Sweet potato slag contains most of the dietary fiber components of sweet potatoes. Dietary fiber has important physiological functions for the human body. At this stage, it has become an important functional factor for the maintenance of human intestine. The use of biotechnology to degrade and transform sweet potato slag to obtain dietary fiber beverages opens up new ways for deep processing of sweet potato scum and improving the economic value of sweet potato slag.
1. Raw material preparation According to the proportion of adding 5kg of sweet potato slag to 100L of water, sterilize for 15min at 115°C, cool to room temperature and insert 10% edible fungus DS1. Rotate shaker 150r/min, culture for 3 days at 25°C. Sweet potato slag fermentation liquid was obtained. Accessories are refined salt, sucrose, citric acid, carrageenan, ginger, onion, monosodium glutamate.
2. The main equipment mixer, sterilizing pot, sealing machine, adjustable temperature furnace and so on.
3. Process carrageenan → sol → filter fermentation broth → inactivation → homogenization → filtration → preheating → deployment → filling → sterilization → inspection → finished product. Processing → Accessories
4. Operation steps (1) Inactivation The fermentation broth was inactivated under 0.05 MPa for 15 min in order to kill the living bacteria, the fermentation broth was slightly discolored, and the odor of the fermentation broth became more concentrated.
(2) The homogenized inactivated fermentation broth is homogenized, and the homogenization can increase the viscosity of the materials and improve the tissue state of the finished product. At a temperature of 50°C to 60°C, homogenization is performed with a pressure of 15 MPa to 20 MPa. After homogenization, a yellowish white liquid having moderate viscosity and uniform particles is obtained.
(3) Filtration The homogenized fermentation broth was filtered through a 100 mesh stainless steel screen to obtain a finely divided solution, which is the main raw material of the final product.
(4) Excipient treatment After ginger peeled and cleaned, slices were made with a thickness of about 1 mm to 2 mm. After the onions were washed, they were cut into long segments of 2 mm to 3 mm.
(5) Carrageenan Sol A certain amount of carrageenan is slowly scattered into a certain volume of cold water to disperse it and prevent condensation. Soak the glue before soaking 20min ~ 30min, make carrageenan fully absorb water swelling, and then heated to boiling under stirring conditions, and keep the state of micro-boiling 8min ~ 10min, and finally remove the surface foam, to control the amount of glue. The hot is filtered with a sterile 100-mesh stainless steel screen to remove impurities and some possible colloidal particles, resulting in a uniform, pale, white glue.
(6) According to the taste, it is necessary to add appropriate amount of salt, sucrose, carrageenan, ginger, onion, and monosodium glutamate to obtain drinks suitable for different groups of people. In order to make the sensory index of the product reach certain requirements, the suitable amount of carrageenan is 0.12%.
(7) Preheating, filling and sterilizing The filtered fermentation broth is placed on a temperature-adjustable electric furnace and heated until slightly boiled. The dissolved glue solution is added while stirring and the heating is continued for 2 min to 3 min. A suitable amount of salt is added to increase the amount of food. The thick flavor can add a small amount of sucrose. When the electric furnace is extinguished and the residual temperature is used for heating, fresh ginger pieces, scallion, and a small amount of MSG are added, and the mixture is stirred for 2 min to 3 min. The ginger pieces and scallion pieces are taken out and then hot-filled, sealed, and pasteurized (80° C., 30 min. ), rapid cooling, after the test is qualified, the finished product.
5. Quality Standards (1) Sensory Standards The finished product is light yellowish white, with fine taste and moderate salty taste. The taste is strong and uniform, with no bubbles, no impurities, and a hint of fermented clear scent has a slight ginger and onion flavour.
(2) Physical and chemical indicators The mass fraction of soluble solids is not less than 38g/L, pH value is 5.50.5, insoluble dietary fiber is not less than 16g/L, soluble dietary fiber is not less than 3g/L, reducing sugar content is not high At 0.92g/L, the polysaccharide content was not lower than 2.14g/L.
(3) Microbiological indicators The total number of bacteria is not higher than 100cfu/mL, E. coli is not higher than 30cfu/100mL, and pathogenic bacteria cannot be detected. Meng Xiumei Author: Huazhong University of Science and Technology: From "Processing of Agricultural Products" 2007.01
1. Raw material preparation According to the proportion of adding 5kg of sweet potato slag to 100L of water, sterilize for 15min at 115°C, cool to room temperature and insert 10% edible fungus DS1. Rotate shaker 150r/min, culture for 3 days at 25°C. Sweet potato slag fermentation liquid was obtained. Accessories are refined salt, sucrose, citric acid, carrageenan, ginger, onion, monosodium glutamate.
2. The main equipment mixer, sterilizing pot, sealing machine, adjustable temperature furnace and so on.
3. Process carrageenan → sol → filter fermentation broth → inactivation → homogenization → filtration → preheating → deployment → filling → sterilization → inspection → finished product. Processing → Accessories
4. Operation steps (1) Inactivation The fermentation broth was inactivated under 0.05 MPa for 15 min in order to kill the living bacteria, the fermentation broth was slightly discolored, and the odor of the fermentation broth became more concentrated.
(2) The homogenized inactivated fermentation broth is homogenized, and the homogenization can increase the viscosity of the materials and improve the tissue state of the finished product. At a temperature of 50°C to 60°C, homogenization is performed with a pressure of 15 MPa to 20 MPa. After homogenization, a yellowish white liquid having moderate viscosity and uniform particles is obtained.
(3) Filtration The homogenized fermentation broth was filtered through a 100 mesh stainless steel screen to obtain a finely divided solution, which is the main raw material of the final product.
(4) Excipient treatment After ginger peeled and cleaned, slices were made with a thickness of about 1 mm to 2 mm. After the onions were washed, they were cut into long segments of 2 mm to 3 mm.
(5) Carrageenan Sol A certain amount of carrageenan is slowly scattered into a certain volume of cold water to disperse it and prevent condensation. Soak the glue before soaking 20min ~ 30min, make carrageenan fully absorb water swelling, and then heated to boiling under stirring conditions, and keep the state of micro-boiling 8min ~ 10min, and finally remove the surface foam, to control the amount of glue. The hot is filtered with a sterile 100-mesh stainless steel screen to remove impurities and some possible colloidal particles, resulting in a uniform, pale, white glue.
(6) According to the taste, it is necessary to add appropriate amount of salt, sucrose, carrageenan, ginger, onion, and monosodium glutamate to obtain drinks suitable for different groups of people. In order to make the sensory index of the product reach certain requirements, the suitable amount of carrageenan is 0.12%.
(7) Preheating, filling and sterilizing The filtered fermentation broth is placed on a temperature-adjustable electric furnace and heated until slightly boiled. The dissolved glue solution is added while stirring and the heating is continued for 2 min to 3 min. A suitable amount of salt is added to increase the amount of food. The thick flavor can add a small amount of sucrose. When the electric furnace is extinguished and the residual temperature is used for heating, fresh ginger pieces, scallion, and a small amount of MSG are added, and the mixture is stirred for 2 min to 3 min. The ginger pieces and scallion pieces are taken out and then hot-filled, sealed, and pasteurized (80° C., 30 min. ), rapid cooling, after the test is qualified, the finished product.
5. Quality Standards (1) Sensory Standards The finished product is light yellowish white, with fine taste and moderate salty taste. The taste is strong and uniform, with no bubbles, no impurities, and a hint of fermented clear scent has a slight ginger and onion flavour.
(2) Physical and chemical indicators The mass fraction of soluble solids is not less than 38g/L, pH value is 5.50.5, insoluble dietary fiber is not less than 16g/L, soluble dietary fiber is not less than 3g/L, reducing sugar content is not high At 0.92g/L, the polysaccharide content was not lower than 2.14g/L.
(3) Microbiological indicators The total number of bacteria is not higher than 100cfu/mL, E. coli is not higher than 30cfu/100mL, and pathogenic bacteria cannot be detected. Meng Xiumei Author: Huazhong University of Science and Technology: From "Processing of Agricultural Products" 2007.01
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