A kind of fermented pumpkin paste and preparation method thereof
A technology of pumpkin sauce and pumpkin, which is applied in the field of food processing, can solve the problems of single pumpkin flavor pumpkin, single flavor of pumpkin, loss of pumpkin nutritional components, etc., achieve unique flavor sauce, solve the problem of sauce residue utilization, and avoid loss Effect
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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] The quality comparison of the pumpkin paste prepared under the conditions of different fermentation temperatures and enzymes in table 1
[0032] .
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