CN102805139A - Processing method of natural high-nutrition pumpkin pie - Google Patents
Processing method of natural high-nutrition pumpkin pie Download PDFInfo
- Publication number
- CN102805139A CN102805139A CN2012103157871A CN201210315787A CN102805139A CN 102805139 A CN102805139 A CN 102805139A CN 2012103157871 A CN2012103157871 A CN 2012103157871A CN 201210315787 A CN201210315787 A CN 201210315787A CN 102805139 A CN102805139 A CN 102805139A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- blanching
- pie
- pumpkin pie
- moulding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a production method of pure natural high-nutrition pumpkin pie and belongs to the technical field of food processing. The production method comprises the following production processes of pumpkin cleaning and peeling, enzymatic blanching and inactivation, pulping, mixing, blending, formation, cooking, freezing, package and storage. The processing method has the characteristics that 1, oxidase inactivation is realized through blanching , and the enzymatic oxidation in the pumpkin pulp processing process is inhabited; 2, the fast cooking is carried out through microwaves, the damage to nutrient substances such as beta-carotene in the pumpkin pie caused by heat treatment is reduced, the antioxidant activity function of the pumpkin pie is improved, and the natural golden yellow color and luster and the full-bodied pumpkin flavor are maintained; and 3, the pumpkin pie with excellent color, fragrance, flavor and shape is prepared through blending, stirring and mixing, and the requirements of wide consumers are met. The pure natural high-nutrition pumpkin pie prepared by the method does not contain any food additives, the process is simple, the product mouth feeling is good, the activity function is high, the economic benefits are obvious, and great market development space and potential are realized.
Description
One, technical field
The present invention provides a kind of production method of natural high nutrition pumpkin pie, belongs to food processing technology field.
Two, background technology
Pumpkin has another name called wheat melon, pumpkin, pumpkin, golden wax gourd, originates in North America, is the plant of Curcurbitaceae Cucurbita.General oblateness of fruit or pyriform, green when tender, the russet fruit can be done vegetables when ripe, and seed can be eaten, and in China various places plantation is arranged all.
Pumpkin contains various nutrient elements, and wherein polysaccharide can improve body's immunological function, promotes cell factor to generate, and through approach such as complement activations immune system is brought into play many-sided regulatory function; Carotenoid can change into the vitamin A with important physiological function in body, to the Growth and Differentiation of epithelial tissue, keep normal vision, promote the growth of bone to have important physiological function; Pectin can bond and eliminate bacteriotoxin and other harmful substances in the body, plays detoxication; Cobalt element can enliven the metabolism of human body, promotes hematopoiesis function, to preventing and treating diabetes, reducing blood sugar special curative effect is arranged.
Because pumpkin has detoxifcation, protection gastric mucosa, help digest, prevent diabetes, reduce blood sugar, eliminate carcinogen, plurality of health care functions such as promote to grow, the pumpkin goods become much-sought-after item.Pumpkin powder, minced pumpkin, pumpkin cake, pumpkin bread are arranged in the market, also have pumpkin jelly, pumpkin beverage, pumpkin ham, pumpkin paste wet goods product.
The pumpkin pie that the present invention adopts technology such as blanching, microwave to produce; Multiple oxidizing ferment in can the passivation pumpkin; Avoid phenols isoreactivity material oxidation in the pumpkin, can keep pumpkin natural colored, nutrition and peculiar taste, effectively improved the added value of pumpkin; Help the development of pumpkin deep processing industry, promote melon grower's increasing both production and income.
Three, summary of the invention
The present invention has developed the method for the high nutrition pumpkin pie of pure natural, is raw material with the pumpkin, clears up peeling, the blunt enzyme of blanching, batching, mixing, moulding, shortening, freezes, packs, preserves.
Technical scheme of the present invention and production technology are following:
A, pumpkin cleaning peeling: pumpkin cleans peeling, except that cleaning behind muskmelon pedicel, flesh, the seed again;
B, the blunt enzyme of blanching: squash tissue slice is carried out the blunt enzyme of blanching, 60-70 ℃ of blunt enzyme temperature, blunt enzyme time 3-10min, blunt enzyme PH6.0-8.0;
C, batching, mixing: add pumpkin sheet (55-75%) after the blanching, glutinous rice flour (10-20%), flour (10-20%), white granulated sugar (5-20%), water (0.1-20%), salt (0.1-0.5%) (is benchmark with the material gross weight) successively by the prescription requirement, in dough mixing machine, stir 10-20min;
D, moulding: mixed raw material is put into HX2860-I pumpkin pie make-up machine (Anhui Wei Sida food machinery Co., Ltd is special) process the pumpkin cake of certain moulding;
E, shortening: place the biscuit after the moulding in the microwave steaming tray, through CM-10S-I tunnel type micro wave stove (the wooden microwave technology of southern plan development corporation, Ltd. is special) slaking under 5-10KW power, microwave heating time 5-10min;
F, freeze: with the pumpkin pie behind the moulding shortening at-20 ℃ to-30 ℃ following quick-frozen 10-40min, wait to freeze solid after, involution in the bag of packing into;
G, storage: chilled storage under-10 ℃ to-20 ℃ conditions.
Four, the specific embodiment
Embodiment 1
Get the crust of pruning after the 700g pumpkin cleans, remove muskmelon pedicel, melon pulp, melon seeds afterwash, squash tissue slice is carried out the blunt enzyme of blanching (65 ℃ of temperature, time 3min, pH7.0); With the pumpkin sheet 500g (accounting for 55%) after the blanching, add glutinous rice flour 135g (accounting for 14%), flour 135g (accounting for 14%), white granulated sugar 150g (accounting for 16%); Salt 1g (accounting for 0.1%) puts into agitator and stirs 15min; With the mould shape of the dough of rubbing with regulation, use HX2860-I pumpkin pie make-up machine (Anhui Wei Sida food machinery Co., Ltd is special), put into the microwave steaming tray to the biscuit after the moulding; Attention can not be overlapping; Through CM-10S-I tunnel type micro wave stove (the wooden microwave technology of southern plan development corporation, Ltd. is special) slaking, microwave heating time 8min carries out finished product in-23 ℃ of specific packaging bags of freezing to pack into after 20min adds; Seal-18 ℃ of storages.
Embodiment 2
Get the crust of pruning after the 500g pumpkin cleans, removal muskmelon pedicel, flesh, seed afterwash carry out the blunt enzyme of blanching (65 ℃ of temperature, time 5min, pH7.0) with squash tissue slice, with the pumpkin sheet 400g (accounting for 65%) after the blanching; Add glutinous rice flour 82g (accounting for 13%), flour 82g (accounting for 13%), white granulated sugar 60g (accounting for 9%); Salt 1.2g (accounting for 0.1%) puts into agitator and stirs 15min, with the mould shape of the dough of rubbing with regulation, uses HX2860-I pumpkin pie make-up machine (Anhui Wei Sida food machinery Co., Ltd is special); Put into the microwave steaming tray to the biscuit after the moulding, attention can not be overlapping, through CM-10S-I tunnel type micro wave stove (the wooden microwave technology of southern plan development corporation, Ltd. is special) slaking; Microwave heating time 8min; Finished product is carried out sealing-18 ℃ of storages in-23 ℃ of specific packaging bags of freezing to pack into after 20min adds.
Claims (6)
1. the production method of the high nutrition pumpkin pie of pure natural is characterized in that taking following technology and method:
A, pumpkin cleaning peeling: pumpkin cleans peeling, except that cleaning behind muskmelon pedicel, flesh, the seed again;
B, the blunt enzyme of blanching: squash tissue slice is carried out the blunt enzyme of blanching, 60-70 ℃ of blunt enzyme temperature, blunt enzyme time 3-10min, blunt enzyme PH6.0-8.0;
C, batching, mixing: add pumpkin sheet (55-75%) after the blanching, glutinous rice flour (10-20%), flour (10-20%), white granulated sugar (5-20%), water (0.1-20%), salt (0.1-0.5%) (is benchmark with the material gross weight) successively by the prescription requirement, in dough mixing machine, stir 10-20min;
D, moulding: mixed raw material is put into HX2860-I pumpkin pie make-up machine (Anhui Wei Sida food machinery Co., Ltd is special) process the pumpkin cake of certain moulding;
E, shortening: place the biscuit after the moulding in the microwave steaming tray, through CM-10S-I tunnel type micro wave stove (the wooden microwave technology of southern plan development corporation, Ltd. is special) slaking under 5-10KW power, microwave heating time 5-10min;
F, freeze: with the pumpkin pie behind the moulding shortening at-20 ℃ to-30 ℃ following quick-frozen 10-40min, wait to freeze solid after, involution in the bag of packing into;
G, storage: chilled storage under-10 ℃ to-20 ℃ conditions.
2. it is characterized in that according to claim 1: blanching temperature 60-70 ℃, time 3-10min, PH6.0-8.0.
3. it is characterized in that according to claim 1: pumpkin sheet (55-75%), glutinous rice flour (10-20%), flour (10-20%), white granulated sugar (5-20%), water (0.1-20%), salt (0.1-0.5%) after the blanching are added in the dough mixing machine and mix, stir 10-20min.
4. according to claim 1, it is characterized in that: pumpkin pie is put into CM-10S-I tunnel type micro wave stove (the wooden microwave technology of southern plan development corporation, Ltd. is special), slaking under 5-10KW power, microwave heating time 5-10min.
5. it is characterized in that according to claim 1: pumpkin pie is at-20 ℃ to-30 ℃ following quick-frozen 10-40min.
6. it is characterized in that according to claim 1: pumpkin pie reserve temperature-10 ℃ is to-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103157871A CN102805139A (en) | 2012-08-31 | 2012-08-31 | Processing method of natural high-nutrition pumpkin pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103157871A CN102805139A (en) | 2012-08-31 | 2012-08-31 | Processing method of natural high-nutrition pumpkin pie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102805139A true CN102805139A (en) | 2012-12-05 |
Family
ID=47229147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103157871A Pending CN102805139A (en) | 2012-08-31 | 2012-08-31 | Processing method of natural high-nutrition pumpkin pie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805139A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238865A (en) * | 2012-12-12 | 2013-08-14 | 吉林金翼食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103461873A (en) * | 2013-08-05 | 2013-12-25 | 安徽汇阳食品有限公司 | Pumpkin slice capable of reducing blood pressure |
| CN108684777A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine pumpkin pie |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731311A (en) * | 2008-11-20 | 2010-06-16 | 蒋涛 | Process for processing quick-frozen pumpkin |
| CN102283270A (en) * | 2011-08-30 | 2011-12-21 | 华南理工大学 | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof |
| CN102461598A (en) * | 2010-11-14 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Making method of pumpkin pie |
-
2012
- 2012-08-31 CN CN2012103157871A patent/CN102805139A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731311A (en) * | 2008-11-20 | 2010-06-16 | 蒋涛 | Process for processing quick-frozen pumpkin |
| CN102461598A (en) * | 2010-11-14 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Making method of pumpkin pie |
| CN102283270A (en) * | 2011-08-30 | 2011-12-21 | 华南理工大学 | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 柯乐芹: "速冻南瓜饼", 《冷饮与速冻食品工业》 * |
| 河南省劳动和社会保障厅: "《中式面点师》", 31 March 2008, 河南科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238865A (en) * | 2012-12-12 | 2013-08-14 | 吉林金翼食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103238865B (en) * | 2012-12-12 | 2014-08-27 | 吉林厚德食品有限公司 | Egg product as well as method and device for processing egg product |
| CN103461873A (en) * | 2013-08-05 | 2013-12-25 | 安徽汇阳食品有限公司 | Pumpkin slice capable of reducing blood pressure |
| CN108684777A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat pine pumpkin pie |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816394B (en) | Highland barley chip and processing method thereof | |
| CN103932098B (en) | Trotter chips for beautifying and preparation method thereof | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN103467174A (en) | Pleurotus nebrodensis cultivation medium and preparation method thereof | |
| CN103637072A (en) | Congee capable of life cultivation, spleen tonifying and health preservation and preparation method of congee | |
| CN103976020A (en) | Lycium ruthenicum yogurt and preparation method thereof | |
| CN104605261A (en) | Nutritional healthy potato steam bun and preparation method thereof | |
| CN104171909A (en) | Mushroom fine dried noodles and preparation method thereof | |
| CN106942665A (en) | A kind of processing method of Ipomoea batatas fermented rice cake | |
| CN102805139A (en) | Processing method of natural high-nutrition pumpkin pie | |
| CN102440380A (en) | Matcha health-care rice dumpling and preparation method thereof | |
| CN103783576A (en) | High-quality oil-frying saline-taste chestnut production process | |
| CN104757232A (en) | Processing technique of Chinese yam and pumpkin cakes | |
| CN107372710A (en) | A kind of selenium-rich black soya bean Taigu cake and its preparation technology | |
| CN104193475A (en) | Oyster mushroom culture medium containing rape stalk and preparation method of oyster mushroom culture medium | |
| CN104430699A (en) | Pleurotus eryngii pumpkin health care bread making method | |
| CN102987250A (en) | Preparation method of steamed dark plum bean flour cakes | |
| CN105919084A (en) | Burdock root composite vegetable paper with effects of maintaining beauty and keeping young and preparation method thereof | |
| CN106616366A (en) | Natto powder and preparation method thereof | |
| CN102669562A (en) | Matcha healthcare rice dumpling and preparation method thereof | |
| CN105519637A (en) | Making method of red mushroom biscuits | |
| CN103892182A (en) | Lard and sugar stuffed steamed bun with mushroom stuffing and preparation method thereof | |
| CN106386968A (en) | Cordyceps flower health preserving cakes | |
| CN102450549A (en) | Preparation method of poria cocos cake | |
| CN109329349A (en) | A kind of enoki mushroom roots compound the method that swelling powder prepares nutrition digestion biscuit with sprouted unpolished rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121205 |