Milk flavored pumpkin seed preparation method

A technology of pumpkin seeds and milk fragrance, applied in food preparation, food ingredients containing natural extracts, food drying, etc., can solve the problems of pumpkin seed shells being fragile and difficult to eat, unable to meet the requirements of natural healthy food, and uneven heating.

Inactive Publication Date: 2015-09-09
蚌埠市徽味炒货厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many different flavors of pumpkin seeds on the market, they are mainly flavored by adding flavors, which cannot meet people's needs for natural and healthy food, and a

Method used

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  • Milk flavored pumpkin seed preparation method

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preparation example Construction

[0019] refer to figure 1 , a kind of milky pumpkin seed preparation method that the present invention proposes, comprises the following steps:

[0020] S1. Boil the tea leaves for 5-15 minutes, filter and add sodium bicarbonate until the pH value is 9-9.5 to obtain tea liquid;

[0021] S2. By weight, 7-8 parts of star anise, 4-5 parts of fennel, 3-6 parts of cinnamon, 1-2 parts of Angelica dahurica, 0.5-1 part of Baiqi, 0.6-0.8 parts of white cardamom, 0.02-0.08 parts of grass Fruit, 0.1-0.2 parts of kaempferia, 0.1-0.2 parts of ginger, 0.3-0.5 parts of grass bandit, 0.1-0.3 parts of fragrant leaves, 0.01-0.02 parts of angelica, 1-2 parts of astragalus, 4-6 parts of tangerine peel, 3-5 parts Add licorice, 0.1-0.2 parts of loquat leaves, and 1.2-1.6 parts of mint into water at 100°C for 30-40 minutes, and filter to obtain feed water;

[0022] S3. After the pumpkin seeds are screened and removed, they are put into the tea solution obtained in S1 and boiled for 25-35 minutes, t...

Embodiment 1

[0027] A method for preparing milky pumpkin seeds proposed by the present invention comprises the following steps:

[0028] S1, boil the tea leaves for 5 minutes, add sodium bicarbonate after filtering to obtain a tea liquid with a pH value of 9.5;

[0029] S2, 7 parts of star anise, 5 parts of fennel, 3 parts of cinnamon, 2 parts of Angelica dahurica, 0.5 part of Baiqi, 0.8 part of white cardamom, 0.02 part of grass fruit, 0.2 part of kaempferia, 0.1 part of ginger, 0.5 part of grass , 0.1 part of bay leaf, 0.02 part of angelica, 1 part of astragalus, 6 parts of tangerine peel, 3 parts of licorice, 0.2 part of loquat leaf, and 1.2 part of mint were boiled in water at 100 °C for 40 minutes, and filtered to obtain feed water;

[0030] S3. After the pumpkin seeds are screened and removed, they are put into the tea liquid obtained in S1 and boiled for 25 minutes, cooled to 15°C, left to stand until the soft skin on the surface falls off, and then put into a stripping machine for ...

Embodiment 2

[0034] A method for preparing milky pumpkin seeds proposed by the present invention comprises the following steps:

[0035] S1, boil the tea leaves for 8 minutes, add sodium bicarbonate after filtering until the pH value is 9.2 to obtain tea liquid;

[0036]S2, by weight, 7.2 parts of star anise, 4.8 parts of fennel, 4 parts of cinnamon, 1.8 parts of Angelica dahurica, 0.7 part of Baiqi, 0.76 part of white cardamom, 0.04 part of grass fruit, 0.17 part of kaempferia, 0.14 part of ginger, 0.45 part of grass , 0.14 parts of fragrant leaves, 0.02 parts of angelica, 1.3 parts of astragalus, 5.6 parts of tangerine peel, 3.6 parts of licorice, 0.18 parts of loquat leaves, and 1.3 parts of mint were added to 200 parts of 100°C water and boiled for 33 minutes, and filtered to obtain feed water;

[0037] S3. After screening 1.2 parts of pumpkin seeds by weight to remove impurities, put them into 1 part of tea liquid and boil for 30 minutes, cool to 12°C, let stand until the soft skin on...

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Abstract

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing milky pumpkin seeds. Background technique [0002] Pumpkin seeds are the seeds of pumpkin, an annual vine plant of the Cucurbitaceae family. It is rich in nutrients such as zinc, pantothenic acid, and carotene, and can drive away parasites in the body. It is a food with good therapeutic properties. Studies have shown that eating About 50 grams of fried pumpkin seeds can effectively prevent and treat prostate diseases. my country has a wide range of pumpkin planting, many types, and rich pumpkin seed resources. With the improvement of people's living standards, consumers have higher and higher requirements for the flavor and easy-to-knock properties of pumpkin seeds. Although there are many different flavors of pumpkin seeds on the market, they are mainly flavored by adding flavors, which cannot meet people's needs for natural and healthy food, and...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/30A23L1/22A23L25/00A23L27/00
CPCA23V2002/00A23V2250/032A23V2250/214A23V2250/264A23V2250/242A23V2250/628A23V2250/21A23V2300/10
Inventor 刘加奇
Owner 蚌埠市徽味炒货厂
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