Processing method of low-sugar-content pumpkin sauce

Abstract

The invention discloses a processing method of low-sugar-content pumpkin sauce. The processing method of the low-sugar-content pumpkin sauce comprises the following steps of dicing pumpkins ready forusing, thoroughly steaming the pumpkin dices, carrying out beating so as to obtain pulp, mixing ingredients, carrying out concentration, carrying out filling, carrying out sealing, and carrying out sterilization so as to obtain final products; and the processing method of the low-sugar-content pumpkin sauce specifically comprises the following steps of selecting pumpkins which are thoroughly mature and free of mildew, thoroughly washing the selected pumpkins, removing peel and pedicel of the washed pumpkins so as to obtain pumpkins ready for using, cutting the pumpkins ready for using into pumpkin bases, thoroughly steaming the pumpkin bases, beating the steamed pumpkin bases by using a beater so as to obtain pulp, pouring the pulp into a pot, concentrating the pulp by carrying out heating, adding sodium alginate, waiting a little while and adding citric acid, continuing concentration until content of soluble solids is 55% or above, dishing off, sterilizing bottle caps, carrying out filling when the concentrate is still hot that the temperature of the concentrate should be 65 DEG C or above when the filling is carried out, carrying out capping and sealing, and carrying out sterilization by using boiling water for 20 minutes so as to obtain final products. The processing method of the low-sugar-content pumpkin sauce disclosed by the invention is capable of increasing technological added values of agricultural products, as well as enhancing product competitiveness; and the prepared low-sugar-content pumpkin sauce is free of addition of preservatives so that the pumpkin sauceis a green and natural product. The processing method of the low-sugar-content pumpkin sauce is green and environmentally friendly; the preparation processes are pollution-free; and the prepared low-sugar-content pumpkin sauce is suitable for patients with diabetes to eat.

Description

technical field [0001] The invention relates to a processing method of low-sugar pumpkin paste, which belongs to the technical field of deep processing of agricultural products. Background technique [0002] Pumpkin is rich in glucose, mannitol, pentosan, pectin, carotenoids, and rich in potassium, calcium, magnesium, selenium, iron, zinc, cobalt and other trace elements and multivitamins, and also contains citrulline , arginine and other free amino acids and a large number of physiologically active substances, but the fat content is very low. [0003] Pumpkin belongs to Cucurbitaceae herb, which is rich in nutrients. In addition to starch, sugar, protein, fat, various amino acids and vitamins, pumpkin also contains carotene, trigonelline, adenine, mannitol, pectin, Soluble cellulose and other components, the content of vitamin C and vitamin A is almost the first in melons and vegetables. Pumpkin has a unique effect on the prevention and treatment of diabetes, and it also ...

AI Technical Summary

Problems solved by technology

[0006] 1. The quality of the product is not only affected by the processing conditions during processing, but also during its storage and sales. However, the research on pumpkin storage and packaging technology is relatively weak;

[0007] 2. The research on the comprehensive utilization of pumpkin by-products needs to be further strengthened, and the full utilization of pumpkin resources has not yet been truly realized;