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Argentine cream pumpkin powder and preparation method thereof

A technology of butter pumpkin and pumpkin powder, which is applied in food ultrasonic treatment, food ingredients as antioxidants, food science, etc. It can solve the problems of low extraction rate of effective substances, low digestion and absorption rate, and no technical literature and reports on pumpkin powder. , to increase solubility and stability, improve biological activity

Inactive Publication Date: 2017-03-15
甘肃金南瓜生物高科有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The patents related to pumpkin powder disclosed above are all prepared from a single pumpkin pulp, which has low content of nutrients and biologically active substances, single functionality, poor nutrition and health care effects (anti-oxidation, lowering blood sugar, lowering cholesterol, etc.), difficult to digest and absorb. The efficiency is low, the enzyme system of the added enzyme preparation is incomplete, the cost is high, and the extraction rate of effective substances is low; at the same time, the solubility, taste, color, and flavor of pumpkin powder are still not ideal, and the nutrition and bioactive substances of pumpkin powder during frozen storage have not been solved. loss problem
[0016] And, do not see as yet the technical literature and the report that prepare pumpkin powder with Argentinian cream pumpkin

Method used

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  • Argentine cream pumpkin powder and preparation method thereof
  • Argentine cream pumpkin powder and preparation method thereof
  • Argentine cream pumpkin powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Embodiment 1 Raw material preparation

[0061] 1. Preparation of pumpkin sprout powder:

[0062] The preparation method of the pumpkin bud powder comprises the following steps: treating the pumpkin seeds with high-voltage electrostatic treatment at an electric field strength of 3kV / cm for 4min; refrigerating at 2°C for 8h, freezing at -5°C for 21h, and immediately putting them into 1.0% sodium bicarbonate solution Soak at room temperature for 10 minutes, take it out, drain it, let it stand at 4°C for 21 hours, microwave it at a frequency of 2450MHz, power 3000W, temperature 32°C, material layer thickness 3cm for 7s, and then place it in a soaking solution with a temperature of 35°C and a pH value of 7 Soak in medium for 5 hours, the soaking solution contains a compound enzyme with a mass percentage concentration of 0.04%, ventilate once every 18min, and the ventilation pressure is 0.14MPa, while soaking, conduct high-voltage pulse electric field treatment under the cond...

Embodiment 2

[0084] An Argentine butter pumpkin powder, mainly prepared from the following raw materials in parts by weight: 40 parts of pumpkin powder, 13 parts of calcium fruit fiber powder, 6 parts of pumpkin bud powder, 4 parts of pumpkin leaf extract, 4 parts of winter rye peptide, 3 parts broken pumpkin bee pollen;

[0085] The quality composition of described winter rye peptide is: winter rye extract: trehalose: sericin peptide=14:6:2;

[0086] The preparation method includes the following steps: according to the formula, first add broken wall pumpkin bee pollen, winter rye peptide, pumpkin leaf extract, pumpkin bud powder, 20% of the mass of calcium fruit fiber powder, and pumpkin powder into a V-shaped mixing tank Mix evenly for 20 minutes at a stirring speed of 30 r / min, then add the remaining calcium fruit fiber powder and mix evenly for 30 minutes at a stirring speed of 50 r / min, aseptically fill, seal, and package to obtain Argentinian butter pumpkin powder.

Embodiment 3

[0088] An Argentine butter pumpkin powder, mainly prepared from the following raw materials in parts by weight: 30 parts of pumpkin powder, 10 parts of calcium fruit fiber powder, 4 parts of pumpkin bud powder, 2 parts of pumpkin leaf extract, 2 parts of winter rye peptide, 1 part broken pumpkin bee pollen;

[0089] The quality composition of described winter rye peptide is: winter rye extract: trehalose: sericin peptide=10:5:1;

[0090] The preparation method includes the following steps: according to the formula, first add broken wall pumpkin bee pollen, winter rye peptide, pumpkin leaf extract, pumpkin bud powder, 10% of the mass of calcium fruit fiber powder, and pumpkin powder into a V-shaped mixing tank Mix evenly for 15 minutes at a stirring speed of 20 r / min, then add the remaining calcium fruit fiber powder and mix evenly for 20 minutes at a stirring speed of 40 r / min, aseptically fill, seal, and pack to obtain Argentinian butter pumpkin powder.

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Abstract

The invention discloses Argentine cream pumpkin powder. The Argentine cream pumpkin which is rich in microelement cobalt and pectin is taken as a raw material, by-products, including pumpkin seeds, pumpkin leaves and pumpkin bee pollen, in deep processing of the pumpkin are fully used as raw materials, a low-temperature processing technique is adopted in the whole process, and any essences, spices, food additives or chemical substances are not added, so that natural flavor, quality and taste of the pumpkin are extremely maintained, and the food safety and extraction efficiency of the pumpkin powder ingredient materials are effectively promoted; various functional extracts are scientifically compounded and synergistically act, so that the nutrition, functionality, instant dissolving property, liquidity, healthcare effect and guarantee period of the pumpkin powder are obviously enhanced; a new efficient method is developed for pumpkin planting and deep processing; the economic income of farmer households is increased; the problem of environmental pollution caused by abandoned by-products is solved; the issues of agriculture are effectively solved; and the Argentine cream pumpkin powder has certain economic and social values.

Description

technical field [0001] The invention relates to pumpkin powder and its preparation, in particular to an Argentine butter pumpkin powder and its preparation method. Background technique [0002] Pumpkin (scientific name: Cucurbita moschata (Duch.ex Lam.) Duch.ex Poiret) is a species of Cucurbita moschata (Duch.ex Lam.) Duch.ex Poiret, an annual vine herbaceous plant, with stems often rooting at nodes, stout petioles, broadly oval or oval leaves, Slightly soft, with raised veins, slightly thick tendrils, monoecious, strong fruit stems, with ribs and grooves, which vary from variety to variety, often with several longitudinal grooves or no outside, many seeds, long oval or oblong, with good therapeutic effect. [0003] Argentinian butter pumpkin, as a unique variety of pumpkin, is rich in trace elements cobalt and pectin. The content of cobalt is relatively high, which is incomparable to any other vegetables. It is a trace element necessary for the synthesis of insulin by pan...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L21/20A23L33/10A23L33/105A23L33/125A23L33/18
CPCA23V2002/00A23V2200/02A23V2200/3262A23V2200/328A23V2200/324A23V2200/302A23V2200/318A23V2200/30A23V2250/21A23V2250/636A23V2250/55A23V2300/10A23V2300/12A23V2300/14A23V2300/20A23V2300/48
Inventor 王自军王霄
Owner 甘肃金南瓜生物高科有限公司
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