Study on processing lacto-fermented drinks from Japanese purple sweet potatoes Murasakimasari)

Abstract

This study aims at developing a technology for processing lacto-fermented drinks. The study applied biotechnologies in the processing to enhance production efficiency and quality, stabilising and optimising the nutrition of materials (especially anthocyanins) so that the outputs had good quality, ensured food safety and also appealed to consumers. The main stages in the processing, including the experiment with enzyme hydrolysis of purple sweet potato starch and fermentation conditions, were tested by measuring physical, biochemical and sensory indicators of the products. The study identified appropriate technical specifications for the hydrolysis of purple sweet potato starch with glucoamylase enzyme 0.15% at 60o C and for 1.5 hours. Fermentation conditions: addition of Lactobacillus bulgaricus 3%, at 41±1o C and for 6 hours. As the results, a technical flow chart for processing lacto-fermented drinks from purple sweet potatoes was developed.