CN103039915A - Black Jerusalem artichoke food and preparation method thereof - Google Patents

Black Jerusalem artichoke food and preparation method thereof Download PDF

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Publication number
CN103039915A
CN103039915A CN2012105820421A CN201210582042A CN103039915A CN 103039915 A CN103039915 A CN 103039915A CN 2012105820421 A CN2012105820421 A CN 2012105820421A CN 201210582042 A CN201210582042 A CN 201210582042A CN 103039915 A CN103039915 A CN 103039915A
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CN
China
Prior art keywords
jerusalem artichoke
food
black
weight ratio
pull
Prior art date
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CN2012105820421A
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Chinese (zh)
Inventor
张志年
张奎昌
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徐州绿之野生物食品有限公司
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Priority to CN2012105820421A priority Critical patent/CN103039915A/en
Publication of CN103039915A publication Critical patent/CN103039915A/en

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Abstract

The invention discloses a black Jerusalem artichoke food and a preparation method thereof, which relates to the field of food processing. The black Jerusalem artichoke food is prepared by fermenting pre-processed Jerusalem artichoke at the temperature of 65-75 DEG C and the humidity of 75-85% for 15 days. According to the invention, the product is delicate in texture and easy to chew, thereby contributing to the eating of the aged and people having bad teeth; and the fermented Jerusalem artichoke is sweet in taste, and tough and chewy, thereby increasing the eating desire of people. The invention is reasonable in process, simple to manufacture, and beneficial to industrial production, and has good market prospects.

Description

A kind of black Jerusalem artichoke food and preparation method thereof

Technical field

The present invention relates to food processing field, specifically relate to a kind of black Jerusalem artichoke food and preparation method thereof.

Background technology

Jerusalem artichoke, formal name used at school jerusalem artichoke (Helianthus tuberosus), another name: ocean spoon, Jerusalem artichoke are a kind of composite family Helianthus contracting root herbaceos perennials, in traditional Chinese medicine, be used as medicine with piece rhizome, leaf, its edible part is underground root (stem) part, and the Jerusalem artichoke stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cook or cook gruel, pickle into dish, shine Jerusalem artichoke processed and do, also produce starch and alcohol raw material and be used for industrial production.

Jerusalem artichoke, nature and flavor are sweet, flat, nontoxic, and favourable water dries and middle beneficial stomach and the clearing heat and detoxicating effect of tool in medicine.The edible rate of Jerusalem artichoke is 100%, and nutritional labeling is very abundant, contains crude protein 0.1 gram in per 100 gram stem tubers, fat 0.1 gram, carbohydrate 16.6 grams, fiber 0.6 gram, ash content 2.8 grams, 49 milligrams of calcium, 119 milligrams in phosphorus, 8.4 milligrams of iron, Cobastab 10.13 milligram, Cobastab 20.06 milligram, 0.6 milligram of niacin, 6 milligrams of vitamin Cs, and contain the materials such as abundant synanthrin, pentosan, starch, wherein contained synanthrin is fructose polymers matter.

In recent years scholars study discovery: contain the very approximate material of a kind of and human pancreas Li Neisheng insulin structure in the Jerusalem artichoke, the effect of insulin is arranged, can regulate blood sugar, the balance blood sugar value, when glucose in urine occurring in the urine, edible Jerusalem artichoke can be controlled glucose in urine, has illustrated to reduce the blood sugar effect.The Japanese is widely used in the diabetes patient with Jerusalem artichoke, and the state of an illness significantly improves.Contain a large amount of fibers in the Jerusalem artichoke, can make enteron aisle accelerate wriggling, increase defecation.The special feature of Jerusalem artichoke is to intercept starchiness and fat absorption, and good effect of weight reducing is arranged.

Jerusalem artichoke is as healthy food, await exploitation, mostly fry, pickle edible as element the bright stem tuber of Jerusalem artichoke now, the patent of it being made Jerusalem artichoke beverage (CN102258209A), biscuit (CN102132716A) etc. is also arranged, undoubtedly, very large impetus has been played in application to the exploitation Jerusalem artichoke, for making this that Jerusalem artichoke of good health-care efficacy be arranged, obtain widely popularization and application, more people's health is benefited, developing a kind of useful black Jerusalem artichoke is purpose of the present invention, as the black Jerusalem artichoke food of exploitation, yet there are no relevant report.

Summary of the invention

The object of the present invention is to provide a kind of black Jerusalem artichoke food, its main purpose is under suitable temperature, damp condition, activate the inherent enzyme of Jerusalem artichoke, by the spontaneous fermentation of Jerusalem artichoke, promote the content of Jerusalem artichoke protein and invert sugar, improve eating effect, improve food quality, in order to this product is better utilized in more food scope, to satisfy the diversified life requirement of people and selection, make more people have benefited from useful healthy food.

The present invention also aims to provide a kind of preparation method of black Jerusalem artichoke food.

For achieving the above object, the technical solution adopted in the present invention is:

A kind of black Jerusalem artichoke food: be Jerusalem artichoke that preliminary treatment is good under temperature 65-75 ℃, humidity 75-85%, self fermentation namely got black Jerusalem artichoke food after 15 days.

Concrete operation step is: select Jerusalem artichoke fresh, that nothing is gone mouldy, rotted, rinse well with circulating water, pull out drain away the water after, be cut into piece or sheet and put into immediately contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution, pull out after rinsing 10-15 minute, put in the bamboo basket and drain, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar under 65-75 ℃, humidity 75-85%, make Jerusalem artichoke spontaneous fermentation after 15 days, and get final product.

The preparation method of a kind of black Jerusalem artichoke food of the present invention is characterized in that, it comprises following sequential steps:

(1) select fresh, without the Jerusalem artichoke that goes mouldy, rots, rinse well with mobile running water, pull out and drain away the water;

(2) will clean after and the Jerusalem artichoke that drains away the water, be cut into piece or sheet and put into immediately and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution, pull out after rinsing 10-15 minute, put in the bamboo basket and drain;

(3) the above-mentioned Jerusalem artichoke that drains is packed in the rustless steel container, put fermenting cellar into;

(4) set temperature in the fermenting cellar under 65-75 ℃, humidity 75-85%, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

The black Jerusalem artichoke food that the inventive method makes can directly eat, and can also add the pickles of going with rice or bread that different flavourings are made different taste, can also be as food preparation raw materials such as beverage, biscuit, bread, dessert, jelly, jam.

The invention has the beneficial effects as follows:

1, Jerusalem artichoke by self fermentation, makes the organic principle of Jerusalem artichoke obtain transforming under specific constant temperature, constant humidity condition, and the content of its amino acid and reduced sugar gets a promotion, and the oxidation resistance of Jerusalem artichoke is strengthened.

2, the fibre composition of Jerusalem artichoke is fully transformed during the fermentation, generates available glycogen, makes simultaneously the product meat fine and smooth, is easy to chew, and it is edible to be conducive to the bad people of the elderly and tooth.

3, by the Jerusalem artichoke after the fermentation, taste is sweet, chewiness, and the happiness appetite that has increased people hopes that suitable family prepares the batching of various foods, is the helpful food of suffering from the patient of hyperglycaemia.

4, product of the present invention helps to promote the using value of Jerusalem artichoke, and technique of the present invention is reasonable, makes simply, is beneficial to suitability for industrialized production, and preferably market prospects are arranged.

The specific embodiment

Embodiment 1

Select fresh, without the Jerusalem artichoke that goes mouldy, rots, rinse well with running water, pull out drain away the water after, adopt cruciate flower shape to be cut into bulk, for subsequent use.

Embodiment 2

Select fresh, without the Jerusalem artichoke that goes mouldy, rots, rinse well with running water, pull out drain away the water after, be cut into sheet, for subsequent use.

Embodiment 3

Take by weighing 100 kilograms of the Jerusalem artichoke pieces of embodiment 1, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 65 ℃, humidity 75% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Embodiment 4

Take by weighing 100 kilograms of the Jerusalem artichoke sheets of embodiment 2, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 65 ℃, humidity 75% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Embodiment 5

Take by weighing 100 kilograms of the Jerusalem artichoke pieces of embodiment 1, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 70 ℃, humidity 80% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Embodiment 6

Take by weighing 100 kilograms of the Jerusalem artichoke pieces of embodiment 1, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 75 ℃, humidity 85% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Embodiment 7

Take by weighing 100 kilograms of the Jerusalem artichoke sheets of embodiment 2, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 75 ℃, humidity 80% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Embodiment 8

Take by weighing 100 kilograms of the Jerusalem artichoke pieces of embodiment 1, put into and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution rinsing after 10-15 minute, pull out, put drain in the bamboo basket after, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar 70 ℃, humidity 85% time, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.

Claims (2)

1. black Jerusalem artichoke food it is characterized in that the Jerusalem artichoke that preliminary treatment is good under temperature 65-75 ℃, humidity 75-85%, and self fermentation namely got black Jerusalem artichoke food after 15 days;
Concrete operation step is: select Jerusalem artichoke fresh, that nothing is gone mouldy, rotted, rinse well with circulating water, pull out drain away the water after, be cut into piece or sheet and put into immediately contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution, pull out after rinsing 10-15 minute, put in the bamboo basket and drain, pack in the rustless steel container, put fermenting cellar into, set temperature in the fermenting cellar under 65-75 ℃, humidity 75-85%, make Jerusalem artichoke spontaneous fermentation after 15 days, and get final product.
2. the preparation method of a kind of black Jerusalem artichoke food according to claim 1 is characterized in that, comprises following sequential steps:
(1) select fresh, without the Jerusalem artichoke that goes mouldy, rots, rinse well with mobile running water, pull out and drain away the water;
(2) will clean after and the Jerusalem artichoke that drains away the water, be cut into piece or sheet and put into immediately and contain the 1%(weight ratio) salt and 2.5%(weight ratio) aqueous citric acid solution, pull out after rinsing 10-15 minute, put in the bamboo basket and drain;
(3) the above-mentioned Jerusalem artichoke that drains is packed in the rustless steel container, put fermenting cellar into;
(4) set temperature in the fermenting cellar under 65-75 ℃, humidity 75-85%, make Jerusalem artichoke spontaneous fermentation after 15 days, namely get black Jerusalem artichoke food.
CN2012105820421A 2012-12-28 2012-12-28 Black Jerusalem artichoke food and preparation method thereof CN103039915A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103202481A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Lycium ruthenicum health protection food and preparation method thereof
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN105707778A (en) * 2016-03-04 2016-06-29 黑龙江省科学院大庆分院 Making method of preserved black jerusalem artichoke
CN105707784A (en) * 2016-02-02 2016-06-29 镇沅松子地绿色食品有限公司 Pickling method of helianthus tuberosus

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731605A (en) * 2008-11-18 2010-06-16 杨侠 Method for producing and processing black garlic
CN102204659A (en) * 2011-05-13 2011-10-05 张志年 Preparation method of black garlic
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731605A (en) * 2008-11-18 2010-06-16 杨侠 Method for producing and processing black garlic
CN102204659A (en) * 2011-05-13 2011-10-05 张志年 Preparation method of black garlic
CN102613516A (en) * 2012-03-29 2012-08-01 常熟市珍门麦芽糖厂 Method for pickling jerusalem artichokes

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103202481A (en) * 2013-05-04 2013-07-17 徐州绿之野生物食品有限公司 Lycium ruthenicum health protection food and preparation method thereof
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN105707784A (en) * 2016-02-02 2016-06-29 镇沅松子地绿色食品有限公司 Pickling method of helianthus tuberosus
CN105707778A (en) * 2016-03-04 2016-06-29 黑龙江省科学院大庆分院 Making method of preserved black jerusalem artichoke
CN105707778B (en) * 2016-03-04 2019-04-30 黑龙江省科学院大庆分院 A kind of production method of black preserved Jerusalem artichoke

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Application publication date: 20130417