The Production Technology Of Pumpkin Juice And Instant Pumpkin Powder

Pumpkin is a large output agriculture product which has high nutrition, but industrial processing products are rarely seen in the market, especially for pumpkin juice and instant pumpkin powder products. Firstly, the optimal pumpkin varieties were chosen based on the contents of β- carotene, soluble polysaccharides and Vc. Secondly, the process conditions of pumpkin juice concentrate and instant powder were selected through the experiment of single factor and orthogonal. Later, the relevant process parameters and industrialized products were obtained. Eventually, High fructose content pumpkin juice concentrate was achieved through further digestion test of enzyme. The main results were described as follows.(1) 100℃, p H of 6 and 1min were the best blanching conditions for pumpkin juice concentrate in the process optimization test. The best conditions for enzymatic hydrolysis of pumpkin juice were 0.09g/L pectinase, 0.1g/L starch, 50℃ and 149 min.(2) The best conditions of spry drying were maltodextrin of 30%, inlet temperature of170℃and pumpkin juice concentrate of 30 oBrix in the production of pumpkin instant powder experiment. The flour yield, hygroscopic and comprehensive score of pumpkin instant powder was the best in this condition.(3) The best decolorizing conditions was 0.35g/m L X-5 resin, p H of 2.5, 26℃ and 1h,the best enzymatic hydrolysis conditionds of surase were 0.22g/m L sucrase, p H of 5.5, 60℃and 120 min and the best enzymatic hydrolysis of isomerization of glucose enzyme were50mg/m L isomerization of glucose enzyme, 80℃ and 150 min which was achieved in the process of colorless high fructose pumpkin juice.