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.
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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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