Method of processing pumpkin powder

• Main Authors: FU QIANG, WANG LIJING, YIN JUN, LIU HONG, HAN GUOMIN, HAN GUOJIANG, ZHANG LINLIN, WANG YANHONG
• Format: Patent
• Language: Chinese; English
• Published: 27.06.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of processing pumpkin powder includes steps: selecting fully ripen 'Chaonan No.1' pumpkins without decaying or deterioration; using flowing clear water to wash the selected pumpkins, cut-opening the pumpkins to remove seeds, and dicing the pumpkins; putting the pumpkin dices into a centrifuge to centrifugally remove free water; placing the pumpkin dices subjected to centrifugal treatmentinto a drying box for drying; subjecting the pumpkin dices taken out of the drying box to microwave drying and sterilization; sending the pumpkin dices subjected to microwave drying into a super-micro mill, milling and sieving to obtain pumpkin powder, and packaging the pumpkin powder. The pumpkin powder made by the method is insusceptible to nutrient loss and less prone to dice pasting. In addition, the pumpkin powder is golden yellow, high in nutrient content, and high in yield.