Preparation technology for sea salt flavored watermelon seeds

A production process, technology of watermelon seeds, applied in the direction of food ingredients as taste improvers, food drying, food science, etc., can solve the problems of long processing time, bad taste of watermelon seeds, single taste of watermelon seeds, etc., and achieve the goal of processing Short time, lower temperature, easy to eat effect

Inactive Publication Date: 2019-01-11
平顶山市秦新民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Watermelon seeds are often processed into snacks due to their convenient materials and high nutrition. At present, the watermelon seeds on the market have a single taste, and the processing takes a long time, which is time-consuming and laborious. The taste of watermelon seeds is not good and the quality is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation technology of sea-salted watermelon seeds comprises the following steps:

[0019] Step 1. Washing: Put the stripped watermelon seeds into water at 30°C, then add edible sodium hydroxide to the water, stir the watermelon seeds, then remove the watermelon seeds, and dry the watermelon seeds with wind at 30°C;

[0020] Step 2. Freezing: Put the dried watermelon seeds in a freezer, freeze them at minus 5°C for 1 hour, then take them out and thaw them naturally;

[0021] Step 3, enzymatic hydrolysis: add compound enzyme to the thawed watermelon seeds to make the mass concentration of the compound enzyme 0.04%, stir and enzymolyze for 4 hours to obtain enzymatic hydrolysis watermelon seeds, the compound enzyme is composed of cellulase and hemicellulose Enzyme composition, the weight ratio of cellulase and hemicellulase is 3:5;

[0022] Step 4, fermentation: insert Saccharomyces cerevisiae into the enzymatic watermelon seeds, so that the number of live b...

Embodiment 2

[0028] A kind of preparation technology of sea-salted watermelon seeds comprises the following steps:

[0029] Step 1. Washing: Put the stripped watermelon seeds into water at 35°C, then add edible sodium hydroxide to the water, stir the watermelon seeds, then remove the watermelon seeds, and dry the watermelon seeds with the wind at 32°C;

[0030] Step 2. Freezing: Put the dried watermelon seeds in a freezer, freeze them at minus 5°C for 1.5 hours, then take them out and thaw them naturally;

[0031] Step 3, enzymatic hydrolysis: add compound enzyme to the thawed watermelon seeds, so that the mass concentration of the compound enzyme is 0.05%, stir for 4.5 hours to enzymolyze watermelon seeds, and the compound enzyme is composed of cellulase and hemicellulose Enzyme composition, the weight ratio of cellulase and hemicellulase is 4:5;

[0032] Step 4, fermentation: insert Saccharomyces cerevisiae into the enzymatic watermelon seeds, so that the number of live bacteria of Sacc...

Embodiment 3

[0038] A kind of preparation technology of sea-salted watermelon seeds comprises the following steps:

[0039] Step 1. Washing material: Put the stripped watermelon seeds into water at 40°C, then add edible sodium hydroxide to the water, stir the watermelon seeds, then remove the watermelon seeds, and dry the watermelon seeds with the wind at 35°C;

[0040] Step 2. Freezing: Put the dried watermelon seeds in a freezer, freeze them at minus 5°C for 2 hours, then take them out and thaw them naturally;

[0041] Step 3, enzymatic hydrolysis: add compound enzyme to the thawed watermelon seeds to make the mass concentration of the compound enzyme 0.06%, stir and enzymolyze for 5 hours to obtain enzymatic hydrolysis watermelon seeds, the compound enzyme is composed of cellulase and hemicellulose Enzyme composition, the weight ratio of cellulase and hemicellulase is 4:7;

[0042] Step 4, fermentation: insert Saccharomyces cerevisiae into the enzymatic watermelon seeds, so that the nu...

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PUM

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Abstract

The invention relates to a preparation technology for sea salt flavored watermelon seeds. The preparation technology comprises the following steps: cleaning materials: putting the peeled watermelon seeds into water at 30-40 DEG C, and then adding edible sodium hydroxide into water, stirring the watermelon seeds, fishing out the watermelon seeds and then drying the watermelon seeds with air at 30-35 DEG C; freezing: putting the dry watermelon seeds into a refrigerator, freezing for 1-2 hours at -5 DEG C, and then taking out and naturally thawing; performing enzymolysis: adding a compound enzymein mass concentration of 0.04-0.06% into the thawy watermelon seeds, and then stirring and performing enzymolysis for 4-5 hours, thereby acquiring zymolytic watermelon seeds; fermenting: adding brewer yeast into the zymolytic watermelon seeds, thereby acquiring the fermented watermelon seeds; soaking: putting 100-150 parts of fermented watermelon seeds, 40-50 parts of sea salt, 5-10 parts of white granulated sugar, 10-15 parts of dark soy sauce, 10-15 parts of pericarpium citri reticulatae and 250-300 parts of water, in parts by weight, into a basin, uniformly stirring and then soaking for 16-28 hours, fishing out the watermelon seeds and drying the watermelon seeds with air at 30-35 DEG C; and baking: putting the dry watermelon seeds into an oven.

Description

technical field [0001] The invention relates to the technical field of watermelon seeds processing, in particular to a production process of sea-salt-flavored watermelon seeds. Background technique [0002] Watermelon seeds are the seeds of the Cucurbitaceae plant watermelon, which can be used for food or medicine. Generally speaking, the seeds in the watermelon we eat daily can also be made into watermelon seeds, but they are too small, so the watermelon seeds produced on the market usually come from Special watermelon varieties, such as Lanzhou's Dagua. Da melon, also known as seed melon, produces melon seeds with black edges and white hearts, full grains and large slices. In autumn, after the seed melons are ripe, break the melons with fists, eat the meat and take the seeds, wash them with water, and dry them in the sun before they can be sold in the market. Black melon seeds are rich in protein, fat, vitamin B, D and other nutrients, and they are mostly used for daily c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10A23L5/00
CPCA23V2002/00A23L5/00A23L5/10A23L5/19A23L25/00A23L25/40A23V2200/16A23V2300/10
Inventor 秦新民
Owner 平顶山市秦新民食品有限公司
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