Method for preparing dried fruit of jerusalem artichoke by strain fermentation, obtained product and application thereof

Abstract

The invention provides a method for preparing dried fruit of jerusalem artichoke by strain fermentation, and an obtained product. The method comprises the following steps: selecting jerusalem artichoke, peeling and cutting into blocks; blanching jerusalem artichoke blocks with the boiling water, then cooling with cold water; steeping the jerusalem artichoke blocks into a solution containing fructose syrup and soybean milk, spraying mycotic spore suspension on the surfaces of the jerusalem artichoke blocks and fermenting; floating hypha on the surfaces of the jerusalem artichoke blocks to form a hypha film; sleeping into sugar liquor containing 25wt% of fructose syrup, 0.5 wt% of citric acid and 0.05 wt% of vitamin C, and then drying to obtain the fermented dried fruit of jerusalem artichoke. The method is unique, simple in technological process, convenient to operate and low in cost, natural and pollution-free jerusalem artichoke and soybeans with dietotherapy effect are selected as main raw materials, so that the natural characteristics of the jerusalem artichoke are remained to the largest extent, the complementation of different nutrients is realized, and the fermented dried fruit of jerusalem artichoke has an improved taste. In addition, the invention further provides application of the dried fruit in preparing medicines for curing constipation.

Description

technical field [0001] The present invention relates to a new taste fermented preserved Jerusalem artichoke fruit and its preparation method and application, in particular to a kind of preserved Jerusalem artichoke fruit with a layer of mycelium film, low sugar and long shelf life and its preparation method and application, belonging to food processing technology field. Background technique [0002] Jerusalem artichoke is a perennial herbaceous plant of the genus Sunflower in the Compositae family. Its underground tubers are rich in fructose polymers such as inulin, and the content accounts for 80% of the dry matter. The tubers or stems and leaves of Jerusalem artichoke are used as medicine, which has the functions of diuresis and dehumidification, lowering blood sugar level, enhancing gastrointestinal function, enhancing metabolism, beautifying and skin care, clearing away heat and cooling blood, etc. At the same time, Jerusalem artichoke has a fast propagation speed and a...

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Problems solved by technology

[0003] Domestic Jerusalem artichoke resources are abundant and cheap, but its utilization rate is low, mainly because the taste of Jerusalem artichoke is poor and it is inconvenient to eat

At present, there are some who make preserved Jerusalem artichokes, for example: Li Guangyue of Guizhou University uses Jerusalem artichokes to clean and peel, then cuts, precooks, boils, bakes, packs, and finishes the processed artichokes (Li Guangyue. Jerusalem artichoke low sugar Development of preserved fruit [J]. Food Research and Development, 2000, 21(5): 18-19.), but the taste of the preserved fruit is poor, which greatly affects the application of Jerusalem artichoke

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