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Potato starch processing juice lactic acid beverage and preparation method thereof

A technology of potato starch and lactic acid beverage, applied in the directions of bacteria, Lactobacillus, Streptococcus/Lactococcus, etc. used in food preparation, can solve the problems of unsuitable industrialized food processing field, difficulty in preparing good flavored beverages, loss of nutrients, and the like, Achieving good market prospects, moderate acidity, and improved efficiency

Inactive Publication Date: 2016-11-16
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, potato starch waste liquid has raw starch taste and other bad fishy smells, and it is difficult to prepare a good flavor drink acceptable to the public
Although "Potato Starch Waste Liquid Value-Added Processing Technology" introduces a method for removing peculiar smell, its treatment cost is very high (need to use ion exchange resin and activated carbon treatment process), and it will cause the loss of nutrients, so it is not suitable for industrial food processing.

Method used

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  • Potato starch processing juice lactic acid beverage and preparation method thereof
  • Potato starch processing juice lactic acid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Enzymatic hydrolysis treatment of potato starch waste juice

[0033] Filter the fresh waste juice (not more than 6 hours after processing) produced by potato starch processing through a 100-mesh filter cloth to remove large particle impurities. Add high-temperature-resistant α-amylase according to the addition amount of 150U / mL, carry out liquefaction treatment at 65°C for 20 minutes, cool slightly, then add glucoamylase at 200U / mL (both enzyme preparations are commercially available solid or liquid products), and proceed at 60°C Saccharification treatment for 50 minutes to obtain enzymatic juice.

[0034] (2) Composition, homogenization and sterilization of fermented juice components

[0035] Add sucrose to the enzymolysis juice obtained in the first step to make the sugar content reach 12%, add fresh milk or skimmed milk powder to make the protein content to 1.0%, add 0.5% (relative to the total weight of the enzymolysis juice) compound to stabilize After stirri...

Embodiment 2

[0046] (1) Enzymatic hydrolysis treatment of potato starch waste juice

[0047] Filter the fresh waste juice (not more than 6 hours after processing) produced by potato starch processing through a 100-mesh filter cloth to remove large particle impurities. Add high-temperature-resistant α-amylase according to the addition amount of 200U / mL, perform liquefaction treatment at 80°C for 10 minutes, cool slightly, then add glucoamylase at 350U / mL (both enzyme preparations are commercially available solid or liquid products), and carry out at 62°C Saccharification treatment for 30 minutes to obtain enzymatic juice.

[0048] (2) Composition, homogenization and sterilization of fermented juice components

[0049] Add sucrose to the enzymolysis juice obtained in the first step to make the sugar content reach 18%, add fresh milk or skimmed milk powder to make the protein content reach 4.5%, add 1.5% (relative to the total weight of the enzymolysis juice) compound stabilizer After stirr...

Embodiment 3

[0058] (1) Enzymatic hydrolysis treatment of potato starch waste juice

[0059] Filter the fresh waste juice (not more than 6 hours after processing) produced by potato starch processing through a 100-mesh filter cloth to remove large particle impurities. Add high-temperature-resistant α-amylase according to the addition amount of 180U / mL, carry out liquefaction treatment at 70°C for 15 minutes, cool slightly, then add glucoamylase at 250U / mL (both enzyme preparations are commercially available solid or liquid products), and carry out at 61°C Saccharification treatment for 40 minutes to obtain enzymatic juice.

[0060] (2) Composition, homogenization and sterilization of fermented juice components

[0061] Add sucrose to the enzymolysis juice obtained in the first step to make the sugar content reach 16%, add fresh milk or skim milk powder to make the protein content to 2.5%, add 1% (relative to the total weight of the enzymolysis juice) compound to stabilize After stirring ...

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Abstract

The invention provides a preparation method of potato starch processing juice lactic acid beverage. According to the method, potato starch processing juice is subjected to enzymolysis, and then odor-free potato starch processing juice lactic acid beverage with mild sour and sweet taste and good stability and without whey separation is obtained by taking Lactobacillus plantarum, Lactobacillus reuteri and Streptococcus thermophilus as fermentation strains through bio-fermentation engineering. The yogurt beverage product not only contains lactic acid bacteria of the existing commercially available similar products available in the market and has the beneficial function of adjusting the bacteria flora of intestinal tract and promoting absorption in nutrient of lactic acid bacteria, but also contains functional active substances, capable of resisting against oxidation, resisting against cancer and controlling blood sugar, in potatoes, thus being suitable for being consumed and drank by all kinds of people; and the preparation method is simple in process, suitable for scale application and good in market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a potato starch processed juice lactic acid drink and a preparation method thereof. Background technique [0002] my country is a big country of potato production and consumption. With the proposal and implementation of the national potato staple food strategy, the market demand for potato starch as a basic raw material for staple food will increase rapidly. However, at present, during the processing of potato starch in our country, it is necessary to repeatedly add water to extract it, resulting in a large amount of by-products—waste juice. Potato starch processing waste juice contains a large amount of water-soluble protein and sugar, a small amount of organic nutrients such as starch and fiber, and inorganic nutrients such as potassium, phosphorus, and calcium. The water quality indicators such as COD, BOD, and SS are very high and are directly discharged. It will l...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/173A23V2400/249A23V2400/169A23V2200/308A23V2200/328A23V2200/02
Inventor 申光辉陈安均余国贤王竹谢明毅张欣雨符珊张志清黎杉珊刘兴艳吴贺君罗擎英
Owner SICHUAN AGRI UNIV
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