Continuous production method of potato fermented beverage and potato residue powder and products prepared by continuous production method

A technology for fermented beverages and potatoes, applied in the directions of bacteria, bifidobacteria, food science, etc. used in food preparation, to achieve the effects of increasing immunity and nutrient absorption capacity, increasing content, and low cost

Inactive Publication Date: 2021-06-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, there is no report on the continuous production method of potato fermented beverage and potato dregs powder. To develop a method for continuous production of potato fermented beverage and potato dregs powder and the products it prepares will help the sustainable development of the potato starch processing industry. It is of great significance to enrich the intensive processing of potato products and improve the dietary nutrition structure of urban and rural residents.

Method used

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  • Continuous production method of potato fermented beverage and potato residue powder and products prepared by continuous production method
  • Continuous production method of potato fermented beverage and potato residue powder and products prepared by continuous production method
  • Continuous production method of potato fermented beverage and potato residue powder and products prepared by continuous production method

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Embodiment 1

[0049] This embodiment provides a method for continuous production of potato fermented beverage and potato residue powder and the product prepared therefrom. The preparation method comprises the following steps:

[0050] 1) Mix 55 parts of whole sweet potato and water evenly at a mass ratio of 5:10, then heat up to 95°C, add amylase at 250 U / g of whole sweet potato, and incubate for 60 minutes;

[0051] 2) After the temperature of the mixture in step 1) is lowered to 55°C, add alkaline protease at 150 U / g whole sweet potato and incubate for 90 minutes;

[0052] 3) Heat the mixture obtained in step 2) at 110°C for 28 minutes, and set aside;

[0053] 4) Use the heated mixed solution obtained in step 3) as raw material, and when the temperature drops to 37°C, inoculate 2 parts of Pediococcus pentosaceae bacterial suspension, the concentration of viable bacteria in the bacterial suspension is 10 8 cfu / mL, cultured at 37°C for 48h;

[0054] 5) Take the fermentation product of Ped...

Embodiment 2

[0056] This embodiment provides a method for continuous production of potato fermented beverage and potato residue powder and the product prepared therefrom. The preparation method comprises the following steps:

[0057] 1) Mix 55 parts of whole sweet potato and water evenly at a mass ratio of 5:10, then heat up to 95°C, add amylase at 250 U / g of whole sweet potato, and incubate for 60 minutes;

[0058] 2) After the temperature of the mixture in step 1) is lowered to 55°C, add alkaline protease at 150 U / g whole sweet potato and incubate for 90 minutes;

[0059] 3) Heat the mixture obtained in step 2) at 115°C for 30 minutes, and set aside;

[0060] 4) Use the heated mixed solution obtained in step 3) as the raw material, and when the temperature drops to 37°C, inoculate 2 parts of Lactobacillus rhamnosus suspension, the concentration of viable bacteria in the suspension is 10 8 cfu / mL, cultured at 37°C for 48h;

[0061] 5) Take the Lactobacillus rhamnosus fermentation produc...

Embodiment 3

[0063] This embodiment provides a method for continuous production of potato fermented beverage and potato residue powder and the product prepared therefrom. The preparation method comprises the following steps:

[0064] 1) Mix 55 parts of whole sweet potato and water evenly at a mass ratio of 5:10, then heat up to 95°C, add amylase at 250 U / g of whole sweet potato, and incubate for 60 minutes;

[0065] 2) After the temperature of the mixture in step 1) is lowered to 55°C, add alkaline protease at 150 U / g whole sweet potato and incubate for 90 minutes;

[0066] 3) Heat the mixture obtained in step 2) at 105°C for 40 minutes, and set aside;

[0067] 4) Use the heated mixed solution obtained in step 3) as raw material, and when the temperature drops to 37°C, inoculate 2.5 parts of Leuconostoc enterococci bacterial suspension, the concentration of viable bacteria in the bacterial suspension is 10 8 cfu / mL, cultured at 37°C for 48h;

[0068] 5) Take the Leuconostoc enterococci f...

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Abstract

The invention relates to the technical field of food processing, in particular to a continuous production method of potato fermented beverage and potato residue powder and products prepared by the continuous production method. Potato raw materials are subjected to enzymolysis and fermented with probiotics such as lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides, supernate obtained through fermentation and precipitate are separated, the supernate is blended into the potato fermented beverage, and the precipitate is blended into the potato fermented residue powder. The fermented beverage provided by the invention is rich in sweet potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and has potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of a body, regulating blood pressure and the like; and the potato fermented residue powder is rich in soluble dietary fibers, the problems that traditional potato residues are rough in palatability, poor in flavor and the like are solved, and the dietary fiber structure can be improved, the diversity of probiotic flora of the intestinal tract and the normal function of the intestinal tract can be maintained, and the health of the intestinal tract can be promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for continuous production of potato fermented beverages and potato dregs powder and products prepared therefrom. Background technique [0002] Potatoes, sweet potatoes, cassava and other potato crops, as an important part of the food structure, are of great significance to food security. Starch is the component with the highest content in potato dry matter, accounting for about 50-80% of its dry weight. Except for a small portion of potato crops used for fresh food, they are mainly used for the production of starch and its products, such as vermicelli and vermicelli. During the processing of potato starch, a large amount of waste slurry and potato residue will be produced. According to statistics, 8-10 tons of waste slurry and 6.5-7.5 tons of wet potato residue will be produced for every ton of starch produced. However, except for a very small part of these was...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/84A23L19/00A23L29/00A23L33/135
CPCA23L2/382A23L2/52A23L33/135A23L2/84A23L2/60A23L19/09A23L29/06A23L29/065A23V2002/00A23V2400/173A23V2400/321A23V2400/413A23V2400/427A23V2400/125A23V2400/123A23V2400/513A23V2400/519A23V2400/175A23V2400/169A23V2400/533A23V2400/249A23V2200/30A23V2200/32A23V2200/324A23V2200/326A23V2250/76
Inventor 木泰华马梦梅朱莉莉孙红男
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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