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
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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.
PUM
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Abstract
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Application Information
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