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

Inactive Publication Date: 2017-10-27
界首市民发家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pumpkin seeds, rich in cucurbitine, fatty oil, protein, vitamins and mineral elements, are rich in nutrition and are one of the favorite snack foods for people. However, the currently commercially available pumpkin seeds have a hard shell and poor taste. It is troublesome to eat after shelling, and the pumpkin seeds are thin, so it is easy to damage the pumpkin seeds. There are also shelled pumpkin seeds on the market, but the process of shelling pumpkin seeds is cumbersome, and the sales price of pumpkin seeds is relatively high. , therefore, there is a lack of a pumpkin seed that can eat the pumpkin seed shell together on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of pumpkin seeds, comprising: freezing, enzymatic hydrolysis, fermentation, drying, and packaging; Moderate sweetness, without any additives, increase the new varieties of pumpkin seeds on the market, meet the needs of consumers, increase the added value of pumpkin seeds, and increase economic income by 13.4%; first put the pumpkin seeds in the soaking liquid for room temperature soaking, soften Pumpkin seed shells, to avoid pumpkin seeds cracking during freezing, thaw naturally after freezing, so that the soaking liquid can penetrate into pumpkin seeds, increase the flavor of pumpkin seeds, avoid greasy feeling, and at the same time can destroy the crude fiber structure of pumpkin seed shells, reducing the hardness of pumpkin seed shells .

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of pumpkin seeds. Background technique [0002] Pumpkin seeds, rich in cucurbitine, fatty oil, protein, vitamins and mineral elements, are rich in nutrition and are one of people’s favorite snack foods. However, the currently commercially available pumpkin seeds have a hard shell and poor taste. It is troublesome to eat after shelling, and the pumpkin seeds are thin, so it is easy to damage the pumpkin seeds. There are also shelled and sold pumpkin seeds on the market, but the process of shelling pumpkin seeds is cumbersome, and the sales price of pumpkin seeds is relatively high. , Therefore, lack a kind of pumpkin seed that can eat pumpkin seed shell together on the market. Contents of the invention [0003] In order to remedy the defects of the prior art, the purpose of the present invention is to provide a preparation method of pumpkin s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/00A23L33/125A23P20/18A23B9/08A23B9/14
CPCA23L25/40A23B9/08A23B9/14A23L33/00A23L33/125A23P20/18A23V2002/00
Inventor 陈卫东
Owner 界首市民发家庭农场
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