CN104719480B - A kind of Sugarless type purple potato lactic acid drink and its production method - Google Patents
A kind of Sugarless type purple potato lactic acid drink and its production method Download PDFInfo
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Abstract
The invention discloses a kind of Sugarless type purple potato lactic acid drink and its production method, its production method include circulation beating, it is enzyme-added, stand clarification, allotment, be inoculated with anaerobic fermentation, sterilizing with it is canned.The purple potato lactic acid drink produced is aubergine.Beverage of the present invention using fresh belt leather purple potato as raw materials for production, it is sweet and sour taste, nutritious without any preservative and other pigment additives, be adapted to the consumers in general including probably fat crowd, obesity and diabetic and drink；And production method is simple, production cost is relatively low, is adapted to large-scale industrial production.
Description
Technical field
The invention belongs to technical field of food beverage, lactic acid drink and its production method are specifically related to.
Background technology
Purple potato is called black potato, is Convolvulaceae Ipomoea liana, appearance brown or black, and the tangent plane that breaks is in purple.Purple potato
Containing abundant each amino acid and zinc, iron, copper, manganese, calcium, selenium and other trace elements, wherein lysine, copper, manganese, potassium, zinc contain
Amount is that the content (0.016-0.018mg/kg) of 3-5 times of common sweet potato, especially iodine and active selenium is 20 times of common variety
More than, ranked first place in food.Other calcium, the content of zinc be all higher by wheat, more than ten times of corn.Purple potato is also rich in a variety of battalion
Support material, wherein water-soluble dietary fiber 0.9%, crude protein 2.6%, vitamin C 17.5mg/100g.High dietary fiber content
Also it is made to rank among current optimal healthy food ranks.
The characteristics of purple potato is maximum is exactly to be rich in natural anthocyanidin, and such material has excellent anti-oxidant, anti-mutation and resisted
More than 100 kinds of diseases are had preventive and therapeutic action by cancer activity, are the prevention diseases of current scientific circles' discovery, safeguarded human health
Most direct, most effective, safest free radical scavenger, its ability for removing free radical is ascorbic 20 times, vitamin
50 times of E, are described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.
Purple sweet potato anthocyanin main component is corn flower and peonidin, is primarily present in the root tuber of purple potato, cauline leaf and purple potato skin.Anthocyanidin
There is good inhibiting effect to some bacteriums and mould, using purple sweet potato anthocyanin as antibacterial class substance migration, with not producing
The remarkable advantage such as drug resistance, pollution-free, is the functional food additive and base-material of the great prospect of a class, is expected to be developed into newly
The antiseptics for natural food of type.Purple sweet potato anthocyanin extraction cost is low, soluble in water, and stability in the beverage is good, at present in state
Inside and outside market is extremely sold well, and development prospect is extremely wide.Purple potato is also rich in dietary fiber, can increase faecal volume, promotes intestines
Noxious material and carcinogen in mucus, pneumatosis and the putrefaction being detained in peristole, cleaning enteric cavity, discharge excrement, keep
Stool is unimpeded, improves digestive tract environment, prevents the generation of enterogastric diseases.Purple potato can not only be eaten raw, can also be processed into U.S.
Sight, nutrition, the leisure food of health care.In recent years, purple potato on international market at home with extremely selling well.Advocate food element, food it is wild,
Black today is eaten, the development prospect of purple potato is boundless.
In addition, purple potato is also rich in starch, content reaches 18-25%, hence it is evident that higher than common variety more than 1 times.Reduced sugar in purple potato
Content (8-15%) it is higher, taste compared with sweet tea.Therefore, purple potato belongs to the food of high heat, is not suitable for diabetic or fertilizer
The food eaten fat patient more.Purple potato is also enriched in protein, makes for child or adolescent after eating, can produce satiety, shadow
Ring appetite.
Currently in the deep processed product of purple potato, mainly include potato chips and French fries, rich in heat such as starch, sucrose, reduced sugars
The beverage of amount and by the after fermentation of purple sweet potato starch liquefying-saccharifying into drinks or the drink such as high concentration lactic acid.These products are not suitable for
Consumers in general's long-term consumption including the patients such as diabetes, obesity.Therefore, producing the low lactic acid drink of a purple potato will
The need for adapting to era development, by with wide market prospects.
The content of the invention
A kind of Sugarless type purple potato lactic acid drink and its production of the invention in order to overcome deficiency of the prior art and offer
Method.The beverage is using fresh belt leather purple potato as raw materials for production, and because purple potato has good keeping quality, in the market has throughout the year
Sell, continuation production can be achieved.It with the addition of with antibacterial, antibacterial, the water chestnut bark extract that mouthfeel is fresh and sweet so that the beverage is not
It is sweet and sour taste, nutritious with natural purplish red colored appearance containing any preservative and other pigment additives, but long shelf-life,
Consumers in general including suitable diabetic drink.
The present invention is achieved through the following technical solutions：
A kind of production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By sterilized belt leather purple potato, it is divided into some aliquots, first takes a wherein aliquot to add and use lemon
Acid for adjusting pH value is beaten to 4-6 water in beater, until purple potato becomes uniform slurries completely, is filtrated to get purple potato acid
Juice, takes another aliquot purple potato to add the sour juice mashing of purple potato, circulates successively, until it is 3- to obtain purple sweet potato anthocyanin ultimate density
10mg/100g purple potato juice；
（2）It is enzyme-added：0.01-0.3% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added is stood, and centrifugation removes precipitation, obtains clear purple sweet potato juice；
（4）Allotment：The clear purple sweet potato juice addition FOS 1-35 parts by weight of every 100 parts by weight, Sucralose 0.005-
0.025 parts by weight then after heat sterilization, are cooled to 35-45 DEG C as sweetener and nutritional ingredient；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice inoculation 2-8% streptococcus thermophiluses of heat sterilization and 2-8% Bifidobacteriums
Bacterium solution carries out mixed fermentation, and sealing carries out anaerobic fermentation 6-24h；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight purple potato
The addition water chestnut skin extract solution 5-20 parts by weight of juice, it is then canned to preserve.
The preparation of water chestnut bark extract is to dry clean fresh water chestnut skin in the present invention, and crushing obtains water chestnut skin powder；
Again using water as solvent, water chestnut skin powder is added, solid-liquid ratio is 1:12 ~ 15, extract 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, crosses and filters out
Slag, centrifugation, you can obtain water chestnut bark extract.
As the preferred of technical scheme, clean fresh water chestnut skin is dried into 6 ~ 8h under the conditions of 45 ~ 50 DEG C, crushed, then
80 ~ 100 mesh are crossed, the standby of water chestnut skin powder is obtained.
As the preferred of technical scheme, the sterilization of belt leather purple potato is that clean fresh belt leather purple potato is immersed in containing 0.1-
10-30 minutes in 0.15% liquor potassic permanganate, pull purple potato out and cleaned again with running water, it is standby.
It is used as the preferred of technical scheme, above-mentioned steps（3）Stand clarification be will be enzyme-added after purple potato juice at 2-10 DEG C
At a temperature of stand 2-24h.
It is used as the preferred of technical scheme, above-mentioned steps（4）Heat sterilization is heated to 75-100 DEG C, sterilizes 1-5 minutes.
Aubergine is presented in the obtained Sugarless type purple potato lactic acid drink of present invention production, the beverage, pH value between 3.5-5,
Purple sweet potato anthocyanin concentration is 3-10mg/100g.
Tradition is not added with the lactic acid drink of any chemical preservative, and the shelf-life is usually 10 ~ 30 days, and the sugar-free of the present invention
Type purple potato lactic acid drink is removing live body probiotics, and adds after the water chestnut bark extract acted on natural anticorrosion, the shelf-life
It can reach 18 months.
The present invention has advantages below：
（1）The present invention, as raw materials for production, simplifies production technology using the fresh purple potato of belt leather, and sustainability is produced,
The anthocyanidin enriched in purple potato skin can be made full use of again, improve the nutritive value of beverage.
（2）Purple potato is beaten in pH4-6 aqueous citric acid solution in the present invention, can suppress the brown stain of purple sweet potato juice, protection
The aubergine true qualities of purple potato, while controlling this pH value, also provide optimal pH conditions for later stage anaerobic fermentation.
（3）Among fruit-vegetable juice beverage, protein can provide the part nutritional ingredient effect of needed by human body, but there is also full
Abdomen sense, and generation is flocculated, is denatured and produces precipitation in cryopreservation, influence beverage quality.In the purple sweet potato juice of the present invention
Protease is added, protein component in purple potato is effectively hydrolyzed into each amino acid, the nutritive value of drink is both enriched, is again
The growth fermentation of later stage strain provides nutriment basis, the satiety problem for also avoiding beverage from being brought by protein.Secondly, originally
By the chilling treatment to purple potato slurries in invention, and the materials such as the protein without complete hydrolysis are removed using centrifugal action,
Avoid beverage from being flocculated in being stored in the later stage because of protein denaturation and produce the harmful effect of precipitation.
（4）Starch is the maximum composition of content in purple potato dry.In the deep processed product to purple potato, by purple potato
Middle starch such as is heated, liquefied, is saccharified, being cooled down at the technique, then is passed through the later stage fermentation of lactic acid bacteria and obtained the drink of high concentration lactic acid
Product.Not only acidity is big for these beverages, complex production process, cost are high, and product is not because starch is utilized by complete hydrolysis
Make the characteristics of product carries high heat.An advantage of the present invention is exactly, by techniques such as mashing, refrigerations, directly to remove in purple potato
Starch, by the anaerobic fermentation in later stage, is utilized the reduced sugar of purple sweet potato juice.This not only simplifies production technology, Er Qieji
The calorie value of the beverage is reduced greatly.
（5）The present invention passes through circulation beating so that purple potato is maintained in the liquid of larger capacity and is beaten, and is conducive in purple potato
Starch is precipitated out to greatest extent, and ensures the final purple sweet potato juice for obtaining higher concentration.
（6）The present invention not only assigns drink and assigns this drink by the use of FOS and Sucralose as mixing sweetener
Expect fresh and sweet tasty and refreshing, pleasure mouthfeel, reduce production cost, while FOS has the absorption for promoting calcium, adjust blood fat, be immunized
Adjust, the natural active matter of the healthcare function such as anti-caries tooth, be described as after a new generation's addition most potential after the antibiotic epoch
Agent, assigns the more preferable health-care effect of this product.And FOS is a kind of with regulation gut flora, to thermophilic chain below
Coccus has value-added effect and facilitation with bifidobacterium fermentation.
（7）The present invention utilizes the reduced sugar in purple sweet potato juice using the mixed fermentation of streptococcus thermophilus and Bifidobacterium, together
When assign the local flavor of this distinctive fragrance matter of sugar-free purple potato drink and low Lactate.
（8）Beverage produced by the invention is rich in purple sweet potato anthocyanin.In pH4-6 environment, anthocyanidin and puchiin
Extract solution can effectively suppress the growth and breeding of microorganism, therefore this beverage can be without adding any chemical preservative, can
Preserve for a long time, the holding time was up to 18 months as long as.
（9）The drink that the present invention is produced is free of any preservative and other pigment additives, with tempting natural purple
Red appearance, sweet and sour taste, nutritious, with higher healthcare function, be adapted to including diabetic vast disappears
Expense person drinks.Production method is simple, and equipment requirement is not high, and energy consumption is not high, is adapted to large-scale industrial production, with good market
Prospect.
Specific embodiment
The present invention is illustrated with the following example, but is not the limitation of the use scope to the present invention.
The sterilization of belt leather purple potato：
Clean fresh belt leather purple potato is immersed in liquor potassic permanganate containing 0.1-0.15% 10-30 minutes, purple potato is pulled out
Cleaned again with running water, it is standby.
Embodiment 1
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 8h under the conditions of 45 ~ 50 DEG C, crushed, 90 ~ 100 mesh is then crossed, obtains water chestnut
Pi Fen, then be 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:12 ~ 13, extract 12 ~ 14 days, extraction temperature is 35 ~ 40 DEG C,
Filter cleaner, centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By 1 kilogram sterilized of belt leather purple potato, it is divided into 5 aliquots, first takes a wherein aliquot addition lemon
Lemon acid for adjusting pH value is beaten into 4-6 2 kilograms of water in beater, until purple potato becomes uniform slurries completely, is filtered
To the sour juice of purple potato, take another aliquot purple potato to add the sour juice mashing of purple potato, circulate successively, be up to obtaining purple sweet potato anthocyanin ultimate density
5-10mg/100g purple potato juice；
（2）It is enzyme-added：0.2% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added stands 12 h at a temperature of 4 DEG C, and centrifugation removes precipitation, obtained
Clear purple sweet potato juice；
（4）Allotment：Then sweetener and nutrition are used as toward clear purple sweet potato juice addition FOS 5%, Sucralose 0.005%
Composition, is then heated to 75 DEG C, sterilizes 5 minutes, is cooled to 42 DEG C；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice of heat sterilization is inoculated with the bacterium solution of 4% streptococcus thermophilus and 4% Bifidobacterium
Mixed fermentation is carried out, sealing carries out the h of anaerobic fermentation 12；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, heats boiling sterilization, and water chestnut is added toward purple sweet potato juice
It is 20 that skin extract solution, purple sweet potato juice and water chestnut skin, which extract liquid proportional,:1, it is then canned to preserve.
Aubergine is presented in the Sugarless type purple potato lactic acid drink that the present invention is produced, the beverage, and pH value is in 4.5, purple potato pattern
Glycosides concentration is 5-10mg/100g.
Embodiment 2
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 7h under the conditions of 45 ~ 50 DEG C, crushed, 80 ~ 90 mesh is then crossed, obtains water chestnut skin
Powder, then be 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:14 ~ 15, extract 7 ~ 9 days, extraction temperature is 35 ~ 40 DEG C, filtering
Slagging-off, centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By 2 kilograms sterilized of belt leather purple potato, it is divided into 6 aliquots, first takes a wherein aliquot addition lemon
Lemon acid for adjusting pH value is beaten into 4-5 5 kilograms of water in beater, until purple potato becomes uniform slurries completely, is filtered
To the sour juice of purple potato, take another aliquot purple potato to add the sour juice mashing of purple potato, circulate successively, be up to obtaining purple sweet potato anthocyanin ultimate density
3-6mg/100g purple potato juice；
（2）It is enzyme-added：0.3% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added stands 24 h at a temperature of 10 DEG C, and centrifugation removes precipitation, obtained
To clear purple sweet potato juice；
（4）Allotment：Then sweetener and battalion are used as toward clear purple sweet potato juice addition FOS 35%, Sucralose 0.025%
Form point, be then heated to 100 DEG C, sterilize 1 ~ 2 minute, be cooled to 42 ~ 45 DEG C；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice of heat sterilization is inoculated with the bacterium solution of 6% streptococcus thermophilus and 6% Bifidobacterium
Mixed fermentation is carried out, sealing carries out the h of anaerobic fermentation 18；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, heats boiling sterilization, and water chestnut is added toward purple sweet potato juice
It is 5 that skin extract solution, purple sweet potato juice and water chestnut skin, which extract liquid proportional,:1, it is then canned to preserve.
Aubergine is presented in the Sugarless type purple potato lactic acid drink that the present invention is produced, the beverage, and pH value is in 4.0 or so, purple potato
Anthocyanin concentration is 3-6mg/100g.
Embodiment 3
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 6h under the conditions of 45 ~ 50 DEG C, crushed, 90 ~ 100 mesh is then crossed, obtains water chestnut
Pi Fen, then be 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:13 ~ 14, extract 9 ~ 11 days, extraction temperature is 35 ~ 40 DEG C, mistake
Slag is filtered out, is centrifuged, you can obtain water chestnut bark extract, it is standby.
2nd, the production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By 1 kilogram sterilized of belt leather purple potato, it is divided into 4 aliquots, first takes a wherein aliquot addition lemon
Lemon acid for adjusting pH value is beaten into 4-6 2 kilograms of water in beater, until purple potato becomes uniform slurries completely, is filtered
To the sour juice of purple potato, take another aliquot purple potato to add the sour juice mashing of purple potato, circulate successively, be up to obtaining purple sweet potato anthocyanin ultimate density
4-8mg/100g purple potato juice；
（2）It is enzyme-added：0.01% ~ 0.05% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added stands 2 ~ 4 h at a temperature of 2 DEG C, and centrifugation removes precipitation, obtained
To clear purple sweet potato juice；
（4）Allotment：Then sweetener and battalion are used as toward clear purple sweet potato juice addition FOS 15%, Sucralose 0.015%
Form point, be then heated to 90 DEG C, sterilize 3 ~ 4 minutes, be cooled to 35 DEG C；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice of heat sterilization is inoculated with the bacterium solution of 8% streptococcus thermophilus and 8% Bifidobacterium
Mixed fermentation is carried out, sealing carries out the h of anaerobic fermentation 6；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, heats boiling sterilization, and water chestnut is added toward purple sweet potato juice
It is 10 that skin extract solution, purple sweet potato juice and water chestnut skin, which extract liquid proportional,:1, it is then canned to preserve.
Aubergine is presented in the Sugarless type purple potato lactic acid drink that the present invention is produced, the beverage, and pH value is in 3.5, purple potato pattern
Glycosides concentration is 4-8mg/100g.
Embodiment 4
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 8h under the conditions of 45 ~ 50 DEG C, crushed, 80 ~ 90 mesh is then crossed, obtains water chestnut skin
Powder, then be 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:12 ~ 13, extract 11 ~ 13 days, extraction temperature is 35 ~ 40 DEG C, mistake
Slag is filtered out, is centrifuged, you can obtain water chestnut bark extract, it is standby.
2nd, the production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By 1 kilogram sterilized of belt leather purple potato, it is divided into 3 aliquots, first takes a wherein aliquot addition lemon
Lemon acid for adjusting pH value is beaten into 4-6 2 kilograms of water in beater, until purple potato becomes uniform slurries completely, is filtered
To the sour juice of purple potato, take another aliquot purple potato to add the sour juice mashing of purple potato, circulate successively, be up to obtaining purple sweet potato anthocyanin ultimate density
8-10mg/100g purple potato juice；
（2）It is enzyme-added：0.01% ~ 0.05% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added stands 16h at a temperature of 6 DEG C, and centrifugation removes precipitation, obtained
Clear purple sweet potato juice；
（4）Allotment：Then sweetener and nutrition are used as toward clear purple sweet potato juice addition FOS 1%, Sucralose 0.02%
Composition, is then heated to 80 DEG C, sterilizes 4 minutes, is cooled to 40 DEG C；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice of heat sterilization is inoculated with the bacterium solution of 2% streptococcus thermophilus and 2% Bifidobacterium
Mixed fermentation is carried out, sealing carries out the h of anaerobic fermentation 24；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, heats boiling sterilization, and water chestnut is added toward purple sweet potato juice
It is 8 that skin extract solution, purple sweet potato juice and water chestnut skin, which extract liquid proportional,:1, it is then canned to preserve.
Aubergine is presented in the Sugarless type purple potato lactic acid drink that the present invention is produced, the beverage, and pH value is in 5.0, purple potato pattern
Glycosides concentration is 8-10mg/100g.
Embodiment 5
First, the preparation of water chestnut bark extract
Clean fresh water chestnut skin is dried into 7.5h under the conditions of 45 ~ 50 DEG C, crushed, 80 ~ 90 mesh is then crossed, obtains water chestnut
Pi Fen, then be 1 by solid-liquid ratio by water chestnut skin powder using water as solvent:13 ~ 14, extract 10 ~ 12 days, extraction temperature is 35 ~ 40 DEG C,
Filter cleaner, centrifugation, you can obtain water chestnut bark extract is standby.
2nd, the production method of Sugarless type purple potato lactic acid drink, comprises the following steps：
（1）Circulation beating：By 1 kilogram sterilized of belt leather purple potato, it is divided into 5 aliquots, first takes a wherein aliquot addition lemon
Lemon acid for adjusting pH value is beaten into 4-6 2 kilograms of water in beater, until purple potato becomes uniform slurries completely, is filtered
To the sour juice of purple potato, take another aliquot purple potato to add the sour juice mashing of purple potato, circulate successively, be up to obtaining purple sweet potato anthocyanin ultimate density
5-10mg/100g purple potato juice；
（2）It is enzyme-added：0.1% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added stands 8 h at a temperature of 6 DEG C, and centrifugation removes precipitation, obtained
Clear purple sweet potato juice；
（4）Allotment：Then sweetener and nutrition are used as toward clear purple sweet potato juice addition FOS 10%, Sucralose 0.01%
Composition, is then heated to 75 DEG C, sterilizes 5 minutes, is cooled to 42 DEG C；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice of heat sterilization is inoculated with the bacterium solution of 5% streptococcus thermophilus and 5% Bifidobacterium
Mixed fermentation is carried out, sealing carries out the h of anaerobic fermentation 10；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, heats boiling sterilization, and water chestnut is added toward purple sweet potato juice
It is 20 that skin extract solution, purple sweet potato juice and water chestnut skin, which extract liquid proportional,:1, it is then canned to preserve.
Aubergine is presented in the Sugarless type purple potato lactic acid drink that the present invention is produced, the beverage, and pH value is in 4.5, purple potato pattern
Glycosides concentration is 5-10mg/100g.
Claims (7)
1. a kind of production method of Sugarless type purple potato lactic acid drink, it is characterised in that：Comprise the following steps：
（1）Circulation beating：By sterilized belt leather purple potato, it is divided into some aliquots, first takes a wherein aliquot addition to be adjusted with citric acid
PH value is saved to 4-6 water, is beaten in beater, until purple potato becomes uniform slurries completely, the sour juice of purple potato is filtrated to get, takes
Another aliquot purple potato adds the sour juice mashing of purple potato, circulates successively, until it is 3 ~ 10mg/100g to obtain purple sweet potato anthocyanin ultimate density
Purple potato juice；
（2）It is enzyme-added：0.01-0.3% protease is added into every kilogram of purple potato juice；
（3）Stand clarification：Purple potato juice after will be enzyme-added is stood, and centrifugation removes precipitation, obtains clear purple sweet potato juice；
（4）Allotment：The clear purple sweet potato juice addition FOS 1-35 parts by weight of every 100 parts by weight, Sucralose 0.005-0.025
Parts by weight then after heat sterilization, are cooled to 35-45 DEG C as sweetener and nutritional ingredient；
（5）Inoculation and anaerobic fermentation：The purple sweet potato juice inoculation 2-8% streptococcus thermophiluses and the bacterium solution of 2-8% Bifidobacteriums of heat sterilization
Fermented, sealing carries out anaerobic fermentation 6-24h；
（6）Sterilizing with it is canned：Purple sweet potato juice centrifugation removes thalline after fermentation, boiling sterilization is heated, by every 100 parts by weight purple sweet potato juice
Water chestnut skin extract solution 5-20 parts by weight are added, it is then canned to preserve.
2. the production method of Sugarless type purple potato lactic acid drink according to claim 1, it is characterised in that：The water chestnut skin is carried
Taking the preparation of liquid is：Clean fresh water chestnut skin is dried, crushing obtains water chestnut skin powder；Again using water as solvent, water chestnut skin is added
Powder, solid-liquid ratio is 1:12 ~ 15, extract 7 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugation, you can obtain water chestnut skin
Extract solution.
3. the production method of Sugarless type purple potato lactic acid drink according to claim 2, it is characterised in that：It is fresh by what is cleaned
Water chestnut skin dries 6 ~ 8h under the conditions of 45 ~ 50 DEG C, crushes, and then crosses 80 ~ 100 mesh, obtains the standby of water chestnut skin powder.
4. the production method of Sugarless type purple potato lactic acid drink according to claim 1, it is characterised in that：The belt leather purple potato
Sterilization be to be immersed in clean fresh belt leather purple potato in liquor potassic permanganate containing 0.1-0.15% 10-30 minutes, pull purple potato out
Cleaned again with running water, it is standby.
5. the production method of Sugarless type purple potato lactic acid drink according to claim 1, it is characterised in that：The step（3）
Stand clarification be will be enzyme-added after purple potato juice 2-24h is stood at a temperature of 2-10 DEG C.
6. the production method of Sugarless type purple potato lactic acid drink according to claim 1, it is characterised in that：The step（4）
Heat sterilization is heated to 75-100 DEG C, sterilizes 1-5 minutes.
7. the Sugarless type that one kind is obtained using the production method of any described Sugarless type purple potato lactic acid drink of claim 1 ~ 6 is purple
Potato lactic acid drink, it is characterised in that：Aubergine is presented in the beverage, and pH value is between 3.5-5, and purple sweet potato anthocyanin concentration is 3-
10mg/100g。
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| CN101507518B (en) * | 2009-04-01 | 2012-04-25 | 江苏省农业科学院 | Production method of purple sweet potato raw juice and product thereof |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN103788218B (en) * | 2014-02-27 | 2015-09-16 | 青岛崂好人海洋生物技术有限公司 | A kind of Rhizoma Dioscoreae esculentae effective ingredient decomposes extracting method |
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2015
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