Fermented pumpkin beverage and preparation method thereof

A pumpkin and beverage technology, which is applied in the directions of dough preparation, baking, and food ingredients as taste improvers, can solve the problems of insufficient aroma and flavor of pumpkin beverages, difficult for consumers to accept, and low sugar content in pumpkin, and achieve nutritional value. Rich, fragrant, uniform effect

Active Publication Date: 2014-05-14
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low sugar content of pumpkin, the fermentation effect of the strain is poor, and the aroma and flavor of the pumpkin beverage are insufficient, so it is difficult to be accepted by consumers

Method used

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  • Fermented pumpkin beverage and preparation method thereof
  • Fermented pumpkin beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of fermented pumpkin beverage, comprising the following steps:

[0024] 1) Cleaning, slicing, and color protection treatment: choose undamaged mature pumpkins, after cleaning, peel the pumpkins, seeds and scoops, clean them, slice them, and soak them in 1% (weight to volume ratio) sodium pyrophosphate solution Pumpkin slices for 4 minutes, then boiled and blanched for 6 minutes after rinsing.

[0025] 2) Preparation of pumpkin puree: put the pumpkin slices treated for color protection into a juice extractor, add 1 times the weight of water for beating, and obtain pumpkin pulp.

[0026] 3) Preparation of pumpkin rusk: Take 400g of pumpkin pulp, mix with 500g of high-gluten flour, 5g of yeast, 2.5g of bread improver, 30g of milk powder, 100g of white sugar, 5g of salt and an appropriate amount of water, stir, knead the dough, and mix well Knead the dough into long strips and proof for 2-3 hours, then bake at 180°C for 20 minutes, take it out and cut ...

Embodiment 2

[0031] The consumption research of embodiment 2 Lactobacillus plantarum bacterium liquid and yeast

[0032] In this example, the fermentation substrate liquid is equally divided into three parts. When the first fermentation substrate liquid is inoculated, the inoculum amount of Lactobacillus plantarum accounts for 2% of the fermentation substrate liquid volume, and yeast accounts for 0.2% of the fermentation substrate liquid weight. The steps are the same as in Example 1, and the No. 1 experimental group beverage is obtained by fermentation; when the second fermentation substrate liquid is inoculated, the Lactobacillus plantarum bacterial liquid accounts for 2.5% of the fermentation substrate liquid volume, and the yeast accounts for 0.1% of the fermentation substrate liquid weight, and the rest of the steps Same as in Example 1, ferment to obtain the No. 2 experimental group beverage; when the third part of fermentation substrate liquid is inoculated, the inoculum amount of La...

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Abstract

The invention discloses a preparation method of a fermented pumpkin beverage. The preparation method comprises the following steps: carrying out pumpkin color protection treatment, preparing pumpkin dehydrated bread, mixing a pumpkin dehydrated bread extract and pumpkin pulp, and carrying out fermentation treatment by using a lactobacillus plantarum bacterium solution and yeast. The lactobacillus plantarum bacterium solution accounts for 2-3% of the volume of fermentation substrate liquid and the yeast accounts for 0.08-0.2% of the weight of the fermentation substrate liquid. The fermented pumpkin beverage prepared by the preparation method is abundant in nutritional value and has a unique baking flavor and the flavor of a fermented product; the fermented pumpkin beverage has golden yellow color and luster, uniform texture, fragrant aroma, moderate mouth feel and long product storage period, is deeply favored by consumers and explores a new way for deep processing of pumpkins.

Description

technical field [0001] The invention relates to a drink, in particular to a fermented pumpkin drink and a preparation method thereof. Background technique [0002] my country's pumpkin resources are very rich, accounting for 30% of the world's total output. However, the processing technology of pumpkin is relatively backward, and large-scale processing began in the late 1980s, and the processed product has a single form, mainly whole pumpkin powder. Pumpkin pulp is rich in various amino acids and trace elements, as well as insoluble dietary fibers such as pectin, cellulose and lignin. At the same time, the polysaccharides in pumpkin can act on the enzymes of glucose metabolism. By regulating the activity of enzymes, inhibiting gluconeogenesis, promoting the utilization of glucose, and achieving the purpose of improving glucose metabolism disorders and insulin resistance, thereby achieving the function of lowering blood sugar. The pectin in pumpkin can bind cholesterol, red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84A21D13/00A21D2/36
CPCA21D2/36A21D8/047A23L2/382A23L2/62A23V2002/00A23V2200/16A23V2250/5086
Inventor 徐晓云王晶晶潘思轶王可兴王蕾
Owner HUAZHONG AGRI UNIV
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