Technical Study On The Spray Drying And Extrusion Puffing Of Pumpkin Powder

Pumpkin is a kind of vegetable which be cultivated widely,pumpkin has a lot of advantages,such as high fruit set percentage,in the past time,pumpkin was considered to be a kind of extensive crop.Starting in the1980s,the major product is pumpkin powder,which keeps all kinds of nutritional gallery of fresh pumpkin,and is enjoyed tremendous popularity by customers at home and aboard.As a major producer of pumpkin,China become an pumpkin powder exporting superpower naturally,The experiment produced the pumpkin powder by spray drying with fresh pumpkin as the main raw material,and discussed the effect of color-protecting concertration,feeding speed,inlet temperature and outlet temperature on product quality.At present,we can see all kinds of pumpkin powder products in the market,the third part of this paper used the pumpkin powder as the main material to produce snack food,and carried on discussion to the effect of percentage and moisture content of raw material,screw speed and extrusion temperature on product quality. Based on the analysis of data, we draw the following conclusion:(1)The second part of this paper determine the optimum technologic parameters by orthogonal experiment.The results are as follows:the dosage of citric acid plus Vc was0.10%plus0.30%,feedrate was8mL/min,inlet temperature was160℃,outlet temperature was90℃.(2)The third part of this paper determine the optimum technologic parameters by orthogonal experiment.The results are as follows:the dosage of pumpkin powder plus wheatmeal plus sweet rice flour was40%:30%:30%,moisture content of material was13%,screw speed60r/min,the temperature of the three regions was60℃,90℃,110℃.