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Processing method of preserved jerusalem artichoke tubers

A processing method and technology of Jerusalem artichoke, which are applied in the confectionery industry, the function of food ingredients, confectionery and other directions, can solve the problems of difficult storage of Jerusalem artichoke, and achieve the effects of unique flavor, lowering blood sugar and delicate taste.

Inactive Publication Date: 2016-09-07
宇琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that Jerusalem artichoke is not easy to store, and to provide a processing method of preserved Jerusalem artichoke

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of Jerusalem artichoke preserved fruit, the specific operation steps are:

[0020] (1) Raw material selection: choose Jerusalem artichoke with large tubers, thin skin, and less protein and fiber;

[0021] (2) Cleaning: wash the silt and dust on the skin of the selected Jerusalem artichoke with clean water;

[0022] (3) Peeling: Put the Jerusalem artichoke tubers in 100°C, 10% sodium hydroxide solution for treatment until the epidermis comes off when touched, then take it out and rinse with water immediately;

[0023] (4) Slicing: Cut the Jerusalem artichoke into thin slices with a thickness of 0.5cm with a slicer, and remove the irregularly shaped Jerusalem artichoke slices and variegated Jerusalem artichoke slices;

[0024] (5) Color protection and hardening: After slicing, immediately put the Jerusalem artichoke slices into a mixed solution containing 0.1% sodium bicarbonate, 0.2% malic acid and 0.5% calcium chloride for 30 minutes, and then soak ...

Embodiment 2

[0031] A processing method of Jerusalem artichoke preserved fruit, the specific operation steps are:

[0032] (1) Raw material selection: choose Jerusalem artichoke with large tubers, thin skin, and less protein and fiber;

[0033] (2) Cleaning: wash the silt and dust on the skin of the selected Jerusalem artichoke with clean water;

[0034] (3) Peeling: Put the Jerusalem artichoke tubers in 85°C, 20% sodium hydroxide solution until the epidermis comes off when touched, then take it out and rinse with water immediately;

[0035] (4) Slicing: Cut the Jerusalem artichoke into thin slices with a thickness of 0.8cm with a slicer, and remove the irregularly shaped Jerusalem artichoke slices and variegated Jerusalem artichoke slices;

[0036] (5) Color protection and hardening: After slicing, immediately put the Jerusalem artichoke slices into a mixed solution containing 3% vitamin C, 0.2% citric acid and 0.5% calcium chloride for 45 minutes, and then soak them in 1.8% lime water s...

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PUM

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Abstract

The invention discloses a processing method of preserved jerusalem artichoke tubers, and belongs to the food processing field. The processing method is characterized by adopting the processing technological processes of jerusalem artichoke tuber cleaning, peeling, slicing, color protecting, hardening, cleaning, blanching, sugar preparing, baking and powdered sugar processing. The processing method has the advantages that the preserved jerusalem artichoke tubers are fine and smooth, crisp and tender in mouthfeel, crisp and tasty and refreshing, have the unique flavor of jerusalem artichoke tubers, are rich in nutrition, unique in flavor and capable of reducing blood glucose and improving fat balance in a body, are economical and practical green nutritional food which is suitable for people of all ages and are capable of being preserved for a long time, convenient to carry and capable of being used as trail rations and convenient meal.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of Jerusalem artichoke preserved fruit. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of the genus Sunflower in the Compositae family. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. It is usually propagated by tubers. Its underground tubers are rich in starch, inulin and other fructose polymers. They can be eaten, cooked, porridge, pickled vegetables, and dried in the sun. Dried Jerusalem artichoke can also be used as raw material for starch and alcohol production. Jerusalem artichoke has the effect of lowering blood sugar, which can promote the decomposition of sugar, convert excess sugar into heat, and improve the fat balance in the body. Jerusalem artichoke has a two-way regulating effect on blood sugar. The patient's blood sugar is elevated. Jerusalem artichoke is rich i...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/14A23V2200/328A23V2200/30
Inventor 宇琪
Owner 宇琪
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