Jerusalem artichoke low-alcohol health drink and preparation method thereof

Abstract

The invention relates to a jerusalem artichoke low-alcohol health drink and a preparation method thereof. The preparation method comprises the following steps: preparing jerusalem artichoke fermentation liquor from jerusalem artichoke as a main raw material by adopting the processes of pre-treatment, pulping, fermentation and the like, preparing jerusalem artichoke clarified juice through filtering, residue removal, standing, sedimentation, and kieselguhr filtering, adding auxiliary materials of honey, citric acid, xylitol, table salt, potassium sorbate and the like, and preparing the jerusalem artichoke low-alcohol health drink through filling, pasteurization and cooling. The product has the certain alcoholic strength, a unique flavour, a coordinated and soft taste and a golden yellow colour, is rich in functional factors of synanthrin, jerusalem artichoke fructo-oligosaccharides, terpenes and the like, as well as is beneficial to effectively supplementing various human essential nutritional factors, maintaining diet balance, enhancing intestinal functions, adjusting blood sugar, delaying senescence and improving body immunity in case of being drunk for a long time. The drink is especially suitable for being drunk by people with diabetes.

Description

technical field [0001] The invention relates to a drink, in particular to a Jerusalem artichoke low-alcohol health drink and a preparation method thereof, belonging to the field of food biotechnology. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herbaceous plant of the genus Sunflower in the Asteraceae family. It has strong cold and drought resistance and disease resistance. It is especially suitable for planting in deserts, saline-alkali lands, barren slopes and other areas that are not suitable for food cultivation. It has been widely used. It is used for ecological environment management such as sand prevention and control, water and soil conservation. Jerusalem artichoke is rich in inulin, fructooligosaccharides, dietary fiber, protein, mineral elements and other essential nutrients for the human body. It is listed as a new fructose substitute recognized by international organizations and the first choice crop for t...

AI Technical Summary

Problems solved by technology

Therefore, strengthening the research on the deep processing technology of Jerusalem artichoke and developing high value-added products has become the most popular focus in the field of Jerusalem artichoke processing. The taste of dairy products is poor, and the price of the product is high, etc. These factors restrict its large-scale development

[0004] At present, my country (Announcement No. 16 of the Ministry of Health in 2012) has listed Jerusalem artichoke as a new food resource, but so far the development and utilization of Jerusalem artichoke as a food resource is still very low, and the processed products of Jerusalem artichoke on the market are limited to pickled vegetables, dried Jerusalem artichoke, etc. For primary processed products, there is a lack of deep processing technology, few high-value-added products, and Jerusalem artichoke does not have a pleasant special flavor. Therefore, in-depth research on the deep-processing technology of Jerusalem artichoke is to develop low-alcohol Jerusalem artichoke with good taste, flavor, nutrition, and high added value. Health drinks have important practical significance

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