CN113040376A - Burdock salad capable of efficiently utilizing synanthrin from burdock root bark and preparation method of burdock salad - Google Patents
Burdock salad capable of efficiently utilizing synanthrin from burdock root bark and preparation method of burdock salad Download PDFInfo
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- CN113040376A CN113040376A CN202110302878.0A CN202110302878A CN113040376A CN 113040376 A CN113040376 A CN 113040376A CN 202110302878 A CN202110302878 A CN 202110302878A CN 113040376 A CN113040376 A CN 113040376A
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- burdock
- inulin
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- dietary fiber
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses burdock salad with burdock root bark inulin being efficiently utilized and a preparation method thereof, wherein the burdock salad comprises 65-75% of burdock dices, 10-15% of burdock inulin and soluble dietary fiber coupling solution, 10-15% of fruit dices and 5-10% of liquid flavoring agent. The stress reaction of the burdock is stimulated and started in a short time by using high-concentration gas, the oxidation resistance of the burdock root is enhanced, the browning rate of the fresh-cut burdock is reduced by 30%, and the synergetics for promoting the intestinal digestion of a human body are utilized to wrap the burdock, so that the healthy burdock salad is prepared. Before seasoning, micro-punching the burdock pieces to increase the tissue aperture of the burdock pieces, then extracting gas in micro-tissues of the burdock pieces under negative pressure, and leading the modified inulin and soluble dietary fiber coupling extraction solution and the liquid seasoning agent to be drained to a micro-pore structure of the burdock, thereby effectively inhibiting the problems of browning caused by oxygen molecules, low utilization rate of root bark of the burdock and the like.
Description
Technical Field
The invention relates to burdock salad with burdock root bark and synanthrin efficiently utilized and a preparation method thereof, and belongs to the technical field of food processing.
Background
The burdock, also known as fructus arctii, has strong growth adaptability, has the efficacies of invigorating stomach, tonifying qi, promoting urination, purging, nourishing yin, strengthening yang, clearing away heat and toxic materials, inhibiting bacteria and diminishing inflammation and the like, and is rare root-diameter medicine and food dual-purpose food. The burdock contains rich inulin which has a sweetening effect but belongs to carbohydrate which is slowly digested, is not easily decomposed and digested by enzyme in the digestive tract of a human body, and is particularly suitable for being eaten by diabetics. Meanwhile, after the inulin is coupled with the amino acid, the properties of oxidation resistance, bacterial inhibition, emulsibility and the like of the inulin can be improved, the state and the taste of the product can be effectively improved, and the quality of the product is improved. In addition, the root bark of the burdock byproduct is rich in dietary fiber with the function of intestinal tract regulation. At present, methods for extracting polysaccharides from plants at home and abroad include hot water extraction and alcohol precipitation, enzyme extraction, microwave extraction, CO extraction2Supercritical extraction and the like, but a high-efficiency and convenient method for extracting the synanthrin and the soluble dietary fiber from the burdock root bark byproduct in a coupling way is lacked. The burdock salad for efficiently utilizing the burdock root skin inulin not only utilizes enzymolysis in cooperation with an electrostatic field to assist warm water coupling extraction of the inulin and soluble dietary fiber in the burdock root, but also drains nutrients through micropore negative pressure and inhibits and controls enzymatic browning. Aiming at the problems of browning, low biological effectiveness and the like of the burdock products in the existing market, the invention breaks through the biological color protection and the comprehensive utilization of byproducts of the burdock productsThe double-effect functional key technology improves the utilization rate of raw materials by more than 5 percent, improves the biological effectiveness of products by more than 20 percent and has wide market prospect.
Disclosure of Invention
The invention aims to overcome the defects of color protection, low bioavailability and the like of the prior art and products, provides a method for preventing fresh-cut burdock from browning by starting a burdock stress reaction through short-time stimulation of high-concentration gas, breaks through the coupling extraction and utilization of the synanthrin and soluble dietary fiber of the burdock, effectively solves the problems of acerbity removal, nutrition efficient adsorption and the like of the burdock salad through technologies such as negative pressure vacuum, electrolysis and the like, and develops the functional burdock salad with double effects of the synanthrin and the soluble dietary fiber.
The technical scheme adopted by the invention is as follows: the burdock salad capable of efficiently utilizing burdock root bark inulin is characterized by comprising the following components in percentage by weight: 65-75% of diced burdock, 10-15% of a coupling extracting solution of burdock inulin and soluble dietary fiber, 10-15% of diced fruit and crushed mint leaves and 5-10% of a liquid flavoring agent.
The liquid flavoring agent comprises ginger juice and salt, wherein the ginger juice accounts for 64-74% of the ginger juice, and the salt accounts for 26-36%.
The diced fruit is 0.3-0.5 mm, and is prepared from a mixture of diced pineapples, diced apples and diced peaches in a weight ratio of 2:1: 3.
A preparation method of burdock salad with burdock root bark inulin being efficiently utilized comprises the following steps:
step 1), preventing browning and punching of the burdock dices: the burdock pieces are prepared from high-concentration O2Preprocessing the burdock, restraining and controlling browning to enable the burdock to keep the original color of the burdock in the processing and later storage periods, and performing micro-perforation processing on the burdock to increase the tissue aperture of the burdock;
step 2) obtaining the coupling extract of the burdock inulin and the soluble dietary fiber: crushing burdock roots and burdock peels which are byproducts generated in the process of cutting the burdock into pulp, and adding distilled water into the pulp, wherein the ratio of the pulp to the water is 1: 35-1: 40; simultaneously, adding cellulase for enzymolysis, and carrying out enzymolysis on the insoluble dietary fiber in the pulp to obtain soluble dietary fiber; then, the synergistic enzyme deactivation is carried out through the auxiliary extraction of the electrostatic field, and the 'electrolysis product effect' is simulated under the synergistic action of the heat effect and the electrostatic field effect, so that the cell membrane permeability in the burdock root bark pulp is promoted;
step 3), carrying out coupling extraction solution modification on the burdock inulin and the soluble dietary fiber and carrying out astringency removal on the burdock: performing amino acid coupling modification on the burdock inulin and soluble dietary fiber coupling extract at high temperature by using an alkaline electrolytic circulation method, and electrolyzing alkaline electrolytic water drained in the modification process to remove astringent taste of the burdock;
step 4), carrying out micropore negative pressure drainage on nutrients and inhibiting and controlling enzymatic browning: adding the modified burdock inulin and soluble dietary fiber coupling extracting solution and the liquid flavoring agent into the burdock, feeding the burdock into a vacuum tank, and extracting gas in a burdock tissue under negative pressure, so that on one hand, enzymatic browning mediated by oxygen molecules is inhibited and controlled, on the other hand, the modified burdock inulin and soluble dietary fiber coupling extracting solution and the liquid flavoring agent are guided into a micropore structure of the burdock, and the purposes of inhibiting and controlling browning and efficiently homogenizing nutrition and flavor are achieved;
step 5), seasoning, curing, sterilizing and packaging the burdock salad: the diced fruit, the mint crushed leaves and the burdock salad are mixed and stirred uniformly, then pasteurization curing is combined with high-temperature instantaneous sterilization, and the finished product burdock salad is obtained after curing, sterilization and split charging.
In the step 1), 70-80% of high-concentration O is applied2The burdock is pretreated for 30-40 min to start the stress reaction of the burdock, so that the browning rate of the fresh-cut burdock is reduced by 30%.
In the step 1), the aperture of the micro-punched hole of the diced burdock is 0.1-0.2 mm.
In the step 2), the solid-to-liquid ratio of the inulin to the soluble dietary fiber coupling extraction is 1: 15-1: 20.
in the step 2), the electrostatic voltage of the electrostatic field is 9.0-9.8 kV, and the extraction synergistic enzyme deactivation time is 30-45 min; the temperature of the warm water is 80-85 ℃.
In the step 2), the enzymolysis condition is set to be that the pH value is 5.0-5.5, the enzyme addition amount accounts for 1% -1.5% (w/w) of the total amount, and the enzymolysis is carried out in a water bath at 50-60 ℃ for 50-60 min.
In the step 3), the alkaline electrolysis circulation method is used for further electrolyzing the burdock fruit to remove astringent taste for 30-45 min by alkaline electrolysis water obtained by carrying out coupling modification on the amino acid of the burdock inulin and soluble dietary fiber coupling extract at high temperature.
In the step 3), amino acids such as alanine, leucine, lysine, phenylalanine, tryptophan and the like are added into the coupling extracting solution of the burdock inulin and the soluble dietary fiber to modify the inulin, and the ratio of the two is 1: 5-1: 7.
in the step 5), the curing and sterilizing treatment is firstly carried out for 20-30 min at the temperature of 70-80 ℃, then the instantaneous treatment is carried out for 8-12 s at the temperature of 135-140 ℃, and the long chains of the inulin are changed into short chains while the burdock is cured, so that the in-vivo biological effectiveness is improved.
The invention has the following effects: 1) high-concentration O of 70-80 percent is applied2The burdock is pretreated for 30-40 min to start the stress reaction of the burdock, the oxidation resistance of the burdock root is enhanced, the browning rate of the fresh-cut burdock is reduced by 30%, the operation is convenient and simple, and the effect is obvious;
2) the coupling solution of the inulin and the soluble dietary fiber with a certain concentration in the burdock root bark is extracted by using the electrostatic field to assist warm water, the effect of an electrolysis product is simulated under the synergistic effect of the heat effect and the electric field frequency, and the extraction rate of the inulin is increased to 45-52%;
3) recycling of alkaline electrolyzed water: alkaline electrolyzed water drained after modification is utilized to further carry out electrolysis and astringency removal on the burdock, and the alkaline electrolyzed water is recycled, so that the method is economic and environment-friendly, and is energy-saving and emission-reducing;
4) the functionality and high utilization of the burdock are embodied, functional substances of the inulin and the soluble dietary fiber coupling solution are extracted from the burdock, then the functional substances of the inulin and the soluble dietary fiber coupling solution are infiltrated back to the burdock by vacuum, and the modified inulin is subjected to chain scission so that the modified inulin can be utilized by intestinal tracts to promote digestion;
5) the burdock root bark is processed and utilized, the step of separating the bark from the burdock is reduced, the waste and inconvenient operation flow in the processing are reduced, and the energy is saved and the emission is reduced.
Drawings
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 shows the color change of burdock root after modified atmosphere treatment and without modified atmosphere treatment.
FIG. 3 is an explanatory view of the recycling of alkaline electrolyzed water.
Detailed Description
A preparation method of burdock salad with burdock root bark inulin being efficiently utilized comprises the following steps:
step 1) applying 70% -80% of high-concentration O2The burdock is pretreated for 30-40 min to start the stress reaction of the burdock, the method can better inhibit and control browning so that the burdock dices can keep the original color of the burdock during the processing and storage periods, the oxidation resistance of the burdock root is enhanced, and the browning rate of the fresh-cut burdock dices is reduced by 30%;
step 2) obtaining a coupling extraction solution of burdock inulin and soluble dietary fiber: crushing a fresh-cut burdock dice byproduct, namely burdock root bark, into slurry, and adding distilled water into the slurry, wherein the ratio of the slurry to the water is 1: 35-1: 40; simultaneously, adding cellulase for enzymolysis, wherein the enzymolysis condition is set to be that the pH value is 5.0-5.5, the addition amount of the enzyme accounts for 1% -1.5% of the total amount, carrying out enzymolysis in water bath at 50-60 ℃ for 50-60 min, and carrying out enzymolysis on insoluble dietary fibers in the pulp to obtain soluble dietary fibers; then, an electrostatic field at 80-85 ℃ assists in extraction and synergistic enzyme deactivation, wherein the electrostatic voltage is 9.0-9.8 kV, the extraction and synergistic enzyme deactivation time is 30-45 min, under the synergistic effect of the heat effect and the electrostatic field effect, the 'electrolysis product effect' is simulated, the permeability of cell membranes in the burdock root bark pulp is promoted, the dissolution and seepage rate of active molecules such as inulin and soluble dietary fiber is improved, and the final extraction rate reaches 45-52%, so that the brown inulin and soluble dietary fiber coupling extracting solution is obtained;
step 3), carrying out coupling extraction solution modification on the burdock inulin and the soluble dietary fiber and carrying out astringency removal on the burdock: by using an alkaline electrolytic circulation method, firstly coupling the burdock inulin coupling extract with amino acid at the temperature of 90-100 ℃, and reacting for 1.5-2.5 h to realize the modification of the burdock inulin and soluble dietary fiber coupling extract, wherein the ratio of the raw materials is 1: 5-1: 7; then, utilizing alkaline electrolyzed water drained in the modification process of the coupling extract of the burdock inulin and the soluble dietary fiber to further electrolyze the burdock to remove astringent taste for 30-45 min, and removing the bitter taste of the burdock;
step 4), seasoning of the burdock pieces: firstly, carrying out micro-perforation treatment on the burdock achene, wherein the aperture is 0.1-0.2 mm, then adding the modified burdock inulin and soluble dietary fiber coupling extracting solution and a liquid flavoring agent, and putting the raw materials into a vacuum tank for carrying out negative pressure treatment for 20-30 min; in the process, negative pressure not only extracts gas in the tissue of the burdock pieces, but also leads the modified burdock inulin and soluble dietary fiber coupling extracting solution and the liquid flavoring agent to be drained into a micropore structure of the burdock pieces through vacuum permeation, thereby realizing oxygen-mediated enzymatic browning inhibition and flavor micropore homogenization;
step 5), curing, sterilizing and packaging the burdock salad: putting 0.3-0.5 mm of blocky diced pineapple, diced apple, diced peach and chopped mint leaves into the burdock salad, uniformly mixing and stirring, and then carrying out curing and sterilizing integrated treatment, namely treating for 20-30 min at 70-80 ℃, carrying out instantaneous treatment for 8-12 s at 135-140 ℃, and carrying out sterile subpackaging on the treated finished product burdock salad.
Example 1
A method for preparing burdock salad with high utilization efficiency of burdock root bark inulin comprises the following steps (see figure 1):
putting 6 complete burdock roots of 2kg into a 1 m-0.45 m air-conditioned box, and adding 80% high-concentration O2Air conditioning for 30min (see FIG. 2), and adding N2Removing oxygen; then peeling and cutting the burdock into pieces by using a full-automatic burdock dicer (Shijiazhuang Yuanyi mechanical equipment Co., Ltd.), and removing astringent taste of the cut burdock dices for 1h by using alkaline electrolytic water equipment (model: FX-QJ 125100) for later use;
secondly, crushing the burdock root bark serving as a byproduct of the fresh-cut diced burdock into pulp by using a high-speed universal crusher (model: FW 100), and adding distilled water into the residual burdock root bark powder, wherein the ratio of the pulp to the water is 1: 40; simultaneously, adding cellulase for enzymolysis, wherein the enzymolysis condition is set to be that the pH value is 5.5, the enzyme addition amount accounts for 1% (w/w) of the total amount, carrying out enzymolysis in water bath at 55 ℃ for 60 min, and carrying out enzymolysis on insoluble dietary fibers in the pulp to obtain soluble dietary fibers; then extracting synergistic enzyme deactivation under the assistance of an electrostatic field at 85 ℃, generating an electrostatic voltage of 9.2kV by using a high-precision bipolar electrostatic generator (model EST 804A), extracting synergistic enzyme deactivation time of 30min, and finally obtaining a coupling extract of light tan inulin and soluble dietary fiber, wherein the final extraction rate reaches 47%;
thirdly, coupling the inulin and the amino acid for 2 hours at the temperature of 100 ℃ by using an alkaline electrolytic circulation method, adding alanine into the coupling extract of the burdock inulin and the soluble dietary fiber for modifying the inulin, wherein the ratio of the two is 1: 7;
firstly, carrying out micro-punching treatment on the artificial burdock dices for 0.1mm, increasing the tissue pore diameter of the burdock dices, then adding the burdock dices into a vacuum tank (all the various models of the Zhuchengda machine), extracting gas in the burdock dices tissue under negative pressure, then adding the burdock dices, the modified burdock inulin and soluble dietary fiber coupling extract and a liquid flavoring agent, putting the raw materials into the vacuum tank for carrying out negative pressure treatment for 20min, and taking out the processed burdock salad dices after treatment;
fifthly, adding 0.5mm flavored blocky fruit dices and mint crushed leaves into the burdock salad, mixing and stirring uniformly, and then carrying out curing and sterilizing integrated treatment, wherein the fruit dices comprise Chinese pineapple dices, apple dices and peach dices according to a ratio of 2:1:3, the curing and sterilizing integrated treatment comprises the steps of treating at 75 ℃ for 30min, then carrying out 135 ℃ instantaneous treatment for 8s, carrying out sterile subpackaging on the treated finished product burdock salad into 259mL glass jars, and making the burdock salad with cool mouthfeel, wherein the net weight of each jar is 240 g.
In the above step, in the case of a fixed weight of the burdock pieces, in order to obtain burdock salad with different flavors, the burdock inulin can be added according to the weight of 10%, 11%, 12%, 13%, 14% or 15%; seasonings may be added at 5%, 6%, 7%, 8%, 9% or 10% by weight; diced pineapple, diced apple, diced peach, cut into small pieces and crushed mint leaves are added in an amount of 10%, 11%, 12%, 13%, 14% or 15% by weight.
Wherein the flavoring agent comprises ginger 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73% or 74% by weight, and salt 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35% or 36% by weight.
The above embodiment is only one implementation mode of the invention, and a plurality of implementation modes can be provided within the scope of the invention, and the proportion of each seasoning and the proportion of fruits and vegetables can be adjusted within the scope of the invention according to different preferences and tastes, so that the burdock salad which not only retains the original taste of the burdock but also has different flavors can be prepared.
The present invention will be further described with reference to comparative examples.
Comparative example 1
A method for preparing burdock sauce (CN 104366438A) introduces the following steps: the method comprises the following steps: taking healthy burdock without diseases and insect pests, cleaning, airing and cutting into a block shape; step two: cutting the diced burdock, dried chili, fermented soya beans, soybean oil and sugar according to the mass ratio of 70-80: 1-5: 5-10: 5-10: 1-5, uniformly mixing, and standing for 1-3 hours at 80-90 ℃; step three: then putting into a sterilized empty can under the vacuum condition, and sealing; and (3) sterilizing at 80-90 ℃ for 30-45 min to obtain the burdock sauce. The cut burdock is easy to brown, the processing method is simple, but the problems of insufficient taste caused by uneven mixing, easy browning in the cleaning and processing process of the diced burdock and the like are easily caused.
In addition, the method fully utilizes the resources of the burdock, applies the electrolysis product principle and the vacuum permeation principle to enable the burdock dices to be fully tasty, and improves the functional value and the taste of the burdock.
Comparative example 2
A preparation method of burdock sauce (CN 111066879A) comprises the following steps: salad oil, hot pepper, red pepper oil, ginger rice, red oil bean sauce, chopped green onion, chopped garlic, rock candy, hot pepper sauce, seafood sauce, monosodium glutamate, chicken essence, spicy and hot essential oil, white sugar, oyster sauce, fresh soy sauce, red oil, D-sodium erythorbate, potassium sorbate and fresh burdock root. Although the bitter taste of the burdock is reduced and the taste of the burdock is improved, the burdock seasoning uses more seasonings, so that the burdock seasoning has most seasoning flavor and loses the original taste of the burdock.
The invention utilizes a small amount of seasoning, and fully utilizes the functional resources of the burdock, thereby not only achieving the purpose of removing astringency, but also keeping the original flavor of the burdock as much as possible while reducing the intake of external seasoning.
Comparative example 3
The invention discloses a burdock sauce (CN 105053971A), which comprises the following steps: pulping radix Arctii, folium Hippophae, sugar and deionized water, fermenting with Aspergillus oryzae and yeast in two steps, vacuum concentrating, adding syrup, decocting, and colloid milling to obtain burdock sauce. The burdock sauce prepared by the invention is sweet burdock sauce, the bitter taste of the burdock sauce is removed or covered mainly by adding sea backthern leaves and microbial fermentation, and the prepared burdock sauce has fresh, sweet and rich flavor by two-step fermentation. The method improves the flavor of the burdock sauce by using the boiled sugar, is not suitable for special crowds with hyperglycemia and the like, is not suitable for all crowds to eat, needs accurate environmental conditions for removing astringency by the method, and increases energy consumption.
According to the invention, the rich inulin in the burdock is used for extracting and improving the sweet taste, the utilization rate of the inulin and the soluble dietary fiber in the burdock root bark can reach as high as 52%, and the edible burdock root-bark instant tea is suitable for being eaten by many special groups; in addition, alkaline electrolyzed water drained in the inulin modification process is used for further electrolyzing and removing astringent taste of the burdock, other covering is not added, the operation is simple, the circulating water is utilized, the energy is saved, the emission is reduced, and the effect is better; the product is additionally added with 0.5mm blocky diced fruits and mint crushed leaves for seasoning, so that the mouth feeling of the burdock salad is improved, and the popular rate is improved.
Claims (10)
1. The burdock salad capable of efficiently utilizing burdock root bark inulin is characterized by comprising the following components in percentage by weight: 65-75% of diced burdock, 10-15% of a coupling extracting solution of burdock inulin and soluble dietary fiber, 10-15% of diced fruit and crushed mint leaves and 5-10% of a liquid flavoring agent.
2. The burdock salad with high efficiency in utilization of burdock root bark inulin according to claim 1 is characterized in that the liquid flavoring agent consists of old ginger juice and salt, wherein the old ginger juice accounts for 64-74% and the salt accounts for 26-36%.
3. The burdock salad capable of efficiently utilizing burdock root bark inulin according to claim 1 is characterized in that the fruit dices are 0.3-0.5 mm, and the burdock salad is a mixture of the pineapple dices, the apple dices and the peach dices in a weight ratio of 2:1: 3.
4. A preparation method of burdock salad with burdock root bark inulin for high-efficiency utilization is characterized in that,
step 1), preventing browning and punching of the burdock dices: the burdock pieces are prepared from high-concentration O2Pretreating the burdock, inhibiting and controlling browning to keep the burdock color of the burdock in the processing and later storage periods, and performing micro-perforation treatment to increase the tissue aperture of the burdock;
step 2) obtaining the coupling extract of the burdock inulin and the soluble dietary fiber: crushing burdock roots and burdock peels which are byproducts generated in the process of cutting the burdock into pulp, and adding distilled water into the pulp, wherein the ratio of the pulp to the water is 1: 35-1: 40; simultaneously, adding cellulase for enzymolysis, and carrying out enzymolysis on the insoluble dietary fiber in the pulp to obtain soluble dietary fiber; then, the synergistic enzyme deactivation is carried out through the auxiliary extraction of the electrostatic field, and the 'electrolysis product effect' is simulated under the synergistic action of the heat effect and the electrostatic field effect, so that the cell membrane permeability in the burdock root bark pulp is promoted;
step 3), carrying out coupling extraction solution modification on the burdock inulin and the soluble dietary fiber and carrying out astringency removal on the burdock: performing amino acid coupling modification on the burdock inulin and soluble dietary fiber coupling extract at high temperature by using an alkaline electrolytic circulation method, and electrolyzing alkaline electrolytic water drained in the modification process to remove astringent taste of the burdock;
step 4), carrying out micropore negative pressure drainage on nutrients and inhibiting and controlling enzymatic browning: adding the modified burdock inulin and soluble dietary fiber coupling extracting solution and the liquid flavoring agent into the burdock, feeding the burdock into a vacuum tank, and extracting gas in a burdock tissue under negative pressure, so that on one hand, enzymatic browning mediated by oxygen molecules is inhibited and controlled, on the other hand, the modified burdock inulin and soluble dietary fiber coupling extracting solution and the liquid flavoring agent are guided into a micropore structure of the burdock, and the purposes of inhibiting and controlling browning and efficiently homogenizing nutrition and flavor are achieved;
step 5), seasoning, curing, sterilizing and packaging the burdock salad: the diced fruit, the mint crushed leaves and the burdock salad are mixed and stirred uniformly, then pasteurization curing is combined with high-temperature instantaneous sterilization, and the finished product burdock salad is obtained after curing, sterilization and split charging.
5. The preparation method of burdock root bark inulin high-efficiency utilization burdock salad according to claim 4, wherein in the step 1), 70% -80% of high-concentration O is applied2Pretreating the burdock for 30-40 min to start the stress reaction of the burdock, so that the browning rate of the fresh-cut burdock is reduced by 30%; the aperture of the micro-punched hole of the diced burdock is 0.1-0.2 mm.
6. The method for preparing burdock salad with high efficiency by using burdock root bark inulin according to claim 4, wherein in the step 2), the solid-to-liquid ratio of coupling extraction of the inulin and the soluble dietary fiber is 1: 15-1: 20.
7. the preparation method of burdock root bark inulin high-efficiency utilization burdock salad according to claim 4, wherein in the step 2), the electrostatic voltage of the electrostatic field is 9.0-9.8 kV, and the extraction synergistic enzyme deactivation time is 30-45 min; the temperature of the warm water is 80-85 ℃; the enzymolysis conditions are set to be pH value of 5.0-5.5, enzyme addition amount accounts for 1% -1.5% of the total amount, and 50-60 ℃ water bath enzymolysis is carried out for 50-60 min.
8. The method for preparing burdock root bark inulin efficiently utilized according to claim 4, wherein in the step 3), amino acid is added into the extract liquid obtained by coupling burdock inulin and soluble dietary fiber to modify the inulin, and the ratio of the two is 1: 5-1: 7.
9. the preparation method of burdock root-bark inulin efficiently utilized according to claim 4, wherein in the step 2), the alkaline electrolysis circulation method is used for further electrolyzing the burdock fruit to remove astringent taste for 30-45 min by alkaline electrolysis water obtained by performing amino acid coupling modification on the burdock inulin and soluble dietary fiber coupling extract at high temperature.
10. The preparation method of burdock root bark inulin efficiently utilized burdock salad according to claim 4 is characterized in that the curing and sterilizing treatment is firstly carried out for 20-30 min at the temperature of 70-80 ℃, then the instant treatment is carried out for 8-12 s at the temperature of 135-140 ℃, and the burdock fruit bark is cured while long chains of inulin are changed into short chains, so that the in vivo bioavailability is improved.
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