CN112322444A

CN112322444A - Preparation method of sweet potato vinegar beverage

Info

Publication number: CN112322444A
Application number: CN202011287262.2A
Authority: CN
Inventors: 黄健; 黄志君; 龙姝涵
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-11-17
Filing date: 2020-11-17
Publication date: 2021-02-05

Abstract

The invention discloses a preparation method of sweet potato vinegar beverage, which comprises the following steps: (1) selecting materials: selecting fresh sweet potatoes without insect pests as raw materials; (2) and (3) mud beating: cooking sweet potatoes, peeling and beating into mashed sweet potatoes; (3) the raw material ratio is as follows: 80-100 jin of mashed sweet potato, 8-10 jin of tea water, 6-8 jin of white sugar, 2-4 jin of lactic acid bacteria, 2-4 jin of microzyme and 2-4 jin of acetic acid bacteria; (4) mixing and fermenting: mixing and uniformly stirring the raw materials, then placing the mixture into a container for anaerobic fermentation, and fermenting for 5-7 days at the temperature of 18-28 ℃; (5) separating pulp from slag: filtering the fermented product to obtain clear raw vinegar mother liquor; (6) blending: blending the original vinegar mother liquor with a proper amount of clear water as required to obtain a finished product sweet potato vinegar raw material liquor; (7) and (3) finished product: and subpackaging the sweet potato vinegar raw material liquid into containers according to the amount, and then sterilizing to obtain the finished product of the sweet potato vinegar beverage.

Description

Preparation method of sweet potato vinegar beverage

Technical Field

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method of a sweet potato vinegar beverage.

Background

Sweet potatoes (with the academic name of Ipomoea batatas), sweet potatoes and sweet potatoes. Sweet potato has sweet taste, and is rich in carbohydrate, dietary fiber, carotene, vitamins, and more than 10 elements such as potassium, magnesium, copper, selenium, and calcium. Although sweet potatoes are small, the nutritional value and the health-care function of the sweet potatoes are very high. Sweet potatoes can be the best ones among grains and vegetables in terms of overall nutrition. The European American praise is the second bread, the former Soviet scientists say it is the future "aerospace food", and the French says it is a genuine "high-grade health food".

Sweet potatoes contain rich starch, dietary fiber, carotene, vitamin A, B, C, E, more than 10 trace elements such as potassium, iron, copper, selenium, calcium and the like, linoleic acid and the like, have high nutritional value, and are called as health-care food with the most balanced nutrition by nutriologists. These substances can maintain the elasticity of blood vessels, and are effective in preventing and treating senile habitual constipation.

Because sweet potatoes have poor taste and high staple food processing cost, the sweet potatoes are mainly used for feeding and used in the starch industry and the chemical industry in China at present. The vinegar is an acidic condiment created by workers in China in long-term production practice and has a long history. Ancient Han has seven events of war, diesel oil salt sauce vinegar tea, vinegar is one of them, it can whet appetite, help digestion, indispensable in people's life. Chinese traditional medicine vinegar also has certain application. Glutinous rice and rice are used as main materials in the south of the Yangtze river in China, sorghum and millet are used for brewing vinegar in the north of the Yangtze river, wheat is used as a raw material of the wheat koji, the wheat koji is staple food, and the amount consumed each year is very large. However, the edible vinegar is produced by the civil dried sweet potatoes for people all the time, but the dried sweet potatoes can be dried only in good weather, and are difficult to be dried in the sun if the people are rainy in the cloudy day, a large amount of sweet potatoes are wasted, labor and time are wasted, and the quality of the brewed edible vinegar is unstable.

Disclosure of Invention

The invention aims to overcome the defects of the prior art, and sweet potato vinegar beverage which is suitable for long-term drinking and is rich in various nutrient substances is prepared by taking sweet potatoes as main raw materials and combining tea leaves.

The invention is realized by adopting the following technical scheme:

a preparation method of sweet potato vinegar beverage comprises the following steps:

(1) selecting materials: selecting fresh sweet potatoes without insect pests as raw materials;

(2) and (3) mud beating: cooking sweet potatoes, peeling and beating into mashed sweet potatoes;

(3) the raw material ratio is as follows: 80-100 jin of mashed sweet potato, 8-10 jin of tea water, 6-8 jin of white sugar, 2-4 jin of lactic acid bacteria, 2-4 jin of microzyme and 2-4 jin of acetic acid bacteria;

(4) mixing and fermenting: mixing and uniformly stirring the raw materials, then placing the mixture into a container for anaerobic fermentation, and fermenting for 5-7 days at the temperature of 18-28 ℃;

(5) separating pulp from slag: filtering the fermented product to obtain clear raw vinegar mother liquor;

(6) blending: blending the original vinegar mother liquor with a proper amount of clear water as required to obtain a finished product sweet potato vinegar raw material liquor;

(7) and (3) finished product: and subpackaging the sweet potato vinegar raw material liquid into containers according to the amount, and then sterilizing to obtain the finished product of the sweet potato vinegar beverage.

It needs to be further explained that the preparation method of the tea water comprises the following steps: adding 3-5 g of tea leaves into every 1000 ml of boiling water, soaking the tea leaves in the water, stirring once every 2 hours for more than 5 times, and filtering to obtain the tea water.

It should be further noted that the tea leaves are any one of green tea, black tea, dark tea, white tea, oolong tea or yellow tea.

The yeast is a group of unicellular, spherical or ellipsoidal eukaryotic cell type microorganisms which propagate in a budding or fission mode. Yeasts are very early applied microorganisms. According to the history, the people who work in our country use yeast to brew wine in the invar commercial era four thousand years ago. The yeast has wider application, is closely related to human beings, and plays an important role in brewing, food, pharmaceutical industry and the like. Can be widely used for food fermentation, beer brewing, alcohol production and the like. The yeast thallus contains abundant protein and vitamins, and can be used as medicinal yeast tablet and feed additive. In addition, the yeast is also an ideal raw material for producing single cell protein, extracting and preparing nucleotide, coenzyme A, cytochrome C, various amino acids and the like, so that the yeast can be industrially produced in large scale and used for supplementing food or feed, producing vitamins, organic acids and the like.

The lactic acid bacteria refer to a general name of a spore-free gram-staining positive bacterium of which the main product of the fermentation carbohydrate is lactic acid. Any bacteria that produce lactic acid from the fermentation of glucose or lactose are collectively referred to as lactic acid bacteria. This is a rather bulky group of bacteria, which can be currently divided into at least 18 genera, and a total of over 200. Most of them are, except for a very small number, flora which are indispensable to the human body and have important physiological functions, and are widely present in the intestinal tract of the human body. At present, as proved by biologists at home and abroad, the intestinal lactobacillus has a very close direct relationship with the health and longevity. Lactic acid bacteria are a probiotic species present in the human body. Lactic acid bacteria are so named because they are capable of fermenting carbohydrates to lactic acid. The probiotics can help digestion and help the health of human intestines, so the probiotics are often regarded as health food and added into the yoghourt.

Lactic acid bacteria can exert a plurality of physiological functions in animals. A large amount of research data show that the lactobacillus can promote the growth of animals, regulate the normal flora of gastrointestinal tracts and maintain the microecological balance, thereby improving the functions of the gastrointestinal tracts; improving the digestibility and the biological value of food; reducing serum cholesterol, and controlling endotoxin; inhibiting the growth of putrefying bacteria in intestinal tract: improving the immunity of the organism, and the like.

It is known from the literature that substances such as organic acids, special enzyme systems, acidomycins and the like generated by fermentation of lactic acid bacteria have special physiological functions, can stimulate tissue development, and have the following effects on the nutritional state, physiological function, immune response, stress response and the like of the organism:

(1) if the lactobacillus can normally exert metabolic activity in vivo, the nutrient substances can be provided to promote the growth of the body, so that the lactobacillus can directly provide available essential amino acids and various vitamins (vitamin B group, vitamin K and the like) for the host, and can also improve the biological activity of mineral elements, thereby achieving the effects of providing essential nutrient substances for the host, enhancing the nutritional metabolism of animals and directly promoting the growth of the animals. Researches of Dalmin and the like report that lactic acid bacteria can improve water quality and improve the survival rate, growth rate and health condition of penaeus monodon. Hamad (1979) tests prove that the nutritive value of grains such as wheat, rice and the like is greatly improved after the grains are fermented by lactic acid bacteria. In addition, acidic metabolites produced by lactic acid bacteria make the intestinal environment acidic, and the optimum pH value of general digestive enzymes is acidic (amylase 6.5 and saccharifying enzyme 4.4), thus being beneficial to digestion and absorption of nutrients. The drastic generation of the nutrient can also strengthen the peristalsis and secretion of intestinal tracts and promote the digestion and the absorption of nutrients.

(2) Improving gastrointestinal function, and maintaining intestinal flora balance, and large amount of microorganisms are parasitized in the whole digestive tract of animals

(3) Improving immunity, the lactobacillus and the bifidobacterium can obviously activate phagocytosis of macrophages on one hand, and on the other hand, the lactobacillus and the bifidobacterium are equivalent to natural autoimmunity due to the fact that the lactobacillus and the bifidobacterium can be planted in intestinal tracts. They also stimulate peritoneal macrophages, induce interferon production, promote cell division, produce antibodies, promote cellular immunity, etc., so they can enhance the nonspecific and specific immune response of the body and improve the disease resistance of the body. Pergidon et al (1988) reported that lactic acid bacteria, when orally administered, had significant activation and promotion effects on galacturonase activity of burclover cells, phagocytic activity of macrophages, and the like. When foreign matter invades the body, the immunocytes are activated by lactic acid bacteria, and the effect of the body on generating antibodies to the foreign matter is enhanced. Chndra (1984) has considered that lactic acid bacteria have an antibody-producing action by stimulating the body, because the bacteria pass through lymph nodes, mucosa stimulating lymphocytes, and then circulate to the bloodstream through mesenteric lymph nodes (MIN) and distribute throughout the body, thereby enhancing the body's immunity.

(4) The lactobacillus has good inhibition effect on putrefying bacteria and low-temperature bacteria. Can be used for preventing and treating diarrhea, dysentery, enteritis, constipation, and various diseases due to intestinal dysfunction and dermatitis.

Acetic acid bacteria are one of the important industrial bacteria. The cells of the acetic acid bacteria are oval to rod-shaped; single, paired or chained; terminal or peripheral hairs; moving or not; gram-negative; the obligate aerobic bacteria oxidize various organic matters into organic acids and other oxides. Typically, growth is vigorous on ethanol or other oxidizable yeast cooking or yeast digest media. An important feature of Acetobacter is the ability to oxidize ethanol to acetic acid, and acetic acid and lactic acid to CO2 and H2O. Some strains are capable of synthesizing cellulose, which constitutes a matrix outside the cell wall, while the bacteria are embedded in entangled sheets of cellosilk. When these species of bacteria grow in a static liquid medium, they form a thin film of cellulose on the surface. Acetic acid bacteria are a prokaryote that proliferate in binary fission. Acetic acid bacteria in nature are widely distributed and grow in orchard soil, grape or rancid food surfaces, and unsterilized vinegar, fruit wine and beer. The metabolic type is heterotrophic, so that oxygen is always required to participate in the fermentation process. Acetic acid bacteria are commonly used in fermentation processes to brew vinegar.

The outstanding substantive features and remarkable progress of the invention are as follows:

1. the sweet potato vinegar beverage provided by the invention has simple preparation process and is easy to implement;

2. the main raw material used for implementing the invention, namely the sweet potato, has wide raw material, low cost, high nutritive value and good health care effect;

3. by implementing the invention, the strain-lactic acid bacteria is used. Is a relatively bulky group of bacteria, which can be currently divided into at least 18 genera, and more than 200. Most of them are, except for a very small number, flora which are indispensable to the human body and have important physiological functions, and are widely present in the intestinal tract of the human body. At present, as proved by biologists at home and abroad, the intestinal lactobacillus has a very close direct relationship with the health and longevity;

4. most of the traditional fruit vinegar is prepared by adding various auxiliary raw materials. By implementing the invention, auxiliary raw materials such as essence and the like are not added in the preparation process of the sweet potato vinegar beverage, and the prepared sweet potato vinegar beverage has pure taste, is soft and tasty. The health-care tea has good palatability and good taste, can stimulate the appetite of people, is a beverage with multiple health-care functions, and has very good market prospect;

5. tea contains tea polyphenol, vinegar is an acidic food, the tea and the vinegar are fused, rich organic acid can promote carbohydrate metabolism, decompose fatigue substances in vivo, eliminate human burnout feeling, maintain acid-base balance of body fluid, regulate qi and promote digestion, so that the blood in a human body is smooth;

6. the sweet potato vinegar beverage provided by the invention not only can resist cancer, remove heat toxin and replenish qi and blood, but also can reduce weight, build body, prevent sub-health, relax bowels and expel toxin and the like.

Detailed Description

Example 1:

(3) the raw material ratio is as follows: 80 jin of mashed sweet potato, 8 jin of tea water, 6 jin of white sugar, 2 jin of lactic acid bacteria, 2 jin of microzyme and 2 jin of acetic acid bacteria;

Example 2:

(3) the raw material ratio is as follows: 90 jin of mashed sweet potato, 9 jin of tea water, 7 jin of white sugar, 3 jin of lactic acid bacteria, 3 jin of yeast and 3 jin of acetic acid bacteria;

Example 3:

(3) the raw material ratio is as follows: 100 jin of mashed sweet potato, 10 jin of tea water, 8 jin of white sugar, 4 jin of lactic acid bacteria, 4 jin of saccharomycete and 4 jin of acetic acid bacteria;

Claims

1. A preparation method of sweet potato vinegar beverage is characterized by comprising the following steps:

2. The preparation method of sweet potato vinegar beverage according to claim 1, wherein the preparation method of the tea water is: adding 3-5 g of tea leaves into every 1000 ml of boiling water, soaking the tea leaves in the water, stirring once every 2 hours for more than 5 times, and filtering to obtain the tea water.

3. The method of preparing sweet potato vinegar beverage according to claim 2, wherein the tea leaves are any one of green tea, black tea, dark tea, white tea, oolong tea, or yellow tea.