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Sprouted pumpkin seed kernels processed with sauce and preparation method thereof

The technology of pumpkin puree kernel and pumpkin paste is applied in the field of sprouted pumpkin kernel paste and its preparation, which can solve the problems such as the loss of nutrient components of pumpkin kernel, and achieve the effects of attractive color, good edible quality and delicate taste.

Inactive Publication Date: 2014-06-18
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional labeling of pumpkin kernels will be lost during the production process disclosed in the above two patent technologies.
[0004] By retrieving the existing technologies at home and abroad, it is found that there is no report on the preparation of germinated pumpkin paste kernels by adding multi-strain mixed fermentation after germinating and steaming pumpkin kernels

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0027] Embodiment: the preparation of germinated pumpkin jam

[0028] (1) Select fresh pumpkin kernels to wash, remove impurities, and soak until there is no hard core;

[0029] (2) Take the soaked pumpkin kernels in step (1), and germinate them under constant temperature and humidity conditions of 25-30°C (No germination in Example 1) for 24 hours, and the sprout length is 0.3-1cm;

[0030] (3) Steam the germinated pumpkin kernels obtained in step (2) under normal pressure until there is no white core, then cool to room temperature and set aside;

[0031] (4) Inoculate 0.5‰ of Aspergillus oryzae into the germinated pumpkin kernels steamed in step (3) (fermentation without Aspergillus oryzae in Example 2), stir evenly, and ferment at 25-30°C for 1 day;

[0032] (5) Inject 0.6‰ of yeast and 0.6‰ of lactic acid bacteria into the germinated pumpkin kernels fermented in step (4), mix them evenly, and ferment at 20°C for 28 days;

[0033] (6) Add pepper, pepper, salt, garlic, clo...

preparation example

[0035] The preparation example of germinated pumpkin paste kernel of the present invention, its quality analysis is as follows table:

[0036] .

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PUM

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Abstract

The invention discloses sprouted pumpkin seed kernels processed with sauce and a preparation method thereof. The sprouted pumpkin seed kernels processed with the sauce are obtained by sprouting, inoculating with aspergillus oryzae to ferment the sprouted pumpkin seed kernels, adding saccharomycete lactic acid bacteria and mixing and fermenting. According to the sprouted pumpkin seed kernels processed with the sauce, the nutritive value of the pumpkin seed kernels is increased and the prepared sprouted pumpkin seed kernels processed with the sauce have a fine and smooth mouth feel and a unique flavor; the sprouted pumpkin seed kernels processed with the sauce have attractive color and luster, are convenient to carry and are ready-to-serve.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a kind of germinated pumpkin kernel sauce and a preparation method thereof. Background technique [0002] Pumpkin kernels are rich in nutrients, containing protein, carotene, vitamin B, vitamin C and calcium, potassium, phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements. In addition, pumpkin kernels also contain linoleic acid and unsaturated fatty acids, which can effectively prevent eczema and have anti-allergic effects; according to literature reports, pumpkin kernels can eliminate initial prostate swelling, and have good therapeutic and preventive effects on the urinary system and benign prostatic hyperplasia ;Pumpkin kernels can reduce human serum cholesterol and triglycerides, promote ulcer healing, accelerate bile secretion, improve gastrointestinal motility, prevent constipation and can effectively prevent arteriosclerosis, assist ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L27/60
Inventor 汪超李冬生龚元元徐宁胡勇高冰朱于鹏祁勇刚
Owner HUBEI UNIV OF TECH
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