CN103876011B - 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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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
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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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
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 zymolysis squash sauce always with smoked cured local flavor and preparation method thereof.
Background technology
Pumpkin contains abundant carrotene and vitamin C, can invigorating the spleen, and prevention gastritis, prevents and treats yctalopia, protect 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 protect gastrointestinal mucosa, prevents the illness such as gastritis, gastric ulcer from occurring; Vitamin D has the effect promoting calcium, phosphorus two kinds of mineral elements absorptions, and then receives the merit of the strong muscle of strong bone, the common diseases such as children rachitis, adolescent myopia, middle-aged and senile osteoporosis is had to the effect of certain prevention.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 warp, energy moistening lung qi-benefitting, apocenosis of reducing phlegm, expelling parasite is detoxified, and 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, fresh pumpkin is processed into pumpkin paste and canned pumpkin by prior art usually, causes pumpkin nutrient composition to lose in a large number in its manufacturing process.In addition, existing researcher adopts the method for sauce to prepare the pumpkin paste with different mouthfeel, 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.Such as: Chinese Patent Application No. 201110258068.6 " preparation method of hot pepper-pumpkin sauce ", 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 provides the various pumpkin paste preparation method of mouthfeel; 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 then 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 and a kind of there is zymolysis squash sauce of aromatic smoked cured local flavor and preparation method thereof.
In order to realize object of the present invention, inventor is studied and persistent exploration pumpkin paste by lot of experiments, finally obtains following technical scheme:
Have a zymolysis squash sauce for smoked cured local flavor, this pumpkin paste, after being mixed with carrot paste by fresh pumpkin slurry, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis, but inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria carries out fermenting and obtaining.
Particularly, a kind of preparation method with the zymolysis squash sauce of 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 DEG C of-220 DEG C of roasting 5-15 minute, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of smoked flavor, pulverize;
(3) crushed pumpkin prepared by step (1) is mixed with the weight ratio of carrot paste according to 10:1-30:1, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis prepared by step (2), mixing, must be fermented base-material, inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented, fermentation temperature 18-33 DEG C, ferment time 15-60 days, yeasting humidity 85-95%;
(4), after fermentation ends, sterilizing, packaging, obtains the zymolysis squash sauce of smoked cured local flavor.
Preferably, there is the preparation method of the zymolysis squash sauce of smoked cured local flavor as mentioned above, 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 the preparation method of the zymolysis squash sauce of smoked cured local flavor as mentioned above, 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 the preparation method of the zymolysis squash sauce of smoked cured local flavor as mentioned above, 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, obtain the pumpkin paste with smooth mouth feel, aromatic smoked cured local flavor, enjoy consumers in general to like.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting 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 to 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 DEG C of baking boxs are baked 10 minutes respectively, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of smoked flavor, pulverize.
3, crushed pumpkin is mixed with the part by weight of carrot paste according to 15:1, 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 ‰, fermentation temperature 24 DEG C, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation pumpkin paste.The pumpkin paste obtained, 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 to 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 DEG C of baking boxs are baked 8 minutes respectively, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of smoked flavor, pulverize.
3, crushed pumpkin is mixed with the part by weight of carrot paste according to 20:1, 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 ‰, fermentation temperature 24 DEG C, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packaging, can obtain a kind of smoked cured flavor fermentation pumpkin paste.The pumpkin paste obtained, smooth mouth feel, smoked cured local flavor is mellow.
The present invention obtains smoked cured flavor fermentation pumpkin paste preparation method by lot of experiments persistent exploration, must choose leaf of Herba Apii graveolentis as raw material, take high-temperature baking technique, just can be obtained the pumpkin paste of smoked cured local flavor by fermentation.Such as do not adopt leaf of Herba Apii graveolentis or after choosing stem of celery, take 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 to 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 DEG C of baking boxs are baked 10 minutes, cannot obtain the burnt odor stem of celery of smoked flavor, pulverize.Get fresh chilli, 180 DEG C of baking boxs are baked 10 minutes, obtain the burnt odor capsicum of smoked flavor, pulverize.
3, crushed pumpkin is mixed with the part by weight of carrot paste according to 20:1, 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 ‰, fermentation temperature 24 DEG C, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packaging, 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 to 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 DEG C of baking boxs are baked 10 minutes, obtain the burnt odor capsicum of smoked flavor, pulverize.
3, crushed pumpkin is mixed with the part by weight of carrot paste according to 20:1, be equipped with burnt odor capsicum 0.1%, inoculation aspergillus oryzae 0.05 ‰, saccharomycete 0.07 ‰, lactic acid bacteria 0.03 ‰, fermentation temperature 24 DEG C, fermentation time 27 days, yeasting humidity 90%;
4, sterilizing, packaging, cannot obtain a kind of smoked cured flavor fermentation pumpkin paste.
Claims (4)
1. there is a preparation method for the zymolysis squash sauce of smoked cured local flavor, it 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 DEG C of-220 DEG C of roasting 5-15 minute, obtain burnt odor leaf of Herba Apii graveolentis and the burnt odor capsicum of smoked flavor, pulverize;
(3) crushed pumpkin prepared by step (1) is mixed with the weight ratio of carrot paste according to 10:1-30:1, be equipped with burnt odor capsicum and burnt odor leaf of Herba Apii graveolentis prepared by step (2), mixing, must be fermented base-material, inoculation aspergillus oryzae, saccharomycete and lactic acid bacteria are fermented, fermentation temperature 18-33 DEG C, fermentation time 15-60 days, yeasting humidity 85-95%;
(4), after fermentation ends, sterilizing, packaging, obtains the zymolysis squash sauce of smoked cured local flavor.
2. there is the preparation method of the zymolysis squash sauce of smoked cured local flavor according to claim 1, 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.
3. there is the preparation method of the zymolysis squash sauce of smoked cured local flavor according to claim 1, 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.
4. there is the preparation method of the zymolysis squash sauce of smoked cured local flavor according to claim 1, 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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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 |
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 |
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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CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
CN102342488A (en) * | 2011-09-02 | 2012-02-08 | 湖南兴薇农业发展有限公司 | Method for making hot pepper-pumpkin sauce |
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CN101161090A (en) * | 2007-11-29 | 2008-04-16 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
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 |
CN102342488A (en) * | 2011-09-02 | 2012-02-08 | 湖南兴薇农业发展有限公司 | Method for making hot pepper-pumpkin sauce |
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