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Chinese yam fermentation product and preparation method thereof

A technology for fermented products and yam, applied in the field of yam fermented products and their preparation, can solve the problems of limited health care function, inconvenient taking, poor palatability, etc., and achieve the effects of increasing health care function, improving utilization rate, and being convenient to eat.

Active Publication Date: 2015-05-06
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a fermented yam product and a preparation method thereof, which are used to solve the technical defects of yam products in the prior art, such as inconvenient taking, single ingredient, poor palatability, and limited health care functions.

Method used

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  • Chinese yam fermentation product and preparation method thereof
  • Chinese yam fermentation product and preparation method thereof
  • Chinese yam fermentation product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. First fermentation

[0051] Crushing and beating the fresh Chinese yam to 60 mesh to obtain a crushed slurry with a pH value of about 5.5;

[0052] Add sucrose, black-bone peptide and potassium chloride to the above-mentioned broken slurry, so that the mass content of sucrose in the broken slurry is about 8%, the mass content of black-bone peptide in the broken slurry is about 0.5%, and potassium chloride is The mass content in the broken slurry is about 0.18%. After stirring and mixing, add Leuconostoc enterococci into the broken slurry according to the inoculation amount of about 0.1% for the first fermentation, and control the temperature of the first fermentation to 25°C About, the stirring speed is about 100r / min, when the pH value of fermented liquid reduces more than 0.5, and the reducing sugar content of fermented liquid is lower than 1.5%, finish the first fermentation, make the first fermented liquid (pH value is 4.8~5%) ).

[0053] The bacterial cell con...

Embodiment 2

[0068] 1. First fermentation

[0069] Crushing and beating the fresh Chinese yam to 40 mesh to obtain a crushed slurry with a pH value of about 5.2;

[0070] Add lactose, black-bone chicken peptide and calcium sulfate to the above-mentioned broken slurry, so that the mass content of lactose in the broken slurry is about 6%, the mass content of black-bone chicken peptide in the broken slurry is about 0.3%, and calcium sulfate is in the broken slurry. The mass content in the body is about 0.12%. After stirring and mixing, insert Leuconostoc enterococci into the broken slurry according to the inoculum amount of about 0.05% to carry out the first fermentation. The temperature of the first fermentation is controlled to be about 26°C. The stirring speed is about 80r / min, and when the pH value of the fermented liquid decreases by more than 0.5, and the reducing sugar content of the fermented liquid is lower than 1.5%, the first fermentation is completed, and the first fermented liqui...

Embodiment 3

[0081] 1. First fermentation

[0082] Crushing and beating the fresh Chinese yam to 80 mesh to obtain a crushed slurry with a pH value of about 5.8;

[0083] Add sucrose, black-bone peptide, potassium carbonate and Span-60 to the above-mentioned broken slurry, so that the mass content of sucrose in the broken slurry is about 5%, and the mass content of black-bone peptide in the broken slurry is about 0.6%, The mass content of potassium carbonate in the broken slurry is about 0.3%, and the mass content of span-60 in the broken slurry is about 0.05%. Leuconostoc enterococcus is used for the first fermentation, the temperature of the first fermentation is controlled at about 22°C, and the stirring speed is about 100r / min. When the pH value of the fermentation broth decreases by more than 0.5, and the reducing sugar content of the fermentation broth is lower than 1.5% When the first fermentation was finished, the first fermented liquid (pH value was 5-5.3) was obtained; the cell ...

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Abstract

The invention provides a Chinese yam fermentation product and a preparation method thereof. The preparation method comprises the following steps of (1) crushing Chinese yams, and pulping to prepare crushed pulp; (2) adding a culture medium component into the crushed pulp, and then, inoculating leuconostoc mesenteroides to carry out first fermentation to obtain a first fermentation solution; (3) adding pectinase into a fruit and vegetable solution with the pH value of 4.5-6 to carry out enzymolysis treatment to obtain an enzymolysis fruit and vegetable solution; (4) adding the culture medium component into the enzymolysis fruit and vegetable solution, and then, inoculating compound lactobacillus to carry out second fermentation to obtain a second fermentation solution; (5) adding the culture medium component into the second fermentation solution, and then, inoculating compound lactobacillus to carry out third fermentation to obtain a third fermentation solution; and (6) centrifuging after uniformly mixing the first fermentation solution and the third fermentation solution, and then, homogenizing and sterilizing a centrifugal supernatant liquid to obtain the Chinese yam fermentation product. The Chinese yam fermentation product is good in taste, unique in flavor, favorable in immune adjusting and oxidation resisting functions and other functions and wide in application crowd range.

Description

technical field [0001] The invention relates to a fermented product, in particular to a yam fermented product and a preparation method thereof. Background technique [0002] Yam is the dried rhizome of yam, which is grown in many places in China. Yam has a variety of health functions. It can strengthen the spleen and stomach, promote body fluid and benefit the lungs, improve immunity, and promote blood vitality. The eating methods include boiling, stewing, and steaming. [0003] At present, there are a small number of relevant reports about processing yam into beverages. For example, the patent with the notification number CN1568830 discloses a health drink containing yam, which is to add purified water, xylitol, milk powder, sweetener, stabilizer, anti-browning agent, salt, etc. after the yam is steamed. This method improves the mouthfeel of yam to a certain extent, but yam will lose effective nutrients in the process of high-temperature cooking, and contains too many typ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L2/84A23L33/00
Inventor 蔡木易谷瑞增鲁军陆路潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮刘文颖魏颖张海欣刘艳马涛曹珂璐姜思萌王憬
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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