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Production process for kvass type solanum tuberdsm drink

A production process and kvass technology, which is applied to the production process of kvass-type purple potato drinks, can solve the problems of single taste and insufficiently strong flavor of purple potato juice, and achieve the effects of better health care effect, rich taste and refreshing taste.

Inactive Publication Date: 2015-08-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of purple potato juice produced by the band enzymatic method is relatively simple, and the flavor is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Select fresh, pest-free, and non-rotten purple sweet potatoes, soak them in water for 10 minutes, and then clean them;

[0025] 2) Cut the purple sweet potato cleaned in step 1) into purple sweet potato slices with a thickness of 2 cm with a slicer, and grind them with a grinder;

[0026] 3) Put the crushed purple sweet potato in step 2) on a plate, and bake at 165°C for 1 hour;

[0027] 4) Add the purple sweet potato roasted in step 3) into the enzymatic hydrolysis tank, then add water 6 times the total weight of the purple sweet potato, heat up to 85°C while stirring, and then heat-preserve and hydrolyze for 15 minutes;

[0028] 5) Add 0.15% of the total weight of medium-temperature amylase to the hydrolyzed purple sweet potato in step 4), lower the temperature to 70° C. while stirring, and keep warm for 25 minutes for enzymatic hydrolysis;

[0029] 6) Add 0.15% of the total weight of glucoamylase to the enzymolyzed purple sweet potato in step 5), add citric acid ...

Embodiment 2

[0035] Embodiment 2: with embodiment 1, the difference is,

[0036] 1) Select fresh, pest-free, and non-rotten purple sweet potatoes, soak them in water for 15 minutes, and clean them;

[0037] 2) Cut the purple sweet potato cleaned in step 1) into purple sweet potato slices with a thickness of 4cm with a slicer, and grind them with a grinder;

[0038] 3) Put the crushed purple sweet potato in step 2) on a plate, and bake at 175°C for 2 hours;

[0039] 4) Add the purple sweet potato baked in step 3) into the enzymatic hydrolysis tank, then add water 8 times the total weight of the purple sweet potato, heat up to 80°C while stirring, and then heat-preserve and hydrolyze for 25 minutes;

[0040] 5) Add 0.05% of the total weight of mesophilic amylase to the hydrolyzed purple sweet potato in step 4), lower the temperature to 60° C. while stirring, and keep warm for 35 minutes for enzymatic hydrolysis;

[0041] 6) Add 0.05% of the total weight of glucoamylase to the enzymolyzed p...

Embodiment 3

[0048] 1) Select fresh, pest-free, and non-rotten purple sweet potatoes, soak them in water for 13 minutes, and then clean them;

[0049] 2) Cut the purple sweet potato cleaned in step 1) into purple sweet potato slices with a thickness of 3 cm with a slicer, and grind them with a grinder;

[0050] 3) Put the crushed purple sweet potato in step 2) on a plate, and bake at 185°C for 1.5 hours;

[0051] 4) Add the purple sweet potato baked in step 3) into the enzymatic hydrolysis tank, and then add water 7 times the total weight of the purple sweet potato, heat up to 83°C while stirring, and then heat-preserve and hydrolyze for 20 minutes;

[0052] 5) Add 0.1% of the total weight of mesophilic amylase to the hydrolyzed purple sweet potato in step 4), lower the temperature to 65° C. while stirring, and keep warm for 30 minutes for enzymatic hydrolysis;

[0053] 6) Add 0.1% of the total weight of glucoamylase to the enzymolyzed purple sweet potato in step 5), add citric acid to adju...

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PUM

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Abstract

The invention discloses a production process for a kvass type solanum tuberdsm drink. The process includes: soaking solanum tuberdsm in water for 10-15min and conducting cleaning; slicing and mincing solanum tuberdsm; performing baking at 165-185DEG C for 1-2h; adding water and conducting hydrolysis at 80-85DEG C for 15-25min; adding medium temperature amylase to carry out enzymolysis at 60-70DEG C for 25-35min; adding glucoamylase, adding citric acid to adjust pH to 4.0-4.8, and carrying out enzymolysis at 70-75DEG C for 25-30min; performing standing for 30-40min to obtain a saccharification liquid; boiling the saccharification liquid for 10-20min, adding hops, and further conducting boiling for 3-6min; adding water and conducting filtering to obtain a clear liquid; adding lactic acid bacteria and yeast, and conducting fermentation at 25-30DEG C for 12-48h; carrying out filtering and ultrahigh temperature homeopathic sterilization, thus obtaining the kvass type solanum tuberdsm drink. The process provided by the invention adopts the kvass technology and combines fermentation. The drink is rich in nutrients, is tasty, and has full and mellow flavor, rich taste, and good health care effect.

Description

technical field [0001] The invention relates to the technical field of intensive processing of agricultural products, in particular to a production process of a kvass type purple sweet potato drink. Background technique [0002] Purple potato, scientific name: Solanum tuberdsm, also known as black potato, the potato meat is purple to dark purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, and minerals. Anthocyanin is the most direct, most effective and safest free radical scavenger discovered by the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E. Anthocyanins in purple sweet potato have antioxidant activity, which can r...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
Inventor 万端极吴正奇徐国念李猷曹锋李军进陈爱洋
Owner HUBEI UNIV OF TECH
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