CN1371635A - Method for preparing jerusalem artichoke beverage - Google Patents
Method for preparing jerusalem artichoke beverage Download PDFInfo
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- CN1371635A CN1371635A CN 02109296 CN02109296A CN1371635A CN 1371635 A CN1371635 A CN 1371635A CN 02109296 CN02109296 CN 02109296 CN 02109296 A CN02109296 A CN 02109296A CN 1371635 A CN1371635 A CN 1371635A
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- jerusalem artichoke
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Abstract
The preparation method of girasole beverage includes three technological process steps: 1. preparation of girasole hydrolyzate; 2. preparation of osmanthus flower extract; and 3. blending, packaging and sterilizing. The girasole hydrolyzate, osmanthus flower extract, phosphoric acid and citric acid are mixed according to the mixing ratio of 100:(10-12):3:(4-6), then water is added according to the ratio of the above-mentioned mixed material liquor and water of 1:(50-60), uniformly stirred, bottled, capped and sterilized so as to obtain the invented product with rice nutrients and several health-care functions of reproducing bifidobacteria in human body, inhibiting the growth of intestinal salmonella and spilage organism, raising immunity of human body and reducing blood-lipid, etc.
Description
(1) technical field:
The present invention relates to the preparation method of beverage.
(2) background technology:
Be rich in complete water-soluble dietary fiber in the jerusalem artichoke, the Bifidobacterium MF can be made into highly purified FOS through the biotechnology conversion.Jerusalem artichoke contains the many useful materials of human body, but people are seldom edible, and main cause is people's edible way method existing problems.
(3) summary of the invention:
The present invention solves the problem of people's diet jerusalem artichoke emphatically, and jerusalem artichoke is brought into play well to the human body effect.
Technical scheme of the present invention is: divide three step process to prepare jerusalem artichoke beverage.
The first step: the preparation of jerusalem artichoke hydrolyzate.
(1) jerusalem artichoke is eluriated repeatedly, smashs the jerusalem artichoke epidermis to pieces, places alkali lye, alkali lye is to account for the NaOH solution of jerusalem artichoke weight 2%～3% and 0.1%～0.3% sodium hexametaphosphate solution, heated 2～5 minutes under 75 ℃～85 ℃ temperature, pull out, flowing water dashes to float to the jerusalem artichoke top layer and is neutral.
(2) be cut into tiny sheet, place electronic bruisher to smash and carefully be slurry, place stainless steel ware, add the edible phosphoric acid of slurry weight 2%～5%, in 75 ℃～85 ℃ waters bath with thermostatic control, heated 50～70 minutes, should constantly stir slurry during constant temperature.
(3) add sodium bicarbonate(edible) the slurry neutralization be neutral, in and the time, use water cooling, do not stop to stir.Slurry filters, and squeezing is to doing.
(4) add liquid in the filtrate and weigh 3%～6% powdered activated carbon, be incubated 10～20 minutes in 82 ℃～88 ℃ water bath with thermostatic control, filter, filtrate is limpid slightly faint yellow or brown, the jerusalem artichoke hydrolyzate of little tool fruital flavor.
Second step: sweet osmanthus extract preparation.
Salt marsh sweet osmanthus, flowing water dash and float desalination, soak 20～40 minutes in 80 ℃～85 ℃ water, and liquid-solid ratio is 20: 1, and the repetitive operation secondary filters, and filtrate merges.Add 150 * 10 in the filtrate
-4The nontoxic flocculant of cationic acrylamide (CAS), 100 * 10
-6Poly-sulphur aluminium chloride (PACS) synergy flocculant, leave standstill after 25～30 minutes and to filter, light yellow clarification extract.
The 3rd step: allotment, packing sterilization.
By weight the jerusalem artichoke hydrolyzate: sweet osmanthus extract: phosphoric acid: citric acid equals 100: (10～12): 3: (4～6) proportion liquid, entry will be added in the feed liquid, the weight ratio that makes feed liquid and water is 1: (50～60), add and to account for the sodium bicarbonate that adds feed liquid 0.2%～0.3% behind the water, 0.3%～0.4% albumen sugar, 0.1%～0.2% ethyl maltol, 0.2%～0.3% sodium isoascorbate mixing, bottling, gland carries out pasteurization then.
The invention has the beneficial effects as follows: nutritious through the jerusalem artichoke beverage that said method processes, Bifidobacterium in the propagation human body suppresses the growth of interior salmonella of intestines and spoilage organisms, promote functions of intestines and stomach, anti-treating constipation increases cellulosic synthetic quantity, improves immune function of human body.FOS is similar to water-solubility vegetable fibres, can reduce blood fat, improve lipid-metabolism, reduces cholesterol and triglyceride content in the blood.Prevent that effectively carious tooth from taking place.
(4) specific embodiment:
Embodiment 1
Method for preparing jerusalem artichoke beverage divides three step process.
The first step: the preparation of jerusalem artichoke hydrolyzate.
(1) jerusalem artichoke is eluriated repeatedly, smashs the jerusalem artichoke epidermis to pieces, places alkali lye, and alkali lye is to account for the NaOH solution of jerusalem artichoke weight 2% and 0.1% sodium hexametaphosphate solution, and heating is 2 minutes under 75 ℃ of temperature, pulls out, and flowing water dashes to float to the jerusalem artichoke top layer and is neutral.
(2) be cut into tiny sheet, place electronic bruisher to smash and carefully be slurry, place stainless steel ware, add the edible phosphoric acid of slurry weight 2%, heating is 60 minutes in 75 ℃ of waters bath with thermostatic control, should constantly stir slurry during constant temperature.
(3) add sodium bicarbonate(edible) the slurry neutralization be neutral, in and the time, use water cooling, do not stop to stir.Slurry filters, and squeezing is to doing.
(4) add liquid in the filtrate and weigh 3% powdered activated carbon, insulation is 10 minutes in 82 ℃ water bath with thermostatic control, filters, and filtrate is limpid slightly faint yellow or brown, the jerusalem artichoke hydrolyzate of little tool fruital flavor.
Second step: sweet osmanthus extract preparation.
Salt marsh sweet osmanthus, flowing water dash and float desalination, soak 20 minutes in 80 ℃ of water, and liquid-solid ratio is 20: 1, and the repetitive operation secondary filters, and filtrate merges.Add 150 * 10 in the filtrate
-4The nontoxic flocculant of cationic acrylamide (CAS), 100 * 10
-6Poly-sulphur aluminium chloride (PACS) synergy flocculant, leave standstill after 25 minutes and to filter, light yellow clarification extract.
The 3rd step: allotment, packing sterilization.
By weight the jerusalem artichoke hydrolyzate: sweet osmanthus extract: phosphoric acid: citric acid equals 100: 10: 3: 4 proportion liquids, entry will be added in the feed liquid, the weight ratio that makes feed liquid and water is 1: 50, add and to account for the sodium bicarbonate that adds feed liquid 0.2% behind the water, 0.3% albumen sugar, 0.1% ethyl maltol, 0.2% sodium isoascorbate mixing, bottling, gland carries out pasteurization then.
Embodiment 2
Method for preparing jerusalem artichoke beverage divides three step process, and preferred version is:
The first step: the preparation of jerusalem artichoke hydrolyzate.
(1) jerusalem artichoke is eluriated repeatedly, smashs the jerusalem artichoke epidermis to pieces, places alkali lye, and alkali lye is to account for the NaOH solution of jerusalem artichoke weight 2.5% and 0.2% sodium hexametaphosphate solution, and heating is 4 minutes under 83 ℃ of temperature, pulls out, and flowing water dashes to float to the jerusalem artichoke top layer and is neutral.
(2) be cut into tiny sheet, place electronic bruisher to smash and carefully be slurry, place stainless steel ware, add the edible phosphoric acid of slurry weight 4%, heating is 65 minutes in 82 ℃ of waters bath with thermostatic control, should constantly stir slurry during constant temperature.
(3) add sodium bicarbonate(edible) the slurry neutralization be neutral, in and the time, use water cooling, do not stop to stir.Slurry filters, and squeezing is to doing.
(4) add liquid in the filtrate and weigh 5% powdered activated carbon, insulation is 15 minutes in 85 ℃ water bath with thermostatic control, filters, and filtrate is limpid slightly faint yellow or brown, the jerusalem artichoke hydrolyzate of little tool fruital flavor.
Second step: sweet osmanthus extract preparation.
Salt marsh sweet osmanthus, flowing water dash and float desalination, soak 35 minutes in 84 ℃ of water, and liquid-solid ratio is 20: 1, and the repetitive operation secondary filters, and filtrate merges.Add 150 * 10 in the filtrate
-4The nontoxic flocculant of cationic acrylamide (CAS), 100 * 10
-6Poly-sulphur aluminium chloride (PACS) synergy flocculant, leave standstill after 28 minutes and to filter, light yellow clarification extract.
The 3rd step: allotment, packing sterilization.
By weight the jerusalem artichoke hydrolyzate: sweet osmanthus extract: phosphoric acid: citric acid equals 100: 12: 3: 6 proportion liquids, entry will be added in the feed liquid, the weight ratio that makes feed liquid and water is 1: 60, add and to account for the sodium bicarbonate that adds feed liquid 0.25% behind the water, 0.35% albumen sugar, 0.15% ethyl maltol, 0.25% sodium isoascorbate mixing, bottling, gland carries out pasteurization then.
Claims (3)
1, method for preparing jerusalem artichoke beverage is characterized in that:
The first step: the preparation of jerusalem artichoke hydrolyzate,
(1) jerusalem artichoke is eluriated repeatedly, smashs the jerusalem artichoke epidermis to pieces, places alkali lye, alkali lye is to account for the NaOH solution of jerusalem artichoke weight 2%～3% and 0.1%～0.3% sodium hexametaphosphate solution, heated 2～5 minutes under 75 ℃～85 ℃ temperature, pull out, flowing water dashes to float to the jerusalem artichoke top layer and is neutral;
(2) be cut into tiny sheet, place electronic bruisher to smash and carefully be slurry, place stainless steel ware, add the edible phosphoric acid of slurry weight 2%～5%, in 75 ℃～85 ℃ waters bath with thermostatic control, heated 50～70 minutes, should constantly stir slurry during constant temperature;
(3) add sodium bicarbonate(edible) the slurry neutralization be neutral, in and the time, use water cooling, do not stop to stir, slurry filters, squeezing is to doing;
(4) add liquid in the filtrate and weigh 3%～6% powdered activated carbon, be incubated 10～20 minutes in 82 ℃～88 ℃ water bath with thermostatic control, filter, filtrate is limpid slightly faint yellow or brown, the jerusalem artichoke hydrolyzate of little tool fruital flavor;
Second step: the preparation of sweet osmanthus extract,
Salt marsh sweet osmanthus, flowing water dash and float desalination, soak 20～40 minutes in 80 ℃～85 ℃ water, and liquid-solid ratio is 20: 1, and the repetitive operation secondary filters, and filtrate merges; Add 150 * 10 in the filtrate
-4The nontoxic flocculant of cationic acrylamide, 100 * 10
-6Poly-sulphur aluminium chloride synergy flocculant, leave standstill after 25～30 minutes and to filter, light yellow clarification extract;
The 3rd step: allotment, packing sterilization,
By weight the jerusalem artichoke hydrolyzate: sweet osmanthus extract: phosphoric acid: citric acid equals 100: (10～12): 3: (4～6) proportion liquid, will add entry in the feed liquid, and the weight ratio that makes feed liquid and water is 1: (50～60), mixing, bottling, gland carries out pasteurization then.
2, method for preparing jerusalem artichoke beverage according to claim 1 is characterized in that: divide three step process, preferred version is:
The first step: the preparation of jerusalem artichoke hydrolyzate,
(1) jerusalem artichoke is eluriated repeatedly, smashs the jerusalem artichoke epidermis to pieces, places alkali lye, and alkali lye is to account for the NaOH solution of jerusalem artichoke weight 2.5% and 0.2% sodium hexametaphosphate solution, and heating is 4 minutes under 83 ℃ of temperature, pulls out, and flowing water dashes to float to the jerusalem artichoke top layer and is neutral;
(2) be cut into tiny sheet, place electronic bruisher to smash and carefully be slurry, place stainless steel ware, add the edible phosphoric acid of slurry weight 4%, heating is 65 minutes in 82 ℃ of waters bath with thermostatic control, should constantly stir slurry during constant temperature;
(3) add sodium bicarbonate(edible) the slurry neutralization be neutral, in and the time, use water cooling, do not stop to stir, slurry filters, squeezing is to doing;
(4) add liquid in the filtrate and weigh 5% powdered activated carbon, insulation is 15 minutes in 85 ℃ water bath with thermostatic control, filters, and filtrate is limpid slightly faint yellow or brown, the jerusalem artichoke hydrolyzate of little tool fruital flavor;
Second step: the preparation of sweet osmanthus extract,
Salt marsh sweet osmanthus, flowing water dash and float desalination, soak 35 minutes in 84 ℃ of water, and liquid-solid ratio is 20: 1, and the repetitive operation secondary filters, and filtrate merges.Add 150 * 10 in the filtrate
-4The nontoxic flocculant of cationic acrylamide (CAS), 100 * 10
-6Poly-sulphur aluminium chloride (PACS) synergy flocculant, leave standstill after 28 minutes and to filter, light yellow clarification extract;
The 3rd step: allotment, packing sterilization,
By weight the jerusalem artichoke hydrolyzate: sweet osmanthus extract: phosphoric acid: citric acid equals 100: 12: 3: 6 proportion liquids, will add entry in the feed liquid, and the weight ratio that makes feed liquid and water is 1: 60, bottling, gland carries out pasteurization then.
3, method for preparing jerusalem artichoke beverage according to claim 1 and 2, it is characterized in that: the 3rd step add account for add water after the sodium bicarbonate of feed liquid 0.2%～0.3%, 0.3%～0.4% albumen sugar, 0.1%～0.2% ethyl maltol, 0.2%～0.3% sodium isoascorbate mixing, bottling, gland carries out pasteurization then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02109296 CN1371635A (en) | 2002-03-13 | 2002-03-13 | Method for preparing jerusalem artichoke beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02109296 CN1371635A (en) | 2002-03-13 | 2002-03-13 | Method for preparing jerusalem artichoke beverage |
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| CN1371635A true CN1371635A (en) | 2002-10-02 |
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| CN 02109296 Pending CN1371635A (en) | 2002-03-13 | 2002-03-13 | Method for preparing jerusalem artichoke beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006056138A1 (en) * | 2004-11-25 | 2006-06-01 | Mingli Xu | Use of jerusalem artichoke to produce medicaments for inhibiting and eliminating human papilloma virus hpv and improving human immunity |
| 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 |
| CN102813258A (en) * | 2012-09-14 | 2012-12-12 | 内蒙古千年健农林科技有限责任公司 | Opacified jerusalem artichoke physiological water beverage 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 |
| CN104905263A (en) * | 2015-06-04 | 2015-09-16 | 深圳市正晟药业科技有限公司 | Flowering plant prebiotic product and preparation method thereof |
-
2002
- 2002-03-13 CN CN 02109296 patent/CN1371635A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006056138A1 (en) * | 2004-11-25 | 2006-06-01 | Mingli Xu | Use of jerusalem artichoke to produce medicaments for inhibiting and eliminating human papilloma virus hpv and improving human immunity |
| 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 |
| CN102813258A (en) * | 2012-09-14 | 2012-12-12 | 内蒙古千年健农林科技有限责任公司 | Opacified jerusalem artichoke physiological water beverage and preparation method thereof |
| CN102813258B (en) * | 2012-09-14 | 2014-02-12 | 内蒙古千年健农林科技有限责任公司 | Opacified jerusalem artichoke physiological water beverage 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 |
| CN104905263A (en) * | 2015-06-04 | 2015-09-16 | 深圳市正晟药业科技有限公司 | Flowering plant prebiotic product and preparation method thereof |
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