Method for preparing pumpkin seeds containing rich anthocyanin

A technology of pumpkin seeds and anthocyanins, applied in the field of preparation of melon seeds, to achieve the effect of sweet and sour taste, broaden the application range, and broaden the varieties

Inactive Publication Date: 2013-01-02
ANHUI XIAOLIU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pumpkin seeds rich in anthocyanins have not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of pumpkin seeds rich in anthocyanins comprises the following steps:

[0028] (1) Sorting: Manually select pumpkin seeds with uniform size, full grains, basically the same color, and no deterioration and mildew;

[0029] (2) Blanch: Put the pumpkin seeds in water and cook for 20-30 minutes in a slightly boiling state;

[0030] (3) Cleaning and film removal: Cool the blanched pumpkin seeds, remove the mucous membrane on the surface of the pumpkin seeds by stirring and manual film removal, and wash the seeds with clean water;

[0031] (4) Cooking to taste: Put the pumpkin seeds into the cooking pot, add 2 times the mass of water, salt with 13% to 18% of the mass of the seeds, white sugar with 3% to 5% of the mass of the pumpkin seeds, 3% to 5 Five-spice powder with 1% pumpkin seed mass, citric acid with 1% to 3% pumpkin seed mass, cook for 20-40min to taste;

[0032] (5) Baking: Drain the boiled pumpkin seeds and put them in a stainless steel basi...

Embodiment 2

[0038] The preparation method of pumpkin seeds rich in anthocyanins comprises the following steps:

[0039] (1) Sorting: Manually select pumpkin seeds with uniform size, full granules, basically the same color, and no deterioration and mildew;

[0040] (2) Blanch: Put the pumpkin seeds in water and cook for 20-30 minutes in a slightly boiling state;

[0041] (3) Cleaning and film removal: Cool the blanched pumpkin seeds, remove the mucous membrane on the surface of the pumpkin seeds by stirring and manually removing the film, and wash the pumpkin seeds with clean water;

[0042] (4) Cooking to taste: Put the pumpkin seeds into the cooking pot, add 2 times the mass of water, salt with 13% to 18% of the mass of pumpkin seeds, white sugar with 3% to 5% of the mass of pumpkin seeds, 3% to Five-spice powder with 5% pumpkin seed quality, citric acid with 1%-3% pumpkin seed quality, cook for 20-40min to taste;

[0043] (5) Baking: Drain the boiled pumpkin seeds and put them in a st...

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PUM

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Abstract

The invention relates to a method for preparing pumpkin seeds containing abundant anthocyanin. The method comprises the process steps of pumpkin seed sorting, pumpkin seed blanching, pumpkin seed cleaning, membrane removal, tasty cooking, braking, stir-frying and the like and further comprises the following operation steps of taking the anthocyanin, white granulated sugar and citric acid, adding water to prepare an anthocyanin solution, reducing the temperature of stir-fried seeds to 50-60 DEG C, and using a sprinkling can to evenly spray the anthocyanin solution on the seed surfaces to enable the seed temperature to be reduced to be normal temperature. The method does not use synthetic dyestuff harmful to human body and uses the anthocyanin which is natural pigment having a variety of beneficial effects. The seeds have the nutritional value of pumpkin seeds, further contain the health-care effect of the anthocyanin and simultaneously enrich the variety of the pumpkin seeds.

Description

technical field [0001] The invention belongs to a method for preparing food, in particular to a method for preparing melon seeds. Background technique [0002] Anthocyanin, also known as anthocyanin, is a kind of water-soluble natural pigment that widely exists in plants in nature. It belongs to flavonoids in phenolic compounds, and there are more than 300 species in nature. It exists in many plants, and the colorful colors presented by flowers, fruits, vegetables, and cereal crops are mostly related to it, such as purple sweet potato, mulberry, carrot, purple cabbage, grape, blueberry, hawthorn, raspberry, black currant, black bean and Black rice and other substances are rich in natural pigments, which are the main coloring substances in plant petals. The color of anthocyanins changes with the PH value, showing different colors at different PH values. Anthocyanin is a pure natural anti-aging nutritional supplement. Studies have shown that it is the most effective antioxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/30A23L1/275A23L25/00
Inventor 孙汉巨杨帆刘广平刘天成黄梅英王静王晓莉
Owner ANHUI XIAOLIU FOOD
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