Method for fermenting purple sweet potato pulp by using plant probiotics
A technology of plant probiotics and purple sweet potato pulp, applied in food science, functions and applications of food ingredients, etc., can solve the problems of nutrient loss, poor product flavor, short shelf life, etc., achieve long storage period, and facilitate human body absorption , the effect of reducing difficulty
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[0034] Example 1
[0035] A method for fermenting purple sweet potato pulp by plant probiotics includes the following steps:
[0036] a. Pre-treatment of purple sweet potato: clean the purple sweet potato, check the fruit, pre-cook it with 95℃ hot water for 4 minutes;
[0037] b. Crushing: Put the processed purple potato into a hammer crusher with a rotation speed of 1000r / min. The hammer crusher is equipped with a sieve plate with a hole diameter of 1.2cm×2.2cm to crush the purple potato into 6mm purple potato particles. ;
[0038] c. Softening: heat the purple sweet potato particles to 90℃ in a closed pipeline;
[0039] d. Maturation and enzymatic hydrolysis: Keep 90-95℃ in the aging tank, and add high-temperature amylase for enzymatic hydrolysis for 90 minutes;
[0040] e. Beating: Put the purple sweet potato pellets into a double-pass beating machine with a speed of 1400r / min, the first sieve diameter is 1.5mm, the second sieve diameter is 1.0mm, beating to remove slag;
[0041] f. B...
Example Embodiment
[0048] Example 2
[0049] A method for fermenting purple sweet potato pulp by plant probiotics includes the following steps:
[0050] a. Pre-treatment of purple sweet potato: clean the purple sweet potato, check the fruit, and pre-cook it with 93℃ hot water for 4 minutes;
[0051] b. Crushing: Put the processed purple potato into a hammer crusher with a rotation speed of 1200r / min. The hammer crusher is equipped with a sieve plate with a hole diameter of 1.2cm×2.2cm to crush the purple potato into 5mm purple potato particles. ;
[0052] c. Softening: heat the purple potato pulp to 93°C in a closed pipeline;
[0053] d. Maturation and enzymatic hydrolysis: Keep 90-95℃ in the aging tank, and add high-temperature amylase for enzymatic hydrolysis for 90 minutes;
[0054] e. Beating: Put the purple sweet potato pellets into a double-pass beating machine with a speed of 1500r / min, the first sieve diameter is 1.2mm, the second sieve diameter is 0.8mm, beating to remove slag;
[0055] f. Blendin...
Example Embodiment
[0062] Example 3
[0063] A method for fermenting purple sweet potato pulp by plant probiotics includes the following steps:
[0064] a. Pre-treatment of purple sweet potato: clean the purple sweet potato, inspect the fruit, pre-cook it with hot water at 90℃ for 4 minutes;
[0065] b. Crushing: Put the processed purple potato into a hammer crusher with a rotation speed of 1400r / min. The hammer crusher is equipped with a sieve plate with a hole diameter of 1.2cm×2.2cm to crush the purple potato into 3mm purple potato particles. ;
[0066] c. Softening: Heat the purple sweet potato particles to 95℃ in a closed pipeline;
[0067] d. Maturation and enzymatic hydrolysis: Keep 90-95℃ in the aging tank, and add high-temperature amylase for enzymatic hydrolysis for 90 minutes;
[0068] e. Beating: Put the purple sweet potato pellets into a double-pass beating machine with a speed of 1600r / min, the first sieve diameter is 1.0mm, the second sieve diameter is 0.6mm, beating to remove slag;
[0069]...
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