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Method for producing pumpkin sauce by fermentation technique

A fermentation process, technology of pumpkin paste, applied in horticultural methods, botanical equipment and methods, horticulture, etc., to achieve the effect of increasing viscosity, increasing sweetness, and reducing moisture

Inactive Publication Date: 2017-02-22
陈俊川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pumpkin is a plant of the genus Cucurbitaceae Cucurbita. It is one of the oldest crops cultivated by humans. It has a long history of planting, strong stress resistance, various types, strong adaptability, wide geographical distribution, high yield and storage resistance. It is planted all over China. The tender fruit tastes sweet and palatable. It is one of the vegetables in summer and autumn. The fruit contains vitamins and pectin. Pectin has good adsorption properties, can bind and eliminate bacterial toxins and other harmful substances in the body, and play a detoxification role. The pectin contained in the pumpkin can also protect the mucous membrane of the gastric gum tract from being stimulated by rough food, and promote ulcer healing. Made into sauces for use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, a kind of method that fermentation process produces pumpkin puree, concrete steps are as follows:

[0021] (1) Four days before pumpkin picking, inject the fermentation liquid into the pumpkin cavity with a syringe, inject 55ml of fermentation liquid into each pumpkin, and inject the fermentation liquid into the pumpkin cavity from the joint of the pumpkin fruit stem with the syringe, and the fermentation liquid is completely injected into the pumpkin cavity Finally, manually rotate the pumpkin so that the fermented liquid flows evenly once in the pumpkin cavity, avoiding damage to the pumpkin and the pumpkin fruit stem during the rotation process. After mixing at a weight ratio of 1000, heat preservation treatment at 37°C for 50 minutes to obtain, the amount of live bacteria in the Lactobacillus pentosus bacteria powder is 1×10 6 cfu / g;

[0022] (2) After the pumpkin is picked, a layer of bentonite slurry is attached to the skin of the pumpkin. The bento...

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PUM

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Abstract

The invention relates to the technical field of food biological fermentation, and particularly relates to a method for producing pumpkin sauce by fermentation technique. The method includes steps of filling fermentation liquor containing lactobacillus pentosus to a pumpkin cavity by an injector to perform the fermentation treatment before picking the pumpkin; after picking off the pumpkin, attaching a layer of bentonite slurry on the surface of the pumpkin and then curing by microwave; mixing the cured pumpkin and obtaining the pumpkin paste; adding glucuronolactone to the pumpkin paste; drying by vacuum microwave. The pumpkin sauce produced by the process is in the form of transparent colloid, the color is golden and attractive; the stability is extremely good; after coating on bread or biscuit, the softening and deliquescent phenomenon of the breast and biscuit cannot be appeared for water seepage.

Description

technical field [0001] The invention relates to the technical field of food biological fermentation, in particular to a method for producing pumpkin paste through a fermentation process. Background technique [0002] Pumpkin is a plant of the genus Cucurbitaceae Cucurbita. It is one of the oldest crops cultivated by humans. It has a long history of planting, strong stress resistance, various types, strong adaptability, wide geographical distribution, high yield and storage resistance. It is planted all over China. The tender fruit tastes sweet and palatable. It is one of the vegetables in summer and autumn. The fruit contains vitamins and pectin. Pectin has good adsorption properties, can bind and eliminate bacterial toxins and other harmful substances in the body, and play a detoxification role. The pectin contained in the pumpkin can also protect the mucous membrane of the gastric gum tract from being stimulated by rough food, and promote ulcer healing. Made into sauces f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A01G7/06
CPCA01G7/06
Inventor 陈俊川
Owner 陈俊川
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