CN102429185A - Preparation method of pumpkin pulp - Google Patents
Preparation method of pumpkin pulp Download PDFInfo
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- CN102429185A CN102429185A CN2011103337530A CN201110333753A CN102429185A CN 102429185 A CN102429185 A CN 102429185A CN 2011103337530 A CN2011103337530 A CN 2011103337530A CN 201110333753 A CN201110333753 A CN 201110333753A CN 102429185 A CN102429185 A CN 102429185A
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Abstract
The invention discloses a preparation method of pumpkin pulp, which comprises the following steps of: adopting fresh and mature pumpkin as main materials; after peeling off the pumpkin, removing flesh and seed; stripping and slicing; adding pumpkin slices into boiling water to be boiled and softened; mixing the boiled pumpkin slices and cooling boiled liquid with the mass being 3-8 times of the boiled pumpkin slices; pulping; homogenizing and degassing the pulped pumpkin pulp; and finally sterilizing and filling. The prepared pumpkin pulp is golden yellow or yellow, has uniform and fine texture without obvious blocking or layering, and has due taste and aroma of the pumpkin; nutrition constituents in the materials are remained as possible in a preparation process, and particularly the content of carotenoid is larger than 80mg/kg; and in a production process, no any additive and preservative is added, so that the pumpkin pulp can be regarded as infant food.
Description
Technical field
The invention belongs to fruits and vegetables deep process technology field, relate to a kind of preparation method of pumpkin magma.
Background technology
Pumpkin (Cucurbita moschata) popular name pumpkin, pumpkin are the annual draft of overgrowing.Originate in the south, Asia, cultivation is all arranged all over the world, also very extensive in the plantation of China.Pumpkin not only can be worked as dish but also can be received extensive welcome in the rural area for grain.In recent years, it is found that pumpkin not only has higher edibility, and very important dietary function is arranged, received the attention of urban human day by day.
Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and it is sweet nontoxic to distinguish the flavor of, and goes into spleen, stomach two warps, the ability moistening lung qi-benefitting, and the row of reducing phlegm is dense, and the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats the lung carbuncle constipation, and effects such as diuresis, beauty treatment are arranged.Squash polyoses is a kind of nonspecific immunity strengthening agent, can improve body's immunity, promotes cell factor to generate, and through approach such as complement activations immune system is brought into play many-sided regulatory function.Carotenoid abundant in the pumpkin can change into the vitamin A with important physiological function in body, thereby to the Growth and Differentiation of epithelial tissue, keep normal vision, promote the growth of bone to have important physiological function.Contain abundant zinc in the pumpkin, but synthesizing of participant's nucleic acid in vivo protein being the proper constituent of cortex hormone of aadrenaline, is the important substance that people's bulk-growth is grown.The pregnant woman pumpkin can not only promote the brain cell development of fetus to strengthen its vigor, also can prevent and treat pregnancy complications such as cyesedema, hypertension, promotes blood clotting and prevention postpartum haemorrhage.
The processing technology and the process equipment of present domestic pumpkin industry are gradually improved, and product pattern and kind are also more and more, and like pumpkin powder, pumpkin wet goods, the crushed pumpkin product of suitability for industrialized production is but relatively more rare on market.More existing crushed pumpkin products are barely satisfactory at aspects such as processing technology and product performances: the crushed pumpkin quality is even inadequately, fine and smooth, influences the exterior quality and the mouthfeel of product; The product carotenoid content is low, and nutritive loss is more serious.Therefore, improve the nutrition of crushed pumpkin product comprehensive, improve product quality, aspect such as reduce cost, also need further to explore, to satisfy the demand in market.
Summary of the invention
The problem of the present invention's solution is to provide a kind of preparation method of crushed pumpkin, and the production quality is even, fine and smooth, nothing is obviously lumpd or the pumpkin magma of layering, especially can be used as infant food.
The present invention realizes through following technical scheme:
A kind of preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, behind the excision pumpkin epidermis, remove flesh and seed, water cleans then, is cut into the fritter that thickness is 3～5cm again;
2) the pumpkin piece is added in the boiling water, boil reach 70～85 ℃ to pumpkin piece central temperature after, keep 5～20min again; Then with the pumpkin piece with boil liquid and separate, boiling liquid, to be cooled to room temperature for use;
3) the boil liquid of the pumpkin piece behind the poach with the cooling of 3～8 times of its quality is mixed; Then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin; Crushed pumpkin is sent in the colloid mill again and polished, the crushed pumpkin after the polishing is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
4) its pH of the adding of the crushed pumpkin after making beating adjusting is 4.0～4.5, and homogeneous under 35～40MPa outgases under negative pressure behind the homogeneous more then, and degassing temperature is 60～65 ℃;
5) the crushed pumpkin high-temperature sterilization after will outgasing, speed is cooled to 30～40 ℃ then, can under the gnotobasis.
Described food acids is a citric acid.
Described colloid mill is split type colloid mill, and the processing fineness is 2-40um, and rotating speed is 2500～3000r/min.
Described making beating is crushed pumpkin to be sent in the two pass beater of rotation pull an oar, and rotating speed is 700～800rb/min, and the first road mesh size is 1.5～2.0mm, and the secondary screen screen distance is 1.0～0.8mm.
The pressure that outgases under the described negative pressure is-0.01～-0.10MPa; Described high-temperature sterilization is at 105～108 ℃ of 1～3min that sterilize down.
Its soluble solid of crushed pumpkin that described preparation is accomplished is 8.0～12.0Brix, is 0.03～0.06% in the mass fraction of the titratable acid of malic acid, and carotenoid content is greater than 80mg/kg.
Compared with prior art, the present invention has following beneficial technical effects:
The preparation method of crushed pumpkin provided by the invention; Through to soften to the improvement of technologies such as fragmentation, making beating, homogeneous from poach; Prepared crushed pumpkin is golden yellow or yellow, and quality is even, fine and smooth, obviously caking or layering of nothing, has a pumpkin due flavour and fragrance; Kept the central nutrition of raw material in the preparation process as much as possible and be divided into, especially carotenoid content is greater than 80mg/kg; And in process of manufacture, do not add any additives and anticorrisive agent, can be used as infant food.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
The present invention provides a kind of preparation method of crushed pumpkin, in process of manufacture, does not add any additives and anticorrisive agent, produces golden yellow or yellow, even, fine and smooth crushed pumpkin, and free from admixture, no lamination have intrinsic flavour of pumpkin and fragrance.Below in conjunction with concrete embodiment the present invention is done further detailed description, said is to explanation of the present invention rather than qualification.
Embodiment 1
The preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, nothing is gone mouldy rotten, and the pulp of free from insect pests is thicker, pol 12～16Brix person is best, then peeling: skin, especially some dark green positions of excising the pumpkin surface with cutter as much as possible; Remove seed: will go the pumpkin incision of skin well, and dig out flesh and seed, and need to remove as much as possible totally, in order to avoid influence the quality of product with little spoon; Go the pumpkin of seed to clean peeling then with running water, stripping and slicing afterwards, thickness is about about 3cm;
2) the pumpkin piece is added in the boiling water, boiling pumpkin institute water is pure soft water, is not advisable can have the pumpkin piece, boil reach 80 ℃ to pumpkin piece central temperature after, keep 10min again; Then with the pumpkin piece with boil liquid and separate, boiling liquid, to be cooled to room temperature for use;
3) the boil liquid of the pumpkin piece behind the poach with the cooling of 5 times of its quality is mixed in disintegrating machine, then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin;
Crushed pumpkin is sent in the colloid mill again and roughly ground, adopt the split type colloid mill of JM-F, the processing fineness is 2-40um, motor speed 2900r/min;
Crushed pumpkin after the corase grind is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
Specifically be crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 700～800rb/min, and the first road mesh size is 1.5mm, and the secondary screen screen distance is 0.8mm;
4) crushed pumpkin after the making beating adds citric acid (specifically adopting mass concentration is 0.1% citric acid solution) to regulate its pH is 4.0～4.5;
The crushed pumpkin that allotment is good passes through the homogenizer homogeneous, and homogenization pressure is 35～40MPa;
Crushed pumpkin behind the homogeneous gets in the degasser, 60～65 ℃ of degassing temperature, and degassing pressure is at-0.09MPa; Remove the oxygen in the crushed pumpkin, avoid taking place oxidizing brown stain and produce bubble.
5) crushed pumpkin after will outgasing is cooled to rapidly below 35 ℃ at 105～108 ℃ of following high-temperature sterilization 3min then, and be 3～5min cool time., can under the gnotobasis is sealed, refrigeration.
Embodiment 2
The preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, nothing is gone mouldy rotten, and the pulp of free from insect pests is thicker, pol 12～16Brix person is best, then peeling: skin, especially some dark green positions of excising the pumpkin surface with cutter as much as possible; Remove seed: will go the pumpkin incision of skin well, and dig out flesh and seed, and need to remove as much as possible totally, in order to avoid influence the quality of product with little spoon; Go the pumpkin of seed to clean peeling then with running water, stripping and slicing afterwards, thickness is about about 5cm;
2) the pumpkin piece is added in the boiling water, boiling pumpkin institute water is pure soft water, is not advisable can have the pumpkin piece, boil reach 85 ℃ to pumpkin piece central temperature after, keep 5min (can be suitable reduce fire amount) again; Then with the pumpkin piece with boil the liquid isolated by filtration, boiling liquid, to be cooled to room temperature for use;
3) liquid that boils with the cooling of the pumpkin piece behind the poach and 3 times of its quality mixes (if boil liquid when not enough, supplying behind the dilutable water) in disintegrating machine, and then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin;
Again crushed pumpkin is sent in the colloid mill and roughly ground; Adopt the split type colloid mill of JM-F, the processing fineness is 2-40um, motor speed 3000r/min;
Crushed pumpkin after the corase grind is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
Specifically be crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 700～800rb/min, and the first road mesh size is 1.2mm, and the secondary screen screen distance is 1.0mm;
4) crushed pumpkin after the making beating adds citric acid (specifically adopting mass concentration is 0.1% citric acid solution) to regulate its pH is 4.2～4.48;
The crushed pumpkin that allotment is good passes through the homogenizer homogeneous, and homogenization pressure is 35～40MPa;
Crushed pumpkin behind the homogeneous gets in the degasser, 60～65 ℃ of degassing temperature, and degassing pressure is at-0.10MPa; Remove the oxygen in the crushed pumpkin, avoid taking place oxidizing brown stain and produce bubble;
5) crushed pumpkin after will outgasing is cooled to rapidly below 35 ℃ at 105～108 ℃ of following high-temperature sterilization 2min then, and be 3～5min cool time; Can under the gnotobasis is sealed, refrigeration.
Embodiment 3
The preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, nothing is gone mouldy rotten, and the pulp of free from insect pests is thicker, pol 12～16Brix person is best, then peeling: skin, especially some dark green positions of excising the pumpkin surface with cutter as much as possible; Remove seed: will go the pumpkin incision of skin well, and dig out flesh and seed, and need to remove as much as possible totally, in order to avoid influence the quality of product with little spoon; Go the pumpkin of seed to clean peeling then with running water, stripping and slicing afterwards, thickness is about about 5cm;
2) the pumpkin piece is added in the boiling water, boiling pumpkin institute water is pure soft water, is not advisable can have the pumpkin piece, boil reach 75 ℃ to pumpkin piece central temperature after, keep 12min again; Then with the pumpkin piece with boil the liquid isolated by filtration, boiling liquid, to be cooled to room temperature for use;
3) liquid that boils with the cooling of the pumpkin piece behind the poach and 6 times of its quality mixes (if boil liquid when not enough, supplying behind the dilutable water) in disintegrating machine, and then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin;
Again crushed pumpkin is sent in the colloid mill and roughly ground; Adopt the split type colloid mill of JM-F, the processing fineness is 2-40um, motor speed 2500r/min;
Crushed pumpkin after the corase grind is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
Specifically be crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 800rb/min, and the first road mesh size is 1.5mm, and the secondary screen screen distance is 1.0mm;
4) crushed pumpkin after the making beating adds citric acid (specifically adopting mass concentration is 0.1% citric acid solution) to regulate its pH is 4.2～4.48;
The crushed pumpkin that allotment is good passes through the homogenizer homogeneous, and homogenization pressure is 35～40MPa;
Crushed pumpkin behind the homogeneous gets in the degasser, 60～65 ℃ of degassing temperature, and degassing pressure is at-0.10MPa; Remove the oxygen in the crushed pumpkin, avoid taking place oxidizing brown stain and produce bubble;
5) crushed pumpkin after will outgasing is cooled to rapidly below 35 ℃ at 105～108 ℃ of following high-temperature sterilization 1min then, and be 3～5min cool time.Can under the gnotobasis is sealed, refrigeration.
Embodiment 4
The preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, nothing is gone mouldy rotten, and the pulp of free from insect pests is thicker, pol 12～16Brix person is best, then peeling: skin, especially some dark green positions of excising the pumpkin surface with cutter as much as possible; Remove seed: will go the pumpkin incision of skin well, and dig out flesh and seed, and need to remove as much as possible totally, in order to avoid influence the quality of product with little spoon; Go the pumpkin of seed to clean peeling then with running water, stripping and slicing afterwards, thickness is about about 5cm;
2) the pumpkin piece is added in the boiling water, boiling pumpkin institute water is pure soft water, is not advisable can have the pumpkin piece, boil reach 70 ℃ to pumpkin piece central temperature after, keep 20min again; Then with the pumpkin piece with boil the liquid isolated by filtration, boiling liquid, to be cooled to room temperature for use;
3) liquid that boils with the cooling of the pumpkin piece behind the poach and 8 times of its quality mixes (if boil liquid when not enough, supplying behind the dilutable water) in disintegrating machine, and then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin;
Again crushed pumpkin is sent in the colloid mill and roughly ground; Adopt the split type colloid mill of JM-F, the processing fineness is 2-40um, motor speed 2900r/min;
Crushed pumpkin after the corase grind is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
Specifically be crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 750rb/min, and the first road mesh size is 1.5mm, and the secondary screen screen distance is 1.0mm;
4) crushed pumpkin after the making beating adds citric acid (specifically adopting mass concentration is 0.1% citric acid solution) to regulate its pH is 4.2～4.48;
The crushed pumpkin that allotment is good passes through the homogenizer homogeneous, and homogenization pressure is 35～40MPa;
Crushed pumpkin behind the homogeneous gets in the degasser, 62～65 ℃ of degassing temperature, and degassing pressure is at-0.01MPa; Remove the oxygen in the crushed pumpkin, avoid taking place oxidizing brown stain and produce bubble;
5) crushed pumpkin after will outgasing is cooled to rapidly below 35 ℃ at 105～108 ℃ of following high-temperature sterilization 2min then, and be 3～5min cool time.Can under the gnotobasis is sealed, refrigeration.
Embodiment 5
The preparation method of crushed pumpkin may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, nothing is gone mouldy rotten, and the pulp of free from insect pests is thicker, pol 12～16Brix person is best, then peeling: skin, especially some dark green positions of excising the pumpkin surface with cutter as much as possible; Remove seed: will go the pumpkin incision of skin well, and dig out flesh and seed, and need to remove as much as possible totally, in order to avoid influence the quality of product with little spoon; Go the pumpkin of seed to clean peeling then with running water, stripping and slicing afterwards, thickness is about about 4cm;
2) the pumpkin piece is added in the boiling water, boiling pumpkin institute water is pure soft water, is not advisable can have the pumpkin piece, boil reach 80 ℃ to pumpkin piece central temperature after, keep 10min (can suitably reduce firepower) again; Then with the pumpkin piece with boil the liquid isolated by filtration, boiling liquid, to be cooled to room temperature for use;
3) liquid that boils with the cooling of the pumpkin piece behind the poach and 5 times of its quality mixes (if boil liquid when not enough, supplying behind the dilutable water) in disintegrating machine, and then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin;
Again crushed pumpkin is sent in the colloid mill and roughly ground; Adopt the split type colloid mill of JM-F, the processing fineness is 2-40um, motor speed 2500r/min;
Crushed pumpkin after the corase grind is pulled an oar in beater, and the making beating temperature is 70 ℃;
Specifically be crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 800rb/min, and the first road mesh size is 1.5mm, and the secondary screen screen distance is 0.8mm;
4) crushed pumpkin after the making beating adds citric acid (specifically adopting mass concentration is 0.1% citric acid solution) to regulate its pH is 4.2～4.48;
The crushed pumpkin that allotment is good passes through the homogenizer homogeneous, and homogenization pressure is 35～38MPa;
Crushed pumpkin behind the homogeneous gets in the degasser, 60～62 ℃ of degassing temperature, and degassing pressure is at-0.10MPa; Remove the oxygen in the crushed pumpkin, avoid taking place oxidizing brown stain and produce bubble;
5) crushed pumpkin after will outgasing is cooled to rapidly below 35 ℃ at 105～108 ℃ of following high-temperature sterilization 1.5min then, and be 3～5min cool time.Can under the gnotobasis is sealed, refrigeration.
The quality control of prepared crushed pumpkin and requirement are:
1, sense organ requires:
| Project | Index |
| Color and luster | Golden yellow or yellow |
| Fragrance and flavour | Has intrinsic flavour of pumpkin and fragrance, free from extraneous odour. |
| Mode of appearance | Quality is even, fine and smooth, glossy, does not have significantly caking or lamination |
| Impurity | There is not macroscopic impurity |
2, physical and chemical index:
| Project | Index |
| Soluble solid (20 ℃ of compound microcapsules)/Brix | 8.0-12.0 |
| Titratable acid % (in malic acid) | 0.03-0.06 |
| Solid content (%) | ＞80.0 |
| Viscosity (cm) | ＞5 |
| pH | ＞5.0 |
| Carotenoid content (mg/kg) | ＞80 |
3, sanitary index:
| Total number of bacteria (cfu/ml) | ≤100 |
| Coliform (MPN/100ml) | ≤3 |
| Mould and saccharomycete (cfu/ml) | ≤10 |
| Pathogenic bacteria (salmonella, the Salmonella of congratulating, staphylococcus aureus) | Must not detect |
Product should meet the requirement of GB17325 " food industry is with concentrating Juice (slurry) sanitary standard ", and the agricultural chemicals MRL should meet GB 2763 requirements.
Claims (7)
1. the preparation method of a crushed pumpkin is characterized in that, may further comprise the steps:
1) make raw material with fresh, ripe pumpkin, behind the excision pumpkin epidermis, remove flesh and seed, water cleans then, is cut into the fritter that thickness is 3～5cm again;
2) the pumpkin piece is added in the boiling water, boil reach 70～85 ℃ to pumpkin piece central temperature after, keep 5～20min again; Then with the pumpkin piece with boil liquid and separate, boiling liquid, to be cooled to room temperature for use;
3) the boil liquid of the pumpkin piece behind the poach with the cooling of 3～8 times of its quality is mixed; Then the pumpkin piece being crushed to granularity is that 3～5mm obtains crushed pumpkin; Crushed pumpkin is sent in the colloid mill again and polished, the crushed pumpkin after the polishing is pulled an oar in beater, and the making beating temperature is not less than 65 ℃;
4) its pH of the adding of the crushed pumpkin after making beating adjusting is 4.0～4.5, and homogeneous under 35～40MPa outgases under negative pressure behind the homogeneous more then, and degassing temperature is 60～65 ℃;
5) the crushed pumpkin high-temperature sterilization after will outgasing, speed is cooled to 30～40 ℃ then, can under the gnotobasis.
2. the preparation method of crushed pumpkin as claimed in claim 1 is characterized in that, described its pol of pumpkin as raw material is 12～16Brix.
3. the preparation method of crushed pumpkin as claimed in claim 1 is characterized in that, described food acids is a citric acid.
4. the preparation method of crushed pumpkin as claimed in claim 1 is characterized in that, described colloid mill is split type colloid mill, and the processing fineness is 2～40 μ m, and rotating speed is 2500～3000r/min.
5. the preparation method of crushed pumpkin as claimed in claim 1; It is characterized in that described making beating is crushed pumpkin to be sent in the two pass beater of rotation pull an oar, rotating speed is 700～800r/min; The first road mesh size is 1.5～2.0mm, and the secondary screen screen distance is 1.0～0.8mm.
6. the preparation method of crushed pumpkin as claimed in claim 1 is characterized in that, the pressure that outgases under the described negative pressure is-0.01～-0.10MPa; Described high-temperature sterilization is at 105～108 ℃ of 1～3min that sterilize down.
7. the preparation method of crushed pumpkin as claimed in claim 1; It is characterized in that; Its soluble solid of crushed pumpkin that described preparation is accomplished is 8.0～12.0Brix, is 0.03～0.06% in the mass fraction of the titratable acid of malic acid, and carotenoid content is greater than 80mg/kg.
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| CN2011103337530A CN102429185A (en) | 2011-10-28 | 2011-10-28 | Preparation method of pumpkin pulp |
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| CN2011103337530A CN102429185A (en) | 2011-10-28 | 2011-10-28 | Preparation method of pumpkin pulp |
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| CN102429185A true CN102429185A (en) | 2012-05-02 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
| CN105685714A (en) * | 2016-02-22 | 2016-06-22 | 晋城市伊健食品有限公司 | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof |
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| CN110521892A (en) * | 2019-09-18 | 2019-12-03 | 中国农业大学 | Pumpkin former times and its preparation method and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579247A (en) * | 2004-05-20 | 2005-02-16 | 范书玉 | Pumpkin juice and its producing method |
| CN101002610A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Pumpkin powder, and its production method |
| CN101204241A (en) * | 2006-12-20 | 2008-06-25 | 抚顺康脉欣生物制品有限公司 | Preparation method for pumpkin juice |
-
2011
- 2011-10-28 CN CN2011103337530A patent/CN102429185A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579247A (en) * | 2004-05-20 | 2005-02-16 | 范书玉 | Pumpkin juice and its producing method |
| CN101204241A (en) * | 2006-12-20 | 2008-06-25 | 抚顺康脉欣生物制品有限公司 | Preparation method for pumpkin juice |
| CN101002610A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Pumpkin powder, and its production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026427A (en) * | 2014-06-25 | 2014-09-10 | 四川光友薯业有限公司 | Processing method of purple sweet potato sauce |
| CN105685714A (en) * | 2016-02-22 | 2016-06-22 | 晋城市伊健食品有限公司 | Pumpkin-oat breakfast beverage suitable for patients with diabetes and production method thereof |
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| CN110521892A (en) * | 2019-09-18 | 2019-12-03 | 中国农业大学 | Pumpkin former times and its preparation method and application |
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Application publication date: 20120502 |