Production process of pumpkin powder and product thereof

A production process, pumpkin powder technology, applied in the direction of dehydration preservation of fruits/vegetables, etc., can solve the problems of pumpkin powder sticking to the wall and gelatinization, difficult control of process conditions, high process cost, etc., to achieve loose hand feeling, good nutrition and color maintenance , The effect of uniform particle size

Inactive Publication Date: 2010-11-03
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN 1062117C has announced the method that first fresh melon is cut into flakes and then dried in the sun or dried by hot air, and then pulverized and refined. This type of method causes less loss of nutrients due to the effects of sunlight, heat and oxygen in the processing process. more, and produce the phenomenon of discoloration and change of taste; Chinese patents CN100493374C and CN 1181755C have annou

Method used

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  • Production process of pumpkin powder and product thereof
  • Production process of pumpkin powder and product thereof
  • Production process of pumpkin powder and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Preparation of pumpkin powder

[0017] Get fresh pumpkin (kind is Hei Ji) as raw material, measure each nutritional index according to the following methods:

[0018] Moisture measurement method: Turn on the blower in the oven, put the chopped pumpkin into a large petri dish, put the petri dish into the oven, and dry it for 48 hours at 55°C-60°C, turning over every two hours. Weigh after 48 hours. After the moisture drops below 10%, change to 105°C and dry continuously for 1 hour, then open the oven door slightly, wait for the temperature to drop slowly, cool for 10-15 minutes, and then enter the dryer to stabilize for 30 Minutes, weighed, and repeated drying at 105°C until the weight of the two weighings was constant. Moisture (%) = sample mass after drying / total sample mass.

[0019] Determination method of total protein: According to GB T5009.5-2003, it is determined by Kjeldahl method.

[0020] Fat determination method: according to GBT5009.6-2003, determined ...

Embodiment 2

[0056] 1. Preparation of pumpkin powder

[0057] Take fresh pumpkin (the kind is Jinhongmei) as raw material, measure its water content, reducing total sugar, protein content, fat content, Vc content and other indicators according to the method described in step 1 of embodiment 1, and the results are shown in table 5:

[0058] Table 5 Index determination of fresh pumpkin

[0059]

[0060]

[0061] Production steps of pumpkin powder: cleaning of raw materials, peeling and slicing, blanching, freezing, pre-drying, homogenizing, vacuum microwave pre-expansion, pressure-difference puffing and drying, cooling, and superfine grinding; the specific methods are as follows:

[0062] 1. Cleaning of raw materials: Rinse with clean water to remove surface dirt.

[0063] 2. Peeling and slicing: Use a peeling machine to remove the skin of the pumpkin, and cut the pumpkin into 5mm thick slices.

[0064] 3. Blanching: Blanch the pumpkin slices processed in step 2 for 3 minutes in a 95...

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Abstract

The invention relates to a production process of pumpkin powder and product thereof, belonging to the agricultural product deep processing field. Puffed pumpkin slice is made by utilizing hot wind, vacuum microwave and differential pressure puffing method combined with drying technique, and then the pumpkin slice is processed into pumpkin powder by smashing. The pumpkin slice after subject to pre-drying and pre-puffing is placed in a differential pressure puffing tank, puffing temperature is set to be 90-95 DEG C, dead time is 6-10 minutes, the pressure between a pressure tank and a vacuum tank is 96-116KPa, the temperature is reduced to 70-80 DEG C and drying is carried out for 80-90 minutes, then cooling is carried out at 15 DEGC for 45 minutes, and finally the puffed pumpkin slice is subject to ultramicro smashing, thus obtaining the pumpkin slice. In the invention, the pumpkin slice is subject to puffing and drying and then is smashed, solubility and rehydration of pumpkin slice are greatly improved, and nutrient components thereof are well maintained and is easy to be digested and absorbed by human body.

Description

1. Technical field [0001] The invention relates to a production process of pumpkin powder and its products, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] Pumpkin is rich in nutrition. On average, every 100g pumpkin contains 93g of water, 0.6g of protein, 0.1g of fat, 5.7g of carbohydrate, 10mg of calcium, 32mg of phosphorus, 0.5mg of iron, 0.57mg of carotene, 0.04mg of riboflavin, and 0.7mg of nicotinic acid , Ascorbic acid 5mg. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenine, glucose, mannitol, pentosan, pectin, etc. According to the "Compendium of Materia Medica", pumpkin is "sweet and warm, non-toxic, nourishing the middle and nourishing Qi". As one of the deep-processing products of pumpkin, pumpkin powder has various health benefits. First of all, the function of pumpkin powder to prevent and treat diabetes has been recognized at home and abroad. Studies have confirmed that ...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 刘春泉江宁李大婧朱丹宇刘春菊李志强吴海虹宋江峰
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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