CN103005326B - Preparation method for jerusalem artichoke powder - Google Patents
Preparation method for jerusalem artichoke powder Download PDFInfo
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- CN103005326B CN103005326B CN201210558732.3A CN201210558732A CN103005326B CN 103005326 B CN103005326 B CN 103005326B CN 201210558732 A CN201210558732 A CN 201210558732A CN 103005326 B CN103005326 B CN 103005326B
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Abstract
The invention relates to the technical field of new resource food processing, in particular to a preparation method for jerusalem artichoke powder. The preparation method comprises the steps as follows: taking fresh jerusalem artichoke as a raw material; cleaning and peeling the jerusalem artichoke; cutting the jerusalem artichoke into slices, silks or blocks; protecting the color; drying; and grinding to obtain the jerusalem artichoke powder. According to the invention, the technical difficulty of high possibility of color deepening in the production process of the jerusalem artichoke powder is solved, the product prepared with the method keeps nutrient contents and specific delicate fragrance of the jerusalem artichoke to the hilt, the process is simple and feasible, and the obtained product is natural and green. For a product form, the invention provides a novel product form for the jerusalem artichoke; and the product is very easy to store and transport and convenient to eat, can be directly mixed with hot water for eating, can be also added into cooked wheaten food such as steamed breads, noodles and the like for eating, and can be also applied to baked food.
Description
Technical field:
The present invention relates to new resource food processing technique field, more particularly, relate to a kind of preparation method of jerusalem artichoke whole powder.
Background technology:
Jerusalem artichoke popular name Jerusalem artichoke, Jerusalem artichoke, composite family, Helianthus, herbaceos perennial.Jerusalem artichoke originates in North America, through Europe, imports China into, and its edible part is generally stem tuber, is spindle-type or irregular knurl type; Skin has redness, yellow and white; Quality is careful, tender and crisp.Jerusalem artichoke distributes wide, in various places, Chinese north and south, all has cultivation; Strong adaptability, impoverishment tolerant, cold-resistant, drought-enduring; Plant simple and easyly, once sow Multiple harvests; Output is high.According to surveying and determination, moisture 79.8% in bright jerusalem artichoke stem tuber, carbohydrate 16.6%, protein 1.0%, crude fibre 16.6%, ash content 2.8% and a certain amount of vitamin.Jerusalem artichoke stem tuber or cauline leaf are used as medicine and have Li Shui dehumidifying, clearing heat and cooling blood, beneficial stomach and in effect.Near residence house, plantation has beautification function concurrently.The official of Jerusalem artichoke united state food and agricultural organization is called " 21 century people and animals share crop ".Jerusalem artichoke stem tuber quality is white delicate tender, and free from extraneous odour, can eat raw, stir-fries and eats, cooks or cut into slices and be fried, if pickle into pickles or make Jerusalem artichoke dried meat, has more peculiar flavour.Jerusalem artichoke is a kind of anosis worm harm and pollution by pesticides, be suitable for making the superior raw material of pollution-free food.The stem tuber of jerusalem artichoke can inulin processed (synanthrin) and this high added value new resources functional food of FOS.Inulin and FOS have adjusting functions of intestines and stomach, improve immunity, and toxin-expelling and face nourishing promotes the biological health functions such as mineral absorption.
Jerusalem artichoke whole powder, for this healthy food of jerusalem artichoke provides a kind of new product form and edible way, is retaining on the basis of its nutrition and local flavor, is easy to storage transportation.Jerusalem artichoke is very easily brown stain after stripping and slicing, silk or fourth, mass formation material impact that can be to jerusalem artichoke whole powder, and the present invention, taking into full account jerusalem artichoke whole powder these technological difficulties in preparation process, has carried out technological design targetedly.
Summary of the invention:
The present invention is exactly for the problems referred to above, and a kind of preparation method of jerusalem artichoke whole powder is provided.
In order to realize above-mentioned purpose of the present invention, the present invention adopts following technical scheme, take fresh jerusalem artichoke as raw material, cleans decortication successively through jerusalem artichoke, and jerusalem artichoke is cut into slices, silk or fourth, protects look, after dry, pulverize, obtains jerusalem artichoke whole powder.
Concrete preparation process is,
(1) jerusalem artichoke is cleaned decortication
Jerusalem artichoke is fully cleaned and removes silt with running water, jerusalem artichoke is cleaned to skinning machine with hairbrush and further with pure water, clean and peel, and peeling rate is controlled at 50-80%;
(2) jerusalem artichoke cut into slices, silk or fourth
By fully cleaning, jerusalem artichoke after decortication is cut into slices, silk or fourth;
(3) protect look
The jerusalem artichoke sheet, silk or the fourth that to step (2), produce, spray immediately color stabilizer or in color stabilizer, soak 5-10min, and color stabilizer is more than one the aqueous solution in ascorbic acid, citric acid, calcium chloride, and concentration is 0.02-0.5wt%;
(4) dry
Jerusalem artichoke is dried, and baking temperature is 45-80 ℃, dry to water content be 8%;
(5) pulverize
Jerusalem artichoke is pulverized with pulverizer, and dehumidifier is controlled and pulverized indoor humidity, is crushed to order and counts 100-300 order, obtains finished product.
In step (2), the thickness of sheet is 2-5mm, and the cross-sectional width of silk is 2-4mm, and the cross-sectional width of fourth is 3-10mm.
The drying means of step (4) is expansion drying, heated-air drying or vacuum drying.
In step (5), controlling and pulverizing indoor humidity is below 50%.
The jerusalem artichoke whole powder that the present invention produces directly Instant Drinks edible, also can be added in the wheaten food such as steamed bun, noodles ediblely, also can be applicable in bakery product.
Beneficial effect of the present invention:
Jerusalem artichoke whole powder there will be following problem in process of production, and 1, contain a large amount of polyphenols in jerusalem artichoke skin, the too low jerusalem artichoke whole powder of peeling rate color and luster can increase the weight of, and peeling rate is too high can increase loss of material; 2, jerusalem artichoke cut into slices, silk or fourth be conducive to follow-up drying steps, if but the meticulous overbreak that jerusalem artichoke stem tuber is cut, undue broken release that can cause the intracellular polyphenol oxidase catalase of jerusalem artichoke and polyphenols, material color becomes rapidly black or brown, affects greatly the quality of jerusalem artichoke whole powder; 3, baking temperature can cause that jerusalem artichoke whole powder darkens; 4, the too high meeting of humidity makes the rapid moisture absorption caking of jerusalem artichoke whole powder powder.
By method of the present invention, above problem has all obtained good solution, the invention solves the technological difficulties that easily darken in jerusalem artichoke whole powder production process, the product that the present invention produces has been preserved nutritional labeling and the distinctive delicate fragrance taste of jerusalem artichoke to greatest extent, technique simple possible of the present invention, the product of gained is natural, green.From product form, the invention provides the new product form of a kind of jerusalem artichoke, this product is very easy to storage and transport, instant, directly Instant Drinks edible, also can be added in the wheaten food such as steamed bun, noodles ediblely, also can be applicable in bakery product.Jerusalem artichoke whole powder is compared with inulin, and production cost significantly reduces, and except containing 75% inulin, also contains other all nutritional labeling in the jerusalem artichokes such as vitamin, mineral matter, has very high edibility.
The specific embodiment:
Embodiment 1
50kg jerusalem artichoke is fully cleaned and removes silt with running water, jerusalem artichoke is cleaned to skinning machine with hairbrush and further with pure water, clean and peel, peeling rate is controlled at 50%; Jerusalem artichoke is cut into the sheet that 3mm is thick, evenly sprays aqueous ascorbic acid, and concentration is 0.05wt%, vacuum drying, and baking temperature is at 50 ℃, and drying to water content is that 6wt% stops; With pulverizer, pulverize, dehumidifier is controlled and pulverized indoor humidity is 40%, is crushed to order number 150 orders, obtains jerusalem artichoke whole powder product 10kg.Powder is white, shows slightly faint yellow, has the peculiar fragrance of jerusalem artichoke, without caking.
Embodiment 2
100kg jerusalem artichoke is fully cleaned and removes silt with running water, jerusalem artichoke is cleaned to skinning machine with hairbrush and further with pure water, clean and peel, peeling rate is controlled at 80%; Jerusalem artichoke is cut into silk, and the cross-sectional width of silk is 4mm, is immersed in 8min in aqueous citric acid solution, and concentration is 0.1wt%, has soaked and has pulled rear expansion drying out, and baking temperature is at 80 ℃, and drying to water content is that 3wt% stops; With pulverizer, pulverize, dehumidifier is controlled and pulverized indoor humidity is 30%, is crushed to order number 100 orders, obtains jerusalem artichoke whole powder product 19.4kg.Powder is white, shows slightly faint yellow, has the peculiar fragrance of jerusalem artichoke, without caking.
Embodiment 3
150kg jerusalem artichoke is fully cleaned and removes silt with running water, jerusalem artichoke is cleaned to skinning machine with hairbrush and further with pure water, clean and peel, peeling rate is controlled at 60%; Jerusalem artichoke is cut into the fourth that cross-sectional width is 8mm, is immersed in 5min in citric acid and the calcium chloride solution aqueous solution, and citric acid concentration is 0.05wt%, calcium chloride solution concentration is 0.2wt%, soaked and pulled rear heated-air drying out, baking temperature, at 70 ℃, stops while drying to water content 5wt%; With pulverizer, pulverize, dehumidifier is controlled and pulverized indoor humidity is 50%, is crushed to order number 200 orders, obtains jerusalem artichoke whole powder product 30kg.Powder is white, shows slightly faint yellow, has the peculiar fragrance of jerusalem artichoke, without caking.
Claims (4)
1. a preparation method for jerusalem artichoke whole powder, is characterized in that, take fresh jerusalem artichoke as raw material, cleans decortication successively through jerusalem artichoke, and jerusalem artichoke is cut into slices, silk or fourth, protects look, after dry, pulverize, obtains jerusalem artichoke whole powder;
Concrete preparation process is,
(1) jerusalem artichoke is cleaned decortication
Jerusalem artichoke is fully cleaned and removes silt with running water, jerusalem artichoke is cleaned to skinning machine with hairbrush and further with pure water, clean and peel, and peeling rate is controlled at 50-80%;
(2) jerusalem artichoke cut into slices, silk or fourth
By fully cleaning, jerusalem artichoke after decortication is cut into slices, silk or fourth;
(3) protect look
The jerusalem artichoke sheet, silk or the fourth that to step (2), produce, spray immediately color stabilizer or in color stabilizer, soak 5-10min, and color stabilizer is more than one the aqueous solution in ascorbic acid, citric acid, calcium chloride, and concentration is 0.02-0.5wt%;
(4) dry
Jerusalem artichoke is dried, and baking temperature is 45-80 ℃, dry to water content be 8%;
(5) pulverize
Jerusalem artichoke is pulverized with pulverizer, and dehumidifier is controlled and pulverized indoor humidity, is crushed to order and counts 100-300 order, obtains finished product.
2. the preparation method of jerusalem artichoke whole powder according to claim 1, is characterized in that, in step (2), the thickness of sheet is 2-5mm, and the cross-sectional width of silk is 2-4mm, and the cross-sectional width of fourth is 3-10mm.
3. the preparation method of jerusalem artichoke whole powder according to claim 1, is characterized in that, the drying means of step (4) is expansion drying, heated-air drying or vacuum drying.
4. the preparation method of jerusalem artichoke whole powder according to claim 1, is characterized in that, in step (5), controlling and pulverizing indoor humidity is below 50%.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381825A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Production method of jerusalem artichoke-egg-rice flour slices |
| CN105767975A (en) * | 2016-03-29 | 2016-07-20 | 山东沾化亿元宝农业种植有限公司 | Jerusalem artichoke whole powder and processing method thereof |
| CN107198163A (en) * | 2017-05-24 | 2017-09-26 | 河北林益堂药业有限公司 | The preparation method of chrysanthemum melon meals |
| CN107114734B (en) * | 2017-06-08 | 2020-07-10 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of raw potato whole flour |
| CN108783114A (en) * | 2018-07-09 | 2018-11-13 | 中国科学院烟台海岸带研究所 | A kind of prebiotics fermentation type sea cucumbus feed and preparation method thereof |
| CN109122263B (en) * | 2018-08-22 | 2021-09-17 | 武汉轻工大学 | Germinated wheat rich in gamma-aminobutyric acid and preparation method of germinated wheat whole flour |
| CN110279079A (en) * | 2019-06-14 | 2019-09-27 | 江苏碧青园海洋生物科技有限公司 | A kind of method of the sterile powder processed of jerusalem artichoke |
| CN112293661A (en) * | 2020-11-18 | 2021-02-02 | 河南省科学院化学研究所有限公司 | Multifunctional composite jerusalem artichoke potato chips and preparation method thereof |
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