Method for fermenting Chinese yam pulp by using plant probiotics

A technology of plant probiotics and yam pulp, applied in the direction of food science, etc., can solve the problems of not being able to fully retain the nutrition of yam, the taste of macromolecular particles is uncomfortable, and the taste of pure fruit juice is not good, and it is beneficial to human body absorption and low sterilization processing conditions , rich taste effect

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

[0003] 1) The taste of the pure fruit juice prepared from yam puree is not good, and it needs to be supplemented with flavoring agents, essences, etc., and because it is difficult to preserve, it needs to add preservatives, which cannot fully retain the nutrition of yam itself. The quality can be improved through probiotic fermentation, but now In the prior art, there is no suitable probiotic formula for the fermentation of Chinese yam;
[0004] 2) The starch content in yam is high, and the large molecular particles cause discomfort in the taste and are difficult to digest. How to hydrolyze it into small molecular particles that are easily absorbed by the human body is also one of the difficulties in its processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for fermenting yam pulp with plant probiotics, comprising the steps of:

[0038] a. Pre-treatment of yam: wash the yam, check the fruit, and pre-boil the yam with hot water at 50°C for 4 minutes;

[0039] B, crushing: put the treated yam into a hammer crusher with a rotating 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 yam into 6mm yam particles;

[0040] c. Softening: heat the yam granules to 90°C in a closed pipeline;

[0041] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0042] e. Beating: Put the yam 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 the slag is removed by beating;

[0043] f. Preparation: After cooling to 60°C, add glucoamylase for enzymolysis ...

Embodiment 2

[0051] A method for fermenting yam pulp with plant probiotics, comprising the steps of:

[0052] a. Pre-treatment of yam: wash the yam, check the fruit, and pre-boil the yam with hot water at 55°C for 4 minutes;

[0053] B, crushing: putting the processed yam into a hammer crusher with a rotating speed of 1200r / min, the sieve plate with a hole diameter of 1.2cm×2.2cm is arranged under the hammer crusher, and the yam is broken into yam particles of 5mm;

[0054] c. Softening: heat the yam pulp to 93°C in a closed pipeline;

[0055] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0056] e. Beating: Put the yam 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. The beating and slag removal can effectively remove the peel, etc.;

[0057] f. Preparation: After cooli...

Embodiment 3

[0065] A method for fermenting yam pulp with plant probiotics, comprising the steps of:

[0066] a. Yam pretreatment: wash the yam, check the fruit, and pre-boil the yam with hot water at 60°C for 4 minutes;

[0067] B, crushing: putting the processed yam into a hammer crusher with a rotating speed of 1400r / min, and disposing a sieve plate with a hole diameter of 1.2cm×2.2cm under the hammer crusher, and crushing the yam into 3mm yam particles;

[0068] c. Softening: heat the yam granules to 95°C in a closed pipeline;

[0069] d. Aging and enzymatic hydrolysis: in the aging tank, keep at 90-95°C, add high-temperature amylase for enzymatic hydrolysis for 90 minutes;

[0070] e. Beating: Put the yam 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, and the slag is removed by beating;

[0071] f. Preparation: After cooling to 60°C, add glucoamylase for enz...

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PUM

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Abstract

The present invention discloses a method for fermenting Chinese yam pulp by using plant probiotics and solves problems of poor flavor, high processing cost and serious nutrient loss in processing of Chinese yam 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 Chinese yam pulp produces lactic acid andsalt substances thereof with a fresh-keeping effect, produces better fermentation flavor and micro-organism-inhibiting substances, and the method improves fragrance and mouthfeel of the Chinese yam pulp, at the same time effectively reduces sterilization conditions of the Chinese yam pulp, saves costs, at the same time preserves nutrient components of the Chinese yams, increases nutrition of a fermentation product and also prolongs shelf life of Chinese yam 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 yam pulp by plant probiotics. Background technique [0002] At present, domestic yam products are mainly sold in the form of fresh vegetables. Although some emerging products are presented as beverages with complex flavors, fermented yam pulp products are rarely seen. The main reason is that there are several difficulties in the yam processing process: [0003] 1) The taste of pure fruit juice prepared from yam puree is not good, and seasoning agents, essences, etc. need to be added, and because it is difficult to preserve, preservatives need to be added, which cannot fully retain the nutrition of yam itself. The quality can be improved through probiotic fermentation, but now In the prior art, there is no suitable probiotic formula for the fermentation of Chinese yam; [0004] 2) The starch content in yam is relatively hig...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/135
CPCA23L2/382A23L33/135A23L2/84
Inventor 陈成星陈鸿宇刘秀娟邓云霞刘桢张东红袁帅
Owner 山西达明一派食品有限公司
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