Processing of sweet potato milk fermented beverage
1. Technological process: preparation of sweet potato juice-inoculation fermentation-blending, homogenization-bottling, sterilization.
2. Key points of process operation:
Preparation of ① sweet potato juice: wash and peel the fresh sweet potato, cut it into small pieces, steam boil it for 20 minutes, stir it up with a crusher, add twice the water to the colloid mill and homogenize for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, put it in a sterile container while hot, and cool to 40 degrees Celsius.
② inoculation fermentation: 5% mixed strains (Lactobacillus bulgaricus: Streptococcus thermophilus 1:1) were inoculated in sweet potato juice and cultured at 37 degrees Celsius for 12 hours.
③ blending and homogenization: 100 parts of sweet potato juice and 5 parts of skim milk were prepared. The temperature was controlled at 60-65 degrees Celsius and the homogenization pressure was 20 MPA.
④ bottling and sterilization: fill the homogenized drinks with 250ml glass bottles or other containers. After filling and sealing, the sterilization condition of 85 degrees Celsius for 20 minutes was used for sterilization. It should be cooled immediately after sterilization, that is, the finished product.
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Problems that should be paid attention to in sweet potato harvest
Sweet potato is a vegetative vegetative body, and there is no obvious maturity standard and harvest time, but the harvest sooner or later has an effect on the yield, seed retention, storage, processing and utilization of sweet potato and crop rotation. If the harvest is too early, the yield of sweet potato will be significantly reduced; if the harvest is too late, the sweet potato is often affected by low temperature and chilling injury, so it is not tolerant to storage and the cutting and drying rate decreases. Therefore, sweet potatoes must be harvested at the right time. The suitable harvest time of sweet potato should be determined according to climatic conditions, safe storage time and the arrangement of the next crop. When the ground temperature is about 18 ℃, the weight of sweet potato increases little.
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Sweet Potato Variety-Xinpu Liu
Approval No.: Yue Shu 2006003 breeding Unit: Puning Institute of Agricultural Sciences Variety Source: Pushu No. 6 / Pushu 17-1 characteristics: late-maturing varieties. The plant type is semi-erect, the vine length is medium, the top leaf color is green and the leaf margin is purple, the leaf heart shape is toothed, the leaf vein is light green, the stem is light purple, the tuber is concentrated, the number of tuber per plant is medium, the potato shape is long spinning, the potato skin is yellow, the potato meat is yellow, the beauty is good, the sprouting ability is excellent, and it is resistant to storage. The dry matter rate is 27%, the taste score is 75.3 points, and the starch rate is 16.55%. Indoor Wada
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