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Preparation method of pumpkin water-soluble dietary fiber beverage

A dietary fiber and water-soluble technology, applied in the field of preparation of pumpkin water-soluble dietary fiber beverage, to achieve the effect of pure taste

Active Publication Date: 2015-02-04
武汉紫菘洪山菜苔农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pumpkin contains nutrients such as fructose, pectin, mannitol, multivitamins and amino acids, as well as various physiologically active substances such as pumpkin polysaccharides, dietary fiber, β-carotene, pumpkin seedine and trigonelline. High content of quasi-water-soluble dietary fiber is an excellent resource of water-soluble dietary fiber, but it has not been utilized yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] 1) Wash the ripe pumpkin, peel and remove the seeds, and cut the pulp into 2-3mm slices;

[0018] 2) Blanch the pumpkin slices in 0.1% citric acid solution at 80-90°C for 5 minutes;

[0019] 3) Put the blanched pumpkin slices into a beater and crush them, add pure water until the soluble solids are 5%, and make pumpkin pulp;

[0020] 4) Add 0.2% cellulase to the pumpkin pulp prepared in step 3), enzymolysis temperature is 55°C, pH value is 3.5, enzymolysis is 1.5h, then add neutral protease 0.2%, enzymolysis temperature is 55°C , the pH value is 7, enzymatic hydrolysis for 1.5h, and finally add 0.3% α-amylase, the enzymolysis temperature is 55°C, the pH value is 7, and the enzymolysis is 1.5h;

[0021] 5) The enzymolysis solution in step 4) was inactivated at 90°C for 10 minutes, filtered to obtain pumpkin water-soluble dietary fiber extract, and set aside;

[0022] 6) Take step 5) pumpkin water-soluble dietary fiber extract 25%, xylitol 13%, preserved fruit syrup 8%,...

example 2

[0024] Example 2 is the same as Example 1, the difference is that

[0025] 4) Add 0.15% cellulase to the pumpkin pulp prepared in step 3), enzymolysis temperature is 50°C, pH value is 3, enzymolysis is 1h, then add neutral protease 0.05%, enzymolysis temperature is 50°C, The pH value is 7, enzymatic hydrolysis for 1 hour, and finally 0.1% α-amylase is added, the enzymatic hydrolysis temperature is 50°C, the pH value is 6, and the enzymatic hydrolysis is 1 hour;

[0026] 6) Take step 5) pumpkin water-soluble dietary fiber extract 20%, xylitol 10%, preserved fruit syrup 5%, citric acid 0.1%, CMC-Na 0.01%, water balance by weight percentage, deploy out beverage .

example 3

[0027] Example 3, the same example 1, the difference is,

[0028] 4) Add 0.3% cellulase to the pumpkin pulp prepared in step 3), enzymolysis temperature is 60°C, pH value is 4, enzymolysis is 2h, then add neutral protease 0.25%, enzymolysis temperature is 60°C, The pH value is 7, enzymatic hydrolysis for 2 hours, and finally 0.5% α-amylase is added, the enzymatic hydrolysis temperature is 60°C, the pH value is 8, and the enzymatic hydrolysis is 2 hours;

[0029] 6) Take step 5) pumpkin water-soluble dietary fiber extract 30%, xylitol 15%, preserved fruit syrup 10%, citric acid 0.3%, CMC-Na 0.05%, water balance by weight percentage, and deploy the beverage .

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PUM

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Abstract

The invention relates to a preparation method of a pumpkin water-soluble dietary fiber beverage. The method includes following steps: removing seeds from pumpkins and cutting pumpkin pulp into pieces; blanching the pumpkin pulp in a citric acid solution and crushing the pumpkin pulp in a pulping machine with addition of pure water to prepare pumpkin slurry; adding 0.15-0.3% of cellulase for performing enzymolysis, adding 0.05-0.25% of a neutral protease for performing enzymolysis, and finally adding 0.1-0.5% of [alpha]-amylase for performing enzymolysis; performing enzyme deactivation and filtration to obtain a pumpkin water-soluble dietary fiber extract liquid; adding xylitol, high fructose corn syrup, citric acid, CMC-Na and water to prepare a beverage; performing vacuum degassing at 121 DEG C for sterilization for 5s; performing a filling operation after sterilization at 90 DEG C; and performing sterilization in boiled water for 20 min to obtain the pumpkin water-soluble dietary fiber beverage. In the invention, the blanched pumpkin pieces are crushed in the pulping machine to obtain the pumpkin slurry and the step-by-step composite enzymolysis method is employed for extracting water-soluble dietary fibers with addition of the xylitol and the like to obtain the pumpkin water-soluble dietary fiber beverage. The pumpkin water-soluble dietary fiber beverage is moderate sweet and sour, is pure in taste and can be used as a dietary fiber supplying agent.

Description

technical field [0001] The invention belongs to the technical field of food technology, and relates to a preparation method of pumpkin water-soluble dietary fiber beverage. Background technique [0002] With the improvement of people's living standards, the incidence of "modern civilized diseases" such as obesity, diabetes, atherosclerosis, and coronary heart disease caused by overnutrition or imbalance is increasing year by year, and these metabolic diseases are directly related to human food. Insufficient fiber intake. Dietary fiber is a kind of polymer polysaccharide that is difficult to be digested by enzymatic digestion in the human body. As a new type of food supplementary material, its nutritional value and physiological function are increasingly valued by people, and it has become an indispensable nutrient for modern diet life. [0003] Dietary fiber is divided into water-soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Water-soluble dietary fiber has ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/84A23L1/308A23L33/21
CPCA23L2/04A23L2/52A23L2/84A23L29/30A23L33/21
Inventor 薛淑静杨德李露彭帮助周明王肖莉郭鹏陈明利高虹史德芳范秀芝谷峰叶丽秀
Owner 武汉紫菘洪山菜苔农业科技有限公司
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