Pumpkin is a cucurbitaceous herbaceous plant that is rich in nutrients and is known as the "treasure melon." According to the "Compendium of Materia Medica" and other Pharmacopoeia records, pumpkin sweet and warm, with Buzhongyiqi, anti-inflammatory analgesic, detoxification insecticide, eyesight fixed effect. Modern scientific research shows that in addition to starch, sugar, protein, fat, various amino acids and vitamins, pumpkin also contains various components such as carotene, trigonelline, adenine, mannitol, pectin, and soluble cellulose. Its vitamin C and vitamin A content is almost the first of the vegetables. Japanese scientists call the vegetables containing more than 600μg of carotene in 100g vegetables as yellow-green vegetables. This yellow-green vegetable has a health-care effect on the human body, and the content of carotene in each 100g pumpkin is usually up to 1.1mg-1.2mg. Vitamins The content of C is as high as 21.8 mg. In recent years, experimental studies have shown that certain components of pumpkin juice can neutralize some harmful substances such as pesticides and nitrites in foods, and therefore have a significant effect on inhibiting the initial carcinogenicity of active ingredients. Pumpkin has a unique effect on the prevention and treatment of diabetes, and it also has significant effects on hypertension, atherosclerosis, hepatitis, liver cirrhosis, nephritis, prostatitis and other diseases. Therefore, pumpkins and their products are recognized as ideal natural health foods in the world. Based on the pumpkin's unique health care function and good processing adaptability, we have developed pumpkin products to meet the needs of the market. 1, health care pumpkin powder (1) process: material selection → cleaning → slice → drying → drying → crushing → sieving → disinfection → packaging. (2) Operation points: Choose a pumpkin with good ripeness and golden color for cleaning and pedicle. Cut the washed pumpkin into slices, soak it in water and let it dry. After drying, the dust, impurities, etc. are washed off with clean water, and the dried and rinsed pumpkin pieces are placed in an oven and dried at a temperature of about 80°C. After being dried, it is cooled and placed in a sterilized pulverizer to be pulverized. The crushed squash powder was passed through a 28 mesh/cm 2 sieve and finally sealed in a dry place. (3) Product features: The product has bright yellow color, unique taste, rich nutrition, hypoglycemic and health care, and has auxiliary therapeutic effects on diabetes, hepatitis, cirrhosis, nephritis and other diseases. Can be added to bread, cakes, and noodles to make health foods. (4) Major equipment: slicer, oven, grinder, packing machine, etc. 2, low-sugar pumpkin sauce (1) process: spare pumpkin block → cut → steamed → beaten → ingredients → enrichment → filling → sealing → sterilization → finished product. (2) Process recipe: pumpkin pulp 50kg, sodium alginate 250g, citric acid 300g. (3) Operation points: Select mature, no moldy pumpkin, peel, pedicle as a spare melon. The spare pumpkin pieces were cut into pieces of 4-5 cm long, 1 cm wide and 1 cm thick and steamed and then beaten with a beater. Slurry into the pan, heated and concentrated, while adding sodium alginate, add citric acid to adjust the pH value of 3.5, continue to concentrate to soluble solids more than 55% pan. After the bottle cap is sterilized, it can be hot-filled and the filling temperature should be higher than 65°C. After sealing and sealing, the product is sterilized with boiling water for 20 minutes. (4) Features: This product is a low-sugar jam, has a unique flavor, suitable for diabetics and people who are not suitable for high calorie intake. (5) Major equipment: washing machine, beater, sugar boiler, vacuum concentrator, filling machine, vacuum sealing machine, etc. 3, pumpkin gravy (1) process: stocking → beating → deployment → degassing → sterilization → finished product. (2) Operation points: The cleaned pumpkin is peeled, seeded, broken to a particle size of 0.4-0.6 mm, heated to 90° C., held for 5-10 min, softened, and beaten by a beater. 30-50% pumpkin juice plus protein sugar, water and other additives are fed into the homogenizer and homogenized under a pressure of 10-30 MPa to further refine the melon meat particles to form a uniform, delicate and uniform color appearance. Form, degassed with a vacuum pump for 10 minutes, and finally sterilized and filled. (3) Product Features: The product is light in color, rich in nutrition, refreshing and refreshing, has a unique flavor of pumpkin, and has good therapeutic and health care effects on patients with diabetes, hyperlipidemia, constipation and other diseases. (4) Major equipment: cleaning machines, peeling machines, beaters, heat exchangers, blending tanks, vacuum degassers, homogenizers, instantaneous sterilizers, aseptic packaging machines, etc. 4, pumpkin cream (1) process: pumpkin → pretreatment → cut → saccharification enzyme soaked → remove and dry → add sodium thiosulfate solution soak → cool place at the secretion of frost → frost particles received → pumpkin cream. (2) Operational points: Select fresh pumpkins for cleaning, mud, peeling, cut into filaments or pieces after removing septum, add warm water at 60-65°C, submerge pumpkin meat, and add saccharifying enzyme to soak 2- 3h for saccharification. After removing the water, pour the sodium thiosulfate solution with a concentration of 18-28% for 24 hours, then take it out and place it in a cool, well-ventilated place for the secretion of frost. About 5 days later, white pumpkin cream can be deposited on the melon. The frost particles are collected one after another until they are secreted. (3) Product features: The pumpkin is salty and salty, with micro-toxicity. It has the functions of replenishing zhongqi, antiphlogistic, analgesic, detoxification, insecticide, heat and soothe the nerves, and can be used as an additive for various health foods. 5, pumpkin wine (1) process: pumpkin → cleaning → cutting seeding → sorting → beating → pasteurization → cooling → pectinase treatment → filtration → residue → saccharification → pulp composition adjustment → sterilization → cooling → Fermentation → Storage Aging → Clarification → Blending → Fine Filtration → Filling → Sterilization → Finished Products. (2) Operation points: The pumpkin raw material is first immersed in 0.1-0.15% potassium permanganate solution, then rinsed with clean water, cut into the pod, and the pulp is slurried. Sodium sulfite solution may be added during the beating to suppress the growth of the bacteria. After pasteurization, the pulp was rapidly cooled to 40°C, 2-3% of pectinase was added, the temperature was kept at 34-40°C, the pectinase action time was 5-10 h, and then the impurities were removed by filtration. The glucoamylase was added in an amount of 120-150 vital units per liter, keeping the temperature at 50-55°C and the glucoamylase acting time being about 1-1.5 hours. Then add 18-20% sucrose, adjust the pH to about 4.0 with citric acid, sterilize at 80-90°C for 15-20min, and then insert 5% of the yeast culture solution for alcohol fermentation. The fermentation temperature is controlled at 22- 26 °C. After the end of the fermentation, add a certain amount of edible alcohol, adjust the alcoholicity to 15-18%, and send it to a storage tank for 2-3 months of aging. The temperature at the beginning of aging is controlled at 20-24°C at the beginning of the two weeks, and then the temperature is gradually reduced to 10-15°C. Gelatin and tannin are added to the aged wine to clarify the liquor. Then add citric acid, wolfberry and other raw materials to match the taste. The prepared pumpkin wine is filtered through a diatomaceous earth filter, filled with sake, and then shipped to the factory after pasteurization. (3) Product features: sweet and sour taste, wine, fruit fragrance coordination, unique taste. The high yield of pumpkin, the easy availability of raw materials and the low price make it a good raw material for the production of various flavor foods. China's pumpkin resources are very abundant, and the production of pumpkin products has less investment and quick results. It is one of the ways to use rural product resources, develop rural economy, and increase farmers' income.
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