CN103393026A - Method for producing whole pumpkin powder through enzymolysis technology - Google Patents
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Abstract
The invention relates to a method for producing whole pumpkin powder through using an enzymolysis technology. The method comprises the steps of: cleaning and disinfecting a processed pumpkin; crushing the pumpkin into pumpkin pulp with the particle size being less than or equal to 0.1cm; pre-cooking the pumpkin pulp at 90-95 DEG C for 10-15min; adjusting the pH value of the pre-cooked pumpkin pulp to be 5.3-5.7; adding enzyme into the pumpkin pulp for enzymolysis at 50-55 DEG C; heating the pumpkin pulp to 85-95 DEG C within a period of time of 30min, and keeping for 10-15min for enzyme deactivation; concentrating the pumpkin pulp still the sugar degree is up to 20%-25%; carrying out spray drying to obtain a final powdery whole pumpkin powder material with the moisture content being less than 4.0%. The method has the beneficial effects of improving the production efficiency and the yield of the whole pumpkin powder, improving the nutritional ingredients and taste of the whole pumpkin powder, and simultaneously eliminating the residual active enzyme and the influence of attached microorganisms on the product quality. Moreover, the technological process is reasonably arranged, so that the energy utilization rate is improved, and the energy consumption is reduced.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of method that enzymolysis process is produced pumpkin whole powder.
Background technology
Pumpkin powder is a kind of intermediate raw material of food industry, and pumpkin contains several amino acids and mineral matter, and only contains the pentosan that does not produce heat, so pumpkin food is particularly useful for the edible of diabetes patient.The processing method of tradition pumpkin powder is the employing peeling, goes seed pumpkin to make finished product; Above-mentioned processing method is removed the pumpkin skin-seed-pulp, thereby yield rate is low; Owing in pumpkin, containing rich in protein and fat, the pumpkin whole powder finished product had both kept full composition and the color, smell and taste of pumpkin, had changed again the deficiency of fat content in traditional pumpkin powder, had improved the yield rate of pumpkin whole powder.In existing pumpkin powder and pumpkin whole powder production, often adopt enzymolysis process to solve the problem of crushed pumpkin poor fluidity, enhance productivity.But in existing pumpkin powder enzymolysis production process, also exist enzymolysis efficiency not high, residual organized enzyme and subsidiary microbes affect the stability of following process and the quality of product; Adopt enzymolysis production process need in technological process, carry out heat treated, consume than multiple-energy-source; And existing pumpkin powder enzymolysis production process, mostly for the production of the pumpkin powder of removing pumpkin peel and pumpkin, lacks in prior art and adopts enzymatic isolation method to produce the technique of the maturation of pumpkin whole powder.
Summary of the invention
The objective of the invention is to propose the technical scheme that a kind of enzymolysis process is produced the method for pumpkin whole powder, in the pumpkin whole powder enzymolysis production process, improve enzymolysis efficiency, eliminate the impact on the quality of the stability of following process and product of residual organized enzyme and subsidiary microorganism, and the raising energy utilization rate, reduce energy resource consumption.
To achieve these goals, technical scheme of the present invention is: a kind of enzymolysis process is produced the method for pumpkin whole powder, by the pumpkin raw material through cleaning, broken, precook, acid adjustment, enzymolysis, the enzyme that goes out, concentrated, spray-drying, screening collect, and is processed into pumpkin whole powder; The method that described enzymolysis process is produced pumpkin whole powder comprises the following steps:
A. raw material cleans, by cleaning-sterilizing after processed pumpkin excision muskmelon pedicel;
B. broken, processed pumpkin is broken for to the crushed pumpkin of granularity less than or equal to 0.1cm;
C. precook, the crushed pumpkin that is obtained by step b boils 10min～15min in 90 ℃～95 ℃;
D. acid adjustment, transfer to 5.3～5.7 by the pH value of the crushed pumpkin after described precooking;
E. enzymolysis, by crushed pumpkin enzyme-added enzymolysis in 50 ℃～55 ℃;
F. the enzyme that goes out, in the time period be heated to crushed pumpkin 85 ℃～95 ℃ at 30min, keeps 10min～15min;
G. concentrated, it is 20%～25% that crushed pumpkin is concentrated into to pol;
H. spray-drying, carry out spray drying treatment in spray drying tower, obtains final water content less than 4.0% powdery pumpkin whole powder material;
I. screening is collected, and the described pumpkin whole powder material that step h is obtained sieves by 80 eye mesh screens, and the fine powder that screening obtains is the finished product of pumpkin whole powder.
Further, in described step a, the hypochloric acid water solution of processed pumpkin being put into to 40ppm concentration soaks 20min, and the pumpkin after soaking is sprayed and scrubs by round brush, and is residual without thimerosal to epidermis.
Further, the shattering process of described step b comprises coarse crushing and second-time breakage; At first carry out described coarse crushing, pumpkin is carried out to fragmentation with pulverizer, obtain particle size diameter less than or equal to the 0.5cm crushed pumpkin; Then carry out described second-time breakage, the described crushed pumpkin after coarse crushing is further used to the colloid mill fragmentation, obtain the crushed pumpkin of granularity less than or equal to 0.1cm.
Further, in described steps d, to adding citric acid in crushed pumpkin take the pH value of adjusting its magma as 5.5, the addition of citric acid is citric acid: crushed pumpkin=1:1000.
Further, in described step e, the crushed pumpkin that the rear temperature of precooking is raise is through water quench to 50 ℃～55 ℃, enzyme-added enzymolysis in enzymatic vessel; The enzyme that adds in described enzymolysis is complex enzyme, and wherein the DNS method cellulase content of measuring vigor >=10000 μ/g accounts for 80%～90%, DNS method and measures the pectase content of vigor >=10000 μ/g and account for 10%～20%, and the enzyme addition is 1.0 ‰～2.0 ‰; Enzymolysis time is 30 min～40min, during enzymolysis, keeps the pH value 5.3～5.7 of crushed pumpkin self, with the water that mass ratio is enzyme: water=1:10, enzyme is dissolved, and after dissolving, adds.
As preferred version, in described step e, through water quench to 55 ℃, the cellulase content in described complex enzyme accounts for 85% by the crushed pumpkin of the rear temperature rising of precooking, and the pectase content in described complex enzyme accounts for 15%, and the enzyme addition is 1.5 ‰; Enzymolysis time is 35min.
Further, in described step g, adopt the scraper film evaporator device, the crushed pumpkin of high temperature is pumped in inspissator, regulate thickening temperature to 70 ℃～80 ℃, vacuum to 0.08MPa～0.1MPa.
As preferred version, in described step g, regulate described thickening temperature to 80 ℃, vacuum to 0.09MPa, it is 22% that crushed pumpkin is concentrated into to pol.
Further, in described step h, the material after concentrated is deposited to storage tank, by spray drying tower, carry out spray drying treatment, described spray drying tower EAT is 195 ℃～200 ℃, and leaving air temp is 150 ℃～170 ℃, and inlet amount is at 800kg～1000kg/h.
As preferred version, in described step h, described spray drying tower EAT is 200 ℃, and leaving air temp is 170 ℃, and inlet amount is at 1000kg/h.
The invention has the beneficial effects as follows: adopt technological process of the present invention to produce pumpkin whole powder, the pumpkin raw material need not be removed skin, seed flesh, can obtain good enzymolysis efficiency and hydrolysis result, solved the technological problems of crushed pumpkin poor fluidity, improve the production efficiency of pumpkin whole powder, and can improve the rate of output more than 40%, improved nutritional labeling and the mouthfeel of pumpkin whole powder, pumpkin whole powder uniform and smooth, nutrition more are of value to absorption of human body; The impact of the microorganism that can eliminate simultaneously residual organized enzyme and attach on the quality of product, and reasonable arrangement technological process, improve energy utilization rate, reduces energy resource consumption.
Below in conjunction with drawings and Examples, the present invention is made to a detailed description.
The accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Embodiment mono-:
A kind of enzymolysis process is produced the method for pumpkin whole powder, and close the pumpkin excision muskmelon pedicel that the epidermis of maturation is golden yellow, be processed into pumpkin whole powder, flow chart such as Fig. 1; Described enzymolysis process is produced the method for pumpkin whole powder and is carried out according to following steps:
(1) raw material cleans, to processed pumpkin 1 cleaning-sterilizing; The hypochloric acid water solution of processed pumpkin being put into to 40ppm concentration soaks 20min, and the rear pumpkin that soaks is scrubbed by the long round brush spray of twice 3m, and is residual without thimerosal to epidermis.
(2) coarse crushing, carry out coarse crushing by the pumpkin after cleaning with pulverizer, obtains particle size diameter less than or equal to 0.5cm crushed pumpkin 2;
(3) second-time breakage, further use the colloid mill fragmentation by the described crushed pumpkin after coarse crushing, obtains the crushed pumpkin 3 of granularity less than or equal to 0.1cm.
(4) precook, the crushed pumpkin after secondary is broken enters the pipeline of precooking, 90 ℃～95 ℃ of the temperature of precooking, and time 10min～15min precooks.
(5) acid adjustment, in the crushed pumpkin after precooking, add citric acid 4 to adjust the pH value of its magma, the addition of citric acid is citric acid: crushed pumpkin=1:1000, namely in every 1000Kg crushed pumpkin, adds the 1.0Kg citric acid, makes the pH value of crushed pumpkin between 5.3～5.7.
(6) enzymolysis, the crushed pumpkin that the rear temperature of precooking is raise is through water quench to 50 ℃～55 ℃, enzyme-added enzymolysis in enzymatic vessel; The enzyme that adds in described enzymolysis is complex enzyme 5, wherein the cellulase content of DNS method mensuration vigor >=10000 μ/g accounts for 80%～90%, the pectase content that the DNS method is measured vigor >=10000 μ/g accounts for 10%～20%, and described DNS method i.e. " 3,5-dinitrosalicylic Acid Colorimetry "; Enzymolysis time is 30 min～40min, and the enzyme addition is 1.0 ‰, with the water that mass ratio is enzyme: water=1:10, enzyme is dissolved, and after dissolving, adds; During enzymolysis, keep the pH value 5.3～5.7 of crushed pumpkin self.
(7) enzyme that goes out, carry out the high temperature enzyme that goes out to the crushed pumpkin after enzymolysis, at 30min, in the time period, crushed pumpkin is heated to 85 ℃～95 ℃, keeps 10min～15min;
(8) concentrated, adopt the scraper film evaporator device, the crushed pumpkin of high temperature is pumped in inspissator, regulate thickening temperature to 70 ℃～80 ℃, vacuum to 0.08MPa～0.1MPa, crushed pumpkin is concentrated into take diopter and detects pol as 20%～25%;
(9) spray-drying, material after concentrated is deposited to storage tank, by spray drying tower, carry out spray drying treatment, described spray drying tower EAT is 195 ℃～200 ℃, leaving air temp is 150 ℃～170 ℃, inlet amount is at 800kg～1000kg/h, obtains final water content less than 4.0% powdery pumpkin whole powder material 6.
(10) screening is collected, and the described pumpkin whole powder material that spray-drying is obtained sieves by 80 eye mesh screens, and the fine powder that screening obtains is the finished product 7 of pumpkin whole powder.
(11) packing, the finished product of screening being collected to the described pumpkin whole powder obtain is packaged in transparent food packing plastics bag with the specification of 20kg/ bag, and the blanching vacuum seal reinstalls in brown opaque outer packaging bag after processing.
Embodiment bis-:
The present embodiment is the preferred version of embodiment mono-.
The step that described enzymolysis process is produced pumpkin whole powder is:
(1) raw material cleans, to processed pumpkin cleaning-sterilizing; The hypochloric acid water solution of processed pumpkin being put into to 40ppm concentration soaks 20min, and the rear pumpkin that soaks is scrubbed by the long round brush spray of twice 3m, and is residual without thimerosal to epidermis.
(2) coarse crushing, carry out coarse crushing by the pumpkin after cleaning with pulverizer, obtains particle size diameter less than or equal to the 0.5cm crushed pumpkin;
(3) second-time breakage, further use the colloid mill fragmentation by the described crushed pumpkin after coarse crushing, obtains the crushed pumpkin of granularity less than or equal to 0.1cm.
(4) precook, the crushed pumpkin after secondary is broken enters the pipeline of precooking, 90 ℃ of the temperature of precooking, and time 15min precooks.
(5) acid adjustment, add citric acid 4 to adjust the pH value of its magma in the crushed pumpkin after precooking, the addition of citric acid is citric acid: crushed pumpkin=1:1000, i.e. interpolation 1.0Kg citric acid in every 1000Kg crushed pumpkin, and the pH value that makes crushed pumpkin is 5.5.
(6) enzymolysis, the crushed pumpkin that the rear temperature of precooking is raise is through water quench to 50 ℃～55 ℃, enzyme-added enzymolysis in enzymatic vessel; The enzyme that adds in described enzymolysis is complex enzyme, and wherein the cellulase content of DNS method mensuration vigor >=10000 μ/g accounts for 85%, and the pectase content in described complex enzyme accounts for 15%, and the enzyme addition is 1.5 ‰; Enzymolysis time is 35min; With the water that mass ratio is enzyme: water=1:10, enzyme is dissolved, after dissolving, add; During enzymolysis, keep the pH value 5.5 of crushed pumpkin self.
(7) enzyme that goes out, carry out the high temperature enzyme that goes out to the crushed pumpkin after enzymolysis, at 30min, in the time period, crushed pumpkin is heated to 87 ℃, keeps 13min;
(8) concentrated, adopt the scraper film evaporator device, the crushed pumpkin of high temperature is pumped in inspissator, regulates described thickening temperature to 80 ℃, vacuum to 0.09MPa, crushed pumpkin is concentrated into take diopter detection pol as 22%;
(9) spray-drying, deposit the material after concentrated to storage tank, by spray drying tower, carries out spray drying treatment, described spray drying tower EAT is 200 ℃, leaving air temp is 170 ℃, and inlet amount is at 1000kg/h, obtains final water content less than 4.0% powdery pumpkin whole powder material.
(10) screening is collected, and the described pumpkin whole powder material that spray-drying is obtained sieves by 80 eye mesh screens, and the fine powder that screening obtains is the finished product of pumpkin whole powder.
(11) packing, the finished product of screening being collected to the described pumpkin whole powder obtain is packaged in transparent food packing plastics bag with the specification of 20kg/ bag, and the blanching vacuum seal reinstalls in brown opaque outer packaging bag after processing.
In processing, process leading portion, select ripe of fine quality close golden yellow pumpkin of epidermis, excise the hard muskmelon pedicel of pumpkin, from source, start to control the quality of pumpkin powder final products; In production, the method for drip washing after employing hypochloric acid water soaking disinfection, guarantee the clean of raw material.For guaranteeing without the thimerosal noresidue, adopt two pass round brush spray to clean.The process of all pre-treatments is all in order to guarantee to produce higher-quality pumpkin whole powder.
Precook and can kill the various biology enzymes that cause product colour or proterties to change that living crushed pumpkin contains itself, also reached simultaneously the purpose of sterilization in advance, material after precooking out after temperature decay is arranged, be roughly 80 ℃ of left and right, the hot crushed pumpkin of this temperature is cooled to 50 ℃～55 ℃ and is conducive to enzymolysis process, enzymolysis is insulating process, after enzymolysis by material again by 55 ℃, be warming up to 95 ℃ of enzymes that go out, then further by the high temperature of material, enter concentrator, can take full advantage of heat energy, save the energy.High temperature has bactericidal action simultaneously, has also saved the later stage operation of UHT sterilization again in former technological process; The effect that has in process of production significant energy-conservation and simple flow.
The acid adjustment process transfers to the pH value of crushed pumpkin 5.5 left and right of suitable enzymolysis, can bring into play to greatest extent the effect of enzymolysis.
Twice fragmentation of raw material by after cleaning, guaranteed that in crushed pumpkin, the thing grain is enough to carry out preferably enzymolysis process.
In enzymolysis process, enzyme is used the water-soluble solution of 10 times of quality before use, according to material in enzymatic vessel what, with material, add in batches in enzymatic vessel available 2 tons of enzymatic vessels in actual production, in enzymatic vessel, be provided with agitating device, enzyme is divided and joins in enzymatic vessel for 5 times, according to the visor of enzymatic vessel, determine the roughly quality of material in enzymatic vessel, each enzyme concentration is about 1/5 of total enzyme solutions, timing, from finally adding enzyme solutions, keeps 30min～40min enzymolysis time.
In the process producing close pumpkin whole powder, in crushed pumpkin, contain a large amount of celluloses, in enzymolysis, adopt that cellulase content accounts for 80%～90%, all the other be the complex enzyme of pectase, can obtain good hydrolysis result, and test and production process in be verified.
The high temperature enzyme that goes out mainly contains two purposes, kills on the one hand the activity of the enzyme in enzymolysis process, to prevent in the following process process, causing the unsettled impact of quality.To kill the incidental microorganism of enzyme preparation raw material on the one hand, to control the microbiological indicator of final finished.Material after heating simultaneously can be used as the pre-temperature-rise period of enriching stage, and the material thickening efficiency that makes to enter in enrichment facility is higher.
In concentration process, select the thin film evaporation unit of belt scraping plate, guaranteed to have the concentrated effect of the crushed pumpkin material of certain viscosity.By controlling inlet amount, the parameter of vacuum and quantity of steam is controlled final concentrated effect.
In spray-drying process, control the EAT of spray drying tower, the inlet amount of crushed pumpkin, adjust the final water content of pumpkin powder less than 4.0%.
Claims (10)
1. an enzymolysis process is produced the method for pumpkin whole powder, by the pumpkin raw material through cleaning, broken, precook, acid adjustment, enzymolysis, the enzyme that goes out, concentrated, spray-drying, screening collect, and is processed into pumpkin whole powder; It is characterized in that, the method that described enzymolysis process is produced pumpkin whole powder comprises the following steps:
A. raw material cleans, by cleaning-sterilizing after processed pumpkin excision muskmelon pedicel;
B. broken, processed pumpkin is broken for to the crushed pumpkin of granularity less than or equal to 0.1cm;
C. precook, the crushed pumpkin that is obtained by step b boils 10min～15min in 90 ℃～95 ℃;
D. acid adjustment, transfer to 5.3～5.7 by the pH value of the crushed pumpkin after described precooking;
E. enzymolysis, by crushed pumpkin enzyme-added enzymolysis in 50 ℃～55 ℃;
F. the enzyme that goes out, in the time period be heated to crushed pumpkin 85 ℃～95 ℃ at 30min, keeps 10min～15min;
G. concentrated, it is 20%～25% that crushed pumpkin is concentrated into to pol;
H. spray-drying, carry out spray drying treatment in spray drying tower, obtains final water content less than 4.0% powdery pumpkin whole powder material;
I. screening is collected, and the described pumpkin whole powder material that step h is obtained sieves by 80 eye mesh screens, and the fine powder that screening obtains is the finished product of pumpkin whole powder.
2. a kind of enzymolysis process according to claim 1 is produced the method for pumpkin whole powder, it is characterized in that, in described step a, the hypochloric acid water solution of processed pumpkin being put into to 40ppm concentration soaks 20min, pumpkin after soaking is sprayed and scrubs by round brush, residual without thimerosal to epidermis.
3. the method for a kind of enzymolysis process production pumpkin whole powder according to claim 1, is characterized in that, the shattering process of described step b comprises coarse crushing and second-time breakage; At first carry out described coarse crushing, pumpkin is carried out to fragmentation with pulverizer, obtain particle size diameter less than or equal to the 0.5cm crushed pumpkin; Then carry out described second-time breakage, the described crushed pumpkin after coarse crushing is further used to the colloid mill fragmentation, obtain the crushed pumpkin of granularity less than or equal to 0.1cm.
4. a kind of enzymolysis process according to claim 1 is produced the method for pumpkin whole powder, it is characterized in that, in described steps d, to adding citric acid in crushed pumpkin take the pH value of adjusting its magma as 5.5, the addition of citric acid is citric acid: crushed pumpkin=1:1000.
5. a kind of enzymolysis process according to claim 1 is produced the method for pumpkin whole powder, it is characterized in that, in described step e, the crushed pumpkin that the rear temperature of precooking is raise is through water quench to 50 ℃～55 ℃, enzyme-added enzymolysis in enzymatic vessel; The enzyme that adds in described enzymolysis is complex enzyme, and wherein the DNS method cellulase content of measuring vigor >=10000 μ/g accounts for 80%～90%, DNS method and measures the pectase content of vigor >=10000 μ/g and account for 10%～20%, and the enzyme addition is 1.0 ‰～2.0 ‰; Enzymolysis time is 30 min～40min, during enzymolysis, keeps the pH value 5.3～5.7 of crushed pumpkin self, with the water that mass ratio is enzyme: water=1:10, enzyme is dissolved, and after dissolving, adds.
6. a kind of enzymolysis process according to claim 5 is produced the method for pumpkin whole powder, it is characterized in that, in described step e, the crushed pumpkin that the rear temperature of precooking is raise is through water quench to 55 ℃, cellulase content in described complex enzyme accounts for 85%, pectase content in described complex enzyme accounts for 15%, and the enzyme addition is 1.5 ‰; Enzymolysis time is 35min.
7. a kind of enzymolysis process according to claim 1 is produced the method for pumpkin whole powder, it is characterized in that, in described step g, adopt the scraper film evaporator device, the crushed pumpkin of high temperature is pumped in inspissator, regulate thickening temperature to 70 ℃～80 ℃, vacuum to 0.08MPa～0.1MPa.
8. the according to claim 1 or 7 described a kind of enzymolysis process method of producing pumpkin whole powders, is characterized in that, in described step g, regulates described thickening temperature to 80 ℃, vacuum to 0.09MPa, and it is 22% that crushed pumpkin is concentrated into to pol.
9. a kind of enzymolysis process according to claim 1 is produced the method for pumpkin whole powder, it is characterized in that, in described step h, material after concentrated is deposited to storage tank, by spray drying tower, carry out spray drying treatment, described spray drying tower EAT is 195 ℃～200 ℃, and leaving air temp is 150 ℃～170 ℃, and inlet amount is at 800kg～1000kg/h.
10. the method for a kind of enzymolysis process production pumpkin whole powder according to claim 9, is characterized in that, in described step h, described spray drying tower EAT is 200 ℃, and leaving air temp is 170 ℃, and inlet amount is at 1000kg/h.
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| CN103876010A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce 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 |
| CN104738449A (en) * | 2015-02-06 | 2015-07-01 | 安徽农业大学 | Method for preparing instant pumpkin powder by enzyme hydrolysis method |
| CN110101044A (en) * | 2019-06-05 | 2019-08-09 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of nutrition pumpkin whole powder |
| CN110367488A (en) * | 2019-08-01 | 2019-10-25 | 大庆市金宝农业发展有限公司 | A kind of production technology of small molecule atomization pumpkin powder |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103876010A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce and preparation method thereof |
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| CN110101044A (en) * | 2019-06-05 | 2019-08-09 | 安徽栋泰农业科技发展有限公司 | A kind of preparation method of nutrition pumpkin whole powder |
| CN110367488A (en) * | 2019-08-01 | 2019-10-25 | 大庆市金宝农业发展有限公司 | A kind of production technology of small molecule atomization pumpkin powder |
| CN110833139A (en) * | 2019-11-29 | 2020-02-25 | 刘宏路 | Low-sugar, multi-vitamin and high-protein wheat flour |
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