CN106307500A - Watermelon enzyme and preparation method thereof - Google Patents

Watermelon enzyme and preparation method thereof Download PDF

Info

Publication number
CN106307500A
CN106307500A CN201610703580.XA CN201610703580A CN106307500A CN 106307500 A CN106307500 A CN 106307500A CN 201610703580 A CN201610703580 A CN 201610703580A CN 106307500 A CN106307500 A CN 106307500A
Authority
CN
China
Prior art keywords
ferment
peel
citrullus vulgaris
watermelon
filtrate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610703580.XA
Other languages
Chinese (zh)
Inventor
邓志翔
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201610703580.XA priority Critical patent/CN106307500A/en
Publication of CN106307500A publication Critical patent/CN106307500A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

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

Citrullus vulgaris ferment and preparation method thereof
Technical field
The present invention relates to food processing technology field.It is more particularly related to a kind of Citrullus vulgaris ferment and preparation thereof Method.
Background technology
Ferment is also called " enzyme ", and ferment is a kind of protein less than cell, is a kind of with biocatalysis Specific proteins, the mediator of various Biochemical changes in new city metabolism in its underwriter's body.In present stage, modern society's competition swashs Strong, rhythm of life is accelerated, and environmental pollution is day by day serious, and along with the growth at people's age, the ferment in people's body can subtract day by day Few.The minimizing of ferment, may result in the appearance of various symptom, due to zymosthenic unicity, will prevent and treat these diseases Disease, we must absorb more ferment from meals, and food is after high temperature, polish, makes again the ferment in food Element is destroyed, and the ferment causing people to absorb from food is the lowest, it is impossible to meet the normal need of people.For making enzyme food More conforming to modern and to multiformity, the balance of nutritional need and be prone to absorbability, the making of ferment has become very urgent Topic.
Existing fruit-vegerable ferment is the one of comprehensive plant ferment, is by material of vegetable origins such as fruit and vegetables in ferment goods The ferment goods that fermentation obtains, prepare raw material due to it and include various fruits and vegetable, and taste mixes, should not be by most of crowds Accept, affect its market prospect.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide the preparation method of a kind of Citrullus vulgaris ferment, through the different piece of Citrullus vulgaris is carried out After separating treatment and repeatedly fermentation process, it is thus achieved that the Citrullus vulgaris ferment of pure taste;
It is a still further object of the present invention to provide a kind of Citrullus vulgaris ferment, pure taste, homogenizing, applicable general population drinks.
In order to realize according to object of the present invention and further advantage, it is provided that the preparation method of a kind of Citrullus vulgaris ferment, It is characterized in that, comprise the following steps:
Step one, Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards the white peel of Citrullus vulgaris peel is separated with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 40-60 mesh, standby With;
Step 3, particle diameter is become to be less than the fruit grain of 3cm the flesh of Pulp Citrulli quick-freezing rear cutout in step one, after white peel quick-freezing It is cut into the particle diameter peel granule less than 0.5cm, standby;
Step 4, by described peel granule and described EXOCARPIUM CITRULLI powder according to the ratio mix homogeneously that volume ratio is 2-3:1 Preparing the first mixture, afterwards, be added to cellulase, continuously stirred enzyme digestion reaction 2-4h obtains enzymatic hydrolysate, 0-4 DEG C Under save backup, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is that 2.5-3.5mg/Kg first mixes Compound;
Step 5, enzymatic hydrolysate is heated to 80-90 DEG C, insulated and stirred 10-15min, standby;
Step 6, it is 1:2-by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio The ratio of 3 is mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is 4- Second mixture layer of 5cm, afterwards, repeats to lay white sugar layer and the second mixture layer three times, at the second mixture of the superiors Inoculation yeast bacterium on layer;
Step 8, repetition step 7, until the remaining space of fermentation vessel is less than the 10% of its capacity, are 27-30 in temperature DEG C lower seal ferments 25-30 days, it is thus achieved that one time fermentation product;
Step 9, by one time fermentation product filter, it is thus achieved that filtrate and filtrate, little by being crushed to particle diameter after filtrate quick-freezing In 80 mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel according to the ratio that volume ratio is 10:30-45:1:6 Carry out secondary seal fermentation after example mixing and obtain ferment in second time product in 2-3 month;
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
Preferably, wherein, in described step 3, particle diameter is become to be less than 2cm's the flesh of Pulp Citrulli quick-freezing rear cutout in step one Fruit grain, becomes particle diameter to be less than the peel granule of 0.3cm white peel quick-freezing rear cutout, standby.
Preferably, wherein, in described step 4, the enzyme digestion reaction time is 2.5-3h.
Preferably, wherein, in described step 4, the temperature of enzyme digestion reaction is 38 DEG C, and the addition of cellulase is 2.5mg/Kg the first mixture.
Preferably, wherein, in described step 6, enzymatic hydrolysate is 1:3 with the volume ratio of the fruit grain in step 3.
Preferably, wherein, in described step 8, in each fermentation tank, saccharomycetic inoculum concentration is 0.5-1%.
Preferably, wherein, in described step 8, it is that 27-28 DEG C of lower seal ferments 30 days in temperature, it is thus achieved that one time fermentation Product.
Preferably, wherein, in described step 10, filtrate, filtrate, Fructus Citri Limoniae powder and Mel after pulverizing are according to volume Carry out secondary seal fermentation after mixing than the ratio for 10:35:1:6 and within 2-3 month, obtain ferment in second time product, wherein, fermentation temperature Degree is for 28-30 DEG C.
A kind of Citrullus vulgaris ferment applying above-mentioned preparation method to prepare.
Beneficial effects of the present invention:
The inventive method does not add allogenic water during preparing Citrullus vulgaris ferment, but uses the water of flesh of Pulp Citrulli itself Point, polysaccharide and fructose carry out fermentation process, maintain original local flavor of Citrullus vulgaris, by fermenting twice not only by EXOCARPIUM CITRULLI and west Nutrient in melon pulp fully decomposes and discharges, moreover it is possible to the nutrition in watermelon seeds is fully extracted, prepares Citrullus vulgaris ferment not only maintain original local flavor of Citrullus vulgaris, also there is abundant nutritive value, such as: calcium, phosphorus, ferrum, potassium, dimension are raw Element A, vitamin C, lycopene and multiple essential amino acid, can reach to a certain extent to promote the production of body fluid, relieving restlessness, quench the thirst, expelling summer-heat Heat, lung heat clearing stomach, diuresis, aid digestion, excitometabolic effect, is a kind of beverage that can grow body complement.
The Citrullus vulgaris ferment that the present invention provides is a kind of brand-new, science, ferment formula of safety, reaches to use safety to defend Raw, the vigor of increase ferment, the pure Citrullus vulgaris mouthfeel of holding ferment, it is easy to accepted by general population, beneficially people couple The somatogenic need of ferment, it is beneficial to people and to the absorption of ferment and promotes the healthy purpose of people.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this Invention research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description Word can be implemented according to this.
Should be appreciated that used herein such as " have ", " comprising " " including " term do not allot one or more its Its element or the existence of a combination thereof or interpolation.
Embodiment 1
The present invention provides the preparation method of a kind of Citrullus vulgaris ferment, it is characterised in that comprise the following steps:
Step one, Citrullus vulgaris clear water is cleaned, afterwards Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards white by Citrullus vulgaris peel Color peel separates with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 40 mesh, standby;
Step 3, the fruit grain becoming particle diameter to be 2.5-2.8cm the flesh of Pulp Citrulli quick-freezing rear cutout in step one, by white peel speed Freeze the peel granule that rear cutout becomes particle diameter to be 0.4cm, standby;
Step 4, by described peel granule and described EXOCARPIUM CITRULLI powder according to the ratio mix homogeneously system that volume ratio is 2:1 Obtaining the first mixture, afterwards, be added to cellulase, continuously stirred enzyme digestion reaction 2h obtains enzymatic hydrolysate, protects at 0-4 DEG C Depositing standby, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is 2.5mg/Kg the first mixture;
In above-mentioned steps, peel granule carries a certain amount of moisture, enzyme after it being mixed with EXOCARPIUM CITRULLI powder Solve reaction, cellulose therein can be fully hydrolyzed, reduce compact texture therein, contribute in subsequent step fibre The fermentation process of dimension element, helps speed up the release of nutritional labeling in peel granule and EXOCARPIUM CITRULLI powder.
Step 5, enzymatic hydrolysate is heated to 80 DEG C, insulated and stirred 10min, standby;
Step 6, it is 1:2 by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio Ratio be mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is Second mixture layer of 4cm, afterwards, repeats to lay white sugar layer and the second mixture layer three times, at the second mixture of the superiors Inoculation yeast bacterium on layer;
Step 8, repetition step 7, until the remaining space of fermentation vessel is less than the 10% of its capacity, are 27-30 in temperature DEG C lower seal ferments 25-30 days, it is thus achieved that one time fermentation product;
In above-mentioned steps, after enzymatic hydrolysate is carried out rational proportion with the fruit grain containing abundant fruit juice, it is no longer necessary to Additional moisture both can complete the initial fermentation to Citrullus vulgaris peel and sarcocarp, it is thus achieved that the one time fermentation thing of pasty state, the addition of white sugar It is favorably improved fermentation efficiency, the mouthfeel of regulation one time fermentation thing;
Step 9, by one time fermentation product filter, it is thus achieved that filtrate and filtrate, little by being crushed to particle diameter after filtrate quick-freezing In 80 mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel be the ratio of 10:30:1:6 according to volume ratio Carry out secondary seal fermentation after mixing and obtain ferment in second time product in 2-3 month;
After one time fermentation, the watermelon seeds in fruit grain is separated from fruit grain, after above-mentioned steps is pulverized, filters Watermelon seeds in thing is the most crushed, after through ferment in second time, by abundant for the nutritional labeling in Exocarpium Citrulli, flesh of Pulp Citrulli and watermelon seeds Dissolution, it is thus achieved that nutritious, the Citrullus vulgaris ferment of pure taste;
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
Embodiment 2
The present invention provides the preparation method of a kind of Citrullus vulgaris ferment, it is characterised in that comprise the following steps:
Step one, Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards the white peel of Citrullus vulgaris peel is separated with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 40-60 mesh, standby With;
Step 3, the flesh of Pulp Citrulli quick-freezing rear cutout in step one is become the fruit grain of particle diameter 2cm, be cut into after white peel quick-freezing The peel granule of particle diameter 0.2cm, standby;
Step 4, by described peel granule and described EXOCARPIUM CITRULLI powder according to the ratio mix homogeneously system that volume ratio is 3:1 Obtaining the first mixture, afterwards, be added to cellulase, continuously stirred enzyme digestion reaction 3h obtains enzymatic hydrolysate, protects at 0-4 DEG C Depositing standby, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is 3mg/Kg the first mixture;
Step 5, enzymatic hydrolysate is heated to 90 DEG C, insulated and stirred 15min, standby;
Step 6, it is 1:3 by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio Ratio be mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is Second mixture layer of 5cm, afterwards, repeats to lay white sugar layer and the second mixture layer three times, at the second mixture of the superiors Inoculation yeast bacterium on layer;
Step 8, repetition step 7, until the remaining space of fermentation vessel is less than the 10% of its capacity, are 27-30 in temperature DEG C lower seal ferments 25-30 days, it is thus achieved that one time fermentation product;
Step 9, by one time fermentation product filter, it is thus achieved that filtrate and filtrate, little by being crushed to particle diameter after filtrate quick-freezing In 80 mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel be the ratio of 10:35:1:6 according to volume ratio Carry out secondary seal fermentation after mixing and obtain ferment in second time product in 2-3 month;
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
Embodiment 3
The present invention provides the preparation method of a kind of Citrullus vulgaris ferment, it is characterised in that comprise the following steps:
Step one, Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards the white peel of Citrullus vulgaris peel is separated with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 60 mesh, standby;
Step 3, particle diameter is become to be less than the fruit grain of 3cm the flesh of Pulp Citrulli quick-freezing rear cutout in step one, after white peel quick-freezing It is cut into the particle diameter peel granule less than 0.5cm, standby;
Step 4, by described peel granule and described EXOCARPIUM CITRULLI powder according to the ratio mix homogeneously system that volume ratio is 3:1 Obtaining the first mixture, afterwards, be added to cellulase, continuously stirred enzyme digestion reaction 4h obtains enzymatic hydrolysate, protects at 0-4 DEG C Depositing standby, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is 3.5mg/Kg the first mixture;
Step 5, enzymatic hydrolysate is heated to 90 DEG C, insulated and stirred 15min, standby;
Step 6, it is 1:3 by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio Ratio be mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is 4- Second mixture layer of 5cm, afterwards, repeats to lay white sugar layer and the second mixture layer three times, at the second mixture of the superiors Inoculation yeast bacterium on layer;
Step 8, repetition step 7, until the remaining space of fermentation vessel is less than the 10% of its capacity, are 30 DEG C in temperature Lower seal ferments 25-30 days, it is thus achieved that one time fermentation product;
Step 9, by one time fermentation product filter, it is thus achieved that filtrate and filtrate, little by being crushed to particle diameter after filtrate quick-freezing In 80 mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel be the ratio of 10:45:1:6 according to volume ratio Carry out secondary seal fermentation after mixing and obtain ferment in second time product in 3 months;
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
Embodiment 4
The present invention provides the preparation method of a kind of Citrullus vulgaris ferment, it is characterised in that comprise the following steps:
Step one, Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards the white peel of Citrullus vulgaris peel is separated with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 60 mesh, standby;
Step 3, the flesh of Pulp Citrulli quick-freezing rear cutout in step one is become the fruit grain of particle diameter 1.5cm, by white peel quick-freezing rear cutout Become the particle diameter peel granule less than 0.5cm, standby;
Step 4, by described peel granule and described EXOCARPIUM CITRULLI powder according to the ratio mix homogeneously that volume ratio is 2-3:1 Preparing the first mixture, afterwards, be added to cellulase, continuously stirred enzyme digestion reaction 2-4h obtains enzymatic hydrolysate, 0-4 DEG C Under save backup, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is that 2.5-3.5mg/Kg first mixes Compound;
Step 5, enzymatic hydrolysate is heated to 85 DEG C, insulated and stirred 12min, standby;
Step 6, it is 1 by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio: The ratio of 2.5 is mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is Second mixture layer of 5cm, afterwards, repeats to lay white sugar layer and the second mixture layer three times, at the second mixture of the superiors Inoculation yeast bacterium on layer;
Step 8, repetition step 7, until the remaining space of fermentation vessel is less than the 10% of its capacity, are 27-30 in temperature DEG C lower seal ferments 25-30 days, it is thus achieved that one time fermentation product;
Step 9, by one time fermentation product filter, it is thus achieved that filtrate and filtrate, little by being crushed to particle diameter after filtrate quick-freezing In 80 mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel be the ratio of 10:40:1:6 according to volume ratio Carry out secondary seal fermentation after mixing and obtain ferment in second time product in 2-3 month;
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
The Citrullus vulgaris ferment prepared through said method is nutritious, and in good taste, color is beautiful, homogenizing, it is not necessary to add color fixative Agent, is full-natural nutritive fruit ferment, extracts the most not by Exocarpium Citrulli of concern and watermelon seeds through the inventive method Nutritional labeling, enrich fruit ferment kind.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit In specific details with shown here as the embodiment with description.

Claims (9)

1. the preparation method of a Citrullus vulgaris ferment, it is characterised in that comprise the following steps:
Step one, Citrullus vulgaris peel is separated with flesh of Pulp Citrulli, afterwards the white peel of Citrullus vulgaris peel is separated with green peel;
Step 2, by after the green peel quick-freezing of isolated, be ground into the EXOCARPIUM CITRULLI powder that particle diameter is 40-60 mesh, standby;
Step 3, become particle diameter to be less than the fruit grain of 3cm the flesh of Pulp Citrulli quick-freezing rear cutout in step one, be cut into after white peel quick-freezing The particle diameter peel granule less than 0.5cm, standby;
Step 4, described peel granule and described EXOCARPIUM CITRULLI powder are prepared according to the ratio mix homogeneously that volume ratio is 2-3:1 First mixture, afterwards, is added to cellulase, and continuously stirred enzyme digestion reaction 2-4h obtains enzymatic hydrolysate, protects at 0-4 DEG C Depositing standby, wherein, the temperature of enzyme digestion reaction is 38-40 DEG C, and the addition of cellulase is 2.5-3.5mg/Kg the first mixture;
Step 5, enzymatic hydrolysate is heated to 80-90 DEG C, insulated and stirred 10-15min, standby;
Step 6, it is 1:2-3's by the fruit grain in the enzymatic hydrolysate after heat treated in step 5 and step 3 according to volume ratio Ratio is mixed to prepare the second mixture, standby;
Step 7, laying a layer thickness less than the white sugar layer of 2cm at fermenter base, on white sugar layer, laying depth is 4-5cm The second mixture layer, afterwards, repeat to lay white sugar layer and the second mixture layer three times, on the second mixture layer of the superiors Inoculation yeast bacterium;
Step 8, repetition step 7 are until the remaining space of fermentation vessel is less than the 10% of its capacity, at temperature is 27-30 DEG C Sealing and fermenting 25-30 days, it is thus achieved that one time fermentation product;
Step 9, one time fermentation product is filtered, it is thus achieved that filtrate and filtrate, particle diameter will be crushed to after filtrate quick-freezing less than 80 Mesh, standby;
Step 10, will pulverize after filtrate, filtrate, Fructus Citri Limoniae powder and Mel mix according to the ratio that volume ratio is 10:30-45:1:6 Carry out secondary seal fermentation after conjunction and obtain ferment in second time product in 2-3 month;And
Step 11, by ferment in second time product through filter and pasteurize after cryopreservation, it is thus achieved that finished product Citrullus vulgaris ferment.
2. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 3, by step one Flesh of Pulp Citrulli quick-freezing rear cutout become particle diameter to be less than the fruit grain of 2cm, by white peel quick-freezing rear cutout become particle diameter to be less than the peel of 0.3cm Grain, standby.
3. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 4, during enzyme digestion reaction Between be 2.5-3h.
4. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 4, enzyme digestion reaction Temperature is 38 DEG C, and the addition of cellulase is 2.5mg/Kg the first mixture.
5. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 6, enzymatic hydrolysate with The volume ratio of the fruit grain in step 3 is 1:3.
6. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 8, each fermentation tank In saccharomycetic inoculum concentration be 0.5-1%.
7. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 8, be 27-in temperature 28 DEG C of lower seals ferment 30 days, it is thus achieved that one time fermentation product.
8. the preparation method of Citrullus vulgaris ferment as claimed in claim 1, it is characterised in that in described step 10, after pulverizing Filtrate, filtrate, Fructus Citri Limoniae powder and Mel are according to carrying out secondary seal fermentation 2-3 after the ratio mixing that volume ratio is 10:35:1:6 Within individual month, obtaining ferment in second time product, wherein, fermentation temperature is 28-30 DEG C.
9. apply Citrullus vulgaris ferment prepared by the preparation method as described in claim 1-8 for one kind.
CN201610703580.XA 2016-08-22 2016-08-22 Watermelon enzyme and preparation method thereof Pending CN106307500A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610703580.XA CN106307500A (en) 2016-08-22 2016-08-22 Watermelon enzyme and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610703580.XA CN106307500A (en) 2016-08-22 2016-08-22 Watermelon enzyme and preparation method thereof

Publications (1)

Publication Number Publication Date
CN106307500A true CN106307500A (en) 2017-01-11

Family

ID=57741810

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610703580.XA Pending CN106307500A (en) 2016-08-22 2016-08-22 Watermelon enzyme and preparation method thereof

Country Status (1)

Country Link
CN (1) CN106307500A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107873929A (en) * 2017-09-30 2018-04-06 安徽利民生物科技股份有限公司 A kind of preparation method of lycopene in watermelon fructose
CN108813236A (en) * 2018-04-03 2018-11-16 北京江理华信息技术研究中心 Selenium-enriched watermelon health care oral liquid and preparation method thereof
CN110037292A (en) * 2018-01-15 2019-07-23 北京市福兴斋糕点有限责任公司 A kind of comprehensive enzyme hops liquid and preparation method thereof and food
CN112293733A (en) * 2020-11-02 2021-02-02 陕西森弗天然制品有限公司 Enzyme production process
CN116406787A (en) * 2021-12-31 2023-07-11 苏州硒谷科技有限公司 Selenium-enriched melon and wolfberry enzyme and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment
CN104522783A (en) * 2014-12-30 2015-04-22 北海万物盛生物技术开发有限公司 Chinese wampee enzyme drink and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549385A (en) * 2013-10-17 2014-02-05 天津市星河系科技有限公司 Preparation method of agaric ferment
CN104522783A (en) * 2014-12-30 2015-04-22 北海万物盛生物技术开发有限公司 Chinese wampee enzyme drink and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙晶丹: "《让你年轻十岁的蔬果酵素》", 31 January 2016, 中国纺织出版社 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107873929A (en) * 2017-09-30 2018-04-06 安徽利民生物科技股份有限公司 A kind of preparation method of lycopene in watermelon fructose
CN110037292A (en) * 2018-01-15 2019-07-23 北京市福兴斋糕点有限责任公司 A kind of comprehensive enzyme hops liquid and preparation method thereof and food
CN108813236A (en) * 2018-04-03 2018-11-16 北京江理华信息技术研究中心 Selenium-enriched watermelon health care oral liquid and preparation method thereof
CN112293733A (en) * 2020-11-02 2021-02-02 陕西森弗天然制品有限公司 Enzyme production process
CN116406787A (en) * 2021-12-31 2023-07-11 苏州硒谷科技有限公司 Selenium-enriched melon and wolfberry enzyme and preparation method thereof

Similar Documents

Publication Publication Date Title
Chaudhary et al. Pineapple (Ananas cosmosus) product processing: A review
CN101245307B (en) Melon and fruit vinegar and manufacture method thereof
CN106307500A (en) Watermelon enzyme and preparation method thereof
CN105077237B (en) A kind of burdock ferment
CN106307501A (en) Preparation method of full-watermelon enzyme
KR100236451B1 (en) Manufacturing method of garlic vinegar
CN105495622A (en) Pitaya enzyme making method
CN104824499A (en) Preparation method of jam containing wax apples
CN104187930A (en) Bitter bamboo shoot juice drink and preparation method thereof
CN105962363A (en) Method for producing Nanguo pear enzyme concentrate by fermentation and simultaneously producing Nanguo pear enzyme tea
CN108669519A (en) A kind of production method of fermented type thick chilli sauce
CN103627558A (en) Lipid-reducing health-care beer
CN108420064B (en) Preparation method of rose and persimmon composite enzyme
CN105919102A (en) Preparation method of ginseng enzyme
CN105861240A (en) Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes
CN106174172A (en) Sour-sweet Hylocereus undatus ferment and preparation method thereof
CN106036893A (en) Pitaya-jasmine tea enzyme and preparation method thereof
CN112544837A (en) Tremella clear juice beverage with natural red date fragrance and preparation method thereof
CN112273646A (en) Method for preparing ginger enzyme by fermenting ginger slices
CN103497867A (en) Mango banana fruit wine and production method thereof
CN102344864A (en) Fruit wine of cassava
CN106174472A (en) Hylocereus undatus green tea ferment and preparation method thereof
CN103393119B (en) Grain fruit yoghurt and preparation method thereof
CN105919114A (en) Red pitaya enzyme and preparation method thereof
CN106309145A (en) Tomato-watermelon enzyme facial mask and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170111

RJ01 Rejection of invention patent application after publication