The nutritional composition of the pumpkin is comprehensive and unique. Each 100 grams of pulp contains 90.24 grams of water, 0.65 grams of protein, 0.13 grams of fat, 6.08 grams of carbohydrates, 2.15 grams of fiber, and a maximum pectin content of 17 grams. It is also rich in carrots. Vitamins, vitamin A, vitamin C, vitamin E, vitamin B, aspartic acid, arginine, adenine, mannitol, erythrophyll, lutein and calcium, iron, potassium, zinc, chromium, silicon and other minerals, In particular, the rare amino acid citrulline content is 20.9 mg/100 g. Pumpkin not only has a unique effect on diabetes, but also has a variety of medicinal functions such as anti-cancer, anti-constipation, and prevention and treatment of atherosclerosis. In addition, pumpkin has good weight loss. Therefore, the development of pumpkin products has a broad market prospect, and the processing technology of whole pumpkin meat beverages is introduced as follows. First, process flow: material selection → cleaning → hot alkaline peeling → washing → cutting → seed removal → softening → beating → deployment → homogenization → degassing → sterilization → canning → sealing → cooling → packing → storage . Second, the operating points: 1, the choice of materials: should be free of pests and diseases, fully mature, red meat as a raw material of fresh pumpkin. 2. Peel the pumpkin: Use clean water (water quality must meet the requirements of GB5749-85 and GB10791-84 4.1, follow-up process needs water quality requirements with this) wash away the surface sediment, put the temperature is 80-85 °C , Concentration of 5-8% sodium hydroxide solution, soak for 30 minutes. During the soaking process, stir with a wooden stick to completely remove the rind. Then, remove the squash from the lye pool and rinse it with water to remove the rind and residual lye. 3. Cut and Seed: Cut the peeled squash with a knife, remove the melon pods and melon seeds, and then cut into small pieces. 4. Softening and beating: Add water to the pan (the water used must be softened to soft water), then add 1% salt to the water, and then add the appropriate amount of citric acid to adjust the pH to 3.5. When the water temperature reaches 90-95°C, add 1% white wine and boil the cut pumpkin block for 5-7 minutes to achieve the purpose of softening and deodorizing. When beaten with a grinder or beater, the melon meat particles have a fineness (diameter) of 0.4-0.6 cm. 5, deployment: (1) formula (%). Pumpkin pulp 40, compound thickener 0.3, citric acid 0.1, white granulated sugar 0.2, sodium benzoate 0.05, supplemented with cold boiled water 100. (2) Excipient quality requirements: The granulated sugar meets the GB317 superior and class 1 standards; the citric acid meets the GB 1987 standard; the sodium benzoate meets the GB 1905 standard; and the water meets the requirements of 4.1 in the GB 5749-85 and GB 10791-84. (3) Preparation method: Mix at a temperature of 60-70°C, add a mixture of raw materials and add water to the specified amount. 6. Homogenization: homogenization is performed at a pressure of 250 MPa through a high-pressure homogenizer, and the fineness (diameter) of the melon flesh is required to be 1-2 mm. 7. Degassing: The homogenized pumpkin juice is degassed by vacuum degassing at a temperature of 50-70° C. The vacuum degree in the tank is 0.1 MPa, and the degassing time is 25-30 minutes. 8. Sterilization: Use high-temperature instantaneous pasteurization method to sterilize at 95-98°C for 30 seconds. 9. Canning, Sealing, Cooling: When the canned vacuum is required to reach 0.35 MPa, the pumpkin juice with a temperature of about 90°C is packed in a fully-washed glass bottle and sealed immediately. The cold water is cooled to about 38°C. . Third, pay attention to matters 1, the quality of pumpkin directly affects the quality of the product. The raw materials must be fully mature, free from pests and diseases, and mildew. Over-ripe and unripe fruit and delicacy fruit, although also used for processing, but the quality of the product is poor, it is generally best not to use this material. 2. After the packaged product, it is preferable to use a lower temperature in order to reduce changes in flavor, color, and nutrition during storage. Especially for beverages in glass bottles, avoid direct sunlight because vitamin C is easily destroyed by ultraviolet light in the sun. 3, the deployment of beverages in the process must be strengthened health management, to avoid deterioration of products caused by microorganisms.

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