Digestion-helping potato vinegar beverage and processing method

Abstract

The invention relates to a digestion-helping potato vinegar beverage and a processing method. The processing method includes: selecting raw materials, preparing mashed potato, preparing fermentation liquid (first fermentation liquid), preparing bacillus aceticus reinforcing microspheres having photosensitive decomposition characteristics, adding bacillus aceticus fermentation liquid (second fermentation liquid), sourness-sweetness adjusting powder and agarose immobilized laccase for phenol removal, and filling. Through synergism of bacillus aceticus and aspergillus niger in a proper condition,certain unfavorable flavor ingredients in potato juice can be converted, and many aroma enhancement substances are generated, so that flavor of the potato juice is improved obviously. An obtained final product contains a lot of flavor ingredients of fermented products, so that the flavor ingredients contain acetic acid, so that the beverage is endowed with taste of the acetic acid, digestion of food is facilitated, and the beverage is suitable for most of people to drink.

Description

technical field [0001] The invention belongs to the field of beverages, in particular to a digestive-helping potato vinegar beverage and a processing method thereof. Background technique [0002] Potatoes (Potatoes) are Solanaceae Solanum plants, perennial herbs, but are cultivated as annuals or twice a year. It is mostly propagated by tubers, and it likes to be cold and dry. It has strong adaptability to soil, but loose and fertile sandy soil is better. In the current market sales, there are seldom sales about potato beverages, because of its turbidity, high starch and cellulose content, easy precipitation, and problems such as weak taste and unpleasant taste, which limit the development of potato beverage products. [0003] According to the search, the disclosure content of the patent documents related to the subject of this application is as follows: [0004] 1. Patent No. ZL201610128817.6 discloses a potato beverage and its production method. The production method of t...

AI Technical Summary

Problems solved by technology

The main problems of this patent: ① The activity of microorganisms during fermentation is low, and the phenomenon of apoptosis will occur during the fermentation process, which will lead to the failure of fermentation; ② The taste of the potato drink produced is relatively simple; Precipitation occurs

The problem of the patent: During the fermentation process, the microorganisms may be unsuitable and lead to apoptosis

The main problems of this patent: ① The taste of the potato drink produced is relatively simple; ② The drink will appear precipitation during storage

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