Watermelon enzyme and preparation method thereof

A watermelon and enzyme technology, applied in the field of watermelon enzyme and its preparation, can solve problems such as unacceptable, mixed taste, affecting market prospects, etc., and achieve the effect of benefiting the body's needs, increasing vitality, and enriching nutritional value

Inactive Publication Date: 2017-01-11
邓志翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing fruit and vegetable enzymes are a kind of comprehensive plant enzymes. They are enzyme products obtained by fermenting plant raw materials such as fruits and vege

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The invention provides a kind of preparation method of watermelon ferment, it is characterized in that, comprises the following steps:

[0035] Step 1, washing the watermelon with clear water, then separating the watermelon peel from the watermelon pulp, and then separating the white peel and the green peel of the watermelon peel;

[0036] Step 2, after the separated green pericarp is quick-frozen, it is pulverized into watermelon emerald powder with a particle size of 40 mesh, for subsequent use;

[0037] Step 3: Quick-freeze the watermelon flesh in step 1 and cut it into fruit particles with a particle size of 2.5-2.8 cm, and quickly freeze the white peel and cut it into peel particles with a particle size of 0.4 cm for later use;

[0038] Step 4. Mix the peel granules and the watermelon emerald powder according to the volume ratio of 2:1 to prepare the first mixture, then add cellulase to it, and continue to stir the enzymolysis reaction for 2 hours to obtain enzymol...

Embodiment 2

[0050] The invention provides a kind of preparation method of watermelon ferment, it is characterized in that, comprises the following steps:

[0051]Step 1, separating the watermelon peel from the watermelon pulp, and then separating the white peel and the green peel of the watermelon peel;

[0052] Step 2, after the separated green pericarp is quick-frozen, it is pulverized into watermelon emerald powder with a particle size of 40-60 mesh, and set aside;

[0053] Step 3: Quick-freeze the watermelon pulp in Step 1 and cut it into 2 cm in diameter, and cut the white peel into 0.2 cm in diameter for later use;

[0054] Step 4. Mix the peel granules and the watermelon emerald powder according to the volume ratio of 3:1 to prepare the first mixture, and then add cellulase to it, and continue to stir the enzymolysis reaction for 3 hours to obtain enzymolysis The product is stored at 0-4°C for later use, wherein the temperature of the enzymolysis reaction is 38-40°C, and the amoun...

Embodiment 3

[0063] The invention provides a kind of preparation method of watermelon ferment, it is characterized in that, comprises the following steps:

[0064] Step 1, separating the watermelon peel from the watermelon pulp, and then separating the white peel and the green peel of the watermelon peel;

[0065] Step 2, after the separated green pericarp is quick-frozen, it is pulverized into watermelon emerald powder with a particle size of 60 mesh, for subsequent use;

[0066] Step 3, after quick-freezing the watermelon pulp in step 1, cut it into fruit particles with a particle size of less than 3 cm, and quickly freeze the white peel and cut it into peel particles with a particle size of less than 0.5 cm, and set aside;

[0067] Step 4. Mix the peel granules and the watermelon emerald powder according to the volume ratio of 3:1 to prepare the first mixture, and then add cellulase to it, and continue to stir the enzymolysis reaction for 4 hours to obtain enzymolysis The product is st...

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Abstract

The invention discloses a watermelon enzyme and a preparation method thereof. The preparation method of the watermelon enzyme comprises the following steps: separating watermelon peels and watermelon fleshes, and then separating white peels and green peels of the watermelon peels; pulverizing the green peels into watermelon green peel powder; fast freezing the watermelon fleshes, and cutting into fruit granules; fast freezing the white peels, and cutting into peel granules for later use; uniformly mixing the peel granules and the watermelon green peel powder, and performing enzymolysis reaction; mixing the enzymolysis product with the fruit granules to obtain a second mixture; alternately spreading white sugar and the second mixture, and performing primary fermentation to obtain a primary fermentation product; filtering the primary fermentation product to obtain a filtration product and a filtrate, fast freezing the filtration product, pulverizing, mixing with the filtrate, lemon powder and honey, performing secondary sealed fermentation, filtering, pasteurizing, and performing low-temperature preservation to obtain the watermelon enzyme finished product. According to the invention, different parts of a watermelon are subjected to the separation treatment and the multiple fermentation treatments through the method, thus obtaining the watermelon enzyme having a pure taste.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of watermelon ferment and preparation method thereof. Background technique [0002] Enzyme is also called "enzyme". Enzyme is a protein smaller than a cell. It is a special protein with biocatalysis. It undertakes various biochemical changes in the metabolism of the human body. At the present stage, the competition in modern society is fierce, the pace of life is accelerated, and environmental pollution is becoming more and more serious. As people age, the enzymes in people's bodies will decrease day by day. The reduction of enzymes will lead to the appearance of various symptoms. Due to the single action of enzymes, to prevent and treat these diseases, we must take in more enzymes from the diet, and after the food is high-temperature and refined, it makes the food The enzymes in the food are destroyed, causing people to ingest ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L2/38
CPCA23L2/382A23V2002/00A23V2200/30A23V2200/31A23V2200/314A23V2200/32A23V2250/21A23V2250/76
Inventor 邓志翔
Owner 邓志翔
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