Preparation method of pumpkin seeds
A technology of pumpkin seeds and pumpkins, which is applied in the field of preparation of pumpkin seeds, can solve the problems of cumbersome shelling process of pumpkin seeds, high sales price of pumpkin seeds, and easy damage of pumpkin seeds, so as to increase fragrance and health care functions and satisfy consumption user needs, the effect of avoiding greasy feeling
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Embodiment 1
[0018] A preparation method of pumpkin seeds, comprising the following steps:
[0019] (1) Freezing: Select plump pumpkin seeds of mature pumpkins, place them in soaking liquid that is 3 times the weight of pumpkin seeds, soak at room temperature for 2 hours, soften the shells of pumpkin seeds, avoid cracking of pumpkin seeds during freezing, freeze for 18 hours, take them out, and let them cool naturally Thawing, so that the soaking liquid penetrates into the pumpkin seeds, increases the flavor of the pumpkin seeds, avoids the greasy feeling, and at the same time can destroy the thick fiber structure of the pumpkin seed shells, reduce the hardness of the pumpkin seed shells, and obtain frozen pumpkin seeds;
[0020] (2) Enzymolysis: Add compound enzyme to frozen pumpkin seeds to make the mass concentration of the compound enzyme 0.04%, stir for 4 hours to decompose the fiber structure of the pumpkin seed shell, increase the crispness of the pumpkin seed shell, and obtain enzym...
Embodiment 2
[0029] A preparation method of pumpkin seeds, comprising the following steps:
[0030] (1) Freezing: Choose plump pumpkin seeds of mature pumpkins, place them in soaking liquid that is 3 times the weight of pumpkin seeds, soak at room temperature for 2 hours, soften the shells of pumpkin seeds, and avoid cracking of pumpkin seeds during freezing. Freeze for 19 hours, take out, and naturally Thawing, so that the soaking liquid penetrates into the pumpkin seeds, increases the flavor of the pumpkin seeds, avoids the greasy feeling, and at the same time can destroy the thick fiber structure of the pumpkin seed shells, reduce the hardness of the pumpkin seed shells, and obtain frozen pumpkin seeds;
[0031] (2) Enzymolysis: Add complex enzymes to frozen pumpkin seeds to make the mass concentration of the compound enzymes 0.05%, stir for 4 hours to decompose the fiber structure of pumpkin seed shells, increase the crispness of pumpkin seed shells, and obtain enzymatic hydrolysis pum...
Embodiment 3
[0040] A preparation method of pumpkin seeds, comprising the following steps:
[0041] (1) Freezing: Select plump pumpkin seeds of mature pumpkins, place them in soaking liquid 4 times the weight of pumpkin seeds, soak at room temperature for 3 hours, soften the shells of pumpkin seeds, avoid cracking of pumpkin seeds during freezing, freeze for 20 hours, take out, and naturally Thawing, so that the soaking liquid penetrates into the pumpkin seeds, increases the flavor of the pumpkin seeds, avoids the greasy feeling, and at the same time can destroy the thick fiber structure of the pumpkin seed shells, reduce the hardness of the pumpkin seed shells, and obtain frozen pumpkin seeds;
[0042] (2) Enzymolysis: Add compound enzyme to frozen pumpkin seeds to make the mass concentration of the compound enzyme 0.06%, stir for 5 hours to decompose the fiber structure of the pumpkin seed shell, increase the crispness of the pumpkin seed shell, and obtain enzymolysis pumpkin seeds;
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