Preparation method for pumpkin juice

A technology of pumpkin juice and pumpkin, which is applied in the field of pumpkin juice preparation, can solve the problems of affecting the perception of parties, low work efficiency, overheating, etc., and achieve the effects of continuous production, improvement of labor efficiency, and reduction of labor burden

Inactive Publication Date: 2008-06-25
FUSHUN KANGMAIXIN BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. Manual peeling, low work efficiency, unable to realize industrialized continuous production when processing large quantities of raw materials
[0005] 2. Because pumpkin is rich in pigments such as carotene and lutein, the color after making juice is bright and beautiful, and has an attractive appetite. However, problems such as incomplete enzyme elimination or overheating are prone to occur during processing, resulting in deeper color. , or due to the influence of oxygen, sunlight and other factors during the storage period, the carotene, lutein and other components in the pumpkin juice are oxidized and decomposed during the storage period, and the color changes significantly before and after the appearance, which affects the sensory perception of the party.

Method used

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  • Preparation method for pumpkin juice

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preparation example Construction

[0022] The preparation process of pumpkin juice: the pumpkin is screened by raw materials, cleaned, cut and seeded, replenished, crushed, pre-cooked, cooled, beaten, centrifuged, blended, degassed, homogenized, concentrated or non-concentrated, sterilized, filled and other processes And the processing technology of a kind of pumpkin juice (concentrated juice) that makes.

[0023] Select processed pumpkin varieties with carotenoids of more than 1mg / 100g, orange or orange red, high yield per mu and high juice yield as raw materials: after high-pressure spray cleaning, cut into 4-6 pieces according to the single weight of the pumpkin, remove Melon pedicle, melon pulp, melon seeds, etc.; crushed by a crusher into particles with a diameter of 1-5mm, adding rehydration at the same time, and the rehydration is calculated according to the weight ratio of each pumpkin. Water: sour agent: antioxidant = 1: 0.5 ~ 2: 0.0001~0.004: 0.00005~0.001, sour agents include one or more of citric ac...

Embodiment 1

[0025] Select processed pumpkin varieties with carotenoids of more than 1mg / 100g, orange or orange red, high yield per mu and high juice yield as raw materials: after high-pressure spray cleaning, cut into 4-6 pieces according to the single weight of the pumpkin, remove Melon pedicles, melon pulp, melon seeds, etc.; are broken into particles with a diameter of 1mm by a crusher, and rehydration is added at the same time, and the rehydration is calculated according to the weight ratio of each part of pumpkin. Then, through the closed continuous precooking equipment, the material is precooked to 90°C within 2 minutes, and the temperature is continuously supplied for 3 minutes until the material is cooked thoroughly but not rotten. The specific temperature and time depend on the selected pumpkin variety and its The amount of starch content is set; then the material is cooled to 70°C by closed continuous cooling equipment to ensure the homogeneous temperature requirements of the rea...

Embodiment 2

[0027] The difference from Example 1 is:

[0028] Break into particles with a diameter of 3mm by a crusher, and the rehydration is calculated according to the weight ratio of each part of pumpkin. Next, after the homogenization operation, the pumpkin juice is concentrated 4-5 times, so that its sugar content reaches 30-32°Bx, sterilized at 108°C for 30-40 seconds, and aseptically filled, which can be stored at room temperature. Pumpkin juice concentrate with no added preservatives.

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Abstract

The invention relates to a food processing technology, which in particular relates to a preparation method for a pulpiness pumpkin juice. The picked fresh pumpkin without insect damage is cleaned in the fresh water, and then is dispersed into granules with diameter of 1-5mm after being bisected and deseeded adding fluid infusion at the same time. Then the pumpkin granules are pre-cooked for 30s-8min. under the temperature of 80 to 100 DEG C till the granules are done to a turn. Then the done pumpkin is cooled to 60 to 80 DEG C for 2-4min. and then is beaten, centrifuged, prepared, degasified, isotroped, sterilized and canned to get the pumpkin juice. By adopting the preparation technology of the invention, the juice extraction rate of the pumpkin and the extraction rate of the nutrition element can be raised and the color and luster of the pumpkin is also improved at the same time. The decortication rate is up to above 98 percent to lighten the labor burden, improve the work effect and achieve the continuous production.

Description

technical field [0001] The invention relates to food processing technology, in particular to a preparation method of pumpkin juice. Background technique [0002] Pumpkin is one of the vegetable raw materials that people love daily. Because pumpkin itself is rich in nutrients, especially pumpkin polysaccharides, cobalt, chromium, pectin and carotene, it is known as "the best beauty food" and "one of the vegetables". "Wang" In recent years, more and more people have studied pumpkins. It is believed that eating more pumpkins can prevent and treat high blood pressure, diabetes and liver disease, improve human immunity, and prevent stroke and other diseases. Therefore, in industrial production, the research on pumpkin juice is getting more and more extensive. [0003] The problems in the traditional pumpkin juice making process are as follows: [0004] 1. Manual peeling, the work efficiency is low, and industrialized continuous production cannot be realized when processing larg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/56A23L2/44A23L2/08A23L1/22A23L1/212A23L1/29A23L3/3544C09K15/06A61K36/42A23L19/00A23L27/00A23L33/00
CPCY02A40/90
Inventor 杨德华杜广玲
Owner FUSHUN KANGMAIXIN BIOLOGICAL PRODS
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