CN107568678A - A kind of pumpkin thick soup - Google Patents
A kind of pumpkin thick soup Download PDFInfo
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- CN107568678A CN107568678A CN201710717068.5A CN201710717068A CN107568678A CN 107568678 A CN107568678 A CN 107568678A CN 201710717068 A CN201710717068 A CN 201710717068A CN 107568678 A CN107568678 A CN 107568678A
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- pumpkin
- thick soup
- sterilization
- milk
- deionized water
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Abstract
The invention discloses a kind of pumpkin thick soup, the pumpkin thick soup is prepared according to the following steps：Selection is without rotten, it is rotten, very ripe pumpkin, cleaned up with clear water, sterilization, pumpkin after sterilization is removed the peel, remove flesh, cut into melon block, melon block is cooked with steam, water is added to be ground into minced pumpkin with colloid mill the melon block cooked, by minced pumpkin, milk, white granulated sugar, PGA, Tripolyglycerol monostearates and water mixing, it is emulsified into spice, spice is moved into homogenizer and carries out homogeneous, packed again with north material package bag vacuum, sterilization, obtain pumpkin thick soup finished product, the nutrition that the pumpkin thick soup is integrated with the health-care efficacy and milk of pumpkin is delicious, the property made by the stable fusion of pumpkin and milk in a system, it is made not stratified, do not flocculate, the yolk yellow soup shape fluid food of non-setting great appetite, the pumpkin thick soup has delicate mouthfeel soft and smooth, aromatic taste, it is beautiful in colour, the advantages that instant.
Description
Technical field
It is especially a kind of to be eaten using pumpkin and milk as thick soup made of primary raw material the present invention relates to a kind of thick soup food
Product.
Background technology
Pumpkin nutrient enriches, and containing multivitamin and amino acid, especially contains abundant carrotene and vitamin E, often
100 grams contain 0.6 gram of protein, fatty 0.1 gram of 5.7 grams of carbohydrate, 1. 1 grams of crude fibre, 0.6 gram of ash content, 10 milligrams of calcium,
P 32 milligram, 0.5 milligram of iron, 0.57 milligram of carrotene, 0.04 milligram of riboflavin, 0.7 milligram of niacin, the milli of ascorbic acid 5
Gram.In addition, also look sidelong at cry of certain animals, glucose, mannitol, pentosan, fruit containing melon ammonia element, arginine, asparagine, trigonelline, gland
Glue etc..Pumpkin has：Removing toxic substances, pumpkin is interior to contain vitamin and pectin, and pectin has good adsorptivity, can bond and eliminate in vivo
Bacteriotoxin and other harmful substances, such as the lead in heavy metal, mercury and radioactive element, play detoxication；Protect gastric mucosa,
Help digest pectin contained by pumpkin can also protect it is gastrointestinal tract mucous, from coarse food stimulate, promote ulcer surface healing, suitably
In patients with gastric disease, pumpkin ingredient can promote choleresis, strengthen gastrointestinal peristalsis and help food digestion；Prevent and treat diabetes, drop
Hypoglycemia, pumpkin contain abundant cobalt, and amount containing brill ranks first in all kinds of vegetables, and cobalt can enliven the metabolism of human body, promote
Hematopoiesis function, and in participant's body vitamin B12 synthesis, be trace element necessary to human islet cell, to preventing and treating sugar
Urine disease, reducing blood glucose has the effect of special；Carcinogen is eliminated, pumpkin can eliminate the mutation effect of carcinogen nitrosamine, have
Anti-cancer efficacy, and the recovery of Liver and kidney function can be helped, enhancing liver, the power of regeneration of nephrocyte；Enhancing development, in pumpkin
Containing abundant zinc, participant's nucleic acid in vivo, protein synthesize, and are the proper constituents of cortex hormone of aadrenaline, are sent out for growth in humans
The important substance educated.Pumpkin is as a kind of vegetables, and nutritive value is so more, and food therapy value is so good, but people but because
Abandon eating to make time-consuming more, the making trouble of pumpkin food and drink in kitchen, it is also rare in the prior art to add pumpkin batch production
Instant food is made in work, causes peasant to use remaining pumpkin as feed, not only wastes resource, and limit people
This nutraceutical of pumpkin is enjoyed.
The content of the invention
Invention technical problems to be solved are：A kind of pumpkin thick soup is provided, the pumpkin thick soup is integrated with the health care work(of pumpkin
The nutrition of effect and milk is delicious, the property made by the stable fusion of pumpkin and milk in a system, be made it is not stratified, do not wad a quilt with cotton
The yolk yellow soup shape fluid food of solidifying, non-setting great appetite, the pumpkin thick soup have that delicate mouthfeel is soft and smooth, taste is fragrant
The advantages that alcohol, beautiful in colour, instant.
The technical solution adopted for solving the technical problem：
A kind of pumpkin thick soup, the pumpkin thick soup are prepared according to the following steps：
1）Cleaning, selection are cleaned up without rotten, rotten, very ripe pumpkin with clear water；
2）Sterilization, cleaned pumpkin is put into thimerosal and soaked, washes away the thimerosal of residual after pulling out with clear water, completes to disappear
Poison；
3）Stripping and slicing, the pumpkin after sterilization is removed the peel, remove flesh, cuts into melon block；
4）Shortening, melon block is cooked with steam, naturally cools to normal temperature；
5）Defibrination, deionized water is added to be ground into minced pumpkin with colloid mill the melon block cooked；
6）Allotment, minced pumpkin, milk, white granulated sugar, PGA, Tripolyglycerol monostearates and deionized water are mixed, are emulsified into
Spice；
7）Homogeneous, spice is moved into homogenizer and carries out homogeneous, obtains pumpkin thick soup bulk cargo；
8）It is filling, pumpkin thick soup bulk cargo is distributed into resistant to elevated temperatures north material packaging bag, vacuum seal, obtains sacked material；
9）Sterilization, by sacked material high temperature sterilization, obtains pumpkin thick soup finished product.
Improvement as the present invention：
Step 6）In, minced pumpkin, milk, white granulated sugar, PGA, Tripolyglycerol monostearates and deionized water are according to preamble parts by weight
Than for the ︰ 27.7 of 30 ︰, 40 ︰, 2 ︰, 0.2 ︰ 0.1.
Step 6）In, PGA and Tripolyglycerol monostearates are first added into 20 times of deionized water dissolvings respectively, by two kinds of solution
It is added in milk, high speed shearing emulsification 1 minute, adds minced pumpkin, then high speed shearing emulsification 1 minute, white granulated sugar is gone with 3 times
It is added to after ionized water dissolving in the mixture of pumpkin and milk, is eventually adding remaining deionized water and is well mixed, cut at a high speed
Cut emulsification 5 minutes.
Step 6）In, 50 DEG C of deionized water dissolvings of PGA, Tripolyglycerol monostearates are water-soluble with 40 DEG C of deionization
Solution, 60 DEG C of deionized water dissolving of white granulated sugar.
Step 2）In, the thimerosal is javelle water, and the concentration of thimerosal is 100ppm.
Step 4）In, the temperature steamed is 100 DEG C, and steaming time is 6 minutes.
Step 5）In, the deionized water for adding 0.5 times of melon block weight grinds minced pumpkin, and the fineness of minced pumpkin is 10-20 μ
m。
Step 7）In, using double-stage homogenization, one-level homogenization pressure 15Mpa, double-stage homogenization pressure 25MPa.
Step 8）In, oxygen content is less than 0.5% in sacked material.
Step 9）In, 121 degree of sterilization temperature, sterilizing time 18 minutes, cooling back-pressure guarantee 2.4kg.
Beneficial effect：The pumpkin thick soup of the present invention, as a result of cleaning, sterilization, stripping and slicing, shortening, defibrination, allotment, equal
Matter, filling, sterilization technological process, creatively make pumpkin and milk stable by two kinds of hydrophilic and oleophilic stabilizer synergies
Fusion in a system, form the physical network system of the stabilization of oil-in-water type, it is not stratified, do not flocculate, do not precipitate, formed
The yolk yellow soup shape fluid food of fine and smooth soft and smooth, great appetite, makes the pumpkin thick soup of the present invention be integrated with the health care work(of pumpkin
The nutrition of effect and milk is delicious, has the advantages that soft and smooth delicate mouthfeel, aromatic taste, beautiful in colour, instant.Handle raw material
When reasonably define the concentration of thimerosal, while Disinfection Effect is ensured, reduce thimerosal to greatest extent to product
Quality influences；Due to the dispensing order of science, vacuum sealing bag, reduce the denaturation loss of nutriment, assign to greatest extent
Food nutrition makes it have more edible nutritional value.As a result of high speed shear and homogeneous, rationally equipment make use of to be emulsified
Make water, oil, protein etc. more further affine, do not precipitate and do not flocculate, keep natural nutrition and good tempting appetite
Color and luster and fine and smooth state.Due to using appropriate sterilization temperature and time, preserve product normal temperature more convenient, edible faster.
As a result of deionized water, make the present invention pumpkin thick soup normal temperature preserve 12 months it is non-discolouring, not stratified, do not flocculate, do not sink
Form sediment, instant bagged, aromatic taste.
Embodiment
With reference to embodiment, the pumpkin thick soup of the present invention is described in further detail.
Example 1
1）Cleaning, selection are wiped the dirt on melon skin surface with netting twine, washed with clear water without rotten, rotten, very ripe pumpkin
Epidermis soil is gone to complete cleaning.
2）Sterilization, cleaned pumpkin is put into javelle water and soaked, and thimerosal concentration is 100ppm, immersion
Time be 5-10 minutes, wash away the thimerosal of residual after pulling out with clear water, complete sterilization.
3）Stripping and slicing, pumpkin is removed the peel with stainless steel knife, spoon or machine, half is opened, removes flesh, cuts into melon block, is avoided using non-
Stainless steel ware.
4）Shortening, melon block is placed in stainless steel steaming plate, cooked with steam, the temperature steamed is 100 DEG C, the time steamed
For 6 minutes, normal temperature is naturally cooled to after steaming.
5）Defibrination, 0.5 times of deionized water of the melon block cooked addition is ground into minced pumpkin, the fineness of minced pumpkin with colloid mill
For 10-20 μm.
6）Allotment, takes minced pumpkin 30kg, milk 40kg, white granulated sugar 2kg, PGA 0.2kg, Tripolyglycerol monostearates
0.1kg. deionized waters 27.7kg is allocated, dispensing order：PGA adds 20 times of 50 DEG C of deionized water dissolvings, three polyglycereol lists hard
Resin acid ester adds 20 times of 40 DEG C of deionized water dissolvings, is all added to after two kinds of dissolution of raw material in milk, high speed shearing emulsification 1 minute；
Minced pumpkin is added in milk, carries out high speed shearing emulsification 1 minute；By white granulated sugar 3 times of 60 DEG C of deionized water dissolvings, addition
Into milk and minced pumpkin mixture, remaining deionized water is added, is then all mixed, high speed shearing emulsification 5
Minute, obtain 100kg spices.
7）Homogeneous, spice is moved into homogenizer matter processed and handled, using double-stage homogenization, one-level homogenization pressure
15Mpa, double-stage homogenization pressure 25MPa, the spice before pressure is not raised to desired value return first wife's batch can, south are obtained after homogeneous
Melon thick soup bulk cargo.
8）It is filling, pumpkin thick soup bulk cargo is distributed into resistant to elevated temperatures polybag, vacuum seal is into sacked material, in sacked material
Oxygen content is less than 0.5%.
9）Sterilization, sacked material is placed in disinfecting vehicle and sterilized, 121 degree of sterilization temperature, sterilizing time 18 minutes；Cool down back-pressure
Ensure 2.4kg, obtain pumpkin thick soup finished product.
The pumpkin thick soup normal temperature of the present invention preserves 12 months, and structural state still uniform and smooth lubricates, and mouthfeel is simple and honest fragrant and sweet,
Pumpkin fragrance is pure and fresh long.
Claims (10)
1. a kind of pumpkin thick soup, it is characterized in that：The pumpkin thick soup is prepared according to the following steps：
1）Cleaning, selection are cleaned up without rotten, rotten, very ripe pumpkin with clear water；
2）Sterilization, cleaned pumpkin is put into thimerosal and soaked, washes away the thimerosal of residual after pulling out with clear water, completes to disappear
Poison；
3）Stripping and slicing, the pumpkin after sterilization is removed the peel, remove flesh, cuts into melon block；
4）Shortening, melon block is cooked with steam, naturally cools to normal temperature；
5）Defibrination, water is added to be ground into minced pumpkin with colloid mill the melon block cooked；
6）Allotment, minced pumpkin, milk, white granulated sugar, PGA, Tripolyglycerol monostearates and deionized water are mixed, are emulsified into
Spice；
7）Homogeneous, spice is moved into homogenizer and carries out homogeneous, obtains pumpkin thick soup bulk cargo；
8）It is filling, pumpkin thick soup bulk cargo is distributed into resistant to elevated temperatures north material packaging bag, vacuum seal, obtains sacked material；
9）Sterilization, by sacked material high temperature sterilization, obtains pumpkin thick soup finished product.
2. pumpkin thick soup according to claim 1, it is characterized in that：Step 6）In, minced pumpkin, milk, white granulated sugar, PGA,
Tripolyglycerol monostearates and deionized water are the ︰ 27.7 of 30 ︰, 40 ︰, 2 ︰, 0.2 ︰ 0.1 according to preamble weight part ratio.
3. pumpkin thick soup according to claim 1 or 2, it is characterized in that：Step 6）In, it is first that PGA and three polyglycereol lists is hard
Resin acid ester adds 20 times of deionized water dissolvings respectively, and two kinds of solution are added in milk, high speed shearing emulsification 1 minute, adds south
Melon mud, then high speed shearing emulsification 1 minute, by white granulated sugar with the mixture that pumpkin and milk are added to after 3 times of deionized water dissolvings
In, it is eventually adding remaining deionized water and is well mixed, high speed shearing emulsification 5 minutes.
4. pumpkin thick soup according to claim 3, it is characterized in that：Step 6）In, 50 DEG C of deionized water dissolvings of PGA,
Tripolyglycerol monostearates are dissolved with 40 DEG C of water, 60 DEG C of deionized water dissolving of white granulated sugar.
5. pumpkin thick soup according to claim 3, it is characterized in that：Step 2）In, the thimerosal is hypochlorite disinfectant
Liquid, the concentration of thimerosal is 100ppm.
6. pumpkin thick soup according to claim 3, it is characterized in that：Step 4）In, the temperature steamed is 100 DEG C, when steaming
Between be 6 minutes.
7. pumpkin thick soup according to claim 3, it is characterized in that：Step 5）In, the deionization of 0.5 times of addition melon block weight
Water mill minced pumpkin, the fineness of minced pumpkin is 10-20 μm.
8. pumpkin thick soup according to claim 7, it is characterized in that：Step 7）In, using double-stage homogenization, one-level homogenization pressure
15Mpa, double-stage homogenization pressure 25MPa.
9. pumpkin thick soup according to claim 8, it is characterized in that：Step 8）In, oxygen content is less than 0.5% in sacked material.
10. pumpkin thick soup according to claim 9, it is characterized in that：Step 9）In, 121 degree of sterilization temperature, sterilizing time 18
Minute, cooling back-pressure ensures 2.4kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710717068.5A CN107568678A (en) | 2017-08-21 | 2017-08-21 | A kind of pumpkin thick soup |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710717068.5A CN107568678A (en) | 2017-08-21 | 2017-08-21 | A kind of pumpkin thick soup |
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| Publication Number | Publication Date |
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ID=61035449
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| CN201710717068.5A Pending CN107568678A (en) | 2017-08-21 | 2017-08-21 | A kind of pumpkin thick soup |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405977A (en) * | 2011-10-22 | 2012-04-11 | 郑阳 | Squash-corn milk drink |
| CN102669280A (en) * | 2012-05-26 | 2012-09-19 | 山西古城乳业集团有限公司 | Production method of milk modified milk containing gold as nutrient element |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN105767184A (en) * | 2014-12-25 | 2016-07-20 | 湖南湘蜜乳业有限公司 | Student milk containing components of pumpkins and bananas and preparation method of student milk |
-
2017
- 2017-08-21 CN CN201710717068.5A patent/CN107568678A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405977A (en) * | 2011-10-22 | 2012-04-11 | 郑阳 | Squash-corn milk drink |
| CN102669280A (en) * | 2012-05-26 | 2012-09-19 | 山西古城乳业集团有限公司 | Production method of milk modified milk containing gold as nutrient element |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN105767184A (en) * | 2014-12-25 | 2016-07-20 | 湖南湘蜜乳业有限公司 | Student milk containing components of pumpkins and bananas and preparation method of student milk |
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Application publication date: 20180112 |