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Preparation process of smallanthus sonchifolius powder

A preparation process, the technology of yacon, is applied in the field of preparation of yacon powder, which can solve the problems of restricting the sustainable development of yacon industry, prone to browning and rot, etc., and achieve the effect of broad development prospects, high nutrient content and simple process

Inactive Publication Date: 2012-02-08
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the yacon fruit is harvested, the functional components of fructooligosaccharides are quickly hydrolyzed, and are prone to browning and rot.
It not only restricts the sustainable development of the yacon industry, but also causes huge losses after harvesting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) remove the rotten Yacon fruit;

[0020] (2) Wash the yacon with running water, and cut it into slices with a thickness of 2mm to 4mm with a stainless steel knife;

[0021] (3) Weigh 2kg of ascorbic acid, 3kg of cysteine, and 30kg of citric acid, add them to 965kg of clear water, mix well, add 250kg of cut yacon slices, stir once every 5min, and take out the yacon after 30min of treatment Rinse the fruit slices with water;

[0022] (4) Yacon slices after color protection are beaten with a beater;

[0023] (5) Yacon slurry is mixed with other auxiliary materials, 200kg of yacon slurry (moisture content on a wet basis is calculated at 90%), 10kg of maltodextrin, 2kg of soybean protein isolate, 0.2kg of gum arabic, and 0.4kg of konjac gum are added. Tricalcium phosphate 0.003kg. The yacon pulp and auxiliary materials are mixed and further mixed and refined through a colloid mill;

[0024] (6) Drying: Pour the mixed yacon slurry and auxiliary materials on a stainless...

Embodiment 2

[0027] (1) remove the rotten Yacon fruit;

[0028] (2) Wash the yacon with running water, and cut it into slices with a thickness of 2mm to 4mm with a stainless steel knife;

[0029] (3) Weigh 6kg of ascorbic acid, 5kg of cysteine, and 34kg of citric acid, add them to 955kg of clear water, mix well, add 250kg of cut yacon slices, stir once every 5min, and take out the yacon after 30min of treatment Rinse the fruit slices with water;

[0030] (4) Yacon slices after color protection are beaten with a beater;

[0031] (5) Yacon slurry is mixed with other auxiliary materials, 200kg of yacon slurry (moisture content on a wet basis is calculated at 90%), 15kg of maltodextrin, 3kg of soybean protein isolate, 0.3kg of gum arabic, and 0.6kg of konjac gum are added. Tricalcium phosphate 0.004kg. The yacon pulp and auxiliary materials are mixed and further mixed and refined through a colloid mill;

[0032] (6) Drying: Pour the mixed yacon slurry and auxiliary materials on a stainless...

Embodiment 3

[0035] (1) remove the rotten Yacon fruit;

[0036] (2) Wash the yacon with running water, and cut it into slices with a thickness of 2mm to 4mm with a stainless steel knife;

[0037] (3) Weigh 4kg of ascorbic acid, 4kg of cysteine, and 32kg of citric acid, add them to 960kg of clear water, mix well, add 250kg of cut yacon slices, stir once every 5min, and take out the yacon after 30min of treatment Rinse the fruit slices with water;

[0038] (4) Yacon slices after color protection are beaten with a beater;

[0039] (5) Yacon slurry is mixed with other auxiliary materials, 200kg of yacon slurry (moisture content on a wet basis is calculated at 90%), 12kg of maltodextrin, 2.5kg of soybean protein isolate, 0.25kg of gum arabic, and 0.5kg of konjac gum are added , Tricalcium phosphate 0.0035kg. The yacon pulp and auxiliary materials are mixed and further mixed and refined through a colloid mill;

[0040] (6) Drying: Pour the mixed yacon slurry and auxiliary materials on a stai...

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Abstract

The invention discloses a preparation process of smallanthus sonchifolius powder, relating to the field of intensive processing of fruits and vegetables. The process mainly comprises selecting fresh smallanthus sonchifolius, cleaning, peeling, cutting, protecting color, pulping, drying and smashing, and is characterized in that non-sulfur color protection is adopted, so that the hydroscopic property of the powder is reduced remarkably and the powder has high flowability. The process comprises the following specific steps of: eliminating rotten smallanthus sonchifolius; cleaning and cutting; putting into a non-sulfur color protection liquid for protecting color for 20-30 minutes; taking out and flushing with clear water; pulping; uniformly mixing the smallanthus sonchifolius slurry with other auxiliary materials and drying; and smashing to obtain smallanthus sonchifolius powder. The smallanthus sonchifolius powder can be directly prepared as a leisure health-care food, and can be taken as a substrate for processing other foods such as solid beverages, jelly, jam and the like. The process has the advantages of easiness, high nutrient content, high powder flowability, instant property, safety, sanitation and very development prospect.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a preparation process of yacon powder. Background technique [0002] Yacon ( Smallanthus Sonchifolius ) is a plant belonging to the Compositae family, native to the Andes. Since 2004, it has been successfully introduced in Yunnan, Hainan, Shandong, Henan, Xinjiang and other provinces, and its planting scale and output have increased year by year. In 2009, the total annual output of yacon in my country was nearly 2 million tons. Yacon contains more than 20 kinds of essential amino acids and a large amount of soluble fiber. It is a low-calorie food; it is also rich in potassium, calcium, zinc, iron, magnesium and other trace elements. and other effects. Moreover, yacon is rich in fructooligosaccharides, which are the best nutrients needed for the reproduction of bifidobacteria in the human body. However, after the yacon fruit is harveste...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/39A23L1/064A23L19/00A23L21/12
Inventor 石启龙赵亚
Owner SHANDONG UNIV OF TECH
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