CN109480157A - A kind of Chinese yam powder, sterilization type lactobacillus-fermented Yam beverage and preparation method thereof - Google Patents
A kind of Chinese yam powder, sterilization type lactobacillus-fermented Yam beverage and preparation method thereof Download PDFInfo
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- CN109480157A CN109480157A CN201811606815.9A CN201811606815A CN109480157A CN 109480157 A CN109480157 A CN 109480157A CN 201811606815 A CN201811606815 A CN 201811606815A CN 109480157 A CN109480157 A CN 109480157A
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- lactobacillus
- yam
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
Abstract
The invention discloses a kind of Chinese yam powders, sterilization type lactobacillus-fermented Yam beverage and preparation method thereof, belong to food processing technology field.The present invention using RHIIZOMA DIOSCOREAE from Henan of China through peeling, slice, color protection, baking and crushing and etc. the Chinese yam powder that is prepared be raw material through saccharification, fermentation, allotment, homogeneous and sterilization and etc. be formulated.Chinese yam fermented beverage made of the present invention can be stored at room temperature without layering and precipitating phenomenon, sweet and sour taste, and long shelf-life was up to 12 months.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Chinese yam powder, sterilization type lactobacillus-fermented Chinese yam
Beverage and preparation method thereof.
Background technique
Lactic acid bacteria refers to that fermenting carbohydrate primary product is a kind of general name without gemma, gram-positive bacterium of lactic acid,
It is the human immunocytes such as macrophage, NK cell " excitant ", lactic acid bacteria can activate these cells intracorporal to eliminate
Harmful bacteria and the activity for inhibiting cancer cell；Lactic acid bacteria can improve flavor, quality and the nutrition of food, extend the shelf life, and have and adjust
Section intestinal flora balance, antibacterial, it is antitumor, reduce cholesterol, it is anti-treat constipation, improve the uncomfortable, anti-aging of lactose etc. it is important
Functions of Physiological Health Care is widely used in food service industry.
RHIIZOMA DIOSCOREAE from Henan of China is the stem tuber of Dioscoreaceae perennial root gadding plant Dioscorea, it is a kind of integration of drinking and medicinal herbs preciousness medicine
Material has more than 2000 years edible history in China；There are specific considerations in Compendium of Material Medica written by Ming Dynasty's physician's Li Shizhen (1518-1593 A.D.): mountain
Medicine, property, sweet, warm, flat, long term usage is clear-headed and clear-sighted, not hungry macrobiosis of making light of one's life by commiting suicide；Shennong's Herbal claims its " mild-natured, sweet in flavor, tonifying spleen and stomach, benefit
Lung kidney, promotes the production of body fluid to quench thirst, kidney-nourishing gas, antidiarrheal dysentery, resolving sputum saliva, moistens fur ", record in " book on Chinese herbal medicine is looked for the truth " " this categorys food, though gas it is warm and
But it puts down, is the yin of tonifying spleen lung；It is so that fur can be moistened, long muscle is sweet in flavor and salty, and energy kidney-nourishing is negative by force ".
Traditional Yam beverage is mostly used fresh Chinese yam peeling and is beaten, easily occur being layered and deposited phenomenon and mouthfeel not
It is good.And lactacidase fermenting beverage requires cryopreservation and the shelf-life is short.
The present invention bakes smashed subtle Chinese yam powder as raw material using RHIIZOMA DIOSCOREAE from Henan of China, and mountain can be assigned after lactobacillus-fermented
The refreshing flavor of the unique acid of medicine beverage, increases the tasty and refreshing property of product, and Chinese yam is rich in vegetable protein, can generate after lactobacillus-fermented
The bioactive substances such as the active peptides with relevant physiological function improve Chinese yam value-added content of product；Sterilization type Chinese yam drink
Material can normal temperature storage, long shelf-life was up to 12 months；Its deep exploitation to agricultural and sideline product, so that Chinese yam fermented beverage is in practical life
It produces and is of great significance in application.
Summary of the invention
To solve the above problems, the present invention provides a kind of Chinese yam powder, sterilization type lactobacillus-fermented Yam beverage and its system
Preparation Method, with solve Chinese yam fermented beverage easily occur being layered and deposited phenomenon and mouthfeel it is bad, low-temperature storage, the shelf-life is short etc. to ask
Topic.
In a first aspect, the present invention provides a kind of preparation method of Chinese yam powder, process flow is as follows:
1, it pre-processes
Select any surface finish, without moth, without mildew spot and rotten fresh high-quality RHIIZOMA DIOSCOREAE from Henan of China, clean, 2-5mm is cut into peeling
Thin slice；
2, color protection
The RHIIZOMA DIOSCOREAE from Henan of China having cuting slice is immersed into color protection 25-30min in colour protecting liquid immediately；
3, it bakes
The yam slice cherished after color protection is cleaned, ripe RHIIZOMA DIOSCOREAE from Henan of China, stoving temperature 60-65 are processed as with low temperature baking device
DEG C, time 6-8h；
4, it crushes
Ripe RHIIZOMA DIOSCOREAE from Henan of China is baked into ripe Chinese yam powder by the low temperature that micronizer is ground into 300-500 mesh.
With reference to first aspect, colour protecting liquid component are as follows: citric acid 0.001-0.4%, phytic acid 0.01-0.4%, surplus are water.
Second aspect, the present invention provide a kind of sterilization type lactobacillus-fermented Yam beverage, including the following raw material of parts by weight:
Chinese yam powder 5-10 parts described in first aspect, 0.1-1 parts of lactic acid bacteria, 0.01-1 parts of prebiotics, 0.3-1 parts of stabilizer, anti-corrosion
0.001-0.01 parts of agent, surplus is water.
The third aspect, the present invention provide a kind of preparation method of sterilization type lactobacillus-fermented Yam beverage, and process flow is such as
Under:
1, prepared by Chinese Yam Medium: Chinese yam powder and water being stirred, heating saccharification, sterilizing cooling；
2, ferment: inoculated plant lactobacillus, lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus rhamnosus, goldbeater's skin are bright by a certain percentage
One of beading bacterium, Lactobacillus delbrueckii a variety of ferment；
3, it deploys: a certain amount of preservative being added in fermentation liquid, stabilizer is deployed；
4, seasoning liquid homogeneous: is subjected to high-pressure homogeneous processing；
5, it sterilizes: obtained feed liquid being subjected to sterilization and is got product.
In conjunction with the third aspect, in one embodiment of the invention, concrete operation step in the step 1 are as follows: in 90-
5-10 parts of Chinese yam powder is added in 95 parts of water while stirring, be saccharified 0.5-1h under the conditions of 80-90 DEG C；0.001- is added
The oligofructose of 0.01% isomalt, 0.001-0.005%, sterilize 5-15min under the conditions of 115-125 DEG C, cooling
To 30-40 DEG C.
In conjunction with the third aspect, in one embodiment of the invention, concrete operation step in the step 2 are as follows: upper
State in Chinese Yam Medium by 0.1-1% inoculum concentration access lactobacillus plantarum, lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus rhamnosus,
One of Leuconostoc mesenteroides, Lactobacillus delbrueckii or a variety of constant temperature incubation 16-18h at 36 ± 1 DEG C, revolving speed 30rpm are obtained
To Chinese yam fermentation liquid.
In conjunction with the third aspect, in one embodiment of the invention, concrete operation step in the step 3 are as follows: will
Potassium sorbate, 0.1-0.5% sodium alginate, 0.01-0.1% xanthan gum and the 0.01-0.1% carboxymethyl cellulose of 0.001-0.01%
Sodium is dry-mixed uniformly to be stirred while adding in 50 ± 1 DEG C of 0.5-2 parts of water, until being completely dissolved, under the conditions of 115 DEG C of 5-20min
Sterilizing, is cooled to 35-40 DEG C, is added in Chinese yam fermentation liquid, stirs evenly in 1-3% ratio.
In conjunction with the third aspect, in one embodiment of the invention, concrete operation step in the step 4 are as follows: will adjust
The fermentation liquid prepared is heated to 50-60 DEG C, homogeneous 3-5min under the conditions of 20-30Mpa.
The beneficial effects of the present invention are:
1, the present invention provides a kind of preparation method of Chinese yam powder, and yam flour is ground into ultra-micro powder by micronizer,
It crushes the large particulate matter in Chinese yam all, solves the problems, such as that traditional Chinese yam easily occurs deposited phenomenon when preparing beverage.
2, the preparation method of a kind of sterilization type lactobacillus-fermented Yam beverage provided by the invention, the energy after lactobacillus-fermented
It enough assigns Yam beverage the unique refreshing flavor of acid, increases the tasty and refreshing property of product, solve that traditional Yam beverage mouthfeel is bad to ask
Topic, and sterilization type fermented beverage solves the problems such as active lactic acid bacteria drink bacterium number is unstable, the shelf-life is short and storage temperature is low.
3, production technology of the present invention is reasonable, is suitble to large-scale production.Not only promote the development of Chinese yam deep processing, Er Qieyou
Conducive to Chinese yam industry development, promote yam cultivation, pushes the development of China's agricultural economy.
Specific embodiment
Combined with specific embodiments below, the technical solutions of the present invention will be further described.Unless specifically indicated,
Technological means used in the present invention is method known in those skilled in the art.In addition, embodiment is merely to illustrate this
Invention, the range being not intended to limit the present invention, the spirit and scope of the invention are limited only by the claims that follow.For this field
For technical staff, under the premise of without departing substantially from spirit and scope of the present invention, to the material component and dosage in these embodiments
The various changes of progress and change also belong to protection scope of the present invention.
Embodiment 1:
A kind of preparation method of Chinese yam powder, process flow are as follows:
Select any surface finish, without moth, without mildew spot and rotten fresh high-quality RHIIZOMA DIOSCOREAE from Henan of China, clean, peeling is cut into 2mm's
The RHIIZOMA DIOSCOREAE from Henan of China having cuting slice is immersed citric acid 0.3%, color protection 30min in the colour protecting liquid of phytic acid 0.1%, by color protection by thin slice immediately
The yam slice cherished afterwards is cleaned, and ripe RHIIZOMA DIOSCOREAE from Henan of China is processed as with low temperature baking device, bakes 6h at 62 DEG C, by ripe RHIIZOMA DIOSCOREAE from Henan of China
Ripe Chinese yam powder is baked by the low temperature that micronizer is ground into 500 mesh.
Embodiment 2:
A kind of preparation method of Chinese yam powder, process flow are as follows:
Select any surface finish, without moth, without mildew spot and rotten fresh high-quality RHIIZOMA DIOSCOREAE from Henan of China, clean, peeling is cut into 4mm's
The RHIIZOMA DIOSCOREAE from Henan of China having cuting slice is immersed citric acid 0.2%, color protection 25min in the colour protecting liquid of phytic acid 0.3%, by color protection by thin slice immediately
The yam slice cherished afterwards is cleaned, and ripe RHIIZOMA DIOSCOREAE from Henan of China is processed as with low temperature baking device, bakes 7h at 65 DEG C, by ripe RHIIZOMA DIOSCOREAE from Henan of China
Ripe Chinese yam powder is baked by the low temperature that micronizer is ground into 400 mesh.
Embodiment 3:
A kind of preparation method of sterilization type lactobacillus-fermented Yam beverage, process flow are as follows:
(1) prepared by Chinese Yam Medium: 8 parts of Chinese yam powder is added while stirring in 92 parts of water, be saccharified 1h under the conditions of 90 DEG C, adds
Enter 0.01% isomalt, 0.005% oligofructose, sterilize 7min under the conditions of 115 DEG C, is cooled to 36 DEG C；
(2) it ferments: accessing lactobacillus plantarum, lactobacillus acidophilus, the bright beading of goldbeater's skin by 0.1% inoculum concentration in above-mentioned Chinese Yam Medium
Bacterium, Lactobacillus delbrueckii, Lactobacillus rhamnosus the constant temperature incubation 18h at 35 DEG C, revolving speed 30rpm obtain Chinese yam fermentation liquid；
(3) it deploys: 0.005% potassium sorbate, 0.3% sodium alginate, 0.1% xanthan gum and 0.05% sodium carboxymethylcellulose is done
It is mixed even, is stirred while adding in 50 DEG C of 1 part of water, until being completely dissolved, sterilize under the conditions of 115 DEG C of 7min, be cooled to 36
DEG C, it is added in Chinese yam fermentation liquid, stirs evenly by 2%；
(4) homogeneous: being heated to 60 DEG C for deployed fermentation liquid, homogeneous 3min under the conditions of 25Mpa；
(5) it sterilizes: the good Chinese yam fermentation liquid sterilization of homogeneous is got product.
Embodiment 4:
A kind of preparation method of sterilization type lactobacillus-fermented Yam beverage, process flow are as follows:
(1) prepared by Chinese Yam Medium: 5 parts of Chinese yam powder is added while stirring in 95 parts of water, be saccharified 1h under the conditions of 90 DEG C, adds
Enter 0.008% isomalt, 0.005% oligofructose, sterilize 5min under the conditions of 121 DEG C, is cooled to 36 DEG C；
(2) ferment: in above-mentioned Chinese Yam Medium by 1% inoculum concentration access lactobacillus plantarum, lactobacillus acidophilus, Leuconostoc mesenteroides,
Lactobacillus delbrueckii, Lactobacillus rhamnosus the constant temperature incubation 16h at 36 DEG C, revolving speed 30rpm obtain Chinese yam fermentation liquid；
(3) it deploys: 0.01% potassium sorbate, 0.2% sodium alginate, 0.05% xanthan gum and 0.05% sodium carboxymethylcellulose is done
It is mixed even, is stirred while adding in 51 DEG C of 1 part of water, until being completely dissolved, sterilize under the conditions of 115 DEG C of 20min, be cooled to 37
DEG C, it is added in Chinese yam fermentation liquid, stirs evenly by 3%；
(4) homogeneous: being heated to 55 DEG C for deployed fermentation liquid, homogeneous 5min under the conditions of 25Mpa；
(5) it sterilizes: the good Chinese yam fermentation liquid sterilization of homogeneous is got product.
Embodiment 5
A kind of preparation method of sterilization type lactobacillus-fermented Yam beverage, process flow are as follows:
(1) prepared by Chinese Yam Medium: 6 parts of Chinese yam powder is added while stirring in 94 parts of water, be saccharified 1h under the conditions of 85 DEG C, adds
Enter 0.008% isomalt, 0.005% oligofructose, sterilize 5min under the conditions of 121 DEG C, is cooled to 36 DEG C；
(2) ferment: in above-mentioned Chinese Yam Medium by 1% inoculum concentration access lactobacillus plantarum, lactobacillus acidophilus, Leuconostoc mesenteroides,
Lactobacillus delbrueckii, Lactobacillus rhamnosus the constant temperature incubation 16h at 36 DEG C, revolving speed 30rpm obtain Chinese yam fermentation liquid；
(3) it deploys: 0.01% potassium sorbate, 0.2% sodium alginate, 0.05% xanthan gum and 0.05% sodium carboxymethylcellulose is done
It is mixed even, is stirred while adding in 50 DEG C of 0.5 part of water, until being completely dissolved, sterilize, be cooled under the conditions of 115 DEG C of 20min
It 40 DEG C, is added in Chinese yam fermentation liquid, stirs evenly by 2%；
(4) homogeneous: being heated to 55 DEG C for deployed fermentation liquid, homogeneous 5min under the conditions of 25Mpa；
(5) it sterilizes: the good Chinese yam fermentation liquid sterilization of homogeneous is got product.
Claims (8)
1. a kind of preparation method of Chinese yam powder, which is characterized in that process flow is as follows:
(1) it pre-processes
Select any surface finish, without moth, without mildew spot and rotten fresh high-quality RHIIZOMA DIOSCOREAE from Henan of China, clean, 2-5mm is cut into peeling
Thin slice；
(2) color protection
The RHIIZOMA DIOSCOREAE from Henan of China having cuting slice is immersed into color protection 25-30min in colour protecting liquid immediately；
(3) it bakes
The yam slice cherished after color protection is cleaned, ripe RHIIZOMA DIOSCOREAE from Henan of China, stoving temperature 60-65 are processed as with low temperature baking device
DEG C, time 6-8h；
(4) it crushes
Ripe RHIIZOMA DIOSCOREAE from Henan of China is baked into ripe Chinese yam powder by the low temperature that micronizer is ground into 300-500 mesh.
2. according to claim 1, colour protecting liquid component are as follows: citric acid 0.001-0.4%, phytic acid 0.01-0.4%, surplus are water.
3. a kind of sterilization type lactobacillus-fermented Yam beverage, which is characterized in that including the following component of parts by weight: lactic acid bacteria 0.1-
1 part, 0.01-1 parts of prebiotics, 0.3-1 parts of stabilizer, 0.001-0.01 parts of preservative further include bosom claimed in claims 1-2
5-10 parts of yam flour, surplus is water.
4. the preparation method of sterilization type lactobacillus-fermented Yam beverage as claimed in claim 3, which is characterized in that process flow is such as
Under:
(1) prepared by Chinese Yam Medium: yam flour and water are stirred, are saccharified, sterilizing cooling；
(2) it ferments: inoculated plant lactobacillus, lactobacillus acidophilus, lactobacillus fermenti, Lactobacillus rhamnosus, goldbeater's skin by a certain percentage
One of leukonid, Lactobacillus delbrueckii a variety of ferment；
(3) it deploys: a certain amount of preservative being added in fermentation liquid, stabilizer is deployed；
(4) seasoning liquid homogeneous: is subjected to high-pressure homogeneous processing；
(5) it sterilizes: obtained feed liquid being subjected to sterilization and is got product.
5. the preparation method of sterilization type lactobacillus-fermented Yam beverage according to claim 4, which is characterized in that the mountain
Medicine matrix prepares concrete operation step are as follows: 5-10 parts of Chinese yam powder is added while stirring in 90-95 parts of water, at 80-90 DEG C
Under the conditions of be saccharified 0.5-1h；The isomalt of 0.001-0.01%, the oligofructose of 0.001-0.005% is added, in 115-
Sterilize 5-15min under the conditions of 125 DEG C, is cooled to 30-40 DEG C.
6. the preparation method of sterilization type lactobacillus-fermented Yam beverage according to claim 4, which is characterized in that described to connect
Kind amount is 0.1-1%, and fermentation condition is constant temperature incubation 16-18h, revolving speed 30rpm at 36 ± 1 DEG C.
7. the preparation method of sterilization type lactobacillus-fermented Yam beverage according to claim 4, which is characterized in that the tune
The concrete operation step matched: by the potassium sorbate of 0.001-0.01%, 0.1-0.5% sodium alginate, 0.01-0.1% xanthan gum and
0.01-0.1% sodium carboxymethylcellulose is dry-mixed uniformly to be stirred while adding in 50 ± 1 DEG C of 0.5-2 parts of water, until completely molten
Solution, sterilizes under the conditions of 115 DEG C of 5-20min, is cooled to 35-40 DEG C, is added in Chinese yam fermentation liquid, stirs evenly by 1-3%.
8. the preparation method of sterilization type lactobacillus-fermented Yam beverage according to claim 4, which is characterized in that described equal
Matter condition are as follows: deployed fermentation liquid is heated to 50-60 DEG C, homogeneous 3-5min under the conditions of 20-30Mpa.
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| CN1443476A (en) * | 2003-03-05 | 2003-09-24 | 中国农业大学 | Chinese yam product and its preparation method |
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