Instant pumpkin powder and preparation method thereof

A technology of pumpkin powder and pumpkin, which is applied in the field of food and food production technology, can solve the problems of large nutrient loss, poor fluidity of pumpkin juice, and low yield of pumpkin powder, etc., and achieves improved nutritional content, significant health effects, and color golden effect

Inactive Publication Date: 2011-05-04
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of this method, there are technological problems of poor fluidity of pumpkin juice, and the produced pumpkin powder has the defects of low yield and large nutritional loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw material of instant pumpkin powder constitutes by mass parts in the present embodiment:

[0019] 100 parts of pumpkin, 0.02 parts of compound enzyme;

[0020] The compound enzyme is composed of 35% of cellulase, 45% of liquefaction enzyme and 20% of pulp enzyme according to the mass percentage.

[0021] The preparation method of instant pumpkin powder in the present embodiment is to operate according to the following steps:

[0022] a. Wash the pumpkin, remove the surface layer of the skin, dig out the seeds, remove the pulp, crush and pass through an 80-mesh sieve to obtain pumpkin juice;

[0023] b. Add complex enzymes to the pumpkin juice, enzymatically hydrolyze it at 45-50°C for 1 hour, then concentrate it in a double-effect falling film evaporator at a vacuum degree of 0.06MPa and a temperature of 45°C until the water content is 50-60%. Obtain enzymatic hydrolysis of pumpkin juice;

[0024] c. At a temperature of 50°C, a spray pressure of 12MPa, an air ...

Embodiment 2

[0026] The raw material of instant pumpkin powder constitutes by mass parts in the present embodiment:

[0027] 100 parts of pumpkin, 0.03 parts of compound enzyme;

[0028] The compound enzyme is composed of 55% of cellulase, 35% of liquefying enzyme and 10% of pulp enzyme according to the mass percentage.

[0029] The preparation method of instant pumpkin powder in the present embodiment is to operate according to the following steps:

[0030] a. Wash the pumpkin, remove the surface layer of the skin, dig out the seeds, remove the pulp, crush and pass through an 80-mesh sieve to obtain pumpkin juice;

[0031] b. Add complex enzymes to the pumpkin juice, enzymolyze it at 45-50°C for 1 hour, then concentrate it with a double-effect falling film evaporator at a vacuum degree of 0.085MPa and a temperature of 65°C until the water content is 50-60%. Obtain enzymatic hydrolysis of pumpkin juice;

[0032] c. At a temperature of 60°C, a spray pressure of 16MPa, an air inlet temper...

Embodiment 3

[0034] The raw material of instant pumpkin powder constitutes by mass parts in the present embodiment:

[0035] 100 parts of pumpkin, 0.02 parts of compound enzyme;

[0036] The compound enzyme is composed of 45% of cellulase, 25% of liquefying enzyme and 30% of pulp enzyme according to the mass percentage.

[0037] The preparation method of instant pumpkin powder in the present embodiment is to operate according to the following steps:

[0038] a. Wash the pumpkin, remove the surface layer of the skin, dig out the seeds, remove the pulp, crush and pass through an 80-mesh sieve to obtain pumpkin juice;

[0039] b. Add complex enzymes to the pumpkin juice, enzymatically hydrolyze it at 45-50°C for 1 hour, then concentrate it in a double-effect falling film evaporator at a vacuum degree of 0.07MPa and a temperature of 50°C until the water content is 50-60%. Obtain enzymatic hydrolysis of pumpkin juice;

[0040] c. At a temperature of 50°C, a spray pressure of 14MPa, an air in...

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PUM

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Abstract

The invention discloses an instant pumpkin powder and a preparation method thereof. The instant pumpkin powder comprises the following raw materials: pumpkin and complex enzyme, wherein the complex enzyme is composed of cellulase, liquifying enzyme and pulp enzyme. The preparation method is as follows: the raw materials are subject to enzymolysis and spray drying to obtain the instant pumpkin powder. By using the preparation method, the mixing and taste of the pumpkin powder are effectively improved, so that the pumpkin powder is beneficial to digestive adsorption, and simultaneously the pumpkin powder has the the health care effect of reducing blood sugar and cholesterol.

Description

1. Technical field [0001] The invention relates to food and food production technology, in particular to instant pumpkin powder and a preparation method thereof. 2. Background technology [0002] As a special health food, pumpkin products are loved by the market for their unique nutritional value and medicinal value. Among them, pumpkin powder can effectively retain the active ingredients of pumpkin because it retains all the components. It can be used as a raw material for deep-processing products or other foods, and can also be eaten directly. Therefore, the market prospect is relatively broad. According to statistics, the world's annual demand for pumpkin powder alone reaches more than 12,000 tons. Japan is a big consumer and producer, and imports a large amount of pumpkin powder from Mexico, the United States, Southeast Asia and my country every year, and sells it back to the above countries after deep processing. my country's annual trade volume is about 1,000 tons, b...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/28A23L29/269
Inventor 祁斌
Owner ANHUI YANZHIFANG FOOD
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