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Manufacturing process of spirulina potato drink

A technology of spirulina and potatoes, applied in the direction of lactobacillus, the function of food ingredients, bacteria used in food preparation, etc., can solve the problem of not being loved

Inactive Publication Date: 2014-04-16
朴哲勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] But spirulina is not loved by people because of its taste and smell

Method used

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  • Manufacturing process of spirulina potato drink
  • Manufacturing process of spirulina potato drink
  • Manufacturing process of spirulina potato drink

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Experimental program
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Embodiment Construction

[0020] The invention clarifies the components of mashed potato juice and its influence on lactic acid fermentation, and clarifies the production process and production method of the potato lactic acid fermented drink based on the above.

[0021] Components of mashed potato juice and effects on lactic acid fermentation.

[0022] Potatoes have a good amount of moisture of 75-80%. Juicy liquid will come out when processing.

[0023] In the process of making potato starch, 40% of fresh mashed potato juice is obtained, 32% of which can be extracted to make a drink.

[0024] The chemical composition of mashed potato juice is shown in Table 1.

[0025] Table 1. Chemical composition of mashed potato juice

[0026] Element content(%) moisture 93.4 dry matter 6.6 crude protein 36.36 carbohydrate 18.18 crude fat 0.08 Ash component 20.15 other 25.23

[0027] [0027] The amino acid composition of mashed potato juice is shown...

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Abstract

The invention relates to a method for manufacturing a spirulina potato drink making use of fermental product of potato flesh juice and spirulina enzymolytic product. The method comprises steps where potatoes are selected, peeled and heated with steam. Then, they go through a lactic fermentation and continuously a mixing with spirulina enzymolytic product obtained from enzymolysis to finally have a product.

Description

technical field [0001] The invention is a method for producing delicious and nutritious spirulina-potato lactic acid bacteria fermented beverage by utilizing steamed mashed potato juice and rich nutrient components contained in spirulina and lactic acid bacteria for nutrient biochemical action. Background technique [0002] At present, with the increasing demand for beverages in the world, various beverages have appeared, especially functional beverages that are beneficial to health, attracting attention. [0003] Although a variety of functional drinks have been developed at home and abroad, the functional drinks that utilize potatoes and spirulina to make have not yet been developed. [0004] Potatoes are rich in protein 2%, fat 0.2%, sugar 16.8%, fiber 0.4%, calcium, potassium, phosphorus, sodium, vitamin B, B1, PP, and more vitamin C and carotene. [0005] Patients with gastric cancer who take raw potato juice continuously can inhibit the spread of cancer cells. [000...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/337A23L17/60
CPCA23L1/337A23L2/38A23L2/02A23L1/216A23L17/60A23V2002/00A23L2/04A23V2400/11A23V2200/02A23V2200/048A23L19/12
Inventor 尹国男李京淑闵正希
Owner 朴哲勇
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