PUMPKIN PULP FLOUR PRODUCTION METHOD Russian patent published in 2012 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The pumpkin pulp production method involves pumpkin pulp drying in a single layer and milling into pieces sized no more than 12 mm. Drying is performed under infrared radiation action at a temperature of 40-60°C till air-dry condition; weight parts content per 100 g of the flour being: proteins - 12.61%, lipids - 5.8%, carbohydrates - 55.15%, mineral substances - 10.35%, β-carotene - 63.50 mg, vitamin C - 86.90 mg.

EFFECT: method allows to produce the ready product of pumpkin pulp remaining as a result of pumpkin industrial treatment in the form of flour with nutritional and useful properties.

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