CN101828734B - Sweet potato and soybean composite fermented beverage and preparation technology thereof - Google Patents
Sweet potato and soybean composite fermented beverage and preparation technology thereof Download PDFInfo
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- CN101828734B CN101828734B CN2010101761726A CN201010176172A CN101828734B CN 101828734 B CN101828734 B CN 101828734B CN 2010101761726 A CN2010101761726 A CN 2010101761726A CN 201010176172 A CN201010176172 A CN 201010176172A CN 101828734 B CN101828734 B CN 101828734B
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Abstract
The invention relates to a sweet potato and soybean composite fermented beverage and a preparation technology thereof, belonging to the field of a non-alcohol beverage. The preparation technology comprises the following steps of: mixing sweet potato juice with soybean milk according to the volume ratio of 3-5:1 to form into a fermenting base material; preparing culture solution with low-fat milk; homogenizing, sterilizing and cooling; vaccinating lactic acid bacteria; cultivating in an activating way; acclimatizing and cultivating to form into several generations with the definite proportion between the fermenting base material and the defatted milk to be taken as the final fermenting strains; and refrigerating the prepared fermenting liquid and ripening to be the finished product. The technical indexes of the prepared fermented beverage are as follows: the protein is larger than and equal to 2.5375mg/mL, the flavone is larger than and equal to 0.045525mg/mL, the polysaccharide is larger than and equal to 1.498mg/mL, the lipid is larger than and equal to 0.6707mg/mL, the acidity is 1.3-1.4, no coli group, no pathogenic bacteria, and the viable count of the lactic acid bacteria is larger than 4.55*10<6>/ml. The prepared sweet potato and soybean composite fermented beverage integrates the trophism of the soybean with the hygienical capability and the flavor of the sweet potato into a whole, not only enriches the new species of the yoghourt, but also explores a new approach for the deep processing of the sweet potato.
Description
Technical field
The present invention relates to a kind of composite fermented beverage, particularly sweet potato and soybean composite fermented beverage and preparation technology thereof belong to the non-alcoholic beverage field.
Background technology
Ipomoea batatas contains abundant polysaccharide, dietary fiber, carrotene, linoleic acid, dehydrogenation androsterone, flavones, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element, Ipomoea batatas not only nutritive value is very high, be called the most balanced health food of nutrition by nutritionists, and have good antitumaous effect.Recently, Japanese cancer prevention research institute arranges from high to low to the cancer resistance of 20 kinds of common vegetables, and the Ipomoea batatas antitumaous effect is ranked first.Eat Ipomoea batatas can lose weight, vigorous and graceful, prevent cardiovascular disease, catharsis and toxin expelling, and contain a large amount of dietary fibers; Soybean is rich in protein, isoflavones, compound sugar, saponin(e, phosphatide, nucleic acid, vegetable protein, can build up health and the resistance against diseases of body, also has effect hypotensive and fat-reducing, and can replenish the heat that needed by human body is wanted.At present, potato food occurs mainly with forms such as dried sweet potato, sweet potato slices and French fries, though soybean has the manufactured goods such as bean powder and soymilk, but Ipomoea batatas and soybean is actually rare for method and product that raw material prepares beverage.Yet the beverage that is prepared into take sweet potato and soybean as raw material will substantially exceed single beverage made from Ipomoea batatas or a kind of raw material of soybean in nutrition and function aspects.Therefore, invent out a kind of sweet potato and soybean composite fermented beverage and preparation technology thereof and just seem very necessary.
Summary of the invention
One of purpose of the present invention is take sweet potato juice and soybean juice as primary raw material, inoculates lactic acid bacteria activated, domestication, and fermentation protein, carbohydrate become lactic acid.Thereby make a kind of fermented type fruit-vegetable juice beverage with health care and excellent flavor, i.e. sweet potato and soybean composite fermented beverage.
Two of purpose of the present invention provides the preparation technology of described sweet potato and soybean composite fermented beverage.
One of purpose of the present invention is achieved in that sweet potato juice is 3-5 with the volume ratio of soya-bean milk: 1 mix, make nutrient solution with lowfat milk, and then behind homogeneous, sterilization, refrigerating work procedure, inoculating lactic acid bacterium, activation culture; Domestication is take the volume ratio of fermentation base-material and skimmed milk as 0: 10; 2: 8; 4: 6; 6: 4; 8: 2; Cultivated for 6 generations at 10: 0 as final fermented bacterium; Last proportioning zymotic fluid refrigeration after-ripening is to finished product; The fermented beverage technical indicator of making is: protein 〉=2.5375mg/ml, flavones 〉=0.045525mg/ml, polysaccharide 〉=1.498mg/ml, lipid 〉=0.6707mg/ml, acidity is 1.3-1.4, coliform without, pathogenic bacteria without, viable count of lactobacillus＞4.55 * 10
6Individual/ml.
Two preparation technology of purpose of the present invention is achieved in that
(1) preparation of sweet potato juice: Ipomoea batatas is cleaned, the epidermis of pruning, thinly slice, again the Ipomoea batatas thin slice is put into rapidly the concentration that has prepared and is 0.2% citric acid solution, then Ipomoea batatas thin slice and citric acid solution weight ratio 1: 4-6 put into together soy bean milk making machine and squeeze the juice, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: first with soybean with distilled water flushing 3-4 time, remove the foreign material on surface, again the soybean of cleaning is put into 80-90 ℃ of hot water blanching 25-35min, soak water consumption and be heavy 3 times of beans, after the immersion, repeatedly rub, remove epidermis; Pour in the soy bean milk making machine after the flushing and squeeze the juice, the defibrination ratio is 1: 25; The former soya-bean milk of milled filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: take lowfat milk as nutrient solution, through 118-125 ℃ of lower sterilization 13-17min, be cooled to 38-42 ℃, add the bulgaria lactobacillus fermentation agent of the 0.08-0.12% of lowfat milk weight, at the 42-45 ℃ of lower 22-26h that cultivates; Prepare identical nutrient solution, through 118-125 ℃ of lower sterilization 13-17min, be cooled to 38-42 ℃, the last zymotic fluid of access 1% at 42-45 ℃ of lower cultivation 22-26h, is transplanted secondary with this law again;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume; 2: 8; 4: 6; 6: 4; 8: 2; Be mixed into 6 kinds of mixed liquors that cumulative volume equates at 10: 0, then be loaded on respectively in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as successively 1.～6. number nutrient solution.1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of nutrient solution volume, under 42-45 ℃ of temperature conditions, cultivate, cultivate and to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains at last being fit to the domestication lactobacillus of fermentation system;
(5) allotment mixed liquor: with sweet potato juice and soya-bean milk by 3-5: 1 volume ratio is mixed, and puts into 0.75% lactose, shakes up, and seals bottleneck with ventilated membrane; Add in the high steam pot, behind 118-123 ℃ of lower sterilization 12-17min, be cooled to 32-37 ℃;
(6) inoculation with the fermentation: above-mentioned allotment mixed liquor is put into superclean bench, the allotment mixed liquor in the access 5-9% activated, the domestication lactobacillus bacterium liquid, put into 150 rev/mins shaking table, cultivation temperature is 38-40 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
The sweet potato and soybean fermented beverage that the present invention makes integrates the trophism of soybean and health, the local flavor of sour milk, has namely enriched the new varieties of sour milk, explores a new approach for the deep processing of Ipomoea batatas again.Compare with simple kind beverage, owing to gathered the advantage of Ipomoea batatas and soybean, its protein is easier to be absorbed by human consumption, and without sedimentation problem.In addition, the organic acid in the fermented beverage can promote gastrointestinal peristalsis, improves Ca, P, Fe absorptivity; Lactic bacteria useful in the beverage can suppress the breeding of harmful intestinal tract microorganism, suppresses spoilage product and produces, and has strengthened simultaneously anticancer effect, is conducive to healthy.Therefore, the exploitation of sweet potato and soybean fermented beverage meets the consumptive characteristics such as current drink nutrition, health care, local flavor, inexpensive and fashion, has wide market prospects.
The specific embodiment
Embodiment 1:
Preparation process is followed successively by:
(1) sweet potato juice preparation: adopt fresh full, meat closely be light yellow, ripe appropriateness, without going rotten, making raw material without disease and pest and the Ipomoea batatas that has no mechanical damage, Ipomoea batatas is cleaned, the epidermis of pruning is thinly sliced.The Ipomoea batatas thin slice is put into rapidly 0.2% the citric acid solution that has prepared, and then Ipomoea batatas thin slice and citric acid solution weight ratio add in the nine positive soy bean milk making machine and squeeze the juice about 1: 5, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: choose maturation, full soybean, removal is gone mouldy, is damaged by worms, variable color, spoiled soybean and the sandstone that are mingled with, foreign matter etc., with soybean distilled water flushing 3-4 time of choosing, remove the foreign material on surface, the soybean of cleaning is put into 85 ℃ of hot water blanching 30min, soak water consumption and be heavy 3 times of beans, after the immersion, repeatedly rub, remove epidermis.Pour into after the flushing in the nine positive soy bean milk making machine and squeeze the juice, the defibrination ratio is 1: 25, and the former soya-bean milk of milled filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: take lowfat milk as nutrient solution, through 121 ℃ of lower sterilization 15min, be cooled to 40 ℃, add 0.1% bulgaria lactobacillus fermentation agent of lowfat milk weight, at 43 ℃ of lower 24h that cultivate; Prepare identical nutrient solution, through 121 ℃ of lower sterilization 15min, be cooled to 40 ℃, the last zymotic fluid of access 1% at 43 ℃ of lower cultivation 24h, is transplanted secondary with this law again;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume, 2: 8,4: 6,6: 4,8: 2, be mixed into cumulative volume at 10: 0 and be 6 kinds of 100ml, then be loaded on respectively in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as successively 1.～6. number nutrient solution, 1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of nutrient solution volume, cultivates under 43 ℃ of temperature conditions, cultivates to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains at last being fit to the domestication lactobacillus of fermentation system.
(5) allotment mixed liquor: sweet potato juice is mixed by 4: 1 volume ratio with soya-bean milk, add 0.75% lactose, shake up, seal bottleneck with ventilated membrane; Put into the high steam pot, behind 121 ℃ of lower sterilization 15min, be cooled to about 35 ℃.
(6) inoculation with the fermentation: above-mentioned allotment mixed liquor is put into superclean bench, the allotment mixed liquor in the access 7% activated, the domestication lactobacillus bacterium liquid, put into 150 rev/mins shaking table, cultivation temperature is 39 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
The fermented beverage technical indicator of making is: protein 〉=2.5375mg/ml, flavones 〉=0.045525mg/ml, polysaccharide 〉=1.498mg/ml, lipid 〉=0.6707mg/ml, acidity is 1.38, coliform without, pathogenic bacteria without, viable count of lactobacillus＞4.55 * 10
6Individual/ml.
The taste allotment of sweet potato and soybean composite fermented beverage:
By single factor and orthogonal test:
Add CMC-Na:0.55g, sucrose in every 100ml beverage as can be known by experiment of single factor: 9g, natrium citricum: 0.25g, malic acid: be difficult for layering during 0.03g and taste is better.When 20ml warm water (20ml fermented beverage+)
Taste allotment orthogonal test factor level table
Taste allotment orthogonal test scheme and experimental result
Appendix: sensory evaluation scores index
Claims (2)
1. the preparation technology of a sweet potato and soybean composite fermented beverage is characterized in that preparation process is followed successively by:
(1) preparation of sweet potato juice: Ipomoea batatas is cleaned, the epidermis of pruning, thinly slice, again the Ipomoea batatas thin slice is put into rapidly the concentration that has prepared and is 0.2% citric acid solution, then Ipomoea batatas thin slice and citric acid solution weight ratio 1: 4-6 put into together soy bean milk making machine and squeeze the juice, and the defibrination ratio is 1: 5, filter filtrate for later use with double gauze;
(2) processing of soybean: first with soybean with distilled water flushing 3-4 time, remove the foreign material on surface, again the soybean of cleaning is put into 80-90 ℃ of hot water blanching 25-35min, soak water consumption and be heavy 3 times of beans, after the immersion, repeatedly rub, remove epidermis; Pour in the soy bean milk making machine after the flushing and squeeze the juice, the defibrination ratio is 1: 25; The former soya-bean milk of milled filters filtrate for later use with double gauze;
(3) activation of lactic acid bacteria: take lowfat milk as nutrient solution, through 118-125 ℃ of lower sterilization 13-17min, be cooled to 38-42 ℃, add the bulgaria lactobacillus fermentation agent of the 0.08-0.12% of lowfat milk weight, at the 42-45 ℃ of lower 22-26h that cultivates; Prepare identical nutrient solution, through 118-125 ℃ of lower sterilization 13-17min, be cooled to 38-42 ℃, the last zymotic fluid of access 1% at 42-45 ℃ of lower cultivation 22-26h, is transplanted secondary with this law again;
(4) domestication of lactic acid bacteria: getting part fermentation base-material and skimmed milk is 0: 10 by volume; 2: 8; 4: 6; 6: 4; 8: 2; Be mixed into 6 kinds of mixed liquors that cumulative volume equates at 10: 0, then be loaded on respectively in the triangular flask separately, 115～120 ℃ of sterilization 10～15min, cooling obtains the strain domestication nutrient solution, and is designated as successively 1.～6. number nutrient solution; 1. the lactobacillus nutrient solution that has activated is inoculated in number nutrient solution, addition is 5% of nutrient solution volume, under 42-45 ℃ of temperature conditions, cultivate, cultivate and to be inoculated into behind the 24h 2. in number nutrient solution, be inoculated into successively 3. again～6. number nutrient solution, each addition is identical with cultivation temperature, along with the raising of fermentation base-material concentration, obtains at last being fit to the domestication lactobacillus of fermentation system;
(5) allotment mixed liquor: with sweet potato juice and soya-bean milk by 3-5: 1 volume ratio is mixed, and puts into 0.75% lactose, shakes up, and seals bottleneck with ventilated membrane; Add in the high steam pot, behind 118-123 ℃ of lower sterilization 12-17min, be cooled to 32-37 ℃;
(6) inoculation with the fermentation: above-mentioned allotment mixed liquor is put into superclean bench, the allotment mixed liquor in the access 5-9% activated, the domestication lactobacillus bacterium liquid, put into 150 rev/mins shaking table, cultivation temperature is 38-40 ℃, fermented and cultured 24 hours;
(7) refrigeration, after-ripening is to finished product.
2. the preparation technology of a kind of sweet potato and soybean composite fermented beverage according to claim 1 is characterized in that adding CMC-Na:0.55g, sucrose in the described beverage of every 100ml: 9g, natrium citricum: 0.25g, malic acid: 0.03g.
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| CN102599588B (en) * | 2012-03-21 | 2013-05-08 | 上海大学 | Preparation method of baked sweet potato juice |
| CN103070243A (en) * | 2012-10-25 | 2013-05-01 | 南京大地冷冻食品有限公司 | Stable sweet potato sour milk and preparation method thereof |
| CN105410517B (en) * | 2015-10-28 | 2019-10-25 | 徐州工程学院 | A kind of compound health composition and preparation method thereof being suitable for taking good care of YIN in autumn and winter with enhancing human immunization |
| CN107048207A (en) * | 2017-03-08 | 2017-08-18 | 哈尔滨商业大学 | A kind of lactobacillus-fermented kidney bean tin product and its production technology |
| CN107981138A (en) * | 2017-11-30 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of beverage of sweet potato juice |
| JP6661121B1 (en) * | 2019-07-26 | 2020-03-11 | ハイアマウント株式会社 | Method for producing fermentation liquor containing short-chain fatty acids |
| KR102228332B1 (en) * | 2020-09-01 | 2021-03-16 | 농업회사법인 주식회사 엘바이오텍 | Sweet potatoes fermented products having high-content beta glucan and Food composition for inhanced immunity containing the same |
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