CN102038158A - Instant pumpkin powder and preparation method thereof - Google Patents
Instant pumpkin powder and preparation method thereof Download PDFInfo
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- CN102038158A CN102038158A CN2011100246949A CN201110024694A CN102038158A CN 102038158 A CN102038158 A CN 102038158A CN 2011100246949 A CN2011100246949 A CN 2011100246949A CN 201110024694 A CN201110024694 A CN 201110024694A CN 102038158 A CN102038158 A CN 102038158A
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Abstract
The invention discloses an instant pumpkin powder and a preparation method thereof. The instant pumpkin powder comprises the following raw materials: pumpkin and complex enzyme, wherein the complex enzyme is composed of cellulase, liquifying enzyme and pulp enzyme. The preparation method is as follows: the raw materials are subject to enzymolysis and spray drying to obtain the instant pumpkin powder. By using the preparation method, the mixing and taste of the pumpkin powder are effectively improved, so that the pumpkin powder is beneficial to digestive adsorption, and simultaneously the pumpkin powder has the the health care effect of reducing blood sugar and cholesterol.
Description
One, technical field
The present invention relates to the production technology of food and food, specifically a kind of instant pumpkin powder and preparation method thereof.
Two, background technology
The pumpkin product is subjected to market with its unique nutritive value and medical value and likes as a kind of special efficacy health food.Wherein the pumpkin powder can keep the active ingredient of pumpkin effectively because of having kept whole components, can be used as the raw material of intensive processing product or other food, and is also direct-edible, so market prospects are comparatively wide.Singly be that pumpkin powder world year requirement just reaches more than 12000 ton according to statistics.Japan is that consumption big country also is a big producing country, and annual from a large amount of pumpkin powder of state's import such as Mexico, the U.S., Southeast Asia and China, through exporting above country after the deep processing again back.About more than 1000 tons of China's year volume of trade, and 200 tons of current production rate less thaies.
Pumpkin powder nutritive value is very high, wherein the own alkali of cucurbit, cucurbitine, urine enzyme, peptonize enzyme, adenine, carrotene, Vb
1, Vb
6, Vc, arginine, asparatate, pectin, sweet mellow wine, pentosan, soft fiber, Soluble Fiber, calcium, potassium, magnesium, phosphorus, copper, silicon equal size be abundant.The pumpkin powder has efficient functional, to controlling hepatitis, cirrhosis, hypertension, coronary heart disease, the auspicious sclerosis of artery congee, ephrosis, moving back urine, snail fever etc. and have-Ding function, can delay the absorption of enteron aisle as the pectin in the pumpkin powder to sugar and lipid, neutralization, removing heavy metal of body and part agricultural chemicals, and can help liver, renal function to weaken the power of regeneration that the patient strengthens liver and kidney cells.And the pumpkin powder is low in calories, low fat, low sugar, is good diet cosmetic food.
Present existing pumpkin powder mainly contains two kinds of processing modes: a kind of is that pumpkin is dried to pumpkin sheet or pumpkin silk earlier, is being ground into the pumpkin powder then.There is coarse mouthfeel in the pumpkin powder that this mode is produced, poorly soluble defective when reconstituting.Another kind of mode is that pumpkin is through the pumpkin powder of pulling an oar, concentrating, spray-drying being made.The technological problems that has the mobile difference of pumpkin juice in this way in the production process, and there is the defective that yield is low, nutritive loss is big in the pumpkin powder of producing.
Three, summary of the invention
The present invention is for fear of above-mentioned the deficiencies in the prior art part, a kind of delicate mouthfeel is provided, dashes that melting property is good, the instant pumpkin powder of good fluidity and preparation method thereof.
Technical solution problem of the present invention adopts following technical scheme:
The characteristics of the instant pumpkin powder of the present invention are to constitute by its raw material of mass fraction: 100 parts in pumpkin, complex enzyme 0.02-0.03 part; Described complex enzyme constitutes by mass percentage: cellulase 35-55%, and Ye Huamei 25-45%, surplus is the pulp enzyme.
The preparation method's of the instant pumpkin powder of the present invention characteristics are to operate according to the following steps:
A, pumpkin is removed the top layer melon skin and dig seed, remove flesh, pulverize and cross 80 mesh sieves and get the pumpkin juice;
B, in described pumpkin juice, add complex enzyme,, be concentrated into water content 50-60% and get enzymolysis pumpkin juice 45-50 ℃ of following enzymolysis 1 hour;
C, described enzymolysis pumpkin juice is dried to water content promptly gets the pumpkin powder less than 5%.
The preparation method's of the instant pumpkin powder of the present invention characteristics also are: concentrating among the described step b is to concentrate through the economic benefits and social benefits downward film evaporator, and process conditions are: vacuum 0.06MPa-0.085MPa, temperature 45-65 ℃.
The preparation method's of the instant pumpkin powder of the present invention characteristics also are: drying is with following current press spray drying tower drying among the described step c, process conditions are: temperature 50-60 ℃, atomisation pressure 12-16MPa, EAT 150-160 ℃, temperature of outgoing air 80-85 ℃.
Compared with the prior art, beneficial effect of the present invention is embodied in:
The pumpkin powder that the present invention produces, owing to increased enzymolysis process, not only solved the technological problems of the mobile difference of pumpkin juice, and make that most of colloid, cellulose components are decomposed in the magma, improved nutrient composition content, the pumpkin powder yield height of production, delicate mouthfeel, it is good, nutritious to dash melting property.
Content of reducing sugar increases in the pumpkin powder of the present invention, and the reducing power of product strengthens, and helps improving the effect of product treatment " diabetes "; The instant pumpkin pink colour pool of gained of the present invention is golden yellow, has the delicate fragrance of natural pumpkin; Powder is tiny loose, instant free from admixture, and the product rehydration is good, and absorption of human body is fast, and it is comparatively remarkable directly to take health-care effect.
Four, the specific embodiment
Embodiment 1:
The raw material of instant pumpkin powder constitutes by mass fraction in the present embodiment:
100 parts in pumpkin, 0.02 part of complex enzyme;
Wherein complex enzyme is to be made of cellulase 35%, Ye Huamei 45% and pulp enzyme 20% by mass percentage.
The preparation method of instant pumpkin powder operates according to the following steps in the present embodiment:
A, pumpkin is cleaned the back remove the top layer melon skin and dig seed, remove flesh, pulverize and cross 80 mesh sieves and get the pumpkin juice;
B, add complex enzyme in the pumpkin juice, 45-50 ℃ of following enzymolysis 1 hour, then at vacuum 0.06MPa, being concentrated into water content through the economic benefits and social benefits downward film evaporator under 45 ℃ of the temperature was that 50-60% gets enzymolysis pumpkin juice;
C, 50 ℃ of temperature, atomisation pressure 12MPa is dried to water content with described enzymolysis pumpkin juice with following current press spray drying tower under 150 ℃ of the EATs, 80 ℃ of temperature of outgoing airs and promptly gets the pumpkin powder less than 5%.
Embodiment 2:
The raw material of instant pumpkin powder constitutes by mass fraction in the present embodiment:
100 parts in pumpkin, 0.03 part of complex enzyme;
Wherein complex enzyme is to be made of cellulase 55%, Ye Huamei 35% and pulp enzyme 10% by mass percentage.
The preparation method of instant pumpkin powder operates according to the following steps in the present embodiment:
A, pumpkin is cleaned the back remove the top layer melon skin and dig seed, remove flesh, pulverize and cross 80 mesh sieves and get the pumpkin juice;
B, add complex enzyme in the pumpkin juice, 45-50 ℃ of following enzymolysis 1 hour, then at vacuum 0.085MPa, being concentrated into water content through the economic benefits and social benefits downward film evaporator under 65 ℃ of the temperature was that 50-60% gets enzymolysis pumpkin juice;
C, 60 ℃ of temperature, atomisation pressure 16MPa is dried to water content with described enzymolysis pumpkin juice with following current press spray drying tower under 160 ℃ of the EATs, 85 ℃ of temperature of outgoing airs and promptly gets the pumpkin powder less than 5%.
Embodiment 3:
The raw material of instant pumpkin powder constitutes by mass fraction in the present embodiment:
100 parts in pumpkin, 0.02 part of complex enzyme;
Wherein complex enzyme is to be made of cellulase 45%, Ye Huamei 25% and pulp enzyme 30% by mass percentage.
The preparation method of instant pumpkin powder operates according to the following steps in the present embodiment:
A, pumpkin is cleaned the back remove the top layer melon skin and dig seed, remove flesh, pulverize and cross 80 mesh sieves and get the pumpkin juice;
B, add complex enzyme in the pumpkin juice, 45-50 ℃ of following enzymolysis 1 hour, then at vacuum 0.07MPa, being concentrated into water content through the economic benefits and social benefits downward film evaporator under 50 ℃ of the temperature was that 50-60% gets enzymolysis pumpkin juice;
C, 50 ℃ of temperature, atomisation pressure 14MPa is dried to water content with described enzymolysis pumpkin juice with following current press spray drying tower under 150 ℃ of the EATs, 80 ℃ of temperature of outgoing airs and promptly gets the pumpkin powder less than 5%.
Claims (4)
1. an instant pumpkin powder is characterized in that constituting by its raw material of mass fraction: 100 parts in pumpkin, complex enzyme 0.02-0.03 part; Described complex enzyme constitutes by mass percentage: cellulase 35-55%, and Ye Huamei 25-45%, surplus is the pulp enzyme.
2. the preparation method of the described instant pumpkin powder of claim 1 is characterized in that operating according to the following steps:
A, pumpkin is removed the top layer melon skin and dig seed, remove flesh, pulverize and cross 80 mesh sieves and get the pumpkin juice;
B, in described pumpkin juice, add complex enzyme,, be concentrated into water content 50-60% and get enzymolysis pumpkin juice 45-50 ℃ of following enzymolysis 1 hour;
C, described enzymolysis pumpkin juice is dried to water content promptly gets the pumpkin powder less than 5%.
3. preparation method according to claim 2 is characterized in that: concentrating among the described step b is to concentrate through the economic benefits and social benefits downward film evaporator, and process conditions are: vacuum 0.06MPa-0.085MPa, temperature 45-65 ℃.
4. preparation method according to claim 2, it is characterized in that: drying is that process conditions are with following current press spray drying tower drying among the described step c: temperature 50-60 ℃, and atomisation pressure 12-16MPa, EAT 150-160 ℃, temperature of outgoing air 80-85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100246949A CN102038158A (en) | 2011-01-21 | 2011-01-21 | Instant pumpkin powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100246949A CN102038158A (en) | 2011-01-21 | 2011-01-21 | Instant pumpkin powder and preparation method thereof |
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| CN102038158A true CN102038158A (en) | 2011-05-04 |
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| CN2011100246949A Pending CN102038158A (en) | 2011-01-21 | 2011-01-21 | Instant pumpkin powder and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393026A (en) * | 2013-07-22 | 2013-11-20 | 北京宝得瑞食品有限公司 | Method for producing whole pumpkin powder through enzymolysis technology |
| CN103478711A (en) * | 2013-09-02 | 2014-01-01 | 瞿丽佳 | Preparation technology of whole-grain nutritional paste |
| CN104738449A (en) * | 2015-02-06 | 2015-07-01 | 安徽农业大学 | Method for preparing instant pumpkin powder by enzyme hydrolysis method |
| CN105124468A (en) * | 2015-09-24 | 2015-12-09 | 湖北文理学院 | Method for preparing instant pumpkin powder by enzymolysis-assisted spray drying process |
| CN106490534A (en) * | 2016-10-25 | 2017-03-15 | 甘肃金南瓜生物高科有限公司 | A kind of Argentinian butter Fructus Cucurbitae moschatae powder and preparation method thereof |
| CN106722473A (en) * | 2016-12-09 | 2017-05-31 | 甘肃金南瓜生物高科有限公司 | A kind of Argentinian cream squash health food and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491586A (en) * | 2003-09-02 | 2004-04-28 | 江南大学 | Method for preparing pumpkin mixed juice by enzyme engineering technology |
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2011
- 2011-01-21 CN CN2011100246949A patent/CN102038158A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1491586A (en) * | 2003-09-02 | 2004-04-28 | 江南大学 | Method for preparing pumpkin mixed juice by enzyme engineering technology |
Non-Patent Citations (3)
| Title |
|---|
| 《食品与发酵工业》 20031231 秦蓝，等 采用酶法液化技术制备高品质的南瓜汁 48-53 1-4 第29卷, 第12期 2 * |
| 《食品与生物技术》 20020131 钱长华，等 酶法制取南瓜汁 71-75 1-4 第21 卷, 第1 期 2 * |
| 《食品科学》 19941231 刘晓梅，等 喷雾干燥法生产南瓜粉工艺 45-46 1-4 , 第4期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393026A (en) * | 2013-07-22 | 2013-11-20 | 北京宝得瑞食品有限公司 | Method for producing whole pumpkin powder through enzymolysis technology |
| CN103478711A (en) * | 2013-09-02 | 2014-01-01 | 瞿丽佳 | Preparation technology of whole-grain nutritional paste |
| CN104738449A (en) * | 2015-02-06 | 2015-07-01 | 安徽农业大学 | Method for preparing instant pumpkin powder by enzyme hydrolysis method |
| CN105124468A (en) * | 2015-09-24 | 2015-12-09 | 湖北文理学院 | Method for preparing instant pumpkin powder by enzymolysis-assisted spray drying process |
| CN106490534A (en) * | 2016-10-25 | 2017-03-15 | 甘肃金南瓜生物高科有限公司 | A kind of Argentinian butter Fructus Cucurbitae moschatae powder and preparation method thereof |
| CN106722473A (en) * | 2016-12-09 | 2017-05-31 | 甘肃金南瓜生物高科有限公司 | A kind of Argentinian cream squash health food and preparation method thereof |
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Application publication date: 20110504 |