 min,ultrasound After 5 minutes,the ratio of Melon for elderly juice to apple juice is 1:4.The compound juice is sterilized at 85℃ for 85 s.3.NFC juice shelf life prediction.Using NFC melon for elderly juice and NFC melon for elderly-apple compound juice as raw materials,based on the accelerated shelf life test model,shelf life experiments were carried out at 4℃,27℃,and 37℃,and the samples were tested for physical and chemical indicators during the storage period.Microbiological testing and sensory evaluation.The results showed that during the experiment,the sensory evaluation scores of the two NFC juice samples gradually decreased,the soluble solid content in the physical and chemical indicators did not change significantly,the titratable acid content increased slightly,the color index changed little,and the juice turbidity gradually decreased.The total number of E.coli and colonies did not exceed the standard.In this experiment,when the sensory evaluation reaches5 minutes,it is regarded as the end point of the shelf life experiment.It is calculated that the shelf life of NFC melon for elderly juice at 20℃ commercial storage temperature is 27.5～31.5 d,and the shelf life of NFC melon for elderly-apple compound juice is 34～37.5 d.Products meet NFC melon juice shelf life standards.