CN106173652A - Radix Ipomoeae probiotic bacteria beverage and preparation method thereof - Google Patents
Radix Ipomoeae probiotic bacteria beverage and preparation method thereof Download PDFInfo
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- CN106173652A CN106173652A CN201610541374.3A CN201610541374A CN106173652A CN 106173652 A CN106173652 A CN 106173652A CN 201610541374 A CN201610541374 A CN 201610541374A CN 106173652 A CN106173652 A CN 106173652A
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- 239000006041 probiotic Substances 0.000 title claims abstract description 93
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 93
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 91
- 241000894006 Bacteria Species 0.000 title claims abstract description 56
- 235000013361 beverage Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title description 7
- 150000001875 compounds Chemical class 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 25
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 21
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 17
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 17
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 17
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 15
- 229920001353 Dextrin Polymers 0.000 claims description 30
- 239000004375 Dextrin Substances 0.000 claims description 30
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- 102000013142 Amylases Human genes 0.000 claims description 13
- 108010065511 Amylases Proteins 0.000 claims description 13
- 235000019418 amylase Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
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- 238000010009 beating Methods 0.000 claims description 9
- 230000008859 change Effects 0.000 claims description 5
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- 239000008267 milk Substances 0.000 abstract description 17
- 210000004080 milk Anatomy 0.000 abstract description 17
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
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- 239000000126 substance Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 18
- 244000017020 Ipomoea batatas Species 0.000 description 10
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- 244000061456 Solanum tuberosum Species 0.000 description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 description 10
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- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
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- 241000186361 Actinobacteria <class> Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
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- 241000193171 Clostridium butyricum Species 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
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- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the manufacture method of a kind of Radix Ipomoeae probiotic bacteria beverage, including: Radix Ipomoeae is fabricated to Radix Ipomoeae serosity, Radix Ipomoeae serosity accesses the compound probiotic being mixed to form by bacillus acidophilus, Lactobacillus plantarum and streptococcus thermophilus and ferments.The manufacture method of this Radix Ipomoeae probiotic bacteria beverage achieves and eats milk product with Radix Ipomoeae for raw material making probiotic bacteria, preserves the nutrient substance in Radix Ipomoeae fully with simple technique, and generation of fermenting is conducive to the milk product of absorption of human body, can replace part milk product.The invention still further relates to the Radix Ipomoeae probiotic bacteria beverage that above-mentioned manufacture method is made.
Description
Technical field
The present invention relates to technical field of beverage, in particular to a kind of Radix Ipomoeae probiotic bacteria beverage and preparation method thereof.
Background technology
The agricultural product of the great nutritive value that Radix Ipomoeae is well recognized as, rich in proteins, starch, pectin, cellulose, aminoacid,
Vitamin and several mineral materials, have the reputation of " life prolonging food ".China is the country that Radix Ipomoeae resource is the abundantest in the world, but processing
Product category is more single and added value is the highest.Additionally, the newborn source of China there is also clearly disadvantageous, Radix Ipomoeae how is utilized to replace
Part milk product, it is that those skilled in the art are probed into that exploitation has the micro-ecological foods of health sweet potato function.
Summary of the invention
It is an object of the invention to provide a kind of Radix Ipomoeae probiotic bacteria beverage, to realize with Radix Ipomoeae for raw material making probiotic bacteria food
With milk product, it contains abundant nutrient substance, the most beneficially absorption of human body, can replace part milk product.
Another object of the present invention is to provide the manufacture method of a kind of Radix Ipomoeae probiotic bacteria beverage, abundant with simple technique
Ground preserves the nutrient substance in Radix Ipomoeae, and generation of fermenting is conducive to the milk product of absorption of human body.
The present invention solves it and technical problem is that and realize by the following technical solutions.
A kind of manufacture method of Radix Ipomoeae probiotic bacteria beverage, including: Radix Ipomoeae is fabricated to Radix Ipomoeae serosity, connects in Radix Ipomoeae serosity
Enter the compound probiotic being mixed to form by bacillus acidophilus, Lactobacillus plantarum and streptococcus thermophilus to ferment.
Further, in presently preferred embodiments of the present invention, bacillus acidophilus in above-mentioned compound probiotic, Lactobacillus plantarum with
And the ratio of the cell number of streptococcus thermophilus is 1:0.8～1.2:0.8～1.2.
Further, in presently preferred embodiments of the present invention, it is to put in water by Radix Ipomoeae that Radix Ipomoeae is fabricated to Radix Ipomoeae serosity
Row soaks, then pulls an oar adding pure water after Radix Ipomoeae decortication, after filtration, filtrate is carried out gelatinizing, obtains dextrin；In gelatinizing
Liquid is sequentially added into amylase and saccharifying enzyme is hydrolyzed, then boil enzyme denaturing.
Further, in presently preferred embodiments of the present invention, Radix Ipomoeae is put into that to soak in water be that Radix Ipomoeae is put into quality is red
In the water of potato quality 4～6 times, soak 22～30 hours at a temperature of 25～30 DEG C.
Further, in presently preferred embodiments of the present invention, the Radix Ipomoeae after making beating decortication is that the Radix Ipomoeae after peeling adds matter
The pure water making beating 4～7min that amount is 4～6 times of the Radix Ipomoeae quality after decortication.
Further, in presently preferred embodiments of the present invention, filtrate is carried out gelatinizing be filtrate is heated to 78～82 DEG C after
Stirring 5～8min.
Further, in presently preferred embodiments of the present invention, dextrin is sequentially added into amylase and saccharifying enzyme carries out water
Solution is with the starch quality in dextrin as radix, addition 0.8～the amylase of 1.2%, hydrolyzes at a temperature of 78～82 DEG C
18～22min, then with the starch quality in dextrin as radix, addition 0.04～the saccharifying enzyme of 0.06%, at 50～60 DEG C
At a temperature of hydrolyze 28～32min.
Further, in presently preferred embodiments of the present invention, it is Radix Ipomoeae that Radix Ipomoeae serosity access compound probiotic to carry out fermentation
Serosity accesses after compound probiotic, by Radix Ipomoeae serosity constant temperature culture 5～8 hours at a temperature of 38～42 DEG C, then 1～5
After-ripening is preserved at a temperature of DEG C.
Further, in presently preferred embodiments of the present invention, the access amount of compound probiotic is 4～6mg/100mL.
A kind of Radix Ipomoeae probiotic bacteria beverage, it is made by the manufacture method of above-mentioned Radix Ipomoeae probiotic bacteria beverage.
Radix Ipomoeae probiotic bacteria beverage of the embodiment of the present invention and preparation method thereof provides the benefit that: Radix Ipomoeae is fabricated to Radix Ipomoeae
Serosity, it is simple to Radix Ipomoeae fermented and makes formation beverage, then accessing in Radix Ipomoeae serosity by bacillus acidophilus, plant breast bar
The compound probiotic that bacterium and streptococcus thermophilus are mixed to form ferments, by bacillus acidophilus, Lactobacillus plantarum and addicted to
The streptococcic synergism of heat, sets up composite probiotics ferment system, utilizes bacillus acidophilus, Lactobacillus plantarum and thermophilic chain
The biological function of coccus, makes the multiple probiotic bacteria in product play respective advantage, and makes the emulsion physical ability after fermentation
Enough it is absorbed by the body well, retains nutritional labeling abundant in Radix Ipomoeae.This Radix Ipomoeae probiotic bacteria beverage and preparation method thereof is abundant
Make use of Radix Ipomoeae as raw material, made probiotic bacteria and eat milk product, on the one hand solve the problem that breast source is not enough, the opposing party
Face effectively raises the range of this kind of plant of Radix Ipomoeae, provides good logistics support for China's Radix Ipomoeae plantation.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer
The condition of view is carried out.Agents useful for same or instrument unreceipted production firm person, being can be by the commercially available conventional product bought and obtain
Product.
Below Radix Ipomoeae probiotic bacteria beverage of the embodiment of the present invention and preparation method thereof is specifically described.
A kind of manufacture method of Radix Ipomoeae probiotic bacteria beverage, including:
The first step, is fabricated to Radix Ipomoeae serosity by Radix Ipomoeae.
Specifically, first, Radix Ipomoeae is dried, then the Radix Ipomoeae after drying to put into quality be Radix Ipomoeae quality 4～the water of 6 times
In, soak 22～30 hours at a temperature of 25～30 DEG C so that sweet potato skin can be softened, it is simple to removing, then will soak
After Radix Ipomoeae carry out peeling operation, wherein the decortication to Radix Ipomoeae can the most manually be peeled, it is also possible to is put into by Radix Ipomoeae red
Potato stripping machine is peeled.Wherein, soak Radix Ipomoeae water can be tap water can also be pure water, preferably pure water.
By Radix Ipomoeae is carried out peeling operation, so that the color of the Radix Ipomoeae serosity being subsequently formed is purer so that
The product formed after fermentation has good appearance, is conducive to preferably coming into the market.
Radix Ipomoeae, has another name called carbuncle, Rhizoma Dioscoreae esculentae, Ipomoea batatas Lam., sweet potato, Rhizoma Dioscoreae (Hebei), Radix Pachyrhizi Erosi (northern), sweet potato, line sweet potato, sweet potato, gold
Potato, yam, Zhu's potato, pillow potato, kind Pueraria lobota, taro, fennel taro Radix Pachyrhizi Erosi, Folium Styracis Suberifoliae Ipomoea batatas Lam., sprout Ipomoea batatas Lam. etc..
Radix Ipomoeae belongs to tubular flower mesh, Convolvulaceae annual herb plant, long more than 2 meters, flat sleeping ground tiltedly on, blade is usually
Width egg shape, long 4-13 centimetre, wide 3-13 centimetre, corolla pink, white, lavender or purple, mitriform or funnel-form, long 3-4
Centimetre, capsule is avette or oblate, has false dissepiment, is divided into Room 4, tool underground tuber, tuber spindle, crust khaki or purplish red
Color.
Radix Ipomoeae rich in proteins, starch, pectin, cellulose, aminoacid, vitamin and several mineral materials, have " long-lived food
Product " reputation.Sugar content reaches 15%-20%.There are the effects such as anticancer, cardioprotection, prevention emphysema, diabetes, fat-reducing.The Ming Dynasty
Li Shizhen (1518-1593 A.D.) Compendium of Material Medica note has " kidney tonifying is cloudy for Rhizoma Dioscoreae esculentae qi-restoratives, spleen benefiting and stimulating the appetite ", and says the longevity of marine people's food.The traditional Chinese medical science regards red
Potato is good medicine.
Secondly, the Radix Ipomoeae after decortication is added 4～6 times that quality is Radix Ipomoeae quality after decortication pure water making beating 4～
7min, the process wherein carrying out pulling an oar is carried out in tissue mashing machine, by being smashed to pieces into by Radix Ipomoeae in tissue mashing machine
Disintegrating slag and with pure water formed serosity so that the nutritional labeling in Radix Ipomoeae can incorporate in water well so that it is follow-up
Sweat can contact with compound probiotic fully, so that ferment effect is more preferable, be conducive to improving finally
The content of the nutritional labeling easily absorbed of the milk product formed.
Afterwards, the preliminary Radix Ipomoeae serosity that making beating is formed is filtered, stirs after then filtrate being heated to 78～82 DEG C
Mix 5～8min.Wherein, the preferred heating in water bath of heating process to filtrate, by heating in water bath so that being heated more of filtrate
Adding uniformly, gelatinization process more relaxes, and is hardly damaged nutritional labeling therein.After making the starch milk in filtrate be heated,
In certain temperature range, starch grain beginning destroys, and crystal structure disappears, and enlarged volume, viscosity steeply rises, the paste in thickness
Shape, becomes noncrystalline starch.Above-mentioned gelatinization process so that starch can fully be combined with water such that it is able to has
It is beneficial to the carrying out of the sweat of compound probiotic.
Then, with the starch quality in dextrin as radix, first addition 0.8～the amylase of 1.2% in dextrin,
18～22min are hydrolyzed at a temperature of 78～82 DEG C.Again with the starch quality in dextrin as radix, dextrin adds 0.04
～the saccharifying enzyme of 0.06%, at a temperature of 50～60 DEG C, hydrolyze 28～32min.Again the serosity after hydrolysis is boiled, disappear
Go out enzyme therein, thus obtains the Radix Ipomoeae serosity that can carry out fermenting.
Hydrolyzed by the composite depth of amylase and saccharifying enzyme so that become to be conducive to compound by the Starch Conversion in dextrin
The glucose that probiotic bacteria makes full use of ferments as carbon source, improves the utilization ratio of raw material while reducing cost,
Also can improve the state of mouthfeel and product.
After amylase is hydrolyzed, add saccharifying enzyme hydrolyze further, the Fructus Vitis viniferae of the little molecule on the one hand obtained
Sugar can promote the growth of the strains such as the lactic acid bacteria in compound probiotic, on the other hand can also increase the sugariness of product, reduces
The consumption of glucide, cost-effective, it is also possible to reduce the viscosity of gelatinizing thing, it is achieved raw material is made full use of.
Second step, accesses in Radix Ipomoeae serosity and is mixed to form by bacillus acidophilus, Lactobacillus plantarum and streptococcus thermophilus
Compound probiotic ferment.
First, according to the ratio of bacillus acidophilus, Lactobacillus plantarum and the cell number of streptococcus thermophilus be 1:0.8～
1.2:0.8～1.2 mixes, and forms compound probiotic.
Probiotic bacteria is the active microorganism that a class is useful to host, is to be colonizated in human body intestinal canal, reproductive system, can produce
Definite health efficacy thus improve host's microecological balance, play the active beneficial microorganism general name of beneficial effect.Human body, dynamic
Antibacterial useful in object or fungus mainly have: clostridium butyricum, lactic acid bacteria, bacillus bifidus, bacillus acidophilus, actinomycetes, yeast
Bacterium etc..Wherein, its acidproof and bile tolerance ability of bacillus acidophilus is relatively strong, can grow intestinal is decided at the higher level but not officially announced, is important in human body intestinal canal
Microorganism, closely bound up with health, adjustable intestinal microbial population balances, the breeding of suppression intestinal undesirable microorganism.Addicted to yogurt
Bacillus can secrete biotin class material such as acidolin, bacillus acidophilus element, lactein, can produce pathogenic entero becteria very
Good antagonism.The fermentation time of the Radix Ipomoeae milk product that bacillus acidophilus obtains fermentation is longer, and curdled milk effect is preferable, and tissue is thin
Greasy, but milk surum separates out more serious；The Radix Ipomoeae fermented dairy product curdled milk time of Lactobacillus plantarum is short, and coagulation result is good, basic agalactia
Clear precipitation, but fine and smooth not；The curdled milk time of the Radix Ipomoeae milk product that streptococcus thermophilus fermentation obtains is short, and coagulation result is preferable, base
This no whey separates out, but organizes rougher.Thus by the coordinative role of three kinds of probiotic bacterias so that the Radix Ipomoeae breast obtained after fermentation
Goods can have fermentation time and break, and good in taste, nutritive value is higher, is more beneficial for absorption of human body.
Secondly, after accessing compound probiotic in Radix Ipomoeae serosity, by the constant temperature training at a temperature of 38～42 DEG C of Radix Ipomoeae serosity
Support 5～8 hours, then at a temperature of 1～5 DEG C, preserve after-ripening, thus obtain Radix Ipomoeae probiotic bacteria beverage.The access of compound probiotic
Amount is 4～6mg/100mL, adds the compound probiotic of 4～6mg in i.e. every 100mL Radix Ipomoeae serosity.
Wherein, before Radix Ipomoeae serosity is fermented, also some fruit and vegerable etc. can be added in Radix Ipomoeae serosity, to improve shape
The taste of the Radix Ipomoeae probiotic bacteria beverage become.
The acidic milk beverages that after-ripening is formed after referring to cultivate is placed in low temperature environment so that fermentation process termination,
And improve the quality of acidic milk beverages, mouthfeel, local flavor, acidity etc. in this process, itself and the cold preservation After-ripening of Yoghourt
Principle identical.
A kind of Radix Ipomoeae compound probiotic beverage, it is by the manufacture method making of above Radix Ipomoeae compound probiotic beverage
Become.
Below in conjunction with embodiment, inventive feature and performance are described in further detail.
Embodiment 1
First, Radix Ipomoeae is dried, then the Radix Ipomoeae after drying is put in the tap water that quality is Radix Ipomoeae quality 4 times, 25
Soak 22 hours at a temperature of DEG C.Radix Ipomoeae after soaking is put in Radix Ipomoeae stripping machine and peels Radix Ipomoeae.
Secondly, the Radix Ipomoeae after decortication is put in tissue mashing machine, add that quality is the Radix Ipomoeae quality after decortication 4 times
Pure water carry out pull an oar 4min, then to making beating formed preliminary Radix Ipomoeae serosity filter, then by filtrate heating in water bath
5min is stirred after 78 DEG C.Again with the starch quality in dextrin as radix, in dextrin, first add the amylase of 0.8%,
18min is hydrolyzed at a temperature of 78 DEG C.Again with the starch quality in dextrin as radix, dextrin adds the sugar of 0.04%
Change enzyme, at a temperature of 50 DEG C, hydrolyze 28min.Again the serosity after hydrolysis is boiled, eliminate enzyme therein, thus obtain can
To carry out the Radix Ipomoeae serosity fermented.
Then, it is 1:0.8:0.8 according to the ratio of bacillus acidophilus, Lactobacillus plantarum and the cell number of streptococcus thermophilus
Mix, form compound probiotic.After accessing compound probiotic in Radix Ipomoeae serosity again, the red of compound probiotic will be accessed
Potato serosity is constant temperature culture 5 hours at a temperature of 38 DEG C, then preserve after-ripening at a temperature of 1 DEG C, thus obtain Radix Ipomoeae probiotic bacteria
Beverage.The access amount of compound probiotic is 4mg/100mL.
Detecting the Radix Ipomoeae probiotic bacteria beverage obtained in the present embodiment, the protein in this Radix Ipomoeae probiotic bacteria beverage contains
Amount is 1.5g/100g.
Embodiment 2
First, Radix Ipomoeae is dried, then the Radix Ipomoeae after drying is put in the tap water that quality is Radix Ipomoeae quality 6 times, 30
Soak 30 hours at a temperature of DEG C.Radix Ipomoeae after soaking is put in Radix Ipomoeae stripping machine and peels Radix Ipomoeae.
Secondly, the Radix Ipomoeae after decortication is put in tissue mashing machine, add that quality is the Radix Ipomoeae quality after decortication 6 times
Pure water carry out pull an oar 7min, then to making beating formed preliminary Radix Ipomoeae serosity filter, then by filtrate heating in water bath
5min is stirred after 82 DEG C.Again with the starch quality in dextrin as radix, in dextrin, first add the amylase of 1.2%,
18min is hydrolyzed at a temperature of 82 DEG C.Again with the starch quality in dextrin as radix, dextrin adds the sugar of 0.06%
Change enzyme, at a temperature of 60 DEG C, hydrolyze 32min.Again the serosity after hydrolysis is boiled, eliminate enzyme therein, thus obtain can
To carry out the Radix Ipomoeae serosity fermented.
Then, it is 1:1.2:1.2 according to the ratio of bacillus acidophilus, Lactobacillus plantarum and the cell number of streptococcus thermophilus
Mix, form compound probiotic.After accessing compound probiotic in Radix Ipomoeae serosity again, the red of compound probiotic will be accessed
Potato serosity is constant temperature culture 8 hours at a temperature of 42 DEG C, then preserve after-ripening at a temperature of 5 DEG C, thus obtain Radix Ipomoeae probiotic bacteria
Beverage.The access amount of compound probiotic is 6mg/100mL.
Detecting the Radix Ipomoeae probiotic bacteria beverage obtained in the present embodiment, the protein in this Radix Ipomoeae probiotic bacteria beverage contains
Amount is 1.3g/100g.
Embodiment 3
First, Radix Ipomoeae is dried, then the Radix Ipomoeae after drying is put in the tap water that quality is Radix Ipomoeae quality 5 times, 28
Soak 25 hours at a temperature of DEG C.Radix Ipomoeae after soaking is put in Radix Ipomoeae stripping machine and peels Radix Ipomoeae.
Secondly, the Radix Ipomoeae after decortication is put in tissue mashing machine, add that quality is the Radix Ipomoeae quality after decortication 5 times
Pure water carry out pull an oar 5min, then to making beating formed preliminary Radix Ipomoeae serosity filter, then by filtrate heating in water bath
6min is stirred after 80 DEG C.Again with the starch quality in dextrin as radix, in dextrin, first add the amylase of 1.0%,
20min is hydrolyzed at a temperature of 80 DEG C.Again with the starch quality in dextrin as radix, dextrin adds the sugar of 0.05%
Change enzyme, at a temperature of 55 DEG C, hydrolyze 30min.Again the serosity after hydrolysis is boiled, eliminate enzyme therein, thus obtain can
To carry out the Radix Ipomoeae serosity fermented.
Then, it is that 1:1:1 enters according to the ratio of bacillus acidophilus, Lactobacillus plantarum and the cell number of streptococcus thermophilus
Row mixing, forms compound probiotic.After accessing compound probiotic in Radix Ipomoeae serosity again, the sweet potato paste of compound probiotic will be accessed
Liquid is constant temperature culture 7 hours at a temperature of 40 DEG C, then preserve after-ripening at a temperature of 3 DEG C, thus obtain Radix Ipomoeae probiotic bacteria beverage.
The access amount of compound probiotic is 5mg/100mL.
Detecting the Radix Ipomoeae probiotic bacteria beverage obtained in the present embodiment, the protein in this Radix Ipomoeae probiotic bacteria beverage contains
Amount is 1.9g/100g.
Embodiment 4
First, Radix Ipomoeae is dried, then the Radix Ipomoeae after drying is put in the tap water that quality is Radix Ipomoeae quality 5 times, 29
Soak 24 hours at a temperature of DEG C.Radix Ipomoeae after soaking is put in Radix Ipomoeae stripping machine and peels Radix Ipomoeae.
Secondly, the Radix Ipomoeae after decortication is put in tissue mashing machine, add that quality is the Radix Ipomoeae quality after decortication 6 times
Pure water carry out pull an oar 7min, then to making beating formed preliminary Radix Ipomoeae serosity filter, then by filtrate heating in water bath
7min is stirred after 79 DEG C.Again with the starch quality in dextrin as radix, in dextrin, first add the amylase of 0.8%,
21min is hydrolyzed at a temperature of 81 DEG C.Again with the starch quality in dextrin as radix, dextrin adds the sugar of 0.05%
Change enzyme, at a temperature of 58 DEG C, hydrolyze 31min.Again the serosity after hydrolysis is boiled, eliminate enzyme therein, thus obtain can
To carry out the Radix Ipomoeae serosity fermented.
Then, it is 1:0.9:1.1 according to the ratio of bacillus acidophilus, Lactobacillus plantarum and the cell number of streptococcus thermophilus
Mix, form compound probiotic.After accessing compound probiotic in Radix Ipomoeae serosity again, the red of compound probiotic will be accessed
Potato serosity is constant temperature culture 7 hours at a temperature of 41 DEG C, then preserve after-ripening at a temperature of 4 DEG C, thus obtain Radix Ipomoeae probiotic bacteria
Beverage.The access amount of compound probiotic is 5mg/100mL.
Detecting the Radix Ipomoeae probiotic bacteria beverage obtained in the present embodiment, the protein in this Radix Ipomoeae probiotic bacteria beverage contains
Amount is 1.7g/100g.
Contrast test
The Radix Ipomoeae probiotic bacteria beverage prepared by above-described embodiment and the lactic acid beverage of famous brand name on market, according to table 2
Each sample is marked by standards of grading by 50 experienced evaluating members, averages, the results are shown in Table 3；Reference numeral is as follows: 1-
Embodiment 1,2-embodiment 2,3-embodiment 3,4-embodiment 4,5-commercial samples.
Evaluation methodology
1. color and luster: take appropriate amount of sample in the transparent vessel of 50mL, observes color and luster under light.
2. flavour and abnormal smells from the patient: first smelling the odour, after then warm water is gargled, then tastes the flavour of sample.
3. structural state: take appropriate amount of sample in the transparent vessel of 50mL, observe its structural state under light.
Criticism requirement
1. criticism project
Evaluating by hundred-mark system, the most every mark is shown in Table 1:
Table 1
| Project | Mark |
| Color and luster | 10 |
| Flavour and abnormal smells from the patient | 50 |
| Structural state | 40 |
2. standards of grading
The standards of grading of projects are shown in Table 2:
Table 2
Comparing result is shown in Table 3:
Table 3
| Test specimen | 1 | 2 | 3 | 4 | 5 |
| Color and luster | 9 | 9 | 9 | 9 | 9 |
| Flavour and abnormal smells from the patient | 46 | 47 | 48 | 46 | 47 |
| Structural state | 38 | 37 | 38 | 37 | 38 |
| Total score | 93 | 93 | 95 | 92 | 94 |
By the result of the test in table 3 it can be seen that various embodiments of the present invention prepare Radix Ipomoeae probiotic bacteria beverage, color and luster,
Flavour abnormal smells from the patient and structural state each side all can reach what even better than existing market was sold, and quality preferably fermented type lactic acid is drunk
Material, it has good market potential.
In sum, Radix Ipomoeae is fabricated to Radix Ipomoeae serosity, it is simple to Radix Ipomoeae is fermented and makes formation beverage, then red
Potato serosity accesses the compound probiotic being mixed to form by bacillus acidophilus, Lactobacillus plantarum and streptococcus thermophilus carry out sending out
Ferment, by bacillus acidophilus, Lactobacillus plantarum and the synergism of streptococcus thermophilus, sets up composite probiotics ferment system,
Utilize the biological function of bacillus acidophilus, Lactobacillus plantarum and streptococcus thermophilus, make the multiple probiotic bacteria in product play
Respective advantage, and the emulsifying liquid after fermentation can be absorbed by the body well, retain nutrition abundant in Radix Ipomoeae and become
Point.And this Radix Ipomoeae probiotic bacteria beverage and preparation method thereof takes full advantage of Radix Ipomoeae as raw material, is made probiotic bacteria and eats
Milk product, on the one hand solves the problem that breast source is not enough, on the other hand effectively raises the range of this kind of plant of Radix Ipomoeae,
Good logistics support is provided for China's Radix Ipomoeae plantation.
Embodiments described above is a part of embodiment of the present invention rather than whole embodiments.The reality of the present invention
The detailed description executing example is not intended to limit the scope of claimed invention, but is merely representative of the selected enforcement of the present invention
Example.Based on the embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise
Every other embodiment, broadly falls into the scope of protection of the invention.
Claims (10)
1. the manufacture method of a Radix Ipomoeae probiotic bacteria beverage, it is characterised in that including:
Radix Ipomoeae is fabricated to Radix Ipomoeae serosity, accesses in described Radix Ipomoeae serosity by bacillus acidophilus, Lactobacillus plantarum and thermophilic
The compound probiotic that streptococcus is mixed to form ferments.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 1, it is characterised in that in described compound probiotic
The ratio of the cell number of described bacillus acidophilus, described Lactobacillus plantarum and described streptococcus thermophilus is 1:0.8～1.2:0.8
～1.2.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 1, it is characterised in that described Radix Ipomoeae is fabricated to
Described Radix Ipomoeae serosity is to put into described Radix Ipomoeae in water to soak, then pulls an oar adding pure water after the decortication of described Radix Ipomoeae,
After filtration, filtrate is carried out gelatinizing, obtain dextrin；In described dextrin, it is sequentially added into amylase and saccharifying enzyme is hydrolyzed,
Boil enzyme denaturing again.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 3, it is characterised in that described Radix Ipomoeae is put into water
Middle immersion is to be put into by described Radix Ipomoeae in the described water that quality is described Radix Ipomoeae quality 4～6 times, soaks at a temperature of 25～30 DEG C
Steep 22～30 hours.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 3, it is characterised in that making beating decortication after described
Radix Ipomoeae is the described Radix Ipomoeae after decortication to add the described pure water that quality is after decortication 4～6 times of described Radix Ipomoeae quality beat
Slurry 4～7min.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 3, it is characterised in that described filtrate is stuck with paste
Change be described filtrate is heated to 78～82 DEG C after stir 5～8min.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 3, it is characterised in that depend in described dextrin
It is with the starch quality in described dextrin as radix that the described amylase of secondary addition and described saccharifying enzyme are hydrolyzed, and adds 0.8
～the amylase of 1.2%, at a temperature of 78～82 DEG C, hydrolyze 18～22min, then with the starch quality in described dextrin be
Radix, addition 0.04～the saccharifying enzyme of 0.06%, at a temperature of 50～60 DEG C, hydrolyze 28～32min.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 1, it is characterised in that described Radix Ipomoeae serosity accesses
Described compound probiotic carry out fermentation be in described Radix Ipomoeae serosity, access described compound probiotic after, described Radix Ipomoeae serosity is existed
Constant temperature culture 5～8 hours at a temperature of 38～42 DEG C, then at a temperature of 1～5 DEG C, preserve after-ripening.
The manufacture method of Radix Ipomoeae probiotic bacteria beverage the most according to claim 1, it is characterised in that described compound probiotic
Access amount is 4～6mg/100mL.
10. a Radix Ipomoeae probiotic bacteria beverage, it is characterised in that it is by the Radix Ipomoeae probiotic bacteria described in claim 1～9 any one
The manufacture method of beverage is made.
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| CN109123276A (en) * | 2018-07-13 | 2019-01-04 | 夏璐 | Improve the probiotic beverage and preparation method thereof of intestinal flora |
| CN110800900A (en) * | 2019-12-12 | 2020-02-18 | 山西达明一派食品有限公司 | Method for fermenting purple sweet potato pulp by using plant probiotics |
| CN113693218A (en) * | 2020-09-01 | 2021-11-26 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity |
| CN114601092A (en) * | 2022-04-14 | 2022-06-10 | 河北工程大学 | Sweet potato fermented beverage and preparation method thereof |
| NL2028672B1 (en) * | 2021-07-08 | 2022-06-24 | Hubei Jinyue Agricultural Products Dev Co Ltd | Sweet potato probiotic drink and preparation method thereof |
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| CN113693218B (en) * | 2020-09-01 | 2024-06-11 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato ferment containing high content of beta-glucan and food composition containing the same for enhancing immunity |
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