CN102960796A - Fermentation and preparation method for producing juice in starch from black potato - Google Patents

Fermentation and preparation method for producing juice in starch from black potato Download PDF

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Publication number
CN102960796A
CN102960796A CN2012104935220A CN201210493522A CN102960796A CN 102960796 A CN102960796 A CN 102960796A CN 2012104935220 A CN2012104935220 A CN 2012104935220A CN 201210493522 A CN201210493522 A CN 201210493522A CN 102960796 A CN102960796 A CN 102960796A
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juice
fermentation
mixing
starch
potato
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CN2012104935220A
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杨学青
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Abstract

The invention belongs to the technical field of depth development of black potatoes and in particular relates to a fermentation and preparation method for producing juice in starch from black potato. The method comprises the following steps of: adding zymocyte, wherein the mass ratio of the mixed juice to the zymocyte is 100:0.3-5, the fermentation time is 20-240 hours, and the fermentation temperature is 10-55 DEG C; and mixing three raw materials including fermentation juice, water and seasoning nutrition additives in percentage by weight: 10-90 percent of fermentation juice, 5-45 percent of water and 3-50 percent of seasoning nutrition additives. The black potato fermented beverage produced by the method has the effects of invigorating the stomach, aiding digestion, tonifying kidney, losing weight, beautifying, resisting aging, resisting cancer and prolonging life; and in addition, the method has the advantages of simple process, low equipment investment, wide market prospect and the like.

Description

Black general potato produces the fermentation preparation of juice in the starch
One, technical field: the invention belongs to the deep development technical field of black general potato, particularly a kind of black general potato produces the fermentation preparation of juice in the starch.
Two, background technology: potato has the potato of various different colours and kind, black general potato of the present invention refers to the potato of black color and other common potato, the potato of common potato such as white, red potato, or other potato etc.They mainly are grown in the wide geographic area of northern China, also have on a small quantity in the south of China and to produce, because its output is high, nutritious, at present China be on a large scale in plantation, the nutrition of the potato of black color is higher, but it yields poorly, and the nutrition of common potato is compared and will be hanged down, but its output is higher.Present potato is mainly to boil directly and eats, and also has it is pressed the powder use, even uses as animal feed.Chemical composition in the test potato is moisture 77.5%, starch 16%, protein 1.5%, cellulose 1.3%, other anthocyanidin, vitamin c, vitamin b, iron, phosphorus, potassium etc. are about 2.7%, therefore contain vitamin that a large amount of needed by human body wants, mineral matter, trace element etc. in the potato, thereby it is nutritious, well medicinal and tonic effect are arranged.And carry out after suitability for industrialized production presses powder and use will deceiving general potato at present; can produce some juice; and these juice also can be described as washing lotion albumen water; the anthocyanidin that then contains a large amount of nutritional labelings in them; vitamin; Icing Sugar; the trace element that starch and human body need; they have only been drained in the presence of waste water at present; very unfortunate; and these waste water are discharged in the environment, also can bring damage and pollution to surrounding environment, how effectively to utilize these black general potatos to produce this precious resources of juice that produces in the starch; turn waste into wealth; can effectively protect our environment, these juice can be become resource again and be used, bringing benefit to the mankind is one of problem of researching and solving of people.
Three, summary of the invention:
The objective of the invention is for above shortcomings in the prior art, and a kind of black general potato of research and design produces the fermentation preparation of juice in the starch, the method can be produced this precious resources of juice that produces in the starch to these black general potatos and effectively be utilized, it does not only destroy nutrition wherein, and improved widely its nutrition, the product of producing is beverage, it not only quenches one's thirst for people, but also have obvious stomach invigorating, and aid digestion, kidney tonifying, reducing weight and beautifying features, anti-ageing, anticancer, as to promote longevity effect.And production technology is simple; equipment investment is few; market prospects are extensive; preferably economic and social benefit is arranged; of the present invention succeeding in developing will be produced this precious resources of juice that produces in the starch for effectively utilizing these black general potatos, turn waste into wealth; protection of the environment is used and has found an application approach that has a extensive future for these juice being become resource.
Technical scheme is: the fermentation preparation that this black general potato produces juice in the starch is: producing the juice collection that produces in the starch black general potato and mixing, mixed juice is for mixing juice, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 0.3-5, fermentation time is 20-240 hour, fermentation temperature is 10-55 ℃, juice after the zymophyte fermentation is fermentation juice, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 10~90% wherein ferments, water 5~45%, seasoning nourishing additive agent 3~50% adds the fermentation juice De Heipu potato fermented beverage products after the sterilization wrap check again behind entry and seasoning nourishing additive agent and the mixing.Black general potato is in producing starch, it can produce some juice in links, can contain more or less the nutrition in some black general potatos in these juice, in the production of small workshop mode in the past, these nutritions can be ignored, it is not unfortunate to run away yet, pollution to environment is also little, but as carry out modern industrialization production black general potato and produce in the starch, the nutrition that it is present in the juice is surprising with regard to quantity, to the pollution of environment with destroy also just hugely, therefore produce juice in the starch to carry out effective recycling significant carry out modern production black general potato.The method that the present invention adopts fermentation is effectively converted into the carbohydrate that people are easy to absorb to the starch in the juice and other nutrition, and mouthfeel and effect are best.The seasoning nourishing additive agent is the material with effects such as the taste of regulating beverage, nutrition, prolongation fresh keeping time, such as honey, white sugar, brown sugar, salt, vinegar, fruit wine, citric acid, malic acid, flavoring essence, selenium, calcium, zinc microelement, sodium ascorbate etc., they all are additives commonly used during beverage is produced.
The beverage that method of the present invention is produced, it is black general potato fermented beverage, it is without HTHP, thereby can not destroy wherein nutriment, thereby its edible and health-care effect is obvious, namely has stomach invigorating, aid digestion, kidney tonifying, reducing weight and beautifying features, anti-ageing, anticancer, the effect such as promote longevity, also to have technique simple for method of the present invention in addition, the advantages such as equipment investment is few, and market prospects are extensive.
Four, the specific embodiment:
Embodiment 1: the fermentation preparation that black general potato produces juice in the starch is: producing the juice collection that produces in the starch black general potato and mixing, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 0.3, fermentation time is 240 hours, fermentation temperature is 10 ℃, juice after the zymophyte fermentation is fermentation juice, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 10% wherein ferments, water 45%, seasoning nourishing additive agent 45%, the seasoning nourishing additive agent is white sugar, salt, citric acid, selenium, calcium, zinc microelement, sodium ascorbate etc., add behind entry and seasoning nourishing additive agent and the mixing fermentation juice again after the sterilization wrap check product.
Embodiment 2: the fermentation preparation that black general potato produces juice in the starch is: producing the juice collection that produces in the starch black general potato and mixing, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 5, fermentation time is 20 hours, fermentation temperature is 55 ℃, juice after the zymophyte fermentation is fermentation juice, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 90% wherein ferments, water 5%, seasoning nourishing additive agent 5%, the seasoning nourishing additive agent is honey, cola essence etc., add behind entry and seasoning nourishing additive agent and the mixing fermentation juice again after the sterilization wrap check product.
Embodiment 3: the fermentation preparation that black general potato produces juice in the starch is: producing the juice collection that produces in the starch black general potato and mixing, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 3.5, fermentation time is 120 hours, fermentation temperature is 25 ℃, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 45% wherein ferments, water 5%, seasoning nourishing additive agent 50%, the seasoning nourishing additive agent is honey, brown sugar, salt, fruit wine, malic acid, selenium, calcium, zinc microelement, sodium ascorbate etc., add behind entry and seasoning nourishing additive agent and the mixing fermentation juice again after the sterilization wrap check product.
Embodiment 4: the fermentation preparation that black general potato produces juice in the starch is: producing the juice collection that produces in the starch black general potato and mixing, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 2.5, fermentation time is 140 hours, fermentation temperature is 30 ℃, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 85% wherein ferments, water 12%, seasoning nourishing additive agent 3%, the seasoning nourishing additive agent is brown sugar, malic acid, sodium ascorbate etc., add behind entry and seasoning nourishing additive agent and the mixing fermentation juice again after the sterilization wrap check product.

Claims (1)

1. deceive the fermentation preparation that general potato produces juice in the starch for one kind, it is characterized in that collecting and mixing producing the juice that produces in the starch black general potato, mixed juice is for mixing juice, in mixing juice, add the zymophyte decomposition of fermenting, zymogenic addition is for mixing juice: zymogenic quality weight ratio is 100: 0.3-5, fermentation time is 20-240 hour, fermentation temperature is 10-55 ℃, juice after the zymophyte fermentation is fermentation juice, juice again will ferment, water, three kinds of raw materials of seasoning nourishing additive agent mix by following mass percent, juice 10~90% wherein ferments, water 5~45%, seasoning nourishing additive agent 3~50% adds the fermentation juice De Heipu potato fermented beverage products after the sterilization wrap check again behind entry and seasoning nourishing additive agent and the mixing.
CN2012104935220A 2012-11-18 2012-11-18 Fermentation and preparation method for producing juice in starch from black potato Pending CN102960796A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211261A (en) * 2013-04-01 2013-07-24 杨学青 Potato, peach and apricot fruit fermented beverage
CN106107335A (en) * 2016-06-17 2016-11-16 四川农业大学 Potato starch processing juice lactic acid beverage and preparation method thereof
CN106173727A (en) * 2016-07-08 2016-12-07 甘肃森茂生态农业开发有限公司 Fermented type potato vinegar beverage and preparation method thereof
CN109593618A (en) * 2019-02-18 2019-04-09 四川农业大学 A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1062988A (en) * 1965-04-01 1967-03-22 Fritz Guenther Keitel Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder
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CN101617847A (en) * 2009-07-17 2010-01-06 富广食品集团有限公司 Production method of potato peel healthcare vinegar drink and product thereof
CN101633938A (en) * 2009-09-01 2010-01-27 山西省生物研究所 Preparation method of fuel alcohol by fermenting waste potato dregs
CN102488270A (en) * 2011-12-22 2012-06-13 广西宾阳县雄源食品厂 Method for producing sweet potato juice fermented beverage

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1062988A (en) * 1965-04-01 1967-03-22 Fritz Guenther Keitel Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder
JP2001292720A (en) * 2000-04-13 2001-10-23 Otsuka Shokuhin Kk Material for vegetable fermented drink or food and method for producing the same
CN101617847A (en) * 2009-07-17 2010-01-06 富广食品集团有限公司 Production method of potato peel healthcare vinegar drink and product thereof
CN101633938A (en) * 2009-09-01 2010-01-27 山西省生物研究所 Preparation method of fuel alcohol by fermenting waste potato dregs
CN102488270A (en) * 2011-12-22 2012-06-13 广西宾阳县雄源食品厂 Method for producing sweet potato juice fermented beverage

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211261A (en) * 2013-04-01 2013-07-24 杨学青 Potato, peach and apricot fruit fermented beverage
CN106107335A (en) * 2016-06-17 2016-11-16 四川农业大学 Potato starch processing juice lactic acid beverage and preparation method thereof
CN106173727A (en) * 2016-07-08 2016-12-07 甘肃森茂生态农业开发有限公司 Fermented type potato vinegar beverage and preparation method thereof
CN109593618A (en) * 2019-02-18 2019-04-09 四川农业大学 A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product
CN109593618B (en) * 2019-02-18 2022-08-05 四川农业大学 Beer brewed by using potato whole powder juice byproduct and preparation method thereof

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Application publication date: 20130313