Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Yam lactobacillus beverage and preparation method thereof

A lactic acid bacteria beverage and lactic acid bacteria technology, applied in food preparation, application, food science, etc., can solve the problems of high starch content, stratification, and easy precipitation, etc., and achieve the effect of fine taste and white color

Active Publication Date: 2009-01-07
陕西天宝大豆食品技术研究所
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the following three major problems need to be solved. One is that yam has a high starch content, which is prone to precipitation and stratification during the production process; environment; the third is how to overcome the five major side effects of the excipient soybean, which are inherently anti-nutritional, goiter, gastrointestinal discomfort, nausea, flatulence, and beany bitterness

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Take 100 kilograms of yam, clean impurities and soil;

[0022] (2) Peeling yam: Put the yam into 1.5% sodium hydroxide and add a 2.0% peeling aid (such as Shanghai Jianying brand peeling aid), and raise the temperature to 70~95℃ In the water, keep it warm for 1-15 minutes, then put the yam into a washing machine with a brush, and brush off the yam epidermis through the rotation of the brush;

[0023] (3) Color protection: Soak the peeled yam with water for 15-30 minutes, and put it in 0.5% citric acid solution when there is no residual lye to prevent the polyphenols in the yam from oxidizing and browning;

[0024] (4) Beating treatment: The color-protected yam pulp is sent to the beater according to the ratio of yam pulp to water 1:5, the slurry is filtered through a 40 mesh filter, and then in a colloid mill with a fineness of 200 mesh Grind twice to obtain 600 kg of yam slurry;

[0025] (5) Enzyme inactivation: heat the ground yam slurry to 110°C; keep it warm for 5-2...

Embodiment 2

[0034] Take 100 kg of yam, and the treatment process is the same as in Example 1. among them

[0035] The concentration of sodium hydroxide for yam peeling is 4%, and the concentration of peeling aid is 0.6%;

[0036] The concentration of the citric acid solution put into the color protection is 3%; after the enzyme is inactivated, it is poured into the fermenter, and at the same time, 50 kg of soybeans are selected and processed by the method in Example 1 and then fed into the fermentor;

[0037] During the fermentation, 10% white sugar and 6% production starter were added for fermentation. The fermentation temperature was 45°C and the fermentation time was 3.5 hours at a constant temperature.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a yam lactobacillus beverage and a preparation method thereof, wherein the yam is fermented, according to biotechnology, to produce yam lactobacillus beverage containing many kinds of nutrient contents, such as high grade vegetable protein without cholesterin, bifidusfactor, choline, saponin, polyphenoloxidase, trace element, vitamin and the like. The preparation method comprises the steps that the yam is washed, flayed, and dipped in clean water, and then is put into citric acid solution with a weight concentration of 0.5-3.0% for color holding; water is added into the yam pulp after color holding for pulping, the slurry is filtrated by a sieve of 40-80 mesh, and then is milled in a colloid mill having a fineness of 100-500 mesh; after that, the slurry is heated to 110-120 DEG C to make enzymes deactivated; tamed lactobacillus is added into the slurry for fermenting at constant temperature; the fermented slurry is blended, and then is homogenized under the pressure of 80-100 M Pa for mixing sufficiently; finally, the obtained product is sterilized and packaged.

Description

Technical field [0001] The invention relates to the field of fermented food and beverages, in particular to a yam lactic acid bacteria beverage and a preparation method thereof. It uses bioengineering technology to ferment the yam to make the product rich in high-quality plant protein without cholesterol, bifidus factor, choline, saponin, Yam lactic acid bacteria drink with nutrients such as mucus protein, phenol oxidase, trace elements, vitamins, etc. Background technique [0002] Chinese yam has a history of more than 3,000 years of folk consumption. It has been praised as a good nourishing product since ancient times. According to modern medical analysis, every 100 grams of yam contains 1.5 grams of protein, 14.4 grams of carbohydrates, 14 mg of calcium, 42 mg of phosphorus, Iron 0.3 mg, carotene 0.02 mg, thiamine 0.08 mg, niacin 0.3 mg, ascorbic acid 4 mg, in addition to saponin, mucin, choline, protamine, amino acids, polyphenol oxidase, ester mannose, plant Acid and other n...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L1/29A23L1/216A23L2/84A23L19/12A23L33/00
Inventor 郭凯惠小毅郭鹏抟许翔周赵礼铮王艳
Owner 陕西天宝大豆食品技术研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com