Method for fermenting Chinese yam pulp by using plant probiotics

Abstract

The present invention discloses a method for fermenting Chinese yam pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of Chinese yam pulp products. The method specifically comprises steps of pretreatment, crushing, softening, cooking, enzymolysis, pulping, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling, aseptic cold filling, etc. A probiotics fermentation technology is used, so that the Chinese yam pulp produces lactic acid andsalt substances thereof with a fresh-keeping effect, produces better fermentation flavor and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the Chinese yam pulp, at the same time effectively reduces sterilization conditions of the Chinese yam pulp, saves costs, at the same time preserves nutrient components of the Chinese yams, increases nutrition of a fermentation product and also prolongs shelf life of Chinese yam product raw materials.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting yam pulp by plant probiotics. Background technique [0002] At present, domestic yam products are mainly sold in the form of fresh vegetables. Although some emerging products are presented as beverages with complex flavors, fermented yam pulp products are rarely seen. The main reason is that there are several difficulties in the yam processing process: [0003] 1) The taste of pure fruit juice prepared from yam puree is not good, and seasoning agents, essences, etc. need to be added, and because it is difficult to preserve, preservatives need to be added, which cannot fully retain the nutrition of yam itself. The quality can be improved through probiotic fermentation, but now In the prior art, there is no suitable probiotic formula for the fermentation of Chinese yam; [0004] 2) The starch content in yam is relatively hig...

AI Technical Summary

Problems solved by technology

[0003] 1) The taste of the pure fruit juice prepared from yam puree is not good, and it needs to be supplemented with flavoring agents, essences, etc., and because it is difficult to preserve, it needs to add preservatives, which cannot fully retain the nutrition of yam itself. The quality can be improved through probiotic fermentation, but now In the prior art, there is no suitable probiotic formula for the fermentation of Chinese yam;

[0004] 2) The starch content in yam is high, and the large molecular particles cause discomfort in the taste and are difficult to digest. How to hydrolyze it into small molecular particles that are easily absorbed by the human body is also one of the difficulties in its processing