812 results about "Jerusalem artichoke" patented technology

A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and / or Jerusalem artichoke pectin or other pectin types having a high degree of acetylation. The composition which may be water dispersible is useful for preparation of health improving products and / or coloring products for use in the coloring of edible products including food products and nutraceuticals, and for coloring of pharmaceutical products.

The preparation method of girasole beverage includes three technological process steps: 1. preparation of girasole hydrolyzate; 2. preparation of osmanthus flower extract; and 3. blending, packaging and sterilizing. The girasole hydrolyzate, osmanthus flower extract, phosphoric acid and citric acid are mixed according to the mixing ratio of 100:(10-12):3:(4-6), then water is added according to the ratio of the above-mentioned mixed material liquor and water of 1:(50-60), uniformly stirred, bottled, capped and sterilized so as to obtain the invented product with rice nutrients and several health-care functions of reproducing bifidobacteria in human body, inhibiting the growth of intestinal salmonella and spilage organism, raising immunity of human body and reducing blood-lipid, etc.

The invention discloses a method for pickling jerusalem artichokes, which comprises the following steps of: selecting the jerusalem artichokes which are crisp, tender and green, are not polluted or rotten and are not influenced by agricultural pests, and removing impurities; after cleaning the jerusalem artichokes by running water and draing the jerusalem artichokes, placing the jerusalem artichokes into color protection solution to soak for 30 to 40 min to protect the color; cutting the jerusalem artichokes into slices with the thicknesses of 0.1 to 0.2cm and placing the slices into a mixture containing 15 percent to 18 percent of salt and 0.3 percent to 0.4 percent of ascorbic acid to pickle for 8 to 10 days; processing the slices by adopting a direct cleaning and desalting method and keeping the salt content in the range of 5 percent to 6 percent; and seasoning, bagging and carrying out vacuum sealing and high temperature sterilization to obtain a finished product. According to the invention, all nutrients of the jerusalem artichokes are kept in the pickled jerusalem artichokes and the pickled jerusalem artichokes are crisp, refreshing, green and tender, have attractive appearence, have unique clean aroma and are deeply popular with consumers.

The invention discloses a hystrix hodgsoni formula feed, and provides a nutritive health care daily feed for hystrix hodgsoni, which is prepared by adopting the steps of optimally selecting excellent-quality high-yield plants jerusalem artichoke and pumpkin which are convenient to take and low in production cost and are nutritive and healthy, stripping and slicing, steaming, pulping with fresh water spinach and bidentate achyranthes roots and stems, adding fried and crushed dried sweet potato and soybean meal, adding corn flour, bone meal and the like as auxiliaries, and then carrying out burdening, mixing, pelleting, drying and the like. The hystrix hodgsoni formula feed is a nutrient and health-care feed which is rich in proteins, crude cellulose, pectin, multiple vitamins, trace elements and the like, has the characteristics of being sweet in palatability and full in nutriments, promoting the growth, and preventing and treating diseases such as enterogastritis, diarrhea, rheumatism and erysipelas which are prone to the hystrix hodgsoni. The hystrix hodgsoni formula feed is low in cost, and convenient to process, store and feed.

The invention relates to a microbial oil preparation method, in particular to a microbial oil preparation method taking jerusalem artichoke tubers as the raw material. After wash, crush or slicing, pulp conditioning or water extraction, the same liquid mixture or extracted fluid is gained; an oil-producing microorganism live bacteria solution is inoculated to a sterilizated solid-liquid mixture or the extracted fluid, is cultivated by ventilation shake, and is fermented until the concentration of total reducing sugar in fermenting mash decreases below 1 per cent; the oil-containing thallus is collected, and the microbial oil is extracted by a regular organic solvent extraction method. The invention can decreases the microbial oil raw material cost, features the simple technique and high oil yield and 5.0 to 10.0g dry fungus and 2.5 to 5.0g microbial oil can be gained from per 100g fresh jerusalem artichoke tubers (with 70 per cent to 80 per cent water content).

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109 / ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.

The invention provides a traditional Chinese medicine multi-enzyme bacterium straw composite feed for livestock and poultry. The feed is mainly prepared from saccharomyces cerevisiae, protease, phytase, cellulose, xylanase, glucanase, laccase, pectase, amylase, Aspergillus niger, traditional Chinese medicinal preparations consisting of Radix Astragali, jerusalem artichoke, Poria cocos, purslane, dandelion and the like, straw, corn flour, potassium dihydrogen phosphate and magnesium sulfate magnesium sulfate. According to the invention, a complex enzyme system and microbes exert action on the straw, and synergism between traditional Chinese medicines and potassium dihydrogen phosphate and magnesium sulfate is used at the same time; so output of bifidobacteria in the livestock and poultry is increased, disease-resistant immunity of the livestock and poultry is improved, and bifidobacteria exerts effects on assisting digestion and decomposing plant barriers in coarse cereals so as to realize easy absorption of the coarse cereals by intestines and stomachs and assist the livestock and poultry in rapid digestion and absorption of foods. Thus, the livestock and poultry like flocks and herds are allowed to have healthy and strong bodies, an enhanced digestive function and an improved farrowing rate, fattening and marketing time is shortened, and breeding cost is reduced.

The invention discloses cereal-free and low-sensitization pet puffed food containing rich probiotics and a preparation method of the puffed food. The puffed food is prepared from raw materials in parts by weight as follows: 50-85 parts of fresh low-sensitization meat or meat meal, 1-40 parts of non-cereal starch, 5-20 parts of fresh fruits and vegetables, 1-20 parts of chicken fat or duck fat, 1-20 parts of linseed oil, 1-10 parts of Jerusalem artichoke powder, 1-10 parts of beer yeast, 1-10 parts of compound water-soluble vitamins and minerals, 1-10 parts of compound fat-soluble vitamins and 1-10 parts of compound probiotics. The prepared pet food has balanced and comprehensive nutrients and good palatability and contains no sensitization cereal materials such as corn and wheat. Meanwhile, the compound probiotics are added in a spraying manner, after pets eat the food, the effects of the probiotics are played, beneficial flora is regulated in digestive tracts of the pets, absorption of nutrients is promoted, metabolism and immunity are enhanced, and allergy of the pets is relieved.

The invention discloses bacillus polymyxa, which is classified and denominated as bacillus polymyxa ZJ-9, wherein a preserving number of the bacillus polymyxa is CGMCC NO.3044. The invention also discloses a method for preparing optically-pure R, R type 2, 3-butanedio by utilizing the bacillus polymyxa, which comprises the following steps that: the strain with CGMCC NO.3044 as the preserving number is inoculated into a sterile culture medium containing a carbon source, a nitrogen source, inorganic salt and water for culture, and the optically-pure R, R type 2, 3-butanedio is produced through the fermentation, wherein the carbon source is jerusalem artichoke inulin which is not subjected to hydrolysis treatment. The optical purity of the optically-pure R, R type 2, 3-butanedio generated by the method can reach more than 98 percent. The stain can directly utilize the jerusalem artichoke inulin, has the advantages of extensive culture conditions and convenient and simple operation; and the optically-pure R, R type 2, 3-butanedio has large yield, high optical purity and low production cost, and is favorable for industrialized mass production.

The invention discloses a jerusalem artichoke-soybean fermentation beverage and a preparation method thereof. The beverage contains a jerusalem artichoke-soybean fermentation solution as a main component. The preparation method of the jerusalem artichoke-soybean fermentation solution comprises the following steps of: mixing jerusalem artichoke pulp and soya-bean pulp in a volume ratio of (3-5):1, heating and sterilizing, wherein the obtained mixture is used as a fermentation base material; and then inoculating mixture bacterium of lactobacillus bulgaricus, streptococcus thermophilus, monascus and beer yeast into the fermentation base material according to an inoculating amount of 3-5%, fermenting for 12-20hours at a temperature of 28-32 DEG C, filtering after finishing fermentation and then adding aroma enhancement yeast into the fermentation base material according to an inoculating amount of 1-2%, then fermenting for 48-60 hours again at the same temperature, and filtering a fermentation solution after finishing fermentation to obtain a jerusalem artichoke-soybean fermentation solution. The mass ratio of lactobacillus bulgaricus to streptococcus thermophilus to monascus to beer yeast is 2:2:4:2. The preparation method disclosed by the invention is unique; the obtained beverage has good mouth feel, good appearance and rich nutrition; and the immunity can be improved after drinking the beverage for a long time.

The invention relates to a method for extracting chlorogenic acid from Jerusalem artichoke. The method is that, after the water of the jerusalem artichoke is removed and the enzyme is activated, the raw material is extracted by using solvent under the action of ultrasonic wave or microwave, chlorogenic acid extract liquid is obtained after solid-liquid separation, and finally pure chlorogenic acid is obtained after adsorption separation through polyamide or macroporous resin, elution and refining. The solvent can be water, organic solvent or mixed solution of organic solvent and water. Through the fixation treatment of the Jerusalem artichoke and the extraction by using the organic solvent or water under the assistance of the ultrasonic wave or the microwave, the yield of chlorogenic acid is improved and the extraction time is reduced. By using Jerusalem artichoke to extract pure chlorogenic acid, the source of raw material for preparing chlorogenic acid is widened, more valuable development and utilization of the Jerusalem artichoke are realized, and the economic benefit and the social benefit are better.

The invention discloses a grain-saving type feed replacing the grain to deduce the greenhouse gasses, which is mainly composed of a lees and / or Jerusalem artichoke, drugs reducing the emission of animal waste gas, straws, grazing, tree or normal feeds. The invention, besides suits the normal feeding, is also applicable for multi-functional grain-saving type ''carbon culture'' and ''lees or Jerusalem artichoke;; feed, fuel and ethanol industrial integrating livestock breeding, forest industry and firedamp with compact shaped fuel as ''alcohol to gasline'', ''ordure to electricity'', ''fart to cylinder gas'', ''branch to coal'', ''forest to meats'' co-produced meat, eggs and milk, ethanol and canned firedamp. Farmers, besides using feeding with castoff and planting trees and grasses to resolve the meat demanding in China, also can become the industrial worker for planting ''energy'' by conducting the multi-functional production for reducing the greenhouse gases, which is beneficial for the reusing the castoff, promoting the construction of the energy forest and fast-growing and high-yield plantation with low cost, small investment, simpleness and practicability and conforms to the harmonious circulation between human and nature.

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

The invention discloses a method for producing butane diacid through continuous fermentation or semi-continuous fermentation, which belongs to the bioengineering technical field. The invention provides application of Actinobacillus succinogenes in the method for continuously or semi-continuously preparing the butane diacid by utilizing carbohydrate raw materials such as cane molasses, corn starch syrup, Jerusalem artichoke hydrolysis syrup, sweet sorghum straw syrup, and lignocellulose hydrolysis syrup and so on. The method utilizes multi-step continuous fermentation or two-step semi-continuous fermentation, which can improve germ concentration and cell activity and can obtain high butane diacid output and high butane diacid production intensity; the method is easy to realize automatic and continuous operation; compared with batch fermentation, the method can save non-fermentation time such as repeated tank cleaning, sterilization and so on, so the production efficiency can be greatly improved; the semi-continuous fermentation for producing the butane diacid is easier to control fermentation parameters than the continuous fermentation, has high sugar utilization rate, target product yield and target product output, has simple and easy equipment and operation, and is suitable for industrialized production.

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

The invention discloses a method for coproducing jerusalem artichoke inulin and jerusalem artichoke insoluble diedairy fiber, comprising the following steps: slicing, baking, smashing, extracting, decoloring, filtering, concentrating and drying. The invention has the advantages of improving the additional value of the jerusalem artichoke, avoiding environmental pollution and resource waste, greatly meeting the flexibility of production, being capable of obtaining jerusalem artichoke products with different molecular weights, and meeting different application requirements.

The invention provides an ultralow temperature storage and regeneration culture method of an in vitro stem tip of Jerusalem artichoke. The method comprises the following steps: obtaining materials; peeling to obtain the stem tip; pre-culturing saccharose; loading a loading liquid; carrying out dehydration treatment by using PVS2 (Plant Vitrification Solution) vitrification protective liquid; carrying out ultralow temperature cryopreservation; unfreezing and washing; and recovering regenerative culture. By adopting the ultralow temperature storage technology by a droplet vitrification method, the vitro stem tip of a test-tube plantlet of Jerusalem artichoke stored at the ultralow temperature is defrosted and recovered in cultivation and is directly regenerated to form a seedling. The method is a long-term safe, stable, reliable and simple and effective method for storing germplasm resources of Jerusalem artichoke, wherein the survival rate can reach over 90%, the regeneration rate can reach over 80% and the regenerated plant is good in recovery growth.

The invention relates to saccharification processing technology of jerusalem artichoke by utilizing high-quality fructose biomass as a raw material and strain selection and technology optimization for producing mannitol by taking jerusalem artichoke as carbon source through fermentation. The method comprises the following steps: 1) crushing jerusalem artichoke tuber into coarse particles, filtering after water leaching and enzymolysis for 6 hours, supernating at 42 DEG C, rotating, evaporating and concentrating to obtain saccharification jerusalem artichoke juice with high concentration of fructose; 2) establishing high performance liquid chromatography analysis and detection conditions which can synchronously analyze the content of fermentation liquor substrate (glucose and fructose) and products (mannitol); and 3) inspecting the capacity for producing lactic acid and mannitol through fermentation by seven lactic acid bacteria by utilizing saccharification jerusalem artichoke juice with different concentration of total sugar, thus determining lactic acid bacteria with high transformation rate and production intensity of fructose, and optimizing production fermentation conditions and the highest concentration of tolerant substrate. Through feed-batch fermentation, production efficiency can be improved and mannitol can be continuously produced in large scale. The method not only generates no byproduct of sorbitol, but also has low production cost, wide raw material sources, simple technology, and mature technical route and can be implemented in industrialization.

The invention relates to a solid-state fermentation method for ethanol production based on sweet sorghum stalks (including other sugar raw materials, such as, sugar beet, sugar cane, Jerusalem artichoke, etc) and a system, which pertains to the technical field of the processing of biomass liquid fuel. The method mainly includes the following key processes and core equipments: (1) smashed materials are fed into a tank with the help of the rotary motion of a cylinder body of a rotating drum type solid-state fermentation tank and the dual-function of the inclined angle of the tank body (1 to 15 degrees) and a feeding stirring board so as to be evenly mixed with the high-yield ethanol TSH-Sc-1 yeast liquid which is prayed from a sprayer; (2) the solid-state fermentation is carried out in the facultative oxygen environment, the fermentation tank is rotated at an even speed to promote the mixing of materials and the strengthening of heat transfer, thus the fermentation is always in a best condition and the fermentation time is shortened; (3) on-line monitoring is carried out: the solid-state fermentation is affected by a plurality of factors, such as, the distribution of the on-line regulation temperature of a computer, spray amount, the concentration of dissolved O2, filling factors, the mixing degree of the smashed materials and the yeast liquid, the pH value of yellow slurry, CO2 concentration, ethanol concentration, the migration of bacteria species and other parameters so as to ensure that the solid-state fermentation is carried out under a best working condition; (4) the automatic discharge of the fermentation material from the tank is realized with the help of the rotation of the tank body and the push of a discharging stirring board, and a closed tunnel belt is adopted for conveying the fermentation material to an ethanol-dreg separation unit.

The invention discloses a root vegetable vinasse-made flavor food and a processing method thereof. The method is characterized by comprising the following steps: completely washing radish, white radish, carrot, kohlrabi, preserved pickle head, Chinese artichoke, ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, garden beet, jerusalem artichoke, sweet potato, Chinese eddo, potato, Chinese yam, burdock or platycodon grandiflorum; cutting the material into sheets or strips; airing, pickling, seasoning, packaging and sterilizing to obtain the food. The process is simple and convenient to operate. The product is delicious, crisp, tender and fragrant, has unique flavor, unique wine flavor and pleasant mouthfeel, can be eaten as soon as being opened, is a convenient and fashionable small delicacy for restaurant banquets and a fashionable table dish of farmhouse tables, is suitable for people's taste demand and suitable for all kinds of people to consume, and has a good market prospect.

The invention relates to the field of jerusalem artichoke and chicory processing, in particular to a method of extracting high-purity inulin from jerusalem artichoke and chicory, solving the problems of low efficiency in impurity removal, decoloration and dedusting, low product yield, poor purity, and the like existed in the prior process due to the unsuitable selection of ion exchange resin models and operation parameters in the decoloration, nanofiltration membrane models selected in the impurity removal, and the like. The method comprises the following steps: pre-treating raw materials; heating and leaching the raw materials in pure water; decoloring and dedusting activated carbon in clean water; jointly decoloring cation exchange resin JK008 and anion exchange resin WD-6 and removing impurities; dialyzing, purifying and condensing by a nanofiltration membrane with the retention molecular weight of 500 and the model of SeP-N500-8040-25, sterilizing, condensing, spraying and drying. The nanofiltration membrane ensures the recovery rate of the inulin to be more than 90 percent while removing more than 95 percent of monosaccharide or disaccharide and more than 99.5 percent of dust so as to improve the purity of the inulin, and the cation exchange resin and the anion exchange resin which are preferably selected confirm suitable process parameters, carry out secondary decolorization, remove trace inorganic salt and nonsugar matter and thoroughly deodorize the odor of colored matter.

The present invention relates to a method for producing alantin or oligofructose by direct membrane separation by using Jerusalem artichoke or chicory as raw material, which is characterized in: firstly making Jerusalem artichoke or chicory washed, smashed or sliced, extracting Jerusalem artichoke juice or chicory juice; then refining and extracting pure Jerusalem artichloke juice or pure chicory juice; finally using ultrafiltering membrane to perform pure Jerusalem artichoke juice or pure chicory juice membrane separation, the pepentrated liquid is ologofructose solution, and the trapped liquid is liquid is alantin solution. The pore diameter of the ultrafiltering membrane is determined according to the degree of polymerization of oligofructose or alantin to be needed.

The invention discloses a method for biological enzyme-assisted extraction of inulin, the hot water extraction method is used for extracting Jerusalem artichoke dry powder after the pre-treatment to obtain inulin crude extraction liquid; the decolorization and the impurity removal are carried out, an ultrafiltration membrane is used for purifying the inulin liquid, and the inulin is finally obtained by vacuum concentration and spray drying, HAc-NaAc buffer solution with pH value of 4-5.5 is used for immersing the Jerusalem artichoke dry powder before the hot water extraction, wherein, 0.1 wt percent-0.5 wt percent of cellulase and pectinase are added, the adding proportion of the cellulase to the pectinase is 1:1-3:1 by weight, the immersion temperature is 40 DEG C-55 DEG C, and the time is 0.5-1.5h. The shortcomings of low extraction rate, high water bath extraction power consumption and long extraction time in the prior art are solved. The invention provides the method for the biological enzyme-assisted extraction of the inulin, and the method has the advantages of high extraction rate and short water bath extraction time.

The invention discloses a Jerusalem artichoke / chicory comprehensive utilization method and is characterized in that the method comprises the following steps of: (1) removing impurities and shredding Jerusalem artichoke / chicory, continuously leaching Jerusalem artichoke / chicory shreds with 70 to 80 DEG C water, and performing solid-liquid separation to obtain a Jerusalem artichoke / chicory leaching solution and Jerusalem artichoke / chicory cake; (2) subjecting the leaching solution from the step (1) to ultrafiltration, resin desalting treatment and resin decoloration; (3) purifying the leaching solution from the step (2) by nano-filtration to obtain a nano-filtration dialysate and a nano-filtration concentrate, subjecting the nano-filtration concentrate to evaporation concentration and spray drying to obtain inulin; and (4) performing reverse osmosis concentration on the nano-filtration dialysate to form a reverse osmosis concentrate, and treating the reverse osmosis concentrate with DTF-01 chromatographic separation resin to obtain fructooligosaccharides and high fructose corn syrup. With the technical scheme, Jerusalem artichoke / chicory can be used to produce inulin, high fructose corn syrup and fructooligosaccharides. The method has the advantages of simple process and high production efficiency.

The invention discloses a processing technology of Jerusalem artichoke. The processing technology comprises the following steps: a. selecting material; b. preparing saline water; c. pickling; d. cleaning; e. desalting; f. dehydrating; g. seasoning; h. packaging; i. sterilizing; and k. examining. After the modern processing technology and seasoning formula are utilized, the Jerusalem artichoke is prepared into Jerusalem artichoke leisure food with unique flavor by cleaning, pickling, desalting, dehydrating, seasoning, packaging and sterilizing, and the Jerusalem artichoke leisure food is more tasty and refreshing in mouthfeel compared with the prior art.

The invention relates to a producing method of the qualified inulin, specifically a systemic method for producing qualified inulin having the chicory as material, comprising having fresh / dry chicory tuberous root as material, flaying, soaking, slicing up, extracting in hot water, flocculated depositing, decompressure filtration, desalination by ion exchange column, decoloring by ion exchange column, decompressure concentration, finally spray drying or freeze drying to produce the inulin. The invention is a producing craft for extracting the qualified inulin from plants with a physical chemistry means and has a good product quality, a high safety, a relative simple producing craft.

The invention discloses health-care coarse grain rice and a preparation method thereof. The health-care coarse grain rice comprises the raw materials of long-shaped rice, polished round-grained rice, glutinous rice, black rice, brown rice, sorghum rice, blueberries, grapes, purslane, seaweed meal, jerusalem artichoke, shaddock peels, lavender, and raspberries. The health-care coarse grain rice has the beneficial effects of good taste, developmental nutrition, functions of invigorating spleen-stomach and replenishing qi, boosting the essence and strengthening the memory, improving hearing and vision, neutralizing the five internal organs, and dredging the four meridians, and a health-care function, and is suitable for consumer groups.

The invention relates to the technical field of processing of new resource food, and in particular relates to a method for preparing inulin by using Jerusalem artichoke or chicory as a raw material. The method for preparing the inulin is high in yield, low in water consumption and low in energy consumption. The method comprises the following steps of: sequentially peeling and dicing the artichoke or the chicory as the raw material, performing continuous countercurrent extraction, adding Ca(OH)2, CO2 and active carbon to carry out one-step impurity removal and decolorization, concentrating with a nano-filtration membrane, desalting the concentrate through a strong cation and weak anion resin exchange column, and thus obtaining the high-purity inulin. According to the method, impurity removal and decolorization are completed in one step, so that material waste caused by a double-carbon method is avoided, the process is simplified, and the production efficiency is improved.