Study On Technology Of No.9 Qing Shu Potato Fermented Beverage And It's Products Development

Ningxia is one of the most important potato production regions and the pilot province of potato as a staple food in China.But,the processing of potato is at the primary level in Ningxia,The development of deep-processing potato products using biotechnology has certain guiding significance for deep processing of potato in Ningxia.The No.9 Qing shu potato is one of the main varieties,It has the characteristics of high starch content and good processing flavor.So,the No.9 Qing shu potato was selected to develop fermented beverage in the experiment.The main components of the potato were measured at first,and determination of volatile substances in potato after ripening.Then,the fermented beverage of potato juice was studied.The main results are as follows:The starch content of raw No.9 Qing shu potato was 23g/100g,protein content was 2.2g/100g,proanthocyanidin content was 0.002%,carotenoid total was 134.4?g/100g,selenium content was O.Olmg/kg,and 17 kinds of amino acids were determined,the content was:glutamic acid 0.45%,alanine 0.14%,glycine 0.11%,aspartate 0.22%,cysteine 0.05%,proline 0.17%,serine 0.10%,tyrosine 0.06%,arginine 0.15%,lysine 0.23%,phenylalanine 0.20%,methionine 0.15%,threonine 0.12%,isoleucine 0.12%,leucine 0.21%,valine 0.18%,histidine 0.45%.There were 16 kinds of volatile components in cured potato,and it has 4 species more than raw potato,and the content has changed.When the potato was ripened,its aroma substances changed greatly,which increase the aroma of woody,flower,fruit and nutty aroma for potato juice,and provided a good flavor basis for fermented products.The preparation processing of potato juice was studied:Screening the concentration of ascorbic acid was 0.9%,the concentration of ethylenediamine tetra acetic acid was 0.5%,the concentration of L-cysteine was 0.7%,the concentration of potassium chloride was 0.8%as a compound color protecting agent,and the time of color protection was 30min.The amount of added in the optimum conditions for enzymatic hydrolysis as follows:amylase was 1mL/L glucoamylase was 1mL/L,protease was 110mg/L,pectinase was 60mg/L and cellulase was 50mg/L.The optimum technological conditions for fermented products were as follows:The optimum technology condition of potato juice lactobacillus beverage:The inoculation of lactic acid bacteria was 2%,the optimum pH was 5,the fermentation temperature was 38?,and the fermentation time was 9 hours.The content of lactic acid in the lactic acid fermentation liquid was 0.55%,then adjusted by sugar,and the product quality indicators of the lactic acid bacteria fermented beverage as follows:acidity?with lactic acid meter?was 5.7g/L,soluble solids was 9°BX,and total sugar was 106 mg/L.The optimum technology condition of potato liquid fermented vinegar beverage:The inoculum size was 0.3%,the fermentation time was 7d,and the fermentation temperature was 28? at the alcohol fermentation stage.The initial alcohol content was 7%vol,the acetic acid bacteria inoculation amount was 10%,and the optimum temperature was 32?,and the total acid of the fermented vinegar?with acetic acid meter?was 23g/L,then being allocated,the obtained product quality indicators of acetic acid bacteria fermented beverage were:total acid?with acetic acid meter?was 5.4g/L,soluble solids was 10%,and total sugar was 101.9 mg/L.The optimum technology condition of potato kvass:The best inoculation ratio of yeast and lactic acid bacteria was 1:2,the optimal mixed strain inoculation amount was 0.3%,the best fermentation temperature was 26?,and the best fermentation time was 20 hours,.The product quality indicators were:total sugar was 196mg/L,alcohol content was 0.8%vol,lactic acid content was 0.2%,and CO₂ content was 0.26%.The contributed of esters is most to the aroma of potato bio-products.Ethyl caprylate and ethyl caprate are commonly found in various types of potato biofermentation products.Caprylic acid is the highest content of carboxylic acids in potato biofermentation products,followed by Decyl acid;The influence of alkanes and olefins on the aroma of potato biofermentation products was least.