Method for producing purple sweet potato fruit vinegar beverage and product thereof

A technology of fruit vinegar beverage and production method, which is applied in the field of potato vinegar beverage, and can solve the problems of single nutrition and poor taste

Inactive Publication Date: 2011-07-20
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of single nutrition and poor taste of the existing purple sweet potato beverage, the present invention proposes a production method of purple sweet potato vinegar beverage, using purple sweet potato as a culture medium to prepare purple sweet potato fruit with good flavor, bright color and stable body shape vinegar drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Wash the purple sweet potatoes, remove the rotten parts, steam the purple sweet potatoes until there is no hard core, add water at a ratio of 1:0.5 and beat for later use. Add 1% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 10% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 30% strawberry juice, 4% honey, 6% sucrose and 20% water. After degassing, sterilizing and cooling, a fruit vinegar drink which can be directly drunk is obtained.

Embodiment 2

[0053] Wash the purple sweet potatoes, remove the rotten parts, steam the purple sweet potatoes until there is no hard core, add water at a ratio of 1:0.5 and beat for later use. Add 1.5% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 7% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 40% strawberry juice, 4% honey, 7% sucrose and 9% water, and after degassing, sterilizing and cooling, a fruit vinegar beverage that can be directly drunk is obtained.

Embodiment 3

[0055] Add water to the dried sweet potato according to the ratio of 1:4 and steam until there is no hard core, then add water according to the ratio of 1:0.5 to beat for later use. Add 1.5% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 7% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 30% strawberry juice, 4% honey, 7% sucrose and 19% water, and after degassing, sterilizing and cooling, a fruit vinegar beverage that can be directly consumed is obtained.

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PUM

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Abstract

The invention belongs to production technology field of health products, specifically relates to a producing method of a batata fruit vinergar beverage and the products thereof. The purple tabata or purple tabata is used as raw material and saccharomyces cerevisiae and acetic acid bacteria are used as fermentation bacteria. The obtained tabata vinergar is mixed with strawberry juice, honey, sugarand water and then is subjected to degassing, sterilizing, cooling to produce a batata fruit vinergar beverage which can be directly drunk. The avail effects are: 1) saccharified purple tabata being used as culture medium to perform alcoholic fermentation and vinergar fermentation; 2) the purple tabata vinergar being mixed with strawberry juice, honey, sugar and water to give prominence to the brewage flavor of tabata vinergar and blending with the fruit fragrance of the strawberry juice, easy to be accepted by user; 3) being natural product rich in anthocyanin and vinegar and the other effective components.

Description

technical field [0001] The present invention relates to a kind of production method of purple sweet potato fruit vinegar beverage and its product, specifically, the present invention relates to a kind of purple sweet potato as main culture medium, inoculate Saccharomyces cerevisiae and acetic acid bacteria, carry out alcoholic and acetic acid fermentation, obtain purple sweet potato The vinegar, strawberry juice, honey, sucrose and water are blended into a purple sweet potato fruit vinegar drink, which belongs to the field of food biotechnology and also belongs to the field of health product production technology. Background technique [0002] Purple sweet potato (Ipomoea batatas L.) is an annual herbaceous plant of Convolvulaceae, with purplish red root and fleshy root. It can be planted in most areas of my country. It is an important and extensive source of natural food coloring. The pigments contained in purple sweet potato belong to anthocyanin pigments, which exist in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29C12J1/08A23L33/00
Inventor 朱洪梅赵猛徐建国
Owner 山西师范大学
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