Preparation method of watermelon peel fruit vinegar

A technology of watermelon rind and watermelon rind pulp, which is applied in the field of preparation of watermelon rind fruit vinegar, can solve the problems of low utilization rate, not easy to eat too much, low nutritional value, etc., and achieve the effect of pleasant acidity, natural and soft taste, and unique flavor

Inactive Publication Date: 2018-12-21
威宁县荞源食品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, people mainly eat the flesh of watermelon, and the skin of watermelon is mostly eaten by pickling, which has low utilization rate, low nutritional value, and is not easy to eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of watermelon rind fruit vinegar, comprising the steps of:

[0024] A. Raw material processing: select fresh watermelon, remove the green skin and red flesh, crush and squeeze the juice to obtain watermelon pulp;

[0025] B. Enzymolysis treatment: add citric acid to the watermelon rind slurry, adjust the pH to 3.0, then add compound enzymes, the amount added is 2% of the mass of the watermelon rind slurry, and enzymatically hydrolyze at a constant temperature of 50°C for 2.5 hours to obtain watermelon rind enzymatic hydrolysis pulp , wherein the ratio of cellulase, pectinase, proteolytic enzyme and glucoamylase in the compound enzyme is 5:3:2:1;

[0026] C. Enzyme inactivation: heat up the watermelon rind enzymatic deslurry in step B to 85°C, keep it for 20min, and filter to obtain watermelon rind liquid a;

[0027] D. Alcoholic fermentation: after adjusting the pH of the watermelon rind a to 4.2, inoculate yeast, the inoculum amount is 6% of the m...

Embodiment 2

[0033] A preparation method of watermelon rind fruit vinegar, comprising the steps of:

[0034] A. Raw material processing: select fresh watermelon, remove the green skin and red flesh, crush and squeeze the juice to obtain watermelon pulp;

[0035] B. Enzymolysis treatment: add citric acid to the watermelon rind slurry, adjust the pH to 4.0, then add compound enzymes, the amount added is 5% of the mass of the watermelon rind slurry, and enzymatically hydrolyze at a constant temperature of 55°C for 1.5h to obtain watermelon rind enzymatic hydrolysis pulp , wherein the ratio of cellulase, pectinase, proteolytic enzyme and glucoamylase in the compound enzyme is 5:3:2:1;

[0036] C. Enzyme inactivation: heat up the watermelon rind enzymatic hydrolysis step to 95°C, keep it for 10 minutes, and filter to obtain watermelon rind liquid a;

[0037] D. Alcoholic fermentation: after adjusting the pH of the watermelon rind a to 4.4, inoculate yeast, the inoculum amount is 8% of the qual...

Embodiment 3

[0043] A preparation method of watermelon rind fruit vinegar, comprising the steps of:

[0044] A. Raw material processing: select fresh watermelon, remove the green skin and red flesh, crush and squeeze the juice to obtain watermelon pulp;

[0045] B. Enzymolysis treatment: add citric acid to the watermelon rind pulp, adjust the pH to 3.5, then add compound enzyme, the addition amount is 3% of the watermelon rind pulp quality, 52 ℃ constant temperature enzymatic hydrolysis for 2 hours, get the watermelon rind enzymatic hydrolysis pulp, The ratio of cellulase, pectinase, proteolytic enzyme and glucoamylase in the compound enzyme is 5:3:2:1;

[0046] C. Enzyme inactivation: heat up the watermelon rind enzymatic hydrolysis step to 90°C, keep it for 15 minutes, and filter to obtain watermelon rind liquid a;

[0047] D. Alcoholic fermentation: After adjusting the pH of watermelon rind a to 4.3, inoculate yeast, the inoculation amount is 7% of the mass of watermelon rind a, and fe...

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PUM

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Abstract

The invention relates to a preparation method of watermelon peel fruit vinegar, which belongs to the technical field of fruit vinegar processing. The watermelon peel fruit vinegar which is prepared inthe steps of by taking pulp-removed watermelon peel as the raw material and treating raw materials, enzymolyzing, deactivating the enzyme, alcohol fermenting, fermenting via acetic acid, filtering, aging, flavoring, sterilizing and packaging is not only rich in nutrition, unique in flavor and natural and soft in taste, but also has the efficacy for eliminating the summer heat, facilitating the dieresis, invigorating the spleen and clearing away the internal heat, also can improve the utilization rate of watermelon peels, and can provide a novel way for further processing and utilizing the watermelon peels.

Description

technical field [0001] The invention relates to a preparation method of watermelon rind fruit vinegar, which belongs to the technical field of fruit vinegar processing. Background technique [0002] Fruit vinegar is a sour condiment or sour drink brewed from fruits, including hawthorn, grapes, persimmons, etc., or the processing waste of the above-mentioned fruits. It has the nutritional and health functions of both fruits and vinegar. Fruit vinegar contributes to the normal progress of the tricarboxylic acid cycle in the human body, can promote the body's metabolism, thereby smoothing aerobic metabolism, helping to remove deposited lactic acid, regulate acid-base balance, and eliminate fatigue. Different fruit vinegar varieties have different effects Efficacy, such as apple cider vinegar and persimmon vinegar can lower blood pressure and soften blood vessels, red date vinegar can replenish qi and blood, and many fruit vinegars are healthy organic drinks. [0003] Watermelo...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor孙吉孙翔孙学武戴永菊
Owner威宁县荞源食品加工厂