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Preparation method of colocasia esculenta lactobacillus beverage

The technology of a lactic acid bacteria beverage and a production method is applied in the production field of lactic acid bacteria beverages, which can solve the problem of less products, and achieve the effects of increasing value, enriching product forms, and expanding the field of processing and utilization.

Inactive Publication Date: 2015-02-11
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing lactic acid bacteria fermented beverages, most of them use milk as the fermentation base material, and there are also researches on blending soybeans with milk, but there are few products, and no one has studied taro as the base material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Preparation of taro puree:

[0044] ① Screening of raw materials: select plump, mature and fresh taro, and remove moldy and rotten taro;

[0045] ② Cleaning: Wash the sediment and hair with clean water;

[0046] ③ Steaming: Steam the cleaned taro for 30 minutes until the taro is soft and cooked;

[0047] ④ Peeling: Peel off the outer skin of the steamed taro, and remove the black bud eyes on the surface of the peeled taro to obtain the peeled taro;

[0048] ⑤ Beating: Select the peeled taro whose color is milky white after cooking and peeling, add water according to the mass ratio of peeled taro: water = 1:2, and add citric acid to protect the color according to 0.01% of the mass of the peeled taro. Use a tissue masher to beat into a uniform taro puree;

[0049] ⑥ Refining taro puree: Cool the above taro puree to room temperature, pass through a colloid mill to refine it; cool to room temperature, and use a high-pressure homogenizer at 20 MPa to homogenize for 3 ...

Embodiment 2

[0060] (1) Preparation of taro puree:

[0061] ① Screening of raw materials: select plump, mature and fresh taro, and remove moldy and rotten taro;

[0062] ② Cleaning: Wash the sediment and hair with clean water;

[0063] ③ Steaming: Steam the cleaned taro for 50 minutes until the taro is soft and cooked;

[0064] ④ Peeling: Peel off the outer skin of the steamed taro, and remove the black bud eyes on the surface of the peeled taro to obtain the peeled taro;

[0065] ⑤ Beating: Select the peeled taro whose color is milky white after cooking and peeling, add water according to the mass ratio of peeled taro: water = 1:3, and add citric acid to protect the color according to 0.05% of the mass of the peeled taro. Use a tissue masher to beat into a uniform taro puree;

[0066] ⑥ Refining taro puree: Cool the above taro puree to room temperature, pass through a colloid mill to refine it; cool to room temperature, and use a high-pressure homogenizer at 20 MPa to homogenize for 3 ...

Embodiment 3

[0077] (1) Preparation of taro puree:

[0078] ① Screening of raw materials: select plump, mature and fresh taro, and remove moldy and rotten taro;

[0079] ② Cleaning: Wash the sediment and hair with clean water;

[0080] ③ Steaming: Steam the cleaned taro for 60 minutes until the taro is soft and cooked;

[0081] ④ Peeling: Peel off the outer skin of the steamed taro, and remove the black bud eyes on the surface of the peeled taro to obtain the peeled taro;

[0082] ⑤ Beating: Select peeled taro that is milky white in color after cooking and peeling, add water according to the mass ratio of peeled taro: water = 1:3, and add citric acid to protect the color according to 0.1% of the mass of the peeled taro. Use a tissue masher to beat into a uniform taro puree;

[0083] ⑥ Refining taro puree: Cool the above taro puree to room temperature, pass through a colloid mill to refine it; cool to room temperature, and use a high-pressure homogenizer at 20 MPa to homogenize for 3 min...

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Abstract

The invention discloses a colocasia esculenta lactobacillus beverage and a preparation method thereof, and belongs to the technical field of food processing and production. The preparation method of the colocasia esculenta lactobacillus beverage comprises the following steps: (1) preparing colocasia esculenta raw stock; (2) preparing a colocasia esculenta pulp saccharification liquid; (3) fermenting and preparing the colocasia esculenta lactobacillus beverage; and (4) preserving the colocasia esculenta lactobacillus beverage at low temperature. The colocasia esculenta lactobacillus beverage provided by the invention tightly combines the health-care function of lactobacillus and the rich nutrition of colocasia esculenta, is soft in texture, is fine and smooth in mouthfeel, is rich in dietary fiber, and particularly contains multiple probiotics benefiting to intestinal tracts of a human body, and has certain nutritional and health-care effects.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, in particular to a method for preparing a lactic acid bacteria beverage with taro as the main raw material. Background technique [0002] Taro is also known as Yukui and Toshiba, commonly known as taro, and belongs to the Araceae family. Taro is rich in starch, dietary fiber, polysaccharide, protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients. It is not only edible but also It has the functions of nutrition and health care, such as widening the stomach, nourishing the spleen and stomach, and treating indigestion; it is mainly used for swelling, psoriasis, burns and other diseases; it has auxiliary curative effect for patients with breast cancer, lymphoma, lymphatic enlargement, and lymph node metastasis. Our country is rich in taro resources, but the processing of taro is relatively backw...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/30
Inventor 吴学凤姜绍通潘丽军戴缘缘何广发罗水忠郑志
Owner HEFEI UNIV OF TECH
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