CN110419700A - A kind of preparation method of high prebiotic bacterial content low sugar fermentation pumpkin powder - Google Patents
A kind of preparation method of high prebiotic bacterial content low sugar fermentation pumpkin powder Download PDFInfo
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 131
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 131
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 131
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 131
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 131
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000000855 fermentation Methods 0.000 title claims abstract description 24
- 230000004151 fermentation Effects 0.000 title claims abstract description 24
- 230000001580 bacterial effect Effects 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 17
- 235000009508 confectionery Nutrition 0.000 claims description 16
- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 239000000725 suspension Substances 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 208000028867 ischemia Diseases 0.000 claims description 5
- 229940099596 manganese sulfate Drugs 0.000 claims description 5
- 235000007079 manganese sulphate Nutrition 0.000 claims description 5
- 239000011702 manganese sulphate Substances 0.000 claims description 5
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000003032 molecular docking Methods 0.000 claims description 5
- 230000036284 oxygen consumption Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241001037822 Bacillus bacterium Species 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 5
- 239000006041 probiotic Substances 0.000 abstract description 4
- 235000018291 probiotics Nutrition 0.000 abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002641 glycemic effect Effects 0.000 abstract description 2
- 241000726221 Gemma Species 0.000 description 7
- 241000219112 Cucumis Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006698 induction Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- 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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Abstract
The invention discloses a kind of preparation methods of high prebiotic bacterial content low sugar fermentation pumpkin powder, it is related to pumpkin powder production field, effect of the preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of the height through a variety of probiotics and enzymatic hydrolysis, with bacillus coagulans, lactic acid bacteria and saccharomycete are composite fermentation bacterial strain, it is seeded to clean, in the crushed pumpkin prepared after deseeding processing, a low sugar contents crushed pumpkin (powder) for being rich in viable bacteria is obtained after compound strain common fermentation and enzyme preparation enzymatic hydrolysis, carbohydrate in product can be utilized sufficiently by viable bacteria for growth of probiotics, the final pumpkin powder sugar amount containing reduction that reduces is to 5% or less, total prebiotic bacterium number is up to 106Cfu/g to 108Cfu/g, not only bacterium number with higher and sugar content is low, convenient for patient of diabetes and other need the patient of glycemic control to use.
Description
Technical field
The present invention relates to pumpkin powder production field more particularly to a kind of preparations of high prebiotic bacterial content low sugar fermentation pumpkin powder
Method.
Background technique
The fermentation enzymolysis process of pumpkin now is mainly arranged in pairs or groups all kinds of carbohydrase (amylase, cellulase etc.) with lactic acid bacteria,
To reduce crushed pumpkin stickiness, and then promote pulp flour extraction.However the total sugar content part in pumpkin powder, it generally still needs to additional
Add carbohydrate for viable bacteria growth, which production pumpkin powder due to sugar content it is higher, in the use of patient of diabetes simultaneously
It is ideal not to the utmost.
In the patent application of patent No. CN201610353662.6, tentatively illustrate how crushed pumpkin through viable bacteria fermentation and more
Section enzymatic hydrolysis, finally obtains the fermentation crushed pumpkin of a low consistency, can reduce the sterilization conditions of crushed pumpkin, extend the shelf-life of product,
Increase the popularity of products application.However problem is the total sugar content of a large amount in the viable count part and pumpkin of product not
It is proposed specific solution.
Therefore, currently urgently occur a kind of containing the reduction fermentation pumpkin powder that sugar amount is low, viable count is high.
Summary of the invention
In order to overcome the shortcomings of Related product in the prior art, the present invention proposes a kind of high prebiotic bacterial content low sugar fermentation south
The preparation method of melon powder solves the problems, such as that existing pumpkin powder sugar content is higher.
The present invention provides a kind of preparation methods of high prebiotic bacterial content low sugar fermentation pumpkin powder, include the following steps:
S1: selecting pumpkin and stalk, and stripping and slicing after cleaning removes flesh, deseeding, cooks and soften it；
S2: after repeating colloidal grinding twice, homogenization is carried out to pumpkin using homogenizer, obtains crushed pumpkin；
S3: point bacterium spreads cultivation, and bacterium powder is dissolved in aqua sterilisa in advance, and total plate count counting is carried out after melting, selects single bacterium
Three sections of graduation of row are dropped into be confirmed as single bacterial strain, later with slant medium conservation, every 1~2 month progress subculture；
S4: preparing MRS broth bouillon, triangle shake bottle is added in lactic acid bacteria and bacillus coagulans, temperature is 30~45
DEG C, lactobacillus suspension and bacillus coagulans bacterium solution can be obtained through culture in 4~24 hours；
S5: preparing YPD culture medium, connects saccharomycete and enters triangle shake bottle, and temperature is 20~28 DEG C, is through culture in 4~24 hours
Yeast liquid can be obtained；
S6: the sterilizing brown sugar water of preparation 0.5~5%, by the lactobacillus suspension of 0.025~0.05% ratio, condensation gemma bar
Bacterium bacterium solution and yeast liquid, which first incorporate in sterilizing brown sugar water, to be activated 1~20 minute, and the lactic acid bacteria of 0.1~1% ratio is reconfigured
Liquid, bacillus coagulans bacterium solution and yeast liquid access crushed pumpkin；
S7: the crushed pumpkin after docking strain ensures that the flowing of crushed pumpkin is steady with 37 DEG C of progress oxygen consumption fermented and cultureds in the process
It is qualitative, avoid ischaemia or the situation of stirring unevenness from occurring, by 24~120 hours, when crushed pumpkin pH is down to 3.5~5
Can rewinding dust.
In some embodiments of the present invention, the pumpkin is this sweet pumpkin.
In some embodiments of the present invention, the pumpkin further includes the pumpkin of this non-sweet pumpkin variety, and originally with honey
The pumpkin each 50% of pumpkin and this non-sweet pumpkin variety prepares crushed pumpkin.
In some embodiments of the present invention, after the completion of crushed pumpkin tune is standby, 0.001 is added according to crushed pumpkin total weight~
0.05% manganese sulfate, to induce Bacillus coagulans spore.
In some embodiments of the present invention, the solid content of the crushed pumpkin is controlled 7 ± 1%.
Compared with prior art, the present invention has the following advantages:
The preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of height described in the embodiment of the present invention through a variety of probiotics with
And the effect of enzymatic hydrolysis is seeded to clean, deseeding processing using bacillus coagulans, lactic acid bacteria and saccharomycete as composite fermentation bacterial strain
In the crushed pumpkin prepared afterwards, a low sugar contents crushed pumpkin for being rich in viable bacteria is obtained after compound strain common fermentation and enzyme preparation enzymatic hydrolysis
(powder), the carbohydrate in product can be utilized sufficiently by viable bacteria for growth of probiotics, and the final pumpkin powder sugar amount containing reduction that reduces is to 5%
Hereinafter, total prebiotic bacterium number is up to 106Cfu/g to 108Cfu/g, not only bacterium number with higher and sugar content is low, is convenient for diabetes
Suffer from and other need the patient of glycemic control to use.
Specific embodiment
It in order to enable those skilled in the art to better understand the solution of the present invention, below will be to the skill in the embodiment of the present invention
Art scheme is clearly and completely described, it is clear that and described embodiments are only a part of the embodiments of the present invention, rather than
Whole embodiments.
Embodiment one
The embodiment of the invention provides a kind of preparation methods of prebiotic bacterial content low sugar fermentation pumpkin powder of height, including such as
Lower step:
S1: selecting pumpkin and stalk, and stripping and slicing after cleaning removes flesh, deseeding, cooks and soften it；
S2: after repeating colloidal grinding twice, homogenization is carried out to pumpkin using homogenizer, obtains crushed pumpkin, south
It is 7.5Brix that melon, which starches soluble solid, and 0.01% manganese sulfate is added according to crushed pumpkin total weight, condenses gemma bar with induction
Bacterium gemma；
S3: point bacterium spreads cultivation, and bacterium powder is dissolved in aqua sterilisa in advance, and total plate count counting is carried out after melting, selects single bacterium
Three sections of graduation of row are dropped into be confirmed as single bacterial strain, later with slant medium conservation, every 1~2 month progress subculture；
S4: preparing MRS broth bouillon, triangle shake bottle is added in lactic acid bacteria and bacillus coagulans, temperature is 38 DEG C, warp
Lactobacillus suspension and bacillus coagulans bacterium solution can be obtained in culture in 24 hours；
S5: preparing YPD culture medium, connects saccharomycete and enters triangle shake bottle, and temperature is 28 DEG C, and ferment can be obtained through culture in 20 hours
Female bacterium solution；
S6: preparing 3.5% sterilizing brown sugar water, by the lactobacillus suspension of 0.05% ratio, bacillus coagulans bacterium solution and
Yeast liquid, which first incorporates in sterilizing brown sugar water, to be activated 20 minutes, and lactobacillus suspension, the bacillus coagulans bacterium of 0.5% ratio are reconfigured
Liquid and yeast liquid access crushed pumpkin；
S7: the crushed pumpkin after docking strain ensures that the flowing of crushed pumpkin is steady with 37 DEG C of progress oxygen consumption fermented and cultureds in the process
It is qualitative, avoid ischaemia or the situation of stirring unevenness from occurring, by 80 hours, crushed pumpkin pH was down to 4.2 and dusts.
S8: the pumpkin powder viable count obtained after dry is 2.1x107Cfu/g, content of reducing sugar 3.1%.
In embodiments of the present invention, the pumpkin preferentially selects this sweet pumpkin, and certainly, the pumpkin also may include non-honey
The pumpkin of this pumpkin variety, it is each with the pumpkin of this sweet pumpkin and this non-sweet pumpkin variety if selecting the pumpkin for having other kinds
50% prepares crushed pumpkin, while avoiding using overdone pumpkin in order to avoid influencing flavor.
Embodiment two
The embodiment of the invention provides a kind of preparation methods of prebiotic bacterial content low sugar fermentation pumpkin powder of height, including such as
Lower step:
S1: selecting pumpkin and stalk, and stripping and slicing after cleaning removes flesh, deseeding, cooks and soften it；
S2: after repeating colloidal grinding twice, homogenization is carried out to pumpkin using homogenizer, obtains crushed pumpkin, south
It is 7.6Brix that melon, which starches soluble solid, and 0.03% manganese sulfate is added according to crushed pumpkin total weight, condenses gemma bar with induction
Bacterium gemma；
S3: point bacterium spreads cultivation, and bacterium powder is dissolved in aqua sterilisa in advance, and total plate count counting is carried out after melting, selects single bacterium
Three sections of graduation of row are dropped into be confirmed as single bacterial strain, later with slant medium conservation, every 1~2 month progress subculture；
S4: preparing MRS broth bouillon, triangle shake bottle is added in lactic acid bacteria and bacillus coagulans, temperature is 36 DEG C, warp
Lactobacillus suspension and bacillus coagulans bacterium solution can be obtained in culture in 20 hours；
S5: preparing YPD culture medium, connects saccharomycete and enters triangle shake bottle, and temperature is 28 DEG C, and ferment can be obtained through culture in 20 hours
Female bacterium solution；
S6: preparing 4.0% sterilizing brown sugar water, by the lactobacillus suspension of 0.05% ratio, bacillus coagulans bacterium solution and
Yeast liquid, which first incorporates in sterilizing brown sugar water, to be activated 20 minutes, and lactobacillus suspension, the bacillus coagulans bacterium of 0.8% ratio are reconfigured
Liquid and yeast liquid access crushed pumpkin；
S7: the crushed pumpkin after docking strain ensures that the flowing of crushed pumpkin is steady with 37 DEG C of progress oxygen consumption fermented and cultureds in the process
It is qualitative, avoid ischaemia or the situation of stirring unevenness from occurring, by 72 hours, crushed pumpkin pH was down to 4.0 and dusts.
S8: the pumpkin powder viable count obtained after dry is 5.0x107Cfu/g, content of reducing sugar 2.2%.
In embodiments of the present invention, the pumpkin preferentially selects this sweet pumpkin, and certainly, the pumpkin also may include non-honey
The pumpkin of this pumpkin variety, it is each with the pumpkin of this sweet pumpkin and this non-sweet pumpkin variety if selecting the pumpkin for having other kinds
50% prepares crushed pumpkin, while avoiding using overdone pumpkin in order to avoid influencing flavor.
Embodiment three
The embodiment of the invention provides a kind of preparation methods of prebiotic bacterial content low sugar fermentation pumpkin powder of height, including such as
Lower step:
S1: selecting pumpkin and stalk, and stripping and slicing after cleaning removes flesh, deseeding, cooks and soften it；
S2: after repeating colloidal grinding twice, homogenization is carried out to pumpkin using homogenizer, obtains crushed pumpkin, south
It is 6.6Brix that melon, which starches soluble solid, and 0.02% manganese sulfate is added according to crushed pumpkin total weight, condenses gemma bar with induction
Bacterium gemma；
S3: point bacterium spreads cultivation, and bacterium powder is dissolved in aqua sterilisa in advance, and total plate count counting is carried out after melting, selects single bacterium
Three sections of graduation of row are dropped into be confirmed as single bacterial strain, later with slant medium conservation, every 1~2 month progress subculture；
S4: preparing MRS broth bouillon, triangle shake bottle is added in lactic acid bacteria and bacillus coagulans, temperature is 36 DEG C, warp
Lactobacillus suspension and bacillus coagulans bacterium solution can be obtained in culture in 22 hours；
S5: preparing YPD culture medium, connects saccharomycete and enters triangle shake bottle, and temperature is 28 DEG C, and ferment can be obtained through culture in 22 hours
Female bacterium solution；
S6: preparing 4.0% sterilizing brown sugar water, by the lactobacillus suspension of 0.05% ratio, bacillus coagulans bacterium solution and
Yeast liquid, which first incorporates in sterilizing brown sugar water, to be activated 20 minutes, and lactobacillus suspension, the bacillus coagulans bacterium of 0.8% ratio are reconfigured
Liquid and yeast liquid access crushed pumpkin；
S7: the crushed pumpkin after docking strain ensures that the flowing of crushed pumpkin is steady with 37 DEG C of progress oxygen consumption fermented and cultureds in the process
It is qualitative, avoid ischaemia or the situation of stirring unevenness from occurring, by 105 hours, crushed pumpkin pH was down to 3.9 and dusts.
S8: the pumpkin powder viable count obtained after dry is 9.0x106Cfu/g, content of reducing sugar 4.0%.
In embodiments of the present invention, the pumpkin preferentially selects this sweet pumpkin, and certainly, the pumpkin also may include non-honey
The pumpkin of this pumpkin variety, it is each with the pumpkin of this sweet pumpkin and this non-sweet pumpkin variety if selecting the pumpkin for having other kinds
50% prepares crushed pumpkin, while avoiding using overdone pumpkin in order to avoid influencing flavor.
The content being not described in detail in this specification belongs to the prior art well known to professional and technical personnel in the field.More than
Only the embodiment of the present invention is not intended to limit the scope of the patents of the invention, although carrying out with reference to the foregoing embodiments to the present invention
Detailed description still can be to recorded in aforementioned each specific embodiment for coming for those skilled in the art
Technical solution modify, or to part of technical characteristic carry out equivalence replacement.It is all to utilize in description of the invention
Hold done equivalence replacement, be directly or indirectly used in other related technical areas, similarly protects model in the invention patent
Within enclosing.
Claims (5)
1. a kind of preparation method of high prebiotic bacterial content low sugar fermentation pumpkin powder, which comprises the steps of:
S1: selecting pumpkin and stalk, and stripping and slicing after cleaning removes flesh, deseeding, cooks and soften it；
S2: after repeating colloidal grinding twice, homogenization is carried out to pumpkin using homogenizer, obtains crushed pumpkin；
S3: point bacterium spread cultivation, bacterium powder is dissolved in aqua sterilisa in advance, after melting carry out total plate count counting, select single bacterium colony into
Three sections of graduation of row are to be confirmed as single bacterial strain, later with slant medium conservation, every 1~2 month progress subculture；
S4: preparing MRS broth bouillon, triangle shake bottle is added in lactic acid bacteria and bacillus coagulans, temperature is 30~45 DEG C, warp
Lactobacillus suspension and bacillus coagulans bacterium solution can be obtained in culture in 4~24 hours；
S5: preparing YPD culture medium, connects saccharomycete and enters triangle shake bottle, and temperature is 20~28 DEG C, can be obtained through culture in 4~24 hours
To yeast liquid；
S6: the sterilizing brown sugar water of preparation 0.5~5%, by the lactobacillus suspension of 0.025~0.05% ratio, bacillus coagulans bacterium
Liquid and yeast liquid, which first incorporate in sterilizing brown sugar water, to be activated 1~20 minute, is reconfigured the lactobacillus suspension of 0.1~1% ratio, is coagulated
It ties bacillus bacterium solution and yeast liquid accesses crushed pumpkin；
S7: the crushed pumpkin after docking strain ensures the flow stability of crushed pumpkin with 37 DEG C of progress oxygen consumption fermented and cultureds in the process,
It avoids ischaemia or the situation of stirring unevenness from occurring, by 24~120 hours, can be received when crushed pumpkin pH is down to 3.5~5
Material dusts.
2. the preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of height according to claim 1, it is characterised in that: described
Pumpkin is this sweet pumpkin.
3. the preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of height according to claim 2, it is characterised in that: described
Pumpkin further includes the pumpkin of this non-sweet pumpkin variety, and is prepared with the pumpkin each 50% of this sweet pumpkin and this non-sweet pumpkin variety
Crushed pumpkin.
4. the preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of height according to claim 1, it is characterised in that: pumpkin
Slurry is adjusted for after the completion of, 0.001~0.05% manganese sulfate is added, according to crushed pumpkin total weight to induce Bacillus coagulans spore
Change.
5. the preparation method of the prebiotic bacterial content low sugar fermentation pumpkin powder of height according to claim 1, it is characterised in that: described
The solid content of crushed pumpkin is controlled 7 ± 1%.
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| CN115349614A (en) * | 2022-08-15 | 2022-11-18 | 宝得瑞（湖北）健康产业有限公司 | Instant nutrient pumpkin powder with good stability and preparation method thereof |
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| CN115349614B (en) * | 2022-08-15 | 2024-04-16 | 宝得瑞（湖北）健康产业有限公司 | Instant nutritional pumpkin powder with good stability and preparation method thereof |
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