Black Jerusalem artichoke food and preparation method thereof

A technology of black artichoke and food, applied in the field of black artichoke food and its preparation, to achieve the effects of improving application value, sweet taste, and simple production

Inactive Publication Date: 2013-04-17
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a health food, Jerusalem artichoke needs to be developed. Now most of the fresh tubers of Jerusalem artichoke are fried and pickled, and there are also patents for making Jerusalem artichoke beverage (CN102258209A) and biscuits (CN102132716A). The application of black artichoke has played a very big role in promoting.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] Choose fresh, mildew-free, and rot-free Jerusalem artichokes, rinse them with tap water, remove and drain the water, cut them into blocks in a cruciform shape, and set aside.

Example Embodiment

[0024] Example 2

[0025] Choose fresh, mildew-free, and rot-free Jerusalem artichokes, rinse them with tap water, remove and drain the water, cut into slices, and set aside.

Example Embodiment

[0026] Example 3

[0027] Weigh 100 kg of the Jerusalem artichoke block of Example 1, put it in an aqueous solution containing 1% (weight ratio) of salt and 2.5% (weight ratio) of citric acid, rinse for 10-15 minutes, remove it, and place it in a bamboo basket. After drying, put it in a stainless steel container and put it into the fermentation room. Set the temperature in the fermentation room at 65°C and 75% humidity. After 15 days of natural fermentation of Jerusalem artichoke, the black Jerusalem artichoke food is obtained.

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PUM

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Abstract

The invention discloses a black Jerusalem artichoke food and a preparation method thereof, which relates to the field of food processing. The black Jerusalem artichoke food is prepared by fermenting pre-processed Jerusalem artichoke at the temperature of 65-75 DEG C and the humidity of 75-85% for 15 days. According to the invention, the product is delicate in texture and easy to chew, thereby contributing to the eating of the aged and people having bad teeth; and the fermented Jerusalem artichoke is sweet in taste, and tough and chewy, thereby increasing the eating desire of people. The invention is reasonable in process, simple to manufacture, and beneficial to industrial production, and has good market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a black artichoke food and a preparation method thereof. Background technique [0002] Jerusalem artichoke, scientific name Helianthus tuberosus, alias: foreign spoon, ghost ginger, is a kind of perennial herb with shrinking roots in the genus Sunflower of the Compositae family. In traditional Chinese medicine, the rhizomes and leaves are used as medicine, and its edible part is the underground tuber ( stem) part, Jerusalem artichoke tubers are rich in starch, inulin and other fructose polymers, which can be eaten, cooked or porridge, pickled into vegetables, dried Jerusalem artichoke in the sun, and used as starch and alcohol raw materials for industrial use Production. [0003] Jerusalem artichoke, sweet in nature and flavor, flat, non-toxic, in medicine, it is beneficial to water and dampness, invigorates the stomach and has the effect of clearing away heat and detoxifying. Th...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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