Watermelon skin waste and treasure for comprehensive utilization technology
The leftover watermelon rind is often thrown away as rubbish, but it is little known that it contains various nutrients such as crude protein, crude fiber, potassium, phosphorus, calcium, magnesium, iron, sodium and various vitamins. After processing by the next method, it can turn waste into treasure and achieve good economic benefits. I. Watermelon Jam 1 Material: 10 kg of watermelon rind, 6 kg of sucrose, 5 g of citric acid, and 100 g of agar. 2, production methods: (1) raw material pretreatment: Wash the watermelon rind, cut away the surface of the green skin and the inner layer of melon, cut into pieces, placed in a mincer minced. The first candied: the sucrose into a concentration of 70% of the concentrated sugar liquid, half into the pot, the minced rind meat added, mix well, boiled for 15-20 minutes, add citric acid, the pH value To 2-2.5. The second candied: the remaining sugar solution and the amount of starch syrup (starch is incompletely hydrolyzed product, available on the market) are added together, boiled and concentrated until the soluble solids in the melon skin pulp reaches 65%, and it is dissolved in advance. The agar solution continues to boil for 10-15 minutes. When the soluble solids reach 70%, the pot can be panned. (2) Bottling: After the sauce body is panned, it is put into a roundabout glass jar while hot, and the bottle cap is screwed tightly. (3) Sterilization: The bottled sauce is soaked in hot water at 90° C. for 15 minutes, and then placed in 60° C. and 40° C. hot water, followed by staged cooling to obtain a bottled watermelon jam product. Second, watermelon peel strip 1, raw materials: 10 kg of watermelon rind, 9 kg of sucrose, 1 kg of lime. 2. Production method: (1) Pretreatment of raw materials: Wash the watermelon rind, cut away the top layer of green skin and the inner layer of larvae, and cut into 5 cm long and 1 cm wide strips. Hardening: Put the lime in 10 kg cold water, pour the melon strips, and press the melon strips with wooden board, submerge in the lime water, and soak for 6-8 hours. Rinsing: The hardened melon strips are placed in a sink. Wash the lime with flowing water and drain the water. (2) Sugar-salted: Put the water-dried melon strips in the jar, add a layer of sucrose to the melon strips, marinate until the next day, add 2 kilograms of sucrose, add 2 kilograms of sucrose to the third day, and continue pickling for 1 day You can. Candied and candied fruit: Put the salted liquid sugar into the pot and pour it into the squash, cook for 20 minutes, and pour it into the pot so that the sugar liquid will submerge the sliver and dip for 2-3 days. Sugar glycosides: Remove the melon strips from the sugar solution, pour the sugar solution into the pot and add it after boiling. After boiling, keep turning and boil for 30 minutes so that the temperature of the sugar liquid reaches 115-120°C. When the sugar liquid is thick, it can be panned. Sugar return: After the pan, the spatula continues to turn with the spatula so that all the syrup sticks on the melon strips. When the melon strip surface is slightly dry, it stops turning. The melon strips are laid on the cutting board and cooled, and the sucrose crystals on the surface of the melon strips are finished when they appear white frost. Third, the watermelon rind feed using watermelon rind as feed, both to expand the source of feed, reduce production costs 15-20%, but also reduce the environmental pollution, both in terms of nutrition and economic efficiency, are good feed for livestock and poultry. Fresh feed and dry feed: (1) Fresh feed: The anti-collected watermelon rind is beaten with a beater and fed directly; (2) Dry feed: The watermelon rind is thinly sliced, dried, ground into powder, and eaten daily. With watermelon rind powder 2-3 kg, combined with other feed better. Fourth, watermelon peel pectin 1, raw materials: use fresh, non-perishable watermelon rind, remove sediment, wash. 2, production methods: (1) cooking press, hydrolysis filter, decolorization and concentration: In order to kill the pectinase in living cells, the cleaned melon skin into the steamer, steamed until the melon becomes soft, there is precipitation of water. Pressing: Put the steamed rind into a bag and squeeze it as much as possible to increase the purity of the pectin. Hydrolysis: Place the dried ingredients in a corrosion resistant container, add 3-4 times the amount of water to the rind, add acid (such as acetic acid, etc.) to adjust the pH to 2 or so, and heat to 98-100°C. A certain time. If the acidity is large and the temperature is high in this step, 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 will not be hydrolyzed. Filtration: Use a bag to squeeze filter, collect the filtrate, add 2 times water to the filter residue, and adjust the pH to about 2 with an appropriate amount of acid. Use the above method to hydrolyze and filter once again. Discard the filter residue and combine the two filtrates. Decoloration: 0.3-0.5% of activated carbon was added to the filtrate, decolorized at 55-60°C for 30 minutes, and the filtrate was collected. Concentration: The decolorized liquid is vacuum concentrated to a solids content of 8%. (2) Alcohol Analysis Press: Add 90% ethanol (alcohol) to the concentrate. The dosage is 2 times that of the concentrate, and the pectin flocculation can be seen. Pressing: The flocculent pectin is placed in a fine cloth bag to remove the liquid. Alcohol wash: The squeezed pectin is washed with 5% ethanol and then the ethanol is pressed off. (3) Drying and crushing: The solid pectin is placed in an enamel plate and baked at a temperature of 65-75°C until the moisture content drops below 8%. Grinding: The dried solid pectin is ground and crushed in a dry environment, and the finished product is obtained after passing through a 60-mesh sieve.
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