CN114176202B - Preparation method of taro fermentation extract with milk flavor - Google Patents
Preparation method of taro fermentation extract with milk flavor Download PDFInfo
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- CN114176202B CN114176202B CN202111413467.5A CN202111413467A CN114176202B CN 114176202 B CN114176202 B CN 114176202B CN 202111413467 A CN202111413467 A CN 202111413467A CN 114176202 B CN114176202 B CN 114176202B
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
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- 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
Abstract
The invention discloses a preparation method of a taro fermentation extract with milk flavor, which relates to the technical field of food processing, and adopts Lipu taro as a raw material, and the Lipu taro fermentation extract is prepared by cleaning, peeling, rinsing, steaming, enzymolysis, leaching and fermentation, so that the preparation method is healthy and convenient, can promote deep processing of Lipu taro, improves the economic added value of Lipu taro, and can provide references for production and application. The taro fermentation extract is prepared by fermenting the taro after enzymolysis by lactobacillus casei, and the extract not only maintains the original flavor of the taro, but also has rich milk flavor, and has a certain positive effect on the finish processing of the taro.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a taro fermentation extract with milk flavor.
Background
Taro is a tuber plant, is rich in various nutrients such as starch, protein, phenolic compounds, polysaccharide, minerals and vitamins, and has various physiological functions of nourishing spleen and stomach, invigorating stomach, promoting digestion, improving constipation, improving immunity and the like. At present, the deep processing products of taros in the market are few, mainly solid products such as taro ice cream, taro whole powder and the like, and liquid products are rarely researched. Mainly because the starch content in taro is higher, precipitation is easy to generate, and the stability of the system is difficult to maintain. Starch particles in the taro are finer, and the taro contains a large amount of mucopolysaccharide, mucin and the like, so that the starch is wrapped inside and is difficult to be subjected to enzymolysis. In addition, pectin and cellulose in taros often do not exist alone, but are intertwined and mutually supported. Therefore, the cellulose and pectase in a certain proportion are compounded to carry out enzymolysis on the taro extract, so that the decomposition of cellulose and pectin can be catalyzed efficiently, the viscosity of the system is reduced, starch particles are exposed, and the hydrolysis of starch into micromolecular substances is promoted, thereby improving the juice yield and the nutritive value of the taro extract.
The lactobacillus fermentation treatment can improve flavor, increase nutritive value and prolong shelf life of food, and can also enhance immunity. Lactobacillus casei is used as one of probiotics, and has good fermentation performance, strong gastrointestinal tract tolerance, and capability of regulating intestinal flora and increasing intestinal permeability. The lactobacillus casei can also regulate host, reduce occurrence of diseases, and has certain health care effect. In addition, lactobacillus casei belongs to probiotics which can colonise the intestinal tract of a human body; traditional fermentation strains such as Streptococcus thermophilus and Lactobacillus bulgaricus are unable to colonise the human intestinal tract, resulting in a significant deterioration of their probiotic properties. Therefore, lactobacillus casei with health care effect is widely applied to functional dairy products, cheese, fermented soybean milk and fermented fruits and vegetables.
Related studies have shown that diacetyl and acetoin produced by lactobacillus casei in fermentation are key flavours in dairy products, which can impart butter taste and milk aroma to the dairy products. Liu research shows that the diacetyl and acetoin content produced by fermentation of the yoghurt by streptococcus thermophilus and lactobacillus bulgaricus is low, so that the requirements of the yoghurt flavor are difficult to meet, and the flavor of the product is often increased by adding essence at the outer edge, so that the requirements of green natural foods are not met. Therefore, the invention utilizes lactobacillus casei to ferment the enzymatic hydrolysis taro pulp, so that the taro fermentation extract has the effects of improving the intestinal environment and maintaining the balance of intestinal flora, and can also endow the taro fermentation extract with intense milk flavor.
Disclosure of Invention
The invention aims at solving the existing situation, and provides a preparation method of a taro fermentation extract with milk flavor, specifically, the taro fermentation extract is prepared by fermenting the taro after enzymolysis by lactobacillus casei, and the extract not only maintains the original flavor of the taro, but also has rich milk flavor and has a certain positive effect on the finish processing of the taro.
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 10-15min;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding two of cellulase, pectase, beta-glucosidase and xylanase with enzyme ratio of 1-3, and performing enzymolysis in water bath at 40-50deg.C for 40-50min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating one or two of Lactobacillus casei, lactobacillus paracasei and Lactobacillus DU-106 at 1% -10%, fermenting for 4-36 hr at 28-36 deg.C, filtering in 8 layers of gauze after fermentation to obtain fermented extract of fructus Colocasiae Esculentae, and refrigerating for use;
s9, ultrahigh pressure: performing ultrahigh pressure treatment on the fermented taro extract under 100-500MPa for 1-10min, and refrigerating for later use.
Specifically, in step S3, the steaming time is 10min.
Specifically, in step S6, the enzyme for enzymolysis is compounded by cellulase and pectase, the enzyme-to-enzyme ratio of the cellulase to the pectase is 1:2, the enzymolysis temperature is 48 ℃, and the enzymolysis time is 40min.
Specifically, in the step S8, the strain is lactobacillus casei, the inoculation amount is 4%, the fermentation time is 4 hours, and the fermentation temperature is 35 ℃.
Specifically, in step S9, the pressure is 400MPa and the dwell time is 10min.
The invention has the beneficial effects that:
the taro contains a large amount of starch, so that enzymolysis is difficult, and the invention adopts compound enzyme to carry out enzymolysis on the taro pulp, so that the juice yield and the nutritional value of the taro pulp can be obviously improved;
the enzymatic hydrolysis of the taro pulp is performed with lactobacillus casei fermentation, so that the original flavor of the taro can be maintained, and the content of key compounds with milk flavor such as diacetyl, acetoin and the like can be obviously increased, so that the flavor of the taro fermentation extract is better, richer and palatable;
the quality of the taro fermentation extract can be obviously improved by the ultrahigh pressure treatment after fermentation, the quality guarantee period is prolonged, and the aroma is more intense;
the lactobacillus casei also has the effects of promoting intestinal digestion and absorption, regulating intestinal flora and the like, and the prepared taro fermentation extract has a certain health care effect;
the fermented extract of taro can also be directly added into beverage, bread and cake to develop different products, which can promote the finish processing of taro.
Drawings
FIG. 1 is a bar graph of soluble solids content change before and after enzymatic hydrolysis;
FIG. 2 is a bar graph showing the change in juice yield before and after enzymolysis;
FIG. 3 is a bar graph showing the pH change before and after enzymatic hydrolysis.
Detailed Description
The technical scheme of the present invention will be described in further detail with reference to the accompanying drawings in the embodiments of the present invention, but the present invention is not limited to the following embodiments. All other embodiments, which are derived from the embodiments of the invention without creative efforts of a person skilled in the art, belong to the protection scope of the present invention.
The taro fermentation extract is prepared by cleaning, peeling, rinsing, stewing, enzymolysis, leaching and fermenting the taro serving as a raw material, is healthy and convenient, can promote deep processing of the taro, improves the economic added value of the taro, and can provide references for production and application.
Example 1
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 15min at a certain time;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding beta-glucosidase and pectase, and the beta-glucosidase: pectase=1:1, enzymatic hydrolysis in 45 ℃ water bath for 40min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei at 1%, fermenting for 36 hr at 30deg.C, filtering in 8 layers of gauze to obtain fermented extract of fructus Colocasiae Esculentae, and refrigerating;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 100MPa, the dwell time is 5min, and refrigerating for standby after finishing.
Example 2
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, and steaming for 14min after water is boiled;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding cellulase and pectase, wherein the cellulase: pectase=2:1, and enzymatic hydrolysis is carried out in a water bath kettle at 50 ℃ for 40min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei according to 2%, fermenting for 12h at 32deg.C, filtering in 8 layers of gauze after fermentation to obtain fructus Colocasiae Esculentae fermented extract, and refrigerating for use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 300MPa, the dwell time is 8min, and refrigerating for standby after finishing.
Example 3
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 10min at a certain time;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding cellulase and pectase, wherein the cellulase: pectase=1:2, and enzymatic hydrolysis is carried out in a water bath kettle at 48 ℃ for 40min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei according to 4%, fermenting for 4 hours at 35 ℃, filtering in 8 layers of gauze after fermentation is finished to obtain a taro fermentation extract, and refrigerating for later use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 400MPa, the dwell time is 10min, and refrigerating for standby after finishing.
Example 4
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 10min at a certain time;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding cellulase and pectase, wherein the cellulase: pectase=1:1, and enzymatic hydrolysis is carried out in a water bath kettle at 50 ℃ for 40min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei according to 8%, fermenting for 16h at 34 ℃, filtering in 8 layers of gauze after fermentation is finished to obtain a taro fermentation extract, and refrigerating for later use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 100MPa, the dwell time is 2min, and refrigerating for standby after finishing.
Example 5
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 12min at a certain time;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: firstly adding cellulase, wherein the enzymolysis time is 40min, and the enzymolysis temperature is 45 ℃; then adding beta-glucosidase, wherein the enzymolysis time is 80min, and the enzyme adding amount is 1:1;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei and lactobacillus paracasei according to 1%, fermenting for 12 hours at 35 ℃, filtering in 8 layers of gauze after fermentation is finished to obtain a taro fermentation extract, and refrigerating for later use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 500MPa, the dwell time is 6min, and refrigerating for standby after finishing.
Example 6
A preparation method of a taro fermentation extract with milk flavor comprises the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, and steaming for 14min after water is boiled;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding xylanase and pectase, wherein the xylanase: pectase=1:1, enzymatic hydrolysis in 45 ℃ water bath for 40min;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, inoculating lactobacillus casei and lactobacillus DU-106 according to 1%, fermenting for 16 hours at the fermentation temperature of 32 ℃, filtering in 8 layers of gauze after fermentation is finished to obtain a taro fermentation extract, and refrigerating for later use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 500MPa, the dwell time is 6min, and refrigerating for standby after finishing.
Comparative example 1
A method for preparing fermented extract of fructus Colocasiae Esculentae with milk flavor comprises:
the procedure of example 1 was repeated except that steps S6, S8 and S9 were not performed.
Comparative example 2
A method for preparing fermented extract of fructus Colocasiae Esculentae with milk flavor comprises:
the procedure of example 1 was repeated except that steps S6 and S9 were not performed.
As can be seen from fig. 1-3: the content of soluble fixed matters and the juice yield are obviously increased after enzymolysis.
Sensory evaluation of the taro fermented extracts of the different examples and comparative examples are given in the following table:
in summary, the taro fermented extract formulated as described in example 3 was best evaluated in sensory terms (95 minutes), and all examples and comparative examples were used to conduct the following volatile component analysis tests.
Volatile composition analysis of the taro fermented extracts of the different examples and comparative examples are given in the following table:
in conclusion, the milk flavor substances such as diacetyl, acetoin and the like in embodiment 3 have the highest content, and taro flavor is sufficient.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (1)
1. A preparation method of a taro fermentation extract with milk flavor is characterized by comprising the following steps:
s1, raw material treatment: selecting ripe Lipu taros which are free of diseases and insect damages and decay, cleaning, peeling, cutting into pieces, and color-protecting in color-protecting liquid for 30min;
s2, rinsing: repeatedly washing taros with clear water until the color fixative is washed out;
s3, steaming: placing the treated taro into a steamer, boiling water, and steaming for 10min at a certain time;
s4, preparing taro pulp: mashing 30g of steamed taro in a high-speed tissue crusher according to a material-water ratio of 1:5 until the taro is pulped;
s5, inactivating endogenous enzymes: inactivating endogenous enzyme in boiling water bath for 5min, and cooling to room temperature;
s6, enzymolysis: simultaneously adding cellulase and pectase, wherein the enzyme adding amount and enzyme ratio of the cellulase to the pectase is 1:2, and carrying out enzymolysis for 40min in a water bath kettle at 48 ℃;
s7, leaching: after the enzymolysis is finished, inactivating enzyme in boiling water bath for 5min, and leaching in boiling water for 2h;
s8, fermenting: inoculating lactobacillus casei according to 4%, fermenting for 4 hours at 35 ℃, filtering in 8 layers of gauze after fermentation is finished to obtain a taro fermentation extract, and refrigerating for later use;
s9, ultrahigh pressure: and (3) carrying out ultrahigh pressure treatment on the taro fermentation extract, wherein the pressure is 400MPa, the dwell time is 10min, and refrigerating for standby after finishing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN103815016A (en) * | 2014-02-25 | 2014-05-28 | 合肥工业大学 | Taro-flavored yoghurt product and preparation method |
| CN105918961A (en) * | 2016-04-28 | 2016-09-07 | 福建农林大学 | Preparation method of taro functional fermented food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN103815016A (en) * | 2014-02-25 | 2014-05-28 | 合肥工业大学 | Taro-flavored yoghurt product and preparation method |
| CN105918961A (en) * | 2016-04-28 | 2016-09-07 | 福建农林大学 | Preparation method of taro functional fermented food |
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| Title |
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| 中心组合设计优化芋头浆糖化工艺;戴缘缘等;《食品科学》(第06期);86-90 * |
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