Method for producing sweet potato juice fermented beverage

A technology for fermented beverages and production methods, applied in application, food preparation, food science and other directions, can solve the problems of slow development of the processing industry, poor economic benefits, low utilization rate, etc., to improve human immunity, simple and reliable process, The effect of high utilization

Inactive Publication Date: 2012-06-13
广西宾阳县雄源食品厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although China's sweet potato planting area and output rank first in the world, the development of the processing industry is very slow, and industrial processing only accounts for 15%. 75% sweet potato juice by weight, fiber, protein components and active substances are all discarded as waste residues, which not only wastes resources, but also pollutes the environment, resulting in low utilization rate, single product, low added value, and poor economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 100kg of fresh sweet potato juice produced during the production of sweet potato starch, put it in an acid-resistant stainless steel fermenter, heat it at 100°C for 5 minutes, cool it below 40°C, and inoculate 2kg of the mixed live bacteria solution of yeast and plant Lactobacillus Mix evenly, ferment at 25°C, ferment statically for 48 hours, pH is 4.0, after fermentation, filter, add water to the filtrate to 100kg, add 3kg of sugar and stir evenly, homogenize with a high-pressure homogenizer, heat to 70°C, heat preservation tank It can be sterilized in a water bath at 85°C for 30 minutes or ultra-high temperature for instant sterilization, and then packed in aseptic cans.

Embodiment 2

[0022] Take 200kg of fresh sweet potato juice produced during the production of sweet potato starch, put it in an acid-resistant stainless steel fermenter, heat it at 100°C for 8 minutes, cool it down to below 40°C, and inoculate 30kg of live bacterial liquid mixed with yeast and plant Lactobacillus Mix evenly, ferment at 30°C, ferment statically for 36 hours, pH is 4.0, after fermentation, filter, add water to the filtrate to 200kg, add 20kg of sugar, stir evenly, homogenize with a high-pressure homogenizer, heat to 70°C, heat preservation tank It can be sterilized in a water bath at 85°C for 30 minutes or ultra-high temperature for instant sterilization, and then packed in aseptic cans.

Embodiment 3

[0024] Take 300kg of fresh sweet potato juice produced during the production of sweet potato vermicelli, put it in an acid-resistant stainless steel fermenter, heat it at 100°C for 10 minutes, cool it to below 40°C, and inoculate 60kg of the mixed live bacteria solution of yeast and plant Lactobacillus Mix evenly, ferment at 35°C, ferment statically for 24 hours, pH is 4.0, after fermentation, filter, add water to the filtrate to 300kg, add 60kg of sugar and stir evenly, homogenize with a high-pressure homogenizer, heat to 70°C, heat preservation tank It can be sterilized in a water bath at 85°C for 30 minutes or ultra-high temperature for instant sterilization, and then packed in aseptic cans.

[0025] Examples 1 to 3, according to the different types of sweet potatoes, the obtained sweet potato juice fermented beverage is light yellow or purple red, sweet and sour, and has the unique flavor of sweet potatoes.

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PUM

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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 [0001] The invention relates to the technical field of food processing, in particular to a production method of sweet potato juice fermented beverage. Background technique [0002] Sweet potato is a good food and a treasure for health preservation. According to "Compendium of Materia Medica", "sweet potato can nourish the middle and blood, warm the stomach, and fatten the five internal organs"; ;Modern medicine also proves that sweet potato has multiple health care functions: the active substances castandrosterone and selenium in sweet potato can effectively inhibit and prevent the occurrence of cancer. The rich dietary fiber in sweet potato is very effective in preventing and treating senile habitual constipation. Sweet potatoes are rich in starch, but its calories are only one-third of that of rice. The dietary fiber and pectin in sweet potatoes can prevent sugar from turning into fat, so sweet potatoes are an ideal diet food. [0003] China is the larges...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/09
Inventor 周马林韦智建何华柱潘宇政赖振屏韦锦斌
Owner 广西宾阳县雄源食品厂
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