Making method of dioscorea cirrhosa fermentation beverage

A technology of fermented beverages and production methods, which is applied in the field of beverage processing, can solve the problems of difficult storage of yam, and achieve the effects of good taste, comprehensive nutritional components, and improving immune function

Inactive Publication Date: 2016-11-16
高广军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that yam is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of fermented yam yam fermented beverage, the specific operation steps are:

[0019] ①Crushing and soaking: use a crusher to break the yam into 5-6 mm diameter particles, rinse it, put it in enough water to soak for 12 hours, and the raw material after soaking can be easily crushed by hand;

[0020] ②Steaming: Drain the soaked raw materials, put them into a steaming tray, and steam them with a rice steamer;

[0021] ③ Cooling: Take out the steamed raw materials and cool them naturally to 50°C;

[0022] ④ Mixing koji: Mix 0.85% koji powder evenly into the cooled raw materials, add an appropriate amount of warm water while stirring, and after stirring evenly, stack the raw materials for a certain period of time;

[0023] ⑤Fermentation in the lower vat: Clean and disinfect the fermentation vat, put the raw materials mixed with koji, build an inverted trumpet shape in the middle, compact it slightly, cover the lid, control the temperature in the ferment...

Embodiment 2

[0029] A preparation method of fermented yam yam fermented beverage, the specific operation steps are:

[0030] ①Crushing and soaking: Use a crusher to break the yam into 3-5 mm diameter particles. After rinsing, put in enough water to soak for 5-8 hours. After soaking, the yam can be crushed by hand;

[0031] ②Steaming: Drain the soaked yams, put them into a steaming tray, and steam them with a rice steamer;

[0032] ③Cooling: Take out the steamed yam and let it cool naturally to 30°C;

[0033] ④Mix koji: Mix 0.3% koji powder evenly into the cooled yam;

[0034] ⑤Fermentation in the lower vat: Clean and disinfect the fermenting vat, put it into the mixed koji, form an inverted trumpet shape in the middle, compact it slightly, cover it, control the temperature in the fermentation room at 40-45°C, and ferment for 1 -2d is mature;

[0035] ⑥Preparation: Add 60% rock sugar water to the mature potato mash, add until palatable, stir evenly, and add 25% citric acid solution to ad...

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Abstract

The invention discloses a making method of a dioscorea cirrhosa fermentation beverage, and belongs to the field of beverage processing. The making method is characterized by comprising the processing technological procedures of dioscorea cirrhosa selecting, crushing, soaking, steaming, cooling, mixing with distiller's yeast, jar filling for fermenting, blending, steaming, cooling, canning and can sealing, sterilizing, cooling and finished product obtaining. The making method has the advantages that the dioscorea cirrhosafermentation beverage is comprehensive in nutritional ingredient, cream yellow, pure in flavor and good in mouthfeel and has the light mellow aroma and the faint scent of dioscorea cirrhosa. The dioscorea cirrhosa fermentation beverage is rich in protein and starch and beneficial for improving the organism immune function of people and promoting skeletal development, has the effects of clearing away heat and toxic materials and stopping bleeding and activating blood circulation and is a nutritious nourishing good item integrating a nutritional function with a health-care function.

Description

technical field [0001] The invention relates to a processing method of a beverage, in particular to a preparation method of a fermented yam yam fermented beverage. Background technique [0002] Ranunculus yam, also known as goat head, golden flower fruit, red yaozi, blood notoginseng, blood mother, mountain pig potato, Rulang, etc., is a perennial vine wild plant of the genus Dioscorea in the family Dioscoreaceae. Its tubers are used for medicine and are rich in In southern Zhejiang, Fujian, Taiwan, Hunan, southern Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Tibet Medog and other places. Traditional Chinese medicine believes that yam is slightly bitter and astringent, non-toxic, and has the functions of clearing heat and detoxifying, stopping bleeding and promoting blood circulation, astringent and itching, promoting qi and relieving pain, promoting blood circulation and removing blood stasis, and antibacterial. As a medicine, the tubers of Rhizoma yam are mainly...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/382A23L2/52A23V2002/00A23V2200/324A23V2200/30A23V2200/306A23V2250/044
Inventor 高广军翁伟盛
Owner 高广军
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