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Preparation method of pumpkin juice

A technology of pumpkin juice and pumpkin, applied in food preparation, bacteria used in food preparation, food science, etc., to achieve the effect of good color and flavor, and unique taste

Inactive Publication Date: 2014-03-19
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there is a good market demand for pumpkin products, due to the restriction of the characteristics of pumpkin materials in my country, the original semi-products are not satisfactory in terms of processing technology and product characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of pumpkin juice, comprising the steps of:

[0020] (1) Choose fresh, pest-free pumpkins, cut them into small pieces, put them in a colloid mill, and add water of the same quality for grinding;

[0021] (2) Sterilize the ground pumpkin juice by heating it at 80°C for 15 minutes;

[0022] (3) Naturally cool the sterilized mixed fruit juice to 40°C;

[0023] (4) Add 0.05% strain to the cooled mixed fruit juice, and the initial viable count is 1.0×10 7 cfu / mL,

[0024] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 60 hours.

Embodiment 2

[0026] A preparation method of pumpkin juice, comprising the steps of:

[0027] (1) Choose fresh, pest-free pumpkins, cut them into small pieces, put them in a colloid mill, and add water of the same quality for grinding;

[0028] (2) Sterilize the ground pumpkin juice by heating it at 90°C for 10 minutes;

[0029] (3) Naturally cool the sterilized mixed fruit juice to 50°C;

[0030] (4) Add 0.1% strain to the cooled mixed fruit juice, and the initial viable count is 2.0×10 7 cfu / mL,

[0031] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 72 hours.

Embodiment 3

[0033] A preparation method of pumpkin juice, comprising the steps of:

[0034] (1) Choose fresh, pest-free pumpkins, cut them into small pieces, put them in a colloid mill, and add water of the same quality for grinding;

[0035] (2) Sterilize the ground pumpkin juice by heating it at 85°C for 15 minutes;

[0036] (3) Naturally cool the sterilized mixed fruit juice to 45°C;

[0037] (4) Add 0.08% strain to the cooled mixed fruit juice, and the initial viable count is 1.5.×10 7 cfu / mL

[0038] The number of yeast: the number of lactic acid bacteria is 1:2, and the fermentation is carried out at a constant temperature of 37°C for 68h.

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Abstract

The invention relates to a preparation method of pumpkin juice, belonging to the technical field of food and beverage processing. The preparation method specifically comprises the following steps: cutting selected fresh pumpkins without pest corrosion into pieces, placing the pieces into a colloid mill, adding water with the same amount as the pumpkin for grinding, heating the grinded pumpkin juice at 80-90 DEG C for 10-15min, naturally cooling to 40-50 DEG C, adding saccharomycetes and lactic acid bacteria with the mass fraction of 0.05-0.1%, and fermenting at the constant temperature of 37 DEG C for 60-72h. The pumpkin juice prepared by the method is good in color and flavor and unique in mouthfeel; the pumpkin processing and lactic acid bacteria fermenting are combined to prepare the novel fermented beverage with the nutritive value of fruits and vegetables and the healthcare function of probiotics, so that the requirement on market development can be met.

Description

technical field [0001] The invention relates to a method for preparing a beverage, in particular to a method for preparing pumpkin juice with rich nutrition and unique flavor, and belongs to the technical field of food and beverage processing. Background technique [0002] Pumpkins consist of skin (17%), flesh (73%), pulp and seeds (10%). Pumpkin pulp is rich in nutrients, including pectin, pentosan, mannose, 19 kinds of amino acids, vitamin C, carotene, minerals (calcium, phosphorus, magnesium, zinc, etc.) and alkaloids (cucurbitine, trigonelline, etc.) )Wait. Wang Ping and others measured the nutritional components of pumpkin fruits. The research showed that pumpkins contain high levels of β-carotene, especially the Indian pumpkin variety red-skinned pumpkin, which has a fresh weight of 34.22mg / 100g; the pectin content is also high. The highest green-skinned pumpkin has a fresh weight of 2.03g / 100g; the mineral elements contained in pumpkin varieties are characterized by...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/84A23L33/00A23V2002/00A23V2400/11A23V2250/76
Inventor 曾琼
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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