The Study On The Component Analysis And Machining Technology Of Pumpkin

In the studies, the physical and chemical indexes were determined, the fruit characters of different pumpkin varieties were described and the technique of the pumpkin flesh fruits beverage and the pumpkin lactobacillus beverage wre studied.The results were as follows:(1)the 031461 had good nutrition because of high quantity in Vc, β- carotene,starch, total sugar, et al; it could be used as hybrid parents of small scaled family edibility pumpkin breeding because of thin fruit peel and small physical volume;(2) In this experiment, the pumpkin flesh fruits beverage and the pumpkin lactobacillus beverage had been researched because the pumpkin had good quality in processing.Through experiment, we make sure the excellent formulation of the pumpkin flesh of fruits beverage:The pumpkin is original to strach 40%, cane sugar 6%, lemon sour 0.02%, Malic acid 0.08%, the card pulls the gum:CMC-Na1:1 stabilize a dosage as 0.15%,54% of water,excellent production craft is:Pumpkin was scalded under 100℃ in 6 minutes after cleaned and wiped off the skin.After beat the syrup empress,the Pumpkin was treated under 70 ℃ in 15 minutes.Then we can prepare the product according to the prescript.After preparing,we adjusted it twice under 25MPA.After sealed completely, the bottles was disinfected under 100℃in 30 minutes. Then we can acquire the pumpkin flesh of fruits beverage who had abundant nourishment, good taste and health function;(3)The pumpkin lactobacillus beverage was obtained through fermented which had turned into juice.we measured the chang trend of the main nourishment composition in the whole process: the total sugar of the lactobacillus beverage was reduced but the total sour was increased in proceeding; the carotene was quickly decreased;The fruit gum was reduced gradually; the amylose of the Pumpkin was preserved. Now we can know the pumpkin lactobacillus beverage, which had on the certain the health effect like the other lactobacillus beverages.