Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce

A technology of pumpkin sauce and flavor, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve the problems of pumpkin nutrition loss, pumpkin flavor single pumpkin, etc., and achieve the effect of smooth 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 producti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of smoked wax flavor fermented pumpkin sauce, its steps are as follows:

[0019] 1. Select mature, fresh, non-rotten and pest-free pumpkins, wash, cut into pieces, remove seeds, peel, steam, and beat, and reserve; select fresh carrots, wash, steam, and beat, and set aside;

[0020] 2. Take fresh celery leaves and chili peppers and bake them in an oven at 180°C for 10 minutes respectively to obtain burnt celery leaves and chili peppers with a smoky flavor, and crush them.

[0021] 3. Mix pumpkin pulp and carrot pulp in a weight ratio of 15:1, add 0.1% of burnt pepper, 0.3% of burnt celery leaves, inoculate 0.05‰ of Aspergillus oryzae, 0.07‰ of yeast, and 0.03‰ of lactic acid bacteria, and ferment at 24 ℃, the fermentation time is 27 days, and the humidity of the fermentation environment is 90%;

[0022] 4. Sterilize and pack to obtain a fermented pumpkin sauce with smoked and cured flavor. The obtained pumpkin sauce has a smooth taste and a mello...

Embodiment 2

[0024] The preparation method of smoked wax flavor fermented pumpkin sauce, its steps are as follows:

[0025] 1. Select mature, fresh, non-rotten and pest-free pumpkins, wash, cut into pieces, remove seeds, peel, steam, and beat, and reserve; select fresh carrots, wash, steam, and beat, and set aside;

[0026] 2. Take fresh celery leaves and chili peppers and bake them in an oven at 200°C for 8 minutes respectively to obtain burnt celery leaves and chili peppers with a smoky flavor, and crush them.

[0027] 3. Mix pumpkin pulp and carrot pulp in a weight ratio of 20:1, add 0.1% burnt pepper, 0.3% burnt celery leaves, inoculate 0.05‰ of Aspergillus oryzae, 0.07‰ of yeast, 0.03‰ of lactic acid bacteria, and ferment at 24 ℃, the fermentation time is 27 days, and the humidity of the fermentation environment is 90%;

[0028] 4. Sterilize and pack to obtain a fermented pumpkin sauce with smoked and cured flavor. The obtained pumpkin sauce has a smooth taste and a mellow smoked fl...

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PUM

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Abstract

The invention discloses fermented pumpkin sauce with smoked preserved flavor and a preparation method of the sauce. The fermented pumpkin sauce is prepared by mixing fresh pumpkin juice and carrot juice, then adding burnt chilli and burnt celery leaves, and finally inoculating with aspergillus oryzae, saccharomycetes and lactic acid bacteria to ferment. Compared with the prior art, the preparation method has the advantages that only the burnt celery leaves powder and burnt chilli powder rather than any other chemical additives are added; the unique fermentation process is carried out, and thus the prepared pumpkin sauce tastes soft and smooth and has a deep smoked preserved flavor and is widely welcomed by customers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented pumpkin paste with a smoked flavor and a preparation method thereof. Background technique [0002] Pumpkin is rich in carotene and vitamin C, which can strengthen the spleen, prevent gastritis, prevent night blindness, protect the liver, make the skin tender, and neutralize carcinogens. Yellow fruits and vegetables are also rich in two kinds of vitamins A and D; vitamin A can protect the gastrointestinal mucosa and prevent gastritis, gastric ulcer and other diseases; vitamin D can promote the absorption of calcium and phosphorus mineral elements, and then receive strong bones. The power of tendons has a certain preventive effect on common diseases such as rickets in children, myopia in teenagers, and osteoporosis in middle-aged and elderly people. Pumpkin not only has high edible value, but also has a therapeutic effect that cannot be ignored. Ac...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/03A23L21/12A23L29/00
CPCA23L21/12A23L29/00A23L33/135A23V2002/00A23V2200/30A23V2400/11
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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