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Processing technology for yam bean fermented milk

A processing technology and a technology for fermented milk, applied in the field of processing technology of fermented milk of jicama, can solve the problem of difficult storage of jicama, and achieve the effects of rich nutrition, pure flavor and comprehensive nutrients

Inactive Publication Date: 2016-02-03
南陵百绿汇农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that jicama is not easy to store, and to provide a processing technology of jicama fermented milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of processing technology of sweet potato fermented milk, concrete operation steps are:

[0019] ①Crushing and soaking: Use a crusher to crush jicama and macadamia nuts into particles with a diameter of 2-4 mm. After rinsing, put in enough water to soak for 10 hours. The soaked raw materials can be crushed by hand;

[0020] ②Steaming: Drain the soaked raw materials, put them into a steaming tray, and steam them with a rice steamer;

[0021] ③ Cooling: Take out the steamed raw materials and cool them naturally to 45°C;

[0022] ④ Mixing koji: Mix 0.8% koji powder evenly into the cooled raw materials, add an appropriate amount of warm water while stirring, and after stirring evenly, stack the raw materials for a certain period of time;

[0023] ⑤Fermentation in the lower vat: Clean and disinfect the fermentation vat, put the raw materials mixed with koji, build an inverted trumpet shape in the middle, compact it slightly, cover the lid, control the temperature in t...

Embodiment 2

[0029] A kind of processing technology of sweet potato fermented milk, concrete operation steps are:

[0030] ①Crushing and soaking: Use a crusher to break the jicama into particles with a diameter of 3-5 mm. After rinsing, put in enough water to soak for 5-8 hours. After soaking, the jicama can be easily crushed by hand;

[0031] ②Steaming: Drain the soaked jicama, put it into a steaming tray, and steam it with a rice steamer;

[0032] ③ Cooling: Take out the steamed jicama and cool it naturally to 30°C;

[0033] ④ Mixing koji: Mix 0.3% koji powder evenly into the cooled jicama, add an appropriate amount of warm water while stirring, after stirring evenly, stack the jicama for a certain period of time;

[0034] ⑤Fermentation in the lower vat: Clean and disinfect the fermenting vat, put it into the jicama that has been mixed with koji, build it into an inverted trumpet shape in the middle, compact it slightly, cover it, control the temperature in the fermentation room at 40-4...

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Abstract

The invention discloses a processing technology for yam bean fermented milk, and belongs to the field of food processing. The processing technology is characterized by comprising the following processing procedures: adopting white lotus, crushing, soaking, cooking, cooling, mixing a leaven, fermenting in a vat, regulating, cooking again, cooling again, canning, sealing cans, sterilizing, cooling again, and obtaining the finished product. The prepared yam bean fermented milk has the benefits that the nutritional ingredients are rich, the yam bean fermented milk is ivory yellow, pure in flavor and good in taste, has light mellow aroma and yam bean delicate fragrance, is rich in protein and starch, is nutritious, has efficacies of promoting the secretion of saliva or body fluid to slake thirst, cooling to remove heat, and reducing blood pressure and fat, and is a good nutritional product integrating nutrition and health functions.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing technology of soybean and potato fermented milk. Background technique [0002] Yam potato, also known as jicama, jicama, is a cultivar that can form tubers in the leguminous genus Jicama, and is an annual or perennial twining herbaceous vine. The roots of jicama are large, the meat is white, tender, juicy and nutritious, rich in sugar and protein, rich in vitamin C and various trace elements such as calcium, iron, zinc, copper, phosphorus, sun, etc. necessary for the human body. It has the effects of promoting body fluid and quenching thirst, cooling and removing heat, detoxifying alcohol, lowering blood pressure and blood lipids, and has a good curative effect on cardiovascular diseases. At present, the production of jicama is abundant in the market, and the development of deep-processed jicama products will play a certain role in promoting my country's economic developm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/00A23L2/38
CPCA23L2/382A23V2002/00A23V2200/044A23V2200/14A23V2200/30A23V2200/326A23V2200/3262
Inventor 杨达宇陈诚王忻
Owner 南陵百绿汇农业科技有限公司
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