Pure nature low temperature baked cooked pumpkin powder and production method thereof

A technology of low-temperature baking and production method, applied in the field of food, can solve the problems such as the inability to maintain bright primary color, the destruction of pumpkin nutrients, and the effect of nutrient absorption, and achieve the effects of reducing nutrient loss, long shelf life, and good color.

Inactive Publication Date: 2014-08-06
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest disadvantage of the pumpkin powder produced by this method is that the pumpkin is dried or boiled or soaked in water for a long time. Poor, its nutrient absorption effect is affec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Embodiment 1: a kind of preparation method of pure natural low-temperature baked pumpkin powder comprises as follows:

[0028] (1), selected fresh pumpkin as raw material. Choose ripe orange or golden yellow pumpkins without scars or dark spots as raw materials.

[0029] (2) Screen, wash, peel, pulp, seed and slice the selected pumpkins. 1. Remove the pedicle of the pumpkin, and clean off the soil and sand on the surface of the pumpkin; 2. Rinse the pumpkin with clean water, soak it in salt water for 1 hour, and then wash the soil, microorganisms and pesticides on the pumpkin with clean water, pumpkin to the point of its cleanliness. 3. Rinse the pumpkin soaked in salt water, peel the pumpkin by machine or by hand, and then cut and process it into pumpkin skin, pumpkin slices, pumpkin flesh and pumpkin seeds. 4. The flaky pumpkin skin produced by peeling the pumpkin is processed into shredded pumpkin skin with a thickness of 2 mm. 5. After the pumpkin is peeled, the p...

Example Embodiment

[0038] Embodiment 2: a kind of preparation method of pure natural low-temperature baked ripe dried pumpkin powder, cooked dried pumpkin peel powder, cooked dried pumpkin flesh powder, cooked dried pumpkin seed powder comprises as follows:

[0039] (1), selected fresh pumpkin as raw material. Choose ripe orange or golden yellow, unscarred, dark-spotted pumpkins.

[0040] (2) Screen, wash, peel, pulp, seed and slice the selected pumpkins. 1. Remove the pedicle of the pumpkin, and clean off the soil and sand on the surface of the pumpkin; 2. Rinse the pumpkin with clean water, soak it in salt water for 2 hours, and then wash the soil, microorganisms and pesticides on the pumpkin with clean water. to the point of its cleanliness. 3. Rinse the pumpkin soaked in salt water, peel the pumpkin by machine or by hand, and then cut and process it into pumpkin skin, pumpkin slices, pumpkin flesh and pumpkin seeds. 4. The flaky pumpkin skin produced by peeling the pumpkin is processed in...

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PUM

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Abstract

The present invention provides pure nature low temperature baked cooked pumpkin powder and a production method thereof. The production process comprises: carrying out screening, washing, peeling, pulp removing, seed taking and slicing to decompose into pumpkin slices, pumpkin peel, pumpkin pulp and pumpkin seeds; immersing and blanching the pumpkin slices so as to reduce nutrition loss of the pumpkin, immersing and blanching the pumpkin slices with boiling salt water with a temperature of more than or equal to 95 DEG C until achieving a semitransparent state, taking out, dewatering, cutting into strips, carrying out 50-60 DEG C constant temperature vacuum baking processing on the cut pumpkin slice strips, the cut pumpkin peel strips, the cut pumpkin pulp strips and the pumpkin seeds with low temperature baking equipment to obtain cooked and dried pumpkin product, carrying out a mixing stirring sterilization treatment on the cooked and dried pumpkin product, and grinding with a crushing machine to obtain the cooked pumpkin powder with the particle fineness of more than or equal to 120 mesh, wherein the cooked pumpkin powder maintains the nutritional components and the good color of the pumpkin, presents the microscopic porous structure, has good rehydration, can be directly taken through infusion with boiling water, and can further be used as other food preparation materials, and the baked and cooked pumpkin powder, the baked and cooked pumpkin peel powder, the baked and cooked pumpkin pulp powder and the baked and cooked pumpkin seed powder after sterilization can be directly eaten.

Description

technical field [0001] The invention relates to a food, in particular to a pure natural low-temperature baked pumpkin powder processed by low-temperature baking equipment without any additives. Background technique [0002] Pumpkin is a plant of the genus Cucurbitaceae, also known as wheat melon, pumpkin, pumpkin, and golden wax gourd. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. Traditional Chinese medicine believes that pumpkin is warm in nature and sweet in taste, can nourish the lungs and nourish qi, reduce inflammation and pain, reduce phlegm and discharge thick, deworming and detoxification, cure cough and asthma, treat lung abscess and constipation, and have diuretic and cosmetic effects. [0003] Pumpkin rind contains pectin, starch and sugar and other ingredients. Pumpkin rind has the effects of nourishing the spleen and stomach, nourishing qi and blood, relieving cough and relieving asthma. [0004] ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00
Inventor 程长青
Owner 程长青
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