Preparation method of instant dried pumpkin

A technology of dried pumpkin and sliced ​​pumpkin, which is applied in food drying, food science, food freezing, etc. It can solve the problems of not being able to meet the needs of consumers, and achieve the effect of retaining nutrition and flavor, golden color, increasing umami taste and strength

Inactive Publication Date: 2018-04-20
安徽谷优美食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pumpkin is one of the common vegetables in our country. It is rich in nutrition, rich in starch, cellulose, protein, carotene, vitamins and mineral elements. It can enhance immunity, promote gastrointestinal function, reduce inflammation and pain, detoxify and kill insects, and lower blood sugar. Lower blood pressure, beautify skin care, protect eyesight, promote bone development, prevent and treat cancer; but most of the current market is selling fresh pumpkins, and there are very few ready-to-eat deep-processed products of pumpkins, which cannot meet the needs of consumers

Method used

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  • Preparation method of instant dried pumpkin

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Effect test

Embodiment 1

[0023] A preparation method of instant dried pumpkin, comprising the following steps:

[0024] (1) Raw material preparation: wash the old pumpkin, peel and pulp, slice into slices with a thickness of 3-4mm, soak in salt water for 30-40 minutes to obtain pumpkin slices;

[0025] (2) One-time drying: Put the pumpkin slices in an oven and dry at 54°C until the water content is reduced by 20-25%. Spray the soybean oligosaccharide solution on the surface of the pumpkin slices with a mass concentration of 14%. 8% of the weight of the slices, and then dried at 47°C until the water content continued to decrease by 15-20%, so as to increase the strength of the pumpkin slices and avoid soft rot during post-processing, so the pumpkin slices should be dried once;

[0026] (3) Primary fermentation: add lactic acid bacteria to primary dried pumpkin slices, and ferment at 35°C for 3 days to produce rich small molecule nutrients, increase the umami taste and strength of pumpkin slices, promot...

Embodiment 2

[0032] A preparation method of instant dried pumpkin, comprising the following steps:

[0033] (1) Raw material preparation: wash the old pumpkin, peel and pulp, slice into slices with a thickness of 3-4mm, soak in salt water for 30-40 minutes to obtain pumpkin slices;

[0034] (2) One-time drying: Put the pumpkin slices in an oven and dry at 55°C until the water content is reduced by 20-25%. Spray the soybean oligosaccharide solution on the surface of the pumpkin slices with a mass concentration of 15%. 9% of the weight of the slices, and then dried at 48°C until the water content continued to decrease by 15-20%, increasing the strength of the pumpkin slices, avoiding soft rot during post-processing, and drying the pumpkin slices once;

[0035] (3) Primary fermentation: add lactic acid bacteria to primary dried pumpkin slices and ferment at 36°C for 3 days to produce rich small molecule nutrients, increase the umami taste and strength of pumpkin slices, promote gastrointestin...

Embodiment 3

[0041] A preparation method of instant dried pumpkin, comprising the following steps:

[0042] (1) Raw material preparation: wash the old pumpkin, peel and pulp, slice into slices with a thickness of 3-4mm, soak in salt water for 30-40 minutes to obtain pumpkin slices;

[0043] (2) One-time drying: Put the pumpkin slices in an oven and dry at 56°C until the water content is reduced by 20-25%. Spray the soybean oligosaccharide solution on the surface of the pumpkin slices with a mass concentration of 16%. 10% of the weight of the slices, and then dried at 49°C until the water content continued to decrease by 15-20%, increasing the strength of the pumpkin slices, avoiding soft rot during post-processing, and drying the pumpkin slices once;

[0044] (3) Primary fermentation: Add lactic acid bacteria to primary dried pumpkin slices and ferment at 37°C for 4 days to produce rich small molecule nutrients, increase the umami taste and strength of pumpkin slices, and promote gastroint...

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of instant dried pumpkin, comprising: raw material preparation, primary drying, primary fermentation, secondary fermentation, secondary drying, seasoning, and drying; the method is simple, and the obtained Dried pumpkin is golden in color, rich in fragrance, soft and chewy, and increases the deep processing of pumpkin on the market. It does not contain any additives, is safe and healthy, and meets the nutritional and taste needs of consumers; the old pumpkin is washed and sliced ​​and then dried once to reduce some moisture. Finally, spray soybean oligosaccharide solution, and then continue drying to increase the strength of pumpkin slices and avoid soft rot during post-processing; after drying once, insert lactic acid bacteria for a fermentation to produce rich small molecule nutrients and increase the strength of pumpkin slices. Umami and strength, promote gastrointestinal function; add seasoning A and continue short-term secondary fermentation to enrich the flavor of pumpkin slices and increase consumers' appetite; after secondary fermentation, perform low-temperature secondary drying to make the taste stronger .

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of instant dried pumpkin. Background technique [0002] Pumpkin is one of the common vegetables in our country. It is rich in nutrition, rich in starch, cellulose, protein, carotene, vitamins and mineral elements. It can enhance immunity, promote gastrointestinal function, reduce inflammation and pain, detoxify and kill insects, and lower blood sugar. Lower blood pressure, beautify skin care, protect eyesight, promote bone development, prevent and cure cancer; but most of them are selling fresh pumpkins in the market at present, and there are very few ready-to-eat deep-processed products of pumpkins, which cannot meet the needs of consumers. 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 instant dried pumpkin. [0004] A preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L19/20A23L27/00A23L29/00
CPCA23L19/20A23L5/10A23L5/13A23L27/00A23L29/065A23V2002/00A23V2300/10A23V2300/20
Inventor 潘苗苗
Owner 安徽谷优美食品科技股份有限公司
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