Processing method of stomach-invigorating digestion-promoting potato enzyme beverage

Abstract

The invention relates to a processing method of a stomach-invigorating digestion-promoting potato enzyme beverage. The processing method comprises the following steps of: (1) preparing a compound fruit fermentation mother solution; (2) mixing the compound fruit fermentation mother solution with a traditional Chinese medicine composition to prepare a fermentation medium; (3) performing potato primary fermentation; (4) performing main fermentation; and (5) performing after-ripening fermentation. According to the method, a composite fermentation process of pure fermentation and group fermentationis innovated, rich microbial communities in a natural fermentation state are utilized, fermentation is promoted by inoculating beneficial bacteria, the fermentation process is relatively easy to control, the fermentation time is short, and the obtained potato enzyme beverage is mellow in flavor and superior to that prepared with other two fermentation processes in quality.

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 invigorating the stomach and eliminating food potato enzyme beverage. Background technique [0002] Most of the potatoes in our country are used for fresh vegetables, only about 10% are used for deep processing of products, and the deep processing products are single. In order to further enrich the potato products in our country's market and promote the development of potato deep processing industry, the development of its deep processing products is still imminent. Edible enzymes are mainly made from one or more fresh vegetables, fruits, brown rice, tea, mushrooms, Chinese herbal medicines, etc., and fermented by one or more beneficial bacteria, which are rich in vitamins, enzymes, minerals, amino acids and Alkaloids, flavonoids, polysaccharides and other secondary metabolites and functional products of complex enzyme systems h...

AI Technical Summary

Problems solved by technology

[0004] ① Potatoes lack aroma substances, and the processed products lack aroma, which makes it difficult to attract consumers in terms of taste; in addition, due to the lack of amylase in potatoes, the existence time in the mouth during eating is short, and salivary amylase has limited decomposition effect on it. Almost no sweetness

[0005] ② During the fermentation process of the product, the flavor of the pure-bred fermented product is single, the microbial community of the fermented species is unstable, easy to be contaminated with bacteria, and the fermentation time is long

[0006] ③During 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

[0009] The problems of this patent: ①The fermentation process of this patent is pure-bred fermentation, and the potato fermentation flavor is relatively single, not mellow enough; accumulation and nutrient consumption, the activity of the bacteria is reduced, and the fermentation efficiency is reduced

[0011] The problems of this patent: ① The raw materials are pre-treated by crushing, sieving, boiling, clarification, alcohol extraction, heating and concentration, etc., the process is cumbersome, and the nutrition of the raw materials cannot be fully utilized; The flavor is relatively simple; ③The fermentation process is slow, the mixed fermentation cycle is as long as 2 years, and the production cycle is long

With the accumulation of acid and the consumption of nutrients, the activity of the bacteria decreases and the fermentation efficiency decreases

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