Making drinks with pumpkin
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First, the process flow: Material selection → cleaning → hot alkaline peeled → 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: Wash the surface sediment with clean water and place in a solution of sodium hydroxide with a concentration of 5-8% at a temperature of 80-85°C and 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, complement 100 with cold boiled water. (2) Blending method: Mix at a temperature of 60-70°C, mix it with each raw material, and finally 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 for 30 seconds at 95-98°C. 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. . In order to reduce changes in flavor, color, and nutrition, lower temperature storage is desirable. At the same time in the processing to avoid microbiological product deterioration.