CN106307500A - Watermelon enzyme and preparation method thereof - Google Patents
Watermelon enzyme and preparation method thereof Download PDFInfo
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- 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
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000219109 Citrullus Species 0.000 title abstract description 17
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title abstract description 17
- 108090000790 Enzymes Proteins 0.000 title abstract description 8
- 102000004190 Enzymes Human genes 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 239000000203 mixture Substances 0.000 claims abstract description 45
- 239000000047 product Substances 0.000 claims abstract description 40
- 239000000706 filtrate Substances 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 239000008187 granular material Substances 0.000 claims abstract description 19
- 238000006243 chemical reaction Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 49
- 239000002245 particle Substances 0.000 claims description 28
- 230000002255 enzymatic effect Effects 0.000 claims description 21
- 238000001976 enzyme digestion Methods 0.000 claims description 16
- 239000000413 hydrolysate Substances 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 14
- 229940106157 cellulase Drugs 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 6
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000005138 cryopreservation Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000000151 deposition Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 2
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 claims 12
- 238000007789 sealing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 238000011282 treatment Methods 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract 4
- 230000008014 freezing Effects 0.000 abstract 3
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 244000270200 Citrullus vulgaris Species 0.000 description 37
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
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- 239000001751 lycopene Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000003093 somatogenic effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food 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
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.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Cited By (5)
| 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 |
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