CN105211287A - Sweet potato fermented beverage and production technology thereof - Google Patents

Abstract

The present invention adopts technological process to be: pretreatment (the cleaning peeling of sweet potato, section, blanching, making beating) → batch mixing → homogeneous (0.05-0.15MPa) → sterilization → inoculating starter → fermentation → breakdown of emulsion → interpolation auxiliary material (water, sweetener, the acid) allotment → homogeneous → filling and sealing → ageing → finished product of sweet potato, cow's milk; Then sweet potato is starched 50%(sweet potato: water is 1:1), fresh milk 50%(W/W) mix, sterilizing 15min under 0.1MPa pressure condition, cooling, inoculation 4%(V/V) ferment agent for sour milk, 18h is cultivated under 41 DEG C of temperature conditions, acidified milk mixes with the volume ratio of 1:6 with water by fast emulsion breaking simultaneously, and adds 7%(W/W) sucrose, 0.3%(W/W) compound acid, mix, the sweet potato fermented beverage of consumer acceptance can be obtained.

Description

Sweet potato fermented beverage and production technology thereof

Technical field

The invention belongs to beverage production technology field, be specifically related to a kind of sweet potato fermented beverage and production technology thereof.

Background technology

Sweet potato has another name called sweet potato, sweet potato, yam etc.China's sweet potato growing area is mainly divided into yampi district, north and south two; Potato district, the north comprises the provinces such as Jiangsu, the north in Anhui and Henan, Shandong, Hebei, Shanxi, Shaanxi; Potato district, south comprises the large portion of Guangdong, Guangxi, Fujian, Hainan and Jiangxi south of Yunnan and Taiwan; Sweet potato ranked seventh position in several staple food crop output in the world, is only second to paddy rice, wheat and maize in China, occupies the 4th.Sweet potato accounts for global 70% in China's cultivated area, and annual production, more than 100,000,000 tons, accounts for 80% of whole world total output.Sweet potato processing is divided into simple processing and deep processing, and the simple converted products fermentation class of current domestic sweet potato mainly contains: brewing spirit (yellow rice wine), soy sauce, vinegar, fruit beer beverage, sweet potato Lattice Topology.Non-fermented class mainly contains: vermicelli, powder class, preserved fruit class (as preserved sweet potatoes, sweet-potato fruit jam), pot foods class (as crisp-fried potato chips, oil-fried sweet potato slices, full powder puffed sweet potato chips, crisp of shrimp taste), cake class (sweet potato dessert and potato class main meal products etc.), fructose class (soft sweets, maltose etc.), beverage class (alpine yarrow milk, ice cream etc.), greengrocery (dehydrated vegetables, pickles etc.).Sweet potato is except simple converted products, and also have many deep processed products, and sweet potato is after deep processing, value can be doubled and redoubled.

Nutrient sweet potato enriches, and except being rich in the nutritional labelings such as starch, albumen, fat, crude fibre, the vitamin also containing multiple needed by human, amino acid, protein, fat, food fiber and the mineral matter such as calcium, iron, be especially rich in vitamin A.Compare with Chinese sorghum with potato, banana, rice, wheat, corn, sweet potato is the fabulous source of calcium, vitamin C and vitamin A, only has carrot can be in contrast.In addition, sweet potato or a kind of nutrient balance, completely agricultural product.

Summary of the invention

The object of the present invention is to provide a kind of sweet potato fermented beverage and production technology thereof.

Based on above-mentioned purpose, realize technical scheme of the present invention as follows:

Pretreatment (the cleaning peeling of sweet potato, section, blanching, the making beating) → batch mixing → homogeneous of sweet potato, cow's milk

(0.05-0.15MPa) → sterilization → inoculating starter → fermentation → breakdown of emulsion → interpolation auxiliary material (water, sweetener, acid) allotment → homogeneous → filling and sealing → ageing → finished product;

(1), sweet potato, the lactic fermentation of cow's milk compound

(1) making of sweet potato slurry: fresh sweet potato is cleaned, peeling, added the water of equivalent after section, then pulls an oar, homogeneous;

(2) sweet potato and cow's milk proportioning: starched by the sweet potato made and mix with 1: 1-1: 9 volume ratios with milk, accesses 4% ﹙ W/W ﹚ leavening in 41 DEG C of condition bottom fermentations to curdled milk;

(3) agent of lactic acid bacteria inoculum concentration: Yoghourt is V/V ﹚ by 2%-15% inoculation Liang ﹙ and is inoculated in the sweet potato cow's milk compound of sterilizing;

(4) sweet potato cow's milk mixed culture fermentation temperature: by postvaccinal batch mixing at 28 DEG C-48 DEG C temperature conditions bottom fermentation 5h-36h;

(5) allotment of alpine yarrow milk acid bacteria beverage

5.1 acidified milk amount of water: the sweet potato yogurt fermented and water are V/V ﹚ by 1: 2-1: 10 Jia Shui ﹙;

5.2 beverage sugaring amounts: be W/W fermenting the Zhe Tang ﹙ adding 3%-11% in sweet potato yogurt allocation process);

5.3 acid additions: citric acid is W/W ﹚ proportioning with tartaric acid by 1: 1-1: 5 ﹙ and mixes, get 0.1%-0.5% ﹙ and are W/W ﹚ and are formulated in beverage;

Allocate the milky that the sweet potato sour milk beverage color and luster made is uniformity; Flavour is unique, fine and smooth tasty and refreshing, give off a strong fragrance, sour-sweet tasty and refreshing moderate; Structural state closely, evenly, bubble-free, free from admixture, not stratified; Cheap, its product meets the requirement of corresponding state food hygienic quality; To be lactic acid bacteria by the compound of sweet potato and milk ferment this fermented beverage forms, and have the feature of lactic acid drink, and lactobacillus-fermented can produce the metabolites such as a large amount of organic acid and amino acid, has to suppress spoilage organisms, improve the physiological function such as digestibility, anti-cancer; Drink for a long time, of great advantage to health, market prospects are very wide.

Detailed description of the invention

Below by way of specific embodiment, technical scheme of the present invention is described, but protection scope of the present invention is not limited to

This.

Embodiment 1

Sweet potato is starched 40%(sweet potato: water is 1:1), fresh milk 60%(W/W) mix, sterilizing 10min under 0.05MPa pressure condition, cooling, inoculation 3%(V/V) ferment agent for sour milk, cultivate 15h under 38 DEG C of temperature conditions, acidified milk mixes with the volume ratio of 1:5 with water by fast emulsion breaking simultaneously, and add 6%(W/W) sucrose, 0.2%(W/W) compound acid, mix.

Embodiment 2

Sweet potato is starched 50%(sweet potato: water is 1:1), fresh milk 50%(W/W) mix, sterilizing 15min under 0.1MPa pressure condition, cooling, inoculation 4%(V/V) ferment agent for sour milk, cultivate 18h under 41 DEG C of temperature conditions, acidified milk mixes with the volume ratio of 1:6 with water by fast emulsion breaking simultaneously, and add 7%(W/W) sucrose, 0.3%(W/W) compound acid, mix.

Embodiment 3

Sweet potato is starched 60%(sweet potato: water is 1:1), fresh milk 40%(W/W) mix, sterilizing 20min under 0.15MPa pressure condition, cooling, inoculation 5%(V/V) ferment agent for sour milk, cultivate 21h under 44 DEG C of temperature conditions, acidified milk mixes with the volume ratio of 1:7 with water by fast emulsion breaking simultaneously, and add 8%(W/W) sucrose, 0.4%(W/W) compound acid, mix.

Claims (1)

1. the object of the present invention is to provide a kind of sweet potato fermented beverage and production technology thereof; Based on above-mentioned purpose, realize technical scheme of the present invention as follows:

Pretreatment (the cleaning peeling of sweet potato, section, blanching, the making beating) → batch mixing → homogeneous of sweet potato, cow's milk

(0.05-0.15MPa) → sterilization → inoculating starter → fermentation → breakdown of emulsion → interpolation auxiliary material (water, sweetener, acid) allotment → homogeneous → filling and sealing → ageing → finished product;

(1), sweet potato, the lactic fermentation of cow's milk compound

(1) making of sweet potato slurry: fresh sweet potato is cleaned, peeling, added the water of equivalent after section, then pulls an oar, homogeneous;

(2) sweet potato and cow's milk proportioning: starched by the sweet potato made and mix with 1: 1-1: 9 volume ratios with milk, accesses 4% ﹙ W/W ﹚ leavening in 41 DEG C of condition bottom fermentations to curdled milk;

(3) agent of lactic acid bacteria inoculum concentration: Yoghourt is V/V ﹚ by 2%-15% inoculation Liang ﹙ and is inoculated in the sweet potato cow's milk compound of sterilizing;

(4) sweet potato cow's milk mixed culture fermentation temperature: by postvaccinal batch mixing at 28 DEG C-48 DEG C temperature conditions bottom fermentation 5h-36h;

(5) allotment of alpine yarrow milk acid bacteria beverage

5.1 acidified milk amount of water: the sweet potato yogurt fermented and water are V/V ﹚ by 1: 2-1: 10 Jia Shui ﹙;

5.2 beverage sugaring amounts: be W/W fermenting the Zhe Tang ﹙ adding 3%-11% in sweet potato yogurt allocation process);

5.3 acid additions: citric acid is W/W ﹚ proportioning with tartaric acid by 1: 1-1: 5 ﹙ and mixes, get 0.1%-0.5% ﹙ and are W/W ﹚ and are formulated in beverage;

Allocate the milky that the sweet potato sour milk beverage color and luster made is uniformity; Flavour is unique, fine and smooth tasty and refreshing, give off a strong fragrance, sour-sweet tasty and refreshing moderate; Structural state closely, evenly, bubble-free, free from admixture, not stratified; Cheap, its product meets the requirement of corresponding state food hygienic quality; To be lactic acid bacteria by the compound of sweet potato and milk ferment this fermented beverage forms, and have the feature of lactic acid drink, and lactobacillus-fermented can produce the metabolites such as a large amount of organic acid and amino acid, has to suppress spoilage organisms, improve the physiological function such as digestibility, anti-cancer; Drink for a long time, of great advantage to health, market prospects are very wide.