CN110800901A - Method for fermenting Chinese yam pulp by using plant probiotics - Google Patents
Method for fermenting Chinese yam pulp by using plant probiotics Download PDFInfo
- Publication number
- CN110800901A CN110800901A CN201911276790.5A CN201911276790A CN110800901A CN 110800901 A CN110800901 A CN 110800901A CN 201911276790 A CN201911276790 A CN 201911276790A CN 110800901 A CN110800901 A CN 110800901A
- Authority
- CN
- China
- Prior art keywords
- yam
- pulp
- fermentation
- yam pulp
- chinese yam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for fermenting Chinese yam pulp by using plant probiotics, which solves the problems of poor flavor, high processing cost and serious nutrient loss in processing of Chinese yam pulp products. The method is specifically completed by the steps of pretreatment, crushing, softening, curing, enzymolysis, pulping, blending, primary sterilization cooling, fermentation, centrifugation, degassing, homogenization, secondary sterilization cooling, sterile cold filling and the like, and by adopting a probiotic fermentation process, the yam pulp generates lactic acid and salt substances thereof with a fresh-keeping effect, generates better fermentation flavor and antibacterial substances, improves the fragrance and the taste of the yam pulp, effectively reduces the sterilization conditions of the yam pulp, saves the cost, retains the nutrient components of yam, increases the nutrition of fermentation products, and prolongs the shelf life of the yam product raw materials.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable deep processing, in particular to a method for fermenting Chinese yam pulp by using plant probiotics.
Background
At present, Chinese yam products are sold mainly in the form of fresh vegetables, although some emerging products are displayed as composite-taste beverages, the main reasons for the products are that fermented yam pulp products are found, and the main reasons are the following difficulties in the yam processing process:
1) pure fruit juice prepared from the raw yam pulp has poor taste, a flavoring agent, essence and the like need to be supplemented, and a preservative is required to be added due to the difficulty in storage, so that the nutrition of the yam cannot be completely reserved, the quality of the yam can be improved through probiotic fermentation, but a proper probiotic formula for fermentation of the yam does not exist in the prior art;
2) the yam has high starch content, the macromolecular particles cause uncomfortable taste and are difficult to digest, and how to hydrolyze the yam into the micromolecular particles which are easy to be absorbed by human bodies is one of the difficulties in the processing process.
Therefore, how to provide a method for fermenting Chinese yam pulp by using plant probiotics is a problem which needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
The invention aims to provide a method for fermenting Chinese yam pulp by using plant probiotics, which is characterized in that Chinese yam is deeply processed, and beverage production is carried out after pulping, so that the phenomena of poor flavor, short shelf life and serious nutrient loss in processing of the obtained product are avoided.
According to the invention, the yam pulp generates lactic acid and salt substances thereof with a fresh-keeping effect through a probiotic fermentation process, so that the fragrance and the taste of the yam pulp are improved, the pH of the product is reduced, antibacterial substances are generated, the sterilization conditions of the yam pulp are effectively reduced, the quality guarantee period of the yam product raw materials is prolonged, and the application width of the yam product in the food industry is expanded.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for fermenting Chinese yam pulp by using plant probiotics comprises the following steps:
a. pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, checking fruit, and pre-cooking;
b. crushing: conveying the processed Chinese yam to a hammer crusher with the rotation speed of 1000-; (ii) a
c. Softening: heating rhizoma Dioscoreae granules to 90-95 deg.C in sealed pipeline;
d. curing and enzymolysis: adding high temperature amylase into the curing tank, keeping the temperature at 90-95 ℃, and performing enzymolysis for 90 min;
e. pulping: d, enabling the yam particles treated in the step d to pass through a double-channel beater with the rotating speed of 1400-1600r/min, enabling the diameter of a first sieve hole to be 1-1.5mm, and the diameter of a second sieve hole to be 0.6-1.0mm, beating and deslagging, effectively removing peels and the like, and simultaneously destroying cells in pulp, and enabling nutrient substances to be uniform, so that the energy supply and growth of microorganisms in the fermentation process are ensured;
f. blending: cooling the yam pulp to 60 ℃, adding glucoamylase into the yam pulp, continuing enzymolysis for 30min, fully stirring for at least 30min, and supplementing nutrients required by microbial growth and metabolic acid production, so that the yam pulp is fermented to produce acid, can be directly used without being regulated by an acid flavoring agent in an application process, and simultaneously added sugar can moderate various fermented organic acids, so that the mouth feel of the fermented yam pulp is fuller and softer;
g. sterilization and cooling: the casing sterilizer is used for sterilizing at 95-105 ℃, the sterilization time is 120s, the temperature is cooled to 40 ℃, and the mixture is thrown into a fermentation tank, so that the microorganisms introduced in the front-stage processing can be effectively controlled, the fermentation environment is kept, the mixed bacteria are not influenced on the fermentation of lactic acid bacteria, and the energy consumption of production is reduced;
h. fermentation: inoculating fermentation lactic acid bacteria into the yam pulp in the fermentation tank, continuously stirring for 2-3h, keeping the temperature and fermenting for 36-42h after stopping stirring, reducing the pH of the yam pulp from 5.7 to below 4.0, stopping fermentation when the total acid reaches above 0.90%, and when the fermented yam pulp is applied to other products, the fermented yam pulp has a palatable acid feeling, and simultaneously, the fermentation of various bacteria ensures the continuity of fermentation and abundant organic acid types, so that the taste is smoother;
i. centrifuging: large granular substances are removed through a horizontal screw centrifuge, the main rotating speed is 3000-plus 3200r/min, the differential rotation is 7, partial fruit residues and fermented mud are removed, the fermented yam pulp is heated and homogenized along with processing, microorganisms for fermentation all die, and after dilution concentration allocation, the fermented yam pulp sinks with time to generate fermented mud sediment, so that the food sense is seriously affected;
j. degassing and homogenizing: degassing the fermented Chinese yam pulp treated in the step i by a degassing machine, and homogenizing at 35-42 ℃ and 15-25Mpa, so that air in the fermented Chinese yam pulp can be effectively removed, and the fruit and vegetable pulp is prevented from being oxidized to cause changes in flavor and color during storage; meanwhile, some poor flavors generated in the fermentation process are removed, and proper characteristic flavors are reserved;
k. sterilization and cooling: keeping the yam pulp subjected to homogenization treatment for 120s at the temperature of 100-110 ℃ through a sleeve sterilization machine, and then cooling to 40 ℃ to ensure that the fermented yam pulp is not decayed under the condition of keeping good flavor;
l, sterile cold filling: packaging into sterile bags by sterile filling machine, and storing at room temperature for more than 18 months.
Preferably, in the method for fermenting the Chinese yam pulp by the plant probiotics, the Chinese yam is pre-boiled in hot water of 50-60 ℃ for 4min in the step a.
The beneficial effects of the above technical scheme are:
preferably, in the method for fermenting the Chinese yam pulp by using the plant probiotics, the addition amount of the high-temperature amylase in the step d is 1 per mill of the total mass of the materials.
The beneficial effects of the above technical scheme are:
preferably, the yam is fermented by one of the plant probioticsIn the method of pulp, the adding amount of the saccharifying enzyme in the step f is the total mass of the materials
The beneficial effects of the above technical scheme are:
preferably, in the method for fermenting the yam pulp by the plant probiotics, the fermentation lactic acid bacteria in the step h are prepared by pediococcus acidilactici, lactobacillus acidophilus and lactobacillus bulgaricus according to the viable bacteria ratio of 2:1:0.3, and the inoculation amount of the fermentation lactic acid bacteria is
That is, 0.1 ml of fermentation lactic acid bacteria strain activating solution is inoculated into every 1 liter of yam pulp.
The beneficial effects of the above technical scheme are: through the fermentation of various lactic acid bacteria, the yam pulp is soft in mouth feel, rich in acid feel, good in characteristic smell and full in fragrance, and meanwhile, the acidity is moderate when the fermentation is ensured for 36-42 hours under the inoculation amount, so that the yam pulp is suitable for wide application of raw materials, and meanwhile, the decay of fermentation strains is avoided to bring bad smell and flavor.
According to the technical scheme, compared with the prior art, the invention discloses a method for fermenting Chinese yam pulp by using plant probiotics, which has the following advantages:
(1) the invention properly ferments the yam pulp by a plurality of lactic acid bacteria to generate organic acid such as lactic acid and the like, so that the pH of the yam pulp is reduced to below 4.0 from the initial 5.7, thereby reducing the sterilization condition, and the yam pulp is sterilized at the temperature of 100 ℃ and 110 ℃ for 120s and then cooled to 40 ℃ for aseptic filling; meanwhile, the antibacterial substances and lactate generated in the fermentation process of the lactic acid bacteria are utilized to control microorganisms, so that the longer storage period (prolonged to more than 18 months) and the lower sterilization processing conditions of the Chinese yam pulp are ensured, and the processing difficulty, the storage difficulty and the cost are greatly reduced.
(2) The existing yam products in the market mainly comprise yam powder and yam tablets, so that the water retention is reduced, the yam products are kept in a dry state as much as possible, and starch in the yam products is not subjected to enzymolysis, so that the added sugar content in some products is higher, and preservatives and the like are added to ensure that the yam products are not mildewed. The invention realizes that the yam pulp not only produces sugar by enzymolysis of self starch, but also produces a large amount of organic acid such as lactic acid and the like by lactobacillus fermentation, effectively enriches the taste of fruit and vegetable pulp, increases the total acid, and increases the total acid of the yam pulp from 0.16 percent to about 0.90 percent, thereby being directly applied to blending raw materials of yam beverage, and directly adding white granulated sugar and water to blend to obtain palatable beverage without additive.
(3) In the aspect of nutrition, the double-channel amylase is utilized for enzymolysis, macromolecular particles are decomposed, partial starch is converted, and the Chinese yam pulp is more beneficial to absorption by a human body.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
According to the invention, by adopting the probiotic fermentation process, the yam pulp generates lactic acid and salt substances thereof with a fresh-keeping effect, better fermentation flavor and antibacterial substances are generated, the fragrance and the taste of the yam pulp are improved, meanwhile, the sterilization conditions of the yam pulp are effectively reduced, the cost is saved, the nutrient components of the yam are retained, the nutrition of the fermentation product is increased, and the quality guarantee period of the yam product raw material is prolonged. Meanwhile, fermented Chinese yam pulp is subjected to centrifugal separation and fermentation mud through a horizontal decanter centrifuge, so that the fermented Chinese yam pulp can be used for development of Chinese yam beverages and solid dry powder, and the application width of Chinese yam products in the food industry is expanded.
Example 1
A method for fermenting Chinese yam pulp by using plant probiotics comprises the following steps:
a. pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, checking fruit, and pre-boiling with 50 deg.C hot water for 4 min;
b. crushing: putting the processed yam into a hammer crusher with the rotating speed of 1000r/min, arranging a sieve plate with the hole diameter of 1.2cm multiplied by 2.2cm below the hammer crusher, and crushing the yam into yam particles with the diameter of 6 mm;
c. softening: heating rhizoma Dioscoreae granules to 90 deg.C in sealed pipeline;
d. curing and enzymolysis: adding high temperature amylase into the curing tank, keeping the temperature at 90-95 ℃, and performing enzymolysis for 90 min;
e. pulping: putting the yam particles into a double-channel beater at the rotating speed of 1400r/min, wherein the diameter of a first sieve pore is 1.5mm, the diameter of a second sieve pore is 1.0mm, beating and removing residues;
f. blending: cooling to 60 deg.C, adding diastase, performing enzymolysis for 30min, stirring thoroughly for at least 30 min;
g. sterilization and cooling: sterilizing at 100 deg.C for 120s by sleeve sterilizer, cooling to 40 deg.C, and pumping into fermentation tank;
h. fermentation: inoculating fermentation lactic acid bacteria into the Chinese yam pulp in the fermentation tank, continuously stirring for 3h, stopping stirring, and fermenting at the constant temperature for 42h to reduce the pH of the Chinese yam pulp from above 5.7 to below 4.0 and stop fermentation when the total acid is 1.0%; the fermented lactic acid bacteria strain is prepared from pediococcus acidilactici, lactobacillus acidophilus and lactobacillus bulgaricus according to the viable count ratio of 2:1:0.3, and the inoculation amount of the fermented lactic acid bacteria strain is
That is, 0.1 ml of fermentation lactic acid bacteria strain activating solution is inoculated into every 1 liter of yam pulp;
i. centrifuging: centrifuging at 3000r/min by adopting a horizontal screw centrifuge to remove partial pomace and ferment mud;
j. degassing and homogenizing: degassing the fermented rhizoma Dioscoreae pulp obtained by the above steps with degassing machine, and homogenizing at 35 deg.C under 15 Mpa;
k. sterilization and cooling: maintaining the fermented rhizoma Dioscoreae slurry at 102 deg.C for 120s by sleeve sterilizer, and cooling to 40 deg.C;
l, sterile cold filling: packaging into sterile bags by sterile filling machine, and storing at room temperature for more than 18 months.
Example 2
A method for fermenting Chinese yam pulp by using plant probiotics comprises the following steps:
a. pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, checking fruit, and pre-boiling with 55 deg.C hot water for 4 min;
b. crushing: putting the processed yam into a hammer crusher with the rotating speed of 1200r/min, arranging a sieve plate with the hole diameter of 1.2cm multiplied by 2.2cm below the hammer crusher, and crushing the yam into yam particles with the diameter of 5 mm;
c. softening: heating the yam pulp to 93 ℃ in a closed pipeline;
d. curing and enzymolysis: adding high temperature amylase into the curing tank, keeping the temperature at 90-95 ℃, and performing enzymolysis for 90 min;
e. pulping: putting the Chinese yam particles into a double-channel beater at the rotating speed of 1500r/min, wherein the diameter of a first sieve pore is 1.2mm, the diameter of a second sieve pore is 0.8mm, beating and deslagging can be carried out, and peels and the like can be effectively removed;
f. blending: cooling to 60 deg.C, adding diastase, performing enzymolysis for 30min, stirring thoroughly for at least 30 min;
g. sterilization and cooling: sterilizing at 101 deg.C for 120s by casing sterilizer, cooling to 40 deg.C, and pumping into fermentation tank;
h. fermentation: inoculating fermentation lactic acid bacteria into the Chinese yam pulp in the fermentation tank, continuously stirring for 2.5h, stopping stirring, and fermenting at constant temperature for 40h to reduce the pH of the Chinese yam pulp from above 5.7 to below 4.0 and stop fermentation when the total acid is 0.95%; the fermented lactic acid bacteria strain is prepared from pediococcus acidilactici, lactobacillus acidophilus and lactobacillus bulgaricus according to the viable count ratio of 2:1:0.3, and the inoculation amount of the fermented lactic acid bacteria strain isThat is, 0.1 ml of fermentation lactic acid bacteria strain activating solution is inoculated into every 1 liter of yam pulp;
i. centrifuging: centrifuging at 3100r/min by using a horizontal screw centrifuge to remove partial pomace and ferment mud;
j. degassing and homogenizing: degassing the fermented rhizoma Dioscoreae pulp by degassing machine, and homogenizing at 38 deg.C and 20 Mpa;
k. sterilization and cooling: maintaining the fermented rhizoma Dioscoreae slurry at 106 deg.C for 120s by sleeve sterilizer, and cooling to 40 deg.C;
l, sterile cold filling: packaging into sterile bags by sterile filling machine, and storing at room temperature for more than 18 months.
Example 3
A method for fermenting Chinese yam pulp by using plant probiotics comprises the following steps:
a. pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, checking fruit, and pre-boiling with 60 deg.C hot water for 4 min;
b. crushing: putting the processed yam into a hammer crusher with the rotating speed of 1400r/min, arranging a sieve plate with the hole diameter of 1.2cm multiplied by 2.2cm below the hammer crusher, and crushing the yam into yam particles with the diameter of 3 mm;
c. softening: heating rhizoma Dioscoreae granules to 95 deg.C in sealed pipeline;
d. curing and enzymolysis: adding high temperature amylase into the curing tank, keeping the temperature at 90-95 ℃, and performing enzymolysis for 90 min;
e. pulping: putting the Chinese yam particles into a double-channel beater at the rotating speed of 1600r/min, wherein the diameter of a first sieve pore is 1.0mm, the diameter of a second sieve pore is 0.6mm, beating and removing residues;
f. blending: cooling to 60 deg.C, adding diastase, performing enzymolysis for 30min, stirring thoroughly for at least 30 min;
g. sterilization and cooling: sterilizing at 102 deg.C for 120s by sleeve sterilizer, cooling to 40 deg.C, and pumping into fermentation tank;
h. fermentation: to the hairInoculating fermentation lactic acid bacteria into the Chinese yam pulp in the fermentation tank, continuously stirring for 2h, stopping stirring, and fermenting for 38h under heat preservation to reduce the pH of the Chinese yam pulp from above 5.7 to below 4.0, and stopping fermentation when the total acid is 0.90%; the fermented lactic acid bacteria strain is prepared from pediococcus acidilactici, lactobacillus acidophilus and lactobacillus bulgaricus according to the viable count ratio of 2:1:0.3, and the inoculation amount of the fermented lactic acid bacteria strain is
That is, 0.1 ml of fermentation lactic acid bacteria strain activating solution is inoculated into every 1 liter of yam pulp;
i. centrifuging: centrifuging at 3200r/min by adopting a horizontal screw centrifuge to remove partial pomace and ferment mud;
j. degassing and homogenizing: degassing the fermented rhizoma Dioscoreae pulp by degassing machine, and homogenizing at 42 deg.C and 25 Mpa;
k. sterilization and cooling: maintaining the fermented rhizoma Dioscoreae slurry at 108 deg.C for 120s by sleeve sterilizer, and cooling to 40 deg.C;
l, sterile cold filling: packaging into sterile bags by sterile filling machine, and storing at room temperature for more than 18 months.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (5)
1. A method for fermenting Chinese yam pulp by using plant probiotics is characterized by comprising the following steps:
a. pretreatment of Chinese yam: cleaning rhizoma Dioscoreae, checking fruit, and pre-cooking;
b. crushing: conveying the processed yam to a hammer crusher with the rotation speed of 1000-;
c. softening: heating rhizoma Dioscoreae granules to 90-95 deg.C in sealed pipeline;
d. curing and enzymolysis: adding high temperature amylase into the curing tank, keeping the temperature at 90-95 ℃, and performing enzymolysis for 90 min;
e. pulping: d, enabling the Chinese yam particles treated in the step d to pass through a double-pass beater with the rotating speed of 1400-1600r/min, enabling the diameter of a first sieve hole to be 1-1.5mm and the diameter of a second sieve hole to be 0.6-1.0mm, beating and deslagging;
f. blending: cooling rhizoma Dioscoreae pulp to 60 deg.C, adding diastase, and performing enzymolysis for 30 min;
g. sterilization and cooling: sterilizing at 95-105 deg.C for 120s by sleeve sterilizer, cooling to 40 deg.C, and adding into fermentation tank;
h. fermentation: inoculating fermentation lactic acid bacteria into the Chinese yam pulp in the fermentation tank, continuously stirring for 2-3h, stopping stirring, fermenting for 36-42h at a constant temperature to reduce the pH of the Chinese yam pulp from 5.7 to below 4.0, and stopping fermentation when the total acid reaches above 0.90%;
i. centrifuging: removing large particle substances by a horizontal screw centrifuge, wherein the main rotating speed is 3000-3200r/min, and the differential rotation is 7;
j. degassing and homogenizing: degassing the fermented Chinese yam pulp treated in the step i by a degassing machine, and homogenizing at 35-42 ℃ under 15-25 Mpa;
k. sterilization and cooling: keeping the yam pulp subjected to homogenization treatment for 120s at the temperature of 100-110 ℃ by a sleeve sterilization machine, and then cooling to 40 ℃;
l, sterile cold filling: packaging into sterile bags by sterile filling machine, and storing at room temperature for more than 18 months.
2. The method for fermenting yam pulp by using plant probiotics as claimed in claim 1, wherein the yam is pre-cooked in hot water of 50-60 ℃ for 4min in step a.
3. The method for fermenting the yam pulp by the plant probiotics as claimed in claim 1, wherein the addition amount of the high-temperature amylase in the step d is 1 per mill of the total mass of the materials.
4. The method for fermenting yam pulp by using plant probiotics as claimed in claim 1, wherein the saccharifying enzyme is added in step f based on total mass of materials
5. The method for fermenting yam pulp by using plant probiotics as claimed in claim 1, wherein the fermented lactic acid bacteria in step h are Pediococcus acidilactici, Lactobacillus acidophilus and Lactobacillus bulgaricus according to viable bacteria ratio of 2:1:0.3, and the inoculation amount of the fermented lactic acid bacteria is
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911276790.5A CN110800901A (en) | 2019-12-12 | 2019-12-12 | Method for fermenting Chinese yam pulp by using plant probiotics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911276790.5A CN110800901A (en) | 2019-12-12 | 2019-12-12 | Method for fermenting Chinese yam pulp by using plant probiotics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110800901A true CN110800901A (en) | 2020-02-18 |
Family
ID=69493025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911276790.5A Pending CN110800901A (en) | 2019-12-12 | 2019-12-12 | Method for fermenting Chinese yam pulp by using plant probiotics |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110800901A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655920A (en) * | 2020-12-24 | 2021-04-16 | 山东国力生物技术研究院 | Low-sugar nutritional fermented Chinese yam powder and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105941625A (en) * | 2016-04-29 | 2016-09-21 | 河南省淼雨饮品股份有限公司 | Fermented milk-containing Chinese yam beverage and preparation method thereof |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
| CN106721769A (en) * | 2016-11-03 | 2017-05-31 | 商丘师范学院 | A kind of Chinese yam pear juice composite fermented beverage |
| CN107028063A (en) * | 2017-04-24 | 2017-08-11 | 河南科技大学 | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage |
-
2019
- 2019-12-12 CN CN201911276790.5A patent/CN110800901A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542970A (en) * | 2013-10-16 | 2015-04-29 | 河南省淼雨饮品股份有限公司 | A multi-bacteria fermented Chinese yam beverage and a preparation method thereof |
| CN105941625A (en) * | 2016-04-29 | 2016-09-21 | 河南省淼雨饮品股份有限公司 | Fermented milk-containing Chinese yam beverage and preparation method thereof |
| CN105995710A (en) * | 2016-05-25 | 2016-10-12 | 山西达明派食品有限公司 | Method for fermenting fruit and vegetable pulp by adopting plant probiotics |
| CN106213095A (en) * | 2016-06-30 | 2016-12-14 | 恒枫食品科技有限公司 | The preparation method of a kind of fermented fruits and vegetables juice and obtain the application of product |
| CN106721769A (en) * | 2016-11-03 | 2017-05-31 | 商丘师范学院 | A kind of Chinese yam pear juice composite fermented beverage |
| CN107028063A (en) * | 2017-04-24 | 2017-08-11 | 河南科技大学 | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655920A (en) * | 2020-12-24 | 2021-04-16 | 山东国力生物技术研究院 | Low-sugar nutritional fermented Chinese yam powder and preparation method thereof |
| CN112655920B (en) * | 2020-12-24 | 2022-06-07 | 山东国力生物技术研究院 | Low-sugar nutritional fermented yam flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105995710A (en) | Method for fermenting fruit and vegetable pulp by adopting plant probiotics | |
| CN108175015B (en) | Preparation method of plant probiotic fermented apple pulp | |
| CN104686958B (en) | The preparation method of cherry ferment | |
| CN109401908B (en) | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof | |
| CN103932343B (en) | Method for preparing flavored health beverage by fermenting vegetables and fruits | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN110236046A (en) | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof | |
| CN107125525A (en) | A kind of method of plants probiotics fermentation wolfberry fruit syrup | |
| CN105901636A (en) | Chilli pepper fermentation process | |
| CN111165798A (en) | Preparation method of composite fruit and vegetable enzyme and composite fruit and vegetable enzyme | |
| CN101803766B (en) | Method for fermenting flavor chestnut kernel | |
| CN107136372A (en) | A kind of method of plants probiotics fermenting yacon slurry | |
| CN110800900A (en) | Method for fermenting purple sweet potato pulp by using plant probiotics | |
| CN110367429A (en) | A kind of preparation method of dried orange peel ferment drink | |
| CN103320264A (en) | Method for processing composite fermented rice | |
| CN110800901A (en) | Method for fermenting Chinese yam pulp by using plant probiotics | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN113142310A (en) | Preparation method of jackfruit probiotic lactone bean curd | |
| CN107232446A (en) | A kind of method of plants probiotics fermentation jujube slurry | |
| CN111700180A (en) | Microbial fermentation pig feed and preparation process thereof | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| KR101281839B1 (en) | Manufacturing method of yokurt drink using rice | |
| CN106213096A (en) | A kind of method that enzyme beverage prepared by Fructus Musae that ferments | |
| CN101731682A (en) | Peanut protein yoghourt | |
| CN112410153B (en) | High SOD cereal protein liquid and its preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200218 |
|
| RJ01 | Rejection of invention patent application after publication |