Method for fermenting purple sweet potato pulp by using plant probiotics

A technology of plant probiotics and purple sweet potato pulp, applied in food science, functions and applications of food ingredients, etc., can solve the problems of nutrient loss, poor product flavor, short shelf life, etc., achieve long storage period, and facilitate human body absorption , the effect of reducing difficulty

Inactive Publication Date: 2020-02-18
山西达明一派食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems that purple sweet potato juice can be produced as a beverage even when it is not in season, but the product flavor is not good, the shelf life is short and the nutritional loss is serious during processing, and a kind of plant probiotic fermented purple sweet potato syrup is provided Methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for fermenting purple sweet potato pulp with plant probiotics, comprising the steps of:

[0036] a. Pre-treatment of purple sweet potatoes: wash and check the purple sweet potatoes, and pre-boil them in hot water at 95°C for 4 minutes;

[0037] b. Crushing: put the treated purple sweet potato into a hammer crusher with a speed of 1000r / min, and configure a sieve plate with a hole diameter of 1.2cm×2.2cm under the hammer crusher to crush the purple sweet potato into 6mm purple sweet potato particles ;

[0038] c. Softening: heat the purple sweet potato granules to 90°C in a closed pipeline;

[0039] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0040] e, beating: put the purple sweet potato particles into a double-channel beater with a rotating speed of 1400r / min, the diameter of the first sieve hole is 1.5mm, and the diameter of the second sieve hole is 1.0mm, and...

Embodiment 2

[0049] A method for fermenting purple sweet potato pulp with plant probiotics, comprising the steps of:

[0050] a. Pre-treatment of purple sweet potatoes: wash and check the purple sweet potatoes, and pre-boil them in hot water at 93°C for 4 minutes;

[0051] b. Crushing: Put the processed purple sweet potato into a hammer crusher with a speed of 1200r / min. A sieve plate with a hole diameter of 1.2cm×2.2cm is arranged under the hammer crusher to crush the purple sweet potato into 5mm purple sweet potato particles. ;

[0052] c. Softening: heat the purple sweet potato pulp to 93°C in a closed pipeline;

[0053] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0054] e, beating: Put the purple sweet potato particles into a double-channel beater with a rotating speed of 1500r / min, the diameter of the first sieve hole is 1.2mm, and the diameter of the second sieve hole is 0.8mm, and th...

Embodiment 3

[0063] A method for fermenting purple sweet potato pulp with plant probiotics, comprising the steps of:

[0064] a. Pre-treatment of purple sweet potatoes: wash and check the purple sweet potatoes, and pre-boil them in hot water at 90°C for 4 minutes;

[0065] b. Crushing: Put the processed purple sweet potato into a hammer crusher with a speed of 1400r / min. A sieve plate with a hole diameter of 1.2cm×2.2cm is arranged under the hammer crusher to crush the purple sweet potato into 3mm purple sweet potato particles. ;

[0066] c. Softening: heat the purple sweet potato granules to 95°C in a closed pipeline;

[0067] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0068] e, beating: Put the purple sweet potato particles into a double-channel beater with a rotating speed of 1600r / min, the diameter of the first sieve hole is 1.0mm, and the diameter of the second sieve hole is 0.6mm, an...

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PUM

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Abstract

The present invention discloses a method for fermenting purple sweet potato pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of purple sweet potato pulp products. The method specifically comprises steps of pretreatment, crushing, softening, cooking, enzymolysis, pulping, blending, primary sterilization and cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization and cooling, aseptic cold filling, etc. A probiotics fermentation technology is used, so that the purple sweet potato pulpproduces lactic acid and salt substances thereof with a fresh-keeping effect, produces better fermentation flavored and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the purple sweet potato pulp, at the same time effectively reduces sterilization conditions of the purple sweet potato pulp, saves costs, at the same time preserves nutrient components of purple sweet potatoes, increases nutrition of a fermentation product and also prolongs shelf life of purple sweet potato product raw materials.

Description

technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for fermenting purple sweet potato pulp by plant probiotics. Background technique [0002] At present, domestic purple sweet potato products are mainly sold in the form of their original fruit, and fermented purple sweet potato pulp products are rarely seen. The main reason lies in several major difficulties in the purple sweet potato processing process: [0003] 1) The starch content in purple sweet potato is relatively high and cannot be eaten raw. It needs to be cooked to hydrolyze the starch material before it can be absorbed by the human body. Therefore, the energy consumption in the processing process is relatively large, and the product properties will be greatly changed; [0004] 2) The taste of purple sweet potato is not good after pulping, the pH value is low, and the risk of introducing microorganisms is high. Similar products ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L2/382A23L2/84A23L33/135A23V2002/00A23V2200/32
Inventor 陈成星陈鸿宇刘秀娟邓云霞刘桢李敖升
Owner 山西达明一派食品有限公司
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