Pure nature low temperature baked cooked pumpkin powder and production method thereof

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 [0001] The invention relates to a food, in particular to a pure natural low-temperature baked pumpkin powder processed by low-temperature baking equipment without any additives. Background technique [0002] Pumpkin is a plant of the genus Cucurbitaceae, also known as wheat melon, pumpkin, pumpkin, and golden wax gourd. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. Traditional Chinese medicine believes that pumpkin is warm in nature and sweet in taste, can nourish the lungs and nourish qi, reduce inflammation and pain, reduce phlegm and discharge thick, deworming and detoxification, cure cough and asthma, treat lung abscess and constipation, and have diuretic and cosmetic effects. [0003] Pumpkin rind contains pectin, starch and sugar and other ingredients. Pumpkin rind has the effects of nourishing the spleen and stomach, nourishing qi and blood, relieving cough and relieving asthma. [0004] ...

AI Technical Summary

Problems solved by technology

The biggest disadvantage of the pumpkin powder produced by this method is that the pumpkin is dried or boiled or soaked in water for a long time. Poor, its nutrient absorption effect is affected

Now pumpkin powder is only used for pumpkin meat, pumpkin skin, pumpkin pulp, and pumpkin seeds are discarded or used for other purposes, resulting in the loss of nutrition in pumpkin powder