CN104738449A - Method for preparing instant pumpkin powder by enzyme hydrolysis method - Google Patents
Method for preparing instant pumpkin powder by enzyme hydrolysis method Download PDFInfo
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- CN104738449A CN104738449A CN201510064732.1A CN201510064732A CN104738449A CN 104738449 A CN104738449 A CN 104738449A CN 201510064732 A CN201510064732 A CN 201510064732A CN 104738449 A CN104738449 A CN 104738449A
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Abstract
The invention discloses a method for preparing instant pumpkin powder by an enzyme hydrolysis method. The method is characterized by comprising the step of obtaining the instant pumpkin powder from a pumpkin raw material through pre-treatment, enzyme hydrolysis, enzyme deactivation, filtering and spray-drying, wherein the pre-treatment for the pumpkin raw material is as follows: seeds in pumpkin are removed, and then the pumpkin with peel and pulp is cut into blocks, crushed and pulped with water to obtain a pumpkin pulp; the formula of the enzyme hydrolysis is as follows: 0.05-0.25% of pectinase and 0.01-0.03% of cellulose. The product disclosed by the invention is great in colour, good in instant solubility, sour and sweet in taste, rich in nutrition, beneficial to absorb by human body, and capable of being directly prepared and eaten with warm water or added to other foods and used as a food raw material.
Description
Technical field
The present invention relates to food processing field, specifically a kind of enzyme process prepares the method for instant pumpkin powder.
Background technology
Containing multiple nutritional components in pumpkin, based on carbohydrate, containing abundant dietary fiber, multivitamin, inorganic salts, mineral matter, micronutrient levels are abundant, belong to hyperkalemia hyponatremia food.Further, China's pumpkin planting area is wide, and wide in variety, output is high.
Abundant beta carotene, squash polyoses, flavonoids and cobalt element and Zn-ef ficiency etc. is contained in pumpkin peel and pulp of a pumpkin.And pumpkin contains a lot of bioactivator and comprises squash polyoses, polypeptide class, p-aminobenzoic acid, phenols, terpene, sterols.There are sugar or sugar-free pumpkin powder significantly can increase plasma insulin, reduce blood-sugar content.Current existing pumpkin powder production process, eliminates pumpkin peel, reduce the utilization rate of pumpkin, and enzymolysis efficiency is low, the pumpkin powder coarse mouthfeel of production, and instant capacity is poor, and in spray-drying process, glutinous wall phenomenon is serious, and loss late increases, and yields poorly.
Summary of the invention
The object of the invention is to, a kind of enzyme process is provided to prepare the method for instant pumpkin powder, the method is by the pectic substance in interpolation pectase and cellulase removal pumpkin and cellulose, soluble starch is added as drying aid in enzymolysis filtrate, again through pumpkin powder that spraying dry is obtained, not only delicate mouthfeel, is more conducive to human consumption and absorbs.
To achieve these goals, the present invention adopts following technical solution:
Enzyme process prepares a method for instant pumpkin powder, and its feature is, described method is that pumpkin raw material is obtained instant pumpkin powder after pretreatment, enzymolysis, the enzyme that goes out, filtration and drying,
Described pumpkin pretreatment of raw material refers to: pumpkin is removed seed, then by the pumpkin stripping and slicing of belt leather and flesh, adds water and pulverizes making beating, obtain crushed pumpkin;
Described enzymolysis refers to: water-bath at crushed pumpkin being placed in 40 DEG C, adds conditioning agent and regulates pumpkin slurries pH to 4.0, then add the pectase enzyme solutions of the pH 4.0 accounting for the heavy 0.05-0.25% of pretreated feedstock, water-bath 1-3 hour at remaining on 40 DEG C; And then crushed pumpkin pH is adjusted to 4.5, add the pH 4.5 cellulase enzyme solutions accounting for the heavy 0.01-0.03% of pumpkin raw material, water-bath 1-3 hour at remaining on 40 DEG C.
The inventive method feature is also:
Described drying refers to spraying dry, during described spraying dry, the pumpkin filtrate of filtering gained is added the soluble starch accounting for the heavy 0.5-1.0% of pretreated feedstock.
Described spray drying condition is intake air temperature 150-160 DEG C, air outlet temperature 65-75 DEG C, feed velocity 50r/min.
The described enzyme that goes out refers to, the crushed pumpkin after enzymolysis is remained on 70 DEG C-80 DEG C and carries out the enzyme 20-30min that goes out, be cooled to room temperature.
Described filtration refers to that the crushed pumpkin after by the enzyme that goes out crosses 80 mesh sieves, collects filtrate.
Described conditioning agent is the citric acid of 0.01% and the natrium citricum of 0.001% that pretreated feedstock is heavy.
Compared with the prior art, beneficial effect of the present invention is embodied in:
The raw material of the inventive method adopts fresh pumpkin, to go after seed, without the need to peeling and flesh, to not only increase the utilization rate of pumpkin, also remain pumpkin nutritional labeling originally.
The present invention makes pumpkin powder by spraying dry after enzymolysis, not only can extend storage time, convenient transport, and also increase through enriching nutritive component, produce pumpkin powder color and luster splendid, instant capacity is good, and taste is sour-sweet, nutritious, be beneficial to absorption of human body, directly can reconstitute to drink or join in food and go to do to add the use of local flavor raw material.
Below by way of detailed description of the invention, explanation is further explained to technical solution of the present invention.
Detailed description of the invention
Embodiment 1
1) pretreatment of pumpkin
Seed is removed in pumpkin (commercially available) cleaning, is cut into small pieces, adds water by the solid-liquid ratio of 1:2, pulverizes making beating;
2) enzymolysis
Water-bath at crushed pumpkin 40 DEG C, pumpkin slurries pH is regulated to be 4.0 with citric acid and natrium citricum, add and account for that pretreatment pumpkin raw material is heavy (namely removes the pumpkin weight after seed, lower with) (market is bought for the pectinase solution of the pH 4.0 of 0.25%, 43565.5U/g), water-bath 1 hour at remaining on 40 DEG C.After pectinase enzymatic hydrolysis, then regulate crushed pumpkin pH to 4.5 with citric acid and natrium citricum, add and account for the cellulase enzyme solutions (market is bought, 15688U/g) that pretreatment pumpkin raw material weighs the pH 4.5 of 0.01%, water-bath 3 hours at remaining on 40 DEG C.
3) go out enzyme
Pumpkin slurries remain in 75 DEG C of-80 DEG C of water-baths the enzyme 20-30min that goes out, and are cooled to room temperature.
4) filter
The pumpkin slurries after enzyme that go out cross 80 mesh sieves, collect filtrate.The soluble starch of 1.0% is added as spray drying aid in pumpkin filtrate.
5) spraying dry
The dry intake air temperature of adjustable spraying is between 150-160 DEG C, and air outlet temperature controls between 65-75 DEG C, and after design temperature to be achieved, feed spray is dry, feed velocity 50r/min during spraying dry.
6) pumpkin powder is collected
Collect pumpkin powder after spraying dry, be positioned over dry place
preservation.
Embodiment 2
1) pretreatment of pumpkin
Seed is removed in pumpkin cleaning, is cut into small pieces, adds water by the solid-liquid ratio of 1:2, pulverizes making beating;
2) enzymolysis
Water-bath at crushed pumpkin 40 DEG C, regulates pumpkin slurries pH to be 4.0 with citric acid and natrium citricum, adds and accounts for the pectinase solution (market is bought, 43565.5U/g) that pumpkin raw material weighs the pH 4.0 of 0.05%, water-bath 3 hours at remaining on 40 DEG C.After pectinase enzymatic hydrolysis, then regulate crushed pumpkin pH to 4.5 with citric acid and natrium citricum, add and account for the cellulase solution (market is bought, 15688U/g) that pumpkin raw material weighs the pH 4.5 of 0.03%, water-bath 1 hour at remaining on 40 DEG C.
3) go out enzyme
Pumpkin slurries remain in 75 DEG C of-80 DEG C of water-baths the enzyme 20-30min that goes out, and are cooled to room temperature.
4) filter
The pumpkin slurries after enzyme that go out cross 80 mesh sieves, collect filtrate.The soluble starch of 0.5% is added as spray drying aid in pumpkin filtrate.
5) spraying dry
The dry intake air temperature of adjustable spraying is between 150-160 DEG C, and air outlet temperature controls between 65-75 DEG C, and after design temperature to be achieved, feed spray is dry, feed velocity 50r/min during spraying dry.
6) pumpkin powder is collected
Collect pumpkin powder after spraying dry, be positioned over dry place
preservation.
Embodiment 3
1) pretreatment of pumpkin
Seed is removed in pumpkin cleaning, is cut into small pieces, adds water by the solid-liquid ratio of 1:2, pulverizes making beating;
2) enzymolysis
Water-bath at crushed pumpkin 40 DEG C, regulates pumpkin slurries pH to be 4.0 with citric acid and natrium citricum, adds and account for the pectinase solution that pumpkin raw material weighs the pH 4.0 of 0.20%, water-bath 1 hour at remaining on 40 DEG C.After pectinase enzymatic hydrolysis, then regulate crushed pumpkin pH to 4.5 with citric acid and natrium citricum, add and account for the cellulase enzyme solutions that pumpkin raw material weighs the pH 4.5 of 0.02%, water-bath 3 hours at remaining on 40 DEG C.
3) go out enzyme
Pumpkin slurries remain in 75 DEG C of-80 DEG C of water-baths the enzyme 20-30min that goes out, and are cooled to room temperature.
4) filter
The pumpkin slurries after enzyme that go out cross 80 mesh sieves, collect filtrate.The soluble starch of 0.8% is added as spray drying aid in pumpkin filtrate.
5) spraying dry
The dry intake air temperature of adjustable spraying is between 150-160 DEG C, and air outlet temperature controls between 65-75 DEG C, and after design temperature to be achieved, feed spray is dry, feed velocity 50r/min during spraying dry.
6) pumpkin powder is collected
Collect pumpkin powder after spraying dry, be positioned over dry place
preservation.
For embodiment 1, the embodiment of the present invention 1 pumpkin powder nutritional labeling and instant capacity as
following table instituteshow:
table 1pumpkin powder nutritional labeling
| Composition | Content (%) | Composition | Content (mg/100g) |
| Carbohydrate | 60-70 | Vitamin C | 16-18 |
| Protein | 3-10 | Vitamin E | 3-7 |
| Fat | 1-3 | Beta carotene | 5-10 |
table 2essential amino acids content in pumpkin powder
| Amino acid | Content (%) | Amino acid | Content (%) |
| Threonine | 0.1-0.2 | Leucine | 0.2-0.3 |
| Valine | 0.2-0.3 | Phenylalanine | 0.1-0.2 |
| Methionine | 0.01-0.03 | Lysine | 0.2-0.3 |
| Isoleucine | 0.1-0.2 |
table 3pumpkin powder Minerals content
| Element | mg/g | Element | mg/g |
| K | 38-40 | Fe | 0.03-0.09 |
| Na | 18-20 | Se | 0.6-1.3 |
| Ca | 1.0-2.0 | Mn | 6.0-7.0 |
| Zn | 17-19 | Cu | 13.0-15.0 |
table 4the brew of pumpkin powder under different water temperature
Claims (6)
1. enzymatic isolation method prepares a method for instant pumpkin powder, it is characterized in that, described method is that pumpkin raw material is obtained instant pumpkin powder after pretreatment, enzymolysis, the enzyme that goes out, filtration and spraying dry,
Described pumpkin pretreatment of raw material refers to: pumpkin is removed seed, then by the pumpkin stripping and slicing of belt leather and flesh, adds water and pulverizes making beating, obtain crushed pumpkin;
Described enzymolysis refers to: water-bath at crushed pumpkin being placed in 40 DEG C, adds conditioning agent and regulates pumpkin slurries pH to 4.0, then add the pectinase solution of the pH 4.0 accounting for the heavy 0.05-0.25% of pumpkin raw material, water-bath 1-3 hour at remaining on 40 DEG C; And then crushed pumpkin pH is adjusted to 4.5, add pH 4.5 cellulase solution accounting for the heavy 0.01-0.03% of pumpkin raw material, water-bath 1-3 hour at remaining on 40 DEG C.
2. a kind of enzymatic isolation method according to claim 1 prepares the method for instant pumpkin powder, it is characterized in that, described drying refers to spraying dry, during described spraying dry, the pumpkin filtrate of filtering gained is added the soluble starch accounting for the heavy 0.5-1.0% of pretreated feedstock.
3. a kind of enzymatic isolation method according to claim 2 prepares the method for instant pumpkin powder, it is characterized in that, described spray drying condition is intake air temperature 150-160 DEG C, air outlet temperature 65-75 DEG C, feed velocity 50r/min.
4. a kind of enzymatic isolation method according to claim 1 prepares the method for instant pumpkin powder, it is characterized in that, described in the enzyme that goes out refer to, the crushed pumpkin after enzymolysis is remained on 70 DEG C-80 DEG C and carries out the enzyme 20-30min that goes out, be cooled to room temperature.
5. a kind of enzymatic isolation method described in 1 will be gone to prepare the method for instant pumpkin powder according to right, it is characterized in that, described filtration refers to that the crushed pumpkin after by the enzyme that goes out crosses 80 mesh sieves, collects filtrate.
6. a kind of enzymatic isolation method according to claim 1 prepares the method for instant pumpkin powder, it is characterized in that, described conditioning agent is account for pretreatment pumpkin raw material to weigh the citric acid of 0.01% and the natrium citricum of 0.001%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510064732.1A CN104738449A (en) | 2015-02-06 | 2015-02-06 | Method for preparing instant pumpkin powder by enzyme hydrolysis method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539011A (en) * | 2016-10-13 | 2017-03-29 | 浙江省农业科学院 | A kind of enzyme solution of pickled cabbage |
| CN107223756A (en) * | 2017-07-31 | 2017-10-03 | 广西健美乐食品有限公司 | The preparation method of candied melon |
| DE202017004745U1 (en) | 2017-09-11 | 2017-11-02 | Botanica Gmbh | Natural green extracts |
| CN109170663A (en) * | 2018-08-28 | 2019-01-11 | 重庆火吉健康产业（集团）有限公司 | Pyracantha fortuneana fruit powder and preparation method thereof with anticancer function |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106539011A (en) * | 2016-10-13 | 2017-03-29 | 浙江省农业科学院 | A kind of enzyme solution of pickled cabbage |
| CN107223756A (en) * | 2017-07-31 | 2017-10-03 | 广西健美乐食品有限公司 | The preparation method of candied melon |
| DE202017004745U1 (en) | 2017-09-11 | 2017-11-02 | Botanica Gmbh | Natural green extracts |
| CN109170663A (en) * | 2018-08-28 | 2019-01-11 | 重庆火吉健康产业（集团）有限公司 | Pyracantha fortuneana fruit powder and preparation method thereof with anticancer function |
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Application publication date: 20150701 |
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