CN107997169A - A kind of processing method of ginger juice pumpkin silk - Google Patents
A kind of processing method of ginger juice pumpkin silk Download PDFInfo
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- CN107997169A CN107997169A CN201711224877.9A CN201711224877A CN107997169A CN 107997169 A CN107997169 A CN 107997169A CN 201711224877 A CN201711224877 A CN 201711224877A CN 107997169 A CN107997169 A CN 107997169A
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- pumpkin
- ginger juice
- silk
- ginger
- pumpkin silk
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 80
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 80
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 80
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 80
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 80
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 73
- 235000008397 ginger Nutrition 0.000 title claims abstract description 73
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 72
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 12
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 9
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000010422 painting Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
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- 238000003756 stirring Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
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- 238000005554 pickling Methods 0.000 claims description 2
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
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- 239000008280 blood Substances 0.000 description 4
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- 239000008103 glucose Substances 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 210000001789 adipocyte Anatomy 0.000 description 2
- 239000010941 cobalt Substances 0.000 description 2
- 229910017052 cobalt Inorganic materials 0.000 description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 2
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 2
- 235000019617 piquancy Nutrition 0.000 description 2
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 101000976075 Homo sapiens Insulin Proteins 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- PBGKTOXHQIOBKM-FHFVDXKLSA-N insulin (human) Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@H]1CSSC[C@H]2C(=O)N[C@H](C(=O)N[C@@H](CO)C(=O)N[C@H](C(=O)N[C@H](C(N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3C=CC(O)=CC=3)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3NC=NC=3)NC(=O)[C@H](CO)NC(=O)CNC1=O)C(=O)NCC(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(=O)N[C@@H]([C@@H](C)O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(=O)N[C@@H](CC(N)=O)C(O)=O)=O)CSSC[C@@H](C(N2)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](NC(=O)CN)[C@@H](C)CC)[C@@H](C)CC)[C@@H](C)O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H](NC(=O)[C@@H](N)CC=1C=CC=CC=1)C(C)C)C1=CN=CN1 PBGKTOXHQIOBKM-FHFVDXKLSA-N 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003292 kidney cell Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of processing method of ginger juice pumpkin silk, it is soaked by being placed into after pumpkin chopping is pickled in the sour-sweet liquid of ginger juice, then dries and mixes one layer of konjaku powder in its surface, thus obtains a kind of flavor leisure snacks.This method step is simple, highly practical, and since pumpkin and ginger juice have certain prevention effect to diabetes, the ginger juice pumpkin silk processed by this method, is particularly suitable for diabetic's long-term consumption.
Description
Technical field
The present invention relates to a kind of food processing technology, is specifically a kind of processing method of ginger juice pumpkin silk.
Background technology
Pumpkin is Curcurbitaceae herbaceous plant, originates in Central and South America, there is plantation all over China.The okra fruit of pumpkin is sweet in flavor suitable
Mouthful, it is one of melon dish of summer and autumn, old melon is capable of using as feed or coarse cereals, has many places to be also known as meal melons.Pumpkin nutrient enriches
Comprehensively, glucose, pectin, mannitol, other dietary fibers, vitamin, trace element, protein, a variety of ammonia are contained in fruit
The components such as base acid, fat.Recent study shows, can delay intestines containing abundant pectin and trace element cobalt, pectin in pumpkin
Road absorbs sugar and lipid, and trace element cobalt is trace element necessary to insulin cell insulin synthesis, thus often eats south
Melon peomotes the secretion of human insulin, increases the power of regeneration of liver and kidney cells, prevents diabetes.
Diabetes are a kind of common chronic diseases, and diabetic is absolute due to hypoinsulinism, insulin secretion
Or relative deficiency, insulin cannot increase after diet with blood glucose rise, so to be controlled to diet, much lie fallow wind
Taste snacks cannot be eaten.And it is relatively low to eat economic value since yield is larger as common vegetable for pumpkin, if can further by
Pumpkin is processed into a kind of leisure snacks taken suitable for diabetic, the effect of can just playing pumpkin, and the producer is come
Say, the economic value of pumpkin can be improved, for diabetic, a kind of also more selections of daily snacks.
The content of the invention
The object of the present invention is to provide a kind of processing method of ginger juice pumpkin silk, is taken with obtaining a kind of suitable diabetic
Leisure snacks.
The present invention concrete technical scheme be：
A kind of processing method of ginger juice pumpkin silk, comprises the following steps：
（1）Select without crust is pruned after rotting, being cleaned without bad spot, disease-free, ninety percent ripe old pumpkin above, excavate melon pulp, rush
Filament is cut into after wash clean；
（2）Take 500 parts of pumpkin silk, add after 25-30 part of salt is mixed thoroughly pickle 3-4 it is small when, mix one thoroughly again per hour when pickling
It is secondary, until there is moisture exudation；
（3）The pumpkin silk of marinated mistake is crossed 2-3 with clear water to toast all over removing to be put into drying chamber after salinity；Baking temperature control exists
Between 50-60 DEG C, pumpkin silk is frequently turned over during baking, until 8-9 is into untill dry；
（4）Take fresh nothing to rot, without cutting into slices after bad spot, disease-free ginger rossing, be then placed in juice extractor squeeze out it is fresh
Ginger juice；
（5）Water intaking 1500-2000 powder, 300-400 parts of ginger juice of addition, 20-25 parts of sweetener are made into ginger juice sweet liquid, by ginger juice sweet liquid
It is heated to be heated to 80 DEG C, by step（3）Obtained dry pumpkin silk, which is put into ginger juice sweet liquid, to be soaked, and is cooled to room temperature；The sweet tea
Taste agent uses Abbas's sweet tea or xylitol；
（6）20 parts of citric acid is weighed, is poured slowly into the ginger juice sweet liquid for filling pumpkin silk, is stirred continuously after being dissolved in water, make ginger
The pH value of juice sweet liquid reaches 2-3, forms the sour-sweet liquid of ginger juice, pumpkin silk soaked in the sour-sweet liquid of ginger juice 3-4 it is small when after pull out, be put into
Toasted in drying chamber；Baking temperature is controlled at 50-55 DEG C, and being dried to pumpkin silk and not touching with one's hand is advisable；
（7）The pumpkin silk being baked is put into mixer, the ratio of 10 parts of konjaku powders, side stirring are sprinkled into 100 parts of pumpkin silks
While being sprinkled into konjaku powder, make the uniformly painting last layer konjaku powder of silk, prevent adhesion；Konjaku powder in advance will be 105
When baking 1 is small at DEG C；
（8）Semi-finished product are placed on naturally dry on dustpan, are suitably stirred, are finished product until drying.
In the present invention, the piquancy component in ginger juice can both adjust the flavor of pumpkin silk, it is often more important that, in ginger juice
Piquancy component 6-gingerol can alleviate blood glucose rise.Researcher's analysis shows that, 6-gingerol can promote adipocyte to increase,
Adipocyte may be inhaled the dextrose components in blood, so as to play the effect for reducing blood glucose value.And konjaku heat content is relatively low,
100 grams of konjaku powders only contain 37 kilocalories of heats, and 74.4 grams of dietary fiber, is a kind of low in calories, high dietary-fiber food, very
It is adapted to patients with diabetes mellitus.
The process steps of ginger juice pumpkin silk provided by the present invention are simple, highly practical, it is by by pumpkin chopping
Place into the sour-sweet liquid of ginger juice and soaked after marinated, then dry and mix one layer of konjaku powder in its surface, thus obtain
A kind of flavor leisure snacks.Since pumpkin and ginger juice have certain prevention effect to diabetes, added by this method
The ginger juice pumpkin silk that work obtains, is particularly suitable for diabetic's long-term consumption.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should all be included in the protection scope of the present invention.
Embodiment one：
A kind of processing method of ginger juice pumpkin silk, comprises the following steps：
（1）Select without crust is pruned after rotting, being cleaned without bad spot, disease-free, ninety percent ripe old pumpkin above, excavate melon pulp, rush
Filament is cut into after wash clean；
（2）Take 500 parts of pumpkin silk, add after 25 parts of salt is mixed thoroughly pickle 3 it is small when, mixed thoroughly again once per hour when marinated, directly
To there is moisture exudation；
（3）The pumpkin silk of marinated mistake is crossed with clear water to remove for 2 times to be put into drying chamber after salinity and is toasted；Baking temperature is controlled in 50-
Between 60 DEG C, pumpkin silk is frequently turned over during baking, until 8-9 is into untill dry；
（4）Take fresh nothing to rot, without cutting into slices after bad spot, disease-free ginger rossing, be then placed in juice extractor squeeze out it is fresh
Ginger juice；
（5）Fetch water 1500 powder, add 300 parts of ginger juice, 20 parts of sweetener is made into ginger juice sweet liquid, ginger juice sweet liquid is heated to be heated to
80 DEG C, by step（3）Obtained dry pumpkin silk, which is put into ginger juice sweet liquid, to be soaked, and is cooled to room temperature；The sweetener uses Ah bar
This sweet tea；
（6）20 parts of citric acid is weighed, is poured slowly into the ginger juice sweet liquid for filling pumpkin silk, is stirred continuously after being dissolved in water, make ginger
The pH value of juice sweet liquid reaches 2-3, forms the sour-sweet liquid of ginger juice, pumpkin silk soaked in the sour-sweet liquid of ginger juice 3 it is small when after pull out, be put into baking
Toasted in room；Baking temperature is controlled at 50-55 DEG C, and being dried to pumpkin silk and not touching with one's hand is advisable；
（7）The pumpkin silk being baked is put into mixer, the ratio of 10 parts of konjaku powders, side stirring are sprinkled into 100 parts of pumpkin silks
While being sprinkled into konjaku powder, make the uniformly painting last layer konjaku powder of silk, prevent adhesion；Konjaku powder in advance will be 105
When baking 1 is small at DEG C；
（8）Semi-finished product are placed on naturally dry on dustpan, are suitably stirred, are finished product until drying.
Embodiment two：
A kind of processing method of ginger juice pumpkin silk, comprises the following steps：
（1）Select without crust is pruned after rotting, being cleaned without bad spot, disease-free, ninety percent ripe old pumpkin above, excavate melon pulp, rush
Filament is cut into after wash clean；
（2）Take 500 parts of pumpkin silk, add after 30 parts of salt is mixed thoroughly pickle 4 it is small when, mixed thoroughly again once per hour when marinated, directly
To there is moisture exudation；
（3）The pumpkin silk of marinated mistake is crossed with clear water to remove for 3 times to be put into drying chamber after salinity and is toasted；Baking temperature is controlled in 50-
Between 60 DEG C, pumpkin silk is frequently turned over during baking, until 8-9 is into untill dry；
（4）Take fresh nothing to rot, without cutting into slices after bad spot, disease-free ginger rossing, be then placed in juice extractor squeeze out it is fresh
Ginger juice；
（5）Fetch water 2000 powder, add 400 parts of ginger juice, 25 parts of sweetener is made into ginger juice sweet liquid, ginger juice sweet liquid is heated to be heated to
80 DEG C, by step（3）Obtained dry pumpkin silk, which is put into ginger juice sweet liquid, to be soaked, and is cooled to room temperature；The sweetener uses xylose
Alcohol；
（6）20 parts of citric acid is weighed, is poured slowly into the ginger juice sweet liquid for filling pumpkin silk, is stirred continuously after being dissolved in water, make ginger
The pH value of juice sweet liquid reaches 2-3, forms the sour-sweet liquid of ginger juice, pumpkin silk soaked in the sour-sweet liquid of ginger juice 4 it is small when after pull out, be put into baking
Toasted in room；Baking temperature is controlled at 50-55 DEG C, and being dried to pumpkin silk and not touching with one's hand is advisable；
（7）The pumpkin silk being baked is put into mixer, the ratio of 10 parts of konjaku powders, side stirring are sprinkled into 100 parts of pumpkin silks
While being sprinkled into konjaku powder, make the uniformly painting last layer konjaku powder of silk, prevent adhesion；Konjaku powder in advance will be 105
When baking 1 is small at DEG C；
（8）Semi-finished product are placed on naturally dry on dustpan, are suitably stirred, are finished product until drying.
Embodiment three：
A kind of processing method of ginger juice pumpkin silk, comprises the following steps：
（1）Select without crust is pruned after rotting, being cleaned without bad spot, disease-free, ninety percent ripe old pumpkin above, excavate melon pulp, rush
Filament is cut into after wash clean；
（2）Take 500 parts of pumpkin silk, add after 28 parts of salt is mixed thoroughly pickle 3-4 it is small when, mixed thoroughly again once per hour when marinated,
Until there is moisture exudation；
（3）The pumpkin silk of marinated mistake is crossed with clear water to remove for 3 times to be put into drying chamber after salinity and is toasted；Baking temperature is controlled in 50-
Between 60 DEG C, pumpkin silk is frequently turned over during baking, until 8-9 is into untill dry；
（4）Take fresh nothing to rot, without cutting into slices after bad spot, disease-free ginger rossing, be then placed in juice extractor squeeze out it is fresh
Ginger juice；
（5）Fetch water 1800 powder, add 350 parts of ginger juice, 23 parts of sweetener is made into ginger juice sweet liquid, ginger juice sweet liquid is heated to be heated to
80 DEG C, by step（3）Obtained dry pumpkin silk, which is put into ginger juice sweet liquid, to be soaked, and is cooled to room temperature；The sweetener uses Ah bar
This sweet tea；
（6）20 parts of citric acid is weighed, is poured slowly into the ginger juice sweet liquid for filling pumpkin silk, is stirred continuously after being dissolved in water, make ginger
The pH value of juice sweet liquid reaches 2-3, forms the sour-sweet liquid of ginger juice, pumpkin silk soaked in the sour-sweet liquid of ginger juice 3 it is small when after pull out, be put into baking
Toasted in room；Baking temperature is controlled at 50-55 DEG C, and being dried to pumpkin silk and not touching with one's hand is advisable；
（7）The pumpkin silk being baked is put into mixer, the ratio of 10 parts of konjaku powders, side stirring are sprinkled into 100 parts of pumpkin silks
While being sprinkled into konjaku powder, make the uniformly painting last layer konjaku powder of silk, prevent adhesion；Konjaku powder in advance will be 105
When baking 1 is small at DEG C；
（8）Semi-finished product are placed on naturally dry on dustpan, are suitably stirred, are finished product until drying.
Claims (5)
- A kind of 1. processing method of ginger juice pumpkin silk, it is characterized in that comprising the following steps：（1）Select without crust is pruned after rotting, being cleaned without bad spot, disease-free, ninety percent ripe old pumpkin above, excavate melon pulp, rush Filament is cut into after wash clean；（2）Take 500 parts of pumpkin silk, add after 25-30 part of salt is mixed thoroughly pickle 3-4 it is small when, mix one thoroughly again per hour when pickling It is secondary, until there is moisture exudation；（3）The pumpkin silk of marinated mistake is crossed 2-3 with clear water to toast all over removing to be put into drying chamber after salinity；（4）Take fresh nothing to rot, without cutting into slices after bad spot, disease-free ginger rossing, be then placed in juice extractor squeeze out it is fresh Ginger juice；（5）Water intaking 1500-2000 powder, 300-400 parts of ginger juice of addition, 20-25 parts of sweetener are made into ginger juice sweet liquid, by ginger juice sweet liquid It is heated to be heated to 80 DEG C, by step（3）Obtained dry pumpkin silk, which is put into ginger juice sweet liquid, to be soaked, and is cooled to room temperature；（6）20 parts of citric acid is weighed, is poured slowly into the ginger juice sweet liquid for filling pumpkin silk, is stirred continuously after being dissolved in water, make ginger The pH value of juice sweet liquid reaches 2-3, forms the sour-sweet liquid of ginger juice, pumpkin silk soaked in the sour-sweet liquid of ginger juice 3-4 it is small when after pull out, be put into Toasted in drying chamber；（7）The pumpkin silk being baked is put into mixer, the ratio of 10 parts of konjaku powders, side stirring are sprinkled into 100 parts of pumpkin silks While being sprinkled into konjaku powder, make the uniformly painting last layer konjaku powder of silk, prevent adhesion；（8）Semi-finished product are placed on naturally dry on dustpan, are suitably stirred, are finished product until drying.
- 2. the processing method of ginger juice pumpkin silk according to claim 1, it is characterized in that：In the step（3）In, baking temperature Degree control will frequently turn over pumpkin silk between 50-60 DEG C during baking, until 8-9 is into untill dry.
- 3. the processing method of ginger juice pumpkin silk according to claim 1, it is characterized in that：In the step（5）In, the sweet tea Taste agent uses Abbas's sweet tea or xylitol.
- 4. the processing method of ginger juice pumpkin silk according to claim 1, it is characterized in that：In the step（6）In, baking temperature At 50-55 DEG C, being dried to pumpkin silk and not touching with one's hand is advisable for degree control.
- 5. the processing method of ginger juice pumpkin silk according to claim 1, it is characterized in that：In the step（7）In, konjaku essence Powder to be toasted in advance at 105 DEG C 1 it is small when.
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| CN103005323A (en) * | 2012-12-31 | 2013-04-03 | 颜洪岭 | Preparation method of pumpkin food |
| CN104187453A (en) * | 2014-07-04 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Dried pumpkin and preparation method thereof |
| CN104855858A (en) * | 2015-05-08 | 2015-08-26 | 安徽省银百益食品有限公司 | Non-fried delicious dried pumpkins and preparation method therefor |
| CN105105033A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation technology for health-care shredded pumpkin |
| CN105581106A (en) * | 2014-11-09 | 2016-05-18 | 庞光红 | Processing and preparation method of flavored pumpkin filaments |
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2017
- 2017-11-29 CN CN201711224877.9A patent/CN107997169A/en active Pending
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| CN103005323A (en) * | 2012-12-31 | 2013-04-03 | 颜洪岭 | Preparation method of pumpkin food |
| CN104187453A (en) * | 2014-07-04 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Dried pumpkin and preparation method thereof |
| CN105581106A (en) * | 2014-11-09 | 2016-05-18 | 庞光红 | Processing and preparation method of flavored pumpkin filaments |
| CN104855858A (en) * | 2015-05-08 | 2015-08-26 | 安徽省银百益食品有限公司 | Non-fried delicious dried pumpkins and preparation method therefor |
| CN105105033A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation technology for health-care shredded pumpkin |
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