CN102524761A - Preparation method of functional food ingredient jerusalem artichoke concentrated juice - Google Patents
Preparation method of functional food ingredient jerusalem artichoke concentrated juice Download PDFInfo
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- CN102524761A CN102524761A CN2010105884513A CN201010588451A CN102524761A CN 102524761 A CN102524761 A CN 102524761A CN 2010105884513 A CN2010105884513 A CN 2010105884513A CN 201010588451 A CN201010588451 A CN 201010588451A CN 102524761 A CN102524761 A CN 102524761A
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- jerusalem artichoke
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- food ingredient
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Abstract
The invention relates to a preparation method of functional food ingredient jerusalem artichoke concentrated juice, which comprises the following steps: taking jerusalem artichoke tubers, cleaning with clear water, crushing into paste in a stirrer, adding in a pot; adding citric acid color-protecting juice with a concentration of 0.15-0.3 into the jerusalem artichoke paste, squeezing to obtain jerusalem artichoke crude extracted juice, heating to 85 DEG C-95 DEG C, performing heat preservation for 20 minutes, separating the protein part, cooling to 30 DEG C-35 DEG C, performing anaerobic lactic acid fermentation to obtain a pH of 3.5-4, heating to 85 DEG C-95 DEG C, performing evaporative concentration to obtain the 60%-80% jerusalem artichoke concentrated juice. The jerusalem artichoke juice can be added into food such as dairy, bakery products, flavorings, and desserts, and drinks for application, is abundant in nutrition, is safe and nontoxic, is simple in production process, and has wide market development prospects.
Description
Technical field
The present invention relates to a kind of food ingredient, relate in particular to a kind of preparation method of functional food ingredient jerusalem artichoke inspissated juice.
Background technology
Rich man's disease is claimed " modern civilization is sick " again; Be that people get into modern civilization society; After being well off, eat good things, eat smartly, overnutrition; Activity reduces, thus some noninfectious epidemic diseases that produce " as: constipation, obesity, enteron aisle cancer, high fat of blood, atherosclerotic, coronary heart disease, diabetes, headstroke etc.Rich man's disease has become the healthy main diseases kind of harm compatriots.According to investigations, China the elderly 15-20% constipation, the sixty percentth, white collar; According to Ministry of Public Health investigation, in state-owned 22% people overweight, more than 6,000 ten thousand people seek medical advice because of fat, hypertension is the people more than 200,000,000, diabetes more than 5,000 ten thousand people, high fat of blood 1.6 hundred million people.Account for total toll 70% or more because " rich man's disease " causes death toll to surpass 1.5 ten thousand whole nation every day, because the expense of " rich man's disease " treatment accounts for more than 60% of disease burden.Comprise that western countries medical personnels such as the U.S., Britain also repeatedly deliver survey report, the development of China's rich man's disease that affluence is got up feels concern, and estimates that rich man's disease in 2015 more is widely current in China.In order to adjust people's meals, seek the natural functional food that is rich in dietary fiber, drink and more and more come into one's own.Jerusalem artichoke is a kind of water miscible dietary fiber; It is again a kind of good fat substitute; Also be a kind of functional oligose Bifidobacterium MF, this based article has combined the probiotic effect of inulin and the benefit of lactic acid bacteria to give birth to former effect, as a kind of functional food ingredient; But processing technology is complicated, has influence on its marketing.
Summary of the invention
The objective of the invention is to provide a kind of preparation method of functional food ingredient jerusalem artichoke inspissated juice to the technical problem of above-mentioned existence; Described jerusalem artichoke powder is a kind of water miscible dietary fiber, is again a kind of good fat substitute, also is a kind of functional oligose Bifidobacterium MF; It is important healthy food material; Safety non-toxic, nutritive value is abundant, and preparation method is simple.
The objective of the invention is to realize through following technical proposals:
The preparation method of a kind of functional food ingredient jerusalem artichoke of the present invention inspissated juice is following:
1, chooses the jerusalem artichoke stem tuber, clean, place mixer that it is ground into pastel, pour in the pot with clear water;
2, in jerusalem artichoke is stuck with paste, adding concentration is that the citric acid of 0.15-0.3 protects in the look juice, squeezes to such an extent that jerusalem artichoke is slightly extracted juice, is heated to 85 ℃～95 ℃, is incubated 20 minutes
3, the jerusalem artichoke juice crude extract is heated to 85 ℃～95 ℃ then; Be heated to 85 ℃～95 ℃; Be incubated 20 minutes, the isolated protein part is cooled to 30 ℃～35 ℃ then; The anaerobism lactic fermentation is heated to the jerusalem artichoke inspissated juice of 85 ℃～95 ℃ of following evaporation and concentration to 60%～80% again to pH3.5～4.
The preparation method of described jerusalem artichoke inspissated juice, the ratio of weight and number 1:2 of jerusalem artichoke and citric acid colour protecting liquid in the step 1.
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 in the jerusalem artichoke juice 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, interpolation jerusalem artichoke powder can be added in the Food & Drink such as dairy products, baked goods, flavouring and dessert to be used, nutritious, safety non-toxic, and also production technology is simple, has the vast market development prospect.
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:
The preparation method of a kind of functional food ingredient jerusalem artichoke of the present invention inspissated juice gets the jerusalem artichoke stem tuber, cleans with clear water, places mixer that it is ground into pastel, pours in the pot; The citric acid that in jerusalem artichoke is stuck with paste, adds concentration and be 0.15-0.3 protects in the look juice, squeezes to such an extent that jerusalem artichoke is slightly extracted juice, is heated to 85 ℃～95 ℃, is incubated 20 minutes; Then the jerusalem artichoke juice crude extract is heated to 85 ℃～95 ℃ then, is heated to 85 ℃～95 ℃, be incubated 20 minutes; The isolated protein part is cooled to 30 ℃～35 ℃ then, and the anaerobism lactic fermentation is to pH3.5～4; Be heated to 85 ℃～95 ℃ again, make its evaporation and concentration, obtain 60%～80% jerusalem artichoke inspissated juice.
Claims (2)
1. the preparation method of a kind of functional food ingredient jerusalem artichoke of the present invention inspissated juice is characterized in that comprising the steps: to get the jerusalem artichoke stem tuber, cleans with clear water, places mixer that it is ground into pastel, pours in the pot; The citric acid that in jerusalem artichoke is stuck with paste, adds concentration and be 0.15-0.3 protects in the look juice, squeezes to such an extent that jerusalem artichoke is slightly extracted juice, is heated to 85 ℃～95 ℃, is incubated 20 minutes; Then the jerusalem artichoke juice crude extract is heated to 85 ℃～95 ℃ then, is heated to 85 ℃～95 ℃, be incubated 20 minutes; The isolated protein part is cooled to 30 ℃～35 ℃ then, and the anaerobism lactic fermentation is to pH3.5～4; Be heated to 85 ℃～95 ℃ again, make its evaporation and concentration, obtain 60%～80% jerusalem artichoke inspissated juice.
2. the preparation method of a kind of functional food ingredient jerusalem artichoke inspissated juice according to claim 1 is characterized in that the ratio of weight and number 1:2 of jerusalem artichoke and citric acid colour protecting liquid in the step 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105884513A CN102524761A (en) | 2010-12-15 | 2010-12-15 | Preparation method of functional food ingredient jerusalem artichoke concentrated juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010105884513A CN102524761A (en) | 2010-12-15 | 2010-12-15 | Preparation method of functional food ingredient jerusalem artichoke concentrated juice |
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| CN102524761A true CN102524761A (en) | 2012-07-04 |
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| CN2010105884513A Pending CN102524761A (en) | 2010-12-15 | 2010-12-15 | Preparation method of functional food ingredient jerusalem artichoke concentrated juice |
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Cited By (3)
| 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 |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103060167A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black Helianthus tuberosus vinegar and preparation method thereof |
-
2010
- 2010-12-15 CN CN2010105884513A patent/CN102524761A/en active Pending
Cited By (5)
| 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 |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN102986893B (en) * | 2012-12-03 | 2014-08-13 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
| CN103060167A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black Helianthus tuberosus vinegar and preparation method thereof |
| CN103060167B (en) * | 2012-12-28 | 2014-04-16 | 徐州绿之野生物食品有限公司 | Black Helianthus tuberosus vinegar and preparation method thereof |
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Application publication date: 20120704 |