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Pumpkin whole powder

A technology of whole pumpkin powder and pumpkin, which is applied in the field of food processing, can solve the problem of single eating method of pumpkin, and achieve the effects of reducing the loss of beneficial substances, preserving nutrients, and stabilizing quality

Inactive Publication Date: 2018-11-13
周文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of eating pumpkin is single. In recent years, pumpkin has been processed into pumpkin powder as a raw material for the food industry, expanding the utilization of pumpkin.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The whole pumpkin powder is light yellow powder, the particle size is ≤0.3mm, the moisture content is ≤5%, the protein content is 8%, and the fat content is 1%.

[0021] The preparation method of above-mentioned pumpkin whole powder, comprises the steps:

[0022] (2) Select pumpkins without deterioration and mildew, wash, peel, remove flesh, dice, and set aside;

[0023] (2) Put the cut pumpkin into the steamer to soften and sterilize at high temperature;

[0024] (3) Put the softened pumpkin into the pulper to make pumpkin slurry and set aside;

[0025] (4) Add pectinase and cellulase to the pumpkin slurry prepared in step (3) for enzymolysis for 8 minutes;

[0026] (5) Homogenize the material after the first enzymatic hydrolysis, remove the material that has not been treated by the first enzymatic hydrolysis, add high-efficiency liquefied pectinase for the second enzymatic hydrolysis, and set aside;

[0027] (6) Preferably, it is spray-dried and packaged to obtain ...

Embodiment 2

[0032] The whole pumpkin powder is light yellow powder, the particle size is ≤0.3mm, the moisture content is ≤5%, the protein content is 12%, and the fat content is 2%.

[0033] The preparation method of above-mentioned pumpkin whole powder, comprises the steps:

[0034] (3) Select pumpkins without deterioration and mildew, wash, peel, remove flesh, dice, and set aside;

[0035] (2) Put the cut pumpkin into the steamer to soften, and at the same time, use ultraviolet light to sterilize;

[0036] (3) Put the softened pumpkin into the pulper to make pumpkin slurry and set aside;

[0037] (4) Add pectinase and cellulase to the pumpkin slurry prepared in step (3) for enzymatic hydrolysis for 9 minutes;

[0038] (5) Homogenize the material after the first enzymatic hydrolysis, remove the material that has not been treated by the first enzymatic hydrolysis, add high-efficiency liquefied pectinase for the second enzymatic hydrolysis, and set aside;

[0039] (6) Preferably, it is s...

Embodiment 3

[0044] The whole pumpkin powder is light yellow powder, the particle size is ≤0.3mm, the moisture content is ≤5%, the protein content is 15%, and the fat content is 3%.

[0045] The preparation method of above-mentioned pumpkin whole powder, comprises the steps:

[0046] (4) Select pumpkins without deterioration and mildew, wash, peel, remove flesh, dice, and set aside;

[0047] (2) Put the cut pumpkin into the steamer to soften and sterilize at high temperature;

[0048] (3) Put the softened pumpkin into the pulper to make pumpkin slurry and set aside;

[0049] (4) Add pectinase and cellulase to the pumpkin slurry prepared in step (3) for enzymolysis for 10 minutes;

[0050] (5) Homogenize the material after the first enzymatic hydrolysis, remove the material that has not been treated by the first enzymatic hydrolysis, add high-efficiency liquefied pectinase for the second enzymatic hydrolysis, and set aside;

[0051] (6) Preferably, it is spray-dried and packaged to obtai...

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Abstract

The invention discloses pumpkin whole powder. The pumpkin whole powder is light yellow powder, the grain size is smaller than or equal to 0.3mm, the moisture content is smaller than or equal to 5%, the protein content is 8-15%, and the fat content is 1-3%. Through a unique technology, pumpkins are processed, so that running off of beneficial substances in the raw materials can be reduced, and thequality of processed whole powder products is greatly improved; part of dietary fibers are subjected to enzymolysis through bio-enzymes, so that the problem that pumpkin slurry is poor in fluidity issolved, the nutrient components are also increased, the dietary fiber content is increased, nutrient components are reserved to the maximum extent, and the quality and the color of the pumpkin whole powder product are improved; and the pumpkin whole powder has the efficacy of reducing phlegm, removing toxin, reducing blood sugar and quenching thirst, and is long in guarantee period and stable in quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to whole pumpkin powder. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to health preservation, so people's requirements for food also increase thereupon. Fruits and vegetables are low-calorie foods, and the simple sugars, inorganic salts, and vitamin C contained in them are easily absorbed by the human body and are indispensable nutrients. Using fruits and vegetables as raw materials to produce natural whole powder without additives such as preservatives and pigments, it is an ideal health-care whole powder, so it is more and more popular among people. [0003] Pumpkin can nourish the lungs and replenish qi, reduce inflammation and relieve pain, reduce phlegm and expel pus, deworm and detoxify, lower blood sugar and quench thirst, and also have diuretic and beautifying effects. Pumpkin contains a variety of amino ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23L5/20
CPCA23V2002/00A23L5/25A23L19/01A23L33/00A23V2200/30A23V2200/328A23V2200/314
Inventor 周文
Owner 周文
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