Study On The Fermentation Process Of Pumpkin Puree By Lactic Acid Bacteria

Pumpkin belongs to the Cucurbita of Cucurbitaceae.Pumpkin is one type of ancient plants cultivated by human beings, and it has over one thousand years of history in China. It originated from the south of Asia, Africa and South America. Now it has spread all over the world. Pumpkin is the most mutated vegetable in the world with a range of different colors. It has the characteristics of easy adaptation to environments, easy planting and strong resistance to diseases and worms. China is abundant in pumpkin resources, but there are only few kinds of pumpkin production modalities, the processing methods are backward and the attached value to the products is low at present. So the common concerns of the food researchers and the consumers are: how to diversify the product types of pumpkin, increase the quality of pumpkin products. It is also an important subject of transforming the resource advantage to market advantage and economy advantage.In recent years, people discovered that pumpkin is not only rich in nutrition, it also possesses the function of protecting health and curing diseases, especially to patients of diabetes and high blood pressure. With the further research of its nutrition and medical values, developed countries in the world are attaching increasing importance to the development of pumpkin processing products, which are generally acknowledged as health-beneficial and have a bright prospect for developing and utilizing.The exploitation and research of pumpkin fermented drink of lactic acid bacteria blazes a new trial for the utilization of pumpkin resources, and it will enrich the beverage type in the market and it will surely have a bright prospect and good economic benefit. This experiment encompasses advantages of the health beneficial function of pumpkin and lactic acid bacteria, and their flavors. The researcher mainly conducted a systemic research on the sperm liquid, the choice of the pumpkin type, the condition of fermentation of pumpkin plasm, the nutrition ingredients variation of the post-fermentated pumpkin plasm, the preparation of the beverage, and the products stability, equation value conditions and the sterilizing conditions.The experiment testifies as following:...