CN101002610A - Pumpkin powder, and its production method - Google Patents
Pumpkin powder, and its production method Download PDFInfo
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- CN101002610A CN101002610A CNA2007100029705A CN200710002970A CN101002610A CN 101002610 A CN101002610 A CN 101002610A CN A2007100029705 A CNA2007100029705 A CN A2007100029705A CN 200710002970 A CN200710002970 A CN 200710002970A CN 101002610 A CN101002610 A CN 101002610A
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Abstract
A pumpkin powder is prepared from pumpkin through pre-treating, screw squeezing to obtain juice, colloid grinding, adding maltodextrin, beta-cyclodextrin and CMC, homogenizing, etc. It contains water (8-9%), pectin (more than 7%), reducing sugar (15-18%) and general saccharide (21-22%).
Description
Affiliated technical field
The present invention relates to a kind of pumpkin powder and processing method thereof.
Background technology
Along with living standards of the people improve constantly, increasing consumer begins to pay attention to food nutrition and rational diet structure.China resident is because diet structure is unreasonable, and the nutrient picked-up is uneven, and the onset diabetes rate is higher.According to incompletely statistics, China diabetic has reached 2,058 ten thousand people at present, accounts for 1/8 of world's diabetic population sum, and illness rate occupies the second place of the world.At diabetic population, the novel foodstuff of exploitation convenience, economy, nutrition has certain market demand.In recent years, it is found that pumpkin nutrient is abundant, contain a large amount of physiological activators, human body is had multiple medical value, the long-term edible effect that has health care, prevents and cures diseases has good auxiliary curative effect to the diabetic especially.Therefore, the exploitation squash health food has great significance.
Existing pumpkin powder processed goods mainly is a pumpkin whole powder.Produce pumpkin powder (patent No. 96106800.0) as the method that Wang Gui and employing soak, dry, pulverize, Jin Shao is black to adopt softening, low-temperature vacuum drying, breaking method to produce pumpkin powder (patent No. 98111964.6), the good grade of opening adopts method dry, the air-flow ultramicro grinding to produce pumpkin powder (patent No. 96122369.3), Sunday, emerging grade was studied the production technology of pumpkin whole powder, and Fan Lisheng of Hubei Polytichnic College and Wang Jinhua have studied the production technology of pumpkin health care powder.Pumpkin whole powder raw material availability height, product cost is low, has also effectively kept nutritional labelings such as soluble dietary fiber, pectin simultaneously.But pumpkin whole powder coarse mouthfeel, poorly soluble influences the brew and the palatability of product.Starch burn degree is lower in the pumpkin whole powder in addition, can not directly eat, general raw material as the intensive processing product.Utilize the research report of spray-drying pumpkin powder production process less, the Gao Wen of Capital University of Medical Sciences institute of materia medica has only introduced the technological process of production and the spray-dired pluses and minuses of pumpkin powder, and also not seeing has patent report.
Summary of the invention
In order to overcome the shortcoming of existing pumpkin whole powder, the present invention proposes original local flavor of a kind of maintenance pumpkin and nutritional labeling, the pumpkin powder that instant capacity is good, and another technical problem to be solved by this invention is the processing method that proposes a kind of pumpkin powder.
Technical problem to be solved by this invention is achieved through the following technical solutions.The present invention is a kind of pumpkin powder, is characterized in, described pumpkin powder is a kind of pale yellow powder, has the due local flavor of pumpkin, moisture 8%～9%, pectin content＞7%, content of reducing sugar 15%～18%, total sugar content 21%～22%.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of processing method of pumpkin powder, is characterized in:
(1) pumpkin of choosing abundant maturation is a raw material, through cleaning, removes seed, skin and flesh, is cut into strip then, the softening enzyme 2min that goes out in boiling water, and material-water ratio is 1: 0.5;
(2) will in the adding of the pumpkin after softening spiral juice extractor, squeeze the juice, use the colloid mill fine grinding then, add an amount of maltodextrin during fine grinding, beta-schardinger dextrin-and CMC;
(3) with deployed crushed pumpkin homogenizer homogeneous, secondary valve pressure 10MPa, a step valve pressure 30MPa, 50 ℃ of feeding temperatures;
(4) the solubility solidity thing content vacuum with crushed pumpkin is concentrated into 14 ° of Brix;
(5) with crushed pumpkin high-temperature instantaneous sterilization 30 seconds under 90 ℃ of conditions, cooling back spray-drying rapidly, the spray-drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa;
(6) product is packed with the PVC bag.
The invention has the beneficial effects as follows that the pumpkin of choosing abundant maturation in process of production is a raw material, can make the pumpkin powder of producing have due local flavor of pumpkin and nutritional labeling.Adopt spiral juice extractor to squeeze the juice in the raw material processing processing procedure, the colloid mill fine grinding, the homogenizer homogeneous, and in feed liquid, add an amount of maltodextrin, and beta-schardinger dextrin-and CMC make pumpkin powder delicate mouthfeel, and dissolubility is good.The processing method of pumpkin powder of the present invention is simple, technology advanced person, processing ease; This product both can be used as the raw material of food industry, can be used as pulverous beverage again and directly went on the market.
The specific embodiment
Embodiment 1.A kind of pumpkin powder, described pumpkin powder is a pale yellow powder, has the due local flavor of pumpkin, moisture 8%～9%, pectin content＞7%, content of reducing sugar 15%～18%, total sugar content 21%～22%.
Embodiment 2.A kind of processing method of pumpkin powder.
(1) pumpkin of choosing abundant maturation is a raw material, after cleaning, removes seed, skin and flesh, is cut into strip then, the softening enzyme 2min that goes out in boiling water, and material-water ratio is 1: 0.5;
(2) will in the adding of the pumpkin after softening spiral juice extractor, squeeze the juice, use the colloid mill fine grinding then, add an amount of maltodextrin during fine grinding, beta-schardinger dextrin-and CMC;
(3) with deployed crushed pumpkin homogenizer homogeneous, secondary valve pressure 10MPa, a step valve pressure 30MPa, 50 ℃ of feeding temperatures;
(4) the solubility solidity thing content vacuum with crushed pumpkin is concentrated into 14 ° of Brix;
(5) with crushed pumpkin high-temperature instantaneous sterilization 30S under 90 ℃ of conditions, cool off the back spray-drying rapidly, the spray-drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa;
(6) product is packed with the PVC bag.
Claims (2)
1, a kind of pumpkin powder is characterized in that, described pumpkin powder is a pale yellow powder, has the due local flavor of pumpkin, moisture 8%～9%, pectin content＞7%, content of reducing sugar 15%～18%, total sugar content 21%～22%.
2, the processing method of a kind of pumpkin powder according to claim 1 is characterized in that,
(1) pumpkin of choosing abundant maturation is a raw material, through cleaning, removes seed, skin and flesh, is cut into strip then, the softening enzyme 2min that goes out in boiling water, and material-water ratio is 1: 0.5;
(2) will in the adding of the pumpkin after softening spiral juice extractor, squeeze the juice, use the colloid mill fine grinding then, add an amount of maltodextrin during fine grinding, beta-schardinger dextrin-and CMC;
(3) with deployed crushed pumpkin homogenizer homogeneous, secondary valve pressure 10MPa, a step valve pressure 30MPa, 50 ℃ of feeding temperatures;
(4) the solubility solidity thing content vacuum with crushed pumpkin is concentrated into 14 ° of Brix;
(5) with crushed pumpkin high-temperature instantaneous sterilization 30S under 90 ℃ of conditions, cool off the back spray-drying rapidly, the spray-drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa;
(6) product is packed with the PVC bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100029705A CN101002610A (en) | 2007-01-31 | 2007-01-31 | Pumpkin powder, and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100029705A CN101002610A (en) | 2007-01-31 | 2007-01-31 | Pumpkin powder, and its production method |
Publications (1)
| Publication Number | Publication Date |
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| CN101002610A true CN101002610A (en) | 2007-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100029705A Pending CN101002610A (en) | 2007-01-31 | 2007-01-31 | Pumpkin powder, and its production method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861998A (en) * | 2010-04-14 | 2010-10-20 | 中国林业科学研究院林产化学工业研究所 | Preparation process of gingko dry powder with high dissolubility and flowability |
| CN102178189A (en) * | 2011-04-15 | 2011-09-14 | 北京宝得瑞食品有限公司 | Preparation method for whole pumpkin powder |
| CN102429185A (en) * | 2011-10-28 | 2012-05-02 | 陕西海升果业发展股份有限公司 | Preparation method of pumpkin pulp |
| CN101715927B (en) * | 2009-12-08 | 2012-08-15 | 北京宝得瑞食品有限公司 | Pumpkin whole powder and preparation method thereof |
| CN102696997A (en) * | 2012-06-21 | 2012-10-03 | 天津市真如果食品工业有限公司 | Spray drying type fruit and vegetable powder and preparing method thereof |
| CN103202441A (en) * | 2013-03-11 | 2013-07-17 | 石河子大学 | Making method of red date powder |
| CN103535636A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Potato and pumpkin powder and preparation method thereof |
| CN104543846A (en) * | 2015-01-29 | 2015-04-29 | 大闽食品（漳州）有限公司 | Preparation method of instant pumpkin powder |
| CN107581539A (en) * | 2017-09-15 | 2018-01-16 | 李淑存 | A kind of processing method of instant pumpkin powder |
| CN107927777A (en) * | 2017-11-24 | 2018-04-20 | 安徽科技学院 | A kind of processing method of lycium ruthenicum instant powder |
| CN115251353A (en) * | 2022-06-23 | 2022-11-01 | 赵飞 | Low-sugar low-calorie sweetener and preparation method thereof |
| CN115349614A (en) * | 2022-08-15 | 2022-11-18 | 宝得瑞（湖北）健康产业有限公司 | Instant nutrient pumpkin powder with good stability and preparation method thereof |
-
2007
- 2007-01-31 CN CNA2007100029705A patent/CN101002610A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715927B (en) * | 2009-12-08 | 2012-08-15 | 北京宝得瑞食品有限公司 | Pumpkin whole powder and preparation method thereof |
| CN101861998A (en) * | 2010-04-14 | 2010-10-20 | 中国林业科学研究院林产化学工业研究所 | Preparation process of gingko dry powder with high dissolubility and flowability |
| CN102178189A (en) * | 2011-04-15 | 2011-09-14 | 北京宝得瑞食品有限公司 | Preparation method for whole pumpkin powder |
| CN102178189B (en) * | 2011-04-15 | 2012-07-04 | 北京宝得瑞食品有限公司 | Preparation method for whole pumpkin powder |
| CN102429185A (en) * | 2011-10-28 | 2012-05-02 | 陕西海升果业发展股份有限公司 | Preparation method of pumpkin pulp |
| CN102696997A (en) * | 2012-06-21 | 2012-10-03 | 天津市真如果食品工业有限公司 | Spray drying type fruit and vegetable powder and preparing method thereof |
| CN103202441A (en) * | 2013-03-11 | 2013-07-17 | 石河子大学 | Making method of red date powder |
| CN103202441B (en) * | 2013-03-11 | 2014-09-10 | 石河子大学 | Making method of red date powder |
| CN103535636A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Potato and pumpkin powder and preparation method thereof |
| CN104543846A (en) * | 2015-01-29 | 2015-04-29 | 大闽食品（漳州）有限公司 | Preparation method of instant pumpkin powder |
| CN107581539A (en) * | 2017-09-15 | 2018-01-16 | 李淑存 | A kind of processing method of instant pumpkin powder |
| CN107927777A (en) * | 2017-11-24 | 2018-04-20 | 安徽科技学院 | A kind of processing method of lycium ruthenicum instant powder |
| CN115251353A (en) * | 2022-06-23 | 2022-11-01 | 赵飞 | Low-sugar low-calorie sweetener and preparation method thereof |
| CN115349614A (en) * | 2022-08-15 | 2022-11-18 | 宝得瑞（湖北）健康产业有限公司 | Instant nutrient pumpkin powder with good stability and preparation method thereof |
| CN115349614B (en) * | 2022-08-15 | 2024-04-16 | 宝得瑞（湖北）健康产业有限公司 | Instant nutritional pumpkin powder with good stability and preparation method thereof |
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Open date: 20070725 |