CN114343154A - A pumpkin seed containing noni and its preparation method - Google Patents
A pumpkin seed containing noni and its preparation method Download PDFInfo
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- CN114343154A CN114343154A CN202111502980.1A CN202111502980A CN114343154A CN 114343154 A CN114343154 A CN 114343154A CN 202111502980 A CN202111502980 A CN 202111502980A CN 114343154 A CN114343154 A CN 114343154A
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Abstract
The invention provides noni-containing pumpkin seeds and a preparation method thereof, wherein the noni-containing pumpkin seeds comprise the following raw materials in parts by weight: 80-120 parts of pumpkin seeds, 20-100 parts of noni fruit pulp, 15-50 parts of garlic, 3-15 parts of katsumadai seeds, 2-12 parts of litsea cubeba, 2-10 parts of stevia rebaudiana, 2-10 parts of turmeric, 1-5 parts of sodium bicarbonate, 5-30 parts of edible fine salt, 200-500 parts of water and 80-300 parts of edible coarse salt, wherein the noni-containing pumpkin seeds prepared by the five steps of S1 raw material pretreatment, S2 preparation of noni fruit pulp, S3 preparation of liquid medicine, S4 preparation of wet-drug pumpkin seeds and S5 preparation of noni-containing pumpkin seeds are uniform in color, light yellow in color, complete in particle shape, moderately large in size and rich in pumpkin seed fragrance, are mixed with the special fragrance of the katsumadai seeds and the noni, the salty and sweet taste is moderate, the strong flavor of the katsumadai seeds and the litsea cubeba seeds are generated during chewing, the prepared pumpkin seeds are crisp, strong in hardness and moderate in hardness, and the mildew and acidification of the pumpkin seeds are not easy to prolong the shelf life of the pumpkin seeds.
Description
Technical Field
The invention relates to the field of snack food processing, in particular to a pumpkin seed containing noni and a preparation method thereof.
Background
The pumpkin seeds are ripe seeds of pumpkins, contain a large amount of nutritional ingredients such as fat, protein, vitamins and mineral substances, and have the effects of sweet taste, mild nature, spleen tonifying, qi nourishing, lung moistening, insect expelling and the like. In addition, the pumpkin seeds are rich in tryptophan and microelements such as zinc, calcium, phosphorus and the like, and the crude fat of the pumpkin seeds has high content of unsaturated fatty acid, including linoleic acid, oleic acid and linolenic acid. Good flavor, easy knocking, rich nutrition, sanitation and safety are the characteristics of high-quality roasted food and are also demanded by consumers. With the improvement of living standard of people, the requirements of consumers on the flavor and the workability of pumpkin seeds are higher and higher. Although there are numerous pumpkin seeds with different tastes in the market, the pumpkin seeds are flavored mainly by adding essence and additives, the requirements of people on natural healthy food cannot be met, and generally, the pumpkin seeds are made by adding salt into the pumpkin seeds in a frying pan and frying, the heating is not uniform in the frying process, the roasted pumpkin seeds are heavy in peculiar smell, the shells are fragile and difficult to crack, the pumpkin seeds are too high in acid value, poor in quality and difficult to store, and the pumpkin seeds are easy to mildew.
Disclosure of Invention
Accordingly, the present invention is directed to a noni-containing pumpkin seed and a method for preparing the same, which solve the above problems.
The technical scheme of the invention is realized as follows: a pumpkin seed containing noni comprises the following raw materials in parts by weight: 80-120 parts of pumpkin seeds, 20-100 parts of noni pulp, 15-50 parts of garlic, 3-15 parts of katsumade galangal seeds, 2-12 parts of litsea cubeba, 2-10 parts of stevia rebaudiana, 2-10 parts of turmeric, 1-5 parts of sodium bicarbonate, 5-30 parts of edible fine salt, 200-500 parts of water and 80-300 parts of edible coarse salt.
Further, the morinda citrifolia-containing pumpkin seeds comprise the following raw materials in parts by weight: 100 parts of pumpkin seeds, 35 parts of noni pulp, 25 parts of garlic, 8 parts of katsumadai seed, 5 parts of litsea cubeba, 3 parts of stevia rebaudiana, 3 parts of turmeric, 3 parts of sodium bicarbonate, 15 parts of edible fine salt, 300 parts of water and 150 parts of edible coarse salt.
Further, a method for preparing the pumpkin seeds containing noni comprises the following steps:
s1, raw material pretreatment: soaking semen Cucurbitae in sodium bicarbonate water solution, stirring, and selecting semen Cucurbitae with plump granule and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, katsumadai seed, pungent litse fruit and turmeric to remove impurities, slicing the turmeric, respectively crushing the katsumadai seed and the pungent litse fruit, and sieving the crushed katsumadai seed and the pungent litse fruit by a sieve of 10-30 meshes to obtain katsumadai seed powder and pungent litse fruit powder for later use;
s2, preparing noni pulp: breaking the walls of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then centrifuging at a high speed of 8000-12000 rpm for 1-3 min by using high-speed freezing centrifugation to obtain noni fruit juice suspension, and taking upper-layer liquid, namely noni pulp;
s3, preparing liquid medicine: decocting the stevia rebaudiana, the katsumadai seed powder, the litsea cubeba powder and the turmeric slices in parts by weight in water, and performing ultrasonic treatment for 10-30 min at the power of 800-1000W, the frequency of 40-50 KHz and the temperature of 60-80 ℃ after boiling the water to prepare a liquid medicine;
s4, preparing the wet medicine pumpkin seeds: adding mashed garlic, edible fine salt and water at the temperature of 60-70 ℃ into the pumpkin seeds, soaking for 8-12 min, adding the liquid medicine prepared in S3, keeping the temperature at 70-90 ℃, heating for 50-70 min, cooling to room temperature, adding noni pulp, stirring uniformly, soaking for 6-10 h, and filtering to obtain wet-medicine pumpkin seeds;
s5, preparing the pumpkin seeds containing noni: baking the wet pumpkin seeds until the water content is 20-40%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible coarse salt, simultaneously adding the katsumadai seed powder and the litsea pungens seed powder, frying for 10-30 min, spraying noni pulp, continuously frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, sealing and packaging to obtain the noni pumpkin seeds.
Further, the weight part ratio of the sodium bicarbonate to the water in the S1 is 1-5: 100.
Further, in the S3, the mass volume ratio g/mL of the stevia rebaudiana, the Alpinia katsumadai powder, the litsea cubeba powder and the curcuma longa pieces to water is 2-4: 3-5: 1-3: 2-4: 100.
Further, the mass volume g/mL ratio of the pumpkin seeds in the S4 to water at the temperature of 60-70 ℃ is 80-120: 100.
Furthermore, the weight part ratio of the S5 pumpkin seeds to the katsumadai seed powder and the litsea cubeba powder is 100: 3-5: 2-4.
Further, the weight ratio of the added noni pulp of S4 to the sprayed noni pulp of S5 is 4: 3.
Further, the baking temperature in the S5 is 90-120 ℃, and the baking time is 3-4 h.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention uses edible sodium bicarbonate to pretreat the pumpkin seeds, which can remove the mucous membrane on the surface of the fresh pumpkin seeds and soften the pumpkin seed peels, thereby being beneficial to the entering of fragrant substances.
2. According to the invention, no artificial essence, spice or additive is adopted, natural materials are adopted, and the characteristics of plants are utilized, so that the garlic is used for soaking the pumpkin seeds, which is beneficial to bacteriostasis, mildew prevention and aroma enhancement; stevia rebaudiana is used as a sweetening agent, so that the sweet taste is abundant and abundant, and the sweet taste is rich in layers; the turmeric is used as the flavor seasoning and the natural pigment, the prepared pumpkin seeds have the special color and the special flavor of the turmeric, and the prepared pumpkin seeds are not easy to mildew and acidify, so that the shelf life of the pumpkin seeds is prolonged.
3. The noni with special efficacy and high medical and edible values is selected as a main additive substance, and in order to cover the special odor cheese taste, natural food materials with different characteristics are selected and combined according to the monarch, minister, assistant and guide principles of traditional Chinese medicine, and the noni has a health-care function and a good antioxidant effect, so that the pumpkin seeds are prevented from being rotten and mildewed; in addition, the invention realizes innovation on the preparation method by adjusting the processing technology, the preparation parameters and the like, well covers the noni odor, simultaneously highlights the special aroma of noni, and can prevent corrosion and fatting and help to prolong the storage life of the pumpkin seeds by utilizing the noni.
4. This application adopts earlier to toast, the mode of frying again, uses the drying-machine stoving pumpkin seeds water content to 20-40% earlier, helps the crisp of shelled melon seed, and then adopts coarse salt to add katsumade galangal seed powder, litsea cubeba powder and noni fruit thick liquid, fries jointly, when helping the even conduction heat energy, increases pumpkin seeds's fragrant smell and fragrance.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A pumpkin seed containing noni comprises the following raw materials by weight: 100g of pumpkin seeds, 20g of noni pulp, 15g of garlic, 3g of katsumadai seed, 2g of litsea cubeba, 2g of stevia rebaudiana, 2g of turmeric, 1g of sodium bicarbonate, 5g of edible fine salt, 200mL of water and 80g of edible coarse salt;
the preparation method of the pumpkin seeds comprises the following steps:
s1, raw material pretreatment: soaking pumpkin seeds in a sodium bicarbonate water solution, stirring, and dissolving 1g of sodium bicarbonate in 33mL of water to obtain a sodium bicarbonate water solution; selecting semen Cucurbitae with plump granules and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, semen Alpiniae, fructus Litseae and Curcuma rhizome, removing impurities, slicing Curcuma rhizome, pulverizing semen Alpiniae and fructus Litseae respectively, and sieving with 20 mesh sieve to obtain semen Alpiniae powder and fructus Litseae powder;
s2, preparing noni pulp: breaking the wall of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then carrying out high-speed freezing and centrifugation at 10000rpm for 2min to obtain noni fruit juice suspension, taking the upper-layer liquid, namely noni pulp, measuring the solid content of the noni fruit juice suspension to be 7.0mg/100mL by using a refractometer, and measuring the pH value to be 3.8 by using a pH meter;
s3, preparing liquid medicine: mixing sweet stevia 2g, semen Alpiniae Katsumadai powder 2.6g, fructus Litseae powder 1.3g, and rhizoma Curcumae Longae tablet 2g, decocting with 66ml water, and performing ultrasonic treatment at 80 deg.C and power of 900W and frequency of 45KHz for 20min to obtain medicinal liquid;
s4, preparing the wet medicine pumpkin seeds: adding mashed garlic and edible fine salt into the pumpkin seeds, soaking the pumpkin seeds in 100mL of 65 ℃ water for 10min, adding the liquid medicine prepared in S3, keeping the temperature at 80 ℃ for 60min, cooling to room temperature, adding 11.4g of noni pulp, stirring uniformly, soaking for 8h, and filtering to obtain the wet medicine pumpkin seeds.
S5, preparing the pumpkin seeds containing noni: baking wet pumpkin seeds at 100 ℃ for 3 hours until the water content is 30%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible crude salt, simultaneously adding 0.4g of katsumadai seed powder and 0.7g of litsea cubeba powder, stir-frying for 20min, simultaneously spraying 8.6g of noni fruit pulp, continuously stir-frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, sealing and packaging to obtain the noni-containing pumpkin seeds.
Example 2
A pumpkin seed containing noni comprises the following raw materials by weight: 100g of pumpkin seeds, 100g of noni pulp, 50g of garlic, 15g of katsumadai seed, 12g of litsea cubeba, 10g of stevia rebaudiana, 10g of turmeric, 5g of sodium bicarbonate, 30g of edible fine salt, 500mL of water and 300g of edible coarse salt;
the preparation method of the pumpkin seeds comprises the following steps:
s1, raw material pretreatment: soaking pumpkin seeds in a sodium bicarbonate aqueous solution, stirring, and dissolving 5g of sodium bicarbonate in 167mL of water to prepare a sodium bicarbonate aqueous solution; selecting semen Cucurbitae with plump granules and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, semen Alpiniae, fructus Litseae and Curcuma rhizome, removing impurities, slicing Curcuma rhizome, pulverizing semen Alpiniae and fructus Litseae respectively, and sieving with 20 mesh sieve to obtain semen Alpiniae powder and fructus Litseae powder;
s2, preparing noni pulp: breaking the wall of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then carrying out high-speed freezing and centrifugation at 10000rpm for 2min to obtain noni fruit juice suspension, taking the upper-layer liquid, namely noni pulp, measuring the solid content of the noni fruit juice suspension to be 7.0mg/100mL by using a refractometer, and measuring the pH value to be 3.8 by using a pH meter;
s3, preparing liquid medicine: mixing sweet stevia 10g, semen Alpiniae Katsumadai powder 13.3g, fructus Litseae powder 6.3g, and rhizoma Curcumae Longae 10g, decocting with 333ml water, and performing ultrasonic treatment at 80 deg.C and power of 900W and frequency of 45KHz for 20min to obtain medicinal liquid;
s4, preparing the wet medicine pumpkin seeds: adding mashed garlic and edible fine salt into the pumpkin seeds, soaking the pumpkin seeds in 100mL of 65 ℃ water for 10min, adding the liquid medicine prepared in S3, keeping the temperature at 80 ℃ for 60min, cooling to room temperature, adding 57g of noni pulp, stirring uniformly, soaking for 8h, and filtering to obtain the wet medicine pumpkin seeds.
S5, preparing the pumpkin seeds containing noni: baking wet pumpkin seeds at 100 ℃ for 3 hours until the water content is 30%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible crude salt, simultaneously adding 1.7g of katsumadai seed powder and 5.3g of litsea pungens powder, stir-frying for 20min, simultaneously spraying 43g of noni pulp, continuously stir-frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, sealing and packaging to obtain the noni-containing pumpkin seeds.
Example 3
A pumpkin seed containing noni comprises the following raw materials by weight: 100g of pumpkin seeds, 35g of noni pulp, 25g of garlic, 8g of katsumadai seed, 5g of litsea cubeba, 3g of stevia rebaudiana, 3g of turmeric, 3g of sodium bicarbonate, 15g of edible fine salt, 300mL of water and 150g of edible coarse salt;
the preparation method of the pumpkin seeds comprises the following steps:
s1, raw material pretreatment: soaking pumpkin seeds in a sodium bicarbonate water solution, stirring, and dissolving 3g of sodium bicarbonate in 100mL of water to obtain a sodium bicarbonate water solution; selecting semen Cucurbitae with plump granules and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, semen Alpiniae, fructus Litseae and Curcuma rhizome, removing impurities, slicing Curcuma rhizome, pulverizing semen Alpiniae and fructus Litseae respectively, and sieving with 20 mesh sieve to obtain semen Alpiniae powder and fructus Litseae powder;
s2, preparing noni pulp: breaking the wall of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then carrying out high-speed freezing and centrifugation at 10000rpm for 2min to obtain noni fruit juice suspension, taking the upper-layer liquid, namely noni pulp, measuring the solid content of the noni fruit juice suspension to be 7.0mg/100mL by using a refractometer, and measuring the pH value to be 3.8 by using a pH meter;
s3, preparing liquid medicine: mixing 3g sweet stevia, 4g semen Alpiniae Katsumadai powder, 2g fructus Litseae powder, and 3g rhizoma Curcumae Longae slice, decocting with 100ml water, and performing ultrasonic treatment at 80 deg.C and 900W power and 45KHz frequency for 20min to obtain medicinal liquid;
s4, preparing the wet medicine pumpkin seeds: adding mashed garlic and edible fine salt into the pumpkin seeds, soaking the pumpkin seeds in 100mL of 65 ℃ water for 10min, adding the liquid medicine prepared in S3, keeping the temperature at 80 ℃ for 60min, cooling to room temperature, adding 20g of noni pulp, stirring uniformly, soaking for 8h, and filtering to obtain the wet medicine pumpkin seeds.
S5, preparing the pumpkin seeds containing noni: baking wet pumpkin seeds at 100 ℃ for 3 hours until the water content is 30%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible crude salt, simultaneously adding 4g of katsumadai seed powder and 3g of litsea pungens powder, stir-frying for 20min, simultaneously spraying 15g of noni fruit pulp, continuously frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, and sealing and packaging to obtain the noni pumpkin seeds.
Example 4
The difference between this example and example 3 is that in S5, the wet pumpkin seeds are put into an oven for baking at 120 ℃ for 3 hours until the moisture content is 25%, and then taken out.
Example 5
This example is different from example 3 in that in S3, 3g of stevia rebaudiana, 4g of Alpinia katsumadai powder, 2g of litsea cubeba powder, and 3g of sliced turmeric are mixed, and 100ml of water is added for boiling, and then ultrasonic treatment is performed at a power of 800W, a frequency of 45KHz, and a temperature of 70 ℃ for 30min to prepare a liquid medicine.
Example 6
The present example is different from example 3 in that the parching time of the dried pumpkin seeds and the edible crude salt in the step S5 is 30 min.
Comparative example 1
The difference between the comparative example and the example 3 is that the pumpkin seed raw material does not contain the liquid medicine and the garlic, specifically comprises 100g of pumpkin seeds, 35g of noni pulp, 3g of sodium bicarbonate, 15g of edible fine salt, 300mL of water, 150g of edible coarse salt,
the preparation method of the pumpkin seeds comprises the following steps:
s1, raw material pretreatment: soaking pumpkin seeds in a sodium bicarbonate water solution, stirring, and dissolving 3g of sodium bicarbonate in 100mL of water to obtain a sodium bicarbonate water solution; selecting semen Cucurbitae with plump granules and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, semen Alpiniae, fructus Litseae and Curcuma rhizome, removing impurities, slicing Curcuma rhizome, pulverizing semen Alpiniae and fructus Litseae respectively, and sieving with 20 mesh sieve to obtain semen Alpiniae powder and fructus Litseae powder;
s2, preparing noni pulp: breaking the wall of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then carrying out high-speed freezing and centrifugation at 10000rpm for 2min to obtain noni fruit juice suspension, taking the upper-layer liquid, namely noni pulp, measuring the solid content of the noni fruit juice suspension to be 7.0mg/100mL by using a refractometer, and measuring the pH value to be 3.8 by using a pH meter;
s3, preparing the wet medicine pumpkin seeds: adding edible fine salt into the pumpkin seeds, soaking the pumpkin seeds in 100mL of 65 ℃ water for 10min, adding the liquid medicine prepared by S3, keeping the temperature at 80 ℃ for 60min, cooling to room temperature, adding 20g of noni pulp, stirring uniformly, soaking for 8h, and filtering to obtain the wet medicine pumpkin seeds.
S4, preparing the pumpkin seeds containing noni: baking wet pumpkin seeds at 100 ℃ for 3 hours until the water content is 30%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible crude salt, simultaneously adding 4g of katsumadai seed powder and 3g of litsea pungens powder, stir-frying for 20min, simultaneously spraying 15g of noni fruit pulp, continuously frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, and sealing and packaging to obtain the noni pumpkin seeds.
Comparative example 2
This comparative example differs from example 3 in that S5 was prepared without salt stir-frying.
Comparative example 3
The present comparative example is different from example 3 in that the pumpkin seeds are prepared by S5 without baking the wet pumpkin seeds, and directly salt-roasted.
Comparative example 4
The difference between this comparative example and example 3 is that the amount of noni pulp is excessive, specifically 100g of pumpkin seeds, 120g of noni pulp, 25g of garlic, 8g of katsumade galangal seeds, 5g of litsea cubeba, 3g of stevia rebaudiana, 3g of turmeric, 3g of sodium bicarbonate, 15g of edible fine salt, 300mL of water, and 150g of edible coarse salt.
Comparative example 5
The difference between the comparative example and the example 3 is that the pumpkin seeds are not added with garlic, and specifically comprise 100g of pumpkin seeds, 35g of noni pulp, 8g of katsumadai seed, 5g of litsea cubeba, 3g of stevia rebaudiana, 3g of turmeric, 3g of sodium bicarbonate, 15g of edible fine salt, 300mL of water and 150g of edible coarse salt.
First, sensory evaluation
Randomly selecting 110 volunteers to identify the pumpkin seeds prepared in the examples 1-6 and the comparative examples 1-5, and grading the smell, color, appearance, palatability and taste, wherein the specific evaluation criteria are as follows in the following table 1:
TABLE 1 sensory evaluation criteria for pumpkin seeds
TABLE 2 sensory evaluation results of pumpkin seeds of each treatment group
The results in the table show that the pumpkin seeds prepared by the invention have uniform color, light yellow color, complete particle shape, moderate expansion, strong pumpkin seed fragrance, and special flavors of katsumadai seed and noni, are mixed, and have dry, crisp, salty and sweet taste, strong flavors of katsumadai seed and litsea cubeba are generated during chewing, and the pumpkin seeds are dry, crisp, chewy and moderate in hardness, compared with the comparative example 1, the pumpkin seeds only have the taste and salty taste, and have dry and hard mouthfeel; compared with the comparative example 2, the melon seeds are easy to be burnt and have black color without being fried with salt; compared with the comparative example 3, the stir-frying time is prolonged due to no drying treatment, and the shelled melon seeds are soft, tough and not crisp; compared with comparative example 4, noni odor is too heavy, melon seed sour taste is heavy, and melon seed kernel is soft; compared with the comparative example 5, the garlic fragrance is lacked, and the melon seeds are easy to have peculiar smell, rancid taste and mildew.
Second, Performance measurement
1. Measurement of Mass-structural Properties
The pumpkin seed samples prepared by the treatment groups are subjected to texture parameter measurement such as chewiness, hardness, shear strength and breaking strength by using a texture analyzer. Each set of samples was repeated 5 times, the maximum and minimum values were removed, the average of the remaining results was taken, the acid value of the pumpkin seeds stored for 6 months was determined according to the cold solvent indicator titration method of GB5009.229-2016, and the peroxide value of the pumpkin seeds was determined according to the titration method of GB 5009.227-2016.
2. Moisture determination
Putting the weighing box into an oven, and drying to constant weight (W) at 105 DEG C1) Pulverizing semen Cucurbitae, weighing appropriate amount, and weighing in weighing box (W)2) The melon seed powder and the weighing box are put into an oven together and dried to constant weight (W) at 130 DEG C3) And calculating according to a formula to obtain the water content of the pumpkin seeds.
W＝(W3-W1)/(W2-W1)×100％
The water content of the pumpkin seeds is not higher than 10g/100g according to national regulations, and the excessive water content of the pumpkin seeds can cause the pumpkin seeds to mildew and accelerate oxidative rancidity. The water content of the baked pumpkin seeds is obviously lower than that of the unwaked pumpkin seeds, the long-term storage of the pumpkin seeds is facilitated, and the baked pumpkin seeds have good storage characteristics.
TABLE 3 texture characteristics and Water content of pumpkin seeds of each treatment group
From the above results, it is found that the hardness, chewiness, breaking strength and shearing strength of the pumpkin seeds are reduced after the baking and frying treatment by comparing the texture characteristics of the pumpkin seeds before and after the baking and frying treatment, which indicates that the texture characteristics of the pumpkin seeds are changed to a certain extent due to the loss of water of the pumpkin seeds caused by the baking and frying treatment, and the pumpkin seeds with high water content have high cucurbitic acid value, so that the pumpkin seeds are difficult to store for a long time, whereas the pumpkin seeds prepared in the example group of the present invention can be preserved and prevented from fatting by using the liquid medicine and noni, are not easy to mildew or acidify, so that the shelf life of the pumpkin seeds is prolonged, and compared with comparative examples 1 and 5, the liquid medicine and garlic are added to improve the texture characteristics of the pumpkin seeds to a certain extent, so that the liquid medicine and garlic are prevented from generating more free fatty acids during the high-temperature baking, thereby indicating that the liquid medicine and garlic have certain antioxidation; compared with comparative example 2, the pumpkin seeds are easy to be pasted and have poorer chewiness without being fried with salt, compared with comparative example 3, the pumpkin seeds are directly fried with salt for a longer time, so that the shelled melon seeds are too soft and have more tough quality, and compared with comparative example 4, the excessive noni pulp has stronger acidity, so that the shelled melon seeds are too soft and have poorer chewiness.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A noni-containing pumpkin seed characterized by: the feed comprises the following raw materials in parts by weight: 80-120 parts of pumpkin seeds, 20-100 parts of noni pulp, 15-50 parts of garlic, 3-15 parts of katsumade galangal seeds, 2-12 parts of litsea cubeba, 2-10 parts of stevia rebaudiana, 2-10 parts of turmeric, 1-5 parts of sodium bicarbonate, 5-30 parts of edible fine salt, 200-500 parts of water and 80-300 parts of edible coarse salt.
2. The noni-containing pumpkin seeds as claimed in claim 1, comprising the following raw materials in parts by weight: 100 parts of pumpkin seeds, 35 parts of noni pulp, 25 parts of garlic, 8 parts of katsumadai seed, 5 parts of litsea cubeba, 3 parts of stevia rebaudiana, 3 parts of turmeric, 3 parts of sodium bicarbonate, 15 parts of edible fine salt, 300 parts of water and 150 parts of edible coarse salt.
3. The method of preparing noni-containing pumpkin seeds as claimed in claim 1, wherein: the method comprises the following steps:
s1, raw material pretreatment: soaking semen Cucurbitae in sodium bicarbonate water solution, stirring, and selecting semen Cucurbitae with plump granule and no mildew or worm damage; selecting full and moldless garlic, peeling, and mashing into mashed garlic for later use; selecting stevia rebaudiana, katsumadai seed, pungent litse fruit and turmeric to remove impurities, slicing the turmeric, respectively crushing the katsumadai seed and the pungent litse fruit, and sieving the crushed katsumadai seed and the pungent litse fruit by a sieve of 10-30 meshes to obtain katsumadai seed powder and pungent litse fruit powder for later use;
s2, preparing noni pulp: breaking the walls of fresh and mature noni fruits without diseases and insect pests and pulping to obtain a mixed solution of noni pulp, fruit juice and seeds, then centrifuging at a high speed of 8000-12000 rpm for 1-3 min by using high-speed freezing centrifugation to obtain noni fruit juice suspension, and taking upper-layer liquid, namely noni pulp;
s3, preparing liquid medicine: decocting the stevia rebaudiana, the katsumadai seed powder, the litsea cubeba powder and the turmeric slices in parts by weight in water, and performing ultrasonic treatment for 10-30 min at the power of 800-1000W, the frequency of 40-50 KHz and the temperature of 60-80 ℃ after boiling the water to prepare a liquid medicine;
s4, preparing the wet medicine pumpkin seeds: adding mashed garlic, edible fine salt and water at the temperature of 60-70 ℃ into the pumpkin seeds, soaking for 8-12 min, adding the liquid medicine prepared in S3, keeping the temperature at 70-90 ℃, heating for 50-70 min, cooling to room temperature, adding noni pulp, stirring uniformly, soaking for 6-10 h, and filtering to obtain wet-medicine pumpkin seeds;
s5, preparing the pumpkin seeds containing noni: baking the wet pumpkin seeds until the water content is 20-40%, taking out the wet pumpkin seeds to obtain dry pumpkin seeds, stir-frying the dry pumpkin seeds with edible coarse salt, simultaneously adding the katsumadai seed powder and the litsea pungens seed powder, frying for 10-30 min, spraying noni pulp, continuously frying the pumpkin seeds until the water content is less than or equal to 10%, sieving, cooling, sealing and packaging to obtain the noni pumpkin seeds.
4. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: the weight part ratio of the sodium bicarbonate to the water in the S1 is 1-5: 100.
5. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: in the S3, the mass-volume ratio g/mL of the stevia rebaudiana, the Alpinia katsumadai powder, the litsea cubeba powder and the curcuma longa pieces to water is 2-4: 3-5: 1-3: 2-4: 100.
6. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: the mass volume g/mL ratio of the pumpkin seeds in the S4 to water at the temperature of 60-70 ℃ is 80-120: 100.
7. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: the weight ratio of the S5 pumpkin seeds to the katsumadai seed powder and the litsea cubeba powder is 100: 3-5: 2-4.
8. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: the weight part ratio of the added noni pulp of S4 to the sprayed noni pulp of S5 is 4: 3.
9. The method of preparing noni-containing pumpkin seeds as claimed in claim 3, wherein: and in the S5, the baking temperature is 90-120 ℃, and the baking time is 3-4 h.
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