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Preparing technique of lactic acid bacteria zymolysis squash and its products

A technology of lactic acid bacteria fermentation and preparation process, which is applied in the field of lactic acid fermentation of preserved pumpkin, and achieves the effects of bright color, excellent taste and flavor, and soft sour taste.

Inactive Publication Date: 2008-04-16
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Utilizing lactic acid bacteria to ferment pumpkin to make lactic acid bacteria fermented pumpkin preserves, pumpkin sauce and pumpkin beverage preparation technology and its products have not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take fresh pumpkin as raw material, weigh 1000g after washing and peeling, cut into 1cm thick slices, blanch at 90-100°C for 1-4 minutes, then cool to 18-25°C, put into fermenter, put into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Lactobacillus breve at a ratio of 2:1:1, sealed, controlled fermentation temperature is 18-25°C, and the fermentation cycle is 7 -15 days, the final pH value of fermentation is 3.0-3.5; take out the fermented pumpkin, control the water, then put it into boiled 45% granulated sugar solution, heat for 25-35 minutes, and then continue to soak in the sugar solution for 11- After 13 hours, take out the sugar and bake at 60-70°C until it is not sticky to the hands, which is the preserved pumpkin fermented by lactic acid bacteria.

Embodiment 2

[0027] Take fresh pumpkin as raw material, weigh 1000g after washing and peeling, cut into 1cm thick slices, blanch at 90-100°C for 1-4 minutes, then cool to 18-25°C, put into fermenter, put into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Lactobacillus breve at a ratio of 2:1:1, sealed, controlled fermentation temperature is 18-25°C, and the fermentation cycle is 7 -15 days, the fermentation terminal pH value is 3.0-3.5; the fermented pumpkin is taken out to squeeze the juice, the filtrate is taken, and the pumpkin fermentation liquid (the aqueous solution in the fermented pumpkin) and the pumpkin sugar soaking liquid (the sugar content of 22-25%) and water deployment, the weight ratio of the filtrate, fermentation liquid, sugar soaking liquid and water is 1:1:2:1, the sugar content of the drink after deployment is 10-13%, and the pH is 4.0 -4.5, the lactic acid bacter...

Embodiment 3

[0029] Take fresh pumpkin as raw material, weigh 1000g after washing and peeling, cut into 1cm thick slices, blanch at 90-100°C for 1-4 minutes, then cool to 18-25°C, put into fermenter, put into 10 -30 grams of lactic acid bacteria starter, the lactic acid bacteria starter is made by compounding Lactobacillus plantarum, Lactobacillus reiseri and Lactobacillus breve at a ratio of 2:1:1, sealed, controlled fermentation temperature is 18-25°C, and the fermentation cycle is 7 -15 days, the final pH value of the fermentation is 3.0-3.5; take out the fermented pumpkin and squeeze the juice, take the filter residue, add water according to 1-1.5 times the weight of the filter residue, beat the pulp, and then add 45-50% of the total weight of the filter residue and water Granulated sugar is then heated and concentrated until the sugar content is 45-55% to obtain lactic acid bacteria fermented pumpkin paste.

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PUM

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Abstract

The present invention discloses a preparing technics for lactobacillus ferment cushaw as well as its product. With cushaw as main material, to composite lactobacillus ferment agent through manpower inoculation, then to perment under the condition of non-oxygen, middle temperature and slow speed, after perment to prepare lactobacillus perment cushaw dried meat, cushaw catsup and cushaw drink three products. The perment product keeps the connatural nutrition components of cushaw, has the special nutrition and flavor of lactobacillus perment cushaw, sourness is gentleness, aroma is purity, without any essence, pigment and antiseptic, is a new type savageness cushaw perment product. The present invention provides a new technics for using cushaw, and adds a new variety for lactobacillus perment product and is convenient to produce with industrialization.

Description

technical field [0001] The invention relates to a process for preparing lactic-acid-fermented preserved pumpkin, pumpkin paste and pumpkin drink by using pumpkin as raw material and fermenting lactic acid bacteria and its products. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to food safety, nutrition and their own health. Lactic acid bacteria and their fermented products have good effects on human health. It has physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. [0003] At present, lactic acid bacteria fermented foods mainly include lactic acid milk products and sauerkraut products. Utilize lactic acid bacterium to ferment pumpkin to make lactic acid bacterium fermented pumpkin preserves, pumpkin sauce and pumpkin beverage preparation technology and its product...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张华吴兴壮张晓黎鲁明迟吉捷于淼姜福林石太渊王小鹤李莉峰张锐高雅韩艳秋朱华宫胜利
Owner 辽宁省农业科学院食品与加工研究所
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