Argentine butternut squash health-care food and preparation method of Argentine butternut squash health-care food

A technology of health food and butter pumpkin, applied in the direction of food science, etc., can solve the problems of low content of functional components of metabolites, low proliferation density of fermentation strains, incomplete product functions, etc., and achieve strong antioxidant and biological activity , Improve food safety, increase solubility and stability

Inactive Publication Date: 2017-05-31
甘肃金南瓜生物高科有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] Although the above-mentioned disclosed patents process and ferment pumpkin raw materials, the proliferation density of fermentation strains is low, the content of functional components in metabolites is low, and the product functionality is not comprehensive and poor in functionality.

Method used

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  • Argentine butternut squash health-care food and preparation method of Argentine butternut squash health-care food
  • Argentine butternut squash health-care food and preparation method of Argentine butternut squash health-care food
  • Argentine butternut squash health-care food and preparation method of Argentine butternut squash health-care food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1 raw material preparation

[0053] 1. Preparation of Saccharomyces cerevisiae seed solution:

[0054] The culture conditions of the Saccharomyces cerevisiae seed liquid: Take a ring of Saccharomyces cerevisiae slant strain, insert it into a 250 mL shake flask with 30 mL shake flask culture medium at 150 rpm, and cultivate it at 30°C for 30 hours to obtain a Saccharomyces cerevisiae seed liquid;

[0055] The quality of the shake flask culture medium consists of: (NH4) 2 SO 4 6g / L, glucose 35g / L, K 2 HPO4·3H 2 O 3g / L, KH 2 PO 4 0.5g / L, yeast powder 11g / L, MnSO 4 0.1g / L, KCL 0.1g / L, FeSO 4 0.1g / L, MgSO 4 ·7H 2 0.1g / L, the balance is water, pH 6.0;

[0056] The Saccharomyces cerevisiae strain is specifically Saccharomyces cerevisiae tlj2016, and the preservation number is CGMCC No.12789.

[0057] 2. Preparation of pumpkin sprout powder:

[0058] The preparation method of the pumpkin bud powder comprises the following steps: treating the pumpkin see...

Embodiment 2

[0070] An Argentinian butter pumpkin health food, which is mainly prepared from the following raw materials in parts by weight:

[0071] 40 parts of pumpkin baking powder, 10 parts of polydextrose, 6 parts of pumpkin sprout powder, 4 parts of aloe gel freeze-dried powder, 4 parts of pumpkin leaf powder, 4 parts of winter rye peptide, 4 parts of resistant dextrin, β-glucan 3 parts of sugar, 2 parts of oligosaccharide;

[0072] The preparation method of the pumpkin fermentation powder comprises the following steps: cleaning the pumpkin, peeling, removing seeds and flesh, slicing, crushing, adding water twice the amount of the crushed substance, stirring evenly, and sterilizing and sterilizing the pumpkin at 85°C After 30 minutes, put it in a colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported pumpkin juice reaches 300 μm, and then homogenize at a temperature of 60 ° C, with a low pressure of 15 MPa and a high pressure of 50 MP...

Embodiment 3

[0080] An Argentinian butter pumpkin health food, which is mainly prepared from the following raw materials in parts by weight:

[0081] 30 parts of pumpkin baking powder, 8 parts of polydextrose, 4 parts of pumpkin bud powder, 3 parts of aloe vera gel freeze-dried powder, 2 parts of pumpkin leaf powder, 2 parts of winter rye peptide, 2 parts of resistant dextrin, β-glucan 2 parts sugar, 1 part oligosaccharide;

[0082] The preparation method of the pumpkin fermentation powder comprises the following steps: washing the pumpkin, peeling, removing the seeds, removing the pulp, slicing, crushing, adding water of 1 times the amount of the crushed substance, stirring evenly, and deactivating the enzyme and sterilizing at 80°C 20min, then put it in the colloid mill, adjust the gap between the stator and the rotor, so that the particle size of the exported pumpkin juice reaches 200μm, and then perform secondary homogenization at a temperature of 50°C, a low pressure of 10MPa, and a h...

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Abstract

The invention discloses an Argentine butternut squash health-care food. The Argentine butternut squash health-care food takes byproducts, namely squash seeds and squash leaves, in a deep processing process of squashes as raw materials; a whole process adopts a low-temperature processing technology, and any essence, spice, food additive and chemical substance are not added; the natural flavor, quality and mouth feel of the squashes are kept to the greatest extent; the food safety and the extraction rate of squash powder component raw materials are effectively improved; a plurality of types of functional raw materials including squash fermented powder, polyglucan, squash malt powder, aloe gel lyophilized powder, squash leaf powder, winter rye peptide, resistant dextrin, beta-glucan and oligosaccharide are scientifically compounded and have synergistic effect so that the nutrition property, functionality, instant solubility, flowability, health-care effect and shelf life of squash powder are remarkably enhanced. Meanwhile, a new way is explored for planting and deep processing of the squashes; the economic income of farmers is increased; environment pollution caused by the fact that the byproducts are wasted is solved, three problems about farmers, rural society and agriculture are effectively solved, and the Argentine butternut squash health-care food has certain economic and social values.

Description

technical field [0001] The invention relates to pumpkin deep processing, in particular to an Argentinian butter pumpkin health food and a preparation method thereof. Background technique [0002] Pumpkin (scientific name: Cucurbita moschata (Duch.ex Lam.) Duch.ex Poiret) is a species of Cucurbita moschata (Duch.ex Lam.) Duch.ex Poiret, an annual vine herb, with stems often rooting at nodes, thick petioles, broad oval or oval leaves, Slightly soft, with raised veins, slightly thick tendrils, monoecious, strong fruit stems, with ribs and grooves, which vary from variety to variety, often with several longitudinal grooves or no outside, many seeds, long oval or oblong, with good therapeutic effect. Pumpkin has high nutritional value: every 100 grams of pumpkin contains 0.6 grams of protein, 0.1 grams of fat, 5.7 grams of carbohydrates, 1.1 grams of crude fiber, 0.6 grams of ash, 10 mg of calcium, 32 mg of phosphorus, 0.5 mg of iron, and 0.57 grams of carotene. mg, riboflavin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L29/30A23L33/18
Inventor 王霄
Owner 甘肃金南瓜生物高科有限公司
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