Curcumin-polysaccharide emulsion and method for improving pumpkin product qualities by using curcumin-polysaccharide emulsion

A technology of curcumin and polysaccharide solution, which is applied in the direction of preservation and application of polysaccharide/gum-containing food ingredients and food ingredients as antimicrobial, which can solve the problems of water loss and low utilization rate of raw materials, so as to improve water retention and protection activity Composition, effect of extending shelf life

Active Publication Date: 2017-07-14
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention with the Chinese patent application number 201510474808.8 discloses a processing method of pumpkin cakes. Pumpkin cakes are prepared by squeezing pumpkins into juice and adding them to glutinous rice flour and corn flour. The utilization rate of raw materials is low, and there is a risk of water loss. question

Method used

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  • Curcumin-polysaccharide emulsion and method for improving pumpkin product qualities by using curcumin-polysaccharide emulsion
  • Curcumin-polysaccharide emulsion and method for improving pumpkin product qualities by using curcumin-polysaccharide emulsion
  • Curcumin-polysaccharide emulsion and method for improving pumpkin product qualities by using curcumin-polysaccharide emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) raw material selection: choose the pumpkin that the melon shape is correct, nine ripe, no damage by disease and insect, no damage, no rot and deterioration and picked when the temperature is low in the morning as raw material;

[0036] (2) Raw material pretreatment: remove the soil, sand and microorganisms adhering to the surface of the pumpkin, keep it clean, cut off the pedicle of the pumpkin, remove the pulp, melon kernel and inedible parts, and then split longitudinally , the size of the cut pieces is uniform;

[0037] (3) Cooking: put the pumpkin pieces into stainless steel trays, spread 4-5 kg ​​evenly on each tray, put them into the steamer, control the temperature at 98°C and cook for 12 minutes, take them out and cool them down to the center temperature of the pumpkin pieces with cold air 50~60℃, standby;

[0038] (4) Emulsion preparation: compound konjac gum and sodium alginate mass ratio according to 1:1, dissolve in distilled water at room temperature, ...

Embodiment 2

[0045] (1) raw material selection: choose the pumpkin that the melon shape is correct, nine ripe, no damage by disease and insect, no damage, no rot and deterioration and picked when the temperature is low in the morning as raw material;

[0046](2) Raw material pretreatment: remove the soil, sand and microorganisms adhering to the surface of the pumpkin, keep it clean, cut off the pedicle of the pumpkin, remove the pulp, melon kernel and inedible parts, and then split longitudinally , the size of the cut pieces is uniform;

[0047] (3) Cooking: Put the pumpkin pieces into stainless steel trays, spread 4-5 kg ​​evenly on each tray, put them in a steamer, control the temperature at 102°C and cook for 8 minutes, take them out and cool them down to the center temperature of the pumpkin pieces with cold air 50~60℃, standby;

[0048] (4) Emulsion preparation: compound konjac gum and sodium alginate mass ratio according to 1:1, dissolve in distilled water at room temperature, and m...

Embodiment 3

[0055] (1) raw material selection: choose the pumpkin that the melon shape is correct, nine ripe, no damage by disease and insect, no damage, no rot and deterioration and picked when the temperature is low in the morning as raw material;

[0056] (2) Raw material pretreatment: remove the soil, sand and microorganisms adhering to the surface of the pumpkin, keep it clean, cut off the pedicle of the pumpkin, remove the pulp, melon kernel and inedible parts, and then split longitudinally , the size of the cut pieces is uniform;

[0057] (3) Cooking: Put the pumpkin pieces into stainless steel trays, spread 4-5 kg ​​on each tray evenly, put them into the steamer, control the temperature to 100°C and cook for 10 minutes, take them out and cool them down to the center temperature of the pumpkin pieces with cold air 50~60℃, standby;

[0058] (4) Emulsion preparation: compound konjac gum and sodium alginate mass ratio according to 1:1, dissolve in distilled water at room temperature,...

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Abstract

The invention discloses a curcumin-polysaccharide emulsion and a method for improving pumpkin product qualities by using the curcumin-polysaccharide emulsion. The curcumin-polysaccharide emulsion is prepared by a method comprising the following steps of: compounding konjac gum with sodium alginate in a mass ratio of 1 to 1; dissolving the compound in distilled water at room temperature, and making the total mass concentration of the konjac gum and the sodium alginate at 0.6-1% so as to obtain a polysaccharide solution; dissolving curcumin in medium-chain triglycerides (MCT), and making the final concentration of the curcumin in the medium-chain triglycerides at 0.4% so as to obtain an oil phase; mixing the oil phase with the polysaccharide solution at a volume ratio of (1-3) to 10, and carrying out high-pressure homogenizing so as to obtain an emulsion; and then, cooling the emulsion to room temperature for later use. The invention further provides a method for improving pumpkin product qualities by using the curcumin-polysaccharide emulsion. The curcumin-polysaccharide emulsion is capable of effectively improving water-retaining properties, anti-oxidation capabilities and textural properties of the pumpkin products.

Description

[0001] (1) Technical field [0002] The invention belongs to the field of food processing, and in particular relates to a curcumin-polysaccharide emulsion and a method for improving the quality of pumpkin products by using the emulsion. [0003] (2) Background technology [0004] As a common daily vegetable and fruit, pumpkin is a common food on people's table. It is rich in nutrition and comprehensive. The fruit contains sugars (including starch, glucose, pectin, fructose, pentosan, mannitol), vitamins, proteins, 17 kinds of amino acids, rich trace elements and fats, etc. Functional ingredients such as baline, pumpkin seedine, soluble fiber and mannitol. Among the three major thermogenic nutrients, pumpkin is mainly carbohydrates, and its fat content is very low, so it is a good low-fat food. As a food with high calcium, high zinc, high iron and low sodium, pumpkin is especially suitable for middle-aged and elderly people and patients with high blood pressure, and it is bene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562A23L3/358A23L3/3472
CPCA23L3/3472A23L3/3562A23L3/358A23V2002/00A23V2200/02A23V2200/10A23V2200/23A23V2250/2112A23V2250/51A23V2250/5066A23V2250/5026A23V2200/244
Inventor 邵平邱镪朱岳琼
Owner ZHEJIANG UNIV OF TECH
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