CN112956622A - Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method - Google Patents

Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method Download PDF

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Publication number
CN112956622A
CN112956622A CN202110214914.8A CN202110214914A CN112956622A CN 112956622 A CN112956622 A CN 112956622A CN 202110214914 A CN202110214914 A CN 202110214914A CN 112956622 A CN112956622 A CN 112956622A
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China
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potato
fermented
parts
beverage
residue powder
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木泰华
马梦梅
朱莉莉
孙红男
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
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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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2400/125—Casei
    • 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
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/173—Reuteri
    • 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
    • A23V2400/175—Rhamnosus
    • 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
    • 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
    • A23V2400/31—Leuconostoc
    • A23V2400/321—Mesenteroides
    • 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
    • A23V2400/41—Pediococcus
    • A23V2400/413—Acidilactici
    • 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
    • A23V2400/41—Pediococcus
    • A23V2400/427—Pentosaceus
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/513—Adolescentes
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/519—Breve
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Polymers & Plastics (AREA)
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Abstract

The invention relates to the technical field of food processing, in particular to a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method. The method comprises the steps of carrying out enzymolysis on potato raw materials, fermenting with probiotics such as lactobacillus rhamnosus, pediococcus pentosaceus, leuconostoc mesenteroides and the like, separating supernatant obtained by fermentation from precipitate, blending the supernatant into potato fermented beverage, and blending the precipitate into potato fermented residue powder. The fermented beverage provided by the invention has rich potato flavor, is rich in short-chain fatty acids, soluble proteins, micromolecular active peptides and the like, and has potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato fermented residue powder is rich in soluble dietary fiber, so that the problems of coarse palatability, poor flavor and the like of the traditional potato residue are solved, the dietary fiber structure can be improved by eating the composition, the diversity of probiotic groups of intestinal tracts and the normal function of the intestinal tracts are maintained, and the intestinal health is promoted.

Description

Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method
Technical Field
The invention relates to the technical field of food processing, in particular to a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method.
Background
Potato crops such as potatoes, sweet potatoes, cassava and the like are used as important components of grain structures, and have important significance on grain safety. Starch is the highest content of dry matter in potatoes and accounts for about 50-80% of the dry weight. Except for small parts of potato crops used for fresh eating, the potato crops are mainly used for producing starch and products thereof, such as vermicelli, noodles and the like. During the processing of potato starch, a large amount of waste slurry and potato dregs are generated, and according to statistics, 8-10 tons of waste slurry and 6.5-7.5 tons of wet potato dregs are generated every 1 ton of starch is produced. However, most of the waste slurry and the potato pulp are directly discarded as waste except that a small part of the waste slurry and the potato pulp are used as animal feed, and the resource waste and the environmental pollution are serious.
The research shows that the potato starch processing slurry is rich in protein and has the effects of resisting oxidation, enhancing immunity, regulating blood pressure and the like; the potato residue contains rich dietary fiber, and has effects of improving intestinal flora, promoting intestinal peristalsis, preventing and treating constipation, inhibiting obesity, regulating blood sugar and blood lipid, and preventing and treating colorectal cancer. At present, researches related to potato pulp utilization mainly focus on the aspects of extracting protein and preparing polypeptide and the like, and researches related to potato residue utilization mainly focus on the aspects of extracting dietary fiber and pectin, preparing high-fiber potato residue powder and the like, however, a large amount of enzymolysis liquid, acid liquor and alkali liquor can be generated in the process, and other components of the potato pulp and the potato residue are not effectively utilized; if the high-fiber powder is prepared by taking the potato residues as the raw material, the nutrition of the high-fiber powder is improved by adding protein from an external source, and the potato residues have high viscosity and high water absorption expansibility, so that the dehydration and drying are difficult and the energy consumption is high. Therefore, there is a need to develop a novel technology which can realize the full utilization of the components of the potato pulp and the potato residue without generating new byproducts and can improve the nutritional functional components of the potato residue, thereby improving the additional value of the potatoes.
At present, no report of a potato fermented beverage and potato residue powder continuous production method exists, and the development of a potato fermented beverage and potato residue powder continuous production method and a product prepared by the method have important significance for promoting the sustainable development of potato starch processing industry, enriching potato deep-processed products, improving the dietary nutritional structure of urban and rural residents and the like.
Disclosure of Invention
The potato fermented beverage prepared by the method is rich in potato flavor, and compared with other beverages, the potato fermented beverage is rich in short-chain fatty acids, soluble proteins and small molecular active peptides, and has potential effects of resisting oxidation, enhancing immunity, regulating blood pressure and the like; compared with untreated potato residue powder and high-fiber powder, the content of short-chain fatty acid and soluble dietary fiber is obviously improved, the palatability and the flavor are obviously improved, and the potato residue powder is more beneficial to human health.
In order to achieve the above purpose, the present invention specifically provides the following technical solutions:
first, the present invention provides a method for continuously producing a fermented potato beverage and potato pulp powder, comprising: after potato raw materials are subjected to enzymolysis and probiotic fermentation, separating supernatant obtained by fermentation from precipitate, blending the supernatant into potato fermented beverage, and blending the precipitate into potato fermented residue powder; wherein the probiotic bacteria is at least one selected from lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, bifidobacterium lactis, streptococcus thermophilus, leuconostoc mesenteroides, pediococcus acidilactici, pediococcus pentosaceus, probiotic bacillus, saccharomyces boulardii and clostridium butyricum.
Preferably, the probiotic bacteria are one or more selected from lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides.
The invention discovers that the content of short-chain fatty acid, soluble protein, small molecular active peptide and soluble dietary fiber in the fermentation product can be obviously improved by adopting the probiotics for fermentation, and the content of anti-nutritional factors can be obviously reduced.
Further preferably, the probiotic is any one of the following: (1) lactobacillus rhamnosus; (2) pediococcus pentosaceus; (3) leuconostoc mesenteroides; (4) pediococcus pentosaceus and lactobacillus rhamnosus; (5) lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides.
In the above (4), the ratio of the number of viable bacteria of each probiotic is preferably 1:1, and in the above (5), the ratio of the number of viable bacteria of lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides is preferably 2:1: 1.
Preferably, the probiotic is inoculated in an amount of 105～109cfu/g of potato raw material, wherein the fermentation is carried out for 24-52h at 25-37 ℃.
Further preferably, the probiotic is inoculated in an amount of 106～109cfu/g of potato raw material, wherein the fermentation is carried out for 24-48h at 30-37 ℃.
In the method, the enzymolysis is carried out by sequentially adopting amylase and alkaline protease.
After the alkaline protease is used for enzymolysis, the obtained zymolyte is heated for 20-40 min under the conditions of 105-120 ℃.
The enzymolysis and enzymolysis post-treatment can obviously improve the content of short-chain fatty acid, soluble protein, small molecular active peptide and soluble dietary fiber in the fermentation product, and can obviously reduce the content of anti-nutritional factors.
Among them, the amylase is preferably an α -amylase or an amyloglucosidase.
Preferably, the dosage of the amylase is 50-300U/g of potato raw materials, and the enzymolysis condition is that the potato raw materials are treated for 30-60 min at 90-95 ℃. The dosage of the alkaline protease is 50-200U/g of potato raw material, and the enzymolysis condition is that the potato raw material is treated for 30-120min at 50-60 ℃.
In the invention, the potato raw material is waste slurry or waste residue generated after processing of whole potatoes and potato starch.
Specifically, when the potato raw materials are whole potatoes or waste residues, the potato raw materials are mixed with water before enzymolysis, and the mass ratio of the potato raw materials to the water is (2-6): 10.
preferably, the whole potatoes are at least one selected from the group consisting of potatoes, sweet potatoes, cassava, yams and yams.
After the fermentation is finished, separating the supernatant and the precipitate obtained by the fermentation, and blending the supernatant and the precipitate respectively.
Preferably, for every 50-60 parts of the potato raw material, the raw materials required by the blending of the supernatant comprise the following components in parts by weight: 0.1-1 part of essence, 0.05-0.5 part of sucralose, 4-12 parts of xylitol, 2-10 parts of sucrose, 0-12 parts of fructo-oligosaccharide and 0-10 parts of maltodextrin. The fermented beverage prepared by the blending has better palatability, mouthfeel and flavor.
Wherein the essence is at least one selected from potato essence, sweet potato essence, apple essence, green tea essence, lemon essence, strawberry essence, juicy peach essence and orange essence.
Preferably, for every 50-60 parts of the potato raw material, the raw materials required for preparing the precipitate comprise the following components in parts by weight: 0.05-0.5 part of sucralose, 4-12 parts of fructo-oligosaccharide and 2-10 parts of maltodextrin. The fermented potato residue powder obtained by blending has better palatability, mouthfeel and flavor.
As a preferable scheme of the invention, the method for continuously producing the potato fermented beverage and the potato residue powder comprises the following steps:
1) taking 50-60 parts of potato raw materials, wherein if the potato raw materials are whole potatoes or potato residues, the weight ratio of the whole potatoes or the potato residues to water is (2-6): 10, uniformly mixing, and heating to 90-95 ℃; if the potato raw material is potato pulp, directly heating to 90-95 ℃, adding amylase according to 50-300U/g of potato raw material, and incubating for 30-60 min;
2) when the temperature of the mixed solution obtained in the step 1) is reduced to 50-60 ℃, adding alkaline protease into the potato raw material according to 50-200U/g, and incubating for 60-120 min;
3) heating the mixed solution obtained in the step 2) at the temperature of 105-120 ℃ for 20-40 min for later use;
4) reducing the temperature of the heated mixed solution obtained in the step 3) to 25-37 DEG CInoculating 1-4 parts of probiotic bacterial suspension with the concentration of 106～108cfu/mL, culturing at 25-37 deg.C for 24-52 h;
5) centrifuging and filtering the probiotic fermentation product obtained in the step 4), uniformly mixing the obtained supernatant with essence, sucralose, xylitol, sucrose, fructo-oligosaccharide and maltodextrin, homogenizing, sterilizing and canning to obtain the probiotic fermented potato beverage; uniformly mixing the obtained precipitate with sucralose, fructo-oligosaccharide and maltodextrin; drying to obtain the probiotic fermented potato residue powder.
Preferably, the addition amount of the amylase in the step 1) is 100-300U/g, and the amylase is alpha-amylase or amyloglucosidase.
Preferably, the addition amount of the protease in the step 2) is 100-150U/g.
Preferably, the heating temperature in the step 3) is 105-115 ℃.
Preferably, the heating time in the step 3) is 20-35 min.
Preferably, the fermentation temperature in the step 4) is 30-37 ℃.
Preferably, the fermentation time in the step 4) is 24-48 h.
Preferably, the filtration in the step 5) is selected from one of rough filtration, fine filtration and ultrafiltration, and the drying mode is selected from one of freeze drying, spray drying and vacuum microwave drying.
Preferably, in the step 5), the coarse filtration material is 100-mesh 300-mesh nylon cloth, the fine filtration material is a microporous filtration membrane with the diameter of 0.1-100 μm, and the ultrafiltration material is an ultrafiltration membrane with the diameter of 0.01-0.1 μm. The freeze drying time is 48-60h, the spray drying temperature is 130-.
The invention has the beneficial effects that:
(1) the method can realize continuous production of the probiotic fermented potato beverage and the potato residue powder, is simple to operate, high in production efficiency and low in cost, and is easy for industrial production.
(2) The method provided by the invention improves the problems of coarse palatability, low nutrient content, poor flavor, high anti-nutritional factor content and the like of the potato pulp and the potato residue, improves the nutrient content and reduces the anti-nutritional factor content.
(3) The potato fermented beverage prepared by the method provided by the invention has rich potato flavor, is rich in short-chain fatty acid, soluble protein and micromolecule active peptide, and has potential functional activities of resisting oxidation, enhancing immunity, regulating blood pressure and the like.
(4) The method provided by the invention increases the content of short-chain fatty acid and soluble dietary fiber in the fermented potato residue powder, and eating the potato residue powder can improve the dietary fiber structure, maintain the diversity of intestinal probiotic groups, increase the immunity and nutrition absorption capacity, maintain the normal functions of the intestinal tract, and is more beneficial to the health of human bodies.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The essence, xylitol, sucrose, sucralose, fructo-oligosaccharide, maltodextrin and probiotics used in the embodiment of the invention are all commercially available. The whole potato used in the embodiment is paste obtained by peeling, cutting and shearing fresh sweet potato and potato raw materials, or pulp obtained by peeling and pulping; the waste pulp obtained after sweet potato starch processing and the waste pulp obtained after potato starch processing both take fresh sweet potatoes and potatoes as raw materials, and the waste pulp is generated after starch is extracted by an acid pulp method or a cyclone separation method (see sweet potato deep processing technology, ISBN:978-7-03-041909-5, scientific publishing company; modern new potato starch processing technology, 2005 national potato industry academic annual meeting union introduction); the waste residue obtained after sweet potato starch processing and the waste residue obtained after potato starch processing both take fresh sweet potatoes and potatoes as raw materials, and the waste residue is generated after starch is extracted by an acid slurry method or a cyclone separation method (see sweet potato deep processing technology, ISBN:978-7-03-041909-5, scientific publishing agency; new modern potato starch processing technology, 2005 national potato industry academic annual meeting introduction).
In the test example of the invention, the data are repeatedly measured for 3 times, and if the result difference is not obvious, the average value of three repeated tests is selected to obtain the data.
Example 1
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) firstly, uniformly mixing 55 parts of sweet potato and water according to the mass ratio of 5:10, heating to 95 ℃, adding amylase into 250U/g of sweet potato, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato at a ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 110 ℃ for 28min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 2 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the suspension is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the pediococcus pentosaceus fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.5 part of apple essence, 0.05 part of sucralose, 6 parts of xylitol and 4 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 2
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) firstly, uniformly mixing 55 parts of sweet potato and water according to the mass ratio of 5:10, heating to 95 ℃, adding amylase into 250U/g of sweet potato, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato at a ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 115 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, and inoculating 2 parts of rhamnose milk rods when the temperature is reduced to 37 DEG CThe viable bacteria concentration of the bacterial suspension is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the lactobacillus rhamnosus fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.7 part of apple essence, 0.05 part of sucralose, 6 parts of xylitol and 4 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 3
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 55 parts of sweet potato whole potatoes and water according to the mass ratio of 5:10, heating to 95 ℃, adding amylase into 250U/g of sweet potato whole potatoes, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato at a ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 105 ℃ for 40min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, and inoculating 2.5 parts of leuconostoc mesenteroides suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the suspension is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the leuconostoc mesenteroides fermentation product obtained in the step 4), centrifuging and finely filtering, uniformly mixing the supernatant with 0.6 part of lemon essence, 0.05 part of sucralose, 6 parts of xylitol and 4 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 4
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of sweet potato whole potatoes and water according to the mass ratio of 5:10, heating to 95 ℃, adding amylase into 250U/g of sweet potato whole potatoes, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato at a ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 112 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 2 parts of mixed bacterial suspension of lactobacillus rhamnosus and pediococcus pentosaceus when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the two bacterial suspensions is 108cfu/mL, the volume ratio of the two bacteria is 1:1, and the fermentation culture is carried out for 48h at 37 ℃;
5) taking the compound bacteria fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.5 part of lemon essence, 0.05 part of sucralose, 6 parts of xylitol and 6 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 5
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of sweet potato whole potatoes and water according to the mass ratio of 5:10, heating to 95 ℃, adding amylase into 250U/g of sweet potato whole potatoes, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato at a ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 112 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 4 parts of mixed bacterial suspension of lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides when the temperature is reduced to 37 ℃, wherein the concentration of the three bacterial suspensions is 108cfu/mL, the volume ratio of the three bacteria is 2:1:1, and the three bacteria are fermented and cultured at 37 ℃ for 48 hours;
5) taking the compound bacteria fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.8 part of green tea essence, 0.05 part of sucralose, 6 parts of xylitol and 6 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and (3) uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 6
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of whole potatoes and water according to the mass ratio of 3:10, heating to 95 ℃, adding amylase into the whole potatoes according to the ratio of 300U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the whole potatoes according to the ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 110 ℃ for 28min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 2 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the suspension is 109cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the pediococcus pentosaceus fermentation product obtained in the step 4), centrifuging and finely filtering, uniformly mixing the supernatant with 0.5 part of apple essence, 0.1 part of sucralose, 7 parts of xylitol and 2 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.1 part of sucralose, 4 parts of fructo-oligosaccharide and 3 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 7
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of whole potatoes and water according to the mass ratio of 3:10, heating to 95 ℃, adding amylase into the whole potatoes according to 300U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the whole potatoes according to the ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 115 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 2 parts of lactobacillus rhamnosus suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the suspension is 109cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the lactobacillus rhamnosus fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.7 part of apple essence, 0.1 part of sucralose, 7 parts of xylitol and 2 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.1 part of sucralose, 4 parts of fructo-oligosaccharide and 3 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 8
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of whole potatoes and water according to the mass ratio of 3:10, heating to 95 ℃, adding amylase into the whole potatoes according to 300U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the whole potatoes according to the ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 105 ℃ for 40min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, and inoculating 2.5 parts of leuconostoc mesenteroides suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the suspension is 109cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the leuconostoc mesenteroides fermentation product obtained in the step 4), centrifuging and finely filtering, uniformly mixing the supernatant with 0.5 part of lemon essence, 0.1 part of sucralose, 7 parts of xylitol and 2 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.1 part of sucralose, 4 parts of fructo-oligosaccharide and 3 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 9
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of whole potatoes and water according to the mass ratio of 3:10, heating to 95 ℃, adding amylase into the whole potatoes according to 300U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the whole potatoes according to the ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 112 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 2 parts of mixed bacterial suspension of lactobacillus rhamnosus and pediococcus pentosaceus when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration of the two bacterial suspensions is 109cfu/mL, the volume ratio of the two bacteria is 1:1, and the fermentation culture is carried out for 48h at 37 ℃;
5) taking the compound bacteria fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.6 part of lemon essence, 0.05 part of sucralose, 6 parts of xylitol and 6 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 10
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of whole potatoes with water according to a mass ratio of 3:10, heating to 95 ℃, adding amylase into the whole potatoes according to 300U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the whole potatoes according to the ratio of 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 112 ℃ for 30min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 4 parts of mixed bacterial suspension of lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides when the temperature is reduced to 37 ℃, wherein the concentration of the three bacterial suspensions is 109cfu/mL, the volume ratio of the three bacteria is 2:1:1, and the three bacteria are fermented and cultured at 37 ℃ for 48 hours;
5) taking the composite bacteria fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.7 part of green tea essence, 0.05 part of sucralose, 6 parts of xylitol and 6 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 11
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) firstly, uniformly mixing 55 parts of sweet potato starch processing waste residues with water according to the mass ratio of 2:10, heating to 95 ℃, adding amylase into the sweet potato starch processing waste residues according to the ratio of 200U/g, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato starch processing waste residue according to 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 108 ℃ for 35min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 3 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the concentration of viable bacteria is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the pediococcus pentosaceus fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.5 part of apple essence, 0.05 part of sucralose, 6 parts of xylitol and 4 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage; and uniformly mixing the precipitate with 0.05 part of sucralose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented sweet potato residue powder product.
Example 12
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) uniformly mixing 60 parts of potato starch processing waste residues with water according to a mass ratio of 3:10, heating to 95 ℃, adding amylase into 300U/g of potato starch processing waste residues, and incubating for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the potato starch processing waste residue according to 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 108 ℃ for 35min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 3 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the concentration of viable bacteria is 109cfu/mL, culturing at 37 ℃ for 48 h;
5) taking the pediococcus pentosaceus fermentation product obtained in the step 4), centrifuging and finely filtering, uniformly mixing the supernatant with 0.5 part of apple essence, 0.1 part of sucralose, 7 parts of xylitol and 2 parts of sucrose, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage; and uniformly mixing the precipitate with 0.1 part of sucralose, 4 parts of fructo-oligosaccharide and 3 parts of maltodextrin, and freeze-drying for 50 hours to obtain the probiotic fermented potato residue powder product.
Example 13
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) firstly, 55 parts of sweet potato starch processing waste slurry is heated to 95 ℃, amylase is added into the sweet potato starch processing waste slurry according to 100U/g, and incubation is carried out for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the sweet potato starch processing waste slurry according to 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 108 ℃ for 35min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 3 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the concentration of viable bacteria is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) and (3) taking the pediococcus pentosaceus fermentation product obtained in the step 4), centrifuging, finely filtering, uniformly mixing the supernatant with 0.6 part of sweet potato essence, 0.1 part of sucralose, 6 parts of xylitol, 4 parts of sucrose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, homogenizing, sterilizing and filling to obtain the probiotic fermented sweet potato beverage.
Example 14
The embodiment provides a method for continuously producing potato fermented beverage and potato residue powder and a product prepared by the method, wherein the preparation method comprises the following steps:
1) firstly, 55 parts of potato starch processing waste slurry is heated to 95 ℃, amylase is added into the potato starch processing waste slurry according to 100U/g, and incubation is carried out for 60 min;
2) when the temperature of the mixed solution in the step 1) is reduced to 55 ℃, adding alkaline protease into the potato starch processing waste slurry according to 150U/g, and incubating for 90 min;
3) heating the mixed solution obtained in the step 2) at 108 ℃ for 35min for later use;
4) taking the heated mixed solution obtained in the step 3) as a raw material, inoculating 3 parts of pediococcus pentosaceus suspension when the temperature is reduced to 37 ℃, wherein the viable bacteria concentration is 108cfu/mL, culturing at 37 ℃ for 48 h;
5) and (3) centrifuging and finely filtering the pediococcus pentosaceus fermentation product obtained in the step 4), uniformly mixing the supernatant with 0.8 part of potato essence, 0.2 part of sucralose, 8 parts of xylitol, 4 parts of sucrose, 6 parts of fructo-oligosaccharide and 2 parts of maltodextrin, homogenizing, sterilizing and filling to obtain the probiotic fermented potato beverage.
Comparative example 1
The sweet potato is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 2
The whole potato is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 3
Sweet potato starch processing waste residue which is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 4
Potato starch processing waste residue which is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 5
The sweet potato starch processing waste slurry which is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 6
The potato starch processing waste slurry is not subjected to any enzymolysis, fermentation and blending treatment.
Comparative example 7
The only difference from example 1 is that: essence, sucralose, xylitol, sucrose, fructo-oligosaccharide and maltodextrin were not added.
Comparative example 8
The only difference from example 2 is that: and (3) deleting the enzymolysis in the step (1) and the steps (2) and (3), and directly inoculating the mixture of the sweet potato whole potatoes and water into the lactobacillus rhamnosus suspension.
Comparative examples 9 and 10
The only difference from example 6 is that: the fermentation culture time was 56 hours and 20 hours, respectively.
Test example 1
The test example determines the contents of short-chain fatty acids in the fermented potato beverage and potato dregs obtained in examples 1 to 14 and in the whole potatoes, waste residues, waste slurry, fermented potato beverage and fermented potato dregs obtained in comparative examples 1 to 10, and the specific operations are as follows:
after potato dregs powder prepared in examples 1-14 and potato starch processing waste residue, potato dregs powder and ultrapure water in comparative examples 1-10 are uniformly mixed according to a ratio of 1:5(w/w), 7000g is centrifuged for 15min, supernatant is taken, after being filtered by a 0.22 μm filter membrane, ICS-3000Bio-LC ion chromatography is adopted to measure the content of short-chain fatty acid, including lactic acid, acetic acid, propionic acid and butyric acid, a pulse ampere detector is used for signal detection, eluent is 4mM sodium hydroxide, elution speed is 1.0mL/min, elution time is 25min, equilibrium time is 10min, detection temperature is 30 ℃, sample loading amount is 20 μ l, different electric potentials of E1 is 0.1V, E2 is 0.1V, E3 is 0.1V, E4 is-2V, E5 is-2V, E6 is 0.6V, E7 is 0.1V, E8 is 0.1V, T1 is 0.26 s, and T is 0.26 s, t3-0.40 s, T4-0.41 s, T5-0.42 s, T6-0.43 s, T7-0.44 s, T8-0.50 s, sensitivity 1 μ C. After the fermented beverages obtained in examples 1 to 14 and comparative examples 1 to 10 were passed through a 0.22 μm filter, the content of short-chain fatty acids was measured by ICS-3000Bio-LC ion chromatography, in the same manner as described above.
The results are shown in Table 1.
TABLE 1 determination of short-chain fatty acids in fermented potato beverages and potato pulp powders (mg/L)
Figure BDA0002952825730000161
Figure BDA0002952825730000171
Since no precipitate was produced after fermentation and centrifugation using waste slurry from potato starch processing as a raw material, examples 13 and 14 in table 1 had only the results of potato fermented beverages. As can be seen from the results in Table 1, comparative examples 1-6 provide very low levels of lactic acid, acetic acid, propionic acid and butyric acid in whole potatoes, potato residues and potato pulp, indicating that there are almost no short chain fatty acids in whole potatoes, potato residues and potato pulp without any treatment. The content of short-chain fatty acids in the whole potato fermented beverage of comparative example 7 is not significantly different from that in example 1, which shows that the addition of small molecular sugar (alcohol), essence and the like after fermentation has no influence on the content of short-chain fatty acids; the reason why the content of the short-chain fatty acid in the fermented potato residue powder is slightly lower than that in example 1 is that sucralose and maltodextrin are not added in the preparation process of the comparative example, and the short-chain fatty acid in the fermented potato residue powder is lack of protection effect, so that a certain loss exists in the drying process. The content of short-chain fatty acids in the fermented beverage and fermented potato residue powder of comparative example 8 is significantly lower than that in example 2 because the comparative example does not perform high-temperature sterilization treatment on potato residue before fermentation, the fermentation of the potato residue by probiotics is inhibited by mixed bacteria generated in the fermentation process, and starch and protein are not hydrolyzed into small-molecular sugar and amino acid by adding amylase and protease, so that the fermentation activity of the probiotics is inhibited. Comparative example 9 the short chain fatty acid content of the fermented beverage and potato pulp powder provided was similar to that of example 6; comparative example 10 provided fermented beverages and potato pulp powders with lower short chain fatty acid content than example 6 because insufficient fermentation time allowed for the short chain fatty acid content to be reduced. Examples 1-14 the contents of lactic acid, acetic acid, propionic acid and butyric acid in the fermented beverage and potato pulp powder are all significantly increased, which shows that the method provided by the invention can significantly increase the contents of short-chain fatty acids in the fermented beverage and potato pulp powder, and has a beneficial effect on improving intestinal flora.
Test example 2
The test example determines the soluble dietary fiber content of the fermented potato residue powder prepared in examples 1-14 and the potato starch processing residues and the fermented potato residue powder prepared in comparative examples 1-10, and the specific operation is as follows:
weighing 1.000 +/-0.005 g (accurate to 0.1mg) of the fermented potato residue powder prepared in the examples 1-14 and the potato starch processing residue powder prepared in the comparative examples 1-10 into a 100mL beaker, adding 40mL MES-TRIS buffer solution with the pH of 8.2, and stirring until the mixture is uniformly dispersed; adding 50 mu L of heat-resistant alpha-amylase solution, stirring at low speed by a magnetic stirrer, incubating in boiling water bath for 30min, cooling to 60 ℃, and washing residues on the inner wall of the beaker by 10mL of distilled water; adding 5mL of 0.561M HCl, stirring continuously, and then adjusting the pH value to 4.0-4.7 by using 1M NaOH or HCl at 60 ℃; adding 100 μ L amyloglucosidase solution, mixing, and incubating at 60 deg.C for 30 min; adding 100 μ L protease solution, mixing, and incubating at 60 deg.C for 30 min; transferring the enzymatic hydrolysate into a crucible for suction filtration, washing residues in the beaker with distilled water at 70 ℃, and transferring the residues into the crucible for suction filtration; adding 95% ethanol (volume ratio of 95% ethanol to filtrate is 4:1) preheated to 60 deg.C into the liquid obtained after suction filtration, and precipitating at room temperature for 1 h; transferring the enzymatic hydrolysate after ethanol precipitation into a crucible for suction filtration, cleaning residues in the beaker with 78% ethanol, transferring the residues into the crucible for suction filtration, cleaning the crucible with 78% ethanol, 95% ethanol and acetone for 2 times respectively, placing the crucible in an oven at 105 ℃ for standing overnight to constant weight, and recording the weight of the crucible and the residues (W2). The contents of protein and ash in the residue were measured and the weights thereof were recorded as P, A, respectively.
And (4) calculating a result:
dietary fiber content (%) < 100 × (W)2-W1)/W-P-A (2)
W is sample weight, g;
W1-weight of crucible and diatomaceous earth, g;
W2-weight of crucible, diatomaceous earth and residue, g;
p is the protein content in the residue, g/100 g;
a-ash content in the residue, g/100 g.
Note: the absolute difference between two independent measurements obtained under repetitive conditions must not exceed 5% of the arithmetic mean.
The results are shown in Table 2.
TABLE 2 determination of soluble dietary fiber content (%)
Figure BDA0002952825730000191
Figure BDA0002952825730000201
The waste slurry from the potato starch process contains little soluble dietary fiber, so no soluble dietary fiber was detected in examples 13 and 14 and comparative examples 5 and 6 of table 2. As can be seen from the results in Table 2, the soluble dietary fiber content in the whole potatoes and waste residues provided in comparative examples 1-4 without any fermentation treatment is 7.69% -14.45%, which indicates that the soluble dietary fiber content in the unfermented whole potatoes and waste residues of starch processing is low, thus being not beneficial to the effective exertion of physiological functions. Comparative example 7 provides fermented potato grounds with slightly lower soluble dietary fiber content than example 1, due to the fact that sucralose and maltodextrin were not added during the preparation process, and there was some loss during the drying process due to the lack of protection of the soluble dietary fiber in the potato grounds. Comparative example 8 provides that the soluble dietary fiber content of the fermented potato residue powder is significantly lower than that of example 2 because this comparative example does not sterilize the potato residue at high temperature before fermentation, the fermentation of the potato residue by probiotics is inhibited by the mixed bacteria generated during fermentation, and the fermentation activity of the probiotics is inhibited by the enzymolysis of starch and protein into small molecular sugars and amino acids without the addition of amylase and protease. Comparative example 9 the soluble dietary fibre content of the fermented potato residue powder provided was similar to that of example 6; comparative example 10 provides a fermented potato residue meal with a lower soluble dietary fiber content than example 6, because insufficient fermentation time results in a reduced short chain fatty acid content. Examples 1-14 show that soluble dietary fiber content of fermented potato residue powder is significantly increased, and studies have shown that soluble dietary fiber has beneficial effects in regulating intestinal flora, promoting intestinal motility, relieving constipation, preventing and treating obesity and colorectal cancer, and regulating blood sugar and blood lipid.
Test example 3
This test example measured the soluble protein content of the potato fermented beverage and potato pulp powder obtained in examples 1 to 14 and the potato whole, waste residue, waste pulp, potato fermented beverage and fermented potato pulp powder of comparative examples 1 to 10 (Coomassie Brilliant blue staining method), and specifically performed as follows:
the fermented potato beverage prepared in the examples 1 to 14, the starch processing waste slurry which is not fermented in any way and is obtained in the comparative examples 1 to 10 and 1mL of fermented beverage are taken and put into a test tube, 5mL of Coomassie brilliant blue reagent is added, the mixture is shaken up and placed for 2min to react, the absorbance is measured at the wavelength of 595nm, and the protein content is checked through a standard curve.
In addition, 0.2-0.5g of the potato fermentation powder prepared in the examples 1-14 and 0.2-0.5g of the whole potato, potato starch processing waste residue and the fermented potato residue powder which are not fermented in the comparative examples 1-10 are ground into homogenate by using distilled water, 3000-4000g of homogenate is centrifuged for 10min, 1mL of supernatant is taken and put into a test tube, 5mL of Coomassie brilliant blue reagent is added, the mixture is shaken evenly and placed for 2min, after the reaction is finished, the absorbance is measured at the 595nm wavelength, and the protein content is checked through a standard curve.
Soluble protein content (mg/g) ═ C × VT)/1000VS (3)
C, checking a standard curve value, namely mu g;
VT is the total volume of the extracting solution, mL;
VS-sample addition at assay, mL;
the results are shown in Table 3.
TABLE 3 determination of soluble protein in fermented potato beverage and potato dregs powder (mg/g)
Figure BDA0002952825730000221
Figure BDA0002952825730000231
Since no precipitate was produced after fermentation and centrifugation using waste slurry from potato starch processing as a raw material, examples 13 and 14 in table 3 showed only the results of potato fermented beverages. As can be seen from the results in Table 3, the soluble protein content in the whole potatoes and waste residues provided in comparative examples 1-6 without any fermentation treatment was extremely low, which was not favorable for the effective exertion of physiological functions. Comparative example 7 provides that the soluble protein content in the whole potato fermented beverage and the fermented potato residue powder has no significant difference compared to example 1, which shows that the addition of small molecular sugar (alcohol), essence, etc. after fermentation has no effect on the soluble protein content. Comparative example 8 provides a fermented beverage and fermented potato residue powder in which the soluble protein content is significantly lower than that of example 2 because the comparative example does not sterilize the potato residue at high temperature before fermentation, the fermentation of the potato residue by probiotics is inhibited by the mixed bacteria generated during fermentation, and the fermentation activity of the probiotics is inhibited by the enzymolysis of starch and protein into small molecular sugars and amino acids without the addition of amylase and protease. Comparative examples 9 and 10 provided fermented beverages and potato flakes having slightly lower soluble protein content than example 6 because the soluble protein was reduced by either too long or insufficient fermentation time. The soluble protein content of the fermented beverage and the potato residue powder prepared in the examples 1 to 14 is obviously improved, which shows that the method provided by the invention can obviously improve the soluble protein of the fermented beverage and the potato residue powder, and has potential beneficial effects on organism oxidation resistance, immunity enhancement, blood pressure regulation and the like.
Test example 4
The test example determines the oxalic acid content of the potato fermented beverage and potato dreg powder prepared in the examples 1 to 14 and the potato whole potatoes, waste residues, waste slurry, potato fermented beverage and fermented potato dreg powder prepared in the comparative examples 1 to 10, and the specific operation is as follows:
mixing potato residue powder prepared in examples 1-14 with potato starch processing waste residue, potato residue powder and ultrapure water in comparative examples 1-10 uniformly according to a ratio of 1:5(w/w), centrifuging for 15min at 7000g, collecting supernatant, filtering with a 0.22 μm filter membrane, measuring oxalic acid content by ICS-3000Bio-LC ion chromatography, detecting signals by using a pulse ampere detector, wherein the eluent is 4mM sodium hydroxide, the elution speed is 1.0mL/min, the elution time is 25min, the equilibrium time is 10min, the detection temperature is 30 ℃, the sample loading amount is 20 μ l, the different potentials are E1-0.1V, E2-0.1V, E3-0.1V, E4-2V, E5-2V, E5-0.6V, E7-0.1V and E8-0.1V, the delay times are T1, T24-20.40, T36 s-20, T42, t6 ═ 0.43s, T7 ═ 0.44s, T8 ═ 0.50s, and sensitivity 1 μ C. After the fermented beverages obtained in examples 1 to 14 and comparative examples 1 to 10 were passed through a 0.22 μm filter, oxalic acid was measured by ICS-3000Bio-LC ion chromatography in the same manner as described above.
The results are shown in Table 4.
TABLE 4 determination of oxalic acid in fermented potato beverage and potato residue powder (%)
Figure BDA0002952825730000241
Figure BDA0002952825730000251
Figure BDA0002952825730000261
Since no precipitate was produced after fermentation and centrifugation using waste slurry from potato starch processing as a raw material, examples 13 and 14 in table 4 showed only the results of potato fermented beverages. As can be seen from the results in Table 4, comparative examples 1-6 provide whole potatoes, potato residues and potato pulp having a high oxalic acid content, which is an anti-nutritional factor that inhibits the absorption and utilization of other nutrients by the human body. Comparative example 7 provides that the oxalic acid content in the whole potato fermented beverage and the fermented potato residue powder has no significant difference compared with example 1, which shows that the addition of small molecular sugar (alcohol), essence and the like after fermentation does not affect the degradation of the oxalic acid by the probiotics. Comparative example 8 provides fermented beverages and fermented potato residue powders in which the oxalic acid content was significantly higher than that of example 2 because the comparative example did not sterilize the potato residue at high temperature before fermentation, the fermentation of the potato residue by probiotics was inhibited by the mixed bacteria generated during fermentation, and the fermentation activity of the probiotics was inhibited by the enzymolysis of starch and protein into small molecular sugars and amino acids without the addition of amylase and protease. Comparative examples 9 and 10 provided fermented beverages and potato pulp powder with no significant difference in oxalic acid content compared to example 6. Examples 1-14 the oxalic acid content of both the fermented beverage and the potato pulp powder prepared in the present invention was significantly reduced, and it was found that the method of the present invention can significantly reduce the content of anti-nutritional factors.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A method for continuously producing potato fermented beverage and potato residue powder is characterized by comprising the following steps: after potato raw materials are subjected to enzymolysis and probiotic fermentation, separating supernatant obtained by fermentation from precipitate, blending the supernatant into potato fermented beverage, and blending the precipitate into fermented potato residue powder;
the probiotic bacteria are at least one selected from lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus casei, lactobacillus paracasei, lactobacillus reuteri, bifidobacterium longum, bifidobacterium breve, bifidobacterium adolescentis, bifidobacterium lactis, streptococcus thermophilus, leuconostoc mesenteroides, pediococcus acidilactici, pediococcus pentosaceus, probiotic bacillus, saccharomyces boulardii and clostridium butyricum.
2. The method for continuously producing fermented potato beverage and potato residue powder according to claim 1, wherein the probiotic is one or more selected from lactobacillus rhamnosus, pediococcus pentosaceus, leuconostoc mesenteroides;
preferably, the probiotic is any one of: (1) lactobacillus rhamnosus; (2) pediococcus pentosaceus; (3) leuconostoc mesenteroides; (4) pediococcus pentosaceus and lactobacillus rhamnosus; (5) lactobacillus rhamnosus, pediococcus pentosaceus and leuconostoc mesenteroides.
3. Method for the continuous production of fermented potato beverages and potato pulp powders according to claim 1 or 2, characterized in that the inoculation amount of the probiotics is 105～109cfu/g of potato raw material, wherein the fermentation is carried out for 24-52h at 25-37 ℃.
4. The method for continuously producing the fermented potato beverage and the potato residue powder according to any one of claims 1 to 3, wherein the enzymolysis is carried out by sequentially adopting amylase and alkaline protease.
5. The method for continuously producing potato fermented beverage and potato residue powder as claimed in claim 4, wherein the obtained zymolyte is subjected to heating treatment at 105-120 ℃ for 20-40 min after the alkaline protease enzymolysis.
6. The method for continuously producing the fermented potato beverage and the potato residue powder according to claim 4 or 5, wherein the amylase is used in an amount of 50-300U/g of potato raw material, and the enzymolysis is carried out at 90-95 ℃ for 30-60 min;
the dosage of the alkaline protease is 50-200U/g of potato raw material, and the enzymolysis condition is that the potato raw material is treated for 30-120min at 50-60 ℃.
7. The method for continuously producing the fermented potato beverage and the potato residue powder according to any one of claims 1 to 6, wherein the potato raw material is whole potatoes or waste slurry or waste residue generated after processing potato starch;
when the potato raw materials are full potatoes or waste residues, mixing the potato raw materials with water before enzymolysis, wherein the mass ratio of the potato raw materials to the water is (2-6): 10;
preferably, the whole potatoes are at least one selected from the group consisting of potatoes, sweet potatoes, cassava, yams and yams.
8. The method for continuously producing the fermented potato beverage and the potato residue powder as claimed in any one of claims 1 to 7, wherein the raw materials required for blending the supernatant comprise the following components in parts by weight for every 50-60 parts of the potato raw materials: 0.1-1 part of essence, 0.05-0.5 part of sucralose, 4-12 parts of xylitol, 2-10 parts of sucrose, 0-12 parts of fructo-oligosaccharide and 0-10 parts of maltodextrin;
preferably, the essence is at least one selected from potato essence, sweet potato essence, apple essence, green tea essence, lemon essence, strawberry essence, juicy peach essence and orange essence.
9. The method for continuously producing the fermented potato beverage and the potato residue powder as claimed in any one of claims 1 to 8, wherein the raw materials required for preparing the precipitate comprise the following components in parts by weight for every 50-60 parts of the potato raw materials: 0.05-0.5 part of sucralose, 4-12 parts of fructo-oligosaccharide and 2-10 parts of maltodextrin.
10. The probiotic fermented potato beverage or the probiotic fermented potato dreg powder prepared by the preparation method of any one of claims 1 to 9.
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