Pumpkin powder

From pumpkin, pumpkin powder is produced. Pumpkin powder is how it is known in English. Ascorbic acid, trigonelline, adenine, fat, glucose, pentosan, mannitol, as well as some organic acids, inorganic salts, lutein, leucin, pectin, and enzymes are all components of vitamin E.

Nutritional value

In addition to citrulline and arginine, pumpkin powder provides a rich source of carbs, protein, dietary fibre, vitamins, carotenoids, and rich trace elements like potassium, iron, magnesium, etc. Quite healthy but very low in fat.

Function

In addition to citrulline and arginine, pumpkin powder provides a rich source of carbs, protein, dietary fibre, vitamins, carotenoids, and rich trace elements like potassium, iron, magnesium, etc. Quite healthy but very low in fat.

Pumpkin contains the cyclopropyl amino acid CTY, which can help the pancreas secrete more insulin and make more Glut-2. The protective properties of zinc and chromium on insulin cells make them crucial components of the hormone insulin. Pumpkin powder can enhance insulin release in 60% of diabetic patients, drop blood pressure in 70% of them, and lower blood sugar in 80% of them. As a result, pumpkin powder clearly has an impact on both preventing and managing diabetes.

Cobalt, which is abundant in pumpkin and crucial for the metabolism of protein, fat, and carbohydrates as well as the formation of haemoglobin, can widen blood vessels and reduce blood pressure. Cobalt can also stimulate the human body's metabolism, support hematopoietic activity, and take part in the production of vitamin B12 in the human body. It has unique effects on preventing and treating diabetes as well as lowering blood sugar levels. It is a necessary trace element for human islet cells.

The pectin in pumpkin powder can aid people with impaired liver and kidney function by enhancing the ability of liver and kidney cells to regenerate, delaying the intestinal absorption of sugar and fats, as well as neutralising and removing heavy metals and some pesticides from the body.

A lot of SOJ components, particularly those found in pumpkin powder, have been shown to increase skin hydration, beauty, and plumpness, especially in women.

Application

Pumpkin powder is widely used in natural health nutrition products, functional foods, beverages, high-grade pasta and meat food additives, fortifiers, and can also be used in specialty cosmetic additives and pharmaceutical raw materials. These products can be used as special foods for diabetics and health foods for consumers.

Pumpkin powder has a refreshing flavour of fresh pumpkin in addition to its golden colour. It has a mesh size that may be changed between 100 and 120 mesh and is readily soluble in water. It doesn't add colour or flavour and doesn't contain any additives, preservatives, or pigments. It is the only green food that is entirely natural—Chaoyang Dadi pumpkin powder.

Additionally, it relaxes tendons, stimulates blood flow, delays the onset of wrinkles, prevents cancer, etc. It aids in human growth and strengthens the immunological system of the body.

Technique for processing

Treatment:

1. Pick melons with hard skin, a long ripening period, and orange-red flesh when pumpkins are in full bloom. Wash, take off the skins, seeds, and stems. In the large-scale deep processing of pumpkin industry, a pumpkin peeling machine can be employed in place of traditional manpower for peeling. 

2. Shred: Roughly chop the processed pumpkin into shreds, soak for one hour in clean water, dehydrate, and remove. 

3. Drying: Select a spot that is clean, put gauze over it, then scatter the cleaned pumpkin slivers over it. Allow the area to dry in the wind or the sun.

4. Drying: Spread the pumpkin that has been shredded into the oven, set the temperature to 60 to 80 degrees Celsius, bake for about 8 hours, and remove when it feels dry.

5. Crushing: To make the shredded pumpkin into fine powder, first clean and dry the pulverizer. 

6. Sieve: The powder should be sieved before being placed in a ceramic plate. It is possible to re-pulverize coarse particles.

7. Sterilization: Dry the sifting powder for two hours before packaging by placing it in an oven set to 80°C. Pumpkin powder scraps can be added to flour to produce pumpkin noodles and sauce, or they can be utilised to make pumpkin cakes. 20% pumpkin scraps and 80% sucrose are combined to produce a pastry; 54% pumpkin and 46% sweet potato powders are combined to make a paste, which is then combined with a little amount of alum and pressed through a vermicelli machine. The completed product is pumpkin vermicelli, which is boiled and sun-dried; pumpkin powder crystallisation and concentrated spray can be formed into pumpkin drink; this drink can then be combined with tea leaves to produce quick-acting pumpkin tea; pumpkin cake; and other products.

Contrasting several drying techniques for producing pumpkin powder

The pumpkin powder processed and created by the spray-drying method is dazzling in appearance, dissolves quickly, and has a strong solubility. It also has a short heating time and continuous operation, which may preserve the original nutrition and flavour of the pumpkin to the fullest extent. Oven drying has the advantage of being a low-cost piece of equipment, but it cannot be used constantly, there is a significant loss of nutrients, and it is difficult to dissolve.