Study On Processing Of Flavour Dried Pumpkin Products

Pumpkin is rich in nutrients. As nutrients, active ingredients and features of thepumpkin has have already been studied for a certain extent, Pumpkin has thefunctions of anti-high blood sugar, high cholesterol, high blood pressure and othereffects, But pumpkin functional ingredients have not been wholly developed andused, pumpkin-related products are relatively small in kind and scale, which can notmeet the domestic market demand. In this research, raw pumpkin was used, throughthe sucralose and granulated sugar distribution and other means, to develop theflavor low sugar dried pumpkin products to maximize the use of resources,increasing their added value. This job was significantly economic and sociallybenefit. The main findings are as follows:The research studied the influence of different moisture content on pumpkinproducts’ hardness, chewiness and senses. Different moisture content of pumpkinstrips affect hardness, chewiness significantly. With the decrease of the moisturecontent of pumpkin, Hardness increased regularly, and the chewiness and sensoryscores showed a decreasing trend after the first increase with decreasing moisturedecreases. Determining that30%moisture content is the optimum moisture content,the drying process for the drying is70℃for6h.The research studied the influence of different cooking time on pumpkinproducts’ texture, color and sensory. With the extension of the cooking time, theproduct color was becoming dark, cooking time had a great influence on products’hardness, If cooking time was short, pumpkin tissue is not hard enough. Consideringthe cost factor texture, color, sensory and cooking time, cooking time should be bestto30min.Use the amount of sticky rice flour, white sugar, sucralose, chili powder, salt,etc. for single-factor design experiments, the effects of different dosage on theproduct texture, sensory, color and water activity, etc. had been studied. On thisbasis, By sucralose and sugar complex experiments, the optimal ratio of sucralosecomplex was sucralose provides50%of sweetness. orthogonal array design methods were made for the subsequent investigations. The best ratio of slurry could be: per100g water with white sugar20g, sucralose0.05g, salt7g, chili powder10g, riceflour70g.Comparison hot air drying and vacuum microwave drying on the characteristicsof drying, the product texture, color, taste to optimum moisture content and drymethod. The products’ texture, color and sensory vary with different drying methods.Vacuum microwave drying products’ color is bright yellow, which is moreacceptance than hot air, but the taste is hard to chew and poor; contrast, although thecolor of the products by the hot air drying is brown, but senses a higher score, betterquality, hardness, chewiness moderate. Determine that the most appropriate drymethod for products is hot air drying, dry manner of temperature60℃for150min,product moisture content of25%(wet basis).Determination of the nutritional content, physicochemical and microbiologicalindicators of dried pumpkin products, This product sensory indicators, chemicalindicators, microbial indicators and other health indicators are in line with thenational standard preserves health standards of GB14884-2003requirements. Sugarcontent of the product is37.42%, far less than the national standard sugar content(≤85%), which fulfills the requirements of low sugar.