CN101558785A - Sweet potato acidophilus milk - Google Patents
Sweet potato acidophilus milk Download PDFInfo
- Publication number
- CN101558785A CN101558785A CNA2008100936124A CN200810093612A CN101558785A CN 101558785 A CN101558785 A CN 101558785A CN A2008100936124 A CNA2008100936124 A CN A2008100936124A CN 200810093612 A CN200810093612 A CN 200810093612A CN 101558785 A CN101558785 A CN 101558785A
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- milk
- sweet potato
- mixed
- potato
- emulsion
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Abstract
The invention relates to a sweet potato acidophilus milk. Main raw materials comprise a sweet potato, milk, sucrose and a fermenting strain. The sweet potato is washed, peeled and shredded to be placed into a soaking box, water which is three times of the weight of the potato silk is added into the soaking box, and the shredded potato is soaked for 10 hours at 15 DEG C; the shredded potato is filtered by a screen mesh to obtain sweet potato leach liquor; the sweet potato leach liquor and the fresh milk are mixed according to the weight percentage of 1 to 4 to prepare sweet potato milk, the sweet potato milk and the sucrose are mixed according to the weight percentage of 1 to 0.07 to prepare mixed milk; the mixed milk is homogenized by a high-pressure homogenizer, then the mixed milk is heated and sterilized in a high pressure vessel; after the mixed milk is cooled to 45 DEG C-50 DEG C, the mixed milk and an activatory mixed strain are mixed according to the weight percentage of 1 to 0.02 to prepare bacterium-contained milk; the bacterium-contained milk is fermented for 4 hours-5 hours at 39 DEG C-41 DEG C to prepare the acidophilus milk; and the acidophilus milk is refrigerated for 12 hours in a refrigerator of 4 DEG C and filled into a packing box by filling equipment to prepare the finished sweet potato acidophilus milk.
Description
Technical field
The present invention relates to a kind of sweet potato sour milk, belong to the food and drink field.
Background technology
Sweet potato (popular name Ipomoea batatas, pachyrhizus), its place of production almost spreads all over all over the world, owing to contain multiple nutrients compositions such as sweet potato mucoprotein, multivitamin, deoxidation epiandrosterone, anthocyanidin, mineral element and water-soluble dietary fiber in the sweet potato, be a kind of common people beauty treatment of generally acknowledging, the nutraceutical of toxin expelling class.The present existing sweet potato sour milk that uses sweet potato to make as primary raw material, all be to be raw material with the sweet potato meat after the slaking or sweet potato slurry, re-use auxiliary materials such as sweet milk, sucrose, form through lactobacillus-fermented, not only production cost is higher with the sour milk of this conventional method preparation, but also can reduce effective nutrition in the sweet potato, be not suitable for promoting the use of on a large scale.
Summary of the invention
The objective of the invention is for a kind of sweet potato sour milk is provided, this sour milk uses sweet potato, milk, sucrose, fermented bacterium as raw material, after water carries out abundant lixiviate as solvent to the sweet potato silk, again leaching liquor and fermented bacterium being carried out mixed culture fermentation makes, this sweet potato sour milk is even milky, curdled milk is even, free from extraneous odour, sweet and sour taste, mouthfeel is smooth, and fragrance is pleasant, nutritious, be fit to very much masses and drink, the potato meat after its lixiviate also can be used to produce industrial products such as starch, has reduced its production cost significantly.
In order to achieve the above object, the present invention adopts following technical scheme to realize.
A kind of sweet potato sour milk, its primary raw material is sweet potato, milk, sucrose, fermented bacterium, its preparation method is as follows:
Fresh complete sweet potato is cleaned up, use skinning machine that the epidermis of sweet potato is taken off, use the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, the width of potato silk, thickness are 0.2～0.5 centimetre, and length is 3～5 centimetres (potato silks cut thin more effect good more); With the potato silk that cuts, be presented in the soaking box of making by stainless steel or plastics, in soaking box, add 3 times to the drinking water of potato silk weight, the temperature in the soaking box is controlled at 15 ℃, soaked the potato silk 10 hours; After using the 100-120 eye mesh screen that the potato silk is filtered, can obtain the sweet potato leaching liquor; The sweet potato leaching liquor with after fresh milk evenly mixes with 1: 4 weight ratio, is made sweet potato milk liquid, sweet potato is suckled after liquid and sucrose carries out mixed dissolution with 1: 0.07 weight ratio, make mixed emulsion; Use high pressure homogenizer that mixed emulsion is carried out homogeneous (homogenization pressure is 20Mpa), in high-pressure bottle, mixed emulsion is heated to 90 ℃ then and carries out sterilization treatment, after the temperature cooling of emulsion to be mixed is reduced to 45-50 ℃, mixed emulsion is mixed with 1: 0.02 weight ratio and stirs with the activation mixed bacteria, make and contain the bacterium emulsion; To contain under the temperature environment that the bacterium emulsion places 39-41 ℃, fermentation can be made into the sour milk emulsion after 4-5 hour; Place 4 ℃ refrigerator and cooled to hide 12 hours the sour milk emulsion, make the sour milk emulsion further ripe, use sterile filling device the sour milk emulsion to be filled in the packing box of all size then, promptly make the sweet potato sour milk of finished product.
The storage environment of this sweet potato sour milk should maintain the temperature at below 10 ℃.
Description of drawings
No accompanying drawing.
The present invention is described in further detail below in conjunction with embodiment.
The specific embodiment
Embodiment
Primary raw material used in the present invention is sweet potato, milk, sucrose, fermented bacterium, its preparation method:
Step 1: fresh complete sweet potato is cleaned up, use skinning machine that the epidermis of sweet potato is taken off, use the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, the width of potato silk, thickness are 0.2～0.5 centimetre, and length is 3～5 centimetres (potato silks cut thin more effect good more);
Step 2: with the potato silk that cuts, be presented in the soaking box of making by stainless steel or plastics, in soaking box, add 3 times, the temperature in the soaking box is controlled at 15 ℃, soaked the potato silk 10 hours to the drinking water of potato silk weight; After using the 100-120 eye mesh screen that the potato silk is filtered, can obtain the sweet potato leaching liquor;
Step 3: the sweet potato leaching liquor with after fresh milk evenly mixes with 1: 4 weight ratio, is made sweet potato milk liquid, sweet potato is suckled after liquid and sucrose carries out mixed dissolution with 1: 0.07 weight ratio, make mixed emulsion;
Step 4: use high pressure homogenizer that mixed emulsion is carried out homogeneous (homogenization pressure is 20Mpa), in high-pressure bottle, mixed emulsion is heated to 90 ℃ then and carries out sterilization treatment, after the temperature cooling of emulsion to be mixed is reduced to 45-50 ℃, mixed emulsion is mixed with 1: 0.02 weight ratio and stirs with the activation mixed bacteria, make and contain the bacterium emulsion;
Step 5: will contain under the temperature environment that the bacterium emulsion places 39-41 ℃, fermentation can be made into the sour milk emulsion after 4-5 hour;
Step 6: place 4 ℃ refrigerator and cooled to hide 12 hours the sour milk emulsion, make the sour milk emulsion further ripe, use sterile filling device the sour milk emulsion to be filled in the packing box of all size then, promptly make the sweet potato sour milk of finished product.The sweet potato sour milk is in when storage, should remain on below 10 ℃ the temperature.
Claims (1)
1, a kind of sweet potato sour milk, its primary raw material is sweet potato, milk, sucrose, fermented bacterium, it is characterized in that adopting following preparation method: fresh complete sweet potato is cleaned up, use skinning machine that the epidermis of sweet potato is taken off, use the sweet potato after chopping equipment will be removed the peel to be cut into the potato silk then, the width of potato silk, thickness are 0.2～0.5 centimetre, and length is 3～5 centimetres; With the potato silk that cuts, be presented in the soaking box of making by stainless steel or plastics, in soaking box, add 3 times to the drinking water of potato silk weight, the temperature in the soaking box is controlled at 15 ℃, soaked the potato silk 10 hours; After using 100～120 eye mesh screens that the potato silk is filtered, can obtain the sweet potato leaching liquor; The sweet potato leaching liquor with after fresh milk evenly mixes with 1: 4 weight ratio, is made sweet potato milk liquid, sweet potato is suckled after liquid and sucrose carries out mixed dissolution with 1: 0.07 weight ratio, make mixed emulsion; Use high pressure homogenizer that mixed emulsion is carried out homogeneous, in high-pressure bottle, mixed emulsion is heated to 90 ℃ then and carries out sterilization treatment, after the temperature cooling of emulsion to be mixed is reduced to 45～50 ℃, mixed emulsion is mixed with 1: 0.02 weight ratio and stirs with the activation mixed bacteria, make and contain the bacterium emulsion; To contain under the temperature environment that the bacterium emulsion places 39～41 ℃, fermentation can be made into the sour milk emulsion after 4-5 hour; Place 4 ℃ refrigerator and cooled to hide 12 hours the sour milk emulsion, use sterile filling device the sour milk emulsion to be filled in the packing box of all size then, promptly make the sweet potato sour milk of finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936124A CN101558785A (en) | 2008-04-17 | 2008-04-17 | Sweet potato acidophilus milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936124A CN101558785A (en) | 2008-04-17 | 2008-04-17 | Sweet potato acidophilus milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101558785A true CN101558785A (en) | 2009-10-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100936124A Pending CN101558785A (en) | 2008-04-17 | 2008-04-17 | Sweet potato acidophilus milk |
Country Status (1)
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| CN (1) | CN101558785A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990951A (en) * | 2010-09-19 | 2011-03-30 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN102550672A (en) * | 2012-02-16 | 2012-07-11 | 扬州大学 | Method for preparing sweet potato and black rice fermented milk |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN103549005A (en) * | 2013-10-31 | 2014-02-05 | 山东伊怡乳业有限公司 | Preparation method for banana and sweet potato nutrient yoghurt capable of being stored at normal temperature |
-
2008
- 2008-04-17 CN CNA2008100936124A patent/CN101558785A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990951A (en) * | 2010-09-19 | 2011-03-30 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN101990951B (en) * | 2010-09-19 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Antioxidant milk product and preparation method thereof |
| CN102550672A (en) * | 2012-02-16 | 2012-07-11 | 扬州大学 | Method for preparing sweet potato and black rice fermented milk |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN103549005A (en) * | 2013-10-31 | 2014-02-05 | 山东伊怡乳业有限公司 | Preparation method for banana and sweet potato nutrient yoghurt capable of being stored at normal temperature |
| CN103549005B (en) * | 2013-10-31 | 2015-05-13 | 山东伊怡乳业有限公司 | Preparation method for banana and sweet potato nutrient yoghurt capable of being stored at normal temperature |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20091021 |