Preparation method of purple sweet potato enzyme

A potato enzyme and purple potato technology, applied in the field of purple potato enzyme preparation, can solve the problems of reduced edible nutrition, weak stability, destruction of anthocyanins, etc., and achieves the effects of easy absorption, improved utilization, and high quantity

Inactive Publication Date: 2019-09-17
山东臻自然生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] For this reason, the embodiment of the present invention provides a kind of preparation method of purple sweet potato enzyme, in order to solve the functional component in the purple sweet potato product of existing food processing technology in the prior art, especially anthocyanin with weaker stability is more serious damage This leads to the problem of the reduction of its edible nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of purple sweet potato enzyme comprises the following steps:

[0032] a. Raw material mixing

[0033] Select high-quality and fresh purple potatoes from Jihei No. 1 cultivated by Shandong Academy of Agricultural Sciences using organic planting methods, wash, cut into pieces, crush them with a mixer and put them in a clean barrel container; add sedum sedum to the container The seven original juice and the crushed purple sweet potato are evenly mixed to obtain a mixed solution; the weight ratio of the sedum notoginseng original juice and the purple sweet potato is 1:1;

[0034] b. Fermentation

[0035] Add 1% probiotics to the mixture obtained in step a according to the volume ratio, and ferment for 300 days at 5-40°C. The specific fermentation temperature is adjusted according to the specific conditions in spring, summer, autumn and winter. Generally, in spring and autumn, the fermentation temperature is controlled At 15-25°C, the temperatu...

Embodiment 2

[0039] A kind of preparation method of purple sweet potato enzyme comprises the following steps:

[0040] a. Raw material mixing

[0041] Select high-quality and fresh purple sweet potatoes Jihei No. 2 cultivated by Shandong Academy of Agricultural Sciences using organic planting methods, wash, cut into pieces, crush them with a mixer and put them in a clean barrel container; add sedum sedum to the container The seven original juice and the crushed purple sweet potato are evenly mixed to obtain a mixed solution; the weight ratio of the sedum notoginseng original juice to the purple sweet potato is 3:1;

[0042]b. Fermentation

[0043] Add 5% probiotics to the mixture obtained in step a according to the volume ratio, and ferment for 365 days at 5-40°C. The specific fermentation temperature is adjusted according to the specific conditions in spring, summer, autumn and winter. Generally, in spring and autumn, the fermentation temperature is controlled At 15-25°C, the temperatur...

Embodiment 3

[0047] A kind of preparation method of purple sweet potato enzyme comprises the following steps:

[0048] a. Raw material mixing

[0049] Select high-quality and fresh purple potatoes from Jihei No. 1 cultivated by Shandong Academy of Agricultural Sciences using organic planting methods, wash, cut into pieces, crush them with a mixer and put them in a clean barrel container; add sedum sedum to the container The seven original juice and the crushed purple sweet potato are evenly mixed to obtain a mixed solution; the weight ratio of the sedum notoginseng original juice to the purple sweet potato is 2:1;

[0050] b. Fermentation

[0051] Add 3% probiotics to the mixture obtained in step a according to the volume ratio, and ferment for 365 days at 5-40°C. The specific fermentation temperature is adjusted according to the specific conditions in spring, summer, autumn and winter. Generally, in spring and autumn, the fermentation temperature is controlled At 15-25°C, the temperatur...

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Abstract

The embodiments of the invention disclose a preparation method of a purple sweet potato enzyme, and relates to the technical field of food processing. The preparation method includes the following steps of a, raw material mixing; b, fermentation. According to the preparation method, sedum notoginseng juice is added to purple sweet potatoes, and the purple sweet potato enzyme is prepared by fermentation with rich probiotics. The preparation method realizes a breakthrough in the edible method of the purple sweet potatoes, effectively improves the utilization rate of the nutritional value of the purple sweet potatoes, preserves the nutrients of the purple sweet potatoes, and provides a method for deep processing of the purple sweet potatoes. The enzyme can preserve the nutrients in the purple sweet potatoes and the sedum notoginseng and make the nutrients more easily absorbed by the human body; moreover, through the action of the probiotics, many beneficial substances synthesized by microbial metabolism can be obtained and are very beneficial to human health.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of food processing, in particular to a preparation method of purple sweet potato enzyme. Background technique [0002] Purple sweet potato is rich in protein, 18 kinds of amino acids that are easily digested and absorbed by the human body, 8 kinds of vitamins such as vitamin C, B, and A, and more than 10 kinds of natural mineral elements such as phosphorus and iron. It is rich in iron and selenium. Selenium and iron are essential elements for the human body to resist fatigue, anti-aging, and nourish blood. In particular, selenium is known as the "King of Anti-cancer". Free radicals, inhibit the synthesis of DNA in cancer cells and the division and growth of cancer cells, and prevent the occurrence of gastric cancer, liver cancer and other cancers. [0003] Purple sweet potato is rich in cellulose, which can increase the volume of stool, promote gastrointestinal motility, clean up ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135
CPCA23L33/00A23L33/135A23V2002/00A23V2200/30A23V2200/32A23V2200/308
Inventor 张书君宫彬
Owner 山东臻自然生物科技有限公司
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