Preparation method of south jerusalem artichoke No.9 solid enzyme

A preparation method and technology of Jerusalem artichoke, applied in the field of food processing

Active Publication Date: 2016-06-01
JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the existing problems of single processing of Jerusalem artichoke and enzyme products, the present invention proposes a preparation method of Jerusalem artichoke solid enzyme

Method used

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  • Preparation method of south jerusalem artichoke No.9 solid enzyme
  • Preparation method of south jerusalem artichoke No.9 solid enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Select 10kg of complete and undamaged South Jerusalem artichoke No. 9 Jerusalem artichoke (provided by Jiangsu Biqingyuan Marine Biotechnology Co., Ltd.), clean it, slice it, and then dry it naturally. When the weight is reduced to 8kg, it is crushed to make the particle size less than 5mm. Add 80g of lactose, 40g of calcium carbonate, 16g of ammonium sulfate, 800g of soybean meal powder and 400g of rice flour to Jerusalem artichoke granules, stir and mix evenly, and add citric acid to adjust its pH to 6.0 to obtain 9.336kg of blended raw materials. Wash fresh South Jerusalem artichoke No. 9 Jerusalem artichoke, white radish and cabbage, dry, slice and add 5L of cold boiled water containing 3% salt, including 1500g of Jerusalem artichoke slices, 84g of white radish, and 84g of cabbage. Then airtight and anaerobic fermentation at 30°C for 4 days, the resulting turbid fermentation liquid is the natural microecological starter. Take 930mL of the prepared natural micro-ecol...

Embodiment 2

[0068] Select 20kg of complete and undamaged South Jerusalem artichoke No. 9 Jerusalem artichoke (provided by Jiangsu Biqingyuan Marine Biotechnology Co., Ltd.), clean it, slice it, and then dry it naturally. When the weight is reduced to 14kg, it is crushed to make the particle size less than 5mm. Add 280g of lactose, 140g of calcium carbonate, 56g of ammonium sulfate, 2800g of soybean meal powder and 1400g of rice flour to Jerusalem artichoke granules, stir and mix evenly, and add citric acid to adjust its pH to 6.8 to obtain 18.676kg of blended raw materials. Wash fresh South Jerusalem artichoke No. 9 Jerusalem artichoke, beans, cabbage and celery, dry, slice and add 5L of cold boiled water containing 4% salt, including 1750g of Jerusalem artichoke slices, 250g of beans, 250g of cabbage and 250g of celery. Then airtight and anaerobic fermentation at 35°C for 3 days, the resulting turbid fermentation liquid is the natural microecological starter. Take 1600mL of the prepared ...

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Abstract

The invention discloses a preparation method of a south jerusalem artichoke No.9 solid enzyme. The preparation method comprises the steps of pretreatment of jerusalem artichoke, blending of raw materials, preparation of a fermenting agent, anaerobic fermentation, dry powder preparation and blending. The method is mainly realized by a natural microecological strain fermenting technology and a raw material solid multi-stage temperature-controlled fermentation technology. The solid enzyme prepared by the preparation method disclosed by the invention has the advantages of convenience in carrying, easiness for storage, convenience in eating, no preservative, no high-temperature treatment, long shelf life, no alcohol, low sugar content, high content of probiotics, and excellent color, aroma, flavor and mouthfeel, and is a high-quality solid enzyme integrating nutrition with health care.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of South Jerusalem artichoke No. 9 solid enzyme. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke and ghost ginger, is a perennial herbaceous plant of the family Asteraceae and the genus Sunflower. Jerusalem artichoke is rich in nutritional value. It is not only an important raw material for industry and food, but also can be used as animal forage. It is called "a crop shared by humans and animals in the 21st century" by officials of the Food and Agriculture Organization of the United Nations. The main component of Jerusalem artichoke is inulin, and fresh Jerusalem artichoke tubers contain about 15%-20% inulin, accounting for about 70%-80% of the dry weight of Jerusalem artichoke. Inulin, also known as inulin, is mainly composed of fructans with different degrees of polymerization. In 2009, the Ministry of Health...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L19/00A23L33/125
CPCA23V2002/00A23V2200/30
Inventor 李亚辉薛祥华谢军伟
Owner JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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