AU2021101970A4 - Instant Burdock Powder and Preparation Method Thereof - Google Patents
Instant Burdock Powder and Preparation Method Thereof Download PDFInfo
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- AU2021101970A4 AU2021101970A4 AU2021101970A AU2021101970A AU2021101970A4 AU 2021101970 A4 AU2021101970 A4 AU 2021101970A4 AU 2021101970 A AU2021101970 A AU 2021101970A AU 2021101970 A AU2021101970 A AU 2021101970A AU 2021101970 A4 AU2021101970 A4 AU 2021101970A4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/026—Spray-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of instant food processing. It particularly describes
the instant burdock powder and the preparation method thereof is further disclosed. The instant
burdock powder of the present invention is prepared by a conventional pulping-spray drying
process with burdock as the raw material. Before processing, the burdock is pre-treated with
polyethylene glycol. Under the action of polyethylene glycol, the burdock uses its own enzyme
system for saccharification and transformation, which effectively reduces the bitter taste of the
burdock. Therefore, the prepared instant burdock powder is more acceptable in taste. In
addition, the pre-treated burdock of the present invention can achieve better preservation
without additional colour protection treatment, which simplifies the processing technology of
the instant burdock powder.
Description
Instant Burdock Powder and Preparation Method Thereof
The invention belongs to the technical field of instant food processing. It particularly
describes the instant burdock powder and the preparation method thereof is further
disclosed.
Burdock, also known as Eshi, burdock-seed, Toyo ginseng, Toyo bullwhip, etc., is the
fruit of Arctium lappa L. of Compositae. From August to September every year, when the
fruits are ripe, they are collected in batches, dried in the sun, beaten to separate the fruits
and impurities, and then the clean fruits are fully dried to be used as medicine. According
to detection, burdock is rich in various vitamins and minerals needed by human body,
such as inulin, cellulose, protein, calcium, phosphorus, iron, etc. Especially, the content
of carotene is 150 times higher than that of carrot, and the content of protein and calcium
is also the first among roots and tubers. Burdock root contains inulin, volatile oil, burdock
acid, various polyphenols and aldehydes, and is rich in cellulose and various amino acids
necessary for human body, as well as macro and trace elements necessary for human
body such as Ca, Mg, Fe, Mn and Zn. As far as Chinese medicine is concerned, burdock
is cool in nature, spicy and bitter in taste, and can be used to treat lung and stomach
diseases. It has the effects of dispelling wind-heat, dispersing lung for promoting
eruption, reducing swelling and detoxification. As an important medicine for dispelling
wind, removing heat and detoxification, it is used to treat coughing due to wind-heat,
swelling and pain in throat, slow eruption, itching of rubella, swollen carbuncle and sore
toxin.
Because burdock has the effects of regulating blood sugar level, blood pressure level and
blood lipids level, treating insomnia, and improving human immunity, it can be used to
treat diabetes, hypertension, hyperlipidaemia, cancer, etc. In addition, the cellulose
contained in burdock can promote the peristalsis of the large intestine, help defecation,
reduce cholesterol in the body, decrease the accumulation of toxins and waste in the
body, and achieve the effects of preventing stroke, gastric cancer and uterine cancer.
Regular consumption of burdock root has the effect of promoting blood circulation, so it
is very suitable for office workers who have been sitting in the office for a long time.
Burdock can help to remove gastrointestinal waste, prevent premature aging, moisturize
skin, prevent stroke and hypertension, clear intestines, detoxify and reduce cholesterol
and blood sugar. Moreover, it is suitable for long-term consumption of diabetics. In
addition, it is antifungal, has certain curative effect on rheumatoid arthritis, and also has
good prevention and inhibition effect on cancer and uraemia. Therefore, it is known as
the best blood clearing agent in nature.
In China, the current processed products of burdock are mainly products with low
additional value, poor taste, and severely damaged nutrition and health value, such as
burdock juice drink, burdock can, burdock sauce, burdock tea and so on. The burdock has
high edible and medicinal value, as well as value added by manufacture, but there are few
deep-processed products of burdock. Instant burdock t powder is a popular burdock
health care product in recent years, which is convenient to eat and has excellent health
effects. However, the taste of instant burdock powder products is seriously affected by
the larger bitter taste of burdock itself.
Accordingly, aiming at solving the above technical problems, the present invention
provides an instant burdock powder, and the preparation method thereof is further
disclosed.
In order to solve the above technical problems, the invention provides a method for
preparing the instant burdock powder, comprising the following steps.
(1) Peeling cleaned fresh burdock and let it stand in polyethylene glycol solution. Then
washing the burdock and the polyethylene glycol is recovered;
(2) Adding water to the cleaned burdock for precooking;
(3) Cooling the precooked burdock naturally, adding water, mixing it uniformly and
pulping it to obtain burdock pulp;
(4) After spray drying and cooling the obtained burdock pulp, adding conventional
auxiliary materials to prepare instant burdock powder.
In the step (1), the consumption ratio of burdock to polyethylene glycol is 1: 10-20.
The standing step is carried out at normal temperature.
Besides, the standing keeps for 2-3 days.
The step (1) further comprises the step of slicing the burdock.
Instep (2), the precooking is performed in hot water at 95-100°C for20-30s.
Moreover, the pulping is carried out at normal temperature.
In step (4), the spray drying is carried out at 70-80°C.
The invention also provides the instant burdock powder prepared by aforesaid method.
The instant burdock powder of the present invention is prepared by a conventional
pulping-spray drying process with burdock as the raw material. Before processing, the burdock is pre-treated with polyethylene glycol. Under the action of polyethylene glycol, the burdock uses its own enzyme system for saccharification and transformation, which effectively reduces the bitter taste of the burdock. Therefore, the prepared instant burdock powder is more acceptable in taste. In addition, the pre-treated burdock of the present invention can achieve better preservation without additional colour protection treatment, which simplifies the processing technology of the instant burdock powder.
Embodiment 1
The instant burdock powder in this embodiment was prepared according to the following
steps.
(1) Selecting fresh undamaged burdock, cleaning silt with clear water, peeling, and
cutting it into slices. Then soaking and leaving 1kg of obtained burdock slices in 10kg
polyethylene glycol solution at normal temperature for 2-3 days. Taking out burdock
slices, washing, and recovering polyethylene glycol;
(2) Putting above cleaned burdock slices into hot water at 95-100°C for precooking for
-30s;
(3) Naturally cooling the precooked burdock slices, adding 5kg of distilled water and
mixing it well. Then pulping at normal temperature to obtain burdock for later use;
(4) Spray drying the obtained burdock pulp at 70-80 °C . After cooling, adding
conventional amount of white granulated sugar and uniformly mixing it to obtain the
required instant burdock powder.
The instant burdock powder obtained in this embodiment well retains the nutritional
components of burdock, and it has no bitter-astringe taste and other peculiar smell, being
easy to take and accept.
Embodiment 2
The instant burdock powder in this embodiment was prepared according to the following
steps.
(1) Selecting fresh undamaged burdock, cleaning silt with clear water, peeling, and
cutting it into slices. Then soaking and leaving 1kg of obtained burdock slices in 15kg
polyethylene glycol solution at normal temperature for 2-3 days. Taking out burdock
slices, washing, and recovering polyethylene glycol;
(2) Putting above cleaned burdock slices into hot water at 95-100°C for precooking for
-30s;
(3) Naturally cooling the precooked burdock slices, adding 6kg of distilled water and
mixing it well. Then pulping at normal temperature to obtain burdock for later use;
(4) Spray drying the obtained burdock pulp at 70-80 °C . After cooling, adding
conventional amount of white granulated sugar and uniformly mixing it to obtain the
required instant burdock powder.
The instant burdock powder obtained in this embodiment well retains the nutritional
components of burdock, and it has no bitter-astringe taste and other peculiar smell, being
easy to take and accept.
Embodiment 3
The instant burdock powder in this embodiment was prepared according to the following
steps.
(1) Selecting fresh undamaged burdock, cleaning silt with clear water, peeling, and
cutting it into slices. Then soaking and leaving 1kg of obtained burdock slices in 18kg
polyethylene glycol solution at normal temperature for 2-3 days. Taking out burdock
slices, washing, and recovering polyethylene glycol;
(2) Putting above cleaned burdock slices into hot water at 95-100°C for precooking for
-30s;
(3) Naturally cooling the precooked burdock slices, adding 7kg of distilled water and
mixing it well. Then pulping at normal temperature to obtain burdock for later use;
(4) Spray drying the obtained burdock pulp at 70-80 °C . After cooling, adding
conventional amount of white granulated sugar and uniformly mixing it to obtain the
required instant burdock powder.
The instant burdock powder obtained in this embodiment well retains the nutritional
components of burdock, and it has no bitter-astringe taste and other peculiar smell, being
easy to take and accept.
Embodiment 4
The instant burdock powder in this embodiment was prepared according to the following
steps.
(1) Selecting fresh undamaged burdock, cleaning silt with clear water, peeling, and
cutting it into slices. Then soaking and leaving 1kg of obtained burdock slices in 20kg
polyethylene glycol solution at normal temperature for 2-3 days. Taking out burdock
slices, washing, and recovering polyethylene glycol;
(2) Putting above cleaned burdock slices into hot water at 95-100°C for precooking for
-30s;
(3) Naturally cooling the precooked burdock slices, adding 8kg of distilled water and
mixing it well. Then pulping at normal temperature to obtain burdock for later use;
(4) Spray drying the obtained burdock pulp at 70-80 °C . After cooling, adding
conventional amount of white granulated sugar and uniformly mixing it to obtain the
required instant burdock powder.
The instant burdock powder obtained in this embodiment well retains the nutritional
components of burdock, and it has no bitter-astringe taste and other peculiar smell, being
easy to take and accept.
Comparative Embodiment
The instant burdock powder of this comparative embodiment was prepared the same as
that in Embodiment 1, and the only difference was that the fresh burdock was not pre
treated in step (1).
The instant powder obtained by this comparative embodiment has great bitter taste of
burdock, and the taste is difficult to accept. Furthermore, the burdock in this comparative
embodiment has not been pre-treated, and its shelf life is shortened by about 6-9 months
compared with that of the instant powder prepared in Embodiments 1-4.
Obviously, the above-mentioned embodiments are only used to clearly illustrate the
present invention, but not intend to limit the embodiments. For those of ordinary skill in
the art, other changes or modifications in different forms can be made on the basis of the
above description. It is unnecessary and impossible to list all the implementation methods
here. And the obvious changes or modifications derived from this are still within the
protection scope of the invention.
Claims (10)
1. A preparation method of instant burdock powder, characterized by comprising the
following steps.
(1) Peel cleaned fresh burdock and let it stand in polyethylene glycol solution. Then
wash the burdock and recover polyethylene glycol;
(2) Add water to the cleaned burdock for precooking;
(3) Cool the precooked burdock naturally, add water, mix uniformly and pulp to obtain
burdock pulp;
(4) After spray drying and cooling the obtained burdock pulp, add conventional auxiliary
materials to prepare instant burdock powder.
2. The preparation method of instant burdock powder as stated in Claim 1, characterized
in that in the step (1), the consumption ratio of burdock to polyethylene glycol is 1: 10
20.
3. The preparation method of instant burdock powder as stated in Claim 1 or 2,
characterized in that in the step (1), the standing step is carried out at normal temperature.
4. The preparation method of instant burdock powder according to any one of Claims 1-3,
characterized in that in the step (1), the standing keeps for 2-3 days.
5. The preparation method of instant burdock powder according to any one of Claims 1-4,
characterized in that the step (1) further comprises the step of slicing the burdock.
6. The preparation method of instant burdock powder according to any one of Claims 1-5,
characterized in that in step (2), the precooking is performed in hot water at 95-100°C for
-30s.
7. The preparation method of instant burdock powder according to any one of Claims 1-6,
characterized in that in step (3), the consumption ratio of burdock to water is 1: 5-8.
8. The preparation method of instant burdock powder according to any one of Claims 1-7,
characterized in that in step (3), the pulping is carried out at normal temperature.
9. The preparation method of instant burdock powder according to any one of Claims 1-8,
characterized in that in step (4), the spray drying is carried out at 70-80°C.
10. An instant burdock powder prepared by the method based on any one of Claims 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021101970A AU2021101970A4 (en) | 2021-04-16 | 2021-04-16 | Instant Burdock Powder and Preparation Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021101970A AU2021101970A4 (en) | 2021-04-16 | 2021-04-16 | Instant Burdock Powder and Preparation Method Thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021101970A4 true AU2021101970A4 (en) | 2021-06-03 |
Family
ID=76132905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021101970A Ceased AU2021101970A4 (en) | 2021-04-16 | 2021-04-16 | Instant Burdock Powder and Preparation Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021101970A4 (en) |
-
2021
- 2021-04-16 AU AU2021101970A patent/AU2021101970A4/en not_active Ceased
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