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Preparation method of jerusalem artichoke tuber or stem leaf ferment freeze-dried powder

The technology of freeze-dried powder and enzyme is applied in the field of preparation of Jerusalem artichoke enzyme freeze-dried powder, which can solve the problems of uncontrollable quality, mildew, and growth of spoilage bacteria, and achieve the effect of optimizing the compatibility of raw materials.

Inactive Publication Date: 2019-05-03
XIAOZENG TECH SHENZHEN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The most common fermentation is the homemade hand-brewed enzyme or vinegar that is often used in traditional daily life. One of the disadvantages is that it is easy to cause the growth of spoilage bacteria or mold, because most of them are fermented by various microorganisms in the air. Although the finished product is an enzyme, it cannot be completely guaranteed to be free of pathogenic bacteria. It is easy to cause food poisoning due to accidental ingestion. Second, the enzyme activity cannot be effectively retained. Third, the fermentation time cannot be effectively controlled and the quality cannot be controlled. Therefore, in order to improve the traditional The shortcomings of fermentation, so it is necessary to establish a complete brewing enzyme fermentation system

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of Jerusalem artichoke enzyme freeze-dried powder, the method includes the following steps:

[0023] a. Preparation of coarse powder. The raw materials include Jerusalem artichoke and hawthorn. The preparation method is as follows: selecting raw materials-washing-pulverizing-filtering-desanding purification-concentration and refining-dehydration-drying to obtain coarse powder.

[0024] 1) Choose raw materials: Choose mature individuals with neat appearance, uniform thickness, normal color, smooth and clean surface, and no obvious defects.

[0025] 2) Cleaning: remove the silt on the surface of the raw material.

[0026] 3) Crushing and filtering: use a crusher to cut and crush the raw materials.

[0027] 4) Coarse powder extraction: The extraction of the primary coarse powder is completed by the use of crushing-full elutriation-pressureless percolation-squeezing in a multi-stage cycle.

[0028] 5) Desanding and purification: further removal of sediment from ma...

Embodiment 2

[0034] A preparation method of Jerusalem artichoke enzyme freeze-dried powder, the method includes the following steps:

[0035] a. Preparation of coarse powder, raw materials including Jerusalem artichoke and yam, the preparation method is: selecting raw materials-washing-crushing-filtering-sand removal purification-concentration and purification-dehydration-drying to obtain coarse powder.

[0036] 1) Choose raw materials: Choose mature individuals with neat appearance, uniform thickness, normal color, smooth and clean surface, and no obvious defects.

[0037] 2) Cleaning: remove the silt on the surface of the raw material.

[0038] 3) Crushing and filtering: use a crusher to cut and crush the raw materials.

[0039] 4) Coarse powder extraction: The extraction of the primary coarse powder is completed by the use of crushing-full elutriation-pressureless percolation-squeezing in a multi-stage cycle.

[0040] 5) Desanding and purification: further removal of sediment from materials.

[004...

Embodiment 3

[0046] A preparation method of Jerusalem artichoke enzyme freeze-dried powder, the method includes the following steps:

[0047] a. Preparation of coarse powder. The raw materials include Jerusalem artichoke and Hawthorn yam. The preparation method is as follows: selecting raw materials-washing-pulverizing-filtering-sand removal and purification-concentration and purification-dehydration-drying to obtain coarse powder.

[0048] 1) Choose raw materials: Choose mature individuals with neat appearance, uniform thickness, normal color, smooth and clean surface, and no obvious defects.

[0049] 2) Cleaning: remove the silt on the surface of the raw material.

[0050] 3) Crushing and filtering: use a crusher to cut and crush the raw materials.

[0051] 4) Coarse powder extraction: The extraction of the primary coarse powder is completed by the use of crushing-full elutriation-pressureless percolation-squeezing in a multi-stage cycle.

[0052] 5) Desanding and purification: further removal of s...

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PUM

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Abstract

The invention provides a preparation method of jerusalem artichoke tuber or stem leaf ferment freeze-dried powder. The preparation method comprises the following steps of a, preparing coarse powder; b, crushing the coarse powder, and performing screening; c, performing microwave sterilization for 6-10 minutes, and then performing drying treatment on second-class micro powder until the moisture issmaller than 3%; d, mixing the dried second-class micro powder with humid-mixed yeast powder to obtain a mixture, loading the mixture in a stirring fermentation vessel, and adding moist materials in dry materials in batches; e, fermenting the mixture in the vessel for 1-5 hours; f, performing stepwise heating and drying; and g, crushing the fermented and dried substances until powder is 60-80 meshes. According to the jerusalem artichoke tuber or stem leaf ferment freeze-dried powder provided by the invention, factors of advanced production technology flows and the like are utilized, so that the compatibility relationship of the product raw materials is optimized; and the yeast strains in interaction with the raw materials are also preferably selected, so that compared with the preserving and eating manner of a traditional jerusalem artichoke tuber or stem leaf processed food, the preparation method can enable the entire eating effect of products and the stability of the products to begreatly optimized.

Description

Technical field [0001] The technical field of health foods of the present invention particularly refers to a preparation method of Jerusalem artichoke enzyme freeze-dried powder. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, is a perennial herb of the sunflower genus Asteraceae. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. They are generally propagated by tubers. The underground tubers are rich in fructose polymers such as starch and inulin. They can be eaten, cooked, porridge, pickled, and sun-dried. Dried Jerusalem artichoke can also be used as a raw material for making starch and alcohol. [0003] The role of Jerusalem artichoke: Jerusalem artichoke has the effect of lowering blood sugar, can promote the decomposition of sugar, convert excess sugar into calories, and improve the body's fat balance. Jerusalem artichoke has a two-way regulating effect on blood sugar. On the one hand, it can reduce blood sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L33/00
Inventor 徐斌
Owner XIAOZENG TECH SHENZHEN CO LTD