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Method for producing jerusalem artichoke whole powder

A production method and technology of whole Jerusalem artichoke powder are applied in application, food preparation, food science and other directions, and can solve the problems of poor solubility of Jerusalem artichoke powder, many impurities, damage to nutrients and flavor, etc., and achieve large market capacity, high solubility, The effect of fine tissue structure

Inactive Publication Date: 2011-01-12
山西金绿禾燕麦研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problems of poor solubility of Jerusalem artichoke powder, many impurities, and damage to the nutritional components and flavor of the product due to the simple process and single enzyme used in the existing method for preparing Jerusalem artichoke powder, the present invention provides a method that not only Production method of fully water-soluble Jerusalem artichoke powder that retains the original characteristics and various nutritional components of Jerusalem artichoke to the greatest extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of production method of Jerusalem artichoke whole powder, comprises the following steps:

[0025] (1) Select fresh and non-rotten Jerusalem artichokes, weigh 100kg, and spray and scrub the raw materials with clean water to remove residual soil, pesticide residues and microorganisms on the surface;

[0026] (2) Put the Jerusalem artichoke into the crusher for crushing, and then quickly pass through the continuous blanching machine at 85°C for 3 minutes;

[0027] (3) Beat the blanched pieces of Jerusalem artichoke into a coarse pulp with a beater, and the fineness is below 1 mm;

[0028] (4) Add 80g of compound enzyme preparation of pectinase, cellulase, hemicellulase and protease. Incubate at 45°C for 60 minutes;

[0029] (5) Add 20kg of water to the enzymatically hydrolyzed Jerusalem artichoke, stir evenly and enter the colloid mill, and adjust the gap between the grinding discs to 40um, so that the material can be further refined into a uniform a...

Embodiment 2

[0036] Embodiment 2: a kind of production method of Jerusalem artichoke whole powder, comprises the following steps:

[0037] (l) Select fresh and non-rotten Jerusalem artichokes, weighing a net weight of 200kg, and spray and scrub the raw materials with clean water to remove residual soil, pesticide residues and microorganisms on the surface of longan;

[0038] (2) Put the Jerusalem artichoke into the crusher for crushing, and then quickly pass it through a continuous blanching machine at 90 °C for 2 minutes.

[0039] (3) Beat the blanched pieces of Jerusalem artichoke into a coarse pulp with a beater, and the fineness is below 1 mm;

[0040] (4) Add 90g of pectin, hemicellulose, protein and cellulose compound enzyme preparation. Incubate at 55°C for 50 minutes;

[0041] (5) Add 50kg of water to the enzymatically hydrolyzed Jerusalem artichoke, stir evenly and enter the colloid mill, and adjust the gap between the grinding discs to 30um, so that the material can be further re...

Embodiment 3

[0049] Embodiment 3: a kind of production method of Jerusalem artichoke whole powder, comprises the following steps:

[0050] (l) Select fresh and non-rotten Jerusalem artichoke, and weigh it to a net weight of 300kg. Spray and scrub the raw materials with clean water to remove residual soil, pesticide residues and microorganisms on the surface of longan.

[0051] (2) Put the Jerusalem artichoke into the crusher for crushing, and then quickly pass through the continuous blanching machine at 90°C for 2.5 minutes;

[0052] (3) Use a beater to beat the blanched pieces of Jerusalem artichoke into a coarse pulp with a fineness of less than 0.5mm.

[0053] (4) Add 150g of pectin, hemicellulose, protein and cellulose compound enzyme preparation. Incubate at 50°C for 45 minutes;

[0054] (5) Add 60kg of water to the enzymatically hydrolyzed Jerusalem artichoke, stir evenly and enter the colloid mill, and adjust the gap between the grinding discs to 30um, so that the material can be ...

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Abstract

The invention relates to the deep processing technology of jerusalem artichoke, in particular to a method for producing jerusalem artichoke whole powder, which solves the problems of simple process in the conventional method for producing the jerusalem artichoke whole powder, poor dissolubility and a large number of impurities of the jerusalem artichoke powder due to the single enzyme, damaged nutritional ingredients and flavor of products and the like. In the method, powder is prepared from natural and fresh jerusalem artichoke serving as a main raw material through the steps of cleaning, blanching, mashing, colloid milling, enzymolysis, homogenizing, sterilizing, centrifugation, micro-filtration, drying, powder collecting, sieving, packaging and product warehousing. In the method, a wet process is adopted, and the processes of blanching, enzymolysis and spray drying are introduced, so the problems of poor color and luster, mouthfeel and dissolubility of the conventional products are solved, the quality and yield of the products are improved, and the production cost is reduced.

Description

[0001] technical field [0002] The invention relates to a deep processing technology of Jerusalem artichoke, in particular to a production method of whole Jerusalem artichoke powder. Background technique [0003] Jerusalem artichoke is a crop with high and stable yield and wide application, and the main component of tubers is inulin. It is suitable for planting in most areas of our country. It is mainly used as a raw material for producing inulin, except that the tubers are directly eaten or processed into small foods. In addition to inulin, Jerusalem artichoke tubers also contain a small amount of dietary fiber, pentosan, protein, pectin, various amino acids, flavonoids, alkaloids, various trace elements and vitamins and many other active ingredients. [0004] In the production process of inulin, many nutrients other than inulin in Jerusalem artichoke, such as insoluble dietary fiber, amino acids, flavonoids, etc., are removed through a large number of physical and chemic...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/214A23L33/00A23L19/10
Inventor 田向东田伟民陈志刚
Owner 山西金绿禾燕麦研究所
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