(I. Overview

Pumpkin is a cucurbitaceous plant produced throughout the country. Its ingredients contain arginine, aspartic acid, carotene, vitamin B family, ascorbic acid, fenugreekine, adenine, fat, glucose, pentosan, and mannitol. Wait. Which contains fat 2%, containing special fatty acids and a lot of vitamin E. It also contains some organic acids, inorganic salts, lutein, pectin and enzymes. The pumpkin milk is fermented with lactic acid bacteria and can be processed into a pumpkin lactic acid bacteria compound beverage with special flavor, good taste and appearance.

(b) Raw materials and formulas

Milk powder: 11.5%;

Pumpkin juice: 15%;

White sugar: 8%;

CMC: 0.35%;

Mixed lactic acid bacteria species: 3%;

Protein sugar: 0.05%.

(III) Process flow

Fresh pumpkin→Cleaning→Cracking→Cuting→Crushing→Pressing→Filtering→Pumpkin juice, milk, white sugar→Dissolving and filtering→Mixing (pumpkin juice)→Sterilization→Cooling→Inoculation→Fermentation→Distribution (water, auxiliary materials)→ Homogeneity → filling and sealing → finished product

(four) operating points

1 pumpkin pretreatment: soaked with water to wash off the dirt and pesticide residues on the pumpkin, then cut the pumpkin, dig out the pumpkin, cut into small pieces, crush and juice. The collected pumpkin juice was added to the pectinase, clarified and filtered for later use.

2 Milk fermentation: Milk and white sugar are dissolved and filtered, mixed with pumpkin juice, sterilized and cooled to 43°C. The cultured Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) are connected and the inoculum amount is total amount. 3%. After inoculation, the fermentation temperature was controlled at 42°C for 3 to 5 hours and the pH at the end of the fermentation was controlled at about 3.5.

(3) Excipient treatment: The thickener CMC is dissolved in water and then ground with a colloid mill. Dispensing should be sterilized first.

4 deployment: the sterilization of CMC and other accessories into the blending tank, slowly add yoghurt, while stirring while mixing.

5 Homogeneous: High-pressure homogenization at 20-40 MPa to form a uniform and stable system. Then fill the seal. (e) Quality standards

1. Sensory Index

Light yellow, slightly pumpkin flavor, sweet and sour taste, no peculiar smell, not greasy or astringent, creamy, non-layered.

2. Microbiological indicators

Lactic acid bacteria ≥10-6/ml, total bacterial count ≤100/ml; E. coli ≤3/ml; pathogens may not be detected.

3. Shelf life

Filled with a plastic cup seal, shelf life of 3 months.

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