Production method of lactic acid bacteria fermented lemon watermelon peel
A technology of lactic acid bacteria fermentation and production method, applied in the field of lactic acid bacteria fermented lemon watermelon, to achieve the effect of increasing nutrients, enriching the market, and improving taste
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[0023] Example 1.
[0024] Choose fresh, thick-skinned, no rot, no mechanical damage, no pests and diseases, and normal quality watermelons, and clean the sand and other magazines attached to the watermelon skin with running water. Remove the outer skin of the watermelon, cut the watermelon, cut off the flesh, leaving only the watermelon cuddles, and discard all the watermelon cuddles that have deteriorated and contaminated impurities to prevent them from entering the next process. After careful selection, the watermelon jade should be thoroughly washed with water to wash away the flesh still attached to the skin. Cut the watermelon cui into 0.8cm watermelon cubes and put it in 0.03% NaHSO 3 Soak the watermelon cubes in the solution for 40 minutes for color protection. The color-protected watermelon cubes are hardened in a 3% calcium lactate solution at 40°C for 3 hours. Then, the watermelon cubes are put into hot water at a temperature of 85°C to maintain For 2 minutes, perform...
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[0026] Example 2.
[0027] Choose fresh, thick-skinned, no rot, no mechanical damage, no pests and diseases, and normal quality watermelons, and clean the sand and other magazines attached to the watermelon skin with running water. Clean the watermelon's emerald green skin, cut the watermelon, peel off the flesh, and leave only the watermelon jade. All watermelon jade that has deteriorated and contaminated impurities should be discarded to prevent it from entering the next process. After careful selection, the watermelon jade should be thoroughly washed with water to wash away the flesh still attached to the skin. Cut the watermelon cui into 1.2cm watermelon cubes and place them in 0.01% NaHSO 3 Soak the watermelon cubes in the solution for 60 minutes for color protection. The color-protected watermelon cubes are hardened in a 5% calcium lactate solution at 45°C for 3 hours. Then, the watermelon cubes are put into hot water at 95°C to maintain For 3 minutes, perform the finishin...
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