CN103859492A - Sprouted pumpkin seed kernels processed with sauce and preparation method thereof - Google Patents
Sprouted pumpkin seed kernels processed with sauce and preparation method thereof Download PDFInfo
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- CN103859492A CN103859492A CN201410117370.3A CN201410117370A CN103859492A CN 103859492 A CN103859492 A CN 103859492A CN 201410117370 A CN201410117370 A CN 201410117370A CN 103859492 A CN103859492 A CN 103859492A
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- benevolence
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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
- 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses sprouted pumpkin seed kernels processed with sauce and a preparation method thereof. The sprouted pumpkin seed kernels processed with the sauce are obtained by sprouting, inoculating with aspergillus oryzae to ferment the sprouted pumpkin seed kernels, adding saccharomycete lactic acid bacteria and mixing and fermenting. According to the sprouted pumpkin seed kernels processed with the sauce, the nutritive value of the pumpkin seed kernels is increased and the prepared sprouted pumpkin seed kernels processed with the sauce have a fine and smooth mouth feel and a unique flavor; the sprouted pumpkin seed kernels processed with the sauce have attractive color and luster, are convenient to carry and are ready-to-serve.
Description
Technical field
The invention belongs to food processing field, the sauce benevolence that is raw material in particular to the edible kernel of melon seeds on the south a kind of, relates in particular to a kind of germination pumpkin benevolence sauce and preparation method thereof.
Background technology
Pumpkin benevolence is nutritious, contains the elements such as protein, carrotene, Cobastab, vitamin C and calcium, potassium, phosphorus, magnesium, iron, copper, manganese, chromium, boron.In addition, pumpkin benevolence also contains linoleic acid and unrighted acid, can effectively prevent eczema, has anti-sensitization; According to the literature, pumpkin benevolence has the prostate swelling of elimination initial stage, urinary system and hyperplasia of prostate is had to good treatment and prevention effect; Pumpkin benevolence can reduce human serum cholesterol and triglyceride, promote ulcer healing, accelerate choleresis, promote enterogastric peristalsis, prevent constipation and the effective medical function such as prevention of arterial sclerosis, adjuvant therapy of diabetes and antiallergy.
At present, for the demand in pumpkin benevolence market, prior art is processed into pumpkin benevolence oil and pumpkin by fresh pumpkin benevolence conventionally, causes pumpkin benevolence nutritional labeling to lose in its manufacturing process.For example: it is raw material that Chinese Patent Application No. 200510115180.9 " a kind of method of extracting pumpkin seed oil and pumpkin albumen " discloses germination pumpkin, improve the active ingredient of pumpkin, carry out defibrination, enzymolysis; Separate at the oil water mixture that enzymolysis is obtained, obtaining oil phase is pumpkin seed oil, and water is pumpkin protein solution.Chinese Patent Application No. 201110033629.2 " a kind of pumpkin beverage and preparation method thereof " discloses the peeling take pumpkin as raw material 50-80 part, invade bubble, boiling, endothelium-denuded, defibrination, separation is removed slag, and adds sweetener 60-100 part, then adds emulsifying agent 2-3 part, add calgon 0.3-0.6 part, homogeneous, filling, sterilization.In above two kinds of patented technologies, in disclosed its manufacturing process, all can cause the nutritional labeling of pumpkin benevolence to lose.
Find by retrieving domestic and international prior art, after the edible kernel of melon seeds germinates and cooks on the south also not having at present, then add the mixed culture fermentation of many bacterial strains to prepare the report of germination pumpkin paste benevolence.
Summary of the invention
The object of this invention is to provide a kind of germination pumpkin paste benevolence and preparation method thereof.Germination pumpkin paste benevolence prepared by the inventive method had both retained and had enriched original nutritional labeling of pumpkin benevolence, effectively strengthen nutritional labeling and the local flavor of pumpkin benevolence, guaranteed quality and the quality of pumpkin benevolence, gained germination pumpkin paste benevolence delicate mouthfeel, unique flavor, be easy to carry, open instant.
In order to realize above-mentioned object, the present invention studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
A kind of germination pumpkin paste benevolence, the germination pumpkin paste benevolence of stating is to obtain by aspergillus oryzae, saccharomycete and lactic acid bacteria mixed culture fermentation after pumpkin benevolence is germinateed.
A preparation method for the pumpkin paste benevolence of germinateing, the method comprises the steps:
(1) choose the cleaning of fresh pumpkin benevolence, impurity elimination, be dipped to without hard-core;
(2) get the pumpkin benevolence after step (1) is soaked, the 24h that germinates under 25-30 ℃ of constant temperature and humidity condition, bud is long is 0.3-1 ㎝;
(3) germination pumpkin benevolence step (2) being obtained cooks to the white core of nothing under normal pressure, then cool to room temperature, for subsequent use;
(4) in the germination pumpkin benevolence cooking in step (3), inoculate aspergillus oryzae, stir, 25-30 ℃ of ferment at constant temperature 1-2d;
(5) in the germination pumpkin benevolence after step (4) fermentation, again access saccharomycete and lactic acid bacteria, mix, at 15-25 ℃ of cryogenic conditions bottom fermentation 15-55d, then admix flavor enhancement, pasteurization, is germination pumpkin paste benevolence.
Preferably, the preparation method of the pumpkin paste benevolence of germinateing as mentioned above, wherein in step (4), the inoculum concentration of aspergillus oryzae is 0.2-0.9 ‰ (W/W).
Preferably, the preparation method of the pumpkin paste benevolence of germinateing as mentioned above, wherein in step (5), saccharomycetic inoculum concentration is 0.4-0.9 ‰ (W/W), the inoculum concentration of lactic acid bacteria is 0.5-0.8 ‰ (W/W).
Preferably, the Preparation Method of the pumpkin paste benevolence of germinateing as mentioned above, wherein in step (5), the fermentation temperature after access saccharomycete and lactic acid bacteria is 18-22 ℃, fermentation time is 25-30d.
Preferably, the Preparation Method of the pumpkin paste benevolence of germinateing as mentioned above, wherein the flavor enhancement described in step (5) comprises capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder, ginger.
Further preferably, the preparation method of germination pumpkin paste benevolence as mentioned above, wherein said flavor enhancement consumption is: by weight, in every 1Kg germination pumpkin paste benevolence, contain capsicum 60-100g, Chinese prickly ash 50-80g, salt 10-25g, garlic 30-70g, cloves 10-50g, white pepper powder 4-7g and ginger 30-50g.
The germination pumpkin paste benevolence preparation technology tool the present invention relates to has the following advantages and marked improvement:
(1) the present invention is by germination pumpkin benevolence, and in germination process, the nutritional labeling of pumpkin benevolence obviously improves as r-aminobutyric acid, soluble amino acid, mineral element etc.;
(2) the present invention adopts germination first, then accesses the mixed culture fermentation of many bacterial strains and prepare pumpkin paste benevolence, and gained pumpkin paste benevolence is nutritious, and local flavor is outstanding, delicate mouthfeel, and edible quality is good, and color and luster is tempting, is easy to carry, and opens instant.
The specific embodiment
In the time of multi-strain fermentation germination pumpkin benevolence, the source of bacterial classification that the present invention adopts is as follows:
Aspergillus oryzae: buy in Chinese industrial microorganism fungus kind preservation administrative center aspergillus oryzae numbering CICC 2014;
Saccharomycete: buy in Chinese industrial microorganism fungus kind preservation administrative center saccharomyces cerevisiae numbering CICC31019;
Lactic acid bacteria: buy in Chinese industrial microorganism fungus kind preservation administrative center Lactobacillus plantarum numbering CICC 21790.
Be below specific embodiments of the invention, technical scheme of the present invention is further described, 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 domain of the present invention.
Embodiment: the preparation of germination pumpkin paste benevolence
(1) choose the cleaning of fresh pumpkin benevolence, impurity elimination, be dipped to without hard-core;
(2) get the pumpkin benevolence after step (1) is soaked, (the embodiment 1 does not germinate) 24h that germinates under 25-30 ℃ of constant temperature and humidity condition, bud is long is 0.3-1 ㎝;
(3) germination pumpkin benevolence step (2) being obtained cooks to the white core of nothing under normal pressure, then cool to room temperature, for subsequent use;
(4) in the germination pumpkin benevolence cooking in step (3), inoculate aspergillus oryzae 0.5 ‰ (embodiment 2 does not add aspergillus oryzae fermentation), stir, 25-30 ℃ of ferment at constant temperature 1d;
(5) in the germination pumpkin benevolence after step (4) fermentation, again access saccharomycete 0.6 ‰ and lactic acid bacteria 0.6 ‰, mix, at 20 ℃ of cryogenic conditions bottom fermentation 28d;
(6) capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger are added in the pumpkin benevolence after step (5) fermentation, mix; Wherein, the addition of flavor enhancement is to contain capsicum 80g, Chinese prickly ash 65g, salt 18g, garlic 50g, cloves 30g, white pepper powder 5g and ginger 40g in every 1Kg germination pumpkin benevolence.
(7) pumpkin paste benevolence process pasteurization preparation being completed, aseptic pack, pumpkin paste benevolence finished product can obtain germinateing.
The germinate example of preparing of pumpkin paste benevolence of the present invention, its attributional analysis is as following table:
Claims (7)
1. a germination pumpkin paste benevolence, is characterized in that: described germination pumpkin paste benevolence is to obtain by aspergillus oryzae, saccharomycete and lactic acid bacteria mixed culture fermentation after pumpkin benevolence is germinateed.
2. a preparation method for the pumpkin paste benevolence of germinateing, is characterized in that the method comprises the steps:
(1) choose the cleaning of fresh pumpkin benevolence, impurity elimination, be dipped to without hard-core;
(2) get the pumpkin benevolence after step (1) is soaked, the 24h that germinates under 25-30 ℃ of constant temperature and humidity condition, bud is long is 0.3-1 ㎝;
(3) germination pumpkin benevolence step (2) being obtained cooks to the white core of nothing under normal pressure, then cool to room temperature, for subsequent use;
(4) in the germination pumpkin benevolence cooking in step (3), inoculate aspergillus oryzae, stir, 25-30 ℃ of ferment at constant temperature 1-2d;
(5) in the germination pumpkin benevolence after step (4) fermentation, again access saccharomycete and lactic acid bacteria, mix, at 15-25 ℃ of cryogenic conditions bottom fermentation 15-55d, then admix flavor enhancement, pasteurization, is germination pumpkin paste benevolence.
3. the preparation method of the pumpkin paste benevolence of germinateing according to claim 2, is characterized in that: in step (4), the inoculum concentration of aspergillus oryzae is 0.2-0.9 ‰ (W/W).
4. the preparation method of the pumpkin paste benevolence of germinateing according to claim 2, is characterized in that: in step (5), saccharomycetic inoculum concentration is 0.4-0.9 ‰ (W/W), and the inoculum concentration of lactic acid bacteria is 0.5-0.8 ‰ (W/W).
5. the Preparation Method of the pumpkin paste benevolence of germinateing according to claim 2, is characterized in that: the fermentation temperature in step (5) after access saccharomycete and lactic acid bacteria is 18-22 ℃, and fermentation time is 25-30d.
6. the Preparation Method of the pumpkin paste benevolence of germinateing according to claim 2, is characterized in that: the flavor enhancement described in step (5) comprises capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder, ginger.
7. the preparation method of the pumpkin paste benevolence of germinateing according to claim 6, it is characterized in that: described flavor enhancement consumption is: by weight, in every 1Kg germination pumpkin paste benevolence, contain capsicum 60-100g, Chinese prickly ash 50-80g, salt 10-25g, garlic 30-70g, cloves 10-50g, white pepper powder 4-7g and ginger 30-50g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410117370.3A CN103859492B (en) | 2014-03-27 | 2014-03-27 | Sprouted pumpkin seed kernels processed with sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410117370.3A CN103859492B (en) | 2014-03-27 | 2014-03-27 | Sprouted pumpkin seed kernels processed with sauce and preparation method thereof |
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| CN103859492A true CN103859492A (en) | 2014-06-18 |
| CN103859492B CN103859492B (en) | 2015-07-08 |
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| CN201410117370.3A Expired - Fee Related CN103859492B (en) | 2014-03-27 | 2014-03-27 | Sprouted pumpkin seed kernels processed with sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172119A (en) * | 2014-07-14 | 2014-12-03 | 湖北工业大学 | Pumpkin stem sauce and preparation method thereof |
| CN113575901A (en) * | 2021-07-27 | 2021-11-02 | 新疆农垦科学院 | Fermented pumpkin seeds and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620928A (en) * | 2003-11-30 | 2005-06-01 | 昆明大东方生物化学科技有限公司 | Pumpkin seed kernel jam and its preparation method |
| CN101647546A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102919908A (en) * | 2012-11-05 | 2013-02-13 | 北京市粮食科学研究院 | Sesame paste containing pumpkin seed kernels |
| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN103478686A (en) * | 2013-08-29 | 2014-01-01 | 淮南市焦岗湖忠辉食品有限公司 | Nutritional health-care bean paste and preparation method thereof |
-
2014
- 2014-03-27 CN CN201410117370.3A patent/CN103859492B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620928A (en) * | 2003-11-30 | 2005-06-01 | 昆明大东方生物化学科技有限公司 | Pumpkin seed kernel jam and its preparation method |
| CN101647546A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102919908A (en) * | 2012-11-05 | 2013-02-13 | 北京市粮食科学研究院 | Sesame paste containing pumpkin seed kernels |
| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN103478686A (en) * | 2013-08-29 | 2014-01-01 | 淮南市焦岗湖忠辉食品有限公司 | Nutritional health-care bean paste and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172119A (en) * | 2014-07-14 | 2014-12-03 | 湖北工业大学 | Pumpkin stem sauce and preparation method thereof |
| CN104172119B (en) * | 2014-07-14 | 2015-12-09 | 湖北工业大学 | Climing sauce of a kind of pumpkin and preparation method thereof |
| CN113575901A (en) * | 2021-07-27 | 2021-11-02 | 新疆农垦科学院 | Fermented pumpkin seeds and preparation method and application thereof |
| CN113575901B (en) * | 2021-07-27 | 2023-08-18 | 新疆农垦科学院 | Fermented pumpkin seeds, and preparation method and application thereof |
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| Publication number | Publication date |
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| CN103859492B (en) | 2015-07-08 |
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| CB03 | Change of inventor or designer information |
Inventor after: Wang Chao Inventor after: Li Ze Inventor after: Li Dongsheng Inventor after: Gong Yuanyuan Inventor after: Xu Ning Inventor after: Hu Yong Inventor after: Gao Bing Inventor after: Zhu Yupeng Inventor after: Qi Yonggang Inventor before: Wang Chao Inventor before: Li Dongsheng Inventor before: Gong Yuanyuan Inventor before: Xu Ning Inventor before: Hu Yong Inventor before: Gao Bing Inventor before: Zhu Yupeng Inventor before: Qi Yonggang |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WANG CHAO LI DONGSHENG GONG YUANYUAN XU NING HU YONG GAO BING ZHU YUPENG QI YONGGANG TO: WANG CHAO LI ZE LI DONGSHENG GONG YUANYUAN XU NING HU YONG GAO BING ZHU YUPENG QI YONGGANG |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20150708 Termination date: 20170327 |