CN114601092A - Sweet potato fermented beverage and preparation method thereof - Google Patents
Sweet potato fermented beverage and preparation method thereof Download PDFInfo
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- CN114601092A CN114601092A CN202210394644.8A CN202210394644A CN114601092A CN 114601092 A CN114601092 A CN 114601092A CN 202210394644 A CN202210394644 A CN 202210394644A CN 114601092 A CN114601092 A CN 114601092A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a sweet potato fermented beverage and a preparation method thereof, and the method specifically comprises the following steps: (1) soaking sweet potato powder in water, and swelling by fully absorbing water to prepare sweet potato pulp; (2) sequentially saccharifying and fermenting the sterilized sweet potato pulp to obtain sweet potato fermentation liquor; (3) the sweet potato fermented liquid is prepared, homogenized and sterilized to obtain the sweet potato fermented beverage with stable system and rich taste. The invention adopts a production process combining glucoamylase saccharification and neurospora crassa fermentation, improves the hydrolysis degree and the utilization rate of sweet potato raw materials, and prepares the sweet potato fermented beverage with health care function and good flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a sweet potato fermented beverage.
Background
Sweet potatoes (Ipomoeabatatas), also called sweet potatoes and sweet potatoes, are one of the largest food crops in the world. Because sweet potato has the ability of adapting to various severe climates and soil conditions, it is a crop that can well cope with environmental stress caused by climate change. The sweet potato is rich in dietary fiber, vitamins and mineral substances, including vitamins B, C, K and E, potassium, phosphorus and the like, and also contains rich starch, has various physiological effects of resisting oxidation, reducing blood fat, reducing blood sugar, preventing cardiovascular and cerebrovascular diseases, promoting intestinal peristalsis and the like, and is an important dietary supplement and a food industrial raw material.
With the further promotion of health consciousness of consumer groups, people have more and more great demand on the sweet potato food with convenient nutrition, the production and processing of the current sweet potatoes are still in the processing of the sweet potato starch, the use value and the economic value of the sweet potatoes are not fully developed, the economic value of the current sweet potatoes is very low, and the resource waste of the sweet potatoes is also caused.
In order to solve the problems, the invention provides a sweet potato fermented beverage, the fermentation is a traditional food processing technology which can endow food with unique taste and flavor, the invention combines the development of the traditional and modern food processing technologies, and the prepared sweet potato fermented beverage avoids the problems of rough taste, poor flavor and the like of sweet potatoes in the eating process, and has important significance for promoting the development of the sweet potato processing industry and enriching the variety of the sweet potato food.
Disclosure of Invention
In view of the above, the invention provides a sweet potato fermented beverage and a preparation method thereof, the method adopts food processing technologies such as glucoamylase saccharification, neurospora crassa fermentation and blending, and the like, and has the characteristics of simple operation, advanced technology, continuous production and the like; the obtained sweet potato fermented beverage has good taste and flavor, and contains high content of soluble dietary fiber, carotenoid, polyphenol substances and amino acid.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of sweet potato fermented beverage specifically comprises the following steps:
(1) soaking sweet potato powder in water to obtain sweet potato pulp, and sterilizing;
(2) sequentially saccharifying and fermenting the sterilized sweet potato pulp to obtain sweet potato fermentation liquor;
(3) and blending, homogenizing and sterilizing the sweet potato fermentation liquid to obtain the sweet potato fermented beverage.
According to the preparation method, through saccharification and fermentation, insoluble dietary fibers, polysaccharides, proteins and other nutrients in the sweet potatoes are degraded and are easy to absorb and utilize, and neurospora crassa can also produce lycopene, carotenoid and other functional components in the fermentation process, so that the nutritional value is improved, so that the nutrients in the beverage are more comprehensive, and meanwhile, the obtained product has the special fragrance of the sweet potatoes and is greatly different from the common beverage added with essence. The invention has scientific and reasonable process design and can also improve the economic benefit and the comprehensive utilization value of the sweet potatoes.
Preferably, the water adding amount in the step (1) is 1-10 times of the mass of the sweet potato powder, and the soaking is carried out at room temperature for 10-40 min.
Preferably, the sterilization in step (1) is pasteurization.
Preferably, the saccharification link in the step (2) adopts glucoamylase (50000U/g); the addition amount of the glucoamylase is 0.02-0.5% of the mass of the sweet potato pulp.
Preferably, the saccharification conditions in step (2) are: saccharifying at pH of 4.0-6.0 and temperature of 35-65 deg.C for 20-100 min.
Preferably, the fermentation in the step (2) adopts Neurospora crassa, and the Neurospora crassa (Neurospora crassa) is from the Shanghai collection biotechnology center; the accession number is AS.3.1603; the inoculation amount is 0.01-0.5% of the mass of the sweet potato pulp.
Preferably, the fermentation conditions in step (2) are: fermenting at 25-32 deg.C for 3-9 days.
The invention aims to fully swell sweet potato powder by adding water for soaking. The starch content in the sweet potato is very high, and the glucoamylase is added for saccharification, so that the starch in the sweet potato pulp can be decomposed, and the starch can be more easily utilized by Neurospora crassa. The glucoamylase can achieve good saccharification effect under the most economical condition.
The addition amount of the Neurospora crassa is adopted for fermentation, which is beneficial to degrading partial starch and protein, generating carotenoid, promoting the release of phenolic substances combined with starch, increasing the contents of free polyphenol, reducing sugar and soluble dietary fiber, and improving the utilization rate of nutrient substances.
Preferably, the homogenizing step in step (3) is: adding a stabilizer and high fructose corn syrup into the sweet potato fermentation liquor, blending, grinding into thick liquid, and carrying out high-pressure homogenization treatment.
Preferably, the stabilizer consists of pectin and sucrose fatty acid ester; wherein the addition amount of the pectin is 0.06-0.18% of the mass of the fermented sweet potato liquid after fermentation, and the addition amount of the sucrose fatty acid ester is 0.01-0.07% of the mass of the fermented sweet potato liquid after fermentation.
Preferably, the addition amount of the high fructose corn syrup is 0.3-6% of the mass of the fermented sweet potato liquid after fermentation.
The stabilizer can be added to obviously improve the precipitation problem of the sweet potato beverage, and the high fructose corn syrup adds fruity and cool feeling, so that the drinking taste is better.
The sweet potato fermented beverage prepared by the preparation method is provided.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: the sweet potato is fermented into a healthy and delicious beverage under the action of neurospora crassa and enzyme, and the fermented beverage has the special fragrance of the sweet potato, good drinking taste and high consumer acceptance. The invention adopts a production process combining saccharification and neurospora crassa fermentation, improves the hydrolysis degree and the utilization rate of sweet potato raw materials, and prepares the sweet potato fermented beverage with health care function and good flavor.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The sweet potato powder and the glucoamylase related to the embodiment of the invention are purchased in the market;
neurospora crassa was purchased from the Shanghai collection Biotechnology center under number AS.3.1603.
Example 1
A preparation method of sweet potato fermented beverage specifically comprises the following steps:
(1) weighing 100g of sweet potato powder, adding 1000g of water while stirring, and soaking for 10min to obtain sweet potato pulp.
(2) Adding glucoamylase into sweet potato fermentation liquor, and saccharifying at pH of 4.6 and temperature of 60 deg.C for 40min to obtain sweet potato saccharification liquid; wherein, the addition amount of the glucoamylase is 0.1 percent of the mass of the sweet potato powder.
After sterilization, inoculating neurospora crassa in the sweet potato saccharification liquid, carrying out aerobic fermentation for 7d at the temperature of 27 ℃ under the stirring condition (150r/min), and then centrifuging to remove precipitates to obtain sweet potato fermentation liquid; wherein the inoculation amount of Neurospora crassa is 0.1% of the sweet potato saccharification liquid.
(3) Adding high fructose corn syrup and a stabilizer into sweet potato fermentation liquor, blending, grinding into thick liquid, and then carrying out high-pressure homogenization treatment, sterilization, filling and sealing; the addition amount of the high fructose corn syrup is 2% of the total mass of the sweet potato fermentation liquor, the stabilizer consists of pectin and sucrose fatty acid ester, wherein the addition amount of the pectin is 0.08% of the total mass of the sweet potato fermentation liquor, and the addition amount of the sucrose fatty acid ester is 0.01% of the total mass of the sweet potato fermentation liquor.
Finally, the sweet potato fermented beverage is a liquid beverage with uniform color and stable system.
Example 2
(1) Weighing 100g of sweet potato powder, adding 500g of water while stirring, and soaking for 30min to obtain sweet potato pulp.
(2) Adding glucoamylase into the sweet potato pulp, and saccharifying at 60 deg.C and pH of 4.6 for 40min to obtain sweet potato saccharified liquid; wherein the addition amount of glucoamylase is 0.2% of the mass of the sweet potato powder.
After sterilization, inoculating neurospora crassa in the sweet potato saccharification liquid, carrying out aerobic fermentation for 5 days at 26 ℃ under the stirring condition (150r/min), and then centrifuging to remove precipitates to obtain sweet potato fermentation liquid; wherein the inoculation amount of Neurospora crassa is 0.3% of the sweet potato saccharification liquid.
(3) Adding high fructose corn syrup and stabilizer into sweet potato fermentation liquor, blending, grinding, homogenizing under high pressure, sterilizing, filling and sealing. The addition amount of the high fructose corn syrup is 2% of the total mass of the sweet potato fermentation liquor, the stabilizer consists of pectin and sucrose fatty acid ester, wherein the addition amount of the pectin is 0.08% of the total mass of the sweet potato fermentation liquor, and the addition amount of the sucrose fatty acid ester is 0.01% of the total mass of the sweet potato fermentation liquor.
Finally, the sweet potato fermented beverage is a liquid beverage with uniform color and stable system (existing for more than 30 days).
Comparative example 1
(1) Weighing 100g of sweet potato powder, adding 1000g of water while stirring, and soaking for 10min to obtain sweet potato pulp.
(2) Adding neurospora crassa into sweet potato saccharification liquid, carrying out aerobic fermentation for 7d at 28 ℃ under the stirring condition (150r/min), and then centrifuging to remove precipitates to obtain sweet potato fermentation liquid; wherein the inoculation amount of Neurospora crassa is 0.1% of the sweet potato saccharification liquid.
(3) Adding high fructose corn syrup and stabilizer into sweet potato fermentation liquor, blending, grinding into thick liquid, and then carrying out high-pressure homogenization treatment, sterilization, filling and sealing. The addition amount of the high fructose corn syrup is 2% of the total mass of the sweet potato fermentation liquor, the stabilizer consists of pectin and sucrose fatty acid ester, wherein the addition amount of the pectin is 0.08% of the total mass of the sweet potato fermentation liquor, and the addition amount of the sucrose fatty acid ester is 0.01% of the total mass of the sweet potato fermentation liquor.
Because glucoamylase is not added for saccharification, the fermentation is insufficient, a large amount of particles and precipitates exist in the fermentation liquor, the taste is rough, and the product is unsuccessful.
Comparative example 2
(1) Weighing 100g of sweet potato powder, adding 1000g of water while stirring, and soaking for 10min to obtain sweet potato pulp.
(2) Adding glucoamylase into sweet potato fermentation liquor, saccharifying at pH of 4.6 and temperature of 60 deg.C for 20min to obtain sweet potato saccharification liquid; wherein, the addition amount of the glucoamylase is 0.1 percent of the mass of the sweet potato powder.
Adding neurospora crassa into sweet potato saccharification liquid, carrying out aerobic fermentation for 7d at 28 ℃ under the stirring condition (150r/min), and then centrifuging to remove precipitates to obtain sweet potato fermentation liquid; wherein the inoculation amount of Neurospora crassa is 0.1% of the sweet potato saccharification liquid.
(3) Adding high fructose corn syrup into sweet potato fermentation liquor, blending, grinding into thick liquid, and then carrying out high-pressure homogenization treatment, sterilization, filling and sealing. Wherein the addition amount of the high fructose corn syrup is 2 percent of the total mass of the sweet potato fermentation liquor.
Because no stabilizer is added, the beverage system is unstable, so that a large amount of precipitates appear in 7 days after filling, the taste and the quality of the product are influenced, and the product is unsuccessful.
Comparative example 3
(1) Weighing 100g of sweet potato powder, adding 1000g of water while stirring, and soaking for 10min to obtain sweet potato pulp.
(2) Adding glucoamylase into sweet potato fermentation liquor, saccharifying at pH of 4.6 and temperature of 60 deg.C for 20min to obtain sweet potato saccharification liquid; wherein, the addition amount of the glucoamylase is 0.1 percent of the mass of the sweet potato powder.
Adding neurospora crassa into sweet potato saccharification liquid, carrying out aerobic fermentation for 7d at 28 ℃ under the stirring condition (150r/min), and then centrifuging to remove precipitates to obtain sweet potato fermentation liquid; wherein the inoculation amount of Neurospora crassa is 0.1% of the sweet potato saccharification liquid.
(3) Adding stabilizer into sweet potato fermentation liquid, blending, grinding into slurry, homogenizing under high pressure, sterilizing, filling and sealing. The stabilizer consists of pectin and sucrose fatty acid ester, wherein the addition amount of the pectin is 0.08% of the total mass of the sweet potato fermentation broth, and the addition amount of the sucrose fatty acid ester is 0.01% of the total mass of the sweet potato fermentation broth.
The product is not successful because the high fructose corn syrup is not added, so the taste is bitter.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A preparation method of sweet potato fermented beverage is characterized by comprising the following steps:
(1) soaking sweet potato powder in water to obtain sweet potato pulp, and sterilizing;
(2) sequentially saccharifying and fermenting the sterilized sweet potato pulp to obtain sweet potato fermentation liquor;
(3) and blending, homogenizing and sterilizing the sweet potato fermentation liquid to obtain the sweet potato fermented beverage.
2. The preparation method of the sweet potato fermented beverage according to claim 1, wherein the water addition amount in the step (1) is 1-10 times of the mass of the sweet potato powder, and the soaking is carried out at room temperature for 10-40 min.
3. The method for preparing fermented beverage of sweet potato according to claim 1, wherein the sterilization in step (1) is pasteurization.
4. The method for preparing a fermented beverage of sweet potato according to claim 1, wherein in step (2) the saccharification is carried out using glucoamylase; the addition amount of the glucoamylase is 0.02-0.5% of the mass of the sweet potato pulp.
5. The method for preparing fermented beverage of sweet potato according to claim 1, wherein the saccharification in step (2) is carried out under the following conditions: saccharifying at pH of 4.0-6.5 and temperature of 45-65 deg.C for 20-120 min.
6. The preparation method of sweet potato fermented beverage according to claim 1, characterized in that Neurospora crassa is adopted in the fermentation in the step (2), and the inoculation amount is 0.01-0.5% of the mass of the sweet potato pulp.
7. The method for preparing a sweet potato fermented beverage according to claim 1, wherein the fermentation conditions in step (2) are as follows: fermenting at 25-32 deg.C for 3-9 days.
8. The method for preparing fermented sweet potato beverage according to claim 1, wherein the blending and homogenizing step in step (3) comprises: and adding high fructose corn syrup and a stabilizer into the sweet potato fermentation liquor, blending, grinding into thick liquid, and carrying out high-pressure homogenization treatment.
9. The method for preparing the sweet potato fermented beverage according to claim 8, wherein the stabilizer is composed of pectin and sucrose fatty acid ester, wherein the addition amount of the pectin is 0.06-0.30% of the mass of the sweet potato pulp after fermentation, and the addition amount of the sucrose fatty acid ester is 0.01-0.07% of the mass of the sweet potato pulp after fermentation;
the addition amount of the high fructose corn syrup is 0.3-6% of the mass of the fermented sweet potato liquid after fermentation.
10. Sweet potato fermented beverage obtained by the preparation method according to any one of claims 1 to 9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN106173652A (en) * | 2016-07-11 | 2016-12-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Radix Ipomoeae probiotic bacteria beverage and preparation method thereof |
| CN107594259A (en) * | 2017-09-20 | 2018-01-19 | 安徽三芋农业发展有限公司 | A kind of manufacture craft of Lactobacillus plantarum fermentation sweet potato juice beverage |
| CN110106090A (en) * | 2019-01-30 | 2019-08-09 | 龙岩学院 | A kind of Neuraspora crassa strain and its application |
| CN112956622A (en) * | 2021-02-25 | 2021-06-15 | 中国农业科学院农产品加工研究所 | Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method |
-
2022
- 2022-04-14 CN CN202210394644.8A patent/CN114601092A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN106173652A (en) * | 2016-07-11 | 2016-12-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Radix Ipomoeae probiotic bacteria beverage and preparation method thereof |
| CN107594259A (en) * | 2017-09-20 | 2018-01-19 | 安徽三芋农业发展有限公司 | A kind of manufacture craft of Lactobacillus plantarum fermentation sweet potato juice beverage |
| CN110106090A (en) * | 2019-01-30 | 2019-08-09 | 龙岩学院 | A kind of Neuraspora crassa strain and its application |
| CN112956622A (en) * | 2021-02-25 | 2021-06-15 | 中国农业科学院农产品加工研究所 | Method for continuously producing potato fermented beverage and potato residue powder and products prepared by method |
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