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Method for producing whole pumpkin powder through enzymolysis technology

A technology of pumpkin whole powder and enzymolysis, which is applied in the field of food processing, can solve the problems of lack of mature technology of pumpkin whole powder, affecting the quality of stable products, low enzymolysis efficiency, etc., so as to be beneficial to human body absorption and improve energy utilization rate. , the effect of arranging the process flow

Active Publication Date: 2013-11-20
宝得瑞(湖北)健康产业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing pumpkin powder enzymatic hydrolysis production process, the enzymatic hydrolysis efficiency is not high, and the residual active enzymes and accompanying microorganisms will affect the stability of subsequent processing and the quality of the product; Carrying out heat treatment consumes more energy; and the existing pumpkin powder enzymatic hydrolysis production process is mostly used to produce the pumpkin powder that removes pumpkin skin and pumpkin seeds, lacks the ripe technology that adopts enzymatic hydrolysis to produce pumpkin whole powder in the prior art

Method used

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  • Method for producing whole pumpkin powder through enzymolysis technology

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Embodiment 1

[0027] A method for producing whole pumpkin powder by enzymatic hydrolysis process. The stems of the mature pumpkin with golden skin are cut off and processed into whole pumpkin powder. The flow chart is as follows figure 1 The method for producing pumpkin powder by the enzymolysis process is carried out according to the following steps:

[0028] (1) Clean the raw materials, clean and disinfect the processed pumpkin 1; soak the processed pumpkin in 40ppm hypochlorous acid aqueous solution for 20 minutes, then spray and scrub the soaked pumpkin with two 3m long roller brushes, until there is no disinfectant residue on the epidermis.

[0029] (2) Coarse crushing, coarsely crushing the washed pumpkin with a pulverizer to obtain pumpkin pulp 2 with a particle size diameter less than or equal to 0.5 cm;

[0030] (3) secondary crushing, the pumpkin pulp after coarse crushing is further crushed with a colloid mill to obtain pumpkin pulp 3 with a particle size of less than or equal t...

Embodiment 2

[0040] This embodiment is a preferred solution of Embodiment 1.

[0041] The steps of producing whole pumpkin powder by the enzymolysis process are:

[0042] (1) Clean raw materials, clean and disinfect processed pumpkins; soak processed pumpkins in 40ppm hypochlorous acid aqueous solution for 20 minutes, then spray and scrub the soaked pumpkins with two 3m-long roller brushes until No disinfectant remains on the skin.

[0043] (2) Coarsely crushing, coarsely crushing the washed pumpkin with a pulverizer to obtain pumpkin pulp with a particle size diameter less than or equal to 0.5cm;

[0044] (3) secondary crushing, the pumpkin pulp after coarse crushing is further crushed with a colloid mill to obtain pumpkin pulp with a particle size less than or equal to 0.1 cm.

[0045](4) Precooking, the pumpkin pulp after the secondary crushing enters the precooking pipeline, the precooking temperature is 90°C, and the precooking time is 15 minutes.

[0046] (5) To adjust the acidity...

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Abstract

The invention relates to a method for producing whole pumpkin powder through using an enzymolysis technology. The method comprises the steps of: cleaning and disinfecting a processed pumpkin; crushing the pumpkin into pumpkin pulp with the particle size being less than or equal to 0.1cm; pre-cooking the pumpkin pulp at 90-95 DEG C for 10-15min; adjusting the pH value of the pre-cooked pumpkin pulp to be 5.3-5.7; adding enzyme into the pumpkin pulp for enzymolysis at 50-55 DEG C; heating the pumpkin pulp to 85-95 DEG C within a period of time of 30min, and keeping for 10-15min for enzyme deactivation; concentrating the pumpkin pulp still the sugar degree is up to 20%-25%; carrying out spray drying to obtain a final powdery whole pumpkin powder material with the moisture content being less than 4.0%. The method has the beneficial effects of improving the production efficiency and the yield of the whole pumpkin powder, improving the nutritional ingredients and taste of the whole pumpkin powder, and simultaneously eliminating the residual active enzyme and the influence of attached microorganisms on the product quality. Moreover, the technological process is reasonably arranged, so that the energy utilization rate is improved, and the energy consumption is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for producing whole pumpkin powder by an enzymatic hydrolysis process. Background technique [0002] Pumpkin powder is an intermediate raw material in the food industry. Pumpkin contains a variety of amino acids and minerals, and only contains pentosan that does not produce calories. Therefore, pumpkin food is especially beneficial for diabetics. The traditional processing method of pumpkin powder is to use peeled and deseeded pumpkin to make the finished product; the above processing method removes the skin and seeds of the pumpkin, so the yield is low; because pumpkin seeds are rich in protein and fat, the finished product of pumpkin powder retains both The whole composition, color and fragrance of the pumpkin are improved, and the lack of fat content in the traditional pumpkin powder is changed, and the yield of the whole pumpkin powder is improved. In the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/06A23L19/00A23P10/40
Inventor 王辉斌王玉全王大鹏张冬叶建亭
Owner 宝得瑞(湖北)健康产业有限公司
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