Fermented Chinese yam beverage and preparation method thereof

Abstract

The invention belongs to the field of Chinese yam drinks, and particularly relates to a fermented Chinese yam drink and a preparation method thereof.The Chinese yam drink is prepared from, by weight, 30-50 parts of Chinese yam pulp, 1-10 parts of lotus seed powder, 1-10 parts of platycladi seeds, 2-7 parts of tomato juice, 2-7 parts of carrot juice, 2-7 parts of apple juice, 1-5 parts of lactic acid bacteria leavening agents and 1-5 parts of honey. Comprising the following steps: S1, adding water into Chinese yam slurry, lotus seed powder and semen boitae, and uniformly stirring and mixing to obtain a first raw material; s2, uniformly mixing tomato juice, carrot juice and apple juice to obtain a second raw material; the Chinese yam has the effects of strengthening spleen and nourishing stomach, tonifying kidney and arresting seminal emission, and promoting salivation and benefiting lung, the effects are improved and the heart can be nourished and the mind is tranquilized by adding the lotus seed and the platycladi seed, and the nutritional ingredients are increased by using the tomato juice, the carrot juice and the apple juice, so that the Chinese yam can be easily absorbed by a human body.

Description

Technical Field

[0001] The invention relates to the field of yam beverages, and in particular to a fermented yam beverage and a preparation method thereof. Background Art

[0002] Yam drink is a kind of medicinal drink made with yam as the main raw material, which has the effect of strengthening the spleen and stomach. There are various ways to make yam drink. The ingredients and water volume can be adjusted according to personal preferences to make drinks with different flavors and consistencies. Yam drink is suitable for people of all ages, especially for people with weak spleen and stomach and poor appetite. Yam drink can promote intestinal peristalsis, improve the intestinal environment, and enhance human immunity through fermentation, such as using lactic acid bacteria fermentation, which has a significant effect on maintaining intestinal health.

[0003] In the prior art, the efficacy of yam beverages is poor and single, so we propose a fermented yam beverage and a preparation method thereof to solve the above problems. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art that the efficacy of yam beverages is poor and the efficacy is single, and a fermented yam beverage and a preparation method thereof are proposed.

[0005] The invention provides a fermented yam beverage, comprising the following raw materials in parts by weight: 30-50 parts of yam pulp, 1-10 parts of lotus seed powder, 1-10 parts of pine nut kernels, 2-7 parts of tomato juice, 2-7 parts of carrot juice, 2-7 parts of apple juice, 1-5 parts of lactic acid bacteria starter, and 1-5 parts of honey.

[0006] Preferably, the raw materials include the following parts by weight: 30 parts of yam slurry, 1 part of lotus seed powder, 1 part of pine nut kernel, 2 parts of tomato juice, 2 parts of carrot juice, 2 parts of apple juice, 1 part of lactic acid bacteria starter, and 1 part of honey.

[0007] Preferably, the raw materials include the following parts by weight: 50 parts of yam slurry, 10 parts of lotus seed powder, 10 parts of pine nuts, 7 parts of tomato juice, 7 parts of carrot juice, 7 parts of apple juice, 5 parts of lactic acid bacteria starter, and 5 parts of honey.

[0008] Preferably, the raw materials include the following parts by weight: 40 parts of yam slurry, 5 parts of lotus seed powder, 5 parts of pine nuts, 4 parts of tomato juice, 4 parts of carrot juice, 4 parts of apple juice, 3 parts of lactic acid bacteria starter, and 3 parts of honey.

[0009] The present invention also provides a method for preparing a fermented yam beverage, comprising the following steps:

[0010] S1, adding water to the yam slurry, lotus seed powder and cypress seed kernels, stirring and mixing evenly to obtain a first raw material;

[0011] S2, mixing tomato juice, carrot juice and apple juice evenly to obtain a second raw material;

[0012] S3, mixing the first raw material with the second raw material to obtain a third raw material;

[0013] S4, adding a lactic acid bacteria starter to the third raw material for fermentation to obtain a fermented product;

[0014] S5. Add honey to the fermented product, stir and mix evenly, and sterilize to obtain a fermented yam beverage.

[0015] Preferably, the lactic acid bacteria starter includes Lactobacillus plantarum CZ, Lactobacillus plantarum CA, and Lactobacillus plantarum CB.

[0016] Preferably, in S4, a lactic acid bacteria starter is added to the third raw material for fermentation at a fermentation temperature of 30-35° C. for a fermentation time of 8-15 h to obtain a fermented product.

[0017] Preferably, the preparation process of the yam slurry is as follows: select fresh yam with a smooth surface and no pests and diseases as raw materials, use 7-8% salt solution, boil and then put in the yam, soak for 3-4 minutes, then rinse the surface with pressurized water, remove the yam skin, cut the yam into slices with a thickness of 6 to 7 mm, quickly put the cut yam slices into 0.07% color preservative solution for color protection and browning prevention, the color protection soaking time is 20 minutes, boil for 6 minutes after color protection, perform enzyme inactivation treatment, use a tissue crusher to grind the yam into a paste, mix the paste yam with 7 times 90°C hot water, and make it into yam slurry through a colloid mill, repeatedly pass the colloid mill 3 times to refine the yam slurry, and filter the yam slurry through a 60-mesh metal screen to make yam slurry.

[0018] Preferably, the preparation process of the lotus seed powder is as follows: first, fresh lotus seeds are collected, dried and fried to remove moisture from the lotus seeds, and finally, the fried lotus seeds are put into a grinder and ground into fine powder to obtain the lotus seed powder.

[0019] Preferably, in S5, honey is added to the fermented product and stirred to mix evenly, and then sterilized. The sterilization temperature is set at 121° C. and heated for 20 minutes.

[0020] Chinese yam is a Chinese medicinal material. This product is the dried rhizome of the Dioscorea plant of the Dioscorea family. It is dug up from November to December, the root head is cut off, the soil is washed off, the skin is scraped off with a bamboo knife, and it is dried in the sun or in an oven to become hairy yam. Select thick hairy yam, soak it evenly with clean water, add a little heat, and cover it with a quilt to keep it moist and stuffy, then put it on a wooden board and rub it into a cylindrical shape, cut the two ends evenly, dry it in the sun and polish it, and it is called light yam. Functions and indications: invigorating the spleen, nourishing the lungs, consolidating the kidneys, and benefiting the essence. It treats diarrhea due to spleen deficiency, chronic dysentery, cough due to deficiency, thirst, spermatorrhea, leucorrhea, and frequent urination. It nourishes the spleen and stomach, promotes the production of body fluids and benefits the lungs, and nourishes the kidneys and astringes the essence. It is used for spleen deficiency, poor appetite, chronic diarrhea, asthma and cough due to lung deficiency, spermatorrhea due to kidney deficiency, leucorrhea, frequent urination, and thirst due to deficiency heat. Fried yam with bran nourishes the spleen and stomach;

[0021] Lotus seeds, a Chinese medicine name. They are the dried mature seeds of the lotus plant of the Nymphaeaceae family. They have the effects of tonifying the spleen and stopping diarrhea, stopping leukorrhea, benefiting the kidneys and astringing semen, nourishing the heart and calming the mind. They are often used for spleen deficiency diarrhea, leukorrhea, spermatorrhea, palpitations and insomnia;

[0022] The medicinal properties of cypress seeds are mild, and they mainly enter the heart meridian, which has the effect of nourishing the heart and calming the mind. They are often used to treat palpitations and insomnia caused by insufficient heart yin, deficiency of heart blood, and lack of nourishment to the heart and mind.

[0023] Tomato juice contains a lot of citric acid and malic acid, which is very beneficial to the metabolism of the whole body, can promote the production of gastric juice, and enhance the digestion of greasy food;

[0024] Carrot juice is a kind of vegetable juice squeezed from fresh carrots. Carrot juice contains a large amount of carotene, protein, sugar and various vitamins, and has the effects of lowering blood pressure, improving eyesight, promoting metabolism and relieving constipation.

[0025] Apple juice is a drink that improves physical health. It is also a source of soluble and insoluble fiber. It has the effects of lowering cholesterol and promoting gastrointestinal motility.

[0026] The beneficial effects of the present invention are:

[0027] Lotus seeds have the effects of tonifying the spleen and stopping diarrhea, stopping leukorrhea, benefiting the kidneys and astringing semen, nourishing the heart and calming the mind;

[0028] The yam of the present invention has the effects of strengthening the spleen and nourishing the stomach, tonifying the kidney and astringing the essence, promoting the production of body fluid and benefiting the lungs; the lotus seeds are rich in alkaline substances and can clear away heat and detoxify, calm the nerves and relieve convulsions; the cypress seed has a mild medicinal property and has the effects of nourishing the heart and calming the nerves; the combination of these two materials further improves the effects of nourishing yin and moistening the lungs, clearing the heart and calming the nerves; the two materials are combined with the yam to improve the effect of promoting the production of body fluid and benefiting the lungs; the addition of tomato juice can help gastric juice promote digestion, strengthen the stomach and help digestion; the use of carrot juice and apple juice can promote gastrointestinal peristalsis, and then cooperate with the yam to improve the effect of strengthening the spleen and nourishing the stomach. DETAILED DESCRIPTION

[0029] The present invention will be further explained below in conjunction with specific embodiments.

[0030] Embodiment 1

[0031] The present invention provides a fermented yam beverage, comprising the following raw materials in parts by weight: 30 parts of yam pulp, 1 part of lotus seed powder, 1 part of pine nut kernel, 2 parts of tomato juice, 2 parts of carrot juice, 2 parts of apple juice, 1 part of lactic acid bacteria starter, and 1 part of honey;

[0032] The preparation method comprises the following steps:

[0033] S1, adding water to the yam slurry, lotus seed powder, and cypress seed kernels and stirring and mixing them uniformly to obtain the first raw material; the preparation process of the yam slurry is as follows: select fresh yam with a smooth surface and no pests and diseases as the raw material, use 7% salt solution, boil and put into the yam, soak for 3 minutes, then rinse the surface with pressurized water, remove the yam skin, cut the yam into sheets with a thickness of 6 to 7 mm, and quickly put the cut yam slices into a 0.07% color retaining agent solution for color protection and browning prevention. The color protection soaking time is 20 minutes, and the color protection is boiled for 6 minutes, and the enzyme is inactivated. The yam is twisted into a mud-like shape using a tissue masher, and the mud-like yam is mixed evenly with 7 times 90°C hot water, and is made into a yam slurry by a colloid mill, and the feed liquid is repeatedly passed through the colloid mill 3 times to refine the yam slurry, and the yam slurry is filtered through a 60-mesh metal screen to make a yam slurry;

[0034] S2, mixing tomato juice, carrot juice and apple juice evenly to obtain a second raw material;

[0035] S3, mixing the first raw material with the second raw material to obtain a third raw material;

[0036] S4, adding a lactic acid bacteria starter to the third raw material, fermenting at a temperature of 30° C. for 8 hours to obtain a fermented product, wherein the lactic acid bacteria starter includes Lactobacillus plantarum CZ, Lactobacillus plantarum CA, and Lactobacillus plantarum CB;

[0037] S5. Add honey to the fermented product and stir to mix evenly, sterilize, set the sterilization temperature at 121° C., and heat for 20 minutes to obtain a fermented yam beverage.

[0038] Embodiment 2

[0039] The present invention provides a fermented yam beverage, comprising the following raw materials in parts by weight: 40 parts of yam pulp, 5 parts of lotus seed powder, 5 parts of pine nuts, 4 parts of tomato juice, 4 parts of carrot juice, 4 parts of apple juice, 3 parts of lactic acid bacteria starter, and 3 parts of honey;

[0040] The preparation method comprises the following steps:

[0041] S1, adding water to the yam slurry, lotus seed powder, and cypress seed kernels and stirring and mixing them uniformly to obtain the first raw material; the preparation process of the yam slurry is as follows: select fresh yam with a smooth surface and no pests and diseases as the raw material, use 7% salt solution, boil and put into the yam, soak for 3 minutes, then rinse the surface with pressurized water, remove the yam skin, cut the yam into sheets with a thickness of 6 to 7 mm, and quickly put the cut yam slices into a 0.07% color retaining agent solution for color protection and browning prevention. The color protection soaking time is 20 minutes, and the color protection is boiled for 6 minutes, and the enzyme is inactivated. The yam is twisted into a mud-like shape using a tissue masher, and the mud-like yam is mixed evenly with 7 times 90°C hot water, and is made into a yam slurry by a colloid mill, and the feed liquid is repeatedly passed through the colloid mill 3 times to refine the yam slurry, and the yam slurry is filtered through a 60-mesh metal screen to make a yam slurry;

[0042] S2, mixing tomato juice, carrot juice and apple juice evenly to obtain a second raw material;

[0043] S3, mixing the first raw material with the second raw material to obtain a third raw material;

[0044] S4, adding a lactic acid bacteria starter to the third raw material for fermentation at a temperature of 33° C. for 10 h to obtain a fermented product, wherein the lactic acid bacteria starter includes Lactobacillus plantarum CZ, Lactobacillus plantarum CA, and Lactobacillus plantarum CB;

[0045] S5. Add honey to the fermented product and stir to mix evenly, sterilize, set the sterilization temperature at 121° C., and heat for 20 minutes to obtain a fermented yam beverage.

[0046] Embodiment 3

[0047] The present invention provides a fermented yam beverage, comprising the following raw materials in parts by weight: 50 parts of yam pulp, 10 parts of lotus seed powder, 10 parts of pine nuts, 7 parts of tomato juice, 7 parts of carrot juice, 7 parts of apple juice, 5 parts of lactic acid bacteria starter, and 5 parts of honey;

[0048] The preparation method comprises the following steps:

[0049] S1, adding water to the yam slurry, lotus seed powder, and cypress seed kernels and stirring and mixing them uniformly to obtain the first raw material; the preparation process of the yam slurry is as follows: select fresh yam with a smooth surface and no pests and diseases as the raw material, use 8% salt solution, boil and put into the yam, soak for 4 minutes, then rinse the surface with pressurized water, remove the yam skin, cut the yam into sheets with a thickness of 6 to 7 mm, and quickly put the cut yam slices into a 0.07% color retaining agent solution for color protection and browning prevention. The color protection soaking time is 20 minutes, and the color protection is boiled for 6 minutes, and the enzyme is inactivated. The yam is twisted into a mud-like shape using a tissue masher, and the mud-like yam is mixed evenly with 7 times 90°C hot water, and is made into a yam slurry by a colloid mill, and the feed liquid is repeatedly passed through the colloid mill 3 times to refine the yam slurry, and the yam slurry is filtered through a 60-mesh metal screen to make a yam slurry;

[0050] S2, mixing tomato juice, carrot juice and apple juice evenly to obtain a second raw material;

[0051] S3, mixing the first raw material with the second raw material to obtain a third raw material;

[0052] S4, adding a lactic acid bacteria starter to the third raw material, fermenting at a temperature of 35° C. for 15 hours to obtain a fermented product, wherein the lactic acid bacteria starter includes Lactobacillus plantarum CZ, Lactobacillus plantarum CA, and Lactobacillus plantarum CB;

[0053] S5. Add honey to the fermented product and stir to mix evenly, sterilize, set the sterilization temperature at 121° C., and heat for 20 minutes to obtain a fermented yam beverage.

[0054] The test results of the fermented yam beverages of Examples 1 to 3 are shown in the following table:

[0055] project standard in conclusion Microbiological testing GB7101-2022 qualified Color GB7101-2022 qualified additive GB7101-2022 qualified Content determination GB7101-2022 qualified

[0056] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A fermented yam beverage, characterized in that: The invention comprises the following raw materials in parts by weight: 30-50 parts of yam pulp, 1-10 parts of lotus seed powder, 1-10 parts of pine nut kernels, 2-7 parts of tomato juice, 2-7 parts of carrot juice, 2-7 parts of apple juice, 1-5 parts of lactic acid bacteria starter and 1-5 parts of honey.

2. A fermented yam beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 30 parts of yam pulp, 1 part of lotus seed powder, 1 part of pine nut kernel, 2 parts of tomato juice, 2 parts of carrot juice, 2 parts of apple juice, 1 part of lactic acid bacteria starter and 1 part of honey.

3. A fermented yam beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 50 parts of yam pulp, 10 parts of lotus seed powder, 10 parts of pine nut kernels, 7 parts of tomato juice, 7 parts of carrot juice, 7 parts of apple juice, 5 parts of lactic acid bacteria starter and 5 parts of honey.

4. The fermented yam beverage according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 40 parts of yam pulp, 5 parts of lotus seed powder, 5 parts of pine nut kernels, 4 parts of tomato juice, 4 parts of carrot juice, 4 parts of apple juice, 3 parts of lactic acid bacteria starter and 3 parts of honey.

5. A method for preparing a fermented yam beverage, characterized in that: The following steps are involved: S1, adding water to the yam slurry, lotus seed powder and cypress seed kernels, stirring and mixing evenly to obtain a first raw material; S2, mixing tomato juice, carrot juice and apple juice evenly to obtain a second raw material; S3, mixing the first raw material with the second raw material to obtain a third raw material; S4, adding a lactic acid bacteria starter to the third raw material for fermentation to obtain a fermented product; S5. Add honey to the fermented product, stir and mix evenly, and sterilize to obtain a fermented yam beverage.

6. The method for preparing a fermented yam beverage according to claim 5, characterized in that: The lactic acid bacteria fermentation agent includes Lactobacillus plantarum CZ, Lactobacillus plantarum CA and Lactobacillus plantarum CB.

7. The method for preparing a fermented yam beverage according to claim 1, characterized in that: In S4, a lactic acid bacteria starter is added to the third raw material for fermentation at a temperature of 30-35° C. for a time of 8-15 hours to obtain a fermented product.

8. The method for preparing a fermented yam beverage according to claim 1, characterized in that: The preparation process of the yam slurry is as follows: fresh yam with a smooth surface and no pests and diseases is selected as a raw material, 7-8% salt solution is used, the yam is put into the yam after boiling, and the yam is soaked for 3-4 minutes, and then the surface is washed with pressurized water to remove the yam skin, and the yam is cut into slices with a thickness of 6 to 7 mm, and the cut yam slices are quickly put into a 0.07% color preservative solution to protect the color and prevent browning, the color protection soaking time is 20 minutes, and the color is boiled for 6 minutes after the color protection, and enzyme inactivation treatment is performed, and the yam is ground into a mud by using a tissue pounder, and the mud yam is mixed evenly with 7 times 90°C hot water, and the yam slurry is prepared by a colloid mill, and the feed liquid is repeatedly passed through the colloid mill for 3 times to refine the yam slurry, and the yam slurry is filtered through a 60-mesh metal screen to prepare the yam slurry.

9. The method for preparing a fermented yam beverage according to claim 1, characterized in that: The preparation process of the lotus seed powder is as follows: first, fresh lotus seeds are collected, the fresh lotus seeds are dried and fried to remove moisture from the lotus seeds, and finally, the fried lotus seeds are put into a grinder and ground into fine powder to obtain the lotus seed powder.

10. The method for preparing a fermented yam beverage according to claim 1, characterized in that: In S5, honey is added to the fermented product and stirred to mix evenly, and sterilization is performed. The sterilization temperature is set at 121° C. and heated for 20 minutes.