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Method and beverage for preparing functional beverage by using yam processing by-products

A by-product, functional technology, applied to the bacteria used in food preparation, the function and application of food ingredients, etc., can solve problems such as poor taste, and achieve the effect of high utilization rate, simple process, and favorable industrial production.

Active Publication Date: 2018-01-12
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Because the by-products of yam processing have obvious grassy taste and bitter taste, if the by-products of yam processing are made into food by using the existing technology, the taste will be very bad

Method used

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  • Method and beverage for preparing functional beverage by using yam processing by-products

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preparation example Construction

[0030] see figure 1 As shown, the embodiment of the present invention provides a functional beverage prepared by utilizing yam processing by-products, and the preparation method of the beverage comprises the following steps:

[0031] S1, cleaning, material selection

[0032] Take yam rhizomes, manually remove small yams with rotten spots and rust spots, and remove the hairs.

[0033] Cleaning of yam rhizomes: In the multi-functional cleaning machine, the yam rhizomes are washed in a high-pressure bubble water bath to separate impurities, and the rollers are used to filter foam and floating objects.

[0034] The thinner part of the end of the yam rhizome is divided into yam heads, which are cut off and collected for later use.

[0035] S2, peeling, color protection

[0036] Peel and collect the yam skin, put the peeled yam rhizome and yam skin into the color protection solution quickly, soak for 15-120 minutes, the soaking time depends on the actual production situation, mor...

Embodiment 1

[0075] This embodiment provides a kind of functional drink prepared by utilizing yam processing by-products, and the preparation method of the drink comprises the following steps:

[0076] Step 101, cleaning and material selection

[0077] Take dried yam rhizomes as raw materials, and pretreat the raw materials: remove small yams with rotten spots and rust spots, and then remove the hairs. Soak the pretreated raw materials for a while, then wash off the surface silt and sundries, drain the water, and then cut off the thinner part of the end of the yam rhizome, collect the yam head, and obtain the yam rhizome, yam Material head, spare.

[0078] Step 102, peeling, color protection

[0079] Use a stainless steel blade to peel the yam rhizomes from the cutting head, collect the yam skins, put the peeled yam rhizomes and yam skins into the color protection solution quickly, and soak for 15 minutes; The color liquid includes purified water, 0.5% edible citric acid, and 0.25% vita...

Embodiment 2

[0100] This embodiment provides a kind of functional drink prepared by utilizing yam processing by-products, and the preparation method of the drink comprises the following steps:

[0101] Step 201, cleaning and material selection: Step 201 is the same as Step 101 in Example 1.

[0102] Step 202, peeling and color protection

[0103] Use bamboo slices to peel the yam rhizomes from the cutting head, collect the yam skins, put the peeled yam rhizomes and yam skins into the color protection solution quickly, and soak for 120min; The color solution includes purified water, 0.8% edible citric acid, 0.5% vitamin C, and 0.8% sodium chloride.

[0104] Step 203, flushing: Step 203 is the same as step 103 in Embodiment 1.

[0105] Step 204, pulverizing, inactivating enzyme

[0106] The yam material head and yam skin are used as solid materials, and the collected color protection solution and the yam mucus water produced by washing are used as liquid materials; the solid materials are...

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Abstract

The invention discloses a method for preparing a functional beverage by using yam processing by-products and the beverage, and relates to the field of yam processing. After coloring, take out the yam rhizome and yam skin, and collect the color protection solution; mix the crushed yam head and yam skin with the collected color protection solution and the yam mucus water produced by washing, and boil to inactivate the enzyme; after gelatinization and saccharification, Wort juice is added; yeast fermentation is carried out first, and then lactic acid bacteria fermentation is carried out, after being prepared, it is sterilized and filled to obtain a beverage. The present invention takes yam skin, yam head and yam mucus water produced in the yam processing process as main raw materials, adopts two-step fermentation of yeast and lactic acid bacteria, can significantly improve the taste of yam beverage, and can completely retain the original nutrition of yam Composition: The utilization rate of yam raw materials is high, and basically no waste is generated.

Description

technical field [0001] The invention relates to the field of yam processing, in particular to a method for preparing a functional beverage by using yam processing by-products and the beverage. Background technique [0002] Yam, also known as yam, belongs to the family Dioscoreaceae and the genus Dioscorea, and is an annual or perennial vine herb. In addition to nutrients such as starch and 8 kinds of amino acids necessary for the human body, yam also contains a variety of excellent physiological and biologically active substances, such as yam saponins, polysaccharides, flavonoids, polyphenols, yam alkali, allantoin, dopamine, phytic acid , steroidal compounds (cholesterol, ergosterol, β-sitosterol), etc. [0003] During the processing of existing yam products, about 20% by-products will be produced. These by-products are mainly the skin of the yam rhizome, the thinner yam head at the end of the yam root that does not meet the processing requirements of yam food, and the ya...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/123A23V2400/169A23V2200/30A23V2200/048A23V2250/6422A23V2250/762
Inventor 陶兴无许晓梅
Owner WUHAN POLYTECHNIC UNIVERSITY
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