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Preparation method and application of pumpkin extract

An extract and pumpkin technology, applied in the field of preparation of pumpkin extract, can solve the problem that diabetic patients cannot use preserved fruit, and achieve the effect of preventing and treating diabetes, lowering blood sugar, and promoting hematopoietic function

Inactive Publication Date: 2016-07-27
GUIZHOU PANFU FRUIT & VEGETABLE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Conventional preserved fruit needs to be soaked in sugar, and diabetic patients cannot use the existing preserved fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of pumpkin extract provided by the invention comprises the following steps:

[0019] 1) After peeling the pumpkin, cut it into pieces, then add it to water and boil for 10 minutes;

[0020] 2) Pick up the pumpkin and put it into an edible alcohol solution containing more than 70% of twice its weight; then control the temperature at 50°C and extract for 1 hour;

[0021] 3) filtering, squeezing and centrifuging the material in step 2) to obtain a clarified liquid;

[0022] 4) Concentrate the clarified solution in an environment with a pressure of 0.2 atmospheres and a temperature of 60°C; when the volume of the concentrated solution is less than 1 / 10 of the original volume, add water that is more than 1 times the volume of the concentrated solution to continue the above concentration steps, Stop until the ethanol content in the concentrated solution is lower than 0.5%, and obtain pumpkin extract.

[0023] At the same time, the present invent...

Embodiment 2

[0025] A kind of preparation method of pumpkin extract provided by the invention comprises the following steps:

[0026] 1) After peeling the pumpkin, cut it into pieces, then add it to water and boil for 10 minutes;

[0027] 2) Pick up the pumpkin and put it into an edible alcohol solution containing more than 70% of twice its weight; then control the temperature at 60°C and extract for 2 hours;

[0028] 3) filtering, squeezing and centrifuging the material in step 2) to obtain a clarified liquid;

[0029] 4) Concentrate the clarified solution in an environment with 0.4 atmospheric pressure and a temperature of 70°C; when the volume of the concentrated solution is less than 1 / 10 of the original volume, add water that is more than 1 times the volume of the concentrated solution to continue the above concentration steps, Stop until the ethanol content in the concentrated solution is lower than 0.5%, and obtain pumpkin extract.

[0030] At the same time, the present invention ...

Embodiment 3

[0032] A kind of preparation method of pumpkin extract provided by the invention comprises the following steps:

[0033] 1) After peeling the pumpkin, cut it into pieces, then add it to water and boil for 10 minutes;

[0034] 2) Pick up the pumpkin and put it into an edible alcohol solution containing more than 70% of twice its weight; then control the temperature at 50°C and extract for 1 hour;

[0035] 3) filtering, squeezing and centrifuging the material in step 2) to obtain a clarified liquid;

[0036] 4) heating the clarified liquid to 90°C, and stopping when the ethanol content in the clarified liquid is lower than 30%;

[0037] 5) Concentrate the solution in step 4) in an environment with 0.2 atmospheric pressure and a temperature of 60°C; when the volume of the concentrated solution is less than 1 / 10 of the original volume, add water that is more than 1 times the volume of the concentrated solution to continue the above process The concentration step is stopped until...

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Abstract

The invention provides a preparation method and an application of a pumpkin extract, and belongs to the technical field of food production. The preparation method comprises the following steps: peeling the pumpkins, dicing the peeled pumpkins, boiling the diced pumpkins, extracting the boiled pumpkins by an edible alcohol solution, filtrating the extracted pumpkins, carrying out pressing and centrifugal separation, and removing ethanol from the clear liquid and concentrating the ethanol-removed clear liquid until the ethanol content in the concentrate is lower than 0.5%, so that the pumpkin extract is prepared. By utilizing the extraction method provided by the invention, the nutrients in the pumpkin are better extracted by the ethanol solution; the ethanol is removed and the clear liquid is concentrated by low temperature and low pressure, so that the clear liquid is concentrated and the ethanol is removed successfully while the nutrients in the pumpkins are prevented from damages caused by long-time exposures to high temperature. The pumpkin extract can be used to produce various kinds of preserved fruits. Moreover, no enzyme treatment is performed on the pumpkin extract, so that sugar content of the pumpkin extract is not increased; thus, the pumpkin extract is suitable for productions of special preserved fruits for the diabetics.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method and application of pumpkin extract. Background technique [0002] Pumpkins are plants of the Cucurbitaceae family. The word "pumpkin" can refer specifically to the Chinese squash (Cucurbitamoschata) in the genus Cucurbita, and can also refer to other Cucurbita cultivars including winter squash (also known as Indian squash) and zucchini (also known as American squash). Every 100 grams of pumpkin contains 0.6 grams of protein and 1 gram of fat. 5.7 grams of carbohydrates, 1.1 grams of crude fiber, 6 grams of ash, 10 mg of calcium, 32 mg of phosphorus, 0.5 mg of iron, 0.57 mg of carotene, 0.04 mg of riboflavin, 0.7 mg of niacin, and 5 mg of ascorbic acid. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenine, glucose, mannitol, pentosan, and pectin. [0003] Conventional preserved fruit needs to be soaked in sugar, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23G3/48
CPCA23G3/48A23V2002/00
Inventor 刘永李陶利刘标
Owner GUIZHOU PANFU FRUIT & VEGETABLE CO LTD
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