Method for fermenting Chinese yam pulp by using plant probiotics

A technology of plant probiotics and yam pulp, applied in the direction of food science, etc., can solve the problems of not being able to fully retain the nutrition of yam, the taste of macromolecular particles is uncomfortable, and the taste of pure fruit juice is not good, and it is beneficial to human body absorption and low sterilization processing conditions , rich taste effect
CN110800901AInactive Publication Date: 2020-02-18山西达明一派食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
山西达明一派食品有限公司
Publication Date
2020-02-18
Estimated Expiration
Not applicable · inactive patent
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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.
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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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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