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Making method of preserved black jerusalem artichoke

A production method, artichoke artichoke technology, applied in the functions of food ingredients, food ingredients as color, food science, etc., can solve the problems of diabetics’ consumption impact, sucrose inappropriateness, etc., and achieve the goal of improving antioxidant activity and prolonging enzymatic reactions Time, the effect of promoting browning

Active Publication Date: 2016-06-29
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that exogenous addition of sucrose is not suitable for diabetics in the existing artichoke preserved production process and the food additives such as sodium bisulfite may potentially affect food safety, the present invention is committed to providing consumers with healthier and safer deep processing of artichoke Food, and then provide a kind of preparation method of preserved black artichoke

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a method for making preserved black Jerusalem artichoke, and its processing process is as follows:

[0027] Raw material freezing→material selection cleaning→fermentation agent treatment→sealing→fermentation→drying→packing→refrigeration treatment→finished product.

[0028] The specific steps are as follows:

[0029] (1) Freezing of raw materials: After the raw materials are purchased, they are frozen at -10°C for about 24 hours before processing.

[0030] (2) Material selection and cleaning: Choose fresh, intact block shape, disease-free tubers of Jerusalem artichoke as raw materials, classify them according to tuber size, rinse with water and dry them for later use, and pay attention not to damage the tubers during the cleaning process.

[0031] (3) Fermentation bacteria treatment: The Bacillus subtilis S8nyzx-1 strain was activated with potato dextrose liquid medium and then expanded culture, the bacteria solution was diluted with sterile water to 10 vi...

Embodiment 2

[0039] This embodiment provides a method for making preserved black Jerusalem artichoke, and its processing process is as follows:

[0040] Raw material freezing→material selection cleaning→sealing→fermentation→drying→packing→refrigeration treatment→finished product.

[0041] The specific steps are as follows:

[0042] (1) Freezing of raw materials: After the raw materials are purchased, they are frozen at -15°C for about 30 hours before processing.

[0043] (2) Material selection and cleaning: Choose fresh, intact block shape, disease-free tubers of Jerusalem artichoke as raw materials, classify them according to tuber size, rinse with water and dry them for later use, and pay attention not to damage the tubers during the cleaning process.

[0044] (3) Sealing: Put the blow-dried Jerusalem artichoke tubers into a heat-resistant food-grade plastic bag, and then put it into a closed fermentation container after sealing.

[0045] (4) Tooth variant heating: (1) The fermentation temperature ...

Embodiment 3

[0049] This embodiment provides a method for making preserved black Jerusalem artichoke, and its processing process is as follows:

[0050] Material selection cleaning→fermentation agent treatment→sealing→fermentation→drying→packing→refrigeration treatment→finished product.

[0051] The specific steps are as follows:

[0052] (1) Material selection and cleaning: Choose fresh, complete block, disease-free tubers of Jerusalem artichoke as raw materials, classify them according to tuber size, rinse with clean water and dry them for later use, and pay attention to avoid scratching tubers during cleaning.

[0053] (2) Fermentation bacteria treatment: Bacillus subtilis S8nyzx-1 strain was activated with potato dextrose liquid medium and then expanded culture, and the bacteria solution was diluted with sterile water to 10 viable cells per ml 10 Then spray evenly on the surface of the dried Jerusalem artichoke. The fungus comes from garlic and is safe to eat.

[0054] (3) Sealing: Put the trea...

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PUM

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Abstract

The invention discloses a making method of preserved black jerusalem artichoke, and belongs to the technical field of food processing. The problems that in the existing preserved jerusalem artichoke production technology, preserved jerusalem artichoke is not suitable for glycosuria patients due to the fact that saccharose is exogenously added, and food safety is potentially affected due to the fact that sodium hydrogen sulfite and other food additives are added are solved. The processing technological process comprises the following steps of raw material freezing, sorting and cleaning, processing through zymogen, sealing, fermentation, drying, packaging, finished product forming and cold storage. Compared with raw jerusalem artichoke, in the preserved black jerusalem artichoke, the certain synanthrin content is reserved, the content of reducing sugar and polyphenols is obviously increased, a large number of melanoidins are produced, the product reserves the functions of regulating blood sugar in two ways, lowering blood fat, proliferating bifidobacteria, promoting mineral substance absorption, preventing and treating constipation, improving intestinal tract microenvironment, enhancing immunity, resisting cancer and preventing obesity of the synanthrin in the raw jerusalem artichoke to the certain degree, and the preserved black jerusalem artichoke has the stronger antioxidant function due to the fact that the content of the polyphenols and melanoidins is obviously increased.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a food processing method, in particular to a method for preparing a new type of black Jerusalem artichoke preserved food. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, five-star grass, Latin scientific name: HelianthustuberosusL, is a perennial herb in the family Compositae and sunflower. Its edible part is tuber, rich in polyfructose such as starch and inulin. It can be used to make porridge, dried and pickled, or used to make starch and alcohol. It is called "shared by humans and animals in the 21st century" by FAO officials. crop". [0003] The tubers of Jerusalem artichoke are rich in amino acids, vitamins, carbohydrates, etc., based on 100g fresh stems, moisture content is 79.89, carbohydrates 16.69, ash content 2.89, crude fiber 0.69, protein 0.19, fat 0.19, calcium 49mg, iron 8.4mg, phosphorus 119mg, vitamin A10.13mg, vitamin B20.06...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/00A23L5/41A23L33/00
CPCA23V2002/00A23V2200/04A23V2200/328A23V2200/3262A23V2200/32A23V2200/324A23V2200/332A23V2300/10A23V2300/20A23V2300/24
Inventor 姬妍茹孙宇峰董艳杨舒祁杨庆丽刘宇峰于革魏连会高媛张正海刘玉
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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