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Helianthus tuberosus canned food and making method thereof

A production method, the technology of Jerusalem artichoke, is applied in the direction of food ingredients as antimicrobial preservation, food preservation, fruit and vegetable preservation, etc. It can solve the problems of single utilization method and difficulty in eating fresh Jerusalem artichoke, so as to prolong the preservation time and improve intestinal function. Tao health, the effect of inhibiting the process of lipid peroxidation

Inactive Publication Date: 2018-03-27
SHENZHEN RUIDEYUAN HEALTH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Jerusalem artichoke is mostly used to extract inulin, and the utilization method is relatively single. With the development of society, people's living standards are improving day by day, and people's demand for food is getting higher and higher. Jerusalem artichoke is a seasonal food, and people want to eat it in anti-season It is more difficult to get fresh Jerusalem artichoke

Method used

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  • Helianthus tuberosus canned food and making method thereof
  • Helianthus tuberosus canned food and making method thereof
  • Helianthus tuberosus canned food and making method thereof

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Embodiment 1

[0038] This embodiment provides a kind of canned Jerusalem artichoke and its preparation method. The canned Jerusalem artichoke is composed of 70 parts of Jerusalem artichoke tubers and 30 parts of canned juice. The canned juice is composed of the following components in parts by weight: 15 parts of Jerusalem artichoke flowers, 10 parts of buds, 20 parts of dried grape seeds, 6 parts of Taishan Cordyceps militaris.

[0039] The preparation method of the canned Jerusalem artichoke provided by the present embodiment comprises the steps:

[0040] S01: Treatment of Jerusalem artichoke tubers: select Jerusalem artichoke tubers without rot and mechanical damage, wash them, peel them, cut them into 15g cubes, soak them in 0.3% citric acid solution to protect the color, add them to boiling water and cook for 3 minutes, then take them out , cooling standby;

[0041] S02: Preparation of canned juice:

[0042] S021: When Jerusalem artichoke enters the flower bud stage, at 9 to 10 am wh...

Embodiment 2

[0049] This embodiment provides a kind of canned Jerusalem artichoke and its preparation method. The canned Jerusalem artichoke consists of 60 parts of Jerusalem artichoke tubers and 35 parts of canned juice. The canned juice is composed of the following components in parts by weight: 20 parts of Jerusalem artichoke flowers, 20 parts of Jerusalem artichoke flowers, 20 parts of buds, 12 parts of dried grape seeds, 10 parts of Taishan Cordyceps militaris.

[0050] The preparation method of the canned Jerusalem artichoke provided by the present embodiment comprises the steps:

[0051] S01: Treatment of Jerusalem artichoke tubers: Select Jerusalem artichoke tubers without rot and mechanical damage, wash them, peel them, cut them into 10g cubes, soak them in 0.1% citric acid solution to protect the color, add them to boiling water and cook for 5 minutes, then take them out , cooling standby;

[0052] S02: Preparation of canned juice:

[0053] S021: When Jerusalem artichoke enters...

Embodiment 3

[0060] This embodiment provides a kind of canned Jerusalem artichoke and its preparation method. The canned Jerusalem artichoke is composed of 80 parts of Jerusalem artichoke tubers and 40 parts of canned juice. The canned juice is composed of the following components in parts by weight: 15 parts of Jerusalem artichoke flowers, 14 parts of buds, 13 parts of dried grape seeds, 15 parts of Taishan Cordyceps militaris.

[0061] The preparation method of the canned Jerusalem artichoke provided by the present embodiment comprises the steps:

[0062] S01: Treatment of Jerusalem artichoke tubers: Select Jerusalem artichoke tubers without rot and mechanical damage, wash them, peel them, cut them into 20g cubes, soak them in 0.18% citric acid solution to protect the color, add them to boiling water and cook for 6 minutes, then take them out , cooling standby;

[0063] S02: Preparation of canned juice:

[0064] S021: When Jerusalem artichoke enters the flower bud stage, at 9 to 10 am ...

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Abstract

The invention provides a helianthus tuberosus canned food and a making method thereof. The helianthus tuberosus canned food consists of 60-80 parts of helianthus tuberosus tubers and 30-40 parts of canned food juice, wherein the helianthus tuberosus tubers are rich in fructosan, traditional high-glucose water containing various additives does not need to be added, the helianthus tuberosus tubers do not contain any additives of edible pigment and the like, and the fructosan is not easy to directly absorb by human bodies, so that the intake of energy is reduced, and obesity cannot be caused; anda helianthus tuberosus sprout extract, a helianthus tuberosus flower extract, a grape seed extract and a Mount Taishan cordyceps militaris extract are added to the canned food juice, so that the kinds and the content of active components in the helianthus tuberosus canned food are enriched, and the helianthus tuberosus canned food can effectively resist free radicals, restrain generation of lipidperoxide, dispel chloasma, restrain the activity of tyrosinase and reduce melanogenesis. The helianthus tuberosus canned food can also eliminate too many oxygen free radicals caused by external factors of ultraviolet rays, air pollution and the like, and have the effect of delaying photoaging, the comprehensiveness of nutritive and health-care functions of the helianthus tuberosus canned food isimproved, and the obtained helianthus tuberosus canned food is suitable for old people and young people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a canned Jerusalem artichoke and a preparation method thereof. Background technique [0002] Jerusalem artichoke (Helianthus tuberosus L), also known as ground ginger, Jerusalem artichoke and ghost ginger, is a perennial herb of the genus Sunflower in the Asteraceae family. It is native to North America and was introduced to Europe in the 17th century and then to China. Its underground tubers are rich in fructose polymers such as starch and inulin. Jerusalem artichoke can lower blood sugar, promote the decomposition of sugar, and convert excess sugar into heat, which can improve the fat balance in the body. The main carbohydrate in Jerusalem artichoke is inulin, which is one of the few soluble dietary fibers found so far. It has low calorific value, non-insulin dependence and non-carious properties, and is used as a high-quality source of dietary fiber and fat. alternat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/105A23L33/10A23B7/00
CPCA23B7/00A23L19/10A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/208A23V2200/10
Inventor 左兆河张秀波杨诚杨慧敏史建伟刘兴岭
Owner SHENZHEN RUIDEYUAN HEALTH TECH CO LTD
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