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Production of jerusalem artichoke concentrate

A technology of concentrated liquid and Jerusalem artichoke, which is applied in the field of preparation of concentrated liquid of Jerusalem artichoke, can solve the problems of precipitation, affecting the quality and marketing value of Jerusalem artichoke juice, affecting the quality and use value of Jerusalem artichoke juice, and achieves broad development prospects and simple and scientific process Effect

Inactive Publication Date: 2007-09-05
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been reports of using lime milk and phosphoric acid to remove some impurities, but after concentration, some precipitation still occurs, which seriously affects the quality and use value of Jerusalem artichoke juice
At the same time, in the process of making Jerusalem artichoke juice, there are a series of biochemical reactions in Jerusalem artichoke, which will change the color of the juice, which will affect the quality and marketing value of Jerusalem artichoke juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Step 1: Wash and shred the Jerusalem artichoke material, add it to citric acid color protection solution with a concentration of 0.07%, wherein the weight ratio of the citric acid color protection solution to the Jerusalem artichoke is 2:1, then extract in a water bath at 80°C for 60 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;

[0009] Step 2: adjust the pH of the crude Jerusalem artichoke extract to 4 with phosphoric acid, bathe in water at 90°C for 10 minutes, then adjust the pH to 11 with milk of lime, then bathe in water at 60°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;

[0010] Step 3: concentrating the low-concentration Jerusalem artichoke juice at 62° C. for 90 minutes in vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.

Embodiment 2

[0012] Step 1: Wash and shred the Jerusalem artichoke material, add it to 0.1% citric acid color-protecting solution, wherein the weight ratio of citric acid color-protecting solution to Jerusalem artichoke is 1.5:1, then extract in a water bath at 90°C for 50 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;

[0013] Step 2: adjust the pH of the crude Jerusalem artichoke extract to 3 with phosphoric acid, bathe in water at 85°C for 10 minutes, then adjust the pH to 12 with milk of lime, then bathe in water at 55°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;

[0014] Step 3: concentrating the low-concentration Jerusalem artichoke juice at 66° C. for 75 minutes in vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.

Embodiment 3

[0016] Step 1: Wash and shred the Jerusalem artichoke material, add it to citric acid color protection solution with a concentration of 0.08%, wherein the weight ratio of the citric acid color protection solution to the Jerusalem artichoke is 1:1, then extract in a water bath at 95°C for 40 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;

[0017] Step 2: Adjust the pH of the crude Jerusalem artichoke extract to 2 with phosphoric acid, bathe in water at 80°C for 10 minutes, then adjust the pH to 13 with milk of lime, then bathe in water at 50°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;

[0018] Step 3: concentrating the low-concentration Jerusalem artichoke juice at a temperature of 58°C for 110 minutes in a vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.

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PUM

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Abstract

A concentrated jerusalem artichoke juice is prepared from the tuber of jerusalem artichoke through washing, slitting, adding citric acid, water bath at 80-100 deg.C, squeezing to obtain raw juice, using phosphoric acid to regulate pH=2-4, water bath at 75-90 deg.c, using lime milk to regulate pH=11-13, water bath at 50-60 deg.C, using phosphoric acid to regulate pH=6.5-7, filtering, and vacuum concentrating.

Description

Technical field [0001] The invention provides a method for preparing Jerusalem artichoke concentrate, which belongs to the technical field of plant extraction. Background technique [0002] Jerusalem artichoke is a plant that can form underground tubers in the genus Sunflower of the Compositae family. In addition to containing a large amount of inulin with important physiological functions, it also contains proteins, polysaccharides and pectin substances. The presence of these substances makes the prepared Jerusalem artichoke juice coagulate Colloids exist. At present, there have been reports of using lime milk and phosphoric acid to remove some impurities, but after concentration, some precipitation still occurs, which seriously affects the quality and use value of Jerusalem artichoke juice. At the same time, in the process of making Jerusalem artichoke juice, there are a series of biochemical reactions in Jerusalem artichoke, which will change the color of the juice, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08A23L2/04A23L1/214A23L1/29A23L1/28A23L1/272A23L5/41A23L19/10A23L33/00
Inventor 郭衍银王相友陈忠升
Owner SHANDONG UNIV OF TECH
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