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Processing method of pumpkin powder

A processing method and technology of pumpkin powder, which is applied in the field of food processing, can solve the problems of poor solubility, poor preparation, color and taste of pumpkin powder, etc., and achieve the purpose of maintaining color, taste, flavor, nutrients and low energy consumption , Delicate taste effect

Inactive Publication Date: 2010-01-13
王建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has proved that the pumpkin powder processed by this method not only has poor solubility and poor brewability, but also has a rough taste, poor color and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0013] 1. Material selection and grinding

[0014] Choose an old pumpkin with orange-orange-red-yellow skin, peel the pumpkin, remove the flesh and seeds, rinse with running water, cut the pumpkin into strips, rinse and soak in clean water at room temperature for 40 minutes, and then grind and grind in room temperature water. The good slurry is introduced into the sedimentation tank for natural precipitation for 40-60 minutes, the supernatant in the sedimentation tank is drawn out, and finally the pumpkin powder cake is formed by the equipment pressure filtration and dehydration. The water content of the powder cake is controlled at 25-30%, and the powder cake stacking time cannot exceed 240 minutes.

[0015] 2. Treatment before drying

[0016] Crush the pumpkin powder into loose wet powder.

[0017] 3. Drying

[0018] Put the wet pumpkin powder into the rotary flotation drying tower. The temperature at the mouth of the tower is 240~250℃. There is a high-temperature swirling airflow i...

example 2

[0022] According to the process steps of Example 1, the whole process of pumpkin powder processing is completed. Among them, the clear liquid in the upper layer of the sedimentation tank is pumped out and used as the water for the next batch of water milling and pulping. In this way, the clear liquid in the upper layer of the sedimentation tank can be recycled, and the powder collection rate can be increased without affecting the powdering quality of the pumpkin.

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PUM

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Abstract

The invention discloses a processing method of pumpkin powder. The steps include: (1) selecting ripe pumpkin and then washing, peeling, removing the pulp, then slitting the pumpkin into strips and soaking in clean water; (2) levigating the pumpkin strip with a water mill, sieving the levigated pumpkin with water through a 100-120 mesh sieve and putting the pumpkin in a settling pond to naturally settle for 40-60min; (3) removing supernatant, filter pressing and dehydrating so that the water content of pressed pumpkin powder ranges from 25-30 percent; (4) smashing the pressed powder and then leading the powder to a suspension flow drying tower to be dried with the temperature parameters in the tower as follows: inlet temperature being 240-250 DEG C, outlet temperature being 50-80 DEG C and flow time of the pumpkin powder in the tower being 15-25s; and (5) bagging and encapsulating the product that reduces to room temperature. Processed according to the method, the pumpkin powder not only has high fineness and exquisite mouthfeel, but also retains the color, mouthfeel and flavor and nutrient ingredients of flesh pumpkin and has superior dissolubility and soakage. The processing method has simple process, low energy consumption and low production cost.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for processing pumpkin powder. Background technique [0002] Pumpkin is a plant of the Cucurbitaceae family, which is rich in nutrients. For a long time, people have eaten it as an ordinary food, but also as a health food, especially as a health food to control diabetes. Therefore, in the past few years, pumpkin health foods have developed rapidly, and at the same time, the processing methods of pumpkin powder have emerged in endlessly. So far, the processing method of pumpkin powder in the prior art is generally: first peeling the pumpkin, removing the flesh, cutting into pieces or strips, then dehydrating and drying it, and finally crushing it into powder. Practice has proved that pumpkin powder processed by this method not only has poor solubility and poor preparation, but also has a rough taste, poor color and taste. Summary of the invention [0003] The purpos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/06A23L19/00
Inventor 王建军
Owner 王建军
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