Process Technology Research Of Three Kinds Of Fermented Roughage Beverages

This paper takes brown rice,Chinese yam and purple sweet potato these three roughage as raw materials,respectively ferment with lactobacillus after pre-processing to produce three kinds of fermented roughage beverages which not only contain active lactobacillus and special tastes,but also have a number of properties that improve health.The major results are as follows:(1)The technology of fermented brown rice beverage is:the ratio of material to water is 1:4,the concentration ofα-amylase is 30u/g,hydrolyze time is 30min;concentration of saccharifying enzyme is 25u/g,hydrolyze time is 60min;inoculation amount of lactobacillus is 8%,fermentation time is 14h,the stabilizer is 0.5%(w/v)xanthan gum,and the allocation recipe is 6%(v/v)fructose corn syrup and 5%(w/v)soy peptides powder.The product which is a kind of lactic acid fermented beverage and contains living bacteria is light yellowish brown.It has both strong fragrance and unique flavor of fermented lactic acid of which the amount of lactobacillus is 8.3×10~8cfu/m L and can be preserved at 4℃for 7 days.The beverage which is able to provide nutrients,energy and lactobacillus could be supplementary food for breakfast.(2)The technology of fermented Chinese yam beverage is:the color-protecting solution component is 0.8%(w/v)Vitamin C,the ratio of material to water is 1:1,the concentration ofα-amylase is 25u/g,hydrolyze time is 20min;concentration of saccharifying enzyme is 20u/g,hydrolyze time is 60min;inoculation amount of lactobacillus is 5%,fermentation time is 14h,and the allocation recipe is 12%(v/v)fructose corn syrup and 0.5%(w/v)chitosan oligosaccharide.The product which is a kind of lactic acid fermented beverage and contains living bacteria is white.It has both the smell of Chinese yam and unique flavor of fermented lactic acid of which the amount of lactobacillus is 1.82×10~8cfu/m L and can be preserved at 4℃for 7 days.The beverage which is benefit for stomach and able to provide radiation protection is suitable for those who work long time in front of computers.(3)The technology of fermented purple sweet potato beverage is:the ratio of material to water is 1:2,the concentration ofα-amylase is 35u/g,hydrolyze time is 15min;concentration of saccharifying enzyme is 25u/g,hydrolyze time is 30min;inoculation amount of lactobacillus is 5%,fermentation time is 14h,and the allocation recipe is 9%(v/v)fructose corn syrup and 0.4%(w/v)mannosan.The product which is a kind of lactic acid fermented beverage and contains living bacteria is purplish red and semisolid.It tastes both sour and sweet and has unique flavor of fermented lactic acid of which the amount of lactobacillus is 2.04×10~8cfu/m L and can be preserved at 4℃for 7 days.This beverage of which carbohydrates,calories and dietary fiber levels are high particularly contains Se.Therefor it could be served as a substitute food which is suitable for people who need to lose weight on die.(4)The lactobacillus of all these three roughage-fermented beverages can survive great deal in simulated gastric juice and high concentrated cholate environment,which is roughly the same as that of a brand of yogurt sold in the market.