CN103621929A - Method for preparing sugar-free and smell-free pumpkin powder - Google Patents

Method for preparing sugar-free and smell-free pumpkin powder Download PDF

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Publication number
CN103621929A
CN103621929A CN201310616442.4A CN201310616442A CN103621929A CN 103621929 A CN103621929 A CN 103621929A CN 201310616442 A CN201310616442 A CN 201310616442A CN 103621929 A CN103621929 A CN 103621929A
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China
Prior art keywords
pumpkin
raw material
pumpkin powder
free
powder
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CN201310616442.4A
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Chinese (zh)
Inventor
李柱刚
李晓娟
王珣
韩俊岩
付玉杰
赵春建
王秀君
肖晖
陆杰
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Biotechnology Research Institute Heilongjiang Academy Of Agricultural Sciences
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Biotechnology Research Institute Heilongjiang Academy Of Agricultural Sciences
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Priority to CN201310616442.4A priority Critical patent/CN103621929A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to food processing technologies and in particular relates to a method for preparing sugar-free and smell-free pumpkin powder. The method comprises the following steps: with fresh old mature pumpkins as raw materials, mixing and processing by virtue of a colloid grinding pulping process, a biological enzymatic hydrolysis and smell removal technology, an ultrasonic flocculation effect and a low-temperature sedimentation solid-liquid separation process. According to the method, the smell of the pumpkins is removed and the mouth feel and the solubility of the pumpkin powder are improved. The pumpkin powder prepared by the method is high in soluble dietary fiber content, low in sugar content and suitable for patients with diabetes and hypertension, can serve as a raw material for a mixing process in the food industry and also can be processed and eaten according to personal taste. The method has the characteristics of low cost, low energy consumption and low heat-sensitive nutrition loss.

Description

A kind of method of preparing the de-raw meat pumpkin powder of desaccharification
Technical field
The invention belongs to food processing field, is a kind of method of preparing the de-raw meat pumpkin powder of desaccharification specifically.
Background technology
China's traditional medicine has found that pumpkin has higher medical value and health-care efficacy very early.In the book on Chinese herbal medicine > > of traditional Chinese medical science history records < < the southern regions of the Yunnan Province, record, " pumpkin is warm in nature, taste is sweet tasteless; enter spleen, stomach two warps; energy moistening lung qi-benefitting; the apocenosis of reducing phlegm; expelling parasite removing toxic substances, controls the illnesss such as cough, asthma, lung carbuncle, constipation ".Modern pharmacology disclosed pumpkin have hypoglycemic, adjust blood fat, hypotensive, anti-inflammatory, antitumor and prevent and treat the effects such as artery sclerosis.
In pumpkin, contain rich in protein, amino acid (citrulling, arginine, asparatate etc.), pectin, vitamin (V c, V e, V bdeng) and multi mineral prime element (Zn, Co, Cr, Fe, Mg etc.), contain in addition the various bioactivators such as polysaccharide, alkaloid, Soluble Fiber, beta carotene and lutein, and fat content is low.Polysaccharide in pumpkin can improve the proliferation activity of beta Cell of islet, reduces calcium overload in islet cells, promotes the secretion of insulin.Abundant dietary fiber and pectin substance in pumpkin, can effectively delay the absorption of enteron aisle to sugar and lipid, heavy metal and some radioactive elements such as cytotoxin in human body, part agricultural chemicals and lead cohered, neutralize, removed, and liver, renal function can be helped to weaken the power of regeneration that patient strengthens liver and kidney cells.Meanwhile, the zinc in pumpkin, chromium are the important component parts of insulin, and insulin cell is had to protective effect.
Pumpkin powder is very important food industry intermediate raw material, and the special efficacy health food that the pumpkin of take is produced as raw material, because its unique nutritive value and health-care efficacy are well received by consumers.At present, the production method of pumpkin powder mainly contains following three kinds:
One, through peeling, go the technological process processing such as seed, (pretreatment) are dry, pulverizing and make pumpkin powder, there is poorly water-soluble while reconstituting, the shortcoming that mouthfeel is relatively coarse in the pumpkin powder that this kind of mode produced.
Chinese patent: CN1159891 " with superfine cushaw flour production by air flow pulverizing ", is that fresh pumpkin pulp is diced, and dry airing is made after dried pumpkin, then pulverizes and make pumpkin powder with airslide disintegrating mill.
Chinese invention patent application number 96106800.0 publication number CN1144056A disclose a kind of processing method of large moon pumpkin powder, after the method adopts carbohydrase to soak, dry, pulverize and make pumpkin powder.
Chinese invention patent application number 201210003933.7 publication number CN1025246974A disclose a kind of processing method of pumpkin powder, and the method adopts blanching technique to process pumpkin fourth, and then pumpkin powder is made in drying, pulverizing.
Chinese invention patent application number 201110456698 publication number CN102511751A disclose a kind of processing method of pumpkin powder, and it is raw material that the method is selected " towards southern No. one " pumpkin, after dicing, removes free water, through microwave drying, pulverizes and makes pumpkin powder.
Chinese invention patent application number 201110307455 publication number CN102366061A disclose a kind of production technology of pumpkin powder, and the method is removed seed after adopting clear water to soak, and the method for drying, pulverizing is made pumpkin powder.
Two, adopt making beating, the flow process processing such as concentrated spray is dry and the pumpkin powder made, there is juice poor fluidity in this mode of production, the problem that pumpkin powder yield is low and nutrient loss is large.
Chinese invention patent application number 200710002970.5 publication number CN101002610A disclose a kind of pumpkin powder and processing method thereof, and the method adopts and to squeeze the juice, fine grinding, homogeneous, allotment, the dry processing of spraying and the pumpkin powder made.
Although Chinese invention patent application number 201210348514.7 publication number CN102835633A have adopted the method for pectase and cellulase hydrolysis to solve the problem of spray drying process juice poor fluidity, but still can not avoid heat-sensitive ingredients degraded, nutriment decomposes this problem that runs off.
Three, adopt natural sedimentation after slurrying or centrifugal method is made separately pumpkin powder, the method exists Separation of Solid and Liquid not thoroughly and the shortcoming of long processing time.
Chinese invention patent application number 200810150331.8 publication number CN101623073A disclose a kind of processing method of pumpkin powder, and this method adopts watermill process, natural sedimentation, and filter-press dehydration, then muffin is pulverized, dried and make pumpkin powder.
Chinese invention patent application number 201010042826 publication number CN101731536A disclose a kind of low energy consumption pumpkin powder production process, and this process using making beating, centrifugalization and juice-removing, method dry, that pulverize are made pumpkin powder.
In addition, said method does not all have to propose a solution for this problem of dried pumpkin powder product fishy smell.Although the method for conventional high-temperature boiling can be removed pumpkin fishy smell, also make its thermal sensitivity composition greatly lose.
Chinese invention patent application number 02111589.3 publication number CN1381191A discloses a kind of preparation method of desaccharified deodoured nutritive compoiste pumpkin powder, the method is by after pumpkin juice processed, add strain fermentation 72~120 hours, the dry powder process of spraying, the method can effectively be removed the fishy smell in pumpkin, but it is longer to remove raw meat required time.
Summary of the invention
Object of the present invention, is to propose a kind of new method of preparing the de-raw meat pumpkin powder of desaccharification, and the method can improve the production efficiency of product effectively, avoids the waste of resource; Adding of biological complex enzyme contributes to reduce juice viscosity, effectively reduces the resistance of Separation of Solid and Liquid, and reaches the object of de-raw meat; Adopt colloidal grinding pulping process assistance enzymolysis deodorization technology, can reach effective fragmentation and shorten the double effects of enzymolysis time; Utilize ultrasonic wave flocculating effect in conjunction with low temperature sedimentation solid-liquid separation process, can greatly improve the rate of departure of non-even phase material, and effectively prevented the decomposition of heat-sensitive substance, above method has overcome the shortcoming and defect of existing production method, strengthened again the quality of this intermediate raw material, this method is that independent pulping process and independent enzymolysis processing method do not reach at all.
The present invention is as the preparation method of the de-raw meat pumpkin powder of a kind of desaccharification, its technological process is as follows: clean, remove the peel, go seed to stay after flesh in fresh intact pumpkin, be cut into the fritter of 3~6cm, selecting clear water or concentration is that 0.05%~0.1% ascorbic acid or 0.1%~0.3% citric acid solution protect look.After the enzyme that goes out is according to a conventional method processed, biological complex enzyme liquid (the pectase 30~45 that adds mass fraction 0.1~0.3%, carbohydrase 30~45, surplus is for removing raw meat papain), adopt colloidal grinding pulping process assistance enzymolysis deodorization technology that pumpkin fourth is made to crushed pumpkin, the mass ratio of raw material and biological complex enzyme liquid is 1:0.8~1:2, and temperature is 50~60 ℃, and pH is 3.0~4.5.Use ultrasonic wave flocculating effect, in conjunction with low temperature sedimentation solid-liquid separation process, crushed pumpkin is carried out to separation, the probe of phonochemistry generator is goed deep into 3-5cm place under crushed pumpkin juice face, start phonochemistry generator, phonochemistry frequency generator is 20~50Hz, processing time is 20~40 minutes, pumpkin juice after adopting low temperature sedimentation equipment for separating liquid from solid to flocculation carries out separation, and temperature is-20~0 ℃.Sediment after separating treatment is put into oven drying (temperature is controlled at 40~60 ℃) to moisture content≤5.0%, and microwave disinfection, pulverizes, and crosses 80~120 mesh sieves, and allotment (or not allocating) final vacuum packing, obtains pumpkin powder.
The specific embodiment
Embodiment 1: take fresh aging Jincheng pumpkin as raw material (5kg), clean peeling, go seed to stay after flesh, be cut into the fritter of 3~6cm, select the ascorbic acid solution that concentration is 0.1% to protect look, after the enzyme that goes out is according to a conventional method processed, biological complex enzyme liquid (the pectase 37% that adds mass fraction 0.3%, carbohydrase 35%, remove raw meat papain 28%), adopt colloidal grinding pulping process assistance enzymolysis deodorization technology that pumpkin fourth is made to crushed pumpkin, the mass ratio of raw material and complex enzyme liquid is 1:2, temperature is 50 ℃, pH is 3.0, use ultrasonic wave flocculating effect, in conjunction with low temperature sedimentation solid-liquid separation process, broken crushed pumpkin is carried out to separation, the probe of phonochemistry generator is goed deep into 3~5cm place under crushed pumpkin juice face, start phonochemistry generator, phonochemistry frequency generator is 50Hz, processing time is 20 minutes, adopt the quick centrifuge of low temperature to carry out separation to broken crushed pumpkin, centrifuging temperature is-5 ℃.Sediment after separation is put into oven drying (temperature is controlled at 50 ℃) to moisture content≤5.0%, and microwave disinfection, pulverizes, and crosses 120 mesh sieves, obtains pumpkin powder 137g, packing after vacuum packaging or allotment.
Embodiment 2: take the meat pumpkin of commercially available red skin opaque as raw material (2kg), clean peeling, go seed to stay after flesh, be cut into the fritter of 3~6cm, select the citric acid solution that concentration is 0.1% to protect look, after the enzyme that goes out is according to a conventional method processed, biological complex enzyme liquid (the pectase 40% that adds mass fraction 0.1%, carbohydrase 35%, remove raw meat papain 25%), adopt colloidal grinding pulping process assistance enzymolysis deodorization technology that pumpkin fourth is made to crushed pumpkin, the mass ratio of raw material and complex enzyme liquid is 1:0.8, temperature is 60 ℃, pH is 4.5, use ultrasonic wave flocculating effect, in conjunction with low temperature sedimentation solid-liquid separation process, broken crushed pumpkin is carried out to separation, the probe of phonochemistry generator is goed deep into 3~5cm place under crushed pumpkin juice face, start phonochemistry generator, phonochemistry frequency generator is 20Hz, processing time is 40 minutes, adopt the quick centrifuge of low temperature to carry out separation to broken crushed pumpkin, centrifuging temperature is-8 ℃.Sediment after separation is put into oven drying (temperature is controlled at 55 ℃) to moisture content≤5.0%, and microwave disinfection, pulverizes, and crosses 100 mesh sieves, and vacuum packaging, obtains pumpkin powder 57g.

Claims (8)

1. a method of preparing the de-raw meat pumpkin powder of desaccharification, comprises the steps:
(1) pretreatment of raw material
Choosing fresh intact pumpkin is raw material, through cleaning, remove the peel, go seed, stays after flesh, is cut into the fritter of 3~6cm, and selecting clear water or concentration is that 0.05%~0.1% ascorbic acid or 0.1%~0.3% citric acid solution protect look;
(2) slurrying
After the enzyme that goes out is according to a conventional method processed, add the biological complex enzyme liquid of mass fraction 0.1~0.3%, adopt beater to carry out colloidal grinding slurrying, in the time of slurrying, carry out biology enzyme and free raw meat;
(3) separation
The probe of phonochemistry generator is goed deep into 3~5cm place under crushed pumpkin liquid level, start supersonic generator, utilize ultrasonic flocculating effect to carry out flocculation treatment to broken crushed pumpkin, and then use low temperature sedimentation solid-liquid separation process further separated to crushed pumpkin.
(4) processing
Solid formation after separating treatment is put into oven drying to moisture content≤5.0%, and microwave disinfection, pulverizes, and crosses 80~120 mesh sieves, and allotment (or not allocating) final vacuum packing, obtains pumpkin powder.
2. by method claimed in claim 1, wherein the described raw material of step (1), is characterized in that, can choose without rotting, never degenerate, fresh aging " Jincheng " pumpkin is raw material, also can select other opaques good, the meat pumpkin variety of epidermis Exocarpium Citri Rubrum is raw material.
3. by method claimed in claim 1, wherein the described biological complex enzyme liquid of step (2), is characterized in that, by pectase, carbohydrase with go raw meat papain to form, its proportioning is pectase 30~45%, carbohydrase 30~45%, and surplus is for removing raw meat papain.
4. press method claimed in claim 1, the wherein described slurrying of step (2), the mass ratio that it is characterized in that raw material and biological complex enzyme liquid is 1:0.8~1:2, and temperature is 50~60 ℃, and pH is 3.0~4.5.
5. by method claimed in claim 1, wherein the described flocculation treatment of step (3), is characterized in that, phonochemistry frequency generator is 20~50Hz, and the processing time is 20~40 minutes.
6. by method claimed in claim 1, the described low temperature sedimentation solid-liquid separation process of step (3) wherein, it is characterized in that, this technique can adopt horizontal type screw settling centrifuge, also can select that other continued operations are strong, smooth running, production capacity equipment for separating liquid from solid large, easy to maintenance, temperature is controlled at-20~0 ℃.
7. by method claimed in claim 1, wherein the described oven drying temperature of step (4) is 40~60 ℃.
8. by method claimed in claim 1, wherein the described allotment of step (4) refers to and can add appropriate soy meal, lotus leaf powder and green tea powder to allocate.
CN201310616442.4A 2013-11-28 2013-11-28 Method for preparing sugar-free and smell-free pumpkin powder Pending CN103621929A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104738449A (en) * 2015-02-06 2015-07-01 安徽农业大学 Method for preparing instant pumpkin powder by enzyme hydrolysis method
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
CN107312812A (en) * 2017-07-11 2017-11-03 安达市旭朗生物科技有限公司 A kind of preparation method of ox Cartilage collagen peptide
CN109730270A (en) * 2019-02-12 2019-05-10 西安培华学院 A kind of hypoglycemic yeast fermentation pumpkin powder and preparation method and application
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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1381191A (en) * 2002-04-28 2002-11-27 浙江大学 Process for preparing desaccharified deodoured nutritive compoiste pumpkin powder
CN101283799A (en) * 2008-04-30 2008-10-15 浙江大学 Preparation method of health food for adjusting the blood fat

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1381191A (en) * 2002-04-28 2002-11-27 浙江大学 Process for preparing desaccharified deodoured nutritive compoiste pumpkin powder
CN101283799A (en) * 2008-04-30 2008-10-15 浙江大学 Preparation method of health food for adjusting the blood fat

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刁文超,等: "超声波协同复合酶法提取南瓜多糖工艺优化", 《食品科学》, vol. 33, no. 18, 31 December 2012 (2012-12-31) *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104738449A (en) * 2015-02-06 2015-07-01 安徽农业大学 Method for preparing instant pumpkin powder by enzyme hydrolysis method
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
CN107312812A (en) * 2017-07-11 2017-11-03 安达市旭朗生物科技有限公司 A kind of preparation method of ox Cartilage collagen peptide
CN109730270A (en) * 2019-02-12 2019-05-10 西安培华学院 A kind of hypoglycemic yeast fermentation pumpkin powder and preparation method and application
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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Application publication date: 20140312