Pumpkin Whole Meat Drink is a new type of beverage that uses pumpkin as raw material, sugar substitute sweetener, no coloring, flavor and preservative. The processing technology is introduced as follows:
Process flow: raw material selection and processing → softening → beating → blending → homogenization → degassing → pre-sterilization → canning, sealing → sterilization → cooling → inspection → finished products.
Operation points:
(1) Selection and processing of raw materials Select pumpkins with thick meat, few fibers, yellow color, and ripeness as raw materials. After peeling, cut open and dig out the quail, then cut into small pieces and wash it for later use.
(2) Softening and beating The pumpkin is placed in a sandwich pot and boiled gently until the pumpkin is soft-cooked. Then it is put into a paster (0.4-0.6 mm mesh), and the pumpkin pulp is placed in a colloid mill and further ground finely. .
(3) The pumpkin pulp, sweetener, thickener, and citric acid are blended into the blending tank according to the ratio. When blending, in order to make the pulp uniformly mixed with thickeners, sweeteners, and sour agents to improve the emulsification effect, the slurry temperature is 60-70° C., and the mixture is carefully stirred.
Ingredients ratio: pumpkin pulp 39%, compound thickener 0.3%, citric acid 0.1%, Langerhans protein sugar -500.2%, demineralized water 60%.
(4) Homogenization The formulated materials are homogeneously emulsified with a high-pressure homogenizer at a pressure of 250 MPa, and the fineness is below 1-2 μm.
(5) Degassing To ensure the product quality, remove the gas adhering to the suspended particles, maintain a good appearance, and prevent air bubbles from filling and sterilization. Vacuum degassing can be done in a degasser. The general hot degassing is preferably 50-70°C, the vacuum degree in the tank is 0.1MPa, and the degassing time is 25-30 minutes.
(6) Pre-sterilization is performed by pre-sterilization using a plate heat exchanger. Temperature 95-98 °C, about 30 seconds instant sterilization.
(7) Filling and sealing are automatically filled and sealed in time after canning. The vacuum degree of the seal is 0.035 mPa and the temperature of the feed solution is 80-90°C.
(8) Sterilization and inspection Sterilize immediately after filling and sealing. Sterilization (5′-30′-5′)/100°C. After sterilization, it was cooled to room temperature. Wipe the pot after the 25 °C insulation for 7 days, you can test, packaging factory.
Process flow: raw material selection and processing → softening → beating → blending → homogenization → degassing → pre-sterilization → canning, sealing → sterilization → cooling → inspection → finished products.
Operation points:
(1) Selection and processing of raw materials Select pumpkins with thick meat, few fibers, yellow color, and ripeness as raw materials. After peeling, cut open and dig out the quail, then cut into small pieces and wash it for later use.
(2) Softening and beating The pumpkin is placed in a sandwich pot and boiled gently until the pumpkin is soft-cooked. Then it is put into a paster (0.4-0.6 mm mesh), and the pumpkin pulp is placed in a colloid mill and further ground finely. .
(3) The pumpkin pulp, sweetener, thickener, and citric acid are blended into the blending tank according to the ratio. When blending, in order to make the pulp uniformly mixed with thickeners, sweeteners, and sour agents to improve the emulsification effect, the slurry temperature is 60-70° C., and the mixture is carefully stirred.
Ingredients ratio: pumpkin pulp 39%, compound thickener 0.3%, citric acid 0.1%, Langerhans protein sugar -500.2%, demineralized water 60%.
(4) Homogenization The formulated materials are homogeneously emulsified with a high-pressure homogenizer at a pressure of 250 MPa, and the fineness is below 1-2 μm.
(5) Degassing To ensure the product quality, remove the gas adhering to the suspended particles, maintain a good appearance, and prevent air bubbles from filling and sterilization. Vacuum degassing can be done in a degasser. The general hot degassing is preferably 50-70°C, the vacuum degree in the tank is 0.1MPa, and the degassing time is 25-30 minutes.
(6) Pre-sterilization is performed by pre-sterilization using a plate heat exchanger. Temperature 95-98 °C, about 30 seconds instant sterilization.
(7) Filling and sealing are automatically filled and sealed in time after canning. The vacuum degree of the seal is 0.035 mPa and the temperature of the feed solution is 80-90°C.
(8) Sterilization and inspection Sterilize immediately after filling and sealing. Sterilization (5′-30′-5′)/100°C. After sterilization, it was cooled to room temperature. Wipe the pot after the 25 °C insulation for 7 days, you can test, packaging factory.
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NINGXIA STARLIGHT FOOD TRADE CO.,LTD , https://www.starlightfood.com