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Preparation method of dried ripening arctium lappa root and dried ripening arctium lappa root prepared by same

A production method and technology of preserved burdock, which is applied in the field of snack food processing, can solve the problems of high sugar and salt in preserved burdock, and achieve the effects of regulating immunity, deepening color and protecting the liver

Inactive Publication Date: 2017-10-24
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 the existing preserved burdock has high sugar and high salt and is not suitable for patients with high blood sugar and hypertension, and the potential food safety problems caused by the need to add food additives such as sulfites from external sources in its production process, the invention provides A healthier and safer method for preparing matured black burdock and the prepared matured black burdock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: This embodiment provides a kind of preparation method of ripe black burdock preserves and the ripe black burdock preserves of making thereof:

[0036] The steps of the preparation method of a kind of mature black burdock provided by the present embodiment are as follows:

[0037] 1. Material selection and cleaning: choose two-year-old fresh burdock root with no fibrosis, no disease spots, no damage, and uniform thickness as the raw material, rinse with water and dry the surface, then cut into 4cm small pieces for later use;

[0038] 2. Sealing: put the processed burdock root section into a high-temperature-resistant food-grade plastic bag and seal it, and put it into an airtight fermentation container;

[0039] 3. Variable temperature heating:

[0040] (1) Raise the temperature in the container from room temperature to 95°C at a constant speed, the heating time is 5 hours, and the holding time at 95°C is 7 hours;

[0041] (2) Lower the temperature from 9...

Embodiment 2

[0049] Embodiment 2: This embodiment provides a kind of preparation method of mature black burdock preserves and the processed black burdock preserves of making:

[0050] The steps of the preparation method of a kind of mature black burdock provided by the present embodiment are as follows:

[0051] 1. Material selection and cleaning: choose two-year-old fresh burdock root with no fibrosis, no disease spots, no damage, and uniform thickness as the raw material, rinse with water and dry the surface, then cut into 5cm small pieces for later use;

[0052] 2. Sealing: put the processed burdock root section into a high-temperature-resistant food-grade plastic bag and seal it, and put it into an airtight fermentation container;

[0053] 3. Variable temperature heating:

[0054] (1) The temperature in the container was raised from room temperature to 93°C at a constant speed, and the heating time was 4.8 hours, and the holding time at 93°C was 8 hours;

[0055] (2) Lower the temper...

Embodiment 3

[0062] Embodiment 3: This embodiment provides a kind of ripe black burdock preserves preparation method and the ripe black burdock preserves made therefrom:

[0063] The steps of the preparation method of a kind of mature black burdock provided by the present embodiment are as follows:

[0064] 1. Material selection and cleaning: choose two-year-old fresh burdock root with no fibrosis, no disease spots, no damage, and uniform thickness as raw material, rinse with water and dry the surface, then cut into 6cm small pieces for later use;

[0065] 2. Sealing: put the processed burdock root section into a high-temperature-resistant food-grade plastic bag and seal it, and put it into an airtight fermentation container;

[0066] 3. Variable temperature heating:

[0067] (1) The temperature in the container was raised from room temperature to 94°C at a constant speed, and the heating time was 4.9 hours, and the holding time at 94°C was 7 hours;

[0068] (2) Reduce the temperature fr...

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PUM

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Abstract

The invention belongs to the field of leisure food processing and in particular relates to a preparation method of dried ripening arctium lappa root and the dried ripening arctium lappa root prepared by the same. According to the invention, raw arctium lappa roots are used as raw materials and no exogenous chemical components are added; the preparation method comprises the following steps: selecting raw materials, cleaning and cutting into sections, sealing, heating, drying, sterilizing, packaging and carrying out cold storage treatment so as to obtain a finished product. According to the invention, a sealing combined with variable temperature heating method is adopted, thus the prepared dried ripening arctium lappa root is healthy and safe, black in color and luster and sour and sweet in mouthfeel. Compared with the dried arctium lappa root processed by a conventional method, the dried ripening arctium lappa root prepared by the invention is excellent in color and luster and mouthfeel and is suitable for being eaten by various populations, especially for the populations suffering from hyperglycemia and hypertension. The dried ripening arctium lappa root prepared by the invention greatly retains nutrient ingredients of the raw arctium lappa root and has the functions of adjusting immunity, anti-tumor, antisepsis and anti-inflammation, regulating blood sugar, reducing blood pressure, protecting liver, losing weight and the like; meanwhile, ingredients such as polyphenol compounds and melanoidins are added, thus the dried ripening arctium lappa root has stronger antioxidant activity.

Description

technical field [0001] The invention belongs to the field of leisure food processing, and in particular relates to a method for preparing matured black burdock and the prepared matured black burdock. Background technique [0002] Burdock, Latin scientific name Arctium lappa L., also known as Hercules, American Ginseng and White-skinned Ginseng, is a large biennial herb of the genus Arctium in the family Asteraceae. It has been included in the list of Chinese medicine and food homologous plants. It is rich in inulin, fiber, protein, calcium, phosphorus, iron and other minerals and amino acids needed by the human body. The carotene it contains ranks second in vegetables. High nutritional value and good health care effects. [0003] Traditional Chinese medicine believes that burdock root is a blood purifier, which can remove toxins from the blood. Li Shizhen's "Compendium of Materia Medica" records that burdock "opens the twelve meridians and removes the evil spirits of the f...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23L5/10
CPCA23L19/00A23L5/10A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/308A23V2200/328A23V2200/326A23V2200/332
Inventor 姬妍茹杨庆丽孙宇峰刘宇峰于革董艳李国巍魏连会石杰高媛张正海刘玉聂迪杨贺晴
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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