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Pumpkin pulp active lactobacillus protein drink and production process thereof

A technology of active lactic acid bacteria and production technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not adapting to market demand, low protein content, and low utilization rate of pumpkin, so as to achieve good consumer acceptance and improve nutritional value , the effect of increasing farmers' income

Inactive Publication Date: 2012-06-06
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these documents provide the public with the technology of pumpkin deep processing, there are shortcomings such as low utilization rate of pumpkin, low protein content, long preparation cycle, monotonous taste, etc., resulting in poor selectivity of people, and to a certain extent, it does not meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] With fresh pumpkin as raw material. After cleaning and peeling, weigh 1000 grams, slice it, add 100 grams of fresh milk, 40 grams of melted sucrose and 2060 grams of drinking water, mix and cook at 100 ° C for 8 minutes, cool to 65 ° C, pass through a colloid mill and a high-pressure homogenizer, Continue to cool to 45°C, add 150 grams of lactic acid bacteria starter (produced and sold by Harbin Meihua Biotechnology Co., Ltd.), seal, control the fermentation temperature to 40-43°C, ferment for 4-6 hours, and the pH value of the fermentation end point is 3.6-4.0 , cooled to 5-10° C. to obtain pumpkin meat active lactic acid bacteria protein beverage.

Embodiment 2

[0028] With fresh pumpkin as raw material. After cleaning and peeling, weigh 1500 grams, slice them, add 160 grams of fresh milk, 60 grams of melted sucrose and 2280 grams of drinking water, cook at 100 ° C for 12 minutes, cool to 75 ° C, pass through a colloid mill and a high-pressure homogenizer, and continue to cool Add 320 grams of lactic acid bacteria starter (produced and sold by Shanghai Litong Biochemical Products Co., Ltd.) to 46°C, seal it, control the fermentation temperature to 40-43°C, and ferment for 4-6 hours. The pH value at the end of the fermentation is 3.6-4.0, and after cooling to 5-10° C. to obtain pumpkin meat active lactic acid bacteria protein beverage.

Embodiment 3

[0030] With fresh pumpkin as raw material. After cleaning and peeling, weigh 2500 grams, slice them, add 300 grams of fresh milk, 100 grams of melted sucrose and 5100 grams of drinking water, mix and cook at 100 ° C for 10 minutes, cool to 70 ° C, pass through a colloid mill and a high-pressure homogenizer, Continue to cool to 47°C, add 500 grams of lactic acid bacteria starter, seal, control the fermentation temperature to 40-43°C, ferment for 4-6 hours, the pH value of the fermentation end point is 3.6-4.0, cool to 5-10°C, and obtain pumpkin meat activity Lactic acid bacteria protein drink.

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PUM

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Abstract

The invention discloses a pumpkin pulp active lactobacillus protein drink and a production process thereof. The drink is prepared from the following raw materials according to the weight percentage: A: 30-38 of pumpkin pulp, 2.5-4.2 of fresh milk, 1.2-1.7 of saccharose, and the balance of added drinking water; and B: lactobacillus fermenting agent accounting for 4-8 percent of the A component. The preparation method of the drink has the advantages of simple process, short production period, application for industrial production, and the like. The mixture of the pumpkin pulp and the fresh milkundergoes the lactobacillus fermentation, thereby not only retaining the original nutrient ingredients in pumpkin and milk and adding the heal-care function of the lactobacillus but also improving the flavor of the product, therefore, the drink has good acceptance and market prospect.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a pumpkin meat active lactic acid bacteria protein drink prepared by rapid fermentation of lactic acid bacteria with pumpkin and fresh milk as main raw materials and a production process thereof. Background technique [0002] Lactic acid bacteria and their fermented products have physiological functions such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, and improving immunity. At present, lactic acid bacteria fermented food is mainly yogurt products. Pumpkin is a plant widely planted in vast areas of my country, and its output is relatively large. Pumpkin is rich in vitamins A, B, C and minerals, 8 essential amino acids and histidine, soluble fiber, lutein and phosphorus, potassium, calcium, magnesium, zinc, silicon and other trace elements. Pumpkin can effectively prevent and treat high blood pressure, diabe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/29A23L1/212A23L19/00A23L33/00
Inventor 徐伟石海英朱奇彭向前白青杨洪双
Owner LIAOCHENG UNIV