Processing method for health-caring preserved pumpkin

A processing method and technology for health preservation, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of unfavorable product deep processing development and product value-added, less variety, etc., to achieve crisp taste, bright color, and reduce loss. Effect

Inactive Publication Date: 2014-01-01
陶峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pumpkin is mainly eaten as a vegetable. Due to the small number of deep-processed products of this kind of raw materials, it is not conducive to the development of deep processing of products and product value-added

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A processing method of preserved pumpkin, characterized in that the following steps are adopted:

[0016] A. Raw material cleaning: select pumpkin raw materials produced in the current year with moderate size, thick meat, less fiber, high sugar content and no rot;

[0017] B. Slicing: Cut the peeled pumpkin into strips with a length of 45mm, a width of 205mm, and a thickness of 155mm;

[0018] C. Soaking: Soak the cut pumpkin strips in 3.5% lime water for 2 hours, remove and wash with water, then soak in water for 2 hours to remove the lime water smell;

[0019] D. Cooking: Put the soaked pumpkin strips into 100°C water and cook for 4 minutes, then remove and drain;

[0020] D. Candied: Add white sugar to 35% of the cooked pumpkin weight, add 35-40% F-42 fructose syrup according to 15% of the weight of the melon, and candied for 20 hours; Pour the stain liquid into the pot, adjust the sugar concentration to 40-45%, then add milk vetch honey 3%, 0.03% citric acid, boil...

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PUM

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Abstract

The invention relates to a processing method for preserved fruits, discloses a processing method for health-caring preserved pumpkin, and belongs to the technical field of food processing. The processing method is characterized by adopting the process method comprising the steps of cleaning raw materials, slicing the raw materials, soaking the raw materials, boiling the raw materials, sugaring the raw materials, drying the raw materials twice, softening the raw materials and packaging the raw materials. According to the processing method, the raw materials are dried twice, so that loss of nutrient substances is reduced, the processed health-caring preserved pumpkin is bright in color and crisp and tender in taste, and has the good hypoglycemic effect, the process is simple, and implementation is convenient. By carrying out deep processing on the pumpkin raw materials, local economy development can be promoted, a leading industry can be formed, the yield of agriculture can be increased, and the income of farmers can be increased.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of preserved pumpkin for health care. Background technique [0002] Pumpkin is the fruit of Cucurbitaceae pumpkin. Alias ​​wheat melon, pumpkin, pumpkin, squash. Pumpkin is rich in cobalt, which can activate the metabolism of the human body, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. Vitamins and pectin, pectin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, can play a detoxification role; pumpkin can eliminate carcinogen sub The mutation effect of nitramine has anti-cancer effect, can help the recovery of liver and kidney function, and enhance the regeneration ability of liver and kidney cells; pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陶峰张秀秀
Owner 陶峰
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