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Preparation method of selenium-rich pumpkin pulp grain beverage

A pumpkin pulp and beverage technology, which is applied in the field of preparation of selenium-enriched pumpkin pulp beverages, can solve the problems of low selenium content and soluble solid content, inability to break cells well, beverage clarity, poor taste, etc. The effect of uniform distribution, low cost and stable product quality

Active Publication Date: 2016-01-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current pumpkin beverages adopt the traditional juicing process, which cannot break the cells well, resulting in low selenium content and soluble solids content in the beverage, and the clarity and taste of the beverage are poor, the aroma is not rich, and the quality is stable. Poor performance, easy to settle and corrupt

Method used

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  • Preparation method of selenium-rich pumpkin pulp grain beverage
  • Preparation method of selenium-rich pumpkin pulp grain beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Preparation of pumpkin juice: choose mature pumpkins with red and yellow skin, orange flesh, and no pests and diseases as raw materials, wash them with water, peel off the skin, remove the seeds, and then slice (thickness is about 4mm); slice the pumpkin Soak in 0.1% sodium pyrophosphate aqueous solution for 4 minutes (the purpose is to protect the color and prevent the pumpkin from browning), rinse it with water for 3 times, and steam it in a steamer for 12 minutes; add 2 times the weight of the steamed pumpkin slices and be placed in a beater to make pumpkin pulp without grain feeling; add 0.01% pectinase, 0.3% cellulase and 0.02% glucoamylase by weight in the pumpkin pulp, adjust the pH to be 4.5, and then Enzymolysis at 50°C for 2 hours, then heating to 95°C after enzymolysis, and keeping warm for 10 minutes to inactivate the enzyme; centrifuge and filter the enzymolysis solution to obtain clarified pumpkin juice;

[0019] 2) Preparation of pumpkin pulp: Cut the ...

Embodiment 2

[0022] 1) Preparation of pumpkin juice: choose mature pumpkins with red and yellow skin, orange flesh, and no pests and diseases as raw materials, wash them with water, remove the skins, remove the seeds, and slice them; Soak in sodium pyrophosphate solution for 5 minutes, rinse with water twice, and then cook in a steamer for 10 minutes; add 3 times the weight of water to the steamed pumpkin slices and beat them in a beater until there is no graininess to make pumpkin pulp ; Add 0.05% pectinase, 0.1% cellulase and 0.01% glucoamylase by weight to the pumpkin pulp, adjust the pH to 4, then enzymolyze at 40°C for 3 hours, and heat to 90°C after the enzymolysis is completed °C to inactivate the enzyme; centrifuge and filter the enzymatic solution to obtain clarified pumpkin juice;

[0023] 2) Preparation of pumpkin pulp: Cut the peeled and deseeded pumpkin into squares with a side length of 2 to 3 mm mechanically or manually. Pick up the pumpkin pulp with a sieve;

[0024] 3) D...

Embodiment 3

[0026] A selenium-enriched pumpkin pulp beverage, made from the following raw materials:

[0027] 1) Preparation of pumpkin juice: choose mature pumpkins with red and yellow skin, orange flesh, and no damage from diseases and insect pests as raw materials, wash them with water, remove the skins, remove the seeds, and slice them; soak in sodium pyrophosphate solution for 3 minutes, rinse with water for 3 times, and steam in a steamer for 15 minutes; add 1 times the weight of water to the steamed pumpkin slices and beat them in a beater until there is no graininess to make pumpkin pulp ; Add 0.01% pectinase, 0.3% cellulase and 0.05% glucoamylase by weight to the pumpkin pulp, adjust the pH to 5, then enzymolyze at 60°C for 1 hour, and heat to 100°C after the enzymolysis is completed °C to inactivate the enzyme; centrifuge and filter the enzymatic solution to obtain clarified pumpkin juice;

[0028] 2) Preparation of pumpkin pulp: Cut the peeled and deseeded pumpkin into squares...

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Abstract

The invention discloses a preparation method of a selenium-rich pumpkin pulp grain beverage. The preparation method comprises process steps including preparation of pumpkin juice, preparation of pumpkin pulp grains, blending and the like, wherein the pumpkin juice is prepared as follows: 0.01%-0.05% of pectinase, 0.1%-0.3% of cellulose and 0.01%-0.05% of glucoamylase are added to crushed pumpkins, and enzymolysis is performed. The prepared pumpkin pulp grain beverage has clear and golden color, has characteristic flavor of pumpkins, is harmonious and pleasant, has uniformly distributed pulp, better chewiness and proper sour and sweet taste, is a health beverage with the color, aroma and taste and has broad market prospect.

Description

technical field [0001] The invention belongs to the field of food and beverage processing, and in particular relates to a preparation method of a selenium-enriched pumpkin pulp beverage. Background technique [0002] Pumpkin is rich in nutrients and contains a variety of free amino acids, carotene, vitamin B 1 , vitamin C, vitamin E, various mineral elements and other nutrients and pumpkin polysaccharides and other active ingredients. What's more valuable is that pumpkin has a good enrichment effect on selenium and is a good source of organic selenium. Selenium is one of the essential trace elements in life activities. Selenium participates in the composition and metabolism of various enzymes in the body and has Anti-cancer, anti-cancer, anti-aging, enhance the body's immunity and other physiological functions. [0003] Most of the current pumpkin beverages adopt the traditional juicing process, which cannot break the cells well, resulting in low selenium content and solub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84A23L2/60A23L2/56A23L33/00
CPCA23L2/382A23L2/56A23L2/60A23V2002/00A23V2200/30A23V2250/1626
Inventor 徐晓云李慧潘思轶王可兴
Owner HUAZHONG AGRI UNIV
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