Fermented carrot sauce and preparation method thereof

A technology of carrot paste and carrot pulp, which is applied in food preparation, food preservation, food science, etc., can solve problems such as not soft and astringent taste, uncoordinated product aroma and original taste, etc., and achieve good aftertaste, strong functionality, sour sweet pure effect

Inactive Publication Date: 2011-04-27
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A carrot paste product and a preparation method thereof. Choose non-rotten and fresh carrots as raw materials, precook them and beat them, mix them evenly with 50% starch syrup at a ratio of 50%, and then sterilize them. The sterilization temperature is 85°C and the time is 10 minutes. After the feed liquid is cooled to 30°C after sterilization, the compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus paracasei) are mixed according to 10 5 The ratio of cfu / mL was inoculated into the sterilized and cooled carrot slurry, fermented at 30°C for 76 hours, and the pH value was 3.0 as the fermentation end point, and the fermented carrot slurry was standardized to obtain the finished product of fermented carrot sauce. Put the standardized carrot sauce in a refrigerator at 0-4°C to refrigerate, and the shelf life of the product at 0-4°C is 21 days;

Embodiment 2

[0025] A carrot paste product and a preparation method thereof. Choose non-rotten and fresh carrots as raw materials, precook them, beat them, stir them evenly with 12% glucose at a ratio of 88%, and then sterilize them. The sterilization temperature is 90°C and the time is 8 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus) according to 10 6 The ratio of cfu / mL was inoculated into the sterilized and cooled carrot slurry, fermented at 35°C for 72 hours, and the pH value was 2.8 as the fermentation end point, and the fermented carrot slurry was standardized to obtain the finished product of fermented carrot sauce. The standardized fermented carrot sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and then packed in aseptic cans. The shelf life of the product at room temperature is 18 m...

Embodiment 3

[0027] A carrot paste product and a preparation method thereof. Choose non-rotten and fresh carrots as raw materials, precook them, beat them, mix them evenly with 26% glucose syrup at a ratio of 74%, and then sterilize them. The sterilization temperature is 95°C and the time is 5 minutes. After the feed liquid is cooled to 45°C after sterilization, compound lactic acid bacteria (Lactobacillus crispatus, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL is inoculated into the sterilized and cooled carrot slurry, fermented at 45°C for 60 hours, and the pH value is 3.6 as the fermentation end point, and the fermented carrot slurry is standardized to obtain the finished product of fermented carrot sauce. The standardized carrot sauce cans are sealed and then sterilized at 100°C for 20 minutes. The product has a shelf life of 18 months at room temperature;

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PUM

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Abstract

The invention discloses a fermented carrot sauce and a preparation method of the fermented carrot sauce. The fermented carrot sauce is characterized by consisting of the following components in percentage by weight: 50 to 100 percent of carrot pulp and 0 to 50 percent of syrup or substitutive sugar. The preparation method comprises the following steps of: precooking carrots and then pulping the precooked carrots; uniformly stirring the components in percentage by weight, and sterilizing the mixture, wherein the sterilization temperature is between 85 and 132 DEG C, and the sterilization time is between 20 seconds and 30 minutes; after the sterilization, cooling the carrot pulp to the temperature of between 20 and 45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled carrot pulp according to a proportion of 103 to 109 cfu/mL, fermenting the mixture for 24 to 84 hours at 25 to 45 DEG C, and ending the fermentation when the pH value is between 2.5 and 4.0; and standardizing the fermented carrot pulp to obtain a finished product of the fermented carrot sauce. The preparation method can: (1) produce natural softness and sourness and effectively remove wild wormwood taste in the carrots; (2) improve the amino acid content in the carrot pulp by over 20 percent through lactic acid bacteria fermentation, improve flavor substances by over 30 percent, and effectively improve the flavor and the mouthfeel of the product; (3) fully maintain nutrient components such as vitamins, dietary fibers and the like in the carrot raw material; and (4) prolong the shelf life of foods and prevent putrescence.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable sauce production. technical background [0002] At present, the main products of fruit and vegetable sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot jam and so on. Its production process is cleaning, beating (juicing), concentration, blending, canning and sterilization. The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product. [0003] Along with improving day by day of people's living standard, more and more people begin to pay attention to nutrition and health food, and the novel fermented carrot paste product that is not only delicious but also has good nutrition and health function is very popular am...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/015A23L3/3472A23L1/09A23L21/12A23L33/125
Inventor 熊涛谢明勇关倩倩宋苏华高丽
Owner NANCHANG UNIV
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