Sweet potato and soybean composite fermented beverage and preparation technology thereof
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A technology of compound fermentation and preparation process, applied in the field of non-alcoholic beverages, can solve the problems of rare methods and products, and achieve the effect of strengthening anti-cancer effect, broad market prospect and inhibiting reproduction.
Inactive Publication Date: 2010-09-15
EAST CHINA UNIV OF TECH
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From the current point of view, sweet potato food mostly occurs in the ...
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Embodiment 1
[0016] The preparation process is as follows:
[0017] (1) Preparation of sweet potato juice: Use sweet potatoes that are fresh and plump, with light yellow flesh, moderate maturity, no mildew, no pests and diseases, and no mechanical damage. Wash the sweet potatoes, peel off the skin, and cut into thin slices. Put the sweet potato flakes into the prepared 0.2% citric acid solution quickly, the weight ratio of the sweet potato flakes to the citric acid solution is about 1:5, then add it into the Joyoung Soymilk Machine to squeeze the juice, the refining ratio is 1:5, use Double-layer gauze filtration, filtrate standby;
[0018] (2) Treatment of soybeans: select mature and plump soybeans, remove moldy, moth-eaten, discolored, and off-flavored soybeans, mixed sand, foreign matter, etc., rinse the selected soybeans with distilled water 3-4 times, and remove the surface Put the washed soybeans in hot water at 85°C for 30 minutes. The amount of water used for soaking is 3 times th...
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Abstract
The invention relates to a sweet potato and soybean composite fermented beverage and a preparation technology thereof, belonging to the field of a non-alcohol beverage. The preparation technology comprises the following steps of: mixing sweet potato juice with soybean milk according to the volume ratio of 3-5:1 to form into a fermenting base material; preparing culture solution with low-fat milk; homogenizing, sterilizing and cooling; vaccinating lactic acid bacteria; cultivating in an activating way; acclimatizing and cultivating to form into several generations with the definite proportion between the fermenting base material and the defatted milk to be taken as the final fermenting strains; and refrigerating the prepared fermenting liquid and ripening to be the finished product. The technical indexes of the prepared fermented beverage are as follows: the protein is larger than and equal to 2.5375mg/mL, the flavone is larger than and equal to 0.045525mg/mL, the polysaccharide is larger than and equal to 1.498mg/mL, the lipid is larger than and equal to 0.6707mg/mL, the acidity is 1.3-1.4, no coli group, no pathogenic bacteria, and the viable count of the lactic acid bacteria is larger than 4.55*10<6>/ml. The prepared sweet potato and soybean composite fermented beverage integrates the trophism of the soybean with the hygienical capability and the flavor of the sweet potato into a whole, not only enriches the new species of the yoghourt, but also explores a new approach for the deep processing of the sweet potato.
Description
technical field [0001] The invention relates to a composite fermented beverage, in particular to a sweet potato and soybean composite fermented beverage and a preparation process thereof, belonging to the field of non-alcoholic beverages. Background technique [0002] Sweet potatoes are rich in polysaccharides, dietary fiber, carotene, linoleic acid, dehydroandrosterone, flavonoids, vitamins A, B, C, E, and more than 10 trace elements such as potassium, iron, copper, selenium, and calcium. The nutritional value is very high, and it is called the most nutritionally balanced health food by nutritionists, and it has a good anti-cancer effect. Recently, the Japanese Institute of Cancer Prevention ranked the anti-cancer properties of twenty common vegetables from high to low, and the anti-cancer effects of sweet potatoes topped the list. Eating sweet potatoes can lose weight, keep fit, prevent cardiovascular disease, defecate and detoxify, and contain a lot of dietary fiber; soy...
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