Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for manufacturing health-care pumpkin jellies

A technology of pumpkin jelly and its production method, which is applied in dairy products, food preparation, milk preparations, etc., which can solve the problems of high cost, high sugar content, unsuitable consumption by people with high blood pressure or weight loss, and achieve low sugar content and high nutritional value , fresh smell effect

Active Publication Date: 2014-05-07
安徽泰庆膜科技有限公司
View PDF5 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of pumpkin jelly makes full use of pumpkin raw materials, and there are many types of collocations, but it contains more sugar, which is not suitable for people with high blood pressure or weight loss; at the same time, the sugar used is honey, which costs a lot

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of health pumpkin jelly comprises the following steps:

[0020] 1) Production of pumpkin yoghurt: Wash and peel the pumpkin, remove the pulp, cut into pieces and put it in a sandwich pot. Cook it for 15 minutes at 90°C to make it fully gelatinized. Then mix the pumpkin with water by 1: The mass ratio of 4 is beaten to obtain pumpkin pulp; then the pumpkin pulp, fresh milk and sugar are prepared according to the weight ratio of 35%, 65%, and 2%, respectively, and cooled to 40°C after homogenization and pasteurization. Then add 3.5% starter, cultivate in a constant temperature incubator for 6 hours until the pH is 4.5, and then ferment at low temperature for 15 hours to obtain pumpkin yoghurt;

[0021] 2) According to 100 parts, weigh the following raw materials: 20 parts of pumpkin yogurt, 5 parts of barley powder, 1 part of yam powder, 3 parts of red date powder, 10 parts of Chinese medicine juice, 3 parts of compound glue, 10 parts of sweetener, ...

Embodiment 2

[0027] The preparation method of health pumpkin jelly comprises the following steps:

[0028] 1) Production of pumpkin yoghurt: Wash and peel the pumpkin, remove the pulp, cut into pieces and put it in a sandwich pot. Cook it for 10 minutes at 110°C to make it fully gelatinized. Then mix the pumpkin with water by 1: 3 mass ratio, beating, to obtain pumpkin pulp; then pumpkin pulp, fresh milk and sugar are prepared according to the weight ratio of 20%, 70%, and 8%, respectively, and cooled to 45°C after homogenization and pasteurization. Then add 7% starter, cultivate in a constant temperature incubator for 4 hours until the pH is 4.0, and then ferment at low temperature for 20 hours to obtain pumpkin yoghurt;

[0029] 2) Based on 100 parts, weigh the following raw materials: 35 parts of pumpkin yoghurt, 1 part of barley powder, 5 parts of yam powder, 1 part of red date powder, 3 parts of Chinese medicine juice, 1 part of compound glue, 18 parts of sweetener, lemon 0.7 parts o...

Embodiment 3

[0035] The preparation method of health pumpkin jelly comprises the following steps:

[0036] 1) Production of pumpkin yoghurt: Wash and peel the pumpkin, remove the pulp, cut into pieces and put it in a sandwich pot. Cook it for 12 minutes at 100°C to make it fully gelatinized. Then mix the pumpkin with water at a ratio of 1: 2 mass ratio, beating, to obtain pumpkin pulp; then pumpkin pulp, fresh milk and sugar are prepared according to the weight ratio of 28%, 75%, and 6%, respectively, and cooled to 42°C after homogenization and pasteurization. Then add 5.5% starter, cultivate in a constant temperature incubator for 5 hours until the pH is 4.3, and then ferment at low temperature for 18 hours to obtain pumpkin yoghurt;

[0037] 2) Based on 100 parts, weigh the following raw materials: 30 parts of pumpkin yoghurt, 3 parts of barley powder, 3.5 parts of yam powder, 2 parts of red date powder, 8 parts of Chinese medicine juice, 2 parts of compound gum, 16 parts of sweetener, l...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for manufacturing health-care pumpkin jellies. The method comprises the following steps: fermenting pumpkins, cow fresh milk and sugar so as to obtain pumpkin yogurt; with the pumpkin yogurt as well as coix seed powder, yam flour, Chinese jujube powder, traditional Chinese medicine liquid, a complex adhesive, a sweetening agent and citric acid as raw materials, boiling and blending the raw materials; and filling, sterilizing and cooling to obtain the product. The prepared pumpkin jellies are fresh in smell, appropriate in sweetness, high in nutritional value, and low in sugar content, and have the effects of regulating the blood sugar and lowering the blood pressure, therefore, the prepared pumpkin jellies are suitable for being eaten by people with hypertension and obesity, and have bright market prospect.

Description

technical field [0001] The invention belongs to the technical field of jelly food processing, and in particular relates to a method for making health-care pumpkin jelly. Background technique [0002] Jelly is a kind of snack food with crystal appearance, bright color, soft and smooth taste, sweet and moist, and is deeply loved by consumers. And jelly is generally made of raw materials such as edible gum, sugar or sweetener and food additives, and the health care function of jelly is very limited, and nutritional value is low. Excessive synthetic pigments, flavors and preservatives in some jellies not only have no health care effect, but also affect human health. [0003] Pumpkin is a vine herbaceous plant belonging to Cucurbitaceae Cucurbitaceae. It is native to southern Asia and has strong adaptability. It is cultivated in various regions in the north and south of my country. The nutritional value of pumpkin is relatively high, rich in starch, fat, fatty acid, glucose, am...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/212A23L1/29A23L21/10A23L19/00A23L33/00
CPCA23C9/133A23L21/10A23L29/256A23L29/269A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/2124A23V2250/5036A23V2250/5086A23V2250/51088A23V2250/28A23V2200/326A23V2200/328
Inventor 张达燕
Owner 安徽泰庆膜科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com