Watermelon skin turned into waste comprehensive utilization technology
The leftover watermelon rind is often thrown away as garbage, but little known is that it contains a variety of nutrients such as crude protein, crude fiber, potassium, phosphorus, calcium, magnesium, iron, sodium and various vitamins. After the next method, it can turn waste into treasure and achieve good economic benefits.
First, watermelon jam
1. Raw materials: 10 kg of watermelon rind, 6 kg of sucrose, 5 g of citric acid, 100 g of agar.
2, production methods: (1) raw material pretreatment: wash the watermelon skin, cut off the surface of the green skin and the inner layer of melon, cut into pieces, placed in a meat grinder. The first time of boiling: prepare sucrose into 70% concentrated sugar solution, half into the pot, add the minced melon skin, mix well, boil for 15-20 minutes, add citric acid, adjust the pH To 2-2.5. The second sugar cooking: adding the remaining sugar liquid and the appropriate amount of starch syrup (starch is not fully hydrolyzed, commercially available), boiled and concentrated until the soluble solids in the rind pulp reaches 65%, and the pre-dissolved is added. The agar solution continues to boil for 10-15 minutes. When the soluble solids reach 70%, the pan can be discharged. (2) Bottling: After the sauce is out of the pan, heat it into the glass bottle of the spinner and tighten the cap. (3) Sterilization: The bottled sauce is immersed in hot water at 90 ° C for 15 minutes, and then placed in hot water at 60 ° C and 40 ° C in stages to be cooled, that is, the finished watermelon jam is obtained.
Second, watermelon cane
1. Raw materials: 10 kg of watermelon rind, 9 kg of sucrose and 1 kg of lime.
2, the production method: (1) raw material pretreatment: wash the watermelon skin, cut off the surface green skin and the inner layer of melon, cut into 5 cm, 1 cm wide strip. Hardening: Put the edible lime in 10 kg of cold water, pour the melon strips, and press the melon strips with the wooden board, submerged in the lime water, and soak for 6-8 hours. Rinsing: The hardened melon strips are placed in a water tank, and the lime is washed with running water to drain the water. (2) Sugared: Put the dried melon in the jar, add a layer of sucrose to the melon strip, marinate until the next day, add 2 kg of sucrose, add 2 kg of sucrose to the third day, and continue to pickle for 1 day. Just fine. Candied and candied: Put the marinated sugar into the pot, boil it, pour it into the melon, cook for 20 minutes, pour it into the basin, so that the sugar liquid is drowned and immersed for 2-3 days. Glycocalyx: Remove the melon from the sugar solution, pour the sugar into the pot and boil it, then add the melon. After boiling, keep turning and boil for 30 minutes to make the temperature of the sugar liquid reach 115-120 ° C. When the sugar liquid is sticky, the pot can be cooked. Sugar liquid frosting: After the melon is out of the pan, use the spatula to continue to flip, so that the syrup is all on the melon strip, and the surface of the melon strip stops turning when it is slightly dry. The melon strips are spread on the chopping board to cool, and the sucrose crystallizes on the surface of the melon strips, and the nectar is the finished product.
Third, watermelon skin feed
The use of watermelon rind as feed not only expands the source of feed, reduces production costs by 15-20%, but also reduces environmental pollution. It is a good feed for livestock and poultry, both in terms of nutrients and economic benefits. Can be freshly fed, dry feeding: (1) fresh feeding: the collected watermelon rind is beaten with a beater and directly fed; (2) dry feeding: the watermelon rind is sliced, dried, crushed into powder, daily livestock Use watermelon powder 2-3 kg, combined with other feed to feed better.
Fourth, watermelon skin pectin
1. Raw materials: Use fresh, non-rotted watermelon rind to remove sediment and wash.
2, the production method: (1) cooking press, hydrolysis filtration, decolorization and concentration: in order to kill the pectinase in the living cells, the washed melon skin into the steamer, steamed until the melon skin becomes soft, water is precipitated and dripped. Press: Put the steamed melon into a cloth bag and squeeze as much as possible to increase the purity of the pectin. Hydrolysis: Put the dried raw materials in a corrosion-resistant container, add 3-4 times of water to the skin, add acid (such as acetic acid and other edible acids) to adjust the pH to about 2, and heat to 98-100 ° C, keep Certain time. If the acidity is high and the temperature is high, it takes a short time; otherwise, the pectin is excessively hydrolyzed; if the acidity is small and the temperature is low, it takes a long time, otherwise, the pectin cannot be hydrolyzed. Filtration: Pressing and filtering with a bag, collecting the filtrate, adding 2 times of water to the filter residue, adjusting the pH to about 2 with an appropriate amount of acid, hydrolyzing and filtering once again by the above method, discarding the filter residue, and combining the filtrate twice. Decolorization: 0.3-0.5% of activated carbon was added to the filtrate, and the mixture was decolorized at 55-60 ° C for 30 minutes, and the filtrate was collected. Concentration: The decolored liquid was concentrated in vacuo to a solids content of 8%. (2) Alcohol precipitation: adding 90% ethanol (alcohol) to the concentrate, the amount is twice the concentration of the concentrate, and the pectin can be seen to flocculate and precipitate. Pressing: Put the flocculent pectin into a fine cloth bag and pressurize the liquid. Alcohol washing: The extracted pectin was washed with 5% ethanol, followed by extraction of ethanol. (3) Dry pulverization: The solid pectin is placed in an enamel pan and baked at a temperature of 65-75 ° C until the water content falls below 8%. Crushing: The dried solid pectin is ground and pulverized in a dry environment, and the finished product is obtained after passing through a 60 mesh sieve.
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