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Instant radix cynanchi bungei and pumpkin nutrition powder and production method thereof

A technology of compound nutritional powder and production method, which is applied in the fields of food science, food forming, application, etc., can solve the problems of long time-consuming production of nutrient loss, poor preparation of pumpkin powder, poor sensory quality, etc., and achieves the improvement of health care value, The effect of reducing production difficulty and improving rheological properties

Inactive Publication Date: 2019-01-25
YANGZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of ready-to-eat Baishouwu-pumpkin compound nutritional powder and its production method, which can solve the technical problems of poor brewability, poor sensory quality, serious nutritional loss, long production time and high cost of previous pumpkin powder products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The roots of Baishouwu are washed, peeled, sliced, dried, and crushed with a grinder for later use. Weigh 26.5kg of fresh pumpkin (long shape), wash, peel, remove the flesh, cut into pieces, put it in a rice steamer and steam for 40 minutes, drain the excess water after cooking, beat the pulp, and the weight of the pumpkin pulp obtained is 8.3kg, weigh 830g Baishouwu dry powder and add it to the pumpkin pulp, and stir evenly in a blender. Turn on the drum dryer, preheat with steam, and when the temperature reaches 120°C, the cloth will be clothed, and the motor speed will be 600r / min. Collect the golden yellow loose and dry product, break it up a little, then put it into a food-grade plastic jar, seal it with aluminum film, and it is the product.

Embodiment 2

[0030] The preparation process of Baishouwu dry powder is the same as in Example 1. Weigh 26.6kg of fresh pumpkin (round), wash, peel, remove the flesh, cut into pieces, put it in a rice steamer and steam for 40 minutes, drain the excess water after cooking, beat the pulp, and the weight of the obtained pumpkin pulp is 12.2kg, weigh 1.22kg Baishouwu dry powder and add it to the pumpkin pulp, and stir evenly in a blender. Start the drum dryer and preheat it with steam. When the temperature reaches 130°C, the cloth will be clothed. The motor speed will be 600r / min. Film-sealed packaging is the product.

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PUM

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Abstract

The invention relates to an instant radix cynanchi bungei and pumpkin nutrition powder and a production method thereof. With fresh pumpkin and dried radix cynanchi bungei as raw materials, the nutrition powder is obtained by the processes of washing, peeling, removing pulp, slicing, steaming, pulping, adding in dried radix cynanchi bungei powder, processing through the drum drying technology, grinding and packaging. The way of drum drying can increase gaps of the product, make the product loose and improve solubility of the product; the pregelatinization process of the drum drying technology can improve brewing property of the product. Compared with the conventional hot-air drying method, the way of drum drying effectively reduces loss of nutrition components and improves sensory characteristic of the products; compared with the vacuum freeze drying method, the way of drum drying needs shorter time for drying; compared with the existing spray drying method, the way of drum drying needslower energy consumption and lower equipment cost. Besides, radix cynanchi bungei has high health care value, can be added to improve rheological property of pumpkin pulp to facilitate shaping of theproduct during drying, so as to improve sensory characteristic of the product.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to an instant multi-flower root-pumpkin compound nutritional powder and a production method thereof. Background technique [0002] Pumpkin has extremely high nutritional and health value. It is rich in protein, pectin, pentosan, mannitol, cellulose, multivitamins and trace elements such as selenium, iron, zinc, cobalt, etc. It also contains alkaloids, pumpkin, Trigonelline, β-carotene and lutein and other physiologically active substances, and the fat content is extremely low. It has the functions of preventing atherosclerosis, lowering blood sugar, preventing colon cancer, preventing cardiovascular disease and prostate disease, and delaying aging. [0003] Baishouwu root is a well-known traditional Chinese herbal medicine and health food. Modern research has found that Baishouwu contains C21 steroidal ester glycosides, polysaccharides, benzophenone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23P10/40
CPCA23L19/01A23L33/10A23P10/40
Inventor 刘俊王素云金昌海阚娟千春录张年凤
Owner YANGZHOU UNIV