Preparation method of purple sweet potato fermented product

A technology for fermented products and purple potatoes, which is applied in the field of preparation of purple potato fermented products, can solve the problems of incomplete nutrients, waste discharge, low added value, etc., and achieve the effects of high nutritional value, simple preparation and convenient consumption.

Inactive Publication Date: 2013-04-03
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are few varieties of purple sweet potato processed food, all of which do not contain animal protein components, have incomplete nutrit...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of purple sweet potato fermented product of this example is made with fresh purple sweet potato and milk as raw material, and the steps of its preparation method are:

[0019] A, preparation of purple sweet potato powder

[0020] Wash the purple sweet potato, cut into cubes (the size of the cut potato is usually 1-3cm), microwave ripening, drying, crushing, and passing through a 300-mesh sieve to obtain purple sweet potato powder; wherein, the parameters of microwave ripening and drying are: microwave The power is 8Kw, the processing time is 5 minutes, and the amount of diced potatoes is 4kg;

[0021] B. Preparation of fermented milk

[0022] A mixed starter was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus at a volume ratio of 1:1; after the milk was purified and sterilized at 140°C for 4 seconds, the mixed starter was inoculated at 35°C for mixed fermentation The inoculation amount of the agent accounts for 3% of the volume of milk or mi...

Embodiment 2

[0026] A kind of purple sweet potato fermented product of this example is made with fresh purple sweet potato and milk as raw material, and the steps of its preparation method are:

[0027] A, preparation of purple sweet potato powder

[0028] Wash the purple sweet potato, cut into cubes, microwave ripening and drying, crushing, and pass through an 80-mesh sieve to obtain purple sweet potato powder; wherein, the parameters of microwave ripening and drying are: microwave power 12Kw, processing time of 2 minutes, and the amount of diced potato of 6kg;

[0029] B. Preparation of fermented milk

[0030] Lactobacillus bulgaricus and Streptococcus thermophilus were prepared in a volume ratio of 1:1 to prepare a mixed starter; after the milk was purified and sterilized at 130°C for 5 seconds, the mixed starter was inoculated at 40°C for mixed fermentation The inoculation amount of the agent accounts for 1% of the volume of milk or milk, and after inoculation, it is incubated and fe...

Embodiment 3

[0034] A kind of purple sweet potato fermented product of this example is made with fresh purple sweet potato and milk as raw material, and the steps of its preparation method are:

[0035] A, preparation of purple sweet potato powder

[0036] Wash the purple sweet potato, cut into cubes, microwave ripening and drying, crushing, and pass through a 150-mesh sieve to obtain purple sweet potato powder; wherein, the parameters of microwave ripening and drying are: microwave power 10Kw, processing time 3 minutes, and the amount of diced potato is 8kg;

[0037] B. Preparation of fermented milk

[0038] Lactobacillus bulgaricus and Streptococcus thermophilus were used to prepare a mixed starter at a volume ratio of 1:1; after the milk or milk was purified and sterilized at 135°C for 3 seconds, the mixed starter was inoculated at 37°C, The inoculation amount of the mixed starter accounts for 2% of the volume of milk or milk, and after inoculation, it is incubated and fermented at a ...

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PUM

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Abstract

The invention discloses a preparation method of a purple sweet potato fermented product. The preparation method comprises the following steps of: preparing whole purple sweet potato powder through microwave curing by using purple sweet potatoes and fresh milk or milk as main materials, and preparing fermented milk by using mixed bacteria of beneficial lactobacillus lactobacillus bulgaricus and streptococcus thermophilus according to a volume ratio of 1 to 1 as a mixed leavening agent; fermenting the microwave cured whole purple sweet potato powder and the fermented milk in a mixed manner; and sterilizing and filling, so as to obtain a finished product. The preparation method is simple to mix; the release of nutrient elements, such as anthocyanin of the purple sweet potato and selenium, can be effectively promoted by using the microwave cured whole purple sweet potato powder as a main material for fermenting the purple sweet potato; the effects of animal protein nutrition and plant dietary fiber can be effectively combined through fermentation; the purple sweet potato fermented product has the advantages of comprehensive nutrition, high additional value and good taste, and is beneficial to reception and digestion of a human body; and the purple sweet potatoes can be comprehensively used, and the waste emission and the environment pollution can be avoided.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a preparation method of a purple sweet potato fermented product. Background technique [0002] With the rapid development of the food industry and the gradual increase of consumers' attention to food quality, safety and health benefits, people's requirements for food are also getting higher and higher. People's diet concept has already changed, not only to eat well, but also to eat safe and healthy. On the one hand, people are pursuing healthier food with health benefits, on the other hand, they are worried about the quality and safety of food. Especially in recent years, food safety issues have emerged in an endless stream in the food industry, which has made people "disgusted when talking about food". Purple sweet potato not only contains the nutritional components of ordinary sweet potatoes, but also rich in anthocyanins and selenium eleme...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23L1/216A23L19/12
Inventor 李治华朱永清王东谢江黄驰王自鹏游立沈学善涂全美李浦
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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