Sweet potato leaf fermented beverage and preparation method thereof

A technology for fermented beverages and sweet potato leaves, which is applied in the field of sweet potato leaf fermented beverages and its preparation, can solve the problems that the improvement effect of functional nutritional components is not obvious, and the green taste and astringency of sweet potato leaves cannot be removed well, so as to achieve the improvement Baking aroma, reducing content, and ensuring the effect of taste

Inactive Publication Date: 2015-08-05
娄尤来
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, some researchers use sweet potato leaves to develop vinegar beverages and wine beverages. For example, Yue Chun and others use sweet potato leaves and tea extracts as raw materials, and use yeast to ferment tea wine (Yue Chun, Song Xinghua, He Yiping, Hu Baozhen, Wen Zhenzhen, Develop

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In terms of mass percentage, it is prepared from the following raw materials: 20% sweet potato leaf fermentation broth, 2% honey, 4% white sugar, 0.05% black tea essence, 0.015% sodium D-isoascorbate, and 73.935% water.

[0027] Preparation method following steps:

[0028] (1) Preparation of sweet potato leaf powder: fresh sweet potato leaves were dried in the sun, crushed through an 80-mesh sieve, and then baked at 150°C for 5 minutes to obtain sweet potato leaf powder;

[0029] (2) Preparation of sweet potato leaf soup: Take 10 parts of sweet potato leaf powder obtained in step (1), add 50 parts of water, 0.01 part of compound enzyme preparation, enzymatically hydrolyze at 55°C for 1 hour, then raise the temperature to 85°C, maintain it for 10 minutes, and use 300 mesh filter cloths are filtered to obtain sweet potato leaf soup; wherein the mass ratio of pectinase and tannase in the compound enzyme preparation is 1:1;

[0030] (3) Preparation of sweet potato leaf fer...

Embodiment 2

[0035] In terms of mass percentage, it is prepared from the following raw materials: 40% sweet potato leaf fermentation broth, 1% honey, 6% white sugar, 0.1% apple essence, 0.02% sodium D-isoascorbate, and 52.88% water.

[0036] Preparation method following steps:

[0037] (1) Preparation of sweet potato leaf powder: fresh sweet potato leaves were dried in the sun, crushed through an 80-mesh sieve, and then baked at 150°C for 10 minutes to obtain sweet potato leaf powder;

[0038] (2) Preparation of sweet potato leaf soup: Take 10 parts of sweet potato leaf powder obtained in step (1), add 200 parts of water, 0.05 parts of compound enzyme preparation, enzymolyze at 35°C for 3 hours, then raise the temperature to 95°C, maintain for 5 minutes, and use 300 mesh filter cloths are filtered to obtain sweet potato leaf soup; wherein the mass ratio of pectinase and tannase in the compound enzyme preparation is 1:2;

[0039] (3) Preparation of sweet potato leaf fermentation liquid: ta...

Embodiment 3

[0044] In terms of mass percentage, it is prepared from the following raw materials: 30% sweet potato leaf fermentation liquid, 1.5% honey, 5% white sugar, 0.05% apple essence, 0.02% green tea essence, 0.03% sodium D-isoascorbate, and 63.4% water.

[0045] Preparation method following steps:

[0046] (1) Preparation of sweet potato leaf powder: fresh sweet potato leaves were dried in the sun, crushed through an 80-mesh sieve, and then baked at 150°C for 8 minutes to obtain sweet potato leaf powder;

[0047] (2) Preparation of sweet potato leaf soup: Take 10 parts of sweet potato leaf powder obtained in step (1), add 100 parts of water, 0.04 parts of compound enzyme preparation, enzymatically hydrolyze at 45°C for 2 hours, then raise the temperature to 90°C, maintain it for 8 minutes, and use 300 mesh filter cloths are filtered to obtain sweet potato leaf soup; wherein the mass ratio of pectinase and tannase in the compound enzyme preparation is 1:3;

[0048](3) Preparation of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a sweet potato leaf fermented beverage and a preparation method thereof. The sweet potato leaf fermented beverage comprises the following raw materials in percentage by weight: 20 to 40 percent of sweet potato leaf fermented liquid, 1 to 2 percent of honey, 4 to 6 parts of white granulated sugar, 0.05 to 0.15 percent of edible essence, and 0.015 to 0.03 percent of D-sodium erythorbate; then, water is added to make up the volume to 100 percent. According to the preparation method, fresh sweet potato leaves are dried in the sun and are subjected to high-temperature baking processing, so that the activity of enzyme in the sweet potato leaves is broken, and polyphenol compounds are prevented from enzymatic oxidation, so that the taste is guaranteed; in addition, the original taste in the sweet potato leaves can be removed, the baking fragrance is improved, and the taste is enhanced. The sweet potato leaves are fermented by utilizing traditional black tea fungi, so that nutritional ingredients of the fermented liquid are improved; the beverage prepared by using the fermented liquid has a plurality of effects of resisting cancer, nourishing the stomach and the like.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a sweet potato leaf fermented beverage and a preparation method thereof. Background technique [0002] Kombucha is a complex mixed bacteria composed of yeast, acetic acid bacteria and lactic acid bacteria. In the traditional process, kombucha is used to ferment sugar tea water to obtain a sweet and sour natural health drink, which contains D-glucaric acid- 1,4-lactone, glucuronic acid, protein, amino acid, acetic acid, lactic acid, etc. have antibacterial, detoxifying and anticancer effects on the human body. [0003] Sweet potato is one of the four major food crops in my country. The total output and planting area of ​​sweet potato in my country rank first in the world. For a long time, what people eat is only the tubers of sweet potatoes, and only a few of the 48 billion kilograms of sweet potato leaves are used as feed, and most of them are directly discarded. Studies in recen...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/382A23V2002/00A23V2200/308A23V2200/32
Inventor 娄尤来
Owner 娄尤来
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap