Research And Development Of Active Probiotic Yam Beverage

In recent years,the compound drinks produced by different processing techniques have been favored by the researchers and consumers,and the dual advantages of both the beneficial components of yam and the fermentation of the bacteria are the advantages of the fermented yam beverage with vast market and great potential.This paper aims at the blank of the research on yam fermented beverage in the market.Using yam powder as raw material,probiotic Lactobacillus plantarum P-8 and Bifidobacterium lactis V9 as fermented bacteria,a sweet taste and fresh aroma active probiotic yam beverage is developed.The specific results are as follows:1.preparation and enzymatic hydrolysis of yam pulp: yam pulp has the best condition when the water ratio of yam slurry is 1:7.Double enzyme hydrolysis was used to hydrolyze starch of yam.By single factor and orthogonal test,the optimum technology for liquefaction of yam starch was as follows: high temperature alpha enzyme addition 0.2%,enzyme reaction time 60 min,enzymolysis pH6.5;the optimum saccharification process is: glucoamylase adding amount,enzymolysis temperature 60,enzyme reaction time 80 min,enzymolysis pH4.4.2.study on the fermentation technology of Yam: the optimal ratio of Lactobacillus plantarum P-8 and Bifidobacterium lactis V9 is 1:1 compound fermentation,the inoculation amount is 3 x 106CFU/mL,the fermentation temperature is 37,and the fermentation time is 18 h.3.the stability of yam beverage: the optimum ratio of the stabilizers of yam beverage by the response surface optimization was 1.95%,the addition of xanthan gum was 1%,the addition of CMC was 1.26%,and the dosage of sodium alginate was 1.96%.4.study on taste of yam drink: in order to improve the taste of yam beverage and improve the popularity of beverage,the optimum acid and sweet ratio was determined by single factor and orthogonal test,including 6.5% of white sugar,4% of apple juice and 4% citric acid.5.determination of volatile flavor substances in active probiotics yam beverages: 2 kinds of acid substances were detected,4 aldehydes,13 alcohols,2 esters,8 alkanes,6 other substances,and 35 substances.