Processing method of multi-nutrient high-activity sweet potato enzyme beverage

Abstract

The invention relates to a processing method of a multi-nutrient high-activity sweet potato enzyme beverage. The method comprises the steps of slicing sweet potatoes, carrying out a multistage pulsation spraying sterilization and color protection technology in the slicing process, adding enzymes into the sliced sweet potatoes, carrying out enzymolysis, putting the sweet potatoes into a fermentation tank, inoculating a lactococcus lactis-saccharomyces cerevisiae mixed bacterial solution, and carrying out dynamic magnetic field mixing stirring fermentation, after the fermentation is finished, performing filtering to obtain a sweet potato stock solution enzyme, uniformly mixing the sweet potato stock solution enzyme and a fruit stock solution enzyme, and performing filtering, sterilizing andpackaging to obtain a finished sweet potato enzyme. According to the method, the multistage pulsation spraying sterilization and color protection technology is adopted, and color protection and sterilization are started in the sweet potato slicing process, so that a good foundation is laid for guaranteeing the quality of the beverage in the later period. A NaCl solution is adopted for spraying, sothat discomfort caused by gasification enzymes in the stomach is reduced. The double-bacterium fermentation technology is adopted, so that the fermentation time is shortened, the technology is simplified, and meanwhile, a large number of primary and secondary metabolites are generated and accumulated by thalli to achieve the effect of regulating intestinal flora balance.

Description

technical field [0001] The invention belongs to the field of beverages, and relates to an enzyme beverage, in particular to a processing method for a multi-nutrient and high-activity sweet potato enzyme beverage. Background technique [0002] With the improvement of people's health concept and the improvement of living standards, sweet potatoes rich in dietary fiber are more and more recognized and loved by people. As a big country of sweet potatoes, the field of deep processing of sweet potatoes still needs further development. At present, in the field of sweet potato beverage processing, enzyme beverages are accepted and loved by the majority of people because they contain biologically active substances, help to establish the balance of intestinal flora and are rich in vitamins, oligosaccharides, amino acids and other ingredients. The late research level is weak, the technology is uneven, and most of them are purchased overseas, and the quality cannot be guaranteed. mainl...

AI Technical Summary

Problems solved by technology

[0005] (3) Sterilization is not complete during processing, introducing miscellaneous bacteria, shortening the storage time of drinks and producing bad smell

[0006] (4) During the enzyme fermentation process, with the accumulation of organic acids and the consumption of microbial metabolic substrates, the activity of microorganisms decreases, resulting in a slowdown of fermentation speed

[0008] The problem of this patent is: ①The sweet potato is peeled and beaten, no color protection measures are taken, the sweet potato pulp contacts with the air, enzymatic reaction occurs, and browning occurs

③ The process is cumbersome and the nutrients cannot be fully utilized

[0010] The problem of this patent is: ①No sterile environment is used in the process of cleaning, adding water to beating, and enzymatic hydrolysis, leaving hidden dangers for the introduction of miscellaneous bacteria in the later stage of fermentation

②Single strain fermentation, the fermentation time is long and the types of primary and secondary metabolites produced by fermentation are few, and the activity of the strains decreases in the later stage of fermentation

③ The process is cumbersome and the nutrients cannot be fully utilized

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