CN107647218A - A kind of manufacture craft of sweet potato fermented beverage - Google Patents
A kind of manufacture craft of sweet potato fermented beverage Download PDFInfo
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- CN107647218A CN107647218A CN201710855013.0A CN201710855013A CN107647218A CN 107647218 A CN107647218 A CN 107647218A CN 201710855013 A CN201710855013 A CN 201710855013A CN 107647218 A CN107647218 A CN 107647218A
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- sweet potato
- fermented beverage
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 89
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 89
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 8
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of manufacture craft of sweet potato fermented beverage, is related to food processing technology field, comprises the following steps：1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the 8min of blanching 2 at 92 96 DEG C；3) sweet potato block is taken out, adds by mass fraction after the water of 3 times of sweet potato block and is crushed with pulverizer, after 92 96 DEG C of water-baths are gelatinized 25min, standing is cooled to normal temperature；4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；5) by Lactobacillus delbrueckii, lactobacillus bulgaricus or arbitrarily takes two kinds to be inoculated into sweet potato homogeneous at streptococcus thermophilus one of which or three kinds, and ferment 10 50h；6) after fermenting, filling to obtain sweet potato fermented beverage finished product after adding suitable amount of sucrose, the present invention is fermented and beverage is made, rich in taste, make full use of sweet potato resource, increase economic efficiency by rationally utilizing sweet potato.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manufacture craft of sweet potato fermented beverage.
Background technology
Sweet potato is that a whole body is all precious food, has very high nutritional condition, once " turns into 21 by the World Health Organization
The food of century most nutrition ", sweet potato contain abundant starch, dietary fiber, carrotene, vitamin A, B races, C, E and
The remaining kind mineral matter elements and linoleic acid etc. of the l0 such as potassium, iron, copper, selenium, calcium, nutritive value is very high, and have anticancer, be beneficial to heart,
Anti-diabetic etc. acts on, by nutritionist as the most balanced health food of a kind of dietotherapeutic, nutrition.Particularly in sweet potato
Containing a large amount of dietary fibers, absorption can not be digested in enteron aisle, enteron aisle can be stimulated, enhancing is wriggled, and catharsis and toxin expelling, delays people to decline
Old process, help to prevent the generation of hemorrhoid and colorectal cancer.
In the market beverage is omnifarious to be described with this word, but upper production does not have also sweet potato fermenting beverage at present
Have, sweet potato is the food of good edible health.The production and processing of China sweet potato also all rests on the processing of starch from sweet potato, sweet potato
Use value and economy all do not develop also.Cause present sweet potato economic value very low, while also result in sweet potato certainly
The wasting of resources of body, China's sweet potato resource is extremely abundant, therefore, if rational exploitation and utilization sweet potato resource, can sufficiently be opened
The economic value of rubescent potato also improves the income of sweet potato to peasant simultaneously, while is also reduced the heavy burdens for the pollution of environment.
The content of the invention
The invention provides a kind of manufacture craft of sweet potato fermented beverage, carries out rational development and application to sweet potato, obtains
Sweet potato fermented beverage, has the unique taste, and increases economic efficiency.
A kind of manufacture craft of sweet potato fermented beverage, comprises the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 2-8min at 92-96 DEG C；
3) sweet potato block is taken out, is added by mass fraction after the water of 3 times of sweet potato block after being crushed with pulverizer, then at 92-96 DEG C
After water-bath gelatinization 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) by Lactobacillus delbrueckii, lactobacillus bulgaricus or arbitrarily takes two kinds to connect at streptococcus thermophilus one of which or three kinds
Kind is into sweet potato homogeneous, and ferment 10-50h；
6) it is filling to obtain sweet potato fermented beverage finished product after adding suitable amount of sucrose after fermenting.
Further, the enzyme activity of the carbohydrase is 50,000 u/g.
Further, Lactobacillus delbrueckii, lactobacillus bulgaricus, three kinds of streptococcus thermophilus are pressed 1：3：2 ratio inoculation
Into sweet potato homogeneous, ferment 24h.
Further, in step 2), blanching treatment time 5min, blanching 24h in step 5).
The advantage of the invention is that：First, sent out by the delicious nutritious sweet potato that can be made of reasonable process step
Ferment beverage, second, sweet potato can be made full use of, by the benefit of sweet potato, agriculture name income is improved, mitigates pollution pressure.
Brief description of the drawings
Fig. 1 is a kind of flow chart of the manufacture craft of sweet potato fermented beverage of the present invention.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In accompanying drawing, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1
With reference to accompanying drawing 1, a kind of manufacture craft of sweet potato fermented beverage of the present invention, comprise the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 5min at 92 DEG C；
3) sweet potato block is taken out, is added by mass fraction after the water of 3 times of sweet potato block after being crushed with pulverizer, then at 92 DEG C of water-baths
After being gelatinized 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) Lactobacillus delbrueckii is inoculated into sweet potato homogeneous, ferment 12h；
6) after fermenting, after adding suitable amount of sucrose, filling to obtain sweet potato fermented beverage finished product, the addition of sucrose is according to mouthfeel
Need to add, add the 2% of gross weight here.
Further, the enzyme activity of the carbohydrase is 50,000 u/g.
Embodiment 2
A kind of manufacture craft of sweet potato fermented beverage, comprises the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 5min at 96 DEG C；
3) sweet potato block is taken out, is added by mass fraction after the water of 3 times of sweet potato block after being crushed with pulverizer, then at 96 DEG C of water-baths
After being gelatinized 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) by streptococcus thermophilus, it is inoculated into sweet potato homogeneous, and ferment 48h；
6) after fermenting, after adding suitable amount of sucrose, filling to obtain sweet potato fermented beverage finished product, the addition of sucrose is according to mouthfeel
Need to add, add the 2% of gross weight here.
Further, the enzyme activity of the carbohydrase is 50,000 u/g.
Embodiment 3
A kind of manufacture craft of sweet potato fermented beverage, comprises the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 5min at 96 DEG C；
3) sweet potato block is taken out, is added by mass fraction after the water of 3 times of sweet potato block after being crushed with pulverizer, then at 96 DEG C of water-baths
After being gelatinized 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) by lactobacillus bulgaricus, it is inoculated into sweet potato homogeneous, and ferment 48h；
6) after fermenting, after adding suitable amount of sucrose, filling to obtain sweet potato fermented beverage finished product, the addition of sucrose is according to mouthfeel
Need to add, add the 2% of gross weight here.
Further, the enzyme activity of the carbohydrase is 50,000 u/g.
Embodiment 4
A kind of manufacture craft of sweet potato fermented beverage, comprises the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 5min at 94 DEG C；
3) sweet potato block is taken out, is added by mass fraction after the water of 3 times of sweet potato block after being crushed with pulverizer, then at 94 DEG C of water-baths
After being gelatinized 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) Lactobacillus delbrueckii, lactobacillus bulgaricus, three kinds of streptococcus thermophilus are pressed 1：3：It is equal that 2 ratio is inoculated into sweet potato
In matter, ferment 24h；
6) after fermenting, after adding suitable amount of sucrose, filling to obtain sweet potato fermented beverage finished product, the addition of sucrose is according to mouthfeel
Need to add, add the 2% of gross weight here.
Further, the enzyme activity of the carbohydrase is 50,000 u/g.
Following table is is inoculated with using different strain, the pH value and acidity value of the zymotic fluid that the different fermentations time obtains
As can be seen from the above table, the length of three kinds of strains best fermentation time of ferment effect together is to pH value and the shadow of acidity
It is little to ring change, wherein their best proportion is Lactobacillus delbrueckii：Lactobacillus bulgaricus：The ratio of streptococcus thermophilus is 1:
3:2。
The advantage of the invention is that：First, sent out by the delicious nutritious sweet potato that can be made of reasonable process step
Ferment beverage, second, sweet potato can be made full use of, by the benefit of sweet potato, agriculture name income is improved, mitigates pollution pressure.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Other identical element also be present in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (4)
1. a kind of manufacture craft of sweet potato fermented beverage, it is characterised in that comprise the following steps：
1) new fresh sweet potatoes are taken, simultaneously stripping and slicing is standby for peeling after cleaning；
2) sweet potato block is positioned in 0.2% aqueous citric acid solution, the blanching 2-8min at 92-96 DEG C；
3) sweet potato block is taken out, adds by mass fraction after the water of 3 times of sweet potato block and is crushed with pulverizer, pasted then at 92-96 DEG C of water-bath
After changing 25min, standing is cooled to normal temperature；
4) and then carbohydrase is added, keeps 3h at a temperature of 60 DEG C, obtain sweet potato homogeneous；
5) by Lactobacillus delbrueckii, lactobacillus bulgaricus or arbitrarily takes two kinds to be inoculated at streptococcus thermophilus one of which or three kinds
In sweet potato homogeneous, ferment 10-50h；
6) it is filling to obtain sweet potato fermented beverage finished product after adding suitable amount of sucrose after fermenting.
A kind of 2. manufacture craft of sweet potato fermented beverage according to claim 1, it is characterised in that the enzyme of the carbohydrase
Vigor is 50,000 u/g.
A kind of 3. manufacture craft of sweet potato fermented beverage according to claim 1, it is characterised in that by Lactobacillus delbrueckii,
Lactobacillus bulgaricus, three kinds of streptococcus thermophilus press 1：3：2 ratio is inoculated into sweet potato homogeneous, and ferment 24h.
A kind of 4. manufacture craft of sweet potato fermented beverage according to claim 1, it is characterised in that in step 2), blanching
Time is 5min, blanching 24h in step 5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710855013.0A CN107647218A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft of sweet potato fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710855013.0A CN107647218A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft of sweet potato fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647218A true CN107647218A (en) | 2018-02-02 |
Family
ID=61130520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710855013.0A Withdrawn CN107647218A (en) | 2017-09-20 | 2017-09-20 | A kind of manufacture craft of sweet potato fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647218A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859256A (en) * | 2019-10-28 | 2020-03-06 | 国投中鲁果汁股份有限公司 | Levan-rich probiotic health-care sweet potato fermented milk beverage and preparation method thereof |
| CN110859255A (en) * | 2019-10-28 | 2020-03-06 | 国投中鲁果汁股份有限公司 | Cancer-preventing and detoxifying sweet potato cloudy juice beverage and preparation process thereof |
| CN111011673A (en) * | 2019-10-28 | 2020-04-17 | 国投中鲁果汁股份有限公司 | Digestion-aiding nutritional health-care sweet potato fermented beverage and preparation method thereof |
| CN113693218A (en) * | 2020-09-01 | 2021-11-26 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity |
| CN114081149A (en) * | 2021-12-08 | 2022-02-25 | 周鸿遂 | Processing method of flavored dried sweet potatoes |
-
2017
- 2017-09-20 CN CN201710855013.0A patent/CN107647218A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110859256A (en) * | 2019-10-28 | 2020-03-06 | 国投中鲁果汁股份有限公司 | Levan-rich probiotic health-care sweet potato fermented milk beverage and preparation method thereof |
| CN110859255A (en) * | 2019-10-28 | 2020-03-06 | 国投中鲁果汁股份有限公司 | Cancer-preventing and detoxifying sweet potato cloudy juice beverage and preparation process thereof |
| CN111011673A (en) * | 2019-10-28 | 2020-04-17 | 国投中鲁果汁股份有限公司 | Digestion-aiding nutritional health-care sweet potato fermented beverage and preparation method thereof |
| CN113693218A (en) * | 2020-09-01 | 2021-11-26 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity |
| CN113693218B (en) * | 2020-09-01 | 2024-06-11 | 杭州千岛湖明昊农业开发有限公司 | Sweet potato ferment containing high content of beta-glucan and food composition containing the same for enhancing immunity |
| CN114081149A (en) * | 2021-12-08 | 2022-02-25 | 周鸿遂 | Processing method of flavored dried sweet potatoes |
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