Pumpkin processing method

Abstract

The invention relates to a processing method of pumpkins, which can effectively solve the problems that the pumpkins are difficult to store, short in shelf life, easy to mildew and deteriorate, and high in storage cost due to the fact that the pumpkins need to be stored in a refrigeration house or a cellar for a long time, and the technical scheme for solving the problems is that the processing method comprises the following steps: 1) sorting; 2) cleaning; (3) peeling; 4) crushing; 5) dehydrating; (6) grinding and sieving; 7) sterilization and disinfection; (8) packaging; according to the processing method, the pumpkins can be stored for a long time, the storage cost is saved, freshness and quality can be kept, the problems that in the prior art, the pumpkins are not easy to store, short in shelf life, prone to mildewing and deterioration and high in storage cost due to the fact that the pumpkins need to be stored in a refrigeration house or a cellar for a long time are effectively solved, and the processing method is an innovation of the processing method of the pumpkins. And the method has good economic and social benefits.

Description

1. Technical Field

[0001] The invention relates to a food processing method, in particular to a pumpkin processing method. 2. Background Technology

[0002] Pumpkin contains a large amount of vitamins and trace elements, which can regulate the balance of insulin, help maintain normal blood sugar levels, have a strong antioxidant effect, and play a role in delaying aging. In addition, pumpkin has a unique taste and flavor, and is widely loved by the public. However, pumpkin is not easy to preserve, has a short shelf life, is more prone to mold and deterioration, and needs to be stored in a 15-18℃ insulation warehouse for a long time, and its storage cost is relatively high. Therefore, it is imperative to invent a pumpkin processing method to meet the needs of long-term storage. III. Summary of the invention

[0003] In view of the above situation, the purpose of the present invention is to provide a pumpkin processing method, which can effectively solve the problems that pumpkin is not easy to preserve, has a short shelf life, is more prone to mold and deterioration, and has a relatively high storage cost.

[0004] The technical solution provided by the present invention is a method for processing pumpkin, comprising the following steps:

[0005] 1) Sorting

[0006] Choose old and ripe pumpkins with good appearance, smooth skin and orange-red flesh as raw materials, set aside the selected pumpkins and wait for washing;

[0007] 2) Cleaning

[0008] Put the pumpkin in water and wash it 2-3 times to remove the dirt and mud on the surface. Set aside the washed pumpkin and wait for peeling.

[0009] 3) Peeling

[0010] Remove the stem of the washed pumpkin, divide it into two halves, peel off the skin, dig out the inner pulp and seeds, and wait for the next step to crush it;

[0011] 4) Crushing

[0012] Use a crusher to grind the peeled pumpkin for 3-4 minutes into particles with a diameter of 4mm±1mm, and wait for dehydration;

[0013] 5) Dehydration:

[0014] The crushed pumpkin particles are sent to the drying room for drying, and the water content after drying is less than 15%;

[0015] 6) Grinding and sieving

[0016] Grind the dehydrated pumpkin particles into fine powder, control the powder particles to be less than 200μm, and send them to the packaging workshop after they meet the requirements;

[0017] 7) Sterilization

[0018] Sterilize and disinfect the sieved powder;

[0019] 8) Packaging

[0020] Use sterile packaging to ensure product quality and extend shelf life.

[0021] In the step 2), the sample is rinsed with water or cleaned with ultrasonic waves for 5 to 10 minutes.

[0022] In the step 5), the dehydration and drying is performed by placing the product in a drying chamber for dehydration, and the drying temperature is first controlled at 20°C-40°C, and then can be gradually increased, but cannot exceed 45°C.

[0023] In the step 5), the dehydration and drying is carried out by drying in the sun, where the pumpkin shreds are spread out on a drying net on the flat ground or directly placed on the ground to be dried by natural wind or in the sun.

[0024] In the step 6), the powder is ground into powder using a grinding machine.

[0025] In the step 6), the fine powder is passed through a 60-80 mesh sieve, and the particles that do not pass through can be further ground and then sieved.

[0026] In the step 7), the sterilization treatment is to place the product in an oven and dry it at 60° C. for 2 hours, and the disinfection treatment is to irradiate it with ultraviolet light for 30 minutes.

[0027] The processing method of the present invention can preserve pumpkin for a long time, save storage cost, and keep fresh and quality. It effectively solves the problems of pumpkin in the prior art that pumpkin is not easy to preserve, has a short shelf life, is more prone to mold and deterioration, and has a relatively high storage cost. It is an innovation in pumpkin processing methods and has good economic and social benefits. 4. Specific implementation methods

[0028] The specific implementation modes of the present invention are further described in detail below in conjunction with the embodiments.

[0029] Example 1

[0030] A pumpkin processing method comprises the following steps:

[0031] 1) Sorting

[0032] Select mature pumpkins with good appearance, smooth skin and orange-red flesh as raw materials, and send the selected pumpkins to the cleaning workshop;

[0033] 2) Cleaning

[0034] Wash the pumpkin in water to remove dirt and mud on the surface, and then send the washed pumpkin to the peeling workshop;

[0035] 3) Peeling

[0036] Remove the stem of the washed pumpkin, divide it into two halves, peel off the skin, dig out the inner pulp and seeds, and wait for the next step to crush it;

[0037] 4) Crushing

[0038] Use a crusher to grind the peeled pumpkin for 3 to 4 minutes into particles with a diameter of 3 mm;

[0039] 5) Dehydration:

[0040] Dehydrate the crushed pumpkin particles to a moisture content of less than 15%;

[0041] 6) Grinding and sieving

[0042] The dehydrated pumpkin particles are ground into powder using a grinding machine, and the powder particles are controlled to be less than 200μm. After passing the test, they are sent to the packaging workshop;

[0043] 7) Sterilization

[0044] Sterilize and disinfect the sieved powder;

[0045] 8) Packaging

[0046] Use vacuum packaging machine for aseptic packaging to ensure product quality and extend shelf life.

[0047] The pumpkin product prepared by the processing method of the present invention is easy to preserve, has a long shelf life, has a low storage cost, and its color, smell, state, and physical and chemical indicators all meet national regulations. The following is an inspection of the pumpkin product prepared by the present invention:

[0048] Quality inspection: The quality inspection standards for pumpkin powder mainly include the following aspects:

[0049] 1. Sensory test

[0050] Color: Light orange, golden yellow or orange-yellow in color.

[0051] Taste and smell: natural sweet taste, typical pumpkin flavor, mellow taste, with product-specific smell, no peculiar smell, no odor or other pungent smell.

[0052] State: Powder, without caking or other abnormal phenomena.

[0053] 2. Physical and chemical indicators

[0054] Table 1 Test results of the products of the present invention

[0055]

[0056] The results show that the moisture content of the pumpkin product of the present invention meets the relevant standards that the moisture content in pumpkin powder should be controlled within a certain range, usually not exceeding 15%. The total ash content of the present invention is better than that of existing products, and the pollutant indicators meet the national food safety standards such as GB 2762 and GB2763.

[0057] Compared with the prior art, the processing method of the present invention has the following advantages:

[0058] 1. Improvement and Utilization of Nutritional Value

[0059] Easier to absorb: Pumpkin powder has been finely processed, and its nutrients such as carbohydrates, protein, dietary fiber, vitamins, carotene, etc. are easier to be absorbed and utilized by the human body.

[0060] Rich in trace elements: Pumpkin powder retains trace elements such as potassium, iron, magnesium, etc. in pumpkin, which play an important role in maintaining normal physiological functions of the human body.

[0061] 2. Convenience of eating

[0062] Easy to carry: Pumpkin powder is in powder form, easy to carry and store, suitable for modern people with a fast-paced life.

[0063] Diversified consumption: Pumpkin powder can be added to various foods, such as beverages, cakes, pasta, etc., which increases the diversity and fun of consumption.

[0064] 3. Functionality and Health Benefits

[0065] Lowering blood sugar: Pumpkin powder can delay the absorption of sugar in the intestines, help lower blood sugar levels, and is suitable for diabetic patients.

[0066] Lubricates the intestines and promotes bowel movements: The dietary fiber in pumpkin powder helps promote gastrointestinal motility and improve constipation.

[0067] Beauty and skin care: The nutrients in pumpkin powder have the effect of beauty and skin care, and it is especially suitable for women.

[0068] 4. Economic Benefits

[0069] Increase added value: Processing pumpkin into powder can increase its added value and bring better economic benefits to farmers and enterprises.

[0070] It should be pointed out that the above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the profession can make changes or modify the technical contents disclosed above into equivalent embodiments with equivalent changes without departing from the scope of the technical solution of the present invention, which all fall within the protection scope of the present invention.

Claims

1. A method for processing pumpkin, characterized in that: The following steps are involved: 1) Sorting Choose old and ripe pumpkins with good appearance, smooth skin and orange-red flesh as raw materials, set aside the selected pumpkins and wait for washing; 2) Cleaning Put the pumpkin in water to wash off the mud and impurities on the surface, then wash and peel it; 3) Peel Remove the stem of the washed pumpkin, divide it into two halves, peel off the skin, dig out the inner pulp and seeds, and wait for the next step to crush it; 4) Crushing Use a crusher to grind the peeled pumpkin for 3-4 minutes into particles with a diameter of 4mm±1mm, and wait for dehydration; 5) Dehydration: Dry and dehydrate the crushed pumpkin particles to a moisture content of less than 15%; 6) Grinding and sieving The dehydrated pumpkin particles are pressed into fine powder, and the powder particles are controlled to be less than 200μm. After passing the test, they are sent to the packaging workshop; 7) Sterilization Sterilize and disinfect the sieved powder; 8) Packaging Aseptic packaging is used to ensure product quality and extend shelf life.

2. The pumpkin processing method according to claim 1, characterized in that: In the step 2), the surface is cleaned with water or ultrasonically for 15 to 20 minutes.

3. The pumpkin processing method according to claim 1, characterized in that: In the step 5), the dehydration and drying is to put the product into a drying chamber for dehydration, and the drying temperature is first controlled at 20-40°C, and then can be gradually increased, but cannot exceed 50°C.

4. The pumpkin processing method according to claim 1, characterized in that: In the step 5), the dehydration and drying is carried out by drying in the sun, where the pumpkin particles are spread out on a drying net on the flat ground or directly placed on the ground to be dried by natural wind or in the sun.

5. The pumpkin processing method according to claim 1, characterized in that: In the step 6), a grinding machine is used to grind into fine powder.

6. The pumpkin processing method according to claim 1, characterized in that: In the step 6), the fine powder is passed through a 60-80 mesh sieve, and the particles that do not pass through can be further ground and then sieved.

7. The pumpkin processing method according to claim 1, characterized in that: In the step 7), the sterilization treatment is to place in an oven and dry at 60° C. for 2 hours, and the disinfection treatment is to irradiate with ultraviolet rays for 30 minutes.

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