Pumpkin, often referred to as the "treasure melon," is not only a seasonal favorite but also a powerhouse of nutrition and health benefits. Modern scientific research has revealed that certain compounds found in pumpkin juice can help neutralize harmful substances such as pesticides and nitrites. Additionally, pumpkin has been shown to support the management of conditions like diabetes, hypertension, atherosclerosis, hepatitis, liver cirrhosis, nephritis, and prostatitis. Its potential for disease prevention and control makes it an excellent candidate for developing a range of processed pumpkin products to meet growing consumer demand.
**Health Pumpkin Powder**
To create a nutritious pumpkin powder, select fully ripe pumpkins with a golden hue. After thorough cleaning, the pumpkins are peeled, sliced, and soaked to remove impurities. The slices are then sun-dried and placed in an oven at around 80°C until fully dehydrated. Once cooled, they are ground into a fine powder using a sterilized mill. The resulting powder is sifted through a 28-mesh/cm² sieve to ensure consistency and then stored in a dry, cool place to maintain quality and shelf life.
**Low-Sugar Pumpkin Sauce**
For a low-sugar version, mature pumpkins are washed, peeled, and cut into small pieces (4–5 cm long, 1 cm wide, and 1 cm thick). These are steamed and blended into a smooth slurry. The mixture is then heated and concentrated in a pan while adding sodium alginate and citric acid to adjust the pH to 3.5. The sauce is further concentrated until the soluble solids exceed 55%. After sterilizing the bottles, the hot sauce is filled at a temperature above 65°C and sealed. Finally, the product undergoes a 20-minute boiling water sterilization process to ensure safety and longevity.
**Pumpkin Gravy**
The preparation begins by washing and peeling the pumpkin, then cutting it into small particles of 0.4–0.6 mm. The pieces are heated to 90°C for 5–10 minutes to soften them, then blended into a smooth paste. A mixture of 30–50% pumpkin juice, protein sugar, and other additives is added to a homogenizer and processed under 10–30 MPa pressure to refine the texture. The mixture is then degassed under vacuum for 10 minutes before being sterilized and packaged, resulting in a smooth, creamy, and visually appealing pumpkin gravy.
**Pumpkin Cream**
To make pumpkin cream, fresh pumpkins are cleaned, peeled, and cut into strips or cubes. Warm water at 60–65°C is added to submerge the pumpkin pieces, along with glucoamylase to aid in saccharification. After soaking for 2–3 hours, the excess water is drained, and the pumpkin is treated with a 18–28% sodium thiosulfate solution for 24 hours. The treated pumpkin is then left in a cool, ventilated area to allow frost formation. After about five days, a white pumpkin cream forms on the surface. The frost particles are collected gradually until the desired amount is obtained, yielding a unique and natural pumpkin-based cream.
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