Pumpkin stem sauce and preparation method thereof

The technology of pumpkin vine sauce and pumpkin vine is applied in the field of pumpkin vine sauce and its preparation, and achieves the effects of enhancing the formation of flavor substances, promoting dissolution and enriching taste.

Active Publication Date: 2014-12-03
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] By retrieving the existing technologies at home and abroad, it is found that there is no report of preparing pumpkin vine sauce with pumpkin vine as the main ingredient.

Method used

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  • Pumpkin stem sauce and preparation method thereof
  • Pumpkin stem sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of pumpkin vine sauce and preparation method thereof, its steps are as follows:

[0021] (1) Cut off 2cm of the tender tip of the pumpkin, weigh 250g, wash, and add 2% saline, 0.1% citric acid and 0.1% CaCl 2 Soak in the mixed solution for 2h;

[0022] (2) After draining, steam for 3 minutes at a pressure of 0.10 Pa and a temperature of 101 °C;

[0023] (3) After cooling, add 4% salt and 1% lactose, add 2% of the inoculum to the mixed culture solution of Lactobacillus plantarum and yeast with a CFU ratio of 1:1, aerobic fermentation at 28°C for 4 hours, and 15°C Anaerobic fermentation 15d;

[0024] (4) Add 8g of sweetener, 3g of thickener, 7g of Chinese prickly ash, 8g of white pepper powder, 5g of salt, 2g of garlic, 6g of ginger, 0.05g of malic acid and 0.04g of citric acid into the obtained fermented sauce, stir evenly, pour After packing, pasteurize and cool down to become pumpkin vine sauce.

Embodiment 2

[0026] A kind of pumpkin vine sauce and preparation method thereof, its steps are as follows:

[0027] (1) Cut off 7cm of pumpkin vine tips, weigh 250g, wash, and add 6% saline, 1% citric acid and 1% CaCl 2 Soak in the mixed solution for 14h;

[0028] (2) After draining, steam for 12 minutes at a pressure of 0.15MPa and a temperature of 105°C;

[0029] (3) After cooling, add 8% salt and 2% lactose, add the mixed culture of Lactobacillus plantarum and yeast with a CFU ratio of 2.5:1 according to the inoculum size of 8%, and ferment aerobically at 33°C for 12 hours, and then ferment at 25°C Anaerobic fermentation 70d;

[0030] (4) Add 18g of sweetener, 6g of thickener, 10g of Chinese prickly ash, 12g of white pepper, 10g of salt, 8g of garlic, 10g of ginger, 0.07g of malic acid, and 0.06g of citric acid into the obtained fermented sauce. Pasteurized and chilled is pumpkin gravy.

Embodiment 3

[0032] A kind of pumpkin vine sauce and preparation method thereof, its steps are as follows:

[0033] (1) Cut off 4.5cm of pumpkin vine tips, weigh 250g, wash, and add 4% saline, 0.6% citric acid and 0.6% CaCl 2 Soak in the mixed solution for 8h;

[0034] (2) After draining, steam for 7.5 minutes at a pressure of 0.125MPa and a temperature of 103°C;

[0035] (3) After cooling, add 6% salt and 1.5% lactose, add 5% inoculum of Lactobacillus plantarum and yeast mixed liquid with a CFU ratio of 2:1, aerobic fermentation at 30°C for 8 hours, 20°C Anaerobic fermentation 42d;

[0036] (4) Add 13g of sweetener, 4.5g of thickener, 8.5g of Chinese prickly ash, 10g of white pepper powder, 7.5g of salt, 5g of garlic, 8g of ginger, 0.06g of malic acid and 0.05g of citric acid to the obtained fermented sauce, and stir Uniform, pasteurized after filling, cooling is the pumpkin vine sauce.

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Abstract

The invention discloses pumpkin stem sauce and a preparation method thereof. The pumpkin stem sauce is prepared by using pumpkin stems as raw materials and fermenting by virtue of lactobacillus plantarum and saccharomyces cerevisiae. The preparation method comprises the following steps: (1) intercepting tender tips of the pumpkin stems, and soaking in a mixed liquid which contains salt, citric acid and CaCl2; (2) taking out the pumpkin stems, drying, and then steaming; (3) cooling, then adding 4% to 8% of salt and 1% to 2% of lactose, adding a mixed bacteria liquid of lactobacillus and yeast, and performing aerobic fermentation for 4 to 12 hours at 28 to 33 DEG C and anaerobic fermentation for 15 to 70 days at 15 to 25 DEG C; and (4) adding adjuvants to the fermented sauce, so as to be uniformly mixed, packaging, and sterilizing. The pumpkin stem sauce prepared by using the preparation method has the advantages of full-bodied sauce flavor, rich taste and high nutritive value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pumpkin vine sauce and a preparation method thereof. Background technique [0002] Pumpkin vine is an annual vine herb with stems up to 2-5m. Often rooted at nodes, densely covered with white bristles. Seeds numerous, long ovate or oblong, off-white. The flowering period is June-July, and the fruiting period is August-September. It is only used as a simple dish at present, and its development and utilization are relatively seldom. Chinese invention patent CN1230363 A discloses an edible pumpkin flower vine, which is prepared from pumpkin flower and an appropriate amount of pumpkin vine as the only raw material. . [0003] Find by retrieving domestic and foreign prior art, also do not have the report of preparing pumpkin vine sauce with pumpkin vine as main ingredient at present. Contents of the invention [0004] Based on the deficiencies in the prior art, the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
CPCA23L21/10A23L33/00
Inventor 汪超李冬生游智能魏晓明周明全曹约泽卢忠诚吴勇超邹桂怀徐宁高冰胡勇朱于鹏龚元元徐梅祁勇刚
Owner HUBEI UNIV OF TECH
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