CN102524760A - Functional food ingredient jerusalem artichoke powder and processing method thereof - Google Patents
Functional food ingredient jerusalem artichoke powder and processing method thereof Download PDFInfo
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- CN102524760A CN102524760A CN2010105867594A CN201010586759A CN102524760A CN 102524760 A CN102524760 A CN 102524760A CN 2010105867594 A CN2010105867594 A CN 2010105867594A CN 201010586759 A CN201010586759 A CN 201010586759A CN 102524760 A CN102524760 A CN 102524760A
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Abstract
The invention relates to a food ingredient, and especially relates to a functional food ingredient jerusalem artichoke powder and a processing method thereof. The jerusalem artichoke powder is prepared by the following raw materials by weight: 1200-1700 parts of jerusalem artichoke, 800-1100 parts of lemons, 900-1200 parts of potato starch, 2700-3200 parts of water. The functional food ingredient jerusalem artichoke powder of the invention is a water-soluble dietary fiber, is also a good fat substitute, and is a functional oligosaccharide bifidobacterium proliferative factor, can adjust microflora in intestinal tracts, and especially can selectively promote the growth of beneficial bifidobacteria in intestinal tracts. Secondly, jerusalem artichoke powder and fructo oligosaccharides can promote calcium absorption, and thus can increase calcium bioavailability. As a functional food ingredient, jerusalem artichoke powder can be applied to dairy, bakery products, flavorings, and desserts, is abundant in nutrition, is safe and nontoxic.
Description
Technical field
The present invention relates to a kind of food ingredient, relate in particular to a kind of functional food ingredient jerusalem artichoke powder and processing method thereof.
Background technology
Food enrichment has promoted the development of food industry greatly; And be described as the soul of modern food industry; This mainly is that it brings many benefits for food industry; When food processing, suitably add food enrichment, can improve nutritive value of food greatly, this to prevent malnutritive and nutritional deficiency, promote nutrient balance, raising health of people level is significant.Yet along with improving constantly of socio-economic development and living standards of the people, people advocate natural, green, healthy idea and strengthen day by day.To having received various countries consumer's attention as the food enrichment of food ingredient, the safe handling of food enrichment is very important.The material that desirable food enrichment is preferably useful and harmless.The food enrichment of food enrichment, particularly chemical synthesis mostly has certain toxicity, so want strict control use amount when using.The toxicity of food enrichment is meant that it is to the hurtful ability of body.Outside the Pass toxicity is removed and to be had with the chemical constitution of material itself and physicochemical property, also relevant with the conditions such as functional state of the interaction of its valid density, action time, route of exposure and position, material and body.Therefore, no matter the strong toxicity of food enrichment is weak, dosage is big or small, human body is all had the problem of dosage and effect relation, promptly material only reaches finite concentration or dosage level, just manifests toxic action.
Summary of the invention
The objective of the invention is to provides a kind of functional food ingredient jerusalem artichoke powder and processing method thereof to the technical problem of above-mentioned existence; Described jerusalem artichoke powder is a kind of water miscible dietary fiber; Being again a kind of good fat substitute, also is a kind of functional oligose Bifidobacterium MF, is important healthy food material; Safety non-toxic, nutritive value is abundant.
The objective of the invention is to realize through following technical proposals:
A kind of functional food ingredient jerusalem artichoke powder, it is to count ratio following raw materials in parts by weight to be prepared from: jerusalem artichoke 1200-1700 part, lemon 800-1100, farina 900-1200 part, water 2700-3200 part.
A kind of functional food ingredient jerusalem artichoke powder, it is to be prepared from by the optimum weight portion rate following raw material: 1350 parts of jerusalem artichokes, 950 parts in lemon, 900 parts of farinas, 2850 parts in water.
The processing method of a kind of functional food ingredient jerusalem artichoke of the present invention powder is given:
1, described ratio of weight and number is chosen the jerusalem artichoke stem tuber, cleans with clear water, places mixer with its fragmentation, pours in the pot;
2, choose lemon by described ratio of weight and number, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water;
3, be equipped with in the pot of jerusalem artichoke and lemon and add clear water by said heavy portion rate, and with stirring rod it is fully mixed, be heated to >=80 ℃, be 20-30 minutes heat time heating time;
4, jerusalem artichoke, the lemon mixed liquor after will heating used the colloid mill homogeneous, adds farina simultaneously;
5, above-mentioned raw materials is gone into the roller drier drying, temperature is controlled at 135 ℃-150 ℃;
6, above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
Advantageous effect of the present invention
Jerusalem artichoke is the most representative product inulin plant, and inulin content is abundant in the piece root.Inulin is one type of natural levulan; Through β-2; 1 glycosidic bond connects, and each inulin strand is about 25～35 fructose units, and reducing end under neutral connects a glucose residue; Molecular weight is about 3000～5000Da, and its chain length and molecular weight size are relevant with different harvest season and crop maturity.Inulin hydrolysis under the effect of acid or inulinase can generate fructose; Hydrolysis under the effect of endoinulase can generate FOS.Research shows that inulin and FOS all are probiotics, and they can adjust the microbiota in the enteron aisle, especially can optionally promote the growth of Bifidobacterium useful in the enteron aisle.Secondly, inulin and FOS can both promote the absorption of calcium, thereby improve the bioavailability of calcium.As a kind of functional food ingredient, the jerusalem artichoke powder can be used in dairy products, baked goods, flavouring and dessert, nutritious, safety non-toxic.
The specific embodiment
Below in conjunction with embodiment the present invention is explained further details, but protection scope of the present invention is not limit by embodiment.
Embodiment 1:
A kind of functional food ingredient jerusalem artichoke of the present invention powder, it is to count ratio by following raw materials in parts by weight to process: 1200 parts of jerusalem artichokes, 800 parts in lemon, 900 parts of farinas, 2700 parts in water.
The processing method of a kind of functional food ingredient jerusalem artichoke of the present invention powder is chosen the jerusalem artichoke stem tuber by described ratio of weight and number, cleans with clear water, places mixer with its fragmentation, pours in the pot for use; Choose lemon by described ratio of weight and number then, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water; Add the clear water of said heavy portion rate again, with stirring rod it is fully mixed, be heated to>=80 ℃, be 20-30 minutes heat time heating time; Jerusalem artichoke, lemon mixed liquor after will heating are used the colloid mill homogeneous again, add farina simultaneously and incorporate the roller drier drying into, and temperature is controlled at 135 ℃-150 ℃; At last above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
Embodiment 2:
A kind of functional food ingredient jerusalem artichoke of the present invention powder, it is to count ratio by following raw materials in parts by weight to process: 1700 parts of jerusalem artichokes, lemon 1100,1200 parts of farinas, 3200 parts in water.
The processing method of a kind of functional food ingredient jerusalem artichoke of the present invention powder is chosen the jerusalem artichoke stem tuber by described ratio of weight and number, cleans with clear water, places mixer with its fragmentation, pours in the pot for use; Choose lemon by described ratio of weight and number then, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water; Add the clear water of said heavy portion rate again, with stirring rod it is fully mixed, be heated to>=80 ℃, be 20-30 minutes heat time heating time; Jerusalem artichoke, lemon mixed liquor after will heating are used the colloid mill homogeneous again, add farina simultaneously and incorporate the roller drier drying into, and temperature is controlled at 135 ℃-150 ℃; At last above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
Embodiment 3:
A kind of functional food ingredient jerusalem artichoke of the present invention powder, it is to count ratio by following raw materials in parts by weight to process: 1350 parts of jerusalem artichokes, 950 parts in lemon, 900 parts of farinas, 2850 parts in water.
The processing method of a kind of functional food ingredient jerusalem artichoke of the present invention powder is chosen the jerusalem artichoke stem tuber by described ratio of weight and number, cleans with clear water, places mixer with its fragmentation, pours in the pot for use; Choose lemon by described ratio of weight and number then, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water; Add the clear water of said heavy portion rate again, with stirring rod it is fully mixed, be heated to>=80 ℃, be 20-30 minutes heat time heating time; Jerusalem artichoke, lemon mixed liquor after will heating are used the colloid mill homogeneous again, add farina simultaneously and incorporate the roller drier drying into, and temperature is controlled at 135 ℃-150 ℃; At last above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
Embodiment 4:
A kind of functional food ingredient jerusalem artichoke of the present invention powder, it is to count ratio by following raw materials in parts by weight to process: 1400 parts of jerusalem artichokes, 1000 parts in lemon, 950 parts of farinas, 2900 parts in water.
The processing method of a kind of functional food ingredient jerusalem artichoke of the present invention powder is chosen the jerusalem artichoke stem tuber by described ratio of weight and number, cleans with clear water, places mixer with its fragmentation, pours in the pot for use; Choose lemon by described ratio of weight and number then, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water; Add the clear water of said heavy portion rate again, with stirring rod it is fully mixed, be heated to>=80 ℃, be 20-30 minutes heat time heating time; Jerusalem artichoke, lemon mixed liquor after will heating are used the colloid mill homogeneous again, add farina simultaneously and incorporate the roller drier drying into, and temperature is controlled at 135 ℃-150 ℃; At last above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
Claims (3)
1. a functional food ingredient jerusalem artichoke powder is characterized in that it is to count ratio following raw materials in parts by weight to be prepared from: jerusalem artichoke 1200-1700 part, lemon 800-1100, farina 900-1200 part, water 2700-3200 part.
2. a kind of functional food ingredient jerusalem artichoke powder according to claim 1, it is to be prepared from by the optimum weight portion rate following raw material: 1350 parts of jerusalem artichokes, 950 parts in lemon, 900 parts of farinas, 2850 parts in water.
3. the processing method of a right 1 or 2 described a kind of functional food ingredient jerusalem artichoke powder is chosen the jerusalem artichoke stem tuber by described ratio of weight and number, cleans with clear water, places mixer with its fragmentation, pours in the pot for use; Choose lemon by described ratio of weight and number then, clean, place mixer, pour in the pot that jerusalem artichoke is housed its fragmentation with clear water; Add the clear water of said heavy portion rate again, with stirring rod it is fully mixed, be heated to>=80 ℃, be 20-30 minutes heat time heating time; Jerusalem artichoke, lemon mixed liquor after will heating are used the colloid mill homogeneous again, add farina simultaneously and incorporate the roller drier drying into, and temperature is controlled at 135 ℃-150 ℃; At last above-mentioned raw materials is continued dispersion and fining, promptly obtain described functional food ingredient jerusalem artichoke powder
.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105867594A CN102524760A (en) | 2010-12-14 | 2010-12-14 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
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| CN2010105867594A CN102524760A (en) | 2010-12-14 | 2010-12-14 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
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| CN102524760A true CN102524760A (en) | 2012-07-04 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125878A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Inulin vermicelli and preparation method thereof |
| CN104012980A (en) * | 2014-06-19 | 2014-09-03 | 覃良 | Functional food ingredient jerusalem artichoke powder |
| CN104115968A (en) * | 2014-06-26 | 2014-10-29 | 焦敏 | Jerusalem artichoke and mint milk tea powder and preparation method thereof |
| CN104544124A (en) * | 2015-01-15 | 2015-04-29 | 云南众爱生物科技有限公司 | Chia seed-containing dietary fibre meal replacement |
| CN107019070A (en) * | 2017-04-01 | 2017-08-08 | 山东众达医药科技有限公司 | A kind of tea for reducing dermal melanin and preparation method thereof |
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
-
2010
- 2010-12-14 CN CN2010105867594A patent/CN102524760A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125878A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Inulin vermicelli and preparation method thereof |
| CN104012980A (en) * | 2014-06-19 | 2014-09-03 | 覃良 | Functional food ingredient jerusalem artichoke powder |
| CN104115968A (en) * | 2014-06-26 | 2014-10-29 | 焦敏 | Jerusalem artichoke and mint milk tea powder and preparation method thereof |
| CN104544124A (en) * | 2015-01-15 | 2015-04-29 | 云南众爱生物科技有限公司 | Chia seed-containing dietary fibre meal replacement |
| CN107019070A (en) * | 2017-04-01 | 2017-08-08 | 山东众达医药科技有限公司 | A kind of tea for reducing dermal melanin and preparation method thereof |
| CN107549255A (en) * | 2017-10-17 | 2018-01-09 | 徐州工程学院 | Spongecake and its processing method rich in plant polyose |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
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Application publication date: 20120704 |