CN112914053A - 南瓜粉 - Google Patents
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/06—Enzymes
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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
- A23L29/30—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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
- 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
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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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Abstract
本发明提供南瓜粉,涉及食品加工技术领域。该南瓜粉,包括以下质量百分比的原料:南瓜73%‑78%、软水16%‑24%、麦芽糊精3%‑6%、大豆蛋白3%‑5%、山药粉2.7%‑5%、西洋参1.22%‑1.8%、黄芪1%‑2.3%、纤维素酶0.05%‑0.10%、淀粉酶0.03%‑0.08%。通过纤维素酶配合淀粉酶分别对南瓜浆内纤维素和淀粉的水解,使南瓜浆粘稠度低,流动性好,干燥速率高,减少了干燥设备塔壁的黏粉量,提升了南瓜粉的出品率,同时提升了南瓜粉的色泽,通过麦芽糊精的加入提升了南瓜粉的复水性,提升了南瓜浆的口感,通过南瓜粉内大豆蛋白、西洋参、黄芪和山药粉的添加,不仅仅大大提升了南瓜粉的营养含量,还能够使南瓜粉具有补气安神,固肾益精、除湿抗衰老、显著增强人体免疫力的功效,值得大力推广。
Description
技术领域
本发明涉及食品加工技术领域,具体为南瓜粉。
背景技术
南瓜的果实作肴馔,亦可代粮食,南瓜果实营养丰富,南瓜含有丰富的多糖、类胡萝卜素、果胶、矿质元素、氨基酸等,南瓜果实内的多糖类是一种非特异性免疫增强剂,能提高机体免疫功能,促进细胞因子生成,南瓜中丰富的类胡萝卜素在机体内可转化成具有重要生理功能的维生素A,从而对上皮组织的生长分化、维持正常视觉、促进骨骼的发育有重要的生理功能,南瓜中的果胶能调节胃内食物的吸收速率,使糖类吸收减慢,可溶性纤维素能推迟胃内食物的排空,控制饭后血糖上升,随着人们生活水平的提高,人们越来越注重生活的品质,养生观念也被人们广泛接受,人们会吃很多能够养生的食物,南瓜营养丰富,受到越来越多人的喜爱,南瓜会被加工成不同种类的食品,南瓜粉就是其中一种备受喜爱的食品。
现在市场上的南瓜粉在加工的时候效率较低,导致南瓜粉出品率低,同时南瓜粉食用的口感不好、色泽较差,同时现在南瓜粉的营养不够全面,也不能够达到补气安神,固肾益精、除湿抗衰老和显著增强人体免疫力的功效。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了南瓜粉,解决了现在南瓜粉加工时候南瓜粉的出品率低、口感不好、色泽较差和不能够达到补气安神,固肾益精、除湿抗衰老、显著增强人体免疫力的功效的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:南瓜粉,包括以下质量百分比的原料:南瓜73%-78%、软水16%-24%、麦芽糊精3%-6%、大豆蛋白3%-5%、山药粉2.7%-5%、西洋参1.22%-1.8%、黄芪1%-2.3%、纤维素酶0.05%-0.10%、淀粉酶0.03%-0.08%。
优选的,南瓜粉的制备方法,包括以下步骤:
S1.原料处理一
选用无腐烂品相好的南瓜,然后经过清洗、去籽、切丁,之后将南瓜丁放入锅中蒸煮,熟透之后使用打浆机将南瓜制成南瓜浆;
S2.原料处理二
将西洋参和黄芪使用烘干设备烘干,烘干之后西洋参和黄芪内自由水含量不高于8%,之后使用粉碎设备将西洋参和黄芪研磨成粉末;
S3.加工一
混合酶解:向S1中得到的南瓜浆内加入软水并混合均匀,加入淀粉酶再次混合均匀,之后将其在55-60℃静置30分钟,时间到之后加入纤维素酶并混合均匀,在50-55℃温度下保温酶解90分钟;
混合杀菌:向混合酶解之后的原料内部添加麦芽糊精并混合均匀,后升温并保温30分钟灭菌,灭菌之后将南瓜浆混合物经过均质机均质,制得待喷南瓜浆;
S4.加工二
将研磨好之后的西洋参粉末、黄芪粉末、大豆蛋白和山药粉混合均匀,之后使用超低温粉碎机将其再次粉碎,并使用筛网对粉碎之后的原料进行筛分,用以去除大颗粒杂质,保证粒径的均匀,制得待用粉料;
S5.喷浆干燥
将待喷南瓜浆利用高压喷雾干燥设备进行喷雾干燥,制得成品南瓜粉;
S6.成品
将S5中的成品南瓜粉和S4中的待用粉料均匀混合,混合之后使用包装机装袋密封,在阴凉干燥处保存。
优选的,所述S4中使用的筛网目数为300-400目。
优选的,所述S3中混合杀菌步骤升温的温度范围为95-99℃。
优选的,所述S1中南瓜切丁的直径为20-50mm。
(三)有益效果
本发明提供了南瓜粉。具备以下有益效果:
1、本发明在南瓜浆内纤维素酶的加入,能够使南瓜浆内的纤维素酶解,提升南瓜浆内的多糖含量,从而增加了南瓜粉的营养成分,也提升了南瓜粉的口感,同时纤维素酶配合淀粉酶分别对南瓜浆内纤维素和淀粉的水解,使南瓜浆粘稠度低,流动性好,在干燥设备中干燥的时候,干燥速率高,加工效率高,减少了干燥设备塔壁的黏粉量,提升了南瓜粉的出品率,同时提升了南瓜粉的色泽,通过麦芽糊精的加入提升了南瓜粉的复水性,提升了南瓜浆的口感。
2、本发明通过南瓜粉内大豆蛋白、西洋参、黄芪和山药粉的添加,不仅仅大大提升了南瓜粉的营养含量,还能够使南瓜粉具有补气安神,固肾益精、除湿抗衰老、显著增强人体免疫力的功效,值得大力推广。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
本发明实施例提供南瓜粉,包括以下质量百分比的原料:南瓜73%、软水16%、麦芽糊精3%、大豆蛋白3%、山药粉2.7%、西洋参1.22%、黄芪1%、纤维素酶0.05%、淀粉酶0.03%,低比例的原料配比,使南瓜粉便于饮用吸收,适合消化系统比较弱的食用者,南瓜粉中含有多种氨基酸、胡萝卜素、D族维生素、维生素E抗坏血酸、葫芦巴碱、腺嘌呤、脂肪、葡萄糖、戊聚糖及甘露醇等成分,此外,还含有部分有机酸、无机盐、叶黄素、叶白素、果胶以及酶等,具有非常丰富的营养,软水能够使南瓜粉在加工的时候更加高质量,麦芽糊精使南瓜粉在食用的时候不易结块,冲调性好,提升南瓜粉的口感和速溶效果,减少南瓜粉冲调之后的分层现象,大豆蛋白具有丰富的营养,能够完善南瓜粉中缺少的蛋白质营养,同时大豆蛋白也是植物蛋白,和南瓜粉有很好的相容性,山药粉含有蛋白质、糖类、维生素、脂肪、胆碱、淀粉酶等成分,山药粉还是健脾、除湿、补气、固肾益精的佳品,提升了南瓜粉的保健功效,西洋参和黄芪具有很强的保健功效,能够增强人体免疫力,也能够补气安神,固肾益精、除湿抗衰老、显著增强人体免疫力的功效,南瓜粉中大豆蛋白、西洋参和山药粉的加入,提升了南瓜粉的营养,还是南瓜粉具有很强的保健功效。
南瓜粉的制备方法,包括以下步骤:
S1.原料处理一
选用无腐烂品相好的南瓜,然后经过清洗、去籽、切丁,之后将南瓜丁放入锅中蒸煮,熟透之后使用打浆机将南瓜制成南瓜浆;
S2.原料处理二
将西洋参和黄芪使用烘干设备烘干,烘干之后西洋参和黄芪内自由水含量不高于8%,之后使用粉碎设备将西洋参和黄芪研磨成粉末,粉末的设置使其在后续冲泡的时候能够有很好的水溶性,提升了饮用口感;
S3.加工一
混合酶解:向S1中得到的南瓜浆内加入软水并混合均匀,加入淀粉酶再次混合均匀,淀粉酶能够水解南瓜粉中的淀粉物质,使南瓜粉在后续加工的时候能够降低粘稠度,提升其加工效率,之后将其在55℃静置30分钟,时间到之后加入纤维素酶并混合均匀,纤维素酶能够水解南瓜粉中的纤维素,提升了南瓜粉的营养成分,也保证南瓜粉后续加工时候流动性好,便于喷浆干燥,在55℃温度下保温酶解90分钟;
混合杀菌:向混合酶解之后的原料内部添加麦芽糊精并混合均匀,后升温并保温30分钟灭菌,灭菌之后将南瓜浆混合物经过均质机均质,制得待喷南瓜浆;
S4.加工二
将研磨好之后的西洋参粉末、黄芪粉末、大豆蛋白和山药粉混合均匀,之后使用超低温粉碎机将其再次粉碎,并使用筛网对粉碎之后的原料进行筛分,用以去除大颗粒杂质,保证粒径的均匀,制得待用粉料;
S5.喷浆干燥
将待喷南瓜浆利用高压喷雾干燥设备进行喷雾干燥,制得成品南瓜粉;
S6.成品
将S5中的成品南瓜粉和S4中的待用粉料均匀混合,混合之后使用包装机装袋密封,在阴凉干燥处保存。
S4中使用的筛网目数为300目。
S3中混合杀菌步骤升温的温度范围为95℃。
S1中南瓜切丁的直径为50mm。
实施例二:
本发明实施例提供南瓜粉,包括以下质量百分比的原料:南瓜74%、软水16%、麦芽糊精6%、大豆蛋白2%、山药粉3%、西洋参1.8%、黄芪2.3%、纤维素酶0.10%、淀粉酶0.08%,高营养配比的南瓜粉适合消化系统比较强的使用者。
南瓜粉的制备方法,包括以下步骤:
S1.原料处理一
选用无腐烂品相好的南瓜,然后经过清洗、去籽、切丁,之后将南瓜丁放入锅中蒸煮,熟透之后使用打浆机将南瓜制成南瓜浆;
S2.原料处理二
将西洋参和黄芪使用烘干设备烘干,烘干之后西洋参和黄芪内自由水含量不高于8%,之后使用粉碎设备将西洋参和黄芪研磨成粉末;
S3.加工一
混合酶解:向S1中得到的南瓜浆内加入软水并混合均匀,加入淀粉酶再次混合均匀,之后将其在60℃静置30分钟,时间到之后加入纤维素酶并混合均匀,在55℃温度下保温酶解90分钟;
混合杀菌:向混合酶解之后的原料内部添加麦芽糊精并混合均匀,后升温并保温30分钟灭菌,灭菌之后将南瓜浆混合物经过均质机均质,制得待喷南瓜浆;
S4.加工二
将研磨好之后的西洋参粉末、黄芪粉末、大豆蛋白和山药粉混合均匀,之后使用超低温粉碎机将其再次粉碎,并使用筛网对粉碎之后的原料进行筛分,用以去除大颗粒杂质,保证粒径的均匀,制得待用粉料;
S5.喷浆干燥
将待喷南瓜浆利用高压喷雾干燥设备进行喷雾干燥,制得成品南瓜粉;
S6.成品
将S5中的成品南瓜粉和S4中的待用粉料均匀混合,混合之后使用包装机装袋密封,在阴凉干燥处保存。
S4中使用的筛网目数为400目。
S3中混合杀菌步骤升温的温度范围为99℃。
S1中南瓜切丁的直径为20mm。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.南瓜粉,其特征在于:包括以下质量百分比的原料:南瓜73%-78%、软水16%-24%、麦芽糊精3%-6%、大豆蛋白3%-5%、山药粉2.7%-5%、西洋参1.22%-1.8%、黄芪1%-2.3%、纤维素酶0.05%-0.10%、淀粉酶0.03%-0.08%。
2.根据权利要求1所述的南瓜粉的制备方法,其特征在于:包括以下步骤:
S1.原料处理一
选用无腐烂品相好的南瓜,然后经过清洗、去籽、切丁,之后将南瓜丁放入锅中蒸煮,熟透之后使用打浆机将南瓜制成南瓜浆;
S2.原料处理二
将西洋参和黄芪使用烘干设备烘干,烘干之后西洋参和黄芪内自由水含量不高于8%,之后使用粉碎设备将西洋参和黄芪研磨成粉末;
S3.加工一
混合酶解:向S1中得到的南瓜浆内加入软水并混合均匀,加入淀粉酶再次混合均匀,之后将其在55-60℃静置30分钟,时间到之后加入纤维素酶并混合均匀,在50-55℃温度下保温酶解90分钟;
混合杀菌:向混合酶解之后的原料内部添加麦芽糊精并混合均匀,后升温并保温30分钟灭菌,灭菌之后将南瓜浆混合物经过均质机均质,制得待喷南瓜浆;
S4.加工二
将研磨好之后的西洋参粉末、黄芪粉末、大豆蛋白和山药粉混合均匀,之后使用超低温粉碎机将其再次粉碎,并使用筛网对粉碎之后的原料进行筛分,用以去除大颗粒杂质,保证粒径的均匀,制得待用粉料;
S5.喷浆干燥
将待喷南瓜浆利用高压喷雾干燥设备进行喷雾干燥,制得成品南瓜粉;
S6.成品
将S5中的成品南瓜粉和S4中的待用粉料均匀混合,混合之后使用包装机装袋密封,在阴凉干燥处保存。
3.根据权利要求2所述的南瓜粉的制备方法,其特征在于:所述S4中使用的筛网目数为300-400目。
4.根据权利要求2所述的南瓜粉的制备方法,其特征在于:所述S3中混合杀菌步骤升温的温度范围为95-99℃。
5.根据权利要求2所述的南瓜粉的制备方法,其特征在于:所述S1中南瓜切丁的直径为20-50mm。
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