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Production method of lactic acid bacteria fermented lemon watermelon peel

A technology of lactic acid bacteria fermentation and production method, applied in the field of lactic acid bacteria fermented lemon watermelon, to achieve the effect of increasing nutrients, enriching the market, and improving taste

Inactive Publication Date: 2015-10-21
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the development and utilization of watermelon green, and the research on watermelon green fermented by lactic acid bacteria is still in a blank stage at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select fresh, thick-skinned, non-rotten, non-mechanical damage, no pests and diseases, and normal-quality watermelons, and clean the sediment and other impurities attached to the watermelon skin with running water. Remove the outer skin of the watermelon, cut the watermelon, and peel off the pulp, leaving only the watermelon greens. All the watermelon greens that have deteriorated and polluted with impurities should be discarded to prevent them from entering the next process. After careful selection, the watermelon should be fully washed with clean water to remove the pulp still attached to the skin. Cut the watermelon green into 0.8cm watermelon green pieces and put them in 0.03% NaHSO 3 Soak in the solution for 40 minutes to carry out color protection treatment, and the watermelon emerald cubes treated by color protection are hardened in 3% calcium lactate solution for 3 hours at 40°C, and then put into hot water with a temperature of 85°C to maintain 2 minutes, carr...

Embodiment 2

[0027] Select fresh, thick-skinned, non-rotten, non-mechanical damage, no pests and diseases, and normal-quality watermelons, and clean the sediment and other impurities attached to the watermelon skin with running water. Plane the emerald green skin of the watermelon, cut the watermelon open, and peel off the pulp, leaving only the watermelon green. All the watermelon greens that have deteriorated and polluted with impurities should be discarded to prevent them from entering the next process. After careful selection, the watermelon should be fully washed with clean water to remove the pulp still attached to the skin. Cut the watermelon green into 1.2cm watermelon green pieces and put them in 0.01% NaHSO 3 Soak in the solution for 60 minutes to carry out color protection treatment, and the watermelon emerald cubes treated for color protection are hardened in 5% calcium lactate solution for 3 hours at 45°C, and then put into hot water with a temperature of 95°C to maintain 3 m...

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PUM

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Abstract

Belonging to the field of agricultural product deep processing, the invention provides a production method of a lactic acid bacteria fermented lemon watermelon peel, and the method is special for watermelon peel processing. The lactic acid bacteria fermented lemon watermelon peel obtained by the method provided by the invention has fresh, fragrant, crisp, tender and other tastes, and is in accordance with people's dietary habits. The method provided by the invention adopts watermelon peel as the vegetable fermentation raw material, also takes lemon rich in vitamin as the auxiliary material, employs lactic acid bacteria as the fermentation agent, avoids environmental pollution, at the same time realizes turning waste into treasure, improves the taste of watermelon peel, increases the nutrients watermelon peel, enhances the nutritional value of watermelon peel, extends the industrial chain of watermelon, and increases employment opportunities. The method includes the steps of: removing pulp and external skin from a watermelon, washing the watermelon peel and conducting slicing, performing color protection with 0.01-0.05% NaHSO3, carrying out hardening with 1-5% calcium lactate, conducting enzyme deactivation at 85DEG C-95DEG C, then performing fermentation in a lactic acid bacteria fermentation broth (containing 5%-10% of lemon slice) at 25-35DEG C for 3-5 days, thus obtaining the fermented lemon watermelon peel. The method provided by the invention is suitable for small workshop production and is also applicable to large-scale industrial production, thus having broad application prospects in the field of food fermentation.

Description

1. Technical field [0001] The invention relates to a production method of lactic acid bacteria fermenting lemon watermelon, belonging to the field of deep processing of agricultural products. 2. Technical Background [0002] Watermelon belongs to the annual vine herb of Cucurbitaceae, which is rich in nutrients and has good health effects. It is a good summer product favored by consumers. Watermelon green tastes sweet and cool, accounting for about 1 / 3 of the total watermelon. In traditional Chinese medicine, watermelon green is called "green skin", which is rich in protein, sugar, cellulose, malic acid, pectin and various trace elements. The content of nutrients such as amino acids and lycopene is significantly higher than that of melon pulp, while the sugar content is lower than that of melon pulp. It is an ideal food for diabetics and obese people. Watermelon green is a kind of good Chinese herbal medicine, which has the functions of clearing away heat, detoxifying, diur...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23V2400/11
Inventor 夏秀东周剑忠王英刘小莉张丽霞李莹黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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