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Potato compound fermented juice and preparation method thereof

A compound fermentation and potato technology, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve problems such as difficult to meet market demand, long fermentation time, and inability to eat immediately, and achieve smooth taste, good taste, and Improve taste and nutritional value

Pending Publication Date: 2021-03-19
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, leisure foods such as fried potato chips, quick-frozen French fries, and puffed foods are generally recognized as non-healthy foods, and flour-based foods need to be reprocessed by consumers, so they cannot be eaten immediately and are inconvenient to eat
[0003] The Chinese invention patent with the publication number CN103732084A discloses a lactic acid fermented juice of spirulina and potatoes.

Method used

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  • Potato compound fermented juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of potato compound fermented juice is characterized in that, comprises the steps:

[0031] (1) After peeling and washing the potatoes, put them into the barrel of the beater, then add water twice the weight of the peeled potatoes for high-speed (1000r / min) beating for 30 minutes, filter, and then cook and sterilize the obtained potato slurry Processing, time is 30min, naturally cool to room temperature, obtain potato raw material liquid, set aside;

[0032] (2) Add egg white enzymatic hydrolysis solution and milk to the potato raw material liquid and place it in an ultrasonic device for 25 minutes at a working frequency of 50 kHz to obtain a mixed raw material, then add a composite stabilizer to the mixed raw material for preparation, and stir until completely mixed evenly, to obtain the composite slurry; the addition of the egg white enzymatic hydrolyzate is 0.3% of the quality of the potato raw material; the addition of the milk is equal t...

Embodiment 2

[0039]A kind of preparation method of potato compound fermented juice is characterized in that, comprises the steps:

[0040] (1) After peeling and washing the potatoes, put them into the barrel of the beater, then add water 3 times the weight of the peeled potatoes for high-speed (3000r / min) beating for 60 minutes, filter, and then cook and sterilize the obtained potato slurry Processing, the time is 60min, naturally cool to room temperature, obtain potato raw material liquid, set aside;

[0041] (2) Add egg white enzymolysis solution and milk to the potato raw material liquid and place it in an ultrasonic device for 20 minutes at an operating frequency of 80 kHz to obtain a mixed raw material, then add a composite stabilizer to the mixed raw material for preparation, and stir until completely mixed evenly to obtain a composite slurry; the addition of the egg white enzymatic hydrolyzate is 0.5% of the quality of the potato raw material; the addition of the milk is 3 times the...

Embodiment 3

[0048] A kind of preparation method of potato compound fermented juice is characterized in that, comprises the steps:

[0049] (1) After peeling and washing the potatoes, put them into the bucket of the beater, then add water 2.5 times the weight of the peeled potatoes for high-speed (rotational speed 2000r / min) beating for 40 minutes, filter, and then cook and sterilize the obtained potato slurry Processing, the time is 45min, naturally cool to room temperature, obtain potato raw material liquid, set aside;

[0050] (2) Add egg white enzymatic hydrolysis solution and milk to the potato raw material liquid and place it in an ultrasonic device for 22 minutes at a working frequency of 70 kHz to obtain a mixed raw material, then add a composite stabilizer to the mixed raw material for preparation, and stir until completely mixed evenly to obtain the composite slurry; the addition of the egg white enzymatic hydrolyzate is 0.4% of the quality of the potato raw material; the additio...

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Abstract

The invention discloses a potato composite fermented juice and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following stepsof pulping and cooking potatoes, then adding egg white enzymatic hydrolysate and milk into potato primary pulp, then carrying out ultrasonic treatment, next adding a composite stabilizer for blendingand homogenizing, carrying out fermenting treatment by using a composite strain consisting of lactobacillus bulgaricus, streptococcus lactis and lactobacillus acidophilus, and finally adding fresh fruit fermented juice into the fermentation product to finally obtain the potato composite fermented juice disclosed by the invention. The potato and fresh fruit flavored lactic acid fermented juice issour, sweet and palatable in taste, smooth in mouthfeel, balanced in nutrition and rich in various amino acids.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a potato compound fermented juice and a preparation method thereof. Background technique [0002] China is the country with the largest total potato production in the world. Potatoes are one of the four major staple crops in today's human society, second only to rice, corn and wheat. Potatoes have high nutritional value, complete nutrition, reasonable structure, and contain a lot of starch. , and rich in protein, amino acids and a variety of vitamins, minerals. At present, my country's potatoes are mainly used for fresh food, and some of them are used for processing starch or Western-style snack foods such as French fries, potato chips, and mashed potatoes; Pasta with potato ingredients. However, leisure food such as fried potato chips, quick-frozen French fries, puffed food and so on belong to the unhealthy food recognized by the public, and flour-based food needs to be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/62A23L33/00
CPCA23L2/382A23L2/60A23L2/62A23L2/52A23L33/00A23V2400/123A23V2400/113A23V2400/219
Inventor 张秀芬黄珍玲何文李恒锐黎萍黄小娟莫周美梁振华杨海霞吴玲玲郭素云陈会鲜朱涵钰农君鑫马仙花
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI