CN104543846A - Preparation method of instant pumpkin powder - Google Patents
Preparation method of instant pumpkin powder Download PDFInfo
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- CN104543846A CN104543846A CN201510045146.2A CN201510045146A CN104543846A CN 104543846 A CN104543846 A CN 104543846A CN 201510045146 A CN201510045146 A CN 201510045146A CN 104543846 A CN104543846 A CN 104543846A
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 188
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 187
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 187
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 187
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 181
- 239000000843 powder Substances 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000004382 Amylase Substances 0.000 claims abstract description 17
- 108010065511 Amylases Proteins 0.000 claims abstract description 17
- 102000013142 Amylases Human genes 0.000 claims abstract description 17
- 235000019418 amylase Nutrition 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
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- 239000007788 liquid Substances 0.000 claims description 51
- 239000002002 slurry Substances 0.000 claims description 41
- 239000007787 solid Substances 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 108010059892 Cellulase Proteins 0.000 claims description 16
- 229940106157 cellulase Drugs 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 238000002203 pretreatment Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 2
- 241000219122 Cucurbita Species 0.000 abstract description 7
- 229920002678 cellulose Polymers 0.000 abstract description 7
- 239000000084 colloidal system Substances 0.000 abstract description 7
- 239000001913 cellulose Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
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- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000002893 slag Substances 0.000 description 18
- 238000004806 packaging method and process Methods 0.000 description 12
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- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- 239000013543 active substance Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- DWAKXSZUASEUHH-UHFFFAOYSA-N cucurbitine Natural products OC(=O)C1(N)CCNC1 DWAKXSZUASEUHH-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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- 235000020354 squash Nutrition 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of instant pumpkin powder. Fresh pumpkins are used as raw materials and the preparation method comprises the steps of selecting and sorting, carrying out pretreatment, crushing, cooking, pulping, performing first enzymolysis by use of cellulose and amylase, performing second enzymolysis by use of pectinase, adding with modifying agents, carrying out UHT (Ultra High Temperature) sterilization and drying. According to the preparation method, the two-step enzymolysis process is adopted to solve the technical problem that the pumpkin pulp has poor mobility, most of celluloses and colloids in the raw pulp can be decomposed, the contents of the nutritional ingredients are increased, and the instant pumpkin powder has high yield, fine mouthfeel and rich nutrition.
Description
Technical field
The present invention relates to deep-processing technical field of agricultural products, be specifically related to a kind of preparation method of instant pumpkin powder.
Background technology
Pumpkin powder is nutritious and unique, except containing except squash polyoses, multiple free amino acid, multivitamin, multiple mineral nutrition etc., also containing several physiological active substances such as a large amount of cucurbitine, trigonellines, be known as collection food both at home and abroad, health products are nutriment all over the body.Pumpkin has certain auxiliary therapeutic action to diabetes, hypertension, high fat of blood, obesity etc.; Good health-care effect is had to gastric ulcer, atherosclerotic etc.Pumpkin fruit is processed into pumpkin powder, not only can makes full use of pumpkin resource, improve the processing added value of pumpkin, also can retain the nutritional labeling in pumpkin simultaneously to greatest extent.
Existing pumpkin powder processing technology processes for soaking the rear powder crushing process of oven dry, and products taste is coarse, and dissolubility is bad, and brew and palatability are all poor, is difficult to meet people's needs; And in enzymolysis process, the single enzymolysis of a large amount of use, enzymolysis efficiency is low.In addition, the pumpkin powder starch burn degree made by common process is low, can not directly use, usually only as the raw material of deep processed product.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the processing method of the instant pumpkin powder providing a kind of delicate mouthfeel, instant capacity good.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become pumpkin particle by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 10-30% in above-mentioned pumpkin particle, uses jacketed pan, at temperature 95-100 DEG C, boiling 30-35min;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, and obtain pumpkin slurries;
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.5-2.5% and the amylase of 0.5-1.5% in above-mentioned pumpkin slurries, then at temperature 57-62 DEG C, primary enzymolysis 35-40min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 1.0-3.5% in above-mentioned primary enzymolysis liquid, then at temperature 47-50 DEG C, secondary enzymolysis 50-60min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.0-2.0% and the maltodextrin of 90-120%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 130-135 DEG C, sterilizing 8-10 second;
UHT stores bucket and has crossed a collection of crushed pumpkin, need be clean with hot water injection, and within every 4 hours, change a liquid in-out pipe, every 8 hours to system sterilization once;
9) dry: the pumpkin slurries after sterilizing to be dried to water content and to be less than 5.0%, obtain instant pumpkin powder.Wherein, described drying should complete in one hour after sterilization.
Described step 2) pumpkin grain diameter after fragmentation is less than 1cm.
Described digestion process, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously.
Pumpkin grain diameter in slurries after described making beating is 2-50 μm.
Described drying is spraying dry or freeze drying.
Described spray-dired EAT is 175-185 DEG C, and leaving air temp is 100-106 DEG C.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
The present invention adds modifying agent sodium bicarbonate and maltodextrin in preparation process.Wherein, sodium bicarbonate can remove the tart flavour that pumpkin powder produces after enzymolysis, increases the mouthfeel of pumpkin powder simultaneously, and contributes to the delicate fragrance retaining natural pumpkin.
Maltodextrin, effectively can reduce the viscosity of pumpkin slurries, and add appropriate maltodextrin before spray drying, thus avoid and add a large amount of water when pre-treatment and in the loaded down with trivial details technique of spraying stage needs by concentrated increase crushed pumpkin juice concentration, improve the rate of drying of follow-up dry run, substantially reduce the production process route of pumpkin powder; Also can reduce the loss of Vc and beta carotene simultaneously, be conducive to preserving fragrance and local flavor.
The present invention adopts above technical scheme, and pumpkin, after fragmentation, boiling, making beating, adopts two step enzymolysis process, then adds modifying agent, obtains instant pumpkin powder of the present invention after sterilizing, drying.The present invention by two step enzymolysis process (primary enzymolysis, secondary enzymolysis), the enzymolysis while of solving single enzyme enzymolysis specific aim not strong and multiple enzyme, the problems such as enzymolysis efficiency is not high.The complex enzyme one (cellulase and amylase) that primary enzymolysis of the present invention uses can solve the technological problems of pumpkin slurries poor fluidity greatly, prevents crushed pumpkin blocking pipe; The pectase that secondary enzymolysis uses can make most of cellulose and gum components in crushed pumpkin be decomposed, and improves nutrient composition content, and can improve fragrance and the mouthfeel of pumpkin powder.The pumpkin powder yield that the inventive method is produced is high, and powder is tiny loose, and good fluidity, instant free from admixture, product rehydration is good, and delicate mouthfeel is nutritious.
Detailed description of the invention
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become particle diameter to be less than the pumpkin particle of 1cm × 1cm by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 10-30% in above-mentioned pumpkin particle, uses jacketed pan, at temperature 95-100 DEG C, boiling 30-35min; Period, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, obtain pumpkin slurries, the pumpkin grain diameter in the slurries after described making beating is 2-50 μm.
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.5-2.5% and the amylase of 0.5-1.5% in above-mentioned pumpkin slurries, then at temperature 57-62 DEG C, primary enzymolysis 35-40min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 1.0-3.5% in above-mentioned primary enzymolysis liquid, then at temperature 47-50 DEG C, secondary enzymolysis 50-60min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.0-2.0% and the maltodextrin of 90-120%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 130-135 DEG C, sterilizing 8-10 second;
9) dry: the pumpkin slurries after sterilizing to be dried to water content and to be less than 5.0%, obtain instant pumpkin powder; Wherein, described drying should complete in one hour after sterilization.
Described drying is spraying dry or freeze drying.
Described spray-dired EAT is 175-185 DEG C, and leaving air temp is 100-106 DEG C.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
Embodiment 1
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become particle diameter to be less than the pumpkin particle of 1cm by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 20% in above-mentioned pumpkin particle, uses jacketed pan, at temperature 95-100 DEG C, boiling 30min; Period, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, obtain pumpkin slurries, the pumpkin grain diameter in the slurries after described making beating is 25 μm.
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.8% and the amylase of 0.5% in above-mentioned pumpkin slurries, then at temperature 57 DEG C, primary enzymolysis 40min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 1.0% in above-mentioned primary enzymolysis liquid, then at temperature 47 DEG C, secondary enzymolysis 60min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.5% and the maltodextrin of 120%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 130 DEG C, sterilizing 10 seconds;
9) dry: the pumpkin slurries after sterilizing are carried out spraying dry, and arranging EAT is 180 DEG C, and leaving air temp is 103 DEG C, is dried to water content and is less than 5.0%, obtains instant pumpkin powder; Wherein, described drying should complete in one hour after sterilization.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
Comparative example 1
Enzymolysis process adds cellulase, amylase and pectase simultaneously, and at temperature 47-50 DEG C, enzymolysis 50-60min, other adopt the method identical with embodiment 1, obtain pumpkin powder.
Soluble sugar before and after table 1 pumpkin slurries enzymolysis and total solids content contrast
As shown in Table 1, the present invention uses complex enzyme one (cellulase and amylase) and enzyme two (pectase) to carry out twice enzymolysis to pumpkin slurries, and contrast with the result of embodiment 1 (not stepwise discretization), result shows: after stepwise discretization, soluble sugar and solid content add 85.7% and 27.5% respectively, be significantly higher than the result of not stepwise discretization, namely enzymolysis efficiency is substantially increased, most of cellulose and gum components in crushed pumpkin are decomposed, improve nutrient composition content, and fragrance and the mouthfeel of pumpkin powder can be improved, powder is tiny loose, instant free from admixture, product rehydration is good, delicate mouthfeel, nutritious.
Embodiment 2
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become particle diameter to be less than the pumpkin particle of 1cm by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 10% in above-mentioned pumpkin particle, uses jacketed pan, at warm 95-100 DEG C, boiling 35min; Period, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, obtain pumpkin slurries, the pumpkin grain diameter in the slurries after described making beating is 2 μm.
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.5% and the amylase of 1.0% in above-mentioned pumpkin slurries, then at temperature 62 DEG C, primary enzymolysis 35min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 3.5% in above-mentioned primary enzymolysis liquid, then under temperature 50 C, secondary enzymolysis 50min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.0% and the maltodextrin of 90%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 135 DEG C, sterilizing 8 seconds;
9) dry: the pumpkin slurries after sterilizing are carried out spraying dry, and arranging EAT is 175 DEG C, and leaving air temp is 100 DEG C, is dried to water content and is less than 5.0%, obtains instant pumpkin powder; Wherein, described drying should complete in one hour after sterilization.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
Comparative example 2
Enzymolysis process adds cellulase, amylase and pectase simultaneously, and at temperature 47-50 DEG C, enzymolysis 50-60min, other adopt the method identical with embodiment 2, obtain pumpkin powder.
Soluble sugar before and after table 2 crushed pumpkin enzymolysis and total solids content contrast
As shown in Table 2, the present invention uses complex enzyme one (cellulase and amylase) and enzyme two (pectase) to carry out twice enzymolysis to pumpkin slurries, and contrast with the result of embodiment 2 (not stepwise discretization), result shows: after stepwise discretization, soluble sugar and solid content add 110% and 32.5% respectively, be significantly higher than the result of not stepwise discretization, namely enzymolysis efficiency is substantially increased, most of cellulose and gum components in crushed pumpkin are decomposed, improve nutrient composition content, and fragrance and the mouthfeel of pumpkin powder can be improved, powder is tiny loose, instant free from admixture, product rehydration is good, delicate mouthfeel, nutritious.
Embodiment 3
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become particle diameter to be less than the pumpkin particle of 1cm by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 30% in above-mentioned pumpkin particle, uses jacketed pan, at temperature 95-100 DEG C, boiling 30min; Period, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, obtain pumpkin slurries, the pumpkin grain diameter in the slurries after described making beating is 50 μm.
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 2.5% and the amylase of 1.5% in above-mentioned pumpkin slurries, then under temperature 60 C, primary enzymolysis 40min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 2.0% in above-mentioned primary enzymolysis liquid, then at temperature 48 DEG C, secondary enzymolysis 55min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 2.0% and the maltodextrin of 100%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 133 DEG C, sterilizing 9 seconds;
9) dry: the pumpkin slurries after sterilizing are carried out spraying dry, and arranging EAT is 185 DEG C, and leaving air temp is 106 DEG C, is dried to water content and is less than 5.0%, obtains instant pumpkin powder; Wherein, described drying should complete in one hour after sterilization.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
Comparative example 3
Enzymolysis process adds cellulase, amylase and pectase simultaneously, and at temperature 47-50 DEG C, enzymolysis 50-60min, other adopt the method identical with embodiment 3, obtain pumpkin powder.
Soluble sugar before and after table 3 crushed pumpkin enzymolysis and total solids content contrast
As shown in Table 3, the present invention uses complex enzyme one (cellulase and amylase) and enzyme two (pectase) to carry out twice enzymolysis to pumpkin slurries, and contrast with the result of embodiment 3 (not stepwise discretization), result shows: after stepwise discretization, soluble sugar and solid content add 102% and 35% respectively, be significantly higher than the result of not stepwise discretization, namely enzymolysis efficiency is substantially increased, most of cellulose and gum components in crushed pumpkin are decomposed, improve nutrient composition content, and fragrance and the mouthfeel of pumpkin powder can be improved, powder is tiny loose, instant free from admixture, product rehydration is good, delicate mouthfeel, nutritious.
Embodiment 4
A preparation method for instant pumpkin powder, comprises the following steps:
1) pre-treatment: choose fresh eight or nine points of ripe pumpkins, reject pumpkin that is rotten, that go rotten, after being cleaned up by pumpkin, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become particle diameter to be less than the pumpkin particle of 1cm by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 20% in above-mentioned pumpkin particle, uses jacketed pan, at temperature 95-100 DEG C, boiling 35min; Period, every 5min stirs once, avoids boiling Jiao and ensures pumpkin well-done simultaneously;
4) pull an oar: by step 3) the product beater that obtains pulls an oar, according to screen distance, the slubbing He Erdao that slags tap is divided into slag tap, (wherein primary screen screen distance is Φ 1.2mm, secondary screen screen distance is Φ 0.6mm), slubbing slag is first backfilled to boiling in digesting apparatus again through colloid mill, and two ballast aggregates are directly discarded, obtain pumpkin slurries, the pumpkin grain diameter in the slurries after described making beating is 30 μm.
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.5-2.5% and the amylase of 0.5-1.5% in above-mentioned pumpkin slurries, then at temperature 57-62 DEG C, primary enzymolysis 35min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 3.0% in above-mentioned primary enzymolysis liquid, then at temperature 47-50 DEG C, secondary enzymolysis 50min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.5% and the maltodextrin of 90%;
8) UHT sterilizing: by above-mentioned pumpkin slurries at temperature 130 DEG C, sterilizing 10 seconds;
9) dry: to be 4.0% by the crushed pumpkin liquid freeze drying after sterilizing to water content, obtain instant pumpkin powder; Wherein, described drying should complete in one hour after sterilization.
Follow-up by described pumpkin powder packaging, warehouse-in.Environment temperature during packaging controls at 25 ± 2 DEG C, humidity≤45%, and finished product packing is that the double-deck PE of internal layer packs, then uses carton external packing; MW temperature≤30 DEG C of warehouse-in storage, humidity≤65%, storage environment answers shady and cool ventilation.
Comparative example 4
Enzymolysis process adds cellulase, amylase and pectase simultaneously, and at temperature 47-50 DEG C, enzymolysis 50-60min, other adopt the method identical with embodiment 4, obtain pumpkin powder.
Soluble sugar before and after table 4 crushed pumpkin enzymolysis and total solids content contrast
As shown in Table 4, the present invention uses complex enzyme one (cellulase and amylase) and enzyme two (pectase) to carry out twice enzymolysis to pumpkin slurries, and contrast with the result of embodiment 4 (not stepwise discretization), result shows: after stepwise discretization, soluble sugar and solid content add 100% and 34.2% respectively, be significantly higher than the result of not stepwise discretization, namely enzymolysis efficiency is substantially increased, most of cellulose and gum components in crushed pumpkin are decomposed, improve nutrient composition content, and fragrance and the mouthfeel of pumpkin powder can be improved, powder is tiny loose, instant free from admixture, product rehydration is good, delicate mouthfeel, nutritious.
Claims (6)
1. a preparation method for instant pumpkin powder, is characterized in that: it comprises the following steps:
1) pre-treatment: after pumpkin is cleaned up, peeling, removes seed;
2) broken: to go the pumpkin crusher in crushing after seed to become pumpkin particle by above-mentioned;
3) boiling: the water adding broken rear pumpkin particle weight 10-30% in above-mentioned pumpkin particle, at temperature 95-100 DEG C, boiling 30-35min;
4) pull an oar: the product beater above-mentioned boiling obtained is pulled an oar, and obtains pumpkin slurries;
5) primary enzymolysis: add the cellulase of crushed pumpkin liquid solid content 1.5-2.5% and the amylase of 0.5-1.5% in above-mentioned pumpkin slurries, then at temperature 57-62 DEG C, primary enzymolysis 35-40min, obtains primary enzymolysis liquid;
6) secondary enzymolysis: the pectase adding crushed pumpkin liquid solid content 1.0-3.5% in above-mentioned primary enzymolysis liquid, then at temperature 47-50 DEG C, secondary enzymolysis 50-60min, obtains secondary enzymolysis liquid;
7) modifying agent is added: in above-mentioned secondary enzymolysis liquid, add the sodium bicarbonate of crushed pumpkin liquid solid content 1.0-2.0% and the maltodextrin of 90-120%;
8) ultra high temperature short time sterilization: by above-mentioned pumpkin slurries at temperature 130-135 DEG C, sterilizing 8-10 second;
9) dry: the pumpkin slurries after sterilizing to be dried to water content and to be less than 5.0%, obtain instant pumpkin powder.
2. the preparation method of a kind of instant pumpkin powder according to claim 1, is characterized in that: described step 2) pumpkin grain diameter after fragmentation is less than 1cm.
3. the preparation method of a kind of instant pumpkin powder according to claim 1, is characterized in that: described digestion process, and every 5min stirs once.
4. the preparation method of a kind of instant pumpkin powder according to claim 1, is characterized in that: the pumpkin grain diameter in the slurries after described making beating is 2-50 μm.
5. the preparation method of a kind of instant pumpkin powder according to claim 1, is characterized in that: described drying is spraying dry or freeze drying.
6. the preparation method of a kind of instant pumpkin powder according to claim 5, it is characterized in that: described spray-dired EAT is 175-185 DEG C, leaving air temp is 100-106 DEG C.
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| 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 |
| CN105558740A (en) * | 2016-01-15 | 2016-05-11 | 徐州工程学院 | Pumpkin and Chinese yam compounded instant solid beverage and making technology thereof |
| CN106539011A (en) * | 2016-10-13 | 2017-03-29 | 浙江省农业科学院 | A kind of enzyme solution of pickled cabbage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN107156726A (en) * | 2017-06-13 | 2017-09-15 | 邢夺伟 | A kind of white peach can of Rose Essentielle tune |
| CN109953232A (en) * | 2019-04-15 | 2019-07-02 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam composite clarification beverage |
| CN110050931A (en) * | 2019-04-15 | 2019-07-26 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam compound solid beverage |
| 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 |
| CN112914053A (en) * | 2021-03-08 | 2021-06-08 | 保定海康食品制造有限公司 | Pumpkin powder |
| 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 |
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| 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 |
| CN105558740A (en) * | 2016-01-15 | 2016-05-11 | 徐州工程学院 | Pumpkin and Chinese yam compounded instant solid beverage and making technology thereof |
| CN106539011A (en) * | 2016-10-13 | 2017-03-29 | 浙江省农业科学院 | A kind of enzyme solution of pickled cabbage |
| CN106962731A (en) * | 2017-03-14 | 2017-07-21 | 湖北百谷优选电子商务有限公司 | The preparation method of instant dehydrated potato powder solid beverage and instant dehydrated potato powder solid beverage |
| CN107156726A (en) * | 2017-06-13 | 2017-09-15 | 邢夺伟 | A kind of white peach can of Rose Essentielle tune |
| CN109953232A (en) * | 2019-04-15 | 2019-07-02 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam composite clarification beverage |
| CN110050931A (en) * | 2019-04-15 | 2019-07-26 | 广西农业职业技术学院 | A kind of production method of pumpkin Chinese yam compound solid beverage |
| 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 |
| CN112914053A (en) * | 2021-03-08 | 2021-06-08 | 保定海康食品制造有限公司 | Pumpkin powder |
| 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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