Pumpkin puree with eutrophic function and preparation method thereof

• Main Authors: ZHANG XIANGDONG, WU TIANLONG, LIAO JIANLI, CAO JINCHA
• Format: Patent
• Language: Chinese; English
• Published: 09.04.2021
• 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

The invention discloses a pumpkin puree with an eutrophic function and a preparation method thereof, and relates to the field of agricultural product processing. The raw materials comprise pumpkin stems, leaves, tendrils, young fruits, pulp, seed shells, seed kernels, flowers, peels and fruits. The preparation method comprises the following steps: 1, preparing the raw materials into pumpkin stem-leaf-tendril juice, young fruit juice, pulp powder, seed shell powder, crushed seed kernels, crushed flowers, peel puree and fruit puree; 2, preparing pumpkin pureewith an eutrophic function from 2-4 parts of pumpkin stem-leaf-tendril juice, 2-4 parts of pumpkin young fruit juice, 2-4 parts of pumpkin pulp powder, 2-4 parts of pumpkin seed shell powder, 2-4 parts of crushed pumpkin seed kernels, 2-4 parts of crushed pumpkin flowers, 2-4 parts of pumpkin peel puree and 72-86 parts of pumpkin fruit puree; 3, packaging. According to the invention, the pumpkin puree is prepared from all parts of pumpkin flowers, stems, le