CN103919118A - Method for preparing fermented pumpkin sauce powder - Google Patents
Method for preparing fermented pumpkin sauce powder Download PDFInfo
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- CN103919118A CN103919118A CN201410175355.4A CN201410175355A CN103919118A CN 103919118 A CN103919118 A CN 103919118A CN 201410175355 A CN201410175355 A CN 201410175355A CN 103919118 A CN103919118 A CN 103919118A
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- tartar sauce
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 95
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 95
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 70
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 70
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 70
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 235000015067 sauces Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000013527 bean curd Nutrition 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 9
- 239000002775 capsule Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 7
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 7
- 239000002054 inoculum Substances 0.000 claims abstract description 7
- 239000008101 lactose Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 208000006558 Dental Calculus Diseases 0.000 claims description 32
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 25
- 235000020354 squash Nutrition 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 6
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract 2
- 235000013555 soy sauce Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 description 6
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical compound CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 6
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 6
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000008935 nutritious Nutrition 0.000 description 5
- 229930182843 D-Lactic acid Natural products 0.000 description 4
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 3
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009246 food effect Effects 0.000 description 3
- 235000021471 food effect Nutrition 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000000913 Kidney Calculi Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010029148 Nephrolithiasis Diseases 0.000 description 1
- 108091000080 Phosphotransferase Proteins 0.000 description 1
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000003421 catalytic decomposition reaction Methods 0.000 description 1
- ODZHLDRQCZXQFQ-UHFFFAOYSA-N chlorferron Chemical compound C1=C(O)C=CC2=C1OC(=O)C(Cl)=C2C ODZHLDRQCZXQFQ-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 102000020233 phosphotransferase Human genes 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108060006633 protein kinase Proteins 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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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)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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
The present invention relates to food processing field, be specifically related to a kind of preparation method of zymolysis squash tartar sauce powder.
Background technology
In pumpkin, be rich in the several physiological active substances such as carbohydrate, pectin, amino acid, vitamin, mineral matter and alkaloid. nutritious and medical value is high, can catalytic decomposition nitrosamine. accelerate kidney stone, cystolithic dissolving, help to eliminate unnecessary cholesterol in human body. prevent the effects such as artery sclerosis, fat-reducing, beauty treatment, hypoglycemic, reducing blood lipid.
In fermented soya bean, contain very high beans kinases, beans kinases has thrombolytic effect, also contain various nutrients, can improve gastrointestinal bacterial flora, often eat that fermented soya bean also can help digest, prevent disease, delay senility, strengthen mental, reduce blood pressure, eliminate fatigue, alleviate slight illness, pre-anti-cancer and improve liver detoxification (comprising alcohol poison) function.Preserved beancurd juice is the traditional tempeh of China, has the features such as numerous in variety, unique flavor, flavour be delicious, nutritious, belongs to beans system (biology) food of secondary operations.
Chinese invention patent CN103349267A discloses pumpkin paste and preparation method thereof, adopts minced pumpkin, jujube paste, mashed carrot, tomato mud to mix well and make pumpkin paste, and its local flavor is unique not; CN101720881A discloses a kind of preparation method of pumpkin paste, and the pumpkin of only take is produced pumpkin paste as raw material, and raw material is single, and nutrition is abundant not; CN103300344A discloses a kind of pumpkin rib paste and preparation method thereof, take chop and pumpkin prepares pumpkin rib paste as primary raw material, although possessed nutritious, the features such as aromatic flavour, but the effect of medicine food is not strong, and be all to preserve with the form of sauce, there is the shortcomings such as inconvenient, easy corruption.
By retrieving domestic and international prior art, find, also not take at present pumpkin, fermented soya bean and preserved beancurd juice and prepare the report of zymolysis squash tartar sauce powder as major ingredient.Based on above theory and Shortcomings, the present invention adopts pumpkin fermenting, adds fermented soya bean, preserved beancurd juice colloid mill defibrination and vacuum freeze drying mode.Fermentation promotes the stripping of the effective nutriment of pumpkin, produce a large amount of lactic acid, acetic acid and ethanol, these materials are synthetic ethyl isovalerate, 2 further, the materials such as phenols such as the ester classes such as 2-neopentanoic acid-3-oct-2-ene ester, ethyl 2-methylbutyrate and 4-ethyl guaiacol and 4-vinyl guaiacol, form strong Sauce flavor; Add fermented soya bean and preserved beancurd juice and not only enriched the nutrition of raw material, and strengthened its medicine food effect, and powdered soy further improves nutritive value and the local flavor of raw material; The zymolysis squash tartar sauce powder that vacuum freeze drying obtains is conducive to preserve the active material in raw material.
Summary of the invention
The present invention is directed to the problem of above developing thought and existence, a kind of preparation method of zymolysis squash tartar sauce powder is provided, the zymolysis squash tartar sauce powder that adopts the method to make is nutritious, unique flavor.
In order to realize above-mentioned object, the present invention adopts following technical measures:
A preparation method for zymolysis squash tartar sauce powder, the method comprises the following steps:
(1) get 300-350 part fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add pumpkin weight 5-10 deionized water doubly, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, add 6%-8%(W/ W) salt and 1%-2%(W/ W) lactose, and be 0.4%-0.6%(W/ W by inoculum concentration) the access weight ratio Lactobacillus plantarum that is 1-2:1 and the Mixed Microbes powder of saccharomyces cerevisiae, 28-33 ℃ of aerobic fermentation 4-12h, then 32-38 ℃ of anaerobic fermentation 20-60d, obtains pumpkin paste wine with dregs;
(4) in pumpkin paste wine with dregs, add fermented soya bean 100-150 part, preserved beancurd juice 50-80 part, after adopting colloid mill defibrination to process, admix powdered soy 20-35 part, flavor enhancement 30-45 part, and add sucrose 5-8 part, citric acid 0.04-0.06 part, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
Preferably, the preparation method of zymolysis squash tartar sauce powder as above, wherein said Lactobacillus plantarum is Lactobacillus plantarum CICC22703, described saccharomyces cerevisiae is saccharomyces cerevisiae CICC1016
Further preferably, the preparation method of zymolysis squash tartar sauce powder as above, effective total viable count of the Mixed Microbes powder of wherein said Lactobacillus plantarum CICC22703 and saccharomyces cerevisiae CICC1016 is 5.5 * 10
10～6.5 * 10
11individual/g.
Compared with prior art, the present invention has following obvious beneficial effect as can be known from the above technical solutions:
(1) fermentation promotes the stripping of the effective nutriment of pumpkin, produce a large amount of lactic acid, acetic acid and ethanol, these materials are synthetic ethyl isovalerate, 2 further, the materials such as phenols such as the ester classes such as 2-neopentanoic acid-3-oct-2-ene ester, ethyl 2-methylbutyrate and 4-ethyl guaiacol and 4-vinyl guaiacol, form strong Sauce flavor;
(2) add fermented soya bean and preserved beancurd juice and not only enriched the nutrition of raw material, and strengthened its medicine food effect, and powdered soy has further improved nutritive value and the local flavor of raw material;
(3) active material that the zymolysis squash tartar sauce powder that vacuum freeze drying obtains is conducive in raw material is not destroyed, with this, develop there is pre-anti-cancer, prevent artery sclerosis, the composite pumpkin tartar sauce powder of the effect such as fat-reducing, beauty treatment, hypoglycemic, reducing blood lipid, nutritious, smell is fresh aromatic strongly fragrant and medical value is high, be easy to preservation and easy to carry, be conducive to the specialty economies benefit development of traditional food.
The specific embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, river, Tong, the Chongqing fermented soya bean that have drawn from of fermented soya bean wherein, the preserved beancurd juice Hunan CHMC preserved beancurd juice that has drawn from, 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
A preparation method for zymolysis squash tartar sauce powder, its step is as follows:
(1) get 300g fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add the deionized water of 5 times of pumpkin weight, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, add 6%(W/ W) salt and 1%(W/ W) lactose, and by inoculum concentration, be 0.4%(W/ W) the Mixed Microbes powder of access 1:1 lactic acid bacteria and yeast, wherein effectively total viable count is 5.5 * 10
10individual/g; 28 ℃ of aerobic fermentation 4h, 32 ℃ of anaerobic fermentation 20d obtain pumpkin paste wine with dregs;
(4) in pumpkin paste wine with dregs, add fermented soya bean 100g, preserved beancurd juice 50g, after adopting colloid mill defibrination to process, admix powdered soy 20g, flavor enhancement 30g, and add sucrose 5g, citric acid 0.04g, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
embodiment 2
A preparation method for zymolysis squash tartar sauce powder, its step is as follows:
(1) get 350g fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add the deionized water of 10 times of pumpkin weight, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, add 8%(W/ W) salt and 2%(W/ W) lactose, and by inoculum concentration, be 0.6%(W/ W) the Mixed Microbes powder of access 2:1 lactic acid bacteria and yeast, wherein effectively total viable count is 6.5 * 10
11individual/g; 33 ℃ of aerobic fermentation 12h, 38 ℃ of anaerobic fermentation 60d obtain pumpkin paste wine with dregs;
(4) in pumpkin paste wine with dregs, add fermented soya bean 150g, preserved beancurd juice 80g, after adopting colloid mill defibrination to process, admix powdered soy 35g, flavor enhancement 45g, and add sucrose 8g, citric acid 0.06g, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
embodiment 3
A preparation method for zymolysis squash tartar sauce powder, its step is as follows:
(1) get 325g fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add the deionized water of 7.5 times of pumpkin weight, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, be incorporated in 7%(W/ W) salt and 1.5%(W/ W) lactose, and by inoculum concentration, be 0.5%(W/ W) the Mixed Microbes powder of access 1.5:1 lactic acid bacteria and yeast, wherein effectively total viable count is 2.5 * 10
11individual/g; 30 ℃ of aerobic fermentation 8h, 35 ℃ of anaerobic fermentation 40d obtain pumpkin paste wine with dregs;
(4) in pumpkin paste wine with dregs, add fermented soya bean 125g, preserved beancurd juice 65g, after adopting colloid mill defibrination to process, admix powdered soy 28g, flavor enhancement 37g, and add sucrose 6.5g, citric acid 0.05g, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
comparative example 1: not with pumpkin
The ferment preparation method of tartar sauce powder, its step is as follows:
Get fermented soya bean 125g, preserved beancurd juice 65g, after adopting colloid mill defibrination to process after evenly mixing, admix powdered soy 28g, flavor enhancement 37g, and add sucrose 6.5g, citric acid 0.05g, pasteurization, the vacuum freeze drying tartar sauce powder that obtains fermenting.
comparative example 2: do not add preserved beancurd juice and fermented soya bean
A preparation method for zymolysis squash tartar sauce powder, its step is as follows:
(1) get 325g fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add the deionized water of 7.5 times of pumpkin weight, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, be incorporated in 7%(W/ W) salt and 1.5%(W/ W) lactose, and by inoculum concentration, be 0.5%(W/ W) the Mixed Microbes powder of access 1.5:1 lactic acid bacteria and yeast, wherein effectively total viable count is 2.5 * 10
11individual/g; 30 ℃ of aerobic fermentation 8h, 35 ℃ of anaerobic fermentation 40d obtain pumpkin paste wine with dregs;
(4) after pumpkin paste wine with dregs adopts colloid mill defibrination to process, admix powdered soy 28g, flavor enhancement 37g, and add sucrose 6.5g, citric acid 0.05g, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
comparative example 3: pumpkin azymic.
A preparation method for pumpkin tartar sauce powder, its step is as follows:
(1) get 325g fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add the deionized water of 7.5 times of pumpkin weight, boil and make underflow;
(3) pumpkin underflow cooling after, in pumpkin underflow, add fermented soya bean 125g, preserved beancurd juice 65g, after adopting colloid mill defibrination to process, admix powdered soy 28g, flavor enhancement 37g, and add sucrose 6.5g, citric acid 0.05g, and pasteurization, vacuum freeze drying obtains pumpkin tartar sauce powder.
Pumpkin tartar sauce powder prepared by above each embodiment carries out nutritive index detection and organoleptic indicator evaluates, and its attributional analysis result is as table 1, table 2.Because mixed fermentation has promoted the stripping of the effective nutriment of pumpkin, produce a large amount of lactic acid (0.074-0.075mg/100g), acetic acid (0.065-0.068 mg/100g) and ethanol (0.055-0.058 mg/100g), apparently higher than comparison example, these materials are synthetic ethyl isovalerate, 2 further, the materials such as phenols such as the ester classes such as 2-neopentanoic acid-3-oct-2-ene ester, ethyl 2-methylbutyrate and 4-ethyl guaiacol and 4-vinyl guaiacol, form strong Sauce flavor; Add the nutrition that fermented soya bean and preserved beancurd juice have not only enriched raw material, strengthened its medicine food effect, and make pumpkin tartar sauce powder flavour deliciousness, unique flavor, bright yellow color.
The nutritive index comparison of zymolysis squash tartar sauce powder prepared by each example of table 1
Organoleptic indicator's comparison of zymolysis squash tartar sauce powder prepared by each example of table 2
Claims (3)
1. a preparation method for zymolysis squash tartar sauce powder, is characterized in that the method comprises the following steps:
(1) get 300-350 part fresh pumpkin and clean, remove the peel, go capsule, go to cut into slices after seed;
(2) add pumpkin weight 5-10 deionized water doubly, boil and make underflow;
(3) pumpkin underflow cooling after, according to the net weight of pumpkin underflow, add 6%-8%(W/ W) salt and 1%-2%(W/ W) lactose, and be 0.4%-0.6%(W/ W by inoculum concentration) the access weight ratio Lactobacillus plantarum that is 1-2:1 and the Mixed Microbes powder of saccharomyces cerevisiae, 28-33 ℃ of aerobic fermentation 4-12h, then 32-38 ℃ of anaerobic fermentation 20-60d, obtains pumpkin paste wine with dregs;
(4) in pumpkin paste wine with dregs, add fermented soya bean 100-150 part, preserved beancurd juice 50-80 part, after adopting colloid mill defibrination to process, admix powdered soy 20-35 part, flavor enhancement 30-45 part, and add sucrose 5-8 part, citric acid 0.04-0.06 part, pasteurization, vacuum freeze drying obtains zymolysis squash tartar sauce powder.
2. the preparation method of zymolysis squash tartar sauce powder according to claim 1, is characterized in that: described Lactobacillus plantarum is Lactobacillus plantarum CICC22703, and described saccharomyces cerevisiae is saccharomyces cerevisiae CICC1016.
3. the preparation method of zymolysis squash tartar sauce powder according to claim 2, is characterized in that: effective total viable count of described Lactobacillus plantarum CICC22703 and the Mixed Microbes powder of saccharomyces cerevisiae CICC1016 is 5.5 * 10
10～6.5 * 10
11individual/g.
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