CN103876011A - Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce - Google Patents
Fermented pumpkin sauce with smoked preserved flavor and preparation method of sauce Download PDFInfo
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- CN103876011A CN103876011A CN201410086269.6A CN201410086269A CN103876011A CN 103876011 A CN103876011 A CN 103876011A CN 201410086269 A CN201410086269 A CN 201410086269A CN 103876011 A CN103876011 A CN 103876011A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
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- 238000011081 inoculation Methods 0.000 claims description 8
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- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 2
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- 240000007087 Apium graveolens Species 0.000 abstract description 6
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
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- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
The invention belongs to food processing technology field, in particular to there is zymolysis squash sauce of smoked cured local flavor and preparation method thereof always.
Background technology
Pumpkin contains abundant carrotene and vitamin C, can invigorating the spleen, and prevention gastritis, prevents and treats yctalopia, protects liver, makes skin become delicate, and in having and the effect of carcinogen.Yellow fruits and vegetables are also rich in two kinds of vitamin As and D; Vitamin A can be protected gastrointestinal mucosa, prevents that the illness such as gastritis, gastric ulcer from occurring; Vitamin D has the effect that promotes that calcium, two kinds of mineral elements of phosphorus absorb, and then receives the merit of the strong strong muscle of bone, has the effect of certain prevention for common diseases such as children rachitis, adolescent myopia, middle-aged and senile osteoporosis.Pumpkin not only has higher edibility, and has very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warps, energy moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.
At present, for the demand in the pumpkin market four seasons, prior art is processed into fresh pumpkin pumpkin paste and canned pumpkin conventionally, causes pumpkin nutrient composition to lose in a large number in its manufacturing process.In addition, existing researcher adopts the method for sauce system to prepare the pumpkin paste with different mouthfeels, but the unicity of the local flavor of pumpkin becomes again pumpkin and is processed with one of new problem to be solved in preparation process.For example: Chinese Patent Application No. 201110258068.6 " preparation method of capsicum pumpkin paste ", Chinese Patent Application No. 201210099466.2 " pumpkin paste and preparation method thereof " and Chinese Patent Application No. 200810195248.2 " a kind of preparation method of pumpkin paste " all provide mouthfeel various pumpkin paste preparation method; Chinese Patent Application No. 200710158608.7 " preparing technique of lactic acid bacteria zymolysis squash and products thereof ", Chinese Patent Application No. 200910083180.3 " a kind of fermented pumpkin dairy product and preparation method thereof " and Chinese Patent Application No. 201110229316.4 " preparation method of a kind of probiotics fermented pumpkin, carrot vegetable powder " are to provide fermentation method and prepare differently flavoured pumpkin beverage.
Summary of the invention
In view of the deficiencies in the prior art, the object of the present invention is to provide a kind of zymolysis squash sauce with aromatic smoked cured local flavor and preparation method thereof.
In order to realize object of the present invention, inventor studies and persistent exploration pumpkin paste by lot of experiments, has finally obtained following technical scheme:
Have a zymolysis squash sauce for smoked cured local flavor, this pumpkin paste is, after fresh pumpkin slurry is mixed with carrot paste, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis, but inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented and obtain.
Particularly, the preparation method of a kind of zymolysis squash sauce with smoked cured local flavor provided by the present invention, the method comprises the following steps:
(1) get fresh pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Get fresh carrot, clean, cook, pull an oar, for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis and capsicum, respectively at 150 ℃ of-220 ℃ of roasting 5-15 minute, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of sootiness local flavor, pulverize;
(3) crushed pumpkin of being prepared by step (1) mixes according to the weight ratio of 10:1-30:1 with carrot paste, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis prepared by step (2), mix, base-material must ferment, inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented, fermentation temperature 18-33 ℃, ferment time 15-60 days, yeasting humidity 85-95%;
(4), after fermentation ends, sterilizing, packs, and obtains the zymolysis squash sauce of smoked cured local flavor.
Preferably, there is as mentioned above the preparation method of the zymolysis squash sauce of smoked cured local flavor, it is characterized in that: in step (3), the consumption of burnt odor capsicum is the 0.1%-0.5% of crushed pumpkin and carrot paste gross weight.
Preferably, there is as mentioned above the preparation method of the zymolysis squash sauce of smoked cured local flavor, it is characterized in that: in step (3), the consumption of burnt odor leaf of Herba Apii graveolentis is the 0.1%-0.5% of crushed pumpkin and carrot paste gross weight.
Preferably, there is as mentioned above the preparation method of the zymolysis squash sauce of smoked cured local flavor, it is characterized in that: to account for the permillage of fermentation base-material, in step (3), inoculum concentration is aspergillus oryzae 0.05 ‰-1.0 ‰, saccharomycete 0.05 ‰-1.0 ‰, lactic acid bacteria 0.01 ‰-0.05 ‰ successively.
Compared with existing pumpkin paste process technology, the present invention does not use any chemical addition agent, only adds burnt odor leaf of Herba Apii graveolentis powder and burnt odor chilli powder, adopts unique zymotechnique, obtained there is smooth mouth feel, the pumpkin paste of aromatic smoked cured local flavor, enjoy consumers in general to like.
The specific embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
Embodiment 1
The preparation method of smoked cured flavor fermentation pumpkin paste, its step is as follows:
1, select ripe fresh nothing rot, without insect pest pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Select fresh carrot, clean, cook, pull an oar, for subsequent use;
2, get fresh leaf of Herba Apii graveolentis, capsicum, 180 ℃ of baking boxs are baked 10 minutes respectively, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of sootiness local flavor, pulverize.
3, crushed pumpkin is mixed according to the part by weight of 15:1 with carrot paste, be equipped with burnt odor capsicum 0.1%, burnt odor leaf of Herba Apii graveolentis 0.3%, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, 24 ℃ of fermentation temperatures, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packing, can obtain a kind of smoked cured flavor fermentation pumpkin paste.The pumpkin paste obtaining, smooth mouth feel, smoked cured local flavor is mellow.
Embodiment 2
The preparation method of smoked cured flavor fermentation pumpkin paste, its step is as follows:
1, select ripe fresh nothing rot, without insect pest pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Select fresh carrot, clean, cook, pull an oar, for subsequent use;
2, get fresh leaf of Herba Apii graveolentis, capsicum, 200 ℃ of baking boxs are baked 8 minutes respectively, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of sootiness local flavor, pulverize.
3, crushed pumpkin is mixed according to the part by weight of 20:1 with carrot paste, be equipped with burnt odor capsicum 0.1%, burnt odor leaf of Herba Apii graveolentis 0.3%, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, 24 ℃ of fermentation temperatures, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packing, can obtain a kind of smoked cured flavor fermentation pumpkin paste.The pumpkin paste obtaining, smooth mouth feel, smoked cured local flavor is mellow.
The present invention has obtained smoked cured flavor fermentation pumpkin paste preparation method by lot of experiments persistent exploration, must choose leaf of Herba Apii graveolentis as raw material, takes high-temperature baking technique, just can obtain the pumpkin paste of smoked cured local flavor by fermentation.For example do not adopt leaf of Herba Apii graveolentis or choose after stem of celery, taking same technique but cannot obtain the pumpkin paste of smoked cured local flavor.
Comparative example 1
Without the preparation method of smoked cured flavor fermentation pumpkin paste, its step is as follows:
1, select ripe fresh nothing rot, without insect pest pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Select fresh carrot, clean, cook, pull an oar, for subsequent use;
2, get fresh stem of celery, 180 ℃ of baking boxs are baked 10 minutes, cannot obtain the burnt odor stem of celery of sootiness local flavor, pulverize.Get fresh chilli, 180 ℃ of baking boxs are baked 10 minutes, obtain the burnt odor capsicum of sootiness local flavor, pulverize.
3, crushed pumpkin is mixed according to the part by weight of 20:1 with carrot paste, be equipped with burnt odor capsicum 0.1%, baking stem of celery 0.3%, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, 24 ℃ of fermentation temperatures, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packing, cannot obtain a kind of smoked cured flavor fermentation pumpkin paste.
Comparative example 2
Without the preparation method of smoked cured flavor fermentation pumpkin paste, its step is as follows:
1, select ripe fresh nothing rot, without insect pest pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Select fresh carrot, clean, cook, pull an oar, for subsequent use;
2, get fresh chilli, 180 ℃ of baking boxs are baked 10 minutes, obtain the burnt odor capsicum of sootiness local flavor, pulverize.
3, crushed pumpkin is mixed according to the part by weight of 20:1 with carrot paste, be equipped with burnt odor capsicum 0.1%, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, 24 ℃ of fermentation temperatures, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packing, cannot obtain a kind of smoked cured flavor fermentation pumpkin paste.
Claims (5)
1. a zymolysis squash sauce with smoked cured local flavor, is characterized in that this pumpkin paste is prepared from as follows:
(1) get fresh pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Get fresh carrot, clean, cook, pull an oar, for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis and capsicum, respectively at 150 ℃ of-220 ℃ of roasting 5-15 minute, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of sootiness local flavor, pulverize;
(3) crushed pumpkin of being prepared by step (1) mixes according to the weight ratio of 10:1-30:1 with carrot paste, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis prepared by step (2), mix, inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented, fermentation temperature 18-33 ℃, fermentation time 15-60 days, yeasting humidity 85-95%;
(4), after fermentation ends, sterilizing, packs, and obtains the zymolysis squash sauce of smoked cured local flavor.
2. a preparation method with the zymolysis squash sauce of smoked cured local flavor, is characterized in that the method comprises the following steps:
(1) get fresh pumpkin, cleaning, stripping and slicing, remove seed, remove the peel, cook, pull an oar, for subsequent use; Get fresh carrot, clean, cook, pull an oar, for subsequent use;
(2) get fresh leaf of Herba Apii graveolentis and capsicum, respectively at 150 ℃ of-220 ℃ of roasting 5-15 minute, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of sootiness local flavor, pulverize;
(3) crushed pumpkin of being prepared by step (1) mixes according to the weight ratio of 10:1-30:1 with carrot paste, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis prepared by step (2), mix, base-material must ferment, inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented, fermentation temperature 18-33 ℃, ferment time 15-60 days, yeasting humidity 85-95%;
(4), after fermentation ends, sterilizing, packs, and obtains the zymolysis squash sauce of smoked cured local flavor.
3. the preparation method according to claim 2 with the zymolysis squash sauce of smoked cured local flavor, is characterized in that: in step (3), the consumption of burnt odor capsicum is the 0.1%-0.5% of crushed pumpkin and carrot paste gross weight.
4. the preparation method according to claim 2 with the zymolysis squash sauce of smoked cured local flavor, is characterized in that: in step (3), the consumption of burnt odor leaf of Herba Apii graveolentis is the 0.1%-0.5% of crushed pumpkin and carrot paste gross weight.
5. there is according to claim 2 the preparation method of the zymolysis squash sauce of smoked cured local flavor, it is characterized in that: to account for the permillage of fermentation base-material, in step (3), inoculum concentration is aspergillus oryzae 0.05 ‰-1.0 ‰, saccharomycete 0.05 ‰-1.0 ‰, lactic acid bacteria 0.01 ‰-0.05 ‰ successively.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192496A (en) * | 2015-08-25 | 2015-12-30 | 方莉 | Making method of persimmon paste |
| CN105380231A (en) * | 2015-11-22 | 2016-03-09 | 湖北顺溪生物食品股份有限公司 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
| CN105441187A (en) * | 2015-11-24 | 2016-03-30 | 河南中烟工业有限责任公司 | Roasted pumpkin essence, preparation method thereof and application of roasted pumpkin essence in cigarettes |
| CN106213469A (en) * | 2016-08-05 | 2016-12-14 | 合肥市金乡味工贸有限责任公司 | A kind of Herba Coriandri relieving constipation seafood sauce |
| CN107625107A (en) * | 2017-08-10 | 2018-01-26 | 巢湖美维食品有限公司 | A kind of hyperglycemic patients edible squash sauce |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN110250490A (en) * | 2019-01-10 | 2019-09-20 | 北京农业职业学院 | A kind of fermentation pumpkin paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101543304A (en) * | 2009-03-27 | 2009-09-30 | 聊城大学 | Pumpkin pulp active lactobacillus protein drink and production process thereof |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
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| CN105380231A (en) * | 2015-11-22 | 2016-03-09 | 湖北顺溪生物食品股份有限公司 | Smoke-cured flavor fermented konjak sauce and preparation method thereof |
| CN105441187A (en) * | 2015-11-24 | 2016-03-30 | 河南中烟工业有限责任公司 | Roasted pumpkin essence, preparation method thereof and application of roasted pumpkin essence in cigarettes |
| CN105441187B (en) * | 2015-11-24 | 2018-06-26 | 河南中烟工业有限责任公司 | A kind of roast pumpkin essence, preparation method and the application in cigarette |
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| CN107625107A (en) * | 2017-08-10 | 2018-01-26 | 巢湖美维食品有限公司 | A kind of hyperglycemic patients edible squash sauce |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN110250490A (en) * | 2019-01-10 | 2019-09-20 | 北京农业职业学院 | A kind of fermentation pumpkin paste and preparation method thereof |
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