Drying and processing method for improving retention rate of carotenoid in pumpkins

A carotenoid and processing method technology, applied in the directions of food drying, food preservation, fruit and vegetable preservation, etc., can solve problems such as the loss of carotenoids in pumpkin, and achieve the purpose of accelerating osmotic dehydration, increasing carotenoid content, and improving drying quality. Effect

Active Publication Date: 2016-10-12
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that the existing drying technology easily causes the loss of carotenoids in pumpkin, a drying processing method is provided to fully increase the retention rate of carotenoids in pumpkin and improve the color of the product

Method used

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  • Drying and processing method for improving retention rate of carotenoid in pumpkins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Select fresh pumpkins that are mature, free from mechanical damage, and free from diseases and insect pests. After washing, peeling, and removing the flesh, cut into slices of pumpkin with a thickness of 6mm. Put the sliced ​​1.5kg pumpkin slices at 80°C, with a mass concentration of 2500mL. % potato starch solution for 10 minutes, take it out and dry it in the air; spread the dried pumpkin slices in a single layer on the material tray, and place them in a vacuum microwave equipment for drying treatment, control the vacuum degree to 80KPa, and adjust the microwave power It is 5W / g, and the drying time is 4min; then freeze-drying is carried out, and the drying is stopped when the water content of the pumpkin slices is below 5%, and the product is packed with nitrogen. At this time, compared with the uncoated control group, the retention rates of lutein, α-carotene and β-carotene in dried pumpkin slices after coating treatment increased by 7.5%, 4.3% and 4.2%, respectively...

Embodiment 2

[0026] Pick fresh pumpkins that are mature, free from mechanical damage, and free from diseases and insect pests. After washing, peeling, and removing the pulp, cut into slices of pumpkin with a thickness of 4mm. Put the sliced ​​2kg pumpkin slices at 85°C in 5000mL with a mass concentration of 3%. Coat the film in the potato starch solution for 8 minutes, take it out and dry it in the air; pave the dried pumpkin slices in a single layer on the material tray, and place them in a vacuum microwave equipment for drying treatment, control the vacuum degree to 90KPa, and adjust the microwave power to 4W / g, the drying time is 5min; after that, it is freeze-dried, and the drying is stopped when the moisture content of the pumpkin slices is 3% to 5%, and the product is packed with nitrogen. At this time, compared with the uncoated control group, the retention rates of lutein, α-carotene and β-carotene in dried pumpkin slices after coating treatment increased by 13.5%, 7.6% and 6.9%, re...

Embodiment 3

[0028] Select fresh pumpkins that are mature, free from mechanical damage, and free from diseases and insect pests. After washing, peeling, and removing the flesh, cut into slices of pumpkin with a thickness of 4mm. Put 1kg of sliced ​​pumpkin at 80°C, 3500mL with a mass concentration of 1%. Coat the film in the corn phosphate distarch solution for 12 minutes, take it out and dry it in the air; spread the dried pumpkin slices in a single layer on the material tray, and place them in a vacuum microwave equipment for drying treatment, control the vacuum degree to 85KPa, adjust The microwave power is 4.5W / g, and the drying time is 4 minutes; after that, it is freeze-dried, and the drying is stopped when the water content of the pumpkin slices is 3% to 5%, and the product is packed with nitrogen. At this time, compared with the uncoated control group, the α-carotene and β-carotene retention rates of the dried pumpkin slices after coating treatment increased by 8.9% and 10.3% respec...

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Abstract

The invention relates to the technical field of fruits and vegetables, in particular to a drying and processing method for improving the retention rate of carotenoid in pumpkins. Namely, the pumpkins are selected, cleaned and peeled, pulp and seeds are removed, the pumpkins are cut into slices of 4-6 mm, and then coating treatment is performed in a potato starch solution with the mass concentration of 2%-3% or a corn phosphate double-starch solution with the mass concentration of 0.5%-1.5% at the temperature of 80-85 DEG C for 5-15 minutes; drying treatment is performed in a vacuum microwave drying device after air drying, the microwave power is controlled to be 4-5 W / g, the vacuum degree is controlled to be 80-90 KPa, and the drying time is controlled to be 3-5 minutes; then freeze drying is performed, drying stops when the water content of the pumpkin slices is 3%-5%, and nitrogen filled packaging is conducted on products. The drying and processing method improves the retention rate of the carotenoids in the pumpkins to the most degree, the beta-carotene retention rate is 93% or above, the alpha-carotene retention rate is 94% or above, the lutein retention rate is 71% or above, and the provitamin A and color and luster of the products are kept well. In addition, by the adoption of the method, the drying time is saved, and the energy consumption of production is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a drying processing method for improving the retention rate of carotenoids in pumpkins. Background technique [0002] Pumpkin (Cucurbita moschata Duch.) is one of the most common vegetables, belonging to the genus Cucurbitaceae of dicotyledonous plants. It has strong adaptability, high yield, and rich nutrition. Its carotenoid content is the first in melon vegetables, especially β-carotene, α-carotene and lutein are the most, and they are good sources of vitamin A, so they are deeply loved by consumers. Studies have confirmed that the carotenoids contained in pumpkin pulp can significantly remove excess active oxygen free radicals in the human body, maintain the metabolic balance of active oxygen, have anti-cancer and anti-mutation functions, and can prevent heart disease, cataracts and immunity. The occurrence of various diseases such as systemic disorder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/16A23B7/01A23B7/024
CPCA23B7/00A23B7/01A23B7/024A23B7/16A23V2002/00A23V2200/10A23V2250/5118A23V2300/10
Inventor 宋江峰汪小娉李大婧刘春泉杨秋明肖亚冬魏秋羽
Owner JIANGSU ACAD OF AGRI SCI
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