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Production method for pumpkin stuffing

A production method, pumpkin technology, applied in the field of food processing, to achieve the effect of increasing the retention rate, reducing production energy consumption, and improving the yield of finished products

Inactive Publication Date: 2016-01-13
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Osmotic dehydration technology has not been adopted in the production of existing fruit and vegetable fillings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Selection of melons: Use thin skin, golden color, thick flesh, orange color, high sugar content, low fiber, no diseases and insect pests and uncontaminated 10 maturity pumpkins;

[0031] (2) Pretreatment of pumpkin: Rinse and clean the surface of pumpkin dust, soil, etc., manually or mechanically peel to ensure that there is no skin, tendons, and pedicles, and then cut open the seeds, and remove the flesh and seeds. Scrape clean, then cut the pumpkin into 8 pieces. When using ingredients, try to avoid using the thicker and poorer parts of the fiber at the head and tail to ensure the taste and quality of the filling;

[0032] (3) Cut strips: manually cut into melon strips with width×thickness=1mm×2mm and length as natural length, rinse them with clean water, drain them for later use (the moisture content of drained pumpkin strips is 89.3%);

[0033] (4) Osmotic dehydration: prepare a maltose syrup with a concentration of 45% (commercially available, DE value 42), and immer...

Embodiment 2

[0038] (1) Choose melons: Choose 8 mature pumpkins with thin skin, golden color, thick flesh, orange color, high sugar content, low fiber, and no pests and diseases;

[0039] (2) Pretreatment of pumpkin: Rinse and clean the surface of pumpkin dust, soil, etc., manually or mechanically peel to ensure that there is no skin, tendons, and pedicles, and then cut open the seeds, and remove the flesh and seeds. Scrape clean, then cut the pumpkin into 8 pieces. When using ingredients, try to avoid using the thicker and poorer parts of the fiber at the head and tail to ensure the taste and quality of the filling;

[0040] (3) Cut strips: manually cut into melon strips with width×thickness=5mm×10mm and length as natural length, rinse them with clean water and drain them for later use (the moisture content of the drained pumpkin strips is 89.7%);

[0041] (4) Osmotic dehydration: Prepare white granulated sugar with a concentration of 45%, and immerse the washed and drained pumpkin strips in a ...

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PUM

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Abstract

The present invention discloses a production method for a pumpkin stuffing which can be used as stuffings of moon cakes, bread, buns and pastry foods, and belongs to the field of vegetable deep processing. The pumpkin stuffing is prepared through pre-processing, osmotic dehydration, crushing, parch processing and other processing steps. The production method has advantages that: osmotic dehydration using sugar liquid is adopted to remove partial water in pumpkin, and compared with traditional processes, time of steam cooking, parch processing and other heat processes is largely shortened, retained flavor and nutrients of the stuffing are largely increased, and the energy consumption is reduced. Meanwhile, pumpkins are used as raw material, so that the product is endued with health-care functions of preventing diabetes, lowering blood fat, lowering blood pressure, resisting cancer and the like.

Description

Technical field [0001] The invention belongs to the field of food processing, and particularly relates to a method for preparing pumpkin fillings. Background technique [0002] With the rapid development of our country’s economy and the gradual improvement of people’s living standards, the people’s health and nutrition knowledge and concepts have improved day by day, and people have paid more and more attention to food nutrition and reasonable diet. For some products that require fillings, such as moon cakes, For bread, steamed buns and stuffed snacks, people are increasingly favoring vegetarian stuffing with fruits and vegetables as raw materials, while slowly turning away from traditional meat stuffing. Therefore, the market demand for fruit and vegetable fillings will increase. [0003] The raw materials of fruits and vegetables have a high moisture content. When fillings are processed, technical measures must be taken to reduce the moisture to a certain content. The quality in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29
CPCA23V2002/00A23V2200/328A23V2200/326A23V2200/308
Inventor 严奉伟汤维东崔文利
Owner YANGTZE UNIVERSITY
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