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

A pumpkin powder and deodorizing technology, which is applied in the field of food processing, can solve the problems of decomposition and loss of nutrients, unavoidable degradation of heat-sensitive components, and large loss of nutrients.

Inactive Publication Date: 2014-03-12
BIOTECH RES INST HEILONGJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 separa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: take fresh and ripe Jincheng pumpkin as raw material (5kg), after washing, peeling, removing seeds and leaving pulp, cut into small pieces of 3-6cm, select the ascorbic acid solution with a concentration of 0.1% to protect the color, and follow the routine Methods After the enzyme treatment, add 0.3% biological compound enzyme solution (37% pectinase, 35% glucoamylase, 28% deodorizing papain), and use the colloidal grinding and pulping process to assist the enzyme deodorization technology to remove the diced pumpkin. Pumpkin pulp is made, the mass ratio of raw material to compound enzyme liquid is 1:2, the temperature is 50°C, and the pH is 3.0. The crushed pumpkin pulp is separated by ultrasonic flocculation effect combined with low-temperature sedimentation solid-liquid separation process, and the sonochemical generator The probe goes deep into the pumpkin pulp 3-5cm below the liquid surface, starts the sonochemical generator, the frequency of the sonoche...

Embodiment 2

[0022] Embodiment 2: take the commercially available red-skinned powdery pumpkin as raw material (2kg), after washing and peeling, removing the seeds and leaving the pulp, cut into small pieces of 3-6cm, and select a citric acid solution of 0.1% for protection. Color, after the enzymatic treatment according to the conventional method, add the biological compound enzyme solution (40% of pectinase, 35% of glucoamylase, 25% of fishy papain) with a mass fraction of 0.1%, and use the colloidal grinding and pulping process to assist the enzyme to remove the fishy smell The technology makes pumpkin pulp from diced pumpkin, the mass ratio of raw material to compound enzyme liquid is 1:0.8, the temperature is 60°C, and the pH is 4.5. The crushed pumpkin pulp is separated by ultrasonic flocculation effect combined with low-temperature sedimentation solid-liquid separation technology. The probe of the sonochemical generator penetrates 3 to 5 cm below the surface of the pumpkin pulp juice,...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
CPCA23L5/25A23L19/01A23V2002/00
Inventor 李柱刚李晓娟王珣韩俊岩付玉杰赵春建王秀君肖晖陆杰
Owner BIOTECH RES INST HEILONGJIANG ACADEMY OF AGRI SCI
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