Method for preparing sugar-free and smell-free pumpkin powder

Abstract

The invention relates to food processing technologies and in particular relates to a method for preparing sugar-free and smell-free pumpkin powder. The method comprises the following steps: with fresh old mature pumpkins as raw materials, mixing and processing by virtue of a colloid grinding pulping process, a biological enzymatic hydrolysis and smell removal technology, an ultrasonic flocculation effect and a low-temperature sedimentation solid-liquid separation process. According to the method, the smell of the pumpkins is removed and the mouth feel and the solubility of the pumpkin powder are improved. The pumpkin powder prepared by the method is high in soluble dietary fiber content, low in sugar content and suitable for patients with diabetes and hypertension, can serve as a raw material for a mixing process in the food industry and also can be processed and eaten according to personal taste. The method has the characteristics of low cost, low energy consumption and low heat-sensitive nutrition loss.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing pumpkin powder without sugar and fishy smell. Background technique [0002] Chinese traditional medicine has long discovered that pumpkin has high medicinal value and health benefits. In the history book of traditional Chinese medicine "Southern Yunnan Materia Medica", it is recorded that "pumpkin is warm in nature, sweet and tasteless, and enters the spleen and stomach meridians. and other diseases". Modern pharmacology has revealed that pumpkin has the functions of lowering blood sugar, regulating blood fat, lowering blood pressure, anti-inflammation, anti-tumor and preventing arteriosclerosis. [0003] Pumpkin is rich in protein, amino acids (citrulline, arginine, aspartic acid, etc.), pectin, vitamins (V C , V E , V B etc.) and a variety of mineral elements (Zn, Co, Cr, Fe, Mg, etc.), in addition to polysaccharides, alkaloids, soluble fiber, β-carote...

AI Technical Summary

Problems solved by technology

[0011] 2. Pumpkin powder made by beating, concentrated spray drying and other processes. This production method has the problems of poor juice fluidity, low yield of pumpkin powder and large loss of nutrients.

[0013] China Invention Patent Application No. 201210348514.7 Publication No. CN102835633A Although the method of pectinase and cellulose enzymolysis has been used to solve the problem of poor fluidity of the spray drying method, it still cannot avoid the degradation of heat-sensitive components and the loss of nutrients.

[0014] 3. Pumpkin powder made by natural sedimentation after pulping or separate centrifugation. This method has the disadvantages of incomplete solid-liquid separation and long processing time.

[0017] In addition, none of the above methods propose a solution to the problem of fishy smell in pumpkin dry powder products.

Although the traditional high-temperature cooking method can remove the smell of pumpkin, it also greatly loses its heat-sensitive ingredients

[0018] Chinese Invention Patent Application No. 02111589.3 Publication No. CN1381191A discloses a preparation method of desugared and deodorized compound nutritional pumpkin powder. The method is to make pumpkin juice, add strains to ferment for 72 to 120 hours, and spray dry to make powder. It can effectively remove the fishy smell in pumpkin, but it takes a long time to remove the fishy smell