CN101028129A - Production of jerusalem artichoke concentrate - Google Patents
Production of jerusalem artichoke concentrate Download PDFInfo
- Publication number
- CN101028129A CN101028129A CNA2007100141599A CN200710014159A CN101028129A CN 101028129 A CN101028129 A CN 101028129A CN A2007100141599 A CNA2007100141599 A CN A2007100141599A CN 200710014159 A CN200710014159 A CN 200710014159A CN 101028129 A CN101028129 A CN 101028129A
- Authority
- CN
- China
- Prior art keywords
- jerusalem artichoke
- juice
- baths
- minutes
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
A concentrated jerusalem artichoke juice is prepared from the tuber of jerusalem artichoke through washing, slitting, adding citric acid, water bath at 80-100 deg.C, squeezing to obtain raw juice, using phosphoric acid to regulate pH=2-4, water bath at 75-90 deg.c, using lime milk to regulate pH=11-13, water bath at 50-60 deg.C, using phosphoric acid to regulate pH=6.5-7, filtering, and vacuum concentrating.
Description
Affiliated technical field
The invention provides a kind of preparation method of jerusalem artichoke concentrate, belong to technical field of plant extraction.
Background technology
Jerusalem artichoke is the plant that the composite family Helianthus can form underground stem tuber, except that containing a large amount of inulin with important physiological function, also contains protein, polysaccharide and pectic substance, and the existence of these materials causes the jerusalem artichoke juice that makes to be to solidify the shape colloid to exist.The existing at present report that uses milk of lime and phosphoric acid to remove partial impurities, but after concentrating, still have partly precipitated to produce, had a strong impact on the quality and the use value of jerusalem artichoke juice.Simultaneously, in making the jerusalem artichoke juice process, also there are a series of biochemical reactions in jerusalem artichoke, and the juice color is changed, and these all have influence on the quality and the market popularization value of jerusalem artichoke juice.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method that can overcome the jerusalem artichoke concentrate that above-mentioned defective, jerusalem artichoke juice concentration height and juice are transparent, orange red, the nothing precipitation produces.Its technical scheme is:
A kind of preparation method of jerusalem artichoke concentrate, it is characterized in that comprising following three steps: (1) is with the chopping of jerusalem artichoke cleaning material, join concentration and be in 0.05%～0.15% the citric acid colour protecting liquid, 80～100 ℃ of water-baths are 30～60 minutes then, make the jerusalem artichoke crude extract after the squeezing; (2) the jerusalem artichoke crude extract is regulated pH to 2～4 with phosphoric acid, 75～90 ℃ of water-baths are 10～30 minutes then, regulate pH to 11～13 with milk of lime then, and 50～60 ℃ of water-baths are 10～20 minutes again, regulate pH to 6.5～7 with phosphoric acid at last, filter the low concentration jerusalem artichoke juice; (3) low concentration jerusalem artichoke juice vacuum under 50～70 ℃ of temperature is concentrated, promptly get concentration and be higher than 70% jerusalem artichoke inspissated juice.
The preparation method of described jerusalem artichoke concentrate, the weight ratio of citric acid colour protecting liquid and jerusalem artichoke is 2～1: 1 in the step 1.
The present invention compared with prior art, the simple science of technology, especially in step (2), earlier the jerusalem artichoke crude extract is adjusted to acid rinse bath with phosphoric acid, be adjusted to alkaline water-bath with milk of lime again, make the long-chain synanthrin of slightly solubility become the short chain synanthrin of Yi Rong, the jerusalem artichoke inspissated juice concentration that makes at last can reach more than 70%, and juice is transparent, orange red, do not have precipitation produces, and has authentic jerusalem artichoke smell.The jerusalem artichoke inspissated juice that makes not only can directly use as flavoring, food additives, but also can be used as the raw material of inulin, syrup deep processing, has vast potential for future development.
The specific embodiment
Embodiment 1:
Step 1: the jerusalem artichoke material is cleaned chopping, join concentration and be 0.07% citric acid colour protecting liquid, wherein the weight ratio of citric acid colour protecting liquid and jerusalem artichoke is 2: 1, and 80 ℃ of water-baths were extracted 60 minutes then, squeezed and made the jerusalem artichoke crude extract;
Step 2: the jerusalem artichoke crude extract is regulated pH to 4 with phosphoric acid, and 90 ℃ of water-baths 10 minutes are regulated pH to 11 with milk of lime then, and 60 ℃ of water-baths are 10 minutes again, regulate pH to 7 with phosphoric acid again, above-mentioned jerusalem artichoke juice is filtered, the low concentration jerusalem artichoke juice;
Step 3: low concentration jerusalem artichoke juice vacuum under 62 ℃ of temperature is concentrated 90 minutes, promptly get concentration and be 70% jerusalem artichoke inspissated juice.
Embodiment 2:
Step 1: the jerusalem artichoke material is cleaned chopping, join concentration and be 0.1% citric acid colour protecting liquid, wherein the weight ratio of citric acid colour protecting liquid and jerusalem artichoke is 1.5: 1, and 90 ℃ of water-baths were extracted 50 minutes then, squeezed and made the jerusalem artichoke crude extract;
Step 2: the jerusalem artichoke crude extract is regulated pH to 3 with phosphoric acid, and 85 ℃ of water-baths 10 minutes are regulated pH to 12 with milk of lime then, and 55 ℃ of water-baths are 10 minutes again, regulate pH to 7 with phosphoric acid again, above-mentioned jerusalem artichoke juice is filtered, the low concentration jerusalem artichoke juice;
Step 3: low concentration jerusalem artichoke juice vacuum under 66 ℃ of temperature is concentrated 75 minutes, promptly get concentration and be 70% jerusalem artichoke inspissated juice.
Embodiment 3:
Step 1: the jerusalem artichoke material is cleaned chopping, join concentration and be 0.08% citric acid colour protecting liquid, wherein the weight ratio of citric acid colour protecting liquid and jerusalem artichoke is 1: 1, and 95 ℃ of water-baths were extracted 40 minutes then, squeezed and made the jerusalem artichoke crude extract;
Step 2: the jerusalem artichoke crude extract is regulated pH to 2 with phosphoric acid, and 80 ℃ of water-baths 10 minutes are regulated pH to 13 with milk of lime then, and 50 ℃ of water-baths are 10 minutes again, regulate pH to 7 with phosphoric acid again, above-mentioned jerusalem artichoke juice is filtered, the low concentration jerusalem artichoke juice;
Step 3: low concentration jerusalem artichoke juice vacuum under 58 ℃ of temperature is concentrated 110 minutes, promptly get concentration and be 70% jerusalem artichoke inspissated juice.
Claims (2)
1, a kind of preparation method of jerusalem artichoke concentrate, it is characterized in that comprising following three steps: (1) is with the chopping of jerusalem artichoke cleaning material, join concentration and be in 0.05%～0.15% the citric acid colour protecting liquid, 80～100 ℃ of water-baths are 30～60 minutes then, make the jerusalem artichoke crude extract after the squeezing; (2) the jerusalem artichoke crude extract is regulated pH to 2～4 with phosphoric acid, 75～90 ℃ of water-baths are 10～30 minutes then, regulate pH to 11～13 with milk of lime then, and 50～60 ℃ of water-baths are 10～20 minutes again, regulate pH to 6.5～7 with phosphoric acid at last, filter the low concentration jerusalem artichoke juice; (3) low concentration jerusalem artichoke juice vacuum under 50～70 ℃ of temperature is concentrated, promptly get concentration and be higher than 70% jerusalem artichoke inspissated juice.
2, the preparation method of jerusalem artichoke concentrate as claimed in claim 1 is characterized in that: the weight ratio of citric acid colour protecting liquid and jerusalem artichoke is 2～1: 1 in the step 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100141599A CN100518545C (en) | 2007-04-04 | 2007-04-04 | Production of jerusalem artichoke concentrate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100141599A CN100518545C (en) | 2007-04-04 | 2007-04-04 | Production of jerusalem artichoke concentrate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028129A true CN101028129A (en) | 2007-09-05 |
| CN100518545C CN100518545C (en) | 2009-07-29 |
Family
ID=38713815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100141599A Expired - Fee Related CN100518545C (en) | 2007-04-04 | 2007-04-04 | Production of jerusalem artichoke concentrate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100518545C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334675A (en) * | 2010-07-20 | 2012-02-01 | 成都市鸿旺农业发展有限责任公司 | Jerusalem artichoke functional beverage with two-way adjusting function for human blood glucose and preparation method thereof |
| CN103188951A (en) * | 2010-12-20 | 2013-07-03 | 金春基 | Method for preparing supplement using pettitoes or pig's head and zanthoxylum piperitum, and composition thereof |
| CN104207127A (en) * | 2014-09-03 | 2014-12-17 | 佐源集团有限公司 | Inulin juice and preparation method thereof |
| CN104365960A (en) * | 2014-11-27 | 2015-02-25 | 高铭鸿 | Brain-nourishing health-preserving sugar |
| CN104987434A (en) * | 2015-07-15 | 2015-10-21 | 中国科学院烟台海岸带研究所 | Method for extracting inulin by medium-low-temperature water |
| CN111053250A (en) * | 2019-12-26 | 2020-04-24 | 陕西森弗天然制品有限公司 | Method for preparing inulin raw juice |
-
2007
- 2007-04-04 CN CNB2007100141599A patent/CN100518545C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102334675A (en) * | 2010-07-20 | 2012-02-01 | 成都市鸿旺农业发展有限责任公司 | Jerusalem artichoke functional beverage with two-way adjusting function for human blood glucose and preparation method thereof |
| CN103188951A (en) * | 2010-12-20 | 2013-07-03 | 金春基 | Method for preparing supplement using pettitoes or pig's head and zanthoxylum piperitum, and composition thereof |
| CN103188951B (en) * | 2010-12-20 | 2014-12-31 | 金春基 | Method for preparing supplement using pettitoes or pig's head and zanthoxylum piperitum, and composition thereof |
| CN104207127A (en) * | 2014-09-03 | 2014-12-17 | 佐源集团有限公司 | Inulin juice and preparation method thereof |
| CN104207127B (en) * | 2014-09-03 | 2016-11-23 | 佐源集团有限公司 | A kind of inulin natural juice and preparation method thereof |
| CN104365960A (en) * | 2014-11-27 | 2015-02-25 | 高铭鸿 | Brain-nourishing health-preserving sugar |
| CN104987434A (en) * | 2015-07-15 | 2015-10-21 | 中国科学院烟台海岸带研究所 | Method for extracting inulin by medium-low-temperature water |
| CN111053250A (en) * | 2019-12-26 | 2020-04-24 | 陕西森弗天然制品有限公司 | Method for preparing inulin raw juice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100518545C (en) | 2009-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100518545C (en) | Production of jerusalem artichoke concentrate | |
| CN108653417B (en) | Method for extracting sorbus nigromaculata and extract thereof | |
| CN103478838B (en) | Honeysuckle kudzuvine root beverage and preparation method thereof | |
| CN105949164A (en) | Mulberry anthocyanin extracting method | |
| CN103755822A (en) | Brasenia schreberi polysaccharide preparation method | |
| CN107385001A (en) | Process for extracting sea cucumber oligopeptide and sea cucumber polysaccharide from sea cucumber deep-processing byproducts | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN105249373A (en) | Black Chinese wolfberry fruit jam and making method thereof | |
| CN103923231A (en) | Method for continuously preparing inulin and pectin by using jerusalem artichoke and/or endives | |
| CN106800586A (en) | A kind of method of Moringa protein high efficiency extraction | |
| CN1542117A (en) | Method for making litchi full-fermented wine | |
| CN101139402A (en) | Method for extracting polysaccharide from jujube | |
| CN107011457B (en) | A method of extracting preparation non-starch polysaccharide and small molecule nutrient molecule from sweet potato waste water | |
| CN106754834A (en) | A kind of preparation technology of high activity papain | |
| CN102093747B (en) | Process for producing high color value betalain by utilizing macroporous resin | |
| CN107722132A (en) | A kind of method of coproduction algal polysaccharides and Sargassum protein from marine alga | |
| CN102558377A (en) | Preparation method of soybean polysaccharide gum | |
| CN102640955B (en) | Fresh jujube juice processing method | |
| CN104341538B (en) | A kind of method for separating and preparing of high HG content Helianthi pectin | |
| CN103073657A (en) | Method for manufacturing sunflower low-fat pectins | |
| CN105859916B (en) | A kind of preparation method of south No. 9 jerusalem artichoke inulins of jerusalem artichoke | |
| CN105647993A (en) | Production technology of liquid oligogalacturonic acid pectin | |
| CN109566927A (en) | A kind of concentration ginger juice and its production technology and application | |
| CN104419220A (en) | Method for high-efficiency extraction of pumpkin pigments | |
| CN104151377A (en) | Technology and method for extraction of teasaponin from Camellia oleifera Abel seed meal |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090729 Termination date: 20100404 |