Low-sugar fully fermented health-care purple sweet potato red vinegar and processing technique thereof

Abstract

The invention relates to a low-sugar fully fermented health-care purple sweet potato red vinegar and a processing technique thereof, which belong to the technical field of health-care food. The invention is characterized in that with fresh purple sweet potatoes as material, the health-care purple sweet potato vinegar beverage is prepared by cooking, double enzyme saccharification, alcoholic fermentation, acetic fermentation, blending, sterilization and packaging. A liquid method is adopted by material processing and acetic fermentation, i.e., water is adopted to isolate oxygen to prevent the oxidation and browning of anthocyanin; saccharification temperature is less than 60DEG C, the finished product is pasteurized, and thereby the thermal degradation loss of anthocyanin is prevented; the growing states and inoculation amounts of saccharomycete and acetic acid bacteria are optimized, the ethanol concentration of the alcoholic fermentation broth is decreased, and as a result, the whole fermentation period is shortened to less than 100h. The anthocyanin content in the final product is 15 plus or minus 1mg / 100mL (by cyanidin-3-glycosid), the anthocyanin preservation rate is greater than 80 percent in the processing process, the sugar content is less than 3.0 percent, the total acid content is 3.0g / 100mL (by acetic acid), and therefore the low-sugar fully fermented health-care purple sweet potato red vinegar meets the requirement on the acidity of health-care vinegar beverages, and can be drunk directly.

Description

technical field [0001] The invention relates to a processing technology and a new brewing technology of low-sugar purple sweet potato health-care red vinegar, which belongs to the technical field of health food and also belongs to the technical field of intensive processing of agricultural products. Background technique [0002] Purple sweet potato, a unique species of sweet potato in the family Convolvulaceae, is named for its purple to dark purple flesh. The most prominent nutritional value of purple sweet potato lies in its rich anthocyanins (30~120mg / 100gmf). Softening blood vessels, preventing atherosclerosis, coronary heart disease and high blood pressure, improving liver function, etc., all endow purple sweet potato with high development and utilization value. Therefore, in view of the high starch content of purple sweet potato, high soluble dietary fiber, and the stability of anthocyanins in an acidic environment, bio-fermentation technology is used to convert the s...

AI Technical Summary

Problems solved by technology

The reason may be that the oxygen supply in the fermentation process is insufficient, which inhibits the acid production rate of acetic acid bacteria

In addition, these two processes include slicing and drying processes of purple sweet potato, and the loss of anthocyanins is relatively large.

Finally, the acetic acid content in the purple sweet potato vinegar prepared by the above two processes is greater than 3.5%. Such acidity is too strong to stimulate the oral mucosa and is not suitable for direct drinking.