Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing fermented pumpkin sauce powder

A technology of seasoning sauce and pumpkin, applied in food preparation, bacteria used in food preparation, function of food ingredients, etc., to achieve the effects of enhancing the effect of medicine and food, improving nutritional value, and having a strong smell

Active Publication Date: 2014-07-16
HUBEI UNIV OF TECH
View PDF9 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] By retrieving the existing technologies at home and abroad, it is found that there is no report on the preparation of fermented pumpkin seasoning sauce powder with pumpkin, fermented soya bean and fermented bean curd juice as the main ingredients.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing fermented pumpkin sauce powder
  • Method for preparing fermented pumpkin sauce powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of fermented pumpkin sauce powder, the steps are as follows:

[0022] (1) Take 300g of fresh pumpkin, wash, peel, remove capsule, remove seeds and slice;

[0023] (2) Add deionized water 5 times the weight of the pumpkin, boil to make a thick slurry;

[0024] (3) After the pumpkin thick slurry is cooled, add 6% (W / W) salt and 1% (W / W) lactose according to the net weight of the pumpkin thick slurry, and inoculate according to the inoculation amount of 0.4% (W / W). Add 1:1 mixed bacteria powder of lactic acid bacteria and yeast, the total number of effective viable bacteria is 5.5×10 10 each / g; 4 hours of aerobic fermentation at 28°C, and 20 days of anaerobic fermentation at 32°C to obtain pumpkin mash;

[0025] (4) Add 100g of tempeh and 50g of fermented bean curd juice to the pumpkin mash. After colloidal grinding, mix in 20g of soy sauce powder, 30g of flavoring agent, and add 5g of sucrose and 0.04g of citric acid. Pasteurize and vacuum Freeze d...

Embodiment 2

[0027] A preparation method of fermented pumpkin sauce powder, the steps are as follows:

[0028] (1) Take 350g of fresh pumpkin, wash, peel, remove capsule, remove seeds and slice;

[0029] (2) Add deionized water 10 times the weight of the pumpkin and boil to make a thick slurry;

[0030] (3) After the pumpkin thick slurry is cooled, add 8% (W / W) salt and 2% (W / W) lactose according to the net weight of the pumpkin thick slurry, and inoculate according to the inoculation amount of 0.6% (W / W). Add 2:1 mixed bacteria powder of lactic acid bacteria and yeast, the total number of effective viable bacteria is 6.5×10 11 per g; 12 hours of aerobic fermentation at 33°C, and 60 days of anaerobic fermentation at 38°C to obtain pumpkin mash;

[0031] (4) Add 150g of tempeh and 80g of fermented bean curd juice to the pumpkin mash, after colloidal grinding and refining, mix in 35g of soy sauce powder, 45g of flavoring agent, and add 8g of sucrose, 0.06g of citric acid, pasteurize, vacuu...

Embodiment 3

[0033] A preparation method of fermented pumpkin sauce powder, the steps are as follows:

[0034] (1) Take 325g of fresh pumpkin, wash, peel, remove capsule, remove seeds and slice;

[0035] (2) Add deionized water 7.5 times the weight of the pumpkin and boil to make a thick slurry;

[0036] (3) After the pumpkin thick slurry is cooled, add 7% (W / W) salt and 1.5% (W / W) lactose according to the net weight of the pumpkin thick slurry, and the inoculation amount is 0.5% (W / W) Add 1.5:1 mixed bacteria powder of lactic acid bacteria and yeast, and the total number of effective viable bacteria is 2.5×10 11 per g; 30°C aerobic fermentation for 8 hours, 35°C anaerobic fermentation for 40 days to obtain pumpkin mash;

[0037] (4) Add 125g of tempeh and 65g of fermented bean curd juice to the pumpkin mash, after colloidal grinding, mix in 28g of soy sauce powder, 37g of flavoring agent, add 6.5g of sucrose, 0.05g of citric acid, pasteurize, Vacuum freeze-drying to obtain fermented pu...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing fermented pumpkin sauce powder. The method comprises the following steps: (1) cleaning fresh pumpkin, removing the peel, removing the capsule, removing the seeds, and slicing; (2) adding deionized water with weight being 5-10 times of that of the pumpkin, and boiling to prepare concentrated slurry; (3) cooling the pumpkin concentrated slurry, adding 6-8 percent of salt and 1-2 percent of lactose, inoculating mixed bacteria powder of lactic acid bacteria and yeasts with a ratio of (1-2):1 according to the inoculum size of 0.4-0.6 percent, performing aerobic fermentation at the temperature of 28-33 DEG C for 4-12 hours, performing anaerobic fermentation at the temperature of 32-38 DEG C for 20-60 days, and obtaining pumpkin soy sauce mash; and (4) adding fermented soya beans and fermented tofu juice according to a ratio into the pumpkin soy sauce mash, grinding by adopting a colloid mill, mixing powdered soy and a condiment, adding cane sugar and citric acid according to a ratio, performing pasteurization, performing vacuum freeze drying to obtain the fermented pumpkin sauce powder.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of fermented pumpkin seasoning sauce powder. Background technique [0002] Pumpkin is rich in carbohydrates, pectin, amino acids, vitamins, minerals and alkaloids and other physiologically active substances. Rich in nutrition and high in medicinal value, it can catalyze the decomposition of nitrosamines. Accelerate the dissolution of kidney stones and bladder stones, and help eliminate excess cholesterol in the body. It has the effects of preventing arteriosclerosis, losing weight, beautifying, lowering blood sugar, and lowering blood fat. [0003] Tempeh contains a high level of soybean kinase, soybean kinase has the effect of dissolving blood clots, and also contains a variety of nutrients, which can improve the gastrointestinal flora. Regular consumption of soybean meal can also help digestion, prevent diseases, delay aging, enhance brain power, and lower ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2400/169A23V2200/308A23V2200/3262A23V2200/328A23V2200/332A23V2200/318A23V2250/762
Inventor 汪超李冬生游智能高冰徐宁胡勇邹桂怀曹约泽宋爱洁朱于鹏
Owner HUBEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com