CN107296248A - A kind of preparation method of pumpkin seeds - Google Patents
A kind of preparation method of pumpkin seeds Download PDFInfo
- Publication number
- CN107296248A CN107296248A CN201710540478.7A CN201710540478A CN107296248A CN 107296248 A CN107296248 A CN 107296248A CN 201710540478 A CN201710540478 A CN 201710540478A CN 107296248 A CN107296248 A CN 107296248A
- Authority
- CN
- China
- Prior art keywords
- pumpkin seeds
- pumpkin
- shell
- soak
- seeds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000408747 Lepomis gibbosus Species 0.000 title claims abstract description 193
- 235000020236 pumpkin seed Nutrition 0.000 title claims abstract description 193
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 25
- 230000008014 freezing Effects 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims description 35
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 35
- 240000001980 Cucurbita pepo Species 0.000 claims description 35
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 35
- 235000015136 pumpkin Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- 229920001661 Chitosan Polymers 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 108010002430 hemicellulase Proteins 0.000 claims description 7
- 229940059442 hemicellulase Drugs 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 235000016709 nutrition Nutrition 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000035807 sensation Effects 0.000 description 5
- 235000019615 sensations Nutrition 0.000 description 5
- 230000007661 gastrointestinal function Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 241000353135 Psenopsis anomala Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- DWAKXSZUASEUHH-RXMQYKEDSA-N Cucurbitine Chemical compound OC(=O)[C@@]1(N)CCNC1 DWAKXSZUASEUHH-RXMQYKEDSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- DWAKXSZUASEUHH-UHFFFAOYSA-N cucurbitine Natural products OC(=O)C1(N)CCNC1 DWAKXSZUASEUHH-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention mainly relates to food processing technology field, a kind of preparation method of pumpkin seeds is disclosed, including：Freezing, enzymolysis, fermentation, drying, packaging；Method is simple, is easy to operation, obtained pumpkin seeds aromatic flavour, crispy in taste, it is salty it is comfortable in, without any additive, increase the pumpkin seeds new varieties of in the market, meet consumer demand, increase the added value of pumpkin seeds, income is improved 13.4%；First pumpkin seeds are placed in soak and carry out soak at room temperature, soften pumpkin seeds shell, pumpkin seeds during freezing are avoided to ftracture, naturally to thaw after freezing, soak is penetrated into pumpkin seeds, increase pumpkin seeds local flavor, it is to avoid greasy feeling, the coarse fiber structure of pumpkin seeds shell can be destroyed simultaneously, reduce pumpkin seeds shell hardness.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of preparation method of pumpkin seeds.
Background technology
Pumpkin seeds, it is nutritious rich in cucurbitin, fat oil, protein, vitamin and mineral element, it is people
One of leisure food liked, but presently commercially available pumpkin subshell is harder, poor taste, needs first to shell when edible, eats
Trouble, and pumpkin seeds benevolence is relatively thin, and pumpkin seeds benevolence is easily damaged when shelling, and in the market also has the pumpkin seeds benevolence for sale of shelling, but
Be pumpkin seeds shell process it is cumbersome, the selling price of pumpkin seeds benevolence is higher, therefore, and in the market lacks one kind can be by pumpkin seeds
The pumpkin seeds that shell is eaten together.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of preparation method of pumpkin seeds.
A kind of preparation method of pumpkin seeds, comprises the following steps：
（1）Freezing：In the full pumpkin seeds of the ripe pumpkin of selection, the soak for being placed in 3 ~ 4 times of amounts of pumpkin seeds weight, soak at room temperature
2 ~ 3 hours, soften pumpkin seeds shell, it is to avoid pumpkin seeds ftracture during freezing, freeze 18 ~ 20 hours, take out, naturally to thaw makes immersion
Liquid is penetrated into pumpkin seeds, is increased pumpkin seeds local flavor, it is to avoid greasy feeling, while the coarse fiber structure of pumpkin seeds shell can be destroyed, is subtracted
The sub- shell hardness of small pumpkin, obtains freezing pumpkin seeds；
（2）Enzymolysis：Complex enzyme is added into freezing pumpkin seeds, the mass concentration for making complex enzyme is 0.04 ~ 0.06%, stirring enzymolysis 4
~ 5 hours, the fibre structure of pumpkin seeds shell is decomposed, increases the crunchy sensation of pumpkin seeds shell, obtains enzymolysis pumpkin seeds；
（3）Fermentation：Angel saccharomyces cerevisiae is accessed into enzymolysis pumpkin seeds, the viable count for making Angel saccharomyces cerevisiae is 108~
109CFU/ml, 21 ~ 23 DEG C of ferment at constant temperature 20 ~ 24 hours pass through fermentation, further decompose the cellulose components of pumpkin seeds shell, increase
Plus the nutritional ingredient and alcohol content of small molecule, the fat content of pumpkin seeds is reduced, makes pumpkin seeds mellow in taste, it is aromatic crisp,
Filtering, draining obtains fermentation pumpkin seeds；
（4）Drying：Fermentation pumpkin seeds are placed in baking oven, drying temperature is gradually reduced, it is to avoid pumpkin seeds shell ftractures, in 85 ~ 90
DEG C drying to water content be 57 ~ 59%, close baking oven, place 2 ~ 3 hours, increase pumpkin seeds shell smooth mouthfeel, promote stomach and intestine work(
Can, while varied bacteria growing can be suppressed, Shelf-life, then oven temperature is down to 50 ~ 55 DEG C, continuing drying to water content is
8 ~ 10%, room temperature is placed 20 ~ 24 hours, and it is 6 ~ 8% to be dried in 40 ~ 45 DEG C to water content, first by pumpkin seeds room temperature before cooling,
Make uniform moisture in pumpkin seeds shell, it is to avoid get damp, keep crispy texture, obtain sub- shell and eat pumpkin seeds together；
（5）Packaging：Packaging, examines, obtains finished product.
The step（1）Soak, be made up of the raw material of following parts by weight：Pumpkin flower 31 ~ 33, the spiced salt 12 ~ 14, white sand
Sugar 4 ~ 6, citric acid 1.3 ~ 1.5；The preparation method of the soak, pumpkin flower is cleaned, and adds pumpkin flower, increase pumpkin seeds
Fragrance and healthcare function, add the water of 120 ~ 140 times of amounts of pumpkin flower weight, after heating is boiled, add remaining raw material, continue to decoct
It is 0.5 ~ 0.7% to boil to salt content, removes pumpkin flower, is cooled to room temperature, obtains soak.
The step（2）Complex enzyme, be made up of cellulase and hemicellulase, weight ratio is：Cellulase:Half is fine
Plain enzyme=3 ~ 5 of dimension:1.
The step（4）Placement 2 ~ 3 hours, also uniform sprinkling chitosan solution, the weight of chitosan solution during placement
For the 25 ~ 30% of pumpkin seeds weight, the mass concentration of chitosan solution is 0.4 ~ 0.6%.
The preparation method of the pumpkin seeds, obtained sub- shell is same to eat pumpkin seeds.
The sub- shell is opened packaging, directly eaten together with pumpkin seeds shell with the eating method of food pumpkin seeds.
It is an advantage of the invention that：The preparation method for the pumpkin seeds that the present invention is provided, method is simple, is easy to operation, obtains
Pumpkin seeds aromatic flavour, crispy in taste, it is salty it is comfortable in, without any additive, increase the pumpkin seeds new varieties of in the market, meet
Consumer demand, increases the added value of pumpkin seeds, income is improved 13.4%；First pumpkin seeds are placed in soak and carried out
Soak at room temperature, softens pumpkin seeds shell, it is to avoid pumpkin seeds ftracture during freezing, naturally to thaw after freezing, soak is penetrated into pumpkin seeds
In, increase pumpkin seeds local flavor, it is to avoid greasy feeling, while the coarse fiber structure of pumpkin seeds shell can be destroyed, reduce pumpkin seeds shell hard
Degree；Pumpkin flower is added in soak, increases the fragrance and healthcare function of pumpkin seeds；Complex enzyme is added into freezing pumpkin seeds, it is multiple
Synthase is made up of cellulase and hemicellulase, decomposes the fibre structure of pumpkin seeds shell, increases the crunchy sensation of pumpkin seeds shell；To
Digest and Angel saccharomyces cerevisiae is accessed in pumpkin seeds, by fermentation, further decompose the cellulose components of pumpkin seeds shell, increase small point
The nutritional ingredient and alcohol content of son, reduce the fat content of pumpkin seeds, make pumpkin seeds mellow in taste, aromatic crisp；When drying
Gradually reduce drying temperature, it is to avoid pumpkin seeds shell ftractures, after high temperature, short time drying, spray chitosan solution, increase pumpkin seeds shell
Smooth mouthfeel, promote gastrointestinal function, while varied bacteria growing can be suppressed, Shelf-life, then gradually cooling drying, every time drop
Pumpkin seeds room temperature is made uniform moisture in pumpkin seeds shell, it is to avoid get damp by Wen Qianxian, keeps crispy texture.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of pumpkin seeds, comprises the following steps：
（1）Freezing：In the full pumpkin seeds of the ripe pumpkin of selection, the soak for being placed in 3 times of amounts of pumpkin seeds weight, soak at room temperature 2
Hour, soften pumpkin seeds shell, it is to avoid pumpkin seeds ftracture during freezing, freeze 18 hours, take out, naturally to thaw penetrates into soak
In pumpkin seeds, increase pumpkin seeds local flavor, it is to avoid greasy feeling, while the coarse fiber structure of pumpkin seeds shell can be destroyed, reduce pumpkin
Sub- shell hardness, obtains freezing pumpkin seeds；
（2）Enzymolysis：Complex enzyme is added into freezing pumpkin seeds, the mass concentration for making complex enzyme is 0.04%, stirring enzymolysis 4 hours,
The fibre structure of pumpkin seeds shell is decomposed, increases the crunchy sensation of pumpkin seeds shell, obtains enzymolysis pumpkin seeds；
（3）Fermentation：Angel saccharomyces cerevisiae is accessed into enzymolysis pumpkin seeds, the viable count for making Angel saccharomyces cerevisiae is 108~
109CFU/ml, 21 DEG C of ferment at constant temperature 20 hours pass through fermentation, further decompose the cellulose components of pumpkin seeds shell, increase small point
The nutritional ingredient and alcohol content of son, reduce the fat content of pumpkin seeds, make pumpkin seeds mellow in taste, aromatic crisp, filter, drip
Water, obtains fermentation pumpkin seeds；
（4）Drying：Fermentation pumpkin seeds are placed in baking oven, drying temperature is gradually reduced, it is to avoid pumpkin seeds shell ftractures, in 85 DEG C of bakings
It is 57 ~ 59% to do to water content, closes baking oven, places 2 hours, uniformly sprays chitosan solution, the weight of chitosan solution is south
The 25% of melon seeds weight, the mass concentration of chitosan solution is 0.4%, increases the smooth mouthfeel of pumpkin seeds shell, promotes gastrointestinal function,
Varied bacteria growing, Shelf-life can be suppressed simultaneously, then oven temperature is down to 50 DEG C, it is 8 ~ 10% to continue to dry to water content,
Room temperature is placed 20 hours, is 6 ~ 8% in 40 DEG C of drying to water content, first by pumpkin seeds room temperature before cooling, is made in pumpkin seeds shell
Uniform moisture, it is to avoid get damp, keeps crispy texture, obtains sub- shell and eats pumpkin seeds together；
（5）Packaging：Packaging, examines, obtains finished product.
The step（1）Soak, be made up of the raw material of following parts by weight：Pumpkin flower 31, the spiced salt 12, white granulated sugar 4, lemon
Lemon acid 1.3；The preparation method of the soak, pumpkin flower is cleaned, and adds pumpkin flower, increases the fragrance and health care work(of pumpkin seeds
Can, the water of addition pumpkin flower 120 times of amounts of weight after heating is boiled, adds remaining raw material, and continuing decoction to salt content is
0.5%, pumpkin flower is removed, room temperature is cooled to, obtains soak.
The step（2）Complex enzyme, be made up of cellulase and hemicellulase, weight ratio is：Cellulase:Half is fine
Plain enzyme=3 of dimension:1.
The preparation method of the pumpkin seeds, obtained sub- shell is same to eat pumpkin seeds.
The sub- shell is opened packaging, directly eaten together with pumpkin seeds shell with the eating method of food pumpkin seeds.
Embodiment 2
A kind of preparation method of pumpkin seeds, comprises the following steps：
（1）Freezing：In the full pumpkin seeds of the ripe pumpkin of selection, the soak for being placed in 3 times of amounts of pumpkin seeds weight, soak at room temperature 2
Hour, soften pumpkin seeds shell, it is to avoid pumpkin seeds ftracture during freezing, freeze 19 hours, take out, naturally to thaw penetrates into soak
In pumpkin seeds, increase pumpkin seeds local flavor, it is to avoid greasy feeling, while the coarse fiber structure of pumpkin seeds shell can be destroyed, reduce pumpkin
Sub- shell hardness, obtains freezing pumpkin seeds；
（2）Enzymolysis：Complex enzyme is added into freezing pumpkin seeds, the mass concentration for making complex enzyme is 0.05%, stirring enzymolysis 4 hours,
The fibre structure of pumpkin seeds shell is decomposed, increases the crunchy sensation of pumpkin seeds shell, obtains enzymolysis pumpkin seeds；
（3）Fermentation：Angel saccharomyces cerevisiae is accessed into enzymolysis pumpkin seeds, the viable count for making Angel saccharomyces cerevisiae is 108~
109CFU/ml, 22 DEG C of ferment at constant temperature 22 hours pass through fermentation, further decompose the cellulose components of pumpkin seeds shell, increase small point
The nutritional ingredient and alcohol content of son, reduce the fat content of pumpkin seeds, make pumpkin seeds mellow in taste, aromatic crisp, filter, drip
Water, obtains fermentation pumpkin seeds；
（4）Drying：Fermentation pumpkin seeds are placed in baking oven, drying temperature is gradually reduced, it is to avoid pumpkin seeds shell ftractures, in 88 DEG C of bakings
It is 57 ~ 59% to do to water content, closes baking oven, places 2 hours, uniformly sprays chitosan solution, the weight of chitosan solution is south
The 28% of melon seeds weight, the mass concentration of chitosan solution is 0.5%, increases the smooth mouthfeel of pumpkin seeds shell, promotes gastrointestinal function,
Varied bacteria growing, Shelf-life can be suppressed simultaneously, then oven temperature is down to 53 DEG C, it is 8 ~ 10% to continue to dry to water content,
Room temperature is placed 22 hours, is 6 ~ 8% in 43 DEG C of drying to water content, first by pumpkin seeds room temperature before cooling, is made in pumpkin seeds shell
Uniform moisture, it is to avoid get damp, keeps crispy texture, obtains sub- shell and eats pumpkin seeds together；
（5）Packaging：Packaging, examines, obtains finished product.
The step（1）Soak, be made up of the raw material of following parts by weight：Pumpkin flower 32, the spiced salt 13, white granulated sugar 5, lemon
Lemon acid 1.4；The preparation method of the soak, pumpkin flower is cleaned, and adds pumpkin flower, increases the fragrance and health care work(of pumpkin seeds
Can, the water of addition pumpkin flower 130 times of amounts of weight after heating is boiled, adds remaining raw material, and continuing decoction to salt content is
0.6%, pumpkin flower is removed, room temperature is cooled to, obtains soak.
The step（2）Complex enzyme, be made up of cellulase and hemicellulase, weight ratio is：Cellulase:Half is fine
Plain enzyme=4 of dimension:1.
The preparation method of the pumpkin seeds, obtained sub- shell is same to eat pumpkin seeds.
The sub- shell is opened packaging, directly eaten together with pumpkin seeds shell with the eating method of food pumpkin seeds.
Embodiment 3
A kind of preparation method of pumpkin seeds, comprises the following steps：
（1）Freezing：In the full pumpkin seeds of the ripe pumpkin of selection, the soak for being placed in 4 times of amounts of pumpkin seeds weight, soak at room temperature 3
Hour, soften pumpkin seeds shell, it is to avoid pumpkin seeds ftracture during freezing, freeze 20 hours, take out, naturally to thaw penetrates into soak
In pumpkin seeds, increase pumpkin seeds local flavor, it is to avoid greasy feeling, while the coarse fiber structure of pumpkin seeds shell can be destroyed, reduce pumpkin
Sub- shell hardness, obtains freezing pumpkin seeds；
（2）Enzymolysis：Complex enzyme is added into freezing pumpkin seeds, the mass concentration for making complex enzyme is 0.06%, stirring enzymolysis 5 hours,
The fibre structure of pumpkin seeds shell is decomposed, increases the crunchy sensation of pumpkin seeds shell, obtains enzymolysis pumpkin seeds；
（3）Fermentation：Angel saccharomyces cerevisiae is accessed into enzymolysis pumpkin seeds, the viable count for making Angel saccharomyces cerevisiae is 108~
109CFU/ml, 23 DEG C of ferment at constant temperature 24 hours pass through fermentation, further decompose the cellulose components of pumpkin seeds shell, increase small point
The nutritional ingredient and alcohol content of son, reduce the fat content of pumpkin seeds, make pumpkin seeds mellow in taste, aromatic crisp, filter, drip
Water, obtains fermentation pumpkin seeds；
（4）Drying：Fermentation pumpkin seeds are placed in baking oven, drying temperature is gradually reduced, it is to avoid pumpkin seeds shell ftractures, in 90 DEG C of bakings
It is 57 ~ 59% to do to water content, closes baking oven, places 3 hours, uniformly sprays chitosan solution, the weight of chitosan solution is south
The 30% of melon seeds weight, the mass concentration of chitosan solution is 0.6%, increases the smooth mouthfeel of pumpkin seeds shell, promotes gastrointestinal function,
Varied bacteria growing, Shelf-life can be suppressed simultaneously, then oven temperature is down to 55 DEG C, it is 8 ~ 10% to continue to dry to water content,
Room temperature is placed 24 hours, is 6 ~ 8% in 45 DEG C of drying to water content, first by pumpkin seeds room temperature before cooling, is made in pumpkin seeds shell
Uniform moisture, it is to avoid get damp, keeps crispy texture, obtains sub- shell and eats pumpkin seeds together；
（5）Packaging：Packaging, examines, obtains finished product.
The step（1）Soak, be made up of the raw material of following parts by weight：Pumpkin flower 33, the spiced salt 14, white granulated sugar 6, lemon
Lemon acid 1.5；The preparation method of the soak, pumpkin flower is cleaned, and adds pumpkin flower, increases the fragrance and health care work(of pumpkin seeds
Can, the water of addition pumpkin flower 140 times of amounts of weight after heating is boiled, adds remaining raw material, and continuing decoction to salt content is
0.7%, pumpkin flower is removed, room temperature is cooled to, obtains soak.
The step（2）Complex enzyme, be made up of cellulase and hemicellulase, weight ratio is：Cellulase:Half is fine
Plain enzyme=5 of dimension:1.
The preparation method of the pumpkin seeds, obtained sub- shell is same to eat pumpkin seeds.
The sub- shell is opened packaging, directly eaten together with pumpkin seeds shell with the eating method of food pumpkin seeds.
Comparative example 1
Removal step（1）, remaining method, be the same as Example 1.
Comparative example 2
Removal step（2）, remaining method, be the same as Example 1.
Comparative example 3
Removal step（3）, remaining method, be the same as Example 1.
Comparative example 4
Step（4）In drying be changed to fried dry, remaining method, be the same as Example 1.
Comparative example 5
The preparation method of existing traditional pumpkin seeds.
The nutrition of embodiment and comparative example pumpkin seeds and mouthfeel：
The pumpkin seeds 40kg of mature and plump is selected respectively, is randomly divided into 8 groups, every group of 5kg, each group is prepared with the method for the group respectively
Pumpkin seeds, frying water content is 6%, randomly chooses 40 health volunteers, and the age is 18 ~ 60 years old, and each group cherry beverage is carried out
Subjective appreciation, needs to be gargled with mineral water before the evaluation of every kind of product sensory, and according to " pumpkin seeds evaluation of nutrition and pumpkin seed oil
Extract and Separation Research, Dong Shengqi " method detects the main nutrient composition of each group pumpkin seeds, embodiment and comparative example pumpkin seeds
Nutrition and mouthfeel be shown in Table 1.
Table 1：The nutrition of embodiment and comparative example pumpkin seeds and mouthfeel
| Project | Protein/（%） | Crude fibre/（%） | Fat/（%） | Mouthfeel |
| Embodiment 1 | 40.21 | 2.15 | 32.57 | Shell edible is aromatic crisp |
| Embodiment 2 | 40.14 | 2.10 | 31.83 | Shell edible is aromatic crisp |
| Embodiment 3 | 40.17 | 2.18 | 32.44 | Shell edible is aromatic crisp |
| Comparative example 1 | 40.06 | 4.36 | 33.51 | Fragrance is light |
| Comparative example 2 | 40.13 | 5.24 | 32.72 | Shell is hard |
| Comparative example 3 | 40.09 | 3.62 | 40.29 | Shell is hard |
| Comparative example 4 | 40.12 | 2.17 | 32.86 | It is more broken, it is imperfect |
| Comparative example 5 | 40.08 | 6.23 | 41.42 | Shell is hard |
Show from the result of table 1, the pumpkin seeds that the preparation methods of the pumpkin seeds of embodiment is obtained, protein content and comparative example phase
When crude fibre and obvious, the shell edible low compared with comparative example of fat content are aromatic crisp, illustrate the pumpkin seeds that the present invention is provided
Preparation method has higher application value, and obtained pumpkin seeds have good nutrition and mouthfeel.
Claims (6)
1. a kind of preparation method of pumpkin seeds, it is characterised in that comprise the following steps：
（1）Freezing：In the full pumpkin seeds of the ripe pumpkin of selection, the soak for being placed in 3 ~ 4 times of amounts of pumpkin seeds weight, soak at room temperature
2 ~ 3 hours, freeze 18 ~ 20 hours, take out, naturally to thaw obtains freezing pumpkin seeds；
（2）Enzymolysis：Complex enzyme is added into freezing pumpkin seeds, the mass concentration for making complex enzyme is 0.04 ~ 0.06%, stirring enzymolysis 4
~ 5 hours, obtain enzymolysis pumpkin seeds；
（3）Fermentation：Angel saccharomyces cerevisiae is accessed into enzymolysis pumpkin seeds, the viable count for making Angel saccharomyces cerevisiae is 108~109CFU/
Ml, 21 ~ 23 DEG C of ferment at constant temperature 20 ~ 24 hours, filtering, draining obtains fermentation pumpkin seeds；
（4）Drying：Fermentation pumpkin seeds are placed in baking oven, is 57 ~ 59% in 85 ~ 90 DEG C of drying to water content, closes baking oven, put
Put 2 ~ 3 hours, then oven temperature be down to 50 ~ 55 DEG C, it is 8 ~ 10% to continue to dry to water content, and room temperature is placed 20 ~ 24 hours,
It is 6 ~ 8% in 40 ~ 45 DEG C of drying to water content, obtains sub- shell and eat pumpkin seeds together；
（5）Packaging：Packaging, examines, obtains finished product.
2. the preparation method of pumpkin seeds according to claim 1, it is characterised in that the step（1）Soak, by following
The raw material of parts by weight is made：Pumpkin flower 31 ~ 33, the spiced salt 12 ~ 14, white granulated sugar 4 ~ 6, citric acid 1.3 ~ 1.5；The system of the soak
Preparation Method, pumpkin flower is cleaned, and adds the water of 120 ~ 140 times of amounts of pumpkin flower weight, after heating is boiled, adds remaining raw material,
It is 0.5 ~ 0.7% to continue to decoct to salt content, removes pumpkin flower, is cooled to room temperature, obtains soak.
3. the preparation method of pumpkin seeds according to claim 1, it is characterised in that the step（2）Complex enzyme, by fiber
Plain enzyme and hemicellulase are constituted, and weight ratio is：Cellulase:Hemicellulase=3 ~ 5:1.
4. the preparation method of pumpkin seeds according to claim 1, it is characterised in that the step（4）Placement 2 ~ 3 hours,
Also uniform sprinkling chitosan solution during placement, the weight of chitosan solution is the 25 ~ 30% of pumpkin seeds weight, chitosan solution
Mass concentration is 0.4 ~ 0.6%.
5. a kind of preparation method of any one of claim 1 ~ 4 pumpkin seeds, obtained sub- shell is same to eat pumpkin seeds.
6. according to claim 5 sub- shell with food pumpkin seeds eating method, it is characterised in that open packaging, directly together with
Pumpkin seeds shell is eaten together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710540478.7A CN107296248A (en) | 2017-07-05 | 2017-07-05 | A kind of preparation method of pumpkin seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710540478.7A CN107296248A (en) | 2017-07-05 | 2017-07-05 | A kind of preparation method of pumpkin seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107296248A true CN107296248A (en) | 2017-10-27 |
Family
ID=60135225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710540478.7A Withdrawn CN107296248A (en) | 2017-07-05 | 2017-07-05 | A kind of preparation method of pumpkin seeds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107296248A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170761A (en) * | 2018-07-20 | 2019-01-11 | 平顶山市秦新民食品有限公司 | A kind of manufacture craft of sea salt taste watermelon seeds |
| CN110692989A (en) * | 2019-10-25 | 2020-01-17 | 安徽真心食品有限公司 | Preparation method of lactobacillus fermented sunflower seeds |
| CN113575901A (en) * | 2021-07-27 | 2021-11-02 | 新疆农垦科学院 | Fermented pumpkin seeds and preparation method and application thereof |
| CN116746636A (en) * | 2023-07-19 | 2023-09-15 | 三尚行(天津)食品股份有限公司 | Method for preparing high-quality feed by treating pumpkin seed shells through bacteria and enzymes |
-
2017
- 2017-07-05 CN CN201710540478.7A patent/CN107296248A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170761A (en) * | 2018-07-20 | 2019-01-11 | 平顶山市秦新民食品有限公司 | A kind of manufacture craft of sea salt taste watermelon seeds |
| CN110692989A (en) * | 2019-10-25 | 2020-01-17 | 安徽真心食品有限公司 | Preparation method of lactobacillus fermented sunflower seeds |
| CN113575901A (en) * | 2021-07-27 | 2021-11-02 | 新疆农垦科学院 | Fermented pumpkin seeds and preparation method and application thereof |
| CN113575901B (en) * | 2021-07-27 | 2023-08-18 | 新疆农垦科学院 | Fermented pumpkin seeds, and preparation method and application thereof |
| CN116746636A (en) * | 2023-07-19 | 2023-09-15 | 三尚行(天津)食品股份有限公司 | Method for preparing high-quality feed by treating pumpkin seed shells through bacteria and enzymes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107296248A (en) | A kind of preparation method of pumpkin seeds | |
| CN102640949B (en) | Plateau pecan processing method | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| Ojimelukwe et al. | The traditional and medicinal use of African breadfruit (Treculia africana Decne): an underutilized ethnic food of the Ibo tribe of South East, Nigeria | |
| CN103478377A (en) | Fruit and vegetable crunchy candy and processing method thereof | |
| CN107712788A (en) | Dry roasting spicy peanuts and preparation method thereof | |
| CN107373369A (en) | A kind of peppery bar of zinc-rich | |
| CN106858301A (en) | A kind of corn product and preparation method thereof | |
| CN107028137A (en) | A kind of frying production method of Chinese Drug Gualouzi | |
| CN101683172A (en) | Method for making fried melon seeds | |
| KR20160099201A (en) | A method for preparing korean hot papper paste with blueberry syrup | |
| CN107684058A (en) | A kind of quick-frozen radish ball | |
| CN112220011A (en) | Flavored canned asparagus and preparation method thereof | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR20220096496A (en) | Cooking method for peach jam and peach jam prepared by the method | |
| CN105146433A (en) | Process for processing sun-cured moisture snake melons | |
| KR100827372B1 (en) | A method for producing lotus root preserved in honey | |
| KR20110049018A (en) | Ginseng chocolate and manufacturing method thereof | |
| KR100609468B1 (en) | Kimchi including yam and producing method thereof | |
| CN104970169A (en) | Processing method for preserved litchis | |
| CN104970311A (en) | Processing method of dried litchi chinensis | |
| CN105029332A (en) | Mung bean paste clear soup hotpot condiment | |
| CN105231364B (en) | The preparation method of red wine dregs acid sword bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171027 |