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Nutrition reinforcement type pumpkin seed juice and preparation process thereof

A technology of nutrition fortification and pumpkin seeds is applied in the field of neutral vegetable protein beverage and its preparation, which can solve the problems of unreachable human body, low content of alpha-linolenic acid, etc. Effect

Inactive Publication Date: 2011-10-19
NORTHEAST FORESTRY UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

α-linolenic acid mainly exists in vegetable oils, common edible oils (such as soybean oil, sunflower oil and rapeseed oil) are the main source of unsaturated fatty acids such as oleic acid and linoleic acid, but α-linolenic acid is very Green leafy vegetables such as cabbage, spinach, cauliflower, etc. can also provide a certain amount of α-linolenic acid in our diet, but the content of α-linolenic acid in these plants is extremely low, which is far below the human body’s demand , plus the cooking methods used in people's daily diet (such as heating, stir-frying, etc.) tend to destroy α-linolenic acid, so that the actual intake of α-linolenic acid cannot meet the needs of the human body

Method used

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  • Nutrition reinforcement type pumpkin seed juice and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1 Baking of pumpkin seeds: put 20.0 g of pumpkin seeds that meet the quality standards of raw materials in an oven, bake at 160°C for about 30 minutes, until the pumpkin seeds have obvious special aroma, take out the pumpkin seeds, and cool to room temperature;

[0011] 2 Homogenization and emulsification: add the baked pumpkin seeds into 100g of hot purified water (60°C), homogenize through a colloid mill, and then emulsify through an emulsification pump;

[0012] 3 Dilution and filtration: Dilute the above slurry with 300g of purified water and filter it through a 120-mesh filter cloth;

[0013] 4 Primary homogenization: homogenize the above-mentioned filtered slurry, the homogenization pressure is 25MPa, and the homogenized slurry is placed in a blending container (60°C heat preservation and continuous stirring);

[0014] 5 Preparation of auxiliary materials: Add 0.2g water-soluble sorbic acid, 15.0g emulsion stabilizer, 0.15g sweetener, 1.0g linseed oil, and 1.0g pu...

Embodiment 2

[0022] 1 Baking of pumpkin seeds: put 40.0Kg of pumpkin seeds that meet the quality standards of raw materials in an oven, bake at 170°C for about 70 minutes, until the pumpkin seeds have obvious special aroma, take out the pumpkin seeds, and cool to room temperature;

[0023] 2 Homogenization and emulsification: Add the baked pumpkin seeds into 400Kg hot water (70°C), homogenize through a colloid mill, and then emulsify through an emulsification pump;

[0024] 3 Dilution and filtration: Dilute the above slurry with 500Kg purified water and filter it through a 100-mesh filter cloth;

[0025] 4 Primary homogenization: homogenize the above-mentioned filtered slurry, the homogenization pressure is 30MPa, and place the homogenized slurry in a blending tank (insulated at 70°C and continuously stirred);

[0026] 5 Preparation of auxiliary materials: add 0.8Kg water-soluble sorbic acid, 30.0Kg emulsification stabilizer, 0.5Kg sweetener, 2.0Kg linseed oil, 4.0Kg pumpkin seed oil to 10...

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Abstract

The invention relates to nutrition reinforcement type pumpkin seed juice, which is characterized by comprising 2-5% (in weight, the same below) of pumpkin seed, 0.01-1.0% of linseed oil nutrition reinforcement and intelligence enhancement agent (linseed oil for short, the same below), 0.01-1.0% of pumpkin seed oil flavor enhancement agent (pumpkin seed oil for short, the same below), 0.2-2.0% of emulsion stabilizer, 0.01-2.0% of sweetener, 0.01-0.04% of water-soluble sorbic acid, 89-97.8% of purified water, the sum of the weight percentage of the components is equal to 100%, wherein the proteins is more than 0.5%, and the pumpkin seed flavor is thick; and the preparation process comprises the following steps: (1) preparing main materials of the pumpkin seed juice; (2) preparing auxiliary materials of the pumpkin seed juice; (3) modulating the nutrition reinforcement type pumpkin seed juice; and (4) sterilizing and filling. The innovation points are as follows: the high-quality pumpkin seed is taken as the main raw material, the nutrition reinforcement type auxiliary materials are taken as the auxiliary materials for refining, and the nutrition reinforcement type pumpkin seed juice is rich in alpha-linolenic acid and other polyunsaturated fatty acids, pumpkin seed amino acid, carbohydrates, zinc, selenium and other nutritional components, thereby having the health care effects of benefiting intelligence, preventing and treating prostatauxe and urinary incontinence, expelling intestinal worms and the like and being particularly conductive to developing intelligence of juveniles and children.

Description

technical field [0001] The invention relates to a neutral vegetable protein beverage and a preparation process thereof, in particular to a nutrition-enhanced pumpkin seed dew and a preparation process thereof. technical background [0002] Pumpkin seeds are rich in essential fatty acids, amino acids, phytosterols, minerals, vitamins, polysaccharides and other nutrients. Oxidation and relief of high blood pressure and other effects. Pumpkin seed oil contains more than a dozen kinds of fatty acids, among which the content of linoleic acid as an essential polyunsaturated fatty acid reaches 43.0-64.0%, and pumpkin seed oil is the main source of the special flavor of pumpkin seeds; from the perspective of amino acid composition, it contains essential 8 kinds of amino acids, histidine essential for children and cucurbitine unique to pumpkin seeds, the content exceeds the standards stipulated by FAO (Food and Agriculture Organization of the United Nations) and WHO (World Health Or...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/30A23C11/10
Inventor 祖元刚陈小强赵修华张琳祖柏实王微祖述冲张晓南隋晓宇曹姗杜新旋
Owner NORTHEAST FORESTRY UNIVERSITY
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