CN102488270A - Method for producing sweet potato juice fermented beverage - Google Patents
Method for producing sweet potato juice fermented beverage Download PDFInfo
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- CN102488270A CN102488270A CN2011104350744A CN201110435074A CN102488270A CN 102488270 A CN102488270 A CN 102488270A CN 2011104350744 A CN2011104350744 A CN 2011104350744A CN 201110435074 A CN201110435074 A CN 201110435074A CN 102488270 A CN102488270 A CN 102488270A
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Abstract
The invention discloses a method for producing a sweet potato juice fermented beverage, comprising the following steps of: taking a fresh sweet potato juice generated in the process of producing sweet potato starch or vermicelli, and heating at a temperature of 100 DEG C for 5-10 min; after cooling to below 40 DEG C, mixing a bacteria solution after adding bread yeast and lactobacillus planetarium on a proportion of 2-20%; fermenting at the temperature of 25-35 DEG C for 18-48 hours; filtering, adding white sugar in a filter liquor and mixing uniformly; homogenizing through a high homogenizer; and sterilizing at the temperature of 85 DEG C for 30 min, thereby obtaining the sweet potato juice fermented beverage. The production method provided by the invention has the advantages of simple technology, high utilization rate of sweet potatoes, excellent market prospect and capabilities of achieving the purpose of turning waste into wealth and improving high added value and high benefit of the sweet potatoes.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of production method of Ipomoea batatas juice fermented beverage.
Background technology
Ipomoea batatas has been a food, is the health treasure, according to the Compendium of Material Medica record, " Ipomoea batatas ability bowl spares and blood, warm stomach, fertile the five internal organs "; Think in " Luchuan book on Chinese herbal medicine " " Ipomoea batatas can promote the production of body fluid to quench thirst, cure mainly the pyreticosis polydipsia "; Modern medicine proves that also Ipomoea batatas has plurality of health care functions: the active material in the Ipomoea batatas is castrated ketone and selenium element, can suppress the generation with prophylaxis of cancer effectively.Rich dietary fiber to the control senility habitual constipation very effectively in the Ipomoea batatas.Ipomoea batatas contains abundant starch, but its heat has only 1/3rd of rice, and dietary fiber in the Ipomoea batatas and pectin can stop sugar to be converted into fat, so Ipomoea batatas is a kind of desirable diet food.
China is maximum in the world Ipomoea batatas producing country, and in recent years, average annual output all surpassed 100,000,000 tons, accounts for 80% of Gross World Product.Though Chinese red planting potato area and output all occupy first place in the world, the processing industry development is all very slow, and industrial processes only accounts for 15%; Most still adopt traditional single processing method, the product that processes is merely starch from sweet potato and vermicelli, and the Ipomoea batatas juice, fiber, protein composition and the active material that account for Ipomoea batatas weight 75% are all treated as waste residue and dumped; Both wasted resource, contaminated environment causes utilization rate low again; Product is single, and added value is not high, economic benefit is bad.
Summary of the invention
The purpose of this invention is to provide a kind of Ipomoea batatas juice of producing starch from sweet potato or the generation of vermicelli process, production method of producing a kind of Ipomoea batatas juice fermented beverage that does not add any food additives of pure natural of being utilized in.
The present invention solves the problems of the technologies described above with following technical scheme:
A kind of production method of Ipomoea batatas juice fermented beverage; Comprise the steps: the fresh Ipomoea batatas juice that will in starch from sweet potato or vermicelli are produced, produce; Under 100 ℃ of temperature, heated 5～10 minutes, be cooled to below 40 ℃ after, (as follows) is that 2～20% ratio adds bread microzyme and lactobacillus plantarum mixed live liquid by weight percentage; Mix the back under 25～35 ℃ temperature, fermented 18～48 hours.When pH be 4.0 finish when following to ferment the Ipomoea batatas fermented juice; Filter; Filtrating 3～20% ratio by weight percentage adds after white sugar stirs, and through the high pressure homogenizer homogeneous, sterilization 30 minutes or superhigh temperature instantaneous sterilization promptly get Ipomoea batatas juice fermented beverage under 85 ℃ of temperature.
Outstanding substantive distinguishing features of the present invention is with significant effect:
1, be utilized in the Ipomoea batatas juice that produces in the processing of starch from sweet potato or vermicelli and produce Ipomoea batatas juice fermented beverage, reduce the trade effluent discharging, reduce environmental pollution, Ipomoea batatas is made the best use of everything, obtain high usage, high added value and high benefit reach the purpose that turns waste into wealth.
2, the method that adopts bread microzyme and lactobacillus-fermented to transform; The nutritive value and the health care of Ipomoea batatas juice are further improved,, promote digesting and assimilating of food at the secretion that promotes digestive ferment and the wriggling of enteron aisle; The prevention constipation; Keep blood vessel elasticity, and improve aspect such as body immunity and all show better effect
3, simple and reliable process of the present invention is fit to suitability for industrialized production.
The specific embodiment
Below through embodiment technical scheme of the present invention is done further explain.
The production method of Ipomoea batatas juice fermented beverage of the present invention comprises the steps:
1, the preparation of bread microzyme and plant galactenzyme bacillus mixed live liquid: Saccharomyces cerevisiae is inoculated in the pure brewer's wort after 1 grade, 2 grades, 3 grades bacterial classifications spread cultivation, and cultivates for 25～30 ℃ and promptly gets the Saccharomyces cerevisiae living bacterial liquid in 48 hours.Lactobacillus plantarum is inoculated in the pure soybean juice after 1 grade, 2 grades, 3 grades bacterial classifications expansions are amassed wealth by heavy taxation, and cultivates for 30～35 ℃ and promptly gets the lactobacillus plantarum living bacterial liquid in 48 hours.In the Saccharomyces cerevisiae living bacterial liquid: 1: 5 ratio of lactobacillus plantarum living bacterial liquid, mix promptly getting Saccharomyces cerevisiae and lactobacillus plantarum mixed live liquid.
2, the production of Ipomoea batatas juice fermented beverage:
Be taken at and produce the fresh Ipomoea batatas juice that produces in starch from sweet potato or the vermicelli process, under 100 ℃ of temperature, heated 5～10 minutes, be cooled to below 40 ℃ after; (as follows) places acidproof enzyme jar to ferment for after ratio adds saccharomycete and the mixing of lactobacillus plantarum mixed live liquid by weight percentage, when pH is 4.0 when following; Finish to ferment the Ipomoea batatas fermented juice, filter, filtrating 3～20% ratio by weight percentage adds white sugar, after stirring; Through the high pressure homogenizer homogeneous; It is canned to be heated to 70 ℃ of insulations, and in 85 ℃ of temperature sterilizations 30 minutes or superhigh temperature instantaneous sterilization, aseptic canning promptly gets Ipomoea batatas juice fermented beverage.
Above-mentioned fermentation temperature is at 25～35 ℃, and the length of fermentation time is decided according to fermentation temperature.
The ratio of the percentage by weight of above-mentioned adding saccharomycete and lactobacillus plantarum mixed live liquid is 2～20%, and the length of fermentation time is decided according to the scale of percentage.
Can also be primary raw material with Ipomoea batatas fermented juice filtrating, add the Ipomoea batatas juice fermented beverage that various auxiliary materials are processed various local flavors.
Embodiment 1
Be taken at and produce the fresh Ipomoea batatas juice 100kg that produces in the starch from sweet potato process, place the acid-resistant stainless steel fermentation tank, heating is 5 minutes under 100 ℃ of temperature, be cooled to below 40 ℃ after; Inoculation yeast bacterium and lactobacillus plantarum mixed live liquid 2kg mixing, 25 ℃ of fermentation temperatures, static fermentation 48 hours, pH is 4.0; After the fermentation ends, filter, filtrating adds water to 100kg; After adding white sugar 3kg stirs,, be heated to 70 ℃ through the high pressure homogenizer homogeneous; Be incubated canned, water dip sterilization 30 minutes or superhigh temperature instantaneous sterilization under 85 ℃ of temperature, aseptic canning gets final product.
Embodiment 2
Be taken at and produce the fresh Ipomoea batatas juice 200kg that produces in the starch from sweet potato process, place the acid-resistant stainless steel fermentation tank, heating is 8 minutes under 100 ℃ of temperature, be cooled to below 40 ℃ after; Inoculation yeast bacterium and lactobacillus plantarum mixed live liquid 30kg mixing, 30 ℃ of fermentation temperatures, static fermentation 36 hours, pH is 4.0; After the fermentation ends, filter, filtrating adds water to 200kg; After adding white sugar 20kg stirs,, be heated to 70 ℃ through the high pressure homogenizer homogeneous; Be incubated canned, water dip sterilization 30 minutes or superhigh temperature instantaneous sterilization under 85 ℃ of temperature, aseptic canning gets final product.
Embodiment 3
Be taken at and produce the fresh Ipomoea batatas juice 300kg that produces in the sweet potato vermicelli process, place the acid-resistant stainless steel fermentation tank, heating is 10 minutes under 100 ℃ of temperature, be cooled to below 40 ℃ after; Inoculation yeast bacterium and lactobacillus plantarum mixed live liquid 60kg mixing, 35 ℃ of fermentation temperatures, static fermentation 24 hours, pH is 4.0; After the fermentation ends, filter, filtrating adds water to 300kg; After adding white sugar 60kg stirs,, be heated to 70 ℃ through the high pressure homogenizer homogeneous; Be incubated canned, water dip sterilization 30 minutes or superhigh temperature instantaneous sterilization under 85 ℃ of temperature, aseptic canning gets final product.
Embodiment 1 to 3, and different according to the Ipomoea batatas kind, the Ipomoea batatas juice fermented beverage of gained is light yellow or aubergine, and is sour-sweet tasty and refreshing, has the peculiar taste of Ipomoea batatas.
Claims (1)
1. the production method of an Ipomoea batatas juice fermented beverage is characterized in that, this method comprises the steps:
The fresh Ipomoea batatas juice that will in starch from sweet potato or vermicelli are produced, produce heated 5～10 minutes under 100 ℃ of temperature, be cooled to below 40 ℃ after; (as follows) is 2～20% ratio adding bread microzyme and lactobacillus plantarum mixed live liquid by weight percentage, mixes the back under 25～35 ℃ temperature, ferments 18～48 hours; When pH is 4.0 when following, finish to ferment the Ipomoea batatas fermented juice, filter; Filtrating 3～20% ratio by weight percentage adds white sugar, after stirring, through the high pressure homogenizer homogeneous; Sterilization 30 minutes or superhigh temperature instantaneous sterilization under 85 ℃ of temperature promptly get Ipomoea batatas juice fermented beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011104350744A CN102488270A (en) | 2011-12-22 | 2011-12-22 | Method for producing sweet potato juice fermented beverage |
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| CN2011104350744A CN102488270A (en) | 2011-12-22 | 2011-12-22 | Method for producing sweet potato juice fermented beverage |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960796A (en) * | 2012-11-18 | 2013-03-13 | 杨学青 | Fermentation and preparation method for producing juice in starch from black potato |
| CN103750448A (en) * | 2013-12-23 | 2014-04-30 | 江苏科技大学 | Method for fermenting mulberries |
| CN103788218A (en) * | 2014-02-27 | 2014-05-14 | 青岛崂好人海洋生物技术有限公司 | Decomposition and extraction method of active ingredients in purple sweet potatoes |
| CN104013056A (en) * | 2013-10-11 | 2014-09-03 | 菏泽巨鑫源食品有限公司 | Preparation method of beverage fermented by asparagus and sweet potato |
| CN105962337A (en) * | 2016-05-04 | 2016-09-28 | 北京科技大学 | Method of preparing probiotic food using produced slurry in production process of bean vermicelli |
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| CN108641845A (en) * | 2018-04-03 | 2018-10-12 | 钱刚 | A kind of preparation method of fermentation purple sweet potato clear juice drink |
| CN109123276A (en) * | 2018-07-13 | 2019-01-04 | 夏璐 | Improve the probiotic beverage and preparation method thereof of intestinal flora |
| CN110916026A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Tomato juice beverage and preparation method thereof |
| CN112868958A (en) * | 2021-01-28 | 2021-06-01 | 安徽工程大学 | Fermented vegetable protein composite peptide beverage and preparation method thereof |
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| DE10359316A1 (en) * | 2003-12-17 | 2005-07-21 | Lorenz Bahlsen Snack World Holding Gmbh & Co. Kg | Potato product uses an intermediate potato product, using fermentation to degrade mono- and disaccharide, to give a reduced level of acrylamide |
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| DE10359316A1 (en) * | 2003-12-17 | 2005-07-21 | Lorenz Bahlsen Snack World Holding Gmbh & Co. Kg | Potato product uses an intermediate potato product, using fermentation to degrade mono- and disaccharide, to give a reduced level of acrylamide |
| CN102239924A (en) * | 2011-08-23 | 2011-11-16 | 袁书林 | Production method of purple yam and purple sweet potato health-care yogurt |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960796A (en) * | 2012-11-18 | 2013-03-13 | 杨学青 | Fermentation and preparation method for producing juice in starch from black potato |
| CN104013056A (en) * | 2013-10-11 | 2014-09-03 | 菏泽巨鑫源食品有限公司 | Preparation method of beverage fermented by asparagus and sweet potato |
| CN104013056B (en) * | 2013-10-11 | 2016-03-02 | 菏泽巨鑫源食品有限公司 | A kind of preparation method of asparagus pachyrhizus fermented beverage |
| CN103750448A (en) * | 2013-12-23 | 2014-04-30 | 江苏科技大学 | Method for fermenting mulberries |
| CN103788218A (en) * | 2014-02-27 | 2014-05-14 | 青岛崂好人海洋生物技术有限公司 | Decomposition and extraction method of active ingredients in purple sweet potatoes |
| CN103788218B (en) * | 2014-02-27 | 2015-09-16 | 青岛崂好人海洋生物技术有限公司 | A kind of Rhizoma Dioscoreae esculentae effective ingredient decomposes extracting method |
| CN105962337A (en) * | 2016-05-04 | 2016-09-28 | 北京科技大学 | Method of preparing probiotic food using produced slurry in production process of bean vermicelli |
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| CN108641845A (en) * | 2018-04-03 | 2018-10-12 | 钱刚 | A kind of preparation method of fermentation purple sweet potato clear juice drink |
| CN109123276A (en) * | 2018-07-13 | 2019-01-04 | 夏璐 | Improve the probiotic beverage and preparation method thereof of intestinal flora |
| CN110916026A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Tomato juice beverage and preparation method thereof |
| CN112868958A (en) * | 2021-01-28 | 2021-06-01 | 安徽工程大学 | Fermented vegetable protein composite peptide beverage and preparation method thereof |
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Owner name: ZHOU MALIN Effective date: 20121030 |
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Inventor after: Zhou Malin Inventor after: Wei Zhijian Inventor after: He Huazhu Inventor after: Pan Yuzheng Inventor after: Lai Zhenping Inventor after: Wei Jinbin Inventor after: Zhang Xuerong Inventor after: Xiao Qing Inventor before: Zhou Malin Inventor before: Wei Zhijian Inventor before: He Huazhu Inventor before: Pan Yuzheng Inventor before: Lai Zhenping Inventor before: Wei Jinbin |
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Free format text: CORRECT: INVENTOR; FROM: ZHOU MALIN WEI ZHIJIAN HE HUAZHU PAN YUZHENG LAI ZHENPING WEI JINBIN TO: ZHOU MALIN WEI ZHIJIAN HE HUAZHU PAN YUZHENG LAI ZHENPING WEI JINBIN ZHANG XUERONG XIAO QING |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20121030 Address after: 530408, the Guangxi Zhuang Autonomous Region, Nanning Binyang County town Shek Pik village, poplar foot Applicant after: Guangxi Binyang Xiongyuan Food Factory Applicant after: Zhou Malin Address before: 530408, the Guangxi Zhuang Autonomous Region, Nanning Binyang County town Shek Pik village, poplar foot Applicant before: Guangxi Binyang Xiongyuan Food Factory |
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Application publication date: 20120613 |