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Fermented pumpkin sauce and preparation method thereof

A technology for pumpkin paste and pumpkin, applied in the field of food processing, can solve the problems of loss of nutrients in pumpkin, single pumpkin flavor of pumpkin, etc., and achieve the effects of avoiding loss, unique flavor and sauce, and delicate taste.

Active Publication Date: 2014-06-25
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in response to the demand of the pumpkin market in four seasons, the existing technology usually processes fresh pumpkins into pumpkin paste and canned pumpkins, which causes a large loss of pumpkin nutrients during the production process
In addition, some researchers have prepared pumpkin sauces with different tastes by making sauces. However, the singleness of pumpkin flavor in the preparation process has become one of the new problems to be solved in pumpkin processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0023] The preparation of embodiment 1-6 fermented pumpkin puree

[0024] (1) Take 10kg of fresh pumpkin, peel and remove seeds, wash, slice or cut into pieces, and steam;

[0025] (2) According to the ratio of material to liquid = 1:2, add water and cook to make a thick slurry;

[0026] (3) Cool the pumpkin thick pulp and keep it at 28°C. Add pectinase, cellulase and amylase according to the method in Table 1, mix it into the pumpkin thick pulp, stir evenly, and enzymatically hydrolyze it for 2 hours to obtain enzymatic hydrolyzed pumpkin pulp; Wherein, 0.1-0.4 g of pectinase, 0.1-0.6 g of cellulase and 0.1-0.6 g of amylase are added to every 1 kg of pumpkin thick pulp.

[0027] (4) Add sauce residue to the enzymatic pumpkin pulp, mix evenly, and ferment at 25 or 45°C for 6 days; among them, add 100g of sauce residue to every 1Kg of enzymatic pumpkin pulp, and the effective activity of yeast and lactic acid bacteria in the sauce residue The total number of bacteria is 5.0×1...

preparation example

[0030] The preparation example of fermented pumpkin puree of the present invention, its quality analysis is as table 1:

[0031] Table 1 Quality comparison of pumpkin paste prepared under different fermentation temperatures and enzyme conditions

[0032] .

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PUM

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Abstract

The invention discloses fermented pumpkin sauce and a preparation method thereof. The pumpkin sauce is fermented pumpkin sauce prepared by carrying out enzymolysis by using a complex enzyme preparation, mixing with sauce residues enriched with viable bacteria, and carrying out high-temperature anaerobic fermentation. The fermented pumpkin sauce has the prominent flavor and mouth feel and has the golden and attractive color and luster; the utilization problem of the sauce residues is solved and the flavor of the fermented pumpkin sauce is also enriched; meanwhile, the fermented pumpkin sauce is easy to carry and can be eaten when being opened.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented pumpkin paste and a preparation method thereof. Background technique [0002] Pumpkin is rich in nutrients and contains starch, protein, carotene, vitamin B, vitamin C, calcium, potassium, phosphorus, magnesium, iron, copper, manganese, chromium, boron and other ingredients. It is a vegetable that is often eaten by rural people. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic, enters the spleen and stomach meridians, can moisten the lungs and replenish qi, reduce phlegm and expel pus, drive insects and detoxify, treat cough and asthma, treat lung abscess and constipation, and treat constipation. Diuretic, beauty and other effects. In recent years, domestic and foreign medical experts and scholars have shown that eating pumpkin can also treat prostate hypertrophy (pumpkin seeds can cure prostate hypertro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/221A23L21/12A23L27/10
CPCA23L21/12
Inventor 李冬生汪超祁勇刚石勇王金华高冰
Owner HUBEI UNIV OF TECH
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