1. The main steps of dehydration pumpkin slice process include: raw material cleaning, finishing and slicing, dipping, dehydration and packaging. The raw materials should be selected from old cooked pumpkins with good flavor, smooth skin, and orange flesh. Cleaning Wash the pumpkin in clean water. Sort and cut the washed pumpkin to remove the fruit pedicle, then cut it in half with a knife, cut the outer skin and internal guava, seeds and so on. Cut it into 3 - 4 mm or 6 - 7 mm sheets (also available with a grater to make filaments). After blanching and cutting, the melon pieces are treated with steam or boiling water for 1-3 minutes. Cool quickly with water and drain the water droplets. Dehydration The blanched pumpkin slices are placed in a drying sieve for dehydration. The drying temperature is first controlled at 45-60°C, and then can be gradually increased but it cannot exceed 70°C. Dry to dry product moisture content below 6%. Dehydrated pumpkin slices should be light yellow or orange, flake or filamentous. Keep dry product moisture at 14%. Then it will be puffed and crushed to make pumpkin powder. The squash powder and a portion of puffed rice or corn powdered water are made into a pumpkin fast food noodle for diabetics.
2, pumpkin powder in the dehydrated pumpkin slices on the basis of the crusher to obtain powdered rice, through a 60-80 mesh sieve sieve, and then vacuum packaging machine or composite plastic food bags for aseptic packaging. Produce edible pumpkin powder. Can also be applied to bean paste production line, the use of pectinase to remove pectin, spray dried instant pumpkin powder, add milk powder to prepare old milk powder. It can also be sold abroad.
3. Process of Pumpkin Milk Fermented Beverage 100 parts of pumpkin juice, 5 portions of skimmed milk, appropriate amount of water → mixing → homogenization → transfer of PG to 6.5 sterilization → cooling → inoculation → constant temperature fermentation → sugar mixing → homogenization → preheating to 75 -85 °C bottling → sterilization → cooling → finished product. Operation points Pumpkin juice preparation process Raw material → Wash → Cut 100°C → 20 minutes → Cooking → Peeling → Milling → Add 2 times water → Colloid mill homogenize 5 minutes → Heat to 90°C (15 minutes) Sterilization → Use Naco3 was adjusted to pH 6.5 → hot charged into a sterile container → sealed → cooled to 40°C until use. In the preparation of pumpkin juice, peeling should be thorough so as not to affect the color and stability of the product. The sterilization process can be sterilized at 85° C. for 20 minutes; the inoculation amount is 5%; the fermentation temperature is 37° C. and the time is 72 hours; the pH value is 6.5 (before fermentation). The pumpkin nutrition juice produced in Heilongjiang Province is sold at 2.5-3.5 yuan/240mL in Harbin. The pumpkin milk fermented beverage can also be made into a sugar-free beverage suitable for diabetics.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
2, pumpkin powder in the dehydrated pumpkin slices on the basis of the crusher to obtain powdered rice, through a 60-80 mesh sieve sieve, and then vacuum packaging machine or composite plastic food bags for aseptic packaging. Produce edible pumpkin powder. Can also be applied to bean paste production line, the use of pectinase to remove pectin, spray dried instant pumpkin powder, add milk powder to prepare old milk powder. It can also be sold abroad.
3. Process of Pumpkin Milk Fermented Beverage 100 parts of pumpkin juice, 5 portions of skimmed milk, appropriate amount of water → mixing → homogenization → transfer of PG to 6.5 sterilization → cooling → inoculation → constant temperature fermentation → sugar mixing → homogenization → preheating to 75 -85 °C bottling → sterilization → cooling → finished product. Operation points Pumpkin juice preparation process Raw material → Wash → Cut 100°C → 20 minutes → Cooking → Peeling → Milling → Add 2 times water → Colloid mill homogenize 5 minutes → Heat to 90°C (15 minutes) Sterilization → Use Naco3 was adjusted to pH 6.5 → hot charged into a sterile container → sealed → cooled to 40°C until use. In the preparation of pumpkin juice, peeling should be thorough so as not to affect the color and stability of the product. The sterilization process can be sterilized at 85° C. for 20 minutes; the inoculation amount is 5%; the fermentation temperature is 37° C. and the time is 72 hours; the pH value is 6.5 (before fermentation). The pumpkin nutrition juice produced in Heilongjiang Province is sold at 2.5-3.5 yuan/240mL in Harbin. The pumpkin milk fermented beverage can also be made into a sugar-free beverage suitable for diabetics.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
2, pumpkin powder in the dehydrated pumpkin slices on the basis of the crusher to obtain powdered rice, through a 60-80 mesh sieve sieve, and then vacuum packaging machine or composite plastic food bags for aseptic packaging. Produce edible pumpkin powder. Can also be applied to bean paste production line, the use of pectinase to remove pectin, spray dried instant pumpkin powder, add milk powder to prepare old milk powder. It can also be sold abroad.
3. Process of Pumpkin Milk Fermented Beverage 100 parts of pumpkin juice, 5 portions of skimmed milk, appropriate amount of water → mixing → homogenization → transfer of PG to 6.5 sterilization → cooling → inoculation → constant temperature fermentation → sugar mixing → homogenization → preheating to 75 -85 °C bottling → sterilization → cooling → finished product. Operation points Pumpkin juice preparation process Raw material → Wash → Cut 100°C → 20 minutes → Cooking → Peeling → Milling → Add 2 times water → Colloid mill homogenize 5 minutes → Heat to 90°C (15 minutes) Sterilization → Use Naco3 was adjusted to pH 6.5 → hot charged into a sterile container → sealed → cooled to 40°C until use. In the preparation of pumpkin juice, peeling should be thorough so as not to affect the color and stability of the product. The sterilization process can be sterilized at 85° C. for 20 minutes; the inoculation amount is 5%; the fermentation temperature is 37° C. and the time is 72 hours; the pH value is 6.5 (before fermentation). The pumpkin nutrition juice produced in Heilongjiang Province is sold at 2.5-3.5 yuan/240mL in Harbin. The pumpkin milk fermented beverage can also be made into a sugar-free beverage suitable for diabetics.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
3. Process of Pumpkin Milk Fermented Beverage 100 parts of pumpkin juice, 5 portions of skimmed milk, appropriate amount of water → mixing → homogenization → transfer of PG to 6.5 sterilization → cooling → inoculation → constant temperature fermentation → sugar mixing → homogenization → preheating to 75 -85 °C bottling → sterilization → cooling → finished product. Operation points Pumpkin juice preparation process Raw material → Wash → Cut 100°C → 20 minutes → Cooking → Peeling → Milling → Add 2 times water → Colloid mill homogenize 5 minutes → Heat to 90°C (15 minutes) Sterilization → Use Naco3 was adjusted to pH 6.5 → hot charged into a sterile container → sealed → cooled to 40°C until use. In the preparation of pumpkin juice, peeling should be thorough so as not to affect the color and stability of the product. The sterilization process can be sterilized at 85° C. for 20 minutes; the inoculation amount is 5%; the fermentation temperature is 37° C. and the time is 72 hours; the pH value is 6.5 (before fermentation). The pumpkin nutrition juice produced in Heilongjiang Province is sold at 2.5-3.5 yuan/240mL in Harbin. The pumpkin milk fermented beverage can also be made into a sugar-free beverage suitable for diabetics.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
3. Process of Pumpkin Milk Fermented Beverage 100 parts of pumpkin juice, 5 portions of skimmed milk, appropriate amount of water → mixing → homogenization → transfer of PG to 6.5 sterilization → cooling → inoculation → constant temperature fermentation → sugar mixing → homogenization → preheating to 75 -85 °C bottling → sterilization → cooling → finished product. Operation points Pumpkin juice preparation process Raw material → Wash → Cut 100°C → 20 minutes → Cooking → Peeling → Milling → Add 2 times water → Colloid mill homogenize 5 minutes → Heat to 90°C (15 minutes) Sterilization → Use Naco3 was adjusted to pH 6.5 → hot charged into a sterile container → sealed → cooled to 40°C until use. In the preparation of pumpkin juice, peeling should be thorough so as not to affect the color and stability of the product. The sterilization process can be sterilized at 85° C. for 20 minutes; the inoculation amount is 5%; the fermentation temperature is 37° C. and the time is 72 hours; the pH value is 6.5 (before fermentation). The pumpkin nutrition juice produced in Heilongjiang Province is sold at 2.5-3.5 yuan/240mL in Harbin. The pumpkin milk fermented beverage can also be made into a sugar-free beverage suitable for diabetics.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
4, with fruit and vegetable buckthorn series pumpkin beverage process process raw materials → pretreatment → pulping → fruit and vegetable pulp compounding → deployment (add water, sweeteners, sea buckthorn juice, EMC) → refining → exhaust → bottling → sealing → Sterilization → cooling → labeling → finished product. Operating points Pulping: Preparation of apples, hawthorn, carrots, pumpkin pulp. (See operation information) Pumpkin pulp: The pumpkin is washed, cut in half, rinsed, peeled, cut into slices of 4-5 mm thickness, softened in water above 90°C for 3 minutes, and beaten, the ratio of feed to water is 1:1. . Degassing process conditions: temperature 40-50 °C vacuum 660-700 mm Hg. The mixture can also be heated to above 95[deg.] C. and degassed for 10-12 minutes. After the mixture is exhausted, it shall be bottled and sealed with hot water and then sterilized in boiling water for 7 minutes to preserve.
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