CN103960608A - Pure nature low temperature baked cooked pumpkin powder and production method thereof - Google Patents
Pure nature low temperature baked cooked pumpkin powder and production method thereof Download PDFInfo
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Abstract
The present invention provides pure nature low temperature baked cooked pumpkin powder and a production method thereof. The production process comprises: carrying out screening, washing, peeling, pulp removing, seed taking and slicing to decompose into pumpkin slices, pumpkin peel, pumpkin pulp and pumpkin seeds; immersing and blanching the pumpkin slices so as to reduce nutrition loss of the pumpkin, immersing and blanching the pumpkin slices with boiling salt water with a temperature of more than or equal to 95 DEG C until achieving a semitransparent state, taking out, dewatering, cutting into strips, carrying out 50-60 DEG C constant temperature vacuum baking processing on the cut pumpkin slice strips, the cut pumpkin peel strips, the cut pumpkin pulp strips and the pumpkin seeds with low temperature baking equipment to obtain cooked and dried pumpkin product, carrying out a mixing stirring sterilization treatment on the cooked and dried pumpkin product, and grinding with a crushing machine to obtain the cooked pumpkin powder with the particle fineness of more than or equal to 120 mesh, wherein the cooked pumpkin powder maintains the nutritional components and the good color of the pumpkin, presents the microscopic porous structure, has good rehydration, can be directly taken through infusion with boiling water, and can further be used as other food preparation materials, and the baked and cooked pumpkin powder, the baked and cooked pumpkin peel powder, the baked and cooked pumpkin pulp powder and the baked and cooked pumpkin seed powder after sterilization can be directly eaten.
Description
technical field
The present invention relates to a kind of food, especially a kind of pure natural low temperature that does not contain any additive manufacturing by low temperature baking device cures ripe pumpkin powder.
Background technology
Pumpkin is the plant of Curcurbitaceae Cucurbita, has another name called wheat melon, pumpkin, pumpkin, golden wax gourd.Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus.The traditional Chinese medical science thinks that pumpkin taste warm in nature is sweet, can moistening lung qi-benefitting, and anti-inflammatory analgetic, the row of reducing phlegm are dense, and expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle and constipation, and has the effect such as diuresis, beauty treatment.
Pumpkin peel has the Multiple components such as pectin, starch and sugar, and pumpkin peel has effect of tonifying spleen and stomach, replenishing qi and blood, relieving cough and relieving asthma.
The pulp of a pumpkin beta carotene more contained than pumpkin fruit has more more than 5 times, thus though which kind of cooking methods, all can be by pulp of a pumpkin edible having additional nutrients and delicious food together with melon meat.
Pumpkin seeds taste is sweet, and property is flat.Can invigorate the spleen and benefit qi, lower milk, moistening lung are dry, expelling parasite, insufficiency of the spleen malnutrition, weak, the edema due to deficiency of the spleen of becoming thin, pertussis, cough dry throat.
Disclosed pumpkin powder processing method is mainly two kinds at present: 1, pumpkin powder is by the first drying and dehydrating of pumpkin, more further pulverizes.2, after pumpkin first being pulled an oar evenly, carry out again the dry Powdered pumpkin particle forming of cryospray.The disadvantage of the pumpkin powder that this quadrat method is produced is because pumpkin is dried or boils for a long time in water, steeps, excess Temperature or too low, makes the nutritional labeling of the pumpkin melting loss that is damaged, and color and luster can not keep vivid primary colors, the large rehydration of particle is not good, and the assimilation effect of its nutrition is affected.Pumpkin powder is only got pumpkin pulp use now, and what pumpkin peel, pulp of a pumpkin, pumpkin had abandons or have his use, causes the nutrition leak of pumpkin powder.
Along with the fast development of China's economy, the quickening of rhythm of life, people more and more pay attention to the adequate nutrition of food, and the novel foodstuff of developmental research instant, comprehensive nutrition is the development trend of current food products market.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, more reasonable, a pumpkin whole powder production technology that can more effective reservation pumpkin nutrient compositions is provided, the ripe pumpkin powder of pure natural of made can keep the nutrition of pumpkin, former perfume (or spice), powder exquisiteness, moisture is low, the thorough long shelf-life of sterilization, rehydration are good, instant edible, is to be not fully natural green health food containing any additive.Pumpkin is all selected from original producton location, through screening, clean, remove the peel, go flesh, get seed, cut into slices, soak boiling hot, dehydration, tens procedures such as chopping, low temperature are cured, sterilization, mixing, pulverizing grinding, packaging, ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are ground after grinds through pulverizing machine, retain the nutrition of pumpkin completely, can significantly improve infiltration rate, can directly reconstitute long-term edible with boiling water.
Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, curing the middle dehydration phase, cure, the rhythm that each valency section is used according to speciality, the water content etc. of raw material and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the lower stir-fry of temperature more slowly, the length of also drawing on the time is a little, organism maintains active temperature can not exceed 60 DEG C, and it can be that food is slowly ripe more abundant that low temperature cures.The low temperature technology of curing is to utilize coal, electricity, burning gases, solar energy, steam, the heat of the generations such as microwave is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in vacuum tank, temperature control scope is between 40 DEG C-300 DEG C, the precision of temperature is by the determine precision of temperature control table, rely on vacuum principle to process and cure wax gourd, ripe dry pumpkin silk under the state of vacuum, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, the moisture of ripe dry pumpkin is dried and is about 1～6%, mouthfeel is more crisp, it is pumpkin shortening, the technical skill that dry prototype structure presents naturally, keep the nutritional labeling of pumpkin, originally local flavor and color and luster.
The preparation method that a kind of pure natural low temperature cures ripe pumpkin powder comprises the following steps:
(1), selected free from insect pests, be raw material without mildew and rot pumpkin.Selecting the orange or golden yellow of maturation, is raw material without the pumpkin of scar, blackspot.
(2), the pumpkin of choosing screened, clean, remove the peel, go flesh, get seed, section.1, remove the muskmelon pedicel of pumpkin, clean out earth, the grains of sand on pumpkin surface; 2, with clear water rinse pumpkin clean after with saline sook 1-2 hours, then clean residual earth, the residual attached agricultural chemicals of microorganism and surface above pumpkin with clear water, pumpkin reaches its clean degree.3,, after the pumpkin after saline sook is rinsed well, with machine or after by hand pumpkin plane being opened, removed the peel, cut and be processed as pumpkin peel, pumpkin sheet, pulp of a pumpkin, pumpkin.4, the sheet pumpkin peel that pumpkin peeling produces, is cut to 2-5 millimeters of pumpkin peel silks of fineness degree.5, the pumpkin pulp after pumpkin peeling is cut the sheet pumpkin sheet that is processed into 5-12 millimeters of thickness.6, after pumpkin peeling, cut the pumpkin of processing, pumpkin is peeled off out in the pulp of a pumpkin of pumpkin the inside, it is for subsequent use that pumpkin presents graininess.The pulp of a pumpkin of 7, cutting processing after pumpkin peeling is transferred to after pumpkin, can pulp of a pumpkin be cut into machine to the pulp of a pumpkin silk of 2-5 millimeters of thickness thickness.8, the salt content of salt solution is 1-3 ‰ of water.
(3), the pumpkin sheet cutting is put into >=95 DEG C of salt solution that boil soak and scald 1-10 minutes, soak and scald to translucent, ripe and just passable when not soft.2, the pumpkin sheet of sheet soaks and scalds the nutrition leak that can reduce pumpkin.3, the boil salt content of salt solution is 1-3 ‰ of water, soaks like this enzymatic activity, high temperature sterilization, the shortening of boiling hot process in can passivation pumpkin, and salt solution can also prevent the oxidation stain of pumpkin.4, boiling hot inhomogeneous for preventing that pumpkin sheet from soaking, can will contain the leakage basket of pumpkin sheet or leak pallet boiling in salt solution back and forth, teetertotter, stirring can make each pumpkin sheet soak boiling hot by thermally equivalent like this.
(4), by after soaking hot pumpkin sheet and pulling out, slough the surface water of pumpkin sheet with dewaterer.
(5), the thread pumpkin silk of sloughing pumpkin sheet machine after surface water after scalding and be cut to 2-5 millimeters of fineness degrees will be soaked.
(6), the pumpkin silk cutting, pumpkin peel silk, pulp of a pumpkin silk, the making of pumpkin baking device are processed as to low temperature and cure the ripe dry pumpkin silk that shortening is good, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, and the time of curing is about 4-8 hours.1, pumpkin silk, pumpkin peel silk, pulp of a pumpkin silk can produce enzymatic browning under the dry high temperature of stoving temperature >=65 DEG C, and oxidisability brown stain and high temperature decompose and cause pumpkin powder to darken pigment, and it is large that organism maintains activity change; 2, pumpkin silk, pumpkin peel silk, pulp of a pumpkin silk can produce enzymatic browning under DEG C dry low temperature of stoving temperature≤45, pumpkin powder darkens, this is that it is large that organism maintains activity change because the low time lengthening of curing of temperature causes heat to increase the impact of Pigment of the pumpkin; 3, pumpkin silk, pumpkin peel silk, pulp of a pumpkin silk cure the close primary colors of color of the ripe dry pumpkin silk of generation, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk between 50-60 DEG C of temperature, present comparatively bright color, and it is little that organism maintains activity change.4, cure water content≤6% of dried ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin.
(7), by disinfection equipment, ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are carried out to sterilization processing.
(8), the ripe dry pumpkin silk after sterilization, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin mix and blend are ground to form by the pumpkin powder of particle requirement certain fineness by pulverizing machine together afterwards, also can pulverize the pumpkin powder that grinds to form particle ultra micro fineness by micronizer, pumpkin particle size >=120 order.1, because pumpkin powder is that low temperature cures the ripe pumpkin powder of particle >=120 object of making production, there is good color and luster, powder is the many hollow structures of microcosmic, there is good rehydration performance, when with boiling water Instant Drinks after melt water, in solution without obvious suspended particulate, mix, after leaving standstill, in solution, there is not lamination, the less brew in particle footpath is better.2, the rehydration of particle≤100 object pumpkin powder is poor, be subject to the impact of buoyancy and produce suspension and deposited phenomenon, when with boiling water Instant Drinks, after melt water, in solution, have obvious bulky grain floating, there is lamination in solution after leaving standstill, and particle footpath divides more greatly interval velocity faster.3, cure water content≤6% of the ripe pumpkin powder that attrition process is good.
(9), can preserve for a long time, sell, eat pulverizing after ground pure natural low temperature cures ripe pumpkin powder bag distribution packaging.
(10), cure after the ripe dry pumpkin silk of fabrication techniques, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin sterilization by low temperature, require can directly eat after bag distribution packaging according to selling SK WT, also can make other purposes and use.
Tool of the present invention has the following advantages:
(1), the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe pumpkin powder, pumpkin respectively through screening, clean, remove the peel, go flesh, get seed, cut into slices, soak boiling hot, dehydration, tens procedures such as chopping, low temperature are cured, sterilization, mixing, pulverizing grinding, packaging.1, the low temperature of this made cures ripe pure natural pumpkin powder, the whole nutrition that comprised pumpkin, pumpkin peel, pulp of a pumpkin, pumpkin, it is little that the organism of pumpkin maintains activity change, can keep the former perfume (or spice) of pumpkin, there is good color and luster, its powder particles is the many hollow structures of microcosmic, reaches good rehydration performance, the low easy preservation of moisture, the thorough long shelf-life of sterilization is not fully natural green health food containing any additive.2, the pumpkin powder utilization rate that processes raw material is high, and particularly the size to raw material, shape are not strict with, and have widened the range of application of pumpkin.3, the ultra micro refinement of pumpkin particle is more convenient in use, and nutritional labeling more easily digests, and mouthfeel is better, can realize the full effect utilization of fruits and vegetables, meets the developing direction of current food processing industry " efficiently, high-quality, environmental protection ".4, pumpkin has kind and old tender difference, water content >=85% of pumpkin, water content≤6% of the cushaw pollen being processed into, more easy and convenient like this keeping, edible.5, sheet pumpkin soaks and scalds the nutrition leak that can reduce pumpkin.
(2), the present invention be low temperature cure process technology make pure natural low temperature cure ripe pumpkin powder, retain the nutrition of pumpkin completely.1, because be the ripe pumpkin powder that low temperature cures, so can directly reconstitute long-term edible with boiling water.2, pure natural low temperature cures ripe pumpkin powder according to personal like, and be added in the food such as appropriate honey, milk, congee, beverage, food and eat, fresh instant, mouthfeel is good, and food therapy effect is good.3, pure natural low temperature cures ripe pumpkin powder and can use as the batching of the food such as beverage, food, candy, milk, flavouring.4, cure rear making by low temperature and pulverize after ground ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, the sterilization of ripe dry pumpkin powder, require after packaging, can directly eat respectively according to selling SK WT, also can make other purposes and use.
(3), cure after the ripe dry pumpkin silk of fabrication techniques, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin sterilization by low temperature, require can directly eat after bag distribution packaging according to selling SK WT, also can make other purposes and use.
(4), at present external Vegetable powder is processed the just future development towards low temperature ultramicro grinding, Vegetable powder is the extension product of dehydrated vegetable, the infant of wean cannot or can not eat vegetables because of the hypodevelopment of tooth, the elderly is because tooth is bad or vegetables are eaten in the inconvenience that comes off, some adult makes vegetables food-intake minimizing etc. because of work relationship or other reasons, so Vegetable powder has market widely.
Detailed description of the invention
Embodiment 1: the preparation method that a kind of pure natural low temperature cures ripe pumpkin powder comprises as follows:
(1), selected fresh pumpkin is raw material.Selecting the orange or golden yellow of maturation, is raw material without the pumpkin of scar, blackspot.
(2), the pumpkin of choosing screened, clean, remove the peel, go flesh, get seed, section.1, remove the muskmelon pedicel of pumpkin, clean out earth, the grains of sand on pumpkin surface; 2, with clear water rinse pumpkin clean after with saline sook 1 hour, then clean earth, the residual attached agricultural chemicals of microorganism and surface above pumpkin with clear water, pumpkin reaches its clean degree.3,, after the pumpkin after saline sook is rinsed well, with machine or manual by after pumpkin peeling, cut and be processed as pumpkin peel, pumpkin sheet, pulp of a pumpkin, pumpkin.4, pumpkin is removed the peel the sheet pumpkin peel producing, and is processed into the pumpkin peel silk of 2 millimeters of fineness degrees.5, the pumpkin pulp after pumpkin peeling is cut the pumpkin sheet that is processed into 7 millimeters of thickness.6, after pumpkin peeling, cut the pumpkin of processing, pumpkin is peeled off out in the pulp of a pumpkin of pumpkin the inside, it is for subsequent use that pumpkin presents graininess.The pulp of a pumpkin of 7, cutting processing after pumpkin peeling is transferred to after pumpkin, is cut into the pulp of a pumpkin silk of 5 millimeters of fineness degrees by knife.8, the salt content of salt solution is 2 ‰ of water.
(3), the pumpkin sheet cutting is put into >=95 DEG C of salt solution that boil soak and scald 5 minutes.1, pumpkin sheet soaks and scalds to translucent, ripe and just passable when not soft.2, the boil salt content of salt solution is 3 ‰ of water.
(4), by after soaking hot pumpkin sheet and pulling out, slough the surface water of pumpkin sheet with dewaterer.
(5), the thread pumpkin silk of sloughing pumpkin sheet machine after surface water after scalding and be cut to 3 millimeters of fineness degrees will be soaked.
(6), the pumpkin silk cutting, pumpkin peel silk, pulp of a pumpkin silk, pumpkin are processed as to low temperature with baking device making respectively and cure the ripe dry pumpkin silk that shortening is good, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, and the time of curing is 4-8 hours.1, the pumpkin silk baking device that cuts is made and be processed as low temperature and cure the ripe dry pumpkin silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 6 hours.2, the pumpkin peel silk baking device that cuts is made and be processed as low temperature and cure the ripe dry pumpkin peel silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 6 hours.3, the pulp of a pumpkin silk baking device that is cut into is made and be processed as low temperature and cure the ripe dry butternut squash silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 7 hours.4, wax gourd seed is made and is processed as low temperature and cures the ripe dry pumpkin that shortening is good with baking device, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 5 hours.5, cure water content≤6% of dried ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin.
(7), by disinfection equipment, ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are carried out to sterilization processing.
(8), the ripe dry pumpkin silk after sterilization, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin mix and blend are ground to form by the pumpkin powder of particle requirement certain fineness by pulverizing machine together afterwards, also can pulverize the pumpkin powder that grinds to form particle ultra micro fineness by micronizer, pumpkin particle size >=120 order; Cure water content≤6% of the ripe pumpkin powder that attrition process is good.
(9), can preserve for a long time, sell, eat pulverizing after ground pure natural low temperature cures ripe pumpkin powder bag distribution packaging.
(10), cure after the ripe dry pumpkin silk of fabrication techniques, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin sterilization by low temperature, require can directly eat after bag distribution packaging according to selling SK WT, also can make other purposes and use.
Embodiment 2: the preparation method that a kind of pure natural low temperature cures ripe ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder comprises as follows:
(1), selected fresh pumpkin is raw material.Selecting the orange or golden yellow of maturation, is raw material without scar, blackspot pumpkin.
(2), the pumpkin of choosing screened, clean, remove the peel, go flesh, get seed, section.1, remove the muskmelon pedicel of pumpkin, clean out earth, the grains of sand on pumpkin surface; 2, with clear water rinse pumpkin clean after with saline sook 2 hours, then clean earth, the residual attached agricultural chemicals of microorganism and surface above pumpkin with clear water, pumpkin reaches its clean degree.3,, after the pumpkin after saline sook is rinsed well, with machine or manual by after pumpkin peeling, cut and be processed as pumpkin peel, pumpkin sheet, pulp of a pumpkin, pumpkin.4, pumpkin is removed the peel the sheet pumpkin peel producing, and is processed into the pumpkin peel silk of 2 millimeters of fineness degrees.5, the pumpkin pulp after pumpkin peeling is cut the pumpkin sheet that is processed into 7 millimeters of thickness.6, after pumpkin peeling, cut the pumpkin of processing, pumpkin is peeled off out in the pulp of a pumpkin of pumpkin the inside, it is for subsequent use that pumpkin presents graininess.The pulp of a pumpkin of 7, cutting processing after pumpkin peeling is transferred to after pumpkin, is cut into the pulp of a pumpkin silk of 5 millimeters of fineness degrees by knife.8, the salt content of salt solution is 2 ‰ of water.
(3), the pumpkin sheet cutting is put into >=95 DEG C of salt solution that boil soak and scald 5 minutes, pumpkin sheet soaks and scalds to translucent, ripe and just passable when not soft; The salt content of salt solution of boiling is 3 ‰ of water.
(4), by after soaking hot pumpkin sheet and pulling out, slough the surface water of pumpkin sheet with dewaterer.
(5), the thread pumpkin silk of sloughing pumpkin sheet machine after surface water after scalding and be cut to 3 millimeters of fineness degrees will be soaked.
(6), the pumpkin silk cutting, pumpkin peel silk, pulp of a pumpkin silk, the making of pumpkin baking device are processed as to low temperature and cure the ripe dry pumpkin silk that shortening is good, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, and the time of curing is 4-8 hours.1, the pumpkin silk baking device that cuts is made and be processed as low temperature and cure the ripe dry pumpkin silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 6 hours.2, the pumpkin peel silk baking device that cuts is made and be processed as low temperature and cure the ripe dry pumpkin peel silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 6 hours.3, the pulp of a pumpkin silk baking device that gone the pulp of a pumpkin of pumpkin to cut is made and be processed as low temperature and cure the ripe dry pulp of a pumpkin silk that shortening is good, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 8 hours.4, pumpkin is made and is processed as low temperature and cures the ripe dry pumpkin that shortening is good with baking device, in process, stoving temperature keeps between 60 DEG C of constant temperature, and the time of curing is 8 hours.5, cure water content≤6% of dried ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin.
(7), by disinfection equipment, ripe dry pumpkin silk, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are carried out to sterilization processing.
(8), the ripe dry pumpkin silk after sterilization, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are ground to form by the ripe dry pumpkin powder of particle requirement certain fineness, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder by pulverizing machine respectively.Particle size >=120 order of ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder; Water content≤6% of ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder.
(9), curing rear making by low temperature pulverizes after ground ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, the sterilization of ripe dry pumpkin powder, require after packaging, can directly eat respectively according to selling SK WT, also can make other purposes and use.
Claims (10)
1. a pure natural low temperature cures ripe pumpkin powder and preparation method thereof, it is characterized in that: preparation method step be (1), by the pumpkin of choosing screen, clean, remove the peel, go flesh, get seed, cut into slices, soak boiling hot, dehydration, chopping; (2), the pumpkin silk that is cut into of pumpkin sheet scalding after dehydration will be soaked; (3), the pumpkin silk cutting, pumpkin peel silk, pulp of a pumpkin silk, the making of pumpkin baking device are processed as to low temperature and cure the ripe dry pumpkin silk that shortening is good, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin; (4), cure the dry pumpkin silk of after-ripening, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin and carry out sterilization processing by disinfection equipment; (5), the ripe dry pumpkin silk after sterilization processing, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are ground to form as by the ripe dry pumpkin powder of particle requirement fineness, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder by pulverizing machine respectively; (6), grind the low temperature made and cure ripe pumpkin powder and require bag distribution packaging according to weight pulverizing, it can use as the batching of food, beverage, Chinese medicine; (7), cure after the ripe dry pumpkin silk of fabrication techniques, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin sterilization by low temperature, require can directly eat after bag distribution packaging according to selling SK WT, also can make other purposes and use.
2. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: by the pumpkin of choosing screen, clean, remove the peel, go flesh, get seed, section; 1, remove the muskmelon pedicel of pumpkin, clean out earth, the grains of sand on pumpkin surface; 2, with clear water rinse pumpkin clean after with saline sook 1-3 hours, then clean residual earth, the residual attached agricultural chemicals of microorganism and surface above pumpkin with clear water, pumpkin reaches its clean degree; 3,, after the pumpkin after saline sook is rinsed well, with machine or manual by after pumpkin peeling, cut and be processed as pumpkin peel, pumpkin sheet, pulp of a pumpkin, pumpkin; Pumpkin is removed the peel the sheet pumpkin peel producing, and is cut to the pumpkin peel silk of 1-5 millimeters of fineness degrees; 5, the pumpkin pulp after pumpkin peeling is cut into the pumpkin sheet of 5-12 millimeters of sheets of thickness; 6, after pumpkin peeling, cut the pumpkin of processing, pumpkin is peeled off out in the pulp of a pumpkin of pumpkin the inside, it is for subsequent use that pumpkin presents graininess; The pulp of a pumpkin of 7, cutting processing after pumpkin peeling is transferred to after pumpkin, pulp of a pumpkin can be cut into the pulp of a pumpkin silk of 2-5 millimeters of fineness degrees with machine; 8, the salt content of salt solution is 1-3 ‰ of water.
3. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: the pumpkin sheet cutting is put into >=95 DEG C of salt solution that boil soak and scald 1-10 minutes; (1), pumpkin sheet soaks and scalds to translucent, ripe and just passable when not soft; (2), the pumpkin sheet of sheet soaks and scalds the nutrition leak that can reduce pumpkin; (3), the boil salt content of salt solution is 1-3 ‰ of water.
4. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: by after soaking hot pumpkin sheet and pulling out, slough the surface water of pumpkin sheet with dewaterer; The thread pumpkin silk of sloughing pumpkin sheet machine after surface water after scalding and be cut to 2-5 millimeters of fineness degrees will be soaked.
5. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: the pumpkin silk cutting, pumpkin peel silk, pulp of a pumpkin silk, the making of pumpkin baking device are processed as to low temperature and cure the ripe dry pumpkin silk that shortening is good, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin, in process, stoving temperature keeps between 50-60 DEG C of constant temperature, and the time of curing is 4-8 hours.
6. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: the ripe dry pumpkin silk after sterilization, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin mix and blend are ground to form by the pumpkin powder of particle requirement certain fineness by pulverizing machine together afterwards, also can pulverize the pumpkin powder that grinds to form particle ultra micro fineness by micronizer, pumpkin powder particle size >=120 order, cures water content≤6% of the ripe pumpkin powder that attrition process is good.
7. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: the process equipment that making low temperature is baked and banked up with earth ripe dry pumpkin is the low temperature baking device that has pyrotoxin.
8. a kind of pure natural low temperature according to claim 1 cures ripe pumpkin powder, it is characterized in that: the pure natural low temperature that cures fabrication techniques by low temperature cures ripe pumpkin powder, the whole nutritional labelings that comprised pumpkin, pumpkin peel, pulp of a pumpkin, pumpkin and original local flavor, its powder particles is the many hollow structures of microcosmic, improve the nutrient content of pumpkin, there is good rehydration performance, can directly reconstitute long-term edible with boiling water.
9. a kind of pure natural low temperature according to claim 1 cures ripe ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder, it is characterized in that: the ripe dry pumpkin silk after sterilization, ripe dry pumpkin peel silk, ripe dry pulp of a pumpkin silk, ripe dry pumpkin are ground to form by the ripe dry pumpkin powder of particle requirement certain fineness, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder respectively to particle size >=120 order of ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder by pulverizing machine.
10. a kind of pure natural low temperature according to claim 1 cures ripe ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder, it is characterized in that: water content≤6% that cures the ripe dry pumpkin powder that attrition process is good, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, ripe dry pumpkin powder; After ripe dry pumpkin powder, ripe dry pumpkin peel powder, ripe dry pulp of a pumpkin powder, the sterilization of ripe dry pumpkin powder, require can directly eat after classification, bag distribution packaging according to selling SK WT.
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982986A (en) * | 2015-08-11 | 2015-10-21 | 哈力克·艾力 | Preparation method for apricot powder |
| CN105211776A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of hominy grits reducing blood pressure and blood fat and preparation method thereof |
| CN105211772A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of carrot liver-benefiting eye-brightening and preparation method thereof |
| CN105211777A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of American pistachios temperature kidney warms up sandwich pumpkin volume of spleen and preparation method thereof |
| CN105211771A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of bamboo shoots Appetizing spleen-tonifying and preparation method thereof |
| CN105211855A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of spinach is nourished blood sandwich pumpkin volume and preparation method thereof of enriching blood |
| CN105211888A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of kidney bean replenishes qi to invigorate the spleen sandwich pumpkin volume and preparation method thereof |
| CN105211773A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of mushroom improves sandwich pumpkin volume of immunity and preparation method thereof |
| CN105211775A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of chrysanthemum heat-clearing and preparation method thereof |
| CN105211774A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of mung bean sprouts kidney tonifying diuresis and preparation method thereof |
| CN105231171A (en) * | 2015-09-28 | 2016-01-13 | 芜湖宏洋食品有限公司 | Sandwich soybean and pumpkin rolls capable of benefiting qi and moistening skins and preparation method of sandwich soybean and pumpkin rolls |
| CN105325950A (en) * | 2015-09-28 | 2016-02-17 | 芜湖宏洋食品有限公司 | Lotus root slice nourishing nature-cultivation sandwich pumpkin rolls and preparation method thereof |
| CN105341099A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Skincare sandwich pumpkin roll with red wine taste and preparation method thereof |
| CN105341780A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Asparagus sandwich pumpkin roll for moistening lung and relieving cough and preparation method thereof |
| CN105341779A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Coix seed beauty maintaining sandwich pumpkin roll and preparation method thereof |
| CN105341778A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Dried bean stick sandwich pumpkin roll for clearing heat and moistening lung and preparation method thereof |
| RU2590736C1 (en) * | 2015-09-03 | 2016-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). | Method for production of food additive |
| CN105901718A (en) * | 2016-05-10 | 2016-08-31 | 安徽省雷氏农业科技有限公司 | Hair caring nutrition powder and preparation method thereof |
| CN105995968A (en) * | 2016-05-10 | 2016-10-12 | 安徽省雷氏农业科技有限公司 | Stomach-replenishing and nourishing millet Buddhist food |
| CN107751869A (en) * | 2017-09-27 | 2018-03-06 | 大连德优科技有限公司 | A kind of processing method of instant pumpkin powder |
| CN112617148A (en) * | 2020-12-09 | 2021-04-09 | 上海曹野农业发展有限公司 | Pumpkin paste with rich nutrition function and preparation method thereof |
-
2013
- 2013-02-01 CN CN201310038935.4A patent/CN103960608A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982986A (en) * | 2015-08-11 | 2015-10-21 | 哈力克·艾力 | Preparation method for apricot powder |
| RU2590736C1 (en) * | 2015-09-03 | 2016-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). | Method for production of food additive |
| CN105231171A (en) * | 2015-09-28 | 2016-01-13 | 芜湖宏洋食品有限公司 | Sandwich soybean and pumpkin rolls capable of benefiting qi and moistening skins and preparation method of sandwich soybean and pumpkin rolls |
| CN105325950A (en) * | 2015-09-28 | 2016-02-17 | 芜湖宏洋食品有限公司 | Lotus root slice nourishing nature-cultivation sandwich pumpkin rolls and preparation method thereof |
| CN105211771A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of bamboo shoots Appetizing spleen-tonifying and preparation method thereof |
| CN105211855A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of spinach is nourished blood sandwich pumpkin volume and preparation method thereof of enriching blood |
| CN105211888A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of kidney bean replenishes qi to invigorate the spleen sandwich pumpkin volume and preparation method thereof |
| CN105211773A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of mushroom improves sandwich pumpkin volume of immunity and preparation method thereof |
| CN105211775A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of chrysanthemum heat-clearing and preparation method thereof |
| CN105211774A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of mung bean sprouts kidney tonifying diuresis and preparation method thereof |
| CN105211772A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of carrot liver-benefiting eye-brightening and preparation method thereof |
| CN105211777A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | A kind of American pistachios temperature kidney warms up sandwich pumpkin volume of spleen and preparation method thereof |
| CN105341099A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Skincare sandwich pumpkin roll with red wine taste and preparation method thereof |
| CN105341780A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Asparagus sandwich pumpkin roll for moistening lung and relieving cough and preparation method thereof |
| CN105341779A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Coix seed beauty maintaining sandwich pumpkin roll and preparation method thereof |
| CN105341778A (en) * | 2015-09-28 | 2016-02-24 | 芜湖宏洋食品有限公司 | Dried bean stick sandwich pumpkin roll for clearing heat and moistening lung and preparation method thereof |
| CN105211776A (en) * | 2015-09-28 | 2016-01-06 | 芜湖宏洋食品有限公司 | Sandwich pumpkin volume of a kind of hominy grits reducing blood pressure and blood fat and preparation method thereof |
| CN105901718A (en) * | 2016-05-10 | 2016-08-31 | 安徽省雷氏农业科技有限公司 | Hair caring nutrition powder and preparation method thereof |
| CN105995968A (en) * | 2016-05-10 | 2016-10-12 | 安徽省雷氏农业科技有限公司 | Stomach-replenishing and nourishing millet Buddhist food |
| CN107751869A (en) * | 2017-09-27 | 2018-03-06 | 大连德优科技有限公司 | A kind of processing method of instant pumpkin powder |
| CN112617148A (en) * | 2020-12-09 | 2021-04-09 | 上海曹野农业发展有限公司 | Pumpkin paste with rich nutrition function and preparation method thereof |
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Application publication date: 20140806 |