Quick-frozen pumpkin puree containing antifreeze peptide compound antifreeze agent and preparation method of quick-frozen pumpkin puree

A technology of pumpkin puree and antifreeze, which is applied in the field of food processing, can solve the problems of coagulation and caking of pumpkin puree, and achieve the effects of improving retention, reducing microbial action, and reducing the formation of ice crystals

Pending Publication Date: 2021-02-05
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is to provide a quick-frozen pumpkin puree containing antifreeze peptide compound antifreeze and its preparation method, which is used to solve the problem that the pumpkin puree easily exists in the current low-temperature freezing process. Problems such as agglomeration or clumping

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method provided in this embodiment comprises the following steps:

[0025] Step 1. Select pumpkins without mildew, deterioration, mechanical damage, fully mature and golden skin as raw materials;

[0026] Step 2-1. After washing the pumpkin with running water, peel, remove the stalk, remove the pulp, and remove the seeds, cut into 5mm pumpkin slices, rinse and drain for later use;

[0027] Step 2-2. Weigh 1000 parts by mass of pumpkin slices and put them into the Stephan cooking all-in-one machine. Turn on the serrated knife and whip for 2 minutes to make the pumpkin slices granular. Heat to 95°C in vacuum and continue stirring until there are no particles. Keep warm for 5 minutes Let it ripen, add 1 mass part of pectin, 1 mass part of collagen peptide and 10 mass parts of trehalose, pressurize and heat up to 120°C for 10 minutes to sterilize, cool and discharge to obtain a pumpkin puree mixture;

[0028] Step 3-1, putting the pumpkin puree mixture into...

Embodiment 2

[0032] The preparation method provided in this embodiment comprises the following steps:

[0033] Step 1. Select pumpkins without mildew, deterioration, mechanical damage, fully mature and golden skin as raw materials;

[0034] Step 2-1. After washing the pumpkin with running water, peel, remove the stalk, remove the pulp, and remove the seeds, cut into 5mm pumpkin slices, rinse and drain for later use;

[0035] Step 2-2. Weigh 1000 parts by mass of pumpkin slices and put them into the Stephan cooking all-in-one machine. Turn on the serrated knife and whip for 2 minutes to make the pumpkin slices granular. Heat to 95°C in vacuum and continue stirring until there are no particles. Keep warm for 5 minutes Let it mature, add 0.8 parts by mass of pectin, 1.5 parts by mass of collagen peptide and 15 parts by mass of trehalose, pressurize and heat up to 120°C for 10 minutes to sterilize, cool and discharge to obtain a pumpkin puree mixture;

[0036] Step 3-1, putting the pumpkin pu...

Embodiment 3

[0040] The preparation method provided in this embodiment comprises the following steps:

[0041] Step 1. Select pumpkins without mildew, deterioration, mechanical damage, fully mature and golden skin as raw materials;

[0042] Step 2-1. After washing the pumpkin with running water, peel, remove the stalk, remove the pulp, and remove the seeds, cut into 5mm pumpkin slices, rinse and drain for later use;

[0043] Step 2-2. Weigh 1100 parts by mass of pumpkin slices and put them into the Stephan cooking all-in-one machine. Turn on the sawtooth knife and beat for 2 minutes to make the pumpkin slices into granules. Heat to 95°C in vacuum and continue to stir until there are no particles. Keep warm for 5 minutes Let it mature, add 1.2 parts by mass of pectin, 1.5 parts by mass of collagen peptide and 15 parts by mass of trehalose, pressurize and heat up to 120°C for 10 minutes to sterilize, cool and discharge to obtain a pumpkin puree mixture;

[0044] Step 3-1, putting the pumpki...

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Abstract

The invention provides quick-frozen pumpkin puree containing an antifreeze peptide compound antifreeze agent and a preparation method of the quick-frozen pumpkin puree. On one hand, the preparation method provided by the invention comprises the following steps: selecting pumpkins which do not go mouldy and deteriorate, do not have mechanical damage and have golden skin as raw materials; crushing the pumpkins into particle-free puree, performing vacuum curing and shearing homogenization, adding antifreeze peptide, hydrophilic colloid and antifreeze polysaccharide, continuing to performing uniform stirring, and then performing sterilizing and cooling to obtain a pumpkin puree mixture; performing vacuum sealed packaging on the pumpkin puree mixture, and performing quick freezing; and performing storing in environment of minus 16 DEG C to minus 19 DEG C. On the other hand, the invention provides the quick-frozen pumpkin puree prepared by the preparation method. According to the preparationmethod provided by the invention, the quality change of various nutrients in the pumpkin puree under high-temperature processing can be reduced, retention of various nutritional ingredients in the pumpkin puree is facilitated, formation of ice crystals in the pumpkin puree is reduced, and the microbial action is reduced, so that the prepared pumpkin puree is easy to preserve, fine and smooth in mouth feel and free of granular feeling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen pumpkin puree containing an antifreeze peptide compound antifreeze agent and a preparation method thereof. Background technique [0002] As a high-quality economic crop, pumpkin is rich in various nutrients needed by the human body. Pumpkin is not only rich in vitamins, pectin, mannitol, pentosan, starch, calcium, potassium, magnesium, zinc, phosphorus, etc. Trace elements, but also contains trigonelline, carotene, lutein, amino acids and other physiologically active substances, and the content of fat and sodium in pumpkin is very low, and the heat energy is very low, very suitable for middle-aged and elderly people and patients with high blood pressure . Because pumpkin is rich in nutrition, it is favored by consumers. In order to effectively avoid problems such as unsalable, rotten, and difficult transportation of pumpkins, pumpkins can now be made into ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L19/00A23L29/00A23L29/30
CPCA23V2002/00A23L5/10A23L19/09A23L29/045A23L29/30A23V2250/55A23V2250/5072A23V2250/636A23V2300/20
Inventor 吴金鸿杨丹璐葛宇施依秦宇汪少芸王正武
Owner SHANGHAI JIAO TONG UNIV
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