Low-sugar pumpkin beverage and processing technology thereof

A processing technology, pumpkin technology, applied in the direction of food ingredients as taste improvers, food science, application, etc., can solve the problems of decreased taste, can not meet the needs of consumers, etc., to achieve stable tissue state, bright color, high sensory score Effect

Pending Publication Date: 2021-11-19
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the sugar content is reduced, the taste will decrease, which cannot meet the needs of consumers
[0005] At present, there is no low-sugar pumpkin drink suitable for diabetics and healthy people

Method used

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  • Low-sugar pumpkin beverage and processing technology thereof
  • Low-sugar pumpkin beverage and processing technology thereof
  • Low-sugar pumpkin beverage and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, low-sugar pumpkin drink.

[0032] The formula of the low-sugar pumpkin drink is: 60% pumpkin juice, 4% xylitol, 0.02% citric acid, 0.03% ascorbic acid, 0.1% CMC-Na, 0.1% xanthan gum, 0.05% sodium alginate, and the balance is water .

[0033] The production process of the low-sugar pumpkin drink is as follows: wash and peel the pumpkin and cut into pieces, steam for 10 minutes to soften, beat the pumpkin and water at a ratio of 3:1, add pectinase: cellulase: glucoamylase to the beating product at a ratio of 1 : 2:1 compound enzyme is enzymolyzed at 50°C for 3 hours, the enzymolyzed product is filtered with 60-mesh gauze, the filtered liquid and other raw materials are added to the blending tank and stirred evenly for blending, filling, filling The product is sterilized at 80°C for 30 minutes, and the finished product is cooled.

Embodiment 2

[0034] Embodiment 2, low-sugar pumpkin drink.

[0035] The formula of the low-sugar pumpkin drink is: pumpkin juice 58%, xylitol 3.5%, citric acid 0.018%, ascorbic acid 0.028%, CMC-Na 0.08%, xanthan gum 0.08%, sodium alginate 0.048%, and the balance is water .

[0036] The production process of the low-sugar pumpkin drink is as follows: wash and peel the pumpkin and cut into pieces, steam for 11 minutes to soften, beat the pumpkin and water at a ratio of 1:1, and add pectinase: cellulase: glucoamylase to the beating product at a ratio of 1 : 2:1 compound enzyme is enzymatically hydrolyzed at 50°C for 3 hours, the enzymolyzed product is filtered with 65 mesh gauze, the filtered liquid and other raw materials are added to the blending tank and stirred evenly for blending, filling, filling The product is sterilized at 80°C for 30 minutes, and the finished product is cooled.

Embodiment 3

[0037] Embodiment 3, low-sugar pumpkin drink.

[0038] The formula of the low-sugar pumpkin drink is: pumpkin juice 62%, xylitol 4.5%, citric acid 0.022%, ascorbic acid 0.035%, CMC-Na 0.12%, xanthan gum 0.12%, sodium alginate 0.052%, the balance is water .

[0039] The production process of the low-sugar pumpkin drink is as follows: wash and peel the pumpkin and cut it into pieces, steam it for 12 minutes to soften, beat the pumpkin and water at a ratio of 1.5:1, and add pectinase: cellulase: glucoamylase to the beating product. : 2:1 compound enzyme is enzymatically hydrolyzed at 50°C for 3 hours, the enzymolyzed product is filtered with 70 mesh gauze, the filtered liquid and other raw materials are added to the blending tank and stirred evenly for blending, filling, filling The product is sterilized at 80°C for 30 minutes, and the finished product is cooled.

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Abstract

The invention discloses a low-sugar pumpkin beverage and a processing technology thereof. The formula of the low-sugar pumpkin beverage disclosed by the invention is as follows: 55%-65% of pumpkin juice, 3%-5% of xylitol, 0.015%-0.025% of citric acid, 0.0025%-0.035% of ascorbic acid, 0.05%-0.15% of CMC-Na, 0.05%-0.15% of xanthan gum, 0.045%-0.055% of sodium alginate and the balance of water. The processing technology comprises the following steps: cleaning, peeling and cutting pumpkins, and conducting softening, pulping, enzymolysis, filtering, blending, filling, sterilizing and cooling to obtain a finished product. The pumpkin is used as a main raw material, a sweetening agent xylitol is added, and the prepared low-sugar pumpkin beverage is rich in nutritional value, has the original fragrance and sweetness of the pumpkin, is good in taste and is suitable for diabetics and healthy people to drink.

Description

technical field [0001] The invention belongs to the technical field of beverages, in particular to a low-sugar pumpkin beverage and its processing technology. Background technique [0002] The alias of pumpkin is pumpkin, rice melon, golden wax gourd, pumpkin, etc. It belongs to Cucurbitaceae and is an annual dicotyledonous herbaceous plant. Pumpkin fruit is rich in nutrients and comprehensive, containing pumpkin polysaccharides, vitamins, minerals, pectin, amino acids, carotenoids and mannitol. Fresh pumpkins are high in moisture and very low in calories. Studies have shown that pumpkin can prevent cancer and protect eyesight. Pumpkin polysaccharides and pumpkin dietary fiber have good effects on preventing diabetes, lowering blood sugar, regulating blood fat and regulating human immunity. [0003] Pumpkins have a long history of planting in my country, are very adaptable, easy to cultivate, low in price, rich in resources, and have the advantages of sufficient raw mater...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L2/84A23L2/52
CPCA23L2/02A23L2/60A23L2/84A23L2/52A23V2002/00A23V2200/16A23V2250/032A23V2250/5026A23V2250/51088A23V2250/5086A23V2250/6422A23V2250/708
Inventor 胡萍蒋景竹尹海燕郑荣美左云洋
Owner GUIZHOU UNIV
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