CN112314841A - Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof - Google Patents
Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof Download PDFInfo
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- CN112314841A CN112314841A CN202011166608.3A CN202011166608A CN112314841A CN 112314841 A CN112314841 A CN 112314841A CN 202011166608 A CN202011166608 A CN 202011166608A CN 112314841 A CN112314841 A CN 112314841A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Abstract
The invention provides quick-frozen pumpkin puree containing antifreeze peptide compounded with an antifreeze agent and a preparation method thereof. The first aspect provides a preparation method thereof: selecting pumpkin without mildewing, deterioration, mechanical damage and golden skin as a raw material; crushing the pumpkin into a particle-free mud shape, performing vacuum curing and shearing homogenization, adding antifreeze peptide, hydrophilic colloid and antifreeze polysaccharide, continuously stirring uniformly, sterilizing and cooling to obtain a pumpkin mud mixture; vacuum sealing and packaging the pumpkin paste mixture and quickly freezing; and storing the mixture in an environment with the temperature of-16 to-19 ℃. In a second aspect, the quick-frozen pumpkin puree prepared by the preparation method is provided. The preparation method provided by the invention can reduce the quality change of various nutrients in the pumpkin puree under high-temperature processing, is beneficial to the retention of various nutrient components in the pumpkin puree, reduces the formation of ice crystals in the pumpkin puree and reduces the action of microorganisms, so that the prepared pumpkin puree is easy to store, and has fine and smooth mouthfeel without granular feeling.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to quick-frozen pumpkin puree containing antifreeze peptide compounded with an antifreeze agent and a preparation method thereof.
Background
The pumpkin is used as a high-quality economic crop and is rich in various nutrient elements required by human bodies, the pumpkin not only contains rich vitamins, pectin, mannitol, pentosan, starch, calcium, potassium, magnesium, zinc, phosphorus and other trace elements, but also contains various physiological active substances such as trigonelline, carotene, lutein, amino acid and the like, and the pumpkin has very low contents of fat and sodium and low heat energy, so that the pumpkin is very suitable for middle-aged and elderly people and hypertensive patients to eat. Because the pumpkin is rich in nutrition, the pumpkin is favored by consumers, in order to effectively avoid the problems of lost sale, rot, difficult transportation and the like of the pumpkin, the pumpkin can be made into pumpkin paste at present for subsequent sale, transportation or further production and processing, and the pumpkin paste not only keeps the original flavor and nutritive value of the pumpkin, but also has simple production process and low energy consumption cost.
Low-temperature freezing is a rapid and effective food preservation technology in the development of the food industry in recent years, and the low-temperature freezing adopts fresh raw materials with high nutritive value, and can reduce the effective flowing moisture content in food to limit the chemical reaction process in the food, inhibit the growth of microorganisms, improve the storage stability of the food and prolong the shelf life of the product through proper pretreatment and certain processing and low-temperature freezing storage. However, the pumpkin puree has high water content, the conventional low-temperature freezing technology is easy to generate condensation or agglomeration and the like, and meanwhile, ice crystals are easy to form in the pumpkin puree to destroy the quality structure of the pumpkin puree and influence the taste of the pumpkin puree.
Disclosure of Invention
In view of the defects in the prior art, the invention aims to provide quick-frozen pumpkin puree containing antifreeze peptide compounded with an antifreeze agent and a preparation method thereof, and the quick-frozen pumpkin puree is used for solving the problems that the pumpkin puree is easy to agglomerate or cake in the low-temperature freezing process at present.
In order to realize the purpose, the invention provides a preparation method of quick-frozen pumpkin puree containing antifreeze peptide compounded with antifreeze agent, which comprises the following steps:
step 1, selecting pumpkins without mildewing, deterioration, mechanical damage and golden skins as raw materials;
step 2, crushing the pumpkin into a particle-free paste, performing vacuum curing and shearing homogenization, adding antifreeze peptide, hydrophilic colloid and antifreeze polysaccharide, continuously stirring uniformly, sterilizing and cooling to obtain a pumpkin paste mixture, and controlling the step 2 within 20 min;
step 3, carrying out vacuum sealing packaging on the pumpkin paste mixture and quickly freezing the pumpkin paste mixture to reduce the central temperature of the pumpkin paste mixture to-16 to-19 ℃ within 30-60 min;
and 4, taking out the pumpkin puree mixture and storing the pumpkin puree mixture in an environment with the temperature of-16 to-19 ℃.
Further, in the step 2, the pumpkin is peeled, pedicle removed, pulp removed, seed removed and cut into pumpkin slices with the size of 3-6 mm, and the pumpkin slices are stirred and crushed at the temperature of 95 ℃ under vacuum condition until no particles exist in the pumpkin slices.
Further, in the step 2, the mass parts of the pumpkin puree, the hydrophilic colloid, the antifreeze peptide and the antifreeze polysaccharide are 1000-1100, 0.8-1.2 and 10-15 respectively.
Further, in step 2, the hydrophilic colloid is pectin.
Further, in step 2, the anti-freeze peptide is a collagen peptide.
Further, in step 2, the antifreeze polysaccharide is trehalose.
Further, in the step 2, the mass parts of the pumpkin puree, the pectin, the collagen peptide and the trehalose are 1000, 1 and 10 respectively.
Further, in step 3, the vacuum sealed package comprises the following steps: and bagging the pumpkin puree mixture, filling the pumpkin puree mixture into each corner in the bag, flattening, pumping out air in the bag, and carrying out vacuum sealing and packaging.
Further, in the step 3, a freezer cabinet at the temperature of-36 to-30 ℃ or a cabinet type instant freezer machine at the temperature of-170 ℃ is used for quickly freezing the pumpkin puree mixture.
In a second aspect, the invention provides quick-frozen pumpkin puree prepared by any one of the preparation methods.
The invention has the following beneficial effects:
according to the preparation method provided by the invention, the antifreeze agent components such as antifreeze peptide are added into the pumpkin puree, so that the antifreeze agent can reduce the problem of pumpkin puree caking or flocculation in the quick-freezing process, the taste of the quick-frozen pumpkin puree is improved, and the quick-frozen pumpkin puree has better water retention and emulsibility, thereby improving the quality of the quick-frozen pumpkin puree; the invention also establishes a new process for processing and preparing the pumpkin puree at high temperature for a short time, and the process can reduce the quality change of various nutrients in the pumpkin puree under the high-temperature processing and is beneficial to improving the retention of various nutrient components in the pumpkin puree; the pumpkin puree mixture is quickly frozen at a low temperature, so that the formation of ice crystals in the pumpkin puree can be reduced, and the microbial action is reduced; the invention provides a novel process for quick-freezing pumpkin puree, and provides a novel technical idea for preparing high-quality quick-frozen fruit and vegetable products.
The quick-frozen pumpkin puree provided by the invention has balanced nutrition, high calcium, low fat, fine and smooth taste and no particles, is suitable for being eaten by consumers in all age groups, and has a huge market popularization prospect.
Detailed Description
The following describes several preferred embodiments of the present invention to make the technical contents thereof clearer and easier to understand. The present invention may be embodied in many different forms of embodiments and the scope of the invention is not limited to the embodiments set forth herein.
Example 1
The preparation method provided by the embodiment comprises the following steps:
step 1, selecting pumpkins which are not mildewed, deteriorated, mechanically damaged, completely mature and golden in surface as raw materials;
step 2-1, cleaning the pumpkin with flowing water, peeling, removing stems, removing pulp, removing seeds, cutting into pumpkin slices of 5mm, cleaning, and draining for later use;
step 2-2, weighing 1000 parts by mass of pumpkin slices, putting the pumpkin slices into a Stephan food integrated machine, starting a serrated knife to stir for 2min to enable the pumpkin slices to be granular, heating to 95 ℃ in vacuum, continuously stirring until no granular mud exists, preserving heat for 5 min to cure the pumpkin slices, adding 1 part by mass of pectin, 1 part by mass of collagen peptide and 10 parts by mass of trehalose, pressurizing, heating to 120 ℃ for 10 min to sterilize, cooling and discharging to obtain a pumpkin mud mixture;
step 3-1, filling the pumpkin puree mixture into sealing bags, filling 200g of pumpkin puree mixture into each sealing bag, and carrying out vacuum sealing;
step 3-2, placing the vacuum-sealed pumpkin puree mixture in a freezer at the temperature of-36 ℃ for quick freezing for 50min to enable the central temperature of the pumpkin puree mixture to reach-18 ℃;
and 4, taking out the quick-frozen pumpkin puree mixture, and placing the mixture in a refrigerator at the temperature of 18 ℃ below zero for freezing.
Example 2
The preparation method provided by the embodiment comprises the following steps:
step 1, selecting pumpkins which are not mildewed, deteriorated, mechanically damaged, completely mature and golden in surface as raw materials;
step 2-1, cleaning the pumpkin with flowing water, peeling, removing stems, removing pulp, removing seeds, cutting into pumpkin slices of 5mm, cleaning, and draining for later use;
step 2-2, weighing 1000 parts by mass of pumpkin slices, putting the pumpkin slices into a Stephan food integrated machine, starting a serrated knife to stir for 2min to enable the pumpkin slices to be granular, heating the pumpkin slices to 95 ℃ in vacuum, continuously stirring the pumpkin slices until no granular mud exists, keeping the temperature for 5 min to cure the pumpkin slices, adding 0.8 part by mass of pectin, 1.5 parts by mass of collagen peptide and 15 parts by mass of trehalose, pressurizing and heating the mixture to 120 ℃ for 10 min to sterilize, cooling and discharging the pumpkin slices to obtain a pumpkin mud mixture;
step 3-1, filling the pumpkin puree mixture into sealing bags, filling 200g of pumpkin puree mixture into each sealing bag, and carrying out vacuum sealing;
step 3-2, placing the vacuum-sealed pumpkin puree mixture in a freezer at the temperature of-36 ℃ for quick freezing for 50min to enable the central temperature of the pumpkin puree mixture to reach-18 ℃;
and 4, taking out the quick-frozen pumpkin puree mixture, and placing the mixture in a refrigerator at the temperature of 18 ℃ below zero for freezing.
Example 3
The preparation method provided by the embodiment comprises the following steps:
step 1, selecting pumpkins which are not mildewed, deteriorated, mechanically damaged, completely mature and golden in surface as raw materials;
step 2-1, cleaning the pumpkin with flowing water, peeling, removing stems, removing pulp, removing seeds, cutting into pumpkin slices of 5mm, cleaning, and draining for later use;
step 2-2, weighing 1100 parts by mass of pumpkin slices, putting the pumpkin slices into a Stephan food integrated machine, starting a serrated knife to stir for 2min to enable the pumpkin slices to be granular, heating the pumpkin slices to 95 ℃ in vacuum, continuously stirring the pumpkin slices until no granular mud exists, keeping the temperature for 5 min to cure the pumpkin slices, adding 1.2 parts by mass of pectin, 1.5 parts by mass of collagen peptide and 15 parts by mass of trehalose, pressurizing and heating the mixture to 120 ℃ for 10 min to sterilize, cooling and discharging the pumpkin slices to obtain a pumpkin mud mixture;
step 3-1, filling the pumpkin puree mixture into sealing bags, filling 200g of pumpkin puree mixture into each sealing bag, and carrying out vacuum sealing;
step 3-2, placing the vacuum sealed pumpkin puree mixture in a liquid nitrogen cabinet type instant freezer at the temperature of-170 ℃ for quick freezing for 20min, so that the central temperature of the pumpkin puree mixture reaches-18 ℃;
and 4, taking out the quick-frozen pumpkin puree mixture, and placing the mixture in a refrigerator at the temperature of 18 ℃ below zero for freezing.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (10)
1. A preparation method of quick-frozen pumpkin puree containing antifreeze peptide compounded with antifreeze agent is characterized by comprising the following steps:
step 1, selecting pumpkins without mildewing, deterioration, mechanical damage and golden skins as raw materials;
step 2, crushing the pumpkin into a particle-free paste, performing vacuum curing and shearing homogenization, adding antifreeze peptide, hydrophilic colloid and antifreeze polysaccharide, continuously stirring uniformly, sterilizing and cooling to obtain a pumpkin paste mixture, and controlling the step 2 within 20 min;
step 3, carrying out vacuum sealing packaging on the pumpkin paste mixture and quickly freezing the pumpkin paste mixture to reduce the central temperature of the pumpkin paste mixture to-16 to-19 ℃ within 30-60 min;
and 4, taking out the pumpkin puree mixture and storing the pumpkin puree mixture in an environment with the temperature of-16 to-19 ℃.
2. The preparation method according to claim 1, wherein in the step 2, the pumpkin is peeled, pedicle-removed, pulp-removed, seed-removed, and then cut into pumpkin slices with the size of 3-6 mm, and the pumpkin slices are stirred and crushed at the temperature of 95 ℃ under vacuum until the pumpkin slices are in a particle-free mud state.
3. The preparation method according to claim 1, wherein in the step 2, the mass parts of the pumpkin puree, the hydrophilic colloid, the antifreeze peptide and the antifreeze polysaccharide are respectively 1000 to 1100, 0.8 to 1.2 and 10 to 15, respectively.
4. The method of claim 3, wherein in step 2, the hydrocolloid is pectin.
5. The method of claim 3, wherein in step 2, the anti-freeze peptide is a collagen peptide.
6. The method of claim 3, wherein in step 2, the antifreeze polysaccharide is trehalose.
7. The method according to any one of claims 3 to 6, wherein in the step 2, the pumpkin puree is 1000 parts by mass, the pectin is 1 part by mass, the collagen peptide is 1 part by mass, and the trehalose is 10 parts by mass.
8. The method of claim 1, wherein in step 3, the vacuum-tight packaging comprises the steps of: and bagging the pumpkin puree mixture, filling the pumpkin puree mixture into each corner in the bag, flattening, pumping out air in the bag, and carrying out vacuum sealing and packaging.
9. The preparation method of claim 1, wherein in the step 3, the pumpkin puree mixture is quickly frozen by using a freezer cabinet with the temperature of-36 to-30 ℃ or a cabinet instant freezer with liquid nitrogen with the temperature of-170 ℃.
10. Quick-frozen pumpkin puree prepared by the preparation method according to any one of claims 1-9.
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