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Preparation method of instant pumpkin powder

A pumpkin powder and instant technology, which is applied in food preparation, application, food science, etc., can solve the problems of low gelatinization degree of pumpkin powder starch, poor reconstitution and palatability, rough taste of the product, etc., and achieve good fluidity, powder The effect of small and loose grains and delicate taste

Inactive Publication Date: 2015-04-29
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing pumpkin powder processing technology is pulverized and processed after soaking and drying. The product has a rough taste, poor solubility, poor brewing and palatability, and is difficult to meet people's needs; and in the enzymatic hydrolysis process, A large number of single enzymatic hydrolysis is used, and the enzymatic hydrolysis efficiency is low
In addition, the starch starch of pumpkin powder made by ordinary technology has a low degree of gelatinization and cannot be used directly. It is usually only used as a raw material for deep-processing products.

Method used

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  • Preparation method of instant pumpkin powder
  • Preparation method of instant pumpkin powder
  • Preparation method of instant pumpkin powder

Examples

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preparation example Construction

[0026] A preparation method of instant pumpkin powder, comprising the following steps:

[0027] 1) Pre-treatment: select fresh pumpkins that are half-ripe, remove spoiled and moldy pumpkins, clean the pumpkins, peel and remove seeds;

[0028] 2) crushing: crushing the above-mentioned pumpkin after deseeding into pumpkin particles with a particle size of less than 1cm×1cm with a crusher;

[0029] 3) Cooking: add 10-30% water of crushed pumpkin granules to the above-mentioned pumpkin granules, use a sandwich pot, cook at a temperature of 95-100°C for 30-35min; during this period, stir once every 5min to avoid scorching Make sure the pumpkin is boiled;

[0030] 4) beating: the product obtained in step 3) is beaten with a beater, and is divided into the first slag discharge and the second slag discharge according to the mesh diameter, (wherein the first sieve mesh aperture is Φ1.2mm, and the second sieve mesh aperture is Φ0.6mm), the first slag is first passed through the colloi...

Embodiment 1

[0040] A preparation method of instant pumpkin powder, comprising the following steps:

[0041] 1) Pre-treatment: select fresh pumpkins that are half-ripe, remove spoiled and moldy pumpkins, clean the pumpkins, peel and remove seeds;

[0042] 2) crushing: the above-mentioned pumpkin after seed removal is crushed into pumpkin particles with a particle size of less than 1cm with a crusher;

[0043] 3) Cooking: Add 20% water of the crushed pumpkin granules to the above pumpkin granules, use a sandwich pot, and cook at a temperature of 95-100°C for 30 minutes; during this period, stir once every 5 minutes to avoid scorching and ensure that the pumpkin is boiled rotten;

[0044] 4) beating: the product obtained in step 3) is beaten with a beater, and is divided into the first slag discharge and the second slag discharge according to the mesh diameter, (wherein the first sieve mesh aperture is Φ1.2mm, and the second sieve mesh aperture is Φ0.6mm), the first slag is first passed th...

Embodiment 2

[0057] A preparation method of instant pumpkin powder, comprising the following steps:

[0058] 1) Pre-treatment: select fresh pumpkins that are half-ripe, remove spoiled and moldy pumpkins, clean the pumpkins, peel and remove seeds;

[0059] 2) crushing: the above-mentioned pumpkin after seed removal is crushed into pumpkin particles with a particle size of less than 1cm with a crusher;

[0060] 3) Cooking: Add 10% water of the crushed pumpkin granules to the above pumpkin granules, use a sandwich pot, and cook at a temperature of 95-100°C for 35 minutes; during this period, stir once every 5 minutes to avoid scorching and ensure that the pumpkin is boiled rotten;

[0061] 4) beating: the product obtained in step 3) is beaten with a beater, and is divided into the first slag discharge and the second slag discharge according to the mesh diameter, (wherein the first sieve mesh aperture is Φ1.2mm, and the second sieve mesh aperture is Φ0.6mm), the first slag is first passed th...

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Abstract

The invention discloses a preparation method of instant pumpkin powder. Fresh pumpkins are used as raw materials and the preparation method comprises the steps of selecting and sorting, carrying out pretreatment, crushing, cooking, pulping, performing first enzymolysis by use of cellulose and amylase, performing second enzymolysis by use of pectinase, adding with modifying agents, carrying out UHT (Ultra High Temperature) sterilization and drying. According to the preparation method, the two-step enzymolysis process is adopted to solve the technical problem that the pumpkin pulp has poor mobility, most of celluloses and colloids in the raw pulp can be decomposed, the contents of the nutritional ingredients are increased, and the instant pumpkin powder has high yield, fine mouthfeel and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a preparation method of instant pumpkin powder. Background technique [0002] Pumpkin powder is nutritious and unique. In addition to pumpkin polysaccharides, a variety of free amino acids, a variety of vitamins, and a variety of mineral nutrients, it also contains a large amount of physiologically active substances such as cucurbitine and trigonelline. A nutritional product that integrates food and health products. Pumpkin has a certain auxiliary therapeutic effect on diabetes, hypertension, hyperlipidemia, obesity, etc.; it has a good health care effect on gastric ulcer, atherosclerosis, etc. Processing pumpkin pulp into pumpkin powder can not only make full use of pumpkin resources, increase the added value of pumpkin processing, but also retain the nutrients in pumpkin to the greatest extent. [0003] The existing pumpkin powder processing t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01A23L29/35A23V2002/00
Inventor 郭锦杰张晓辉陈宏坤
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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