Fermented solid potato beverage and preparation method thereof
A solid beverage and potato technology, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as waste of nutrients, achieve low production costs, low equipment requirements, and facilitate popularization and application
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[0032] The preparation method of the invention uses potatoes as the main raw material, and prepares the fermented potato solid beverage through processes such as washing, peeling, beating, saccharification, low-temperature fermentation, blending, sterilization and filling.
[0033] Specifically, see figure 1 Shown, the preparation method of fermented type potato solid beverage of the present invention comprises the following steps:
[0034] S1. Washing, selecting, peeling and crushing the potatoes in sequence, and making potato slurry from the crushed potatoes;
[0035] S2. Heating the obtained potato slurry to make the potatoes fully cooked and gelatinized to obtain a potato gelatinized liquid;
[0036] S3. After cooling the obtained potato gelatinized liquid, add saccharified koji, fully stir and carry out saccharification and fermentation to obtain potato saccharified liquid;
[0037] S4. Sterilizing the obtained potato saccharification liquid to obtain a liquid to be fer...
Embodiment 1
[0046] 1) Potato pretreatment: Potatoes are washed, peeled, broken, and 5 times the quality of purified water is added for beating;
[0047] 2) Gelatinization and saccharification treatment: the potato slurry is fully gelatinized at 100°C for 20 minutes, cooled to 35°C, added with 0.3% saccharified koji, and fermented at 35°C for 12 hours;
[0048] 3) Post-ripening and sterilization after saccharification: post-ripening and fermenting the saccharification solution at 3°C for 6 hours, then treating at 100°C for 15 minutes, cooling to 30°C for later use;
[0049] 4) Fermentation and post-ripening fermentation treatment: ferment at 30°C for 36 hours by adding 0.4% of the total weight of fermenting bacteria, and then post-ripening and fermenting at 3°C for 12 hours;
[0050] 5) Deployment treatment: add 4% honey.
[0051] 6) Freeze-drying packaging treatment: low-temperature freeze-drying treatment is adopted to obtain a fermented potato solid beverage.
Embodiment 2
[0053] 1) Potato pretreatment: potatoes are washed, peeled, crushed, and 4 times the quality of purified water is added for beating;
[0054] 2) Gelatinization and saccharification treatment: the potato slurry is fully gelatinized at 100°C for 20 minutes, cooled to 30°C, added with 0.2% saccharified koji, and fermented at 30°C for 18 hours;
[0055] 3) Post-ripening and sterilization after saccharification: post-ripening and fermenting the saccharification solution at 5°C for 8 hours, then treating at 100°C for 15 minutes, cooling to 30°C for later use;
[0056] 4) Fermentation and post-ripening fermentation treatment: ferment at 30°C for 36 hours by adding 0.4% of the total weight of fermenting bacteria, and then post-ripening and fermenting at 3°C for 12 hours;
[0057] 5) Blending treatment: add 3% honey and mix well.
[0058] 6) Freeze-drying packaging treatment: low-temperature freeze-drying treatment is adopted to obtain a fermented potato solid beverage.
[0059] The ...
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