CN102894170A - Low-sugar preserved jerusalem artichoke and preparation method thereof - Google Patents
Low-sugar preserved jerusalem artichoke and preparation method thereof Download PDFInfo
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- CN102894170A CN102894170A CN2012103966448A CN201210396644A CN102894170A CN 102894170 A CN102894170 A CN 102894170A CN 2012103966448 A CN2012103966448 A CN 2012103966448A CN 201210396644 A CN201210396644 A CN 201210396644A CN 102894170 A CN102894170 A CN 102894170A
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Abstract
The invention discloses low-sugar preserved jerusalem artichoke and a preparation method thereof. The method comprises the following steps of: selecting materials, washing, removing skin, slicing, protecting color, hardening, blanching, infusing sugar, impregnating sugar and drying. The sugar solution used for infusion and impregnation comprises the following components in percentage by weight: 30 to 40% of high fructose corn syrup, 10 to 20% of green tea extract, 0.2 to 0.8% of citric acid, 0.02 to 0.1% of vitamin C and the balance of water. The composition of the sugar solution for infusion and impregnation is changed, which changes the flavor and appearance of the preserved jerusalem artichoke, prolongs the quality guarantee period, offers the preserved jerusalem artichoke a good mouthfeel and makes the preserved jerusalem artichoke easy to store.
Description
Technical field
The present invention relates to a kind of preparation method of jerusalem artichoke preserved fruit and the preserved fruit of gained, be specifically related to preparation method and the gained preserved fruit thereof of jerusalem artichoke preserved fruit a kind of low sugar, features good taste, long shelf-life, belong to food processing technology field.
Background technology
Jerusalem artichoke is a kind of composite family Helianthus perennial root herbaceous plant, and its underground stem tuber is rich in the fructose polymers such as synanthrin, and content accounts for 80% of dry.The stem tuber of jerusalem artichoke or cauline leaf are used as medicine and have Li Shui dehumidifying, reduce blood glucose value, strengthen functions of intestines and stomach, strengthen the effects such as metabolism, beauty and skin care, clearing heat and cooling blood.Simultaneously, the jerusalem artichoke reproduction speed is fast, and root system is flourishing especially, is the plant of well defending and controlling sand.Jerusalem artichoke is the medicine food dual purpose plant that a kind of nutritive value and medical value have concurrently, the synanthrin that wherein is rich in is one of best water-soluble dietary fiber of finding at present, have whole intestines, promote calcium to absorb, improve body immunity, the effect such as anti-oxidant, can not produce precipitation during use, be beneficial to the adjustment of human diet structure, particularly be applicable in the beverage and not affect its sensible quality; People can not only reduce the absorption to cholesterol if often eat oligose food or beverage, also can promote the growth of " probios " such as Bifidobacterium, lactic acid bacterias in the intestines, thereby can prevent enteritis.
Nutritive value and medicinal function just because of jerusalem artichoke make the knowledgeable people develop the multiple products such as jerusalem artichoke tea, jerusalem artichoke wine.But all take drying, pulverizing as main, these manufacturing process have destroyed the mouthfeel of jerusalem artichoke, even can destroy nutritional labeling wherein in the production of the deep processed product of these jerusalem artichokes.Domestic Jerusalem Artichoke Resource is abundant and inexpensive, but less with the preserved fruit product of Girasole synanthrin exploitation, the synanthrin utilization rate is not high, loses larger.
In the prior art, peeling after the Li Guangyue of Guizhou University adopts jerusalem artichoke to clean, then carry out cutting, precook, the processes jerusalem artichoke preserved fruit such as candy, baking, packing, finished product (Li Guangyue. the development of jerusalem artichoke low-sugar preserved fruit [J]. food research and development, 2000,21 (5): 18-19.).Because be low-sugar preserved fruit, thus product with all be comparing of sucrose, its surperficial drying shrinkage, color and luster is lower slightly, affects the sense organ of product; And the mouthfeel of jerusalem artichoke is relatively poor, multiplexly comes salted white, so the preserved fruit mouthfeel of making is also relatively poor, is difficult to satisfy client's needs.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of low sugar jerusalem artichoke preserved fruit, the method provides a kind of new approach for the deep processing of jerusalem artichoke, and the preserved fruit mouthfeel of gained is good, outward appearance is good, long shelf-life, satisfies consumer demand.
Another object of the present invention provides and adopts the prepared low sugar jerusalem artichoke of above-mentioned specific process preserved fruit.
The present invention is directed to the problem that jerusalem artichoke preserved fruit profile is poor, mouthfeel is poor of gained in the existing method, correlation step among the preparation method and condition are improved, for example, add and fill (also claiming impregnation) step, make that the preserved fruit profile is full, color and luster good, more for example, the liquid glucose that soaks sugar is improved, make fresh and sweet, crisp mouthful of preserved fruit, special taste.Concrete technical scheme is as follows:
A kind of preparation method of low sugar jerusalem artichoke preserved fruit, comprise select materials, clean, peeling, slitting, protect look, sclerosis, blanching, ooze sugar, soak sugar, the step such as oven dry, it is characterized in that, ooze sugar and soak the composition that the used sugar juice of sugared step comprises following percentage by weight: HFCS 30-40%, green tea extractive liquor 10-20%, citric acid 0.2-0.8%, vitamin C 0.02-0.1%, water surplus.
In the said method, ooze sugar and soak the composition that the used liquid glucose of sugared step preferably includes following percentage by weight: HFCS 35%, green tea extractive liquor 15%, citric acid 0.5%, vitamin C 0.05%, water surplus.
In the said method, ooze sugar and preferably also comprise chrysanthemum extract 3-8% in the used liquid glucose of sugared step, licorice extract 0.5-1.5%, the preferred chrysanthemum extract 5% of the consumption of these two kinds of extracts, licorice extract 1% with soaking.
In the said method, in blanching with ooze between the sugared step and to also have filling step, filling step also can be called the impregnation step, its objective is that to make the jerusalem artichoke profile full, also in order to stop jerusalem artichoke to suck too much sugar, filling step is specially: jerusalem artichoke is put into the agar of 0.2-0.4wt% and gelatin mixed solution dipping 45 min of 0.2-0.4wt%, to obtain full jerusalem artichoke fruit embryo.
In the said method, the step of protecting look and sclerosis is preferably: the jerusalem artichoke that cuts is immersed in the Tea Polyphenols mixed solution of the citric acid of 0.3-0.5wt% and 0.1-0.2wt% and protected look 20-30 min, the calcium chloride solution with 0.3wt% soaks 4 h again.Adopt the mixed liquor of citric acid and Tea Polyphenols to protect look, better effects if, and Tea Polyphenols has effect antibiotic, sterilization, can prolong the shelf-life of preserved fruit.
In the said method, the step of blanching is preferably: will protect the good jerusalem artichoke of look, cure process and clean with clear water, and remove residual liquid, blanching 10 min in boiling water put into cold water after the blanching and are cooled to normal temperature at once.
In the said method, oozing sugar is preferably with the step of soaking sugar: blanching and cooled jerusalem artichoke are placed sugar juice, vacuum sugar infiltration 30 min under the vacuum of-0.085 Mpa, then with jerusalem artichoke 105 ℃ of candy 5min of normal pressure in sugar juice, normal temperature soaks sugared 12 h.Adopt the vacuum sugar-soaking technology, because the minimizing of pol, traditional ooze the requirement that sugared mode has not reached preserved fruit, so need to take this supplementary mode of vacuum sugar infiltration to accelerate to ooze sugar.
Can obtain by said method that special taste, outward appearance are good, the low sugar jerusalem artichoke preserved fruit of long shelf-life.
The present invention is processed into the preserved fruit that contains synanthrin with jerusalem artichoke, can significantly improve its added value, for the deep processing of jerusalem artichoke product provides a new approach, is fit to country " 12 " planning industrial policy, and the product prospect is boundless.The inventive method has the following advantages:
1, improves the composition that oozes sugar and soak sugared used liquid glucose, in liquid glucose, added other additives such as green tea extractive liquor, increased the taste of jerusalem artichoke preserved fruit;
2, soak sugar and adopt reduced sugar to substitute sucrose, when 60 % that general content of reducing sugar accounts for total sugar content are above, not sand return of preserved fruit, but also the osmotic pressure of former syrup is high, can shorten and soak the sugar time, improves the sugared rate of soaking;
3, contain Tea Polyphenols in the green tea extractive liquor, effect antibiotic, sterilization is arranged, can prolong the shelf-life of preserved fruit.
The specific embodiment
The present invention will be further elaborated below by specific embodiment, should be understood that, following explanation only is in order to explain the present invention, it not to be limited.If no special instructions, the percentage that occurs among the following embodiment is percetage by weight.Raw materials used equal can in market, having bought of the present invention.
Embodiment 1
Adopt following method to prepare the jerusalem artichoke preserved fruit:
1, select materials, clean, peeling, slitting: select maturity moderate, without rotting, cleaning without the jerusalem artichoke that goes mouldy, remove crust with the stainless steel paring knife, be cut into equably the rectangular of 4-6 cm.
2, protect look, sclerosis: the jerusalem artichoke that cuts is immersed in the Tea Polyphenols solution of 0.5% citric acid and 0.1wt% and protected look 20-30 min, soak 4 h with 0.3% calcium chloride solution again.
3, blanching: will protect the good jerusalem artichoke of look, cure process and clean with clear water, and remove residual liquid, blanching 10 min in boiling water with passivation or destroy the activity of polyphenol oxidase, prevent brown stain, obtain and better protect chromatic effect.Jerusalem artichoke is put into cold water after the blanching and be cooled to normal temperature, prevent that blanching is excessive at once.
4, fill: will the fruit embryo put into 0.4% agar and 0.2% gelatin mixed solution dipping, 45 min fill, to obtain the full fruit embryo of low sugar.
5, ooze sugar, soak sugar: configuration 35% HFCS adds 15% green tea extractive liquor, 0.5% citric acid and 0.05% vitamin C simultaneously.Blanching and cooled jerusalem artichoke are placed 35% sugar juice, and vacuum sugar infiltration 30 min under the vacuum of-0.085 Mpa adopt 105 ℃ of candy 5min of liquid glucose normal pressure of 35%, and normal temperature soaks sugared 12 h.
6, oven dry, packing: the jerusalem artichoke that drains is put on the basin, and 60 ℃ of drying 10 h pack after the drying, and packaging material are selected air-locked composite membrane material, seal tightly airtight.
Embodiment 2
Method according to embodiment 1 prepares the jerusalem artichoke preserved fruit, and different is: oozing sugar with the composition that soaks sugared used liquid glucose is: HFCS 30%, green tea extractive liquor 20%, citric acid 0.2%, vitamin C 0.02%, water surplus.
Embodiment 3
Method according to embodiment 1 prepares the jerusalem artichoke preserved fruit, and different is: oozing sugar with the composition that soaks sugared used liquid glucose is: HFCS 40%, green tea extractive liquor 10%, citric acid 0.8%, vitamin C 0.1%, water surplus.
Embodiment 4
Method according to embodiment 1 prepares the jerusalem artichoke preserved fruit, and different is: oozing sugar with the composition that soaks sugared used liquid glucose is: HFCS 35%, green tea extractive liquor 15%, chrysanthemum extract 5%, 1% licorice extract, citric acid 0.5%, vitamin C 0.05%, water surplus.
Embodiment 5
Method according to embodiment 1 prepares the jerusalem artichoke preserved fruit, and different is: oozing sugar with the composition that soaks sugared used liquid glucose is: HFCS 30%, green tea extractive liquor 20%, chrysanthemum extract 3%, 1.5% licorice extract, citric acid 0.2%, vitamin C 0.02%, water surplus.
Embodiment 6
Method according to embodiment 1 prepares the jerusalem artichoke preserved fruit, and different is: oozing sugar with the composition that soaks sugared used liquid glucose is: HFCS 40%, green tea extractive liquor 10%, chrysanthemum extract 8%, 0.5% licorice extract, citric acid 0.8%, vitamin C 0.1%, water surplus.
The preserved fruit of the inventive method gained is all good on outward appearance and mouthfeel, holding time is long, the preserved fruit that above-described embodiment is made carries out performance rating, simultaneously with Li Guang jump the development of jerusalem artichoke low-sugar preserved fruit (Li Guangyue. the development of jerusalem artichoke low-sugar preserved fruit [J]. food research and development, 2000,21 (5): the preserved fruit that 18-19.) disclosed method makes in the article is reference examples, and the result is as follows.
1, ocular estimate
Evaluation criterion is:
Good: preserved fruit is bright in colour, beautiful, color and luster is even, and profile is full, and the soft or hard appropriateness is tack-free, not sand return;
Qualified: the preserved fruit color and luster is general, and profile is fuller, and drying shrinkage is slightly arranged, without sticking hand, sand return phenomenon;
Defective: preserved fruit surface drying shrinkage, color and luster is lower slightly, sticking hand, sand return.
The state of appearance of above-mentioned 6 groups of embodiment gained preserved fruits sees the following form:
2, mouthfeel evaluation
Preserved fruit should be fresh and sweet, crisp mouthful, free from extraneous odour, and total points 5 minutes is sought 10 ordinary consumer the mouthfeel degree of preserved fruit is estimated, full marks 50 minutes, and the result is as follows:
3, physical and chemical index and microbiological indicator evaluation
Preserved fruit to above-described embodiment gained detects, and it is as follows to get its physical and chemical index and microbiological indicator: jerusalem artichoke preserved fruit sugar content≤35%, and moisture is 18%-20%, total acid content is greater than 0.4%; Total number of bacteria≤500/g, the Escherichia coli of every 100g preserved fruit≤30 are without pathogenic bacteria and denaturalization phenomenon.
4, the preserved fruit holding time is estimated
The preserved fruit that embodiment 1-6 is made and the preserved fruit of reference examples are being preserved under same temperature, damp condition, measure the quality condition of respectively organizing preserved fruit, see the following form.
Claims (9)
1. the preparation method of a low sugar jerusalem artichoke preserved fruit, comprise select materials, clean, peeling, slitting, protect look, sclerosis, blanching, ooze sugar, soak sugar, the step such as oven dry, it is characterized in that, ooze sugar and soak the composition that the used sugar juice of sugared step comprises following percentage by weight: HFCS 30-40%, green tea extractive liquor 10-20%, citric acid 0.2-0.8%, vitamin C 0.02-0.1%, water surplus.
2. preparation method according to claim 1 is characterized in that: ooze sugar and soak the composition that the used liquid glucose of sugared step comprises following percentage by weight: HFCS 35%, green tea extractive liquor 15%, citric acid 0.5%, vitamin C 0.05%, water surplus.
3. preparation method according to claim 1 is characterized in that: ooze sugar and also comprise chrysanthemum extract 3-8%, licorice extract 0.5-1.5% with soaking in the used liquid glucose of sugared step.
4. preparation method according to claim 3 is characterized in that: ooze sugar and also comprise chrysanthemum extract 5%, licorice extract 1% with soaking in the used liquid glucose of sugared step.
5. preparation method according to claim 1, it is characterized in that: in blanching with ooze between the sugared step and to also have filling step, be specially: jerusalem artichoke is put into the agar of 0.2-0.4wt% and gelatin mixed solution dipping 45 min of 0.2-0.4wt%, to obtain full jerusalem artichoke fruit embryo.
6. preparation method according to claim 1, it is characterized in that the step of protecting look and sclerosis is: the jerusalem artichoke that cuts is immersed in the Tea Polyphenols mixed solution of the citric acid of 0.3-0.5wt% and 0.1-0.2wt% and protected look 20-30 min, the calcium chloride solution with 0.3wt% soaks 4 h again.
7. preparation method according to claim 1 is characterized in that the step of blanching is: will protect look, jerusalem artichoke that cure process is good is cleaned with clear water, removes residual liquid, blanching 10 min in boiling water put into cold water after the blanching and are cooled to normal temperature at once.
8. preparation method according to claim 1, it is characterized in that oozing sugar with the step of soaking sugar is: blanching and cooled jerusalem artichoke are placed sugar juice, vacuum sugar infiltration 30 min under the vacuum of-0.085 Mpa, then with jerusalem artichoke 105 ℃ of candy 5min of normal pressure in sugar juice, normal temperature soaks sugared 12 h.
9. a low sugar jerusalem artichoke preserved fruit is characterized in that: adopt the preparation method of each described low sugar jerusalem artichoke preserved fruit among the claim 1-8 to make.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431139A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Preparation method of preserved broccoli |
| CN103478386A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method of preserved Jerusalem artichoke |
| CN103478382A (en) * | 2013-09-16 | 2014-01-01 | 陶峰 | Processing method for health-caring preserved pumpkin |
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN103798495A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method for bowel-relaxing alkali plums with function of loosening bowel to relieve constipation |
| CN104095139A (en) * | 2014-06-20 | 2014-10-15 | 彭常龙 | Manufacturing method for Jerusalem artichoke health-care preserved fruits |
| CN104304618A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Method for making Jerusalem artichoke preserved fruits |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN105724718A (en) * | 2016-03-30 | 2016-07-06 | 朱彩凤 | Production method of edible preserved fruits suitable for diabetes patients to eat |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN107006669A (en) * | 2017-05-16 | 2017-08-04 | 上海正邻机电自动化设备有限公司 | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur |
| CN107259469A (en) * | 2017-05-02 | 2017-10-20 | 蚌埠市金旺食品有限公司 | A kind of high-quality cornel fruit jam |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431139A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Preparation method of preserved broccoli |
| CN103478382A (en) * | 2013-09-16 | 2014-01-01 | 陶峰 | Processing method for health-caring preserved pumpkin |
| CN103478386A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method of preserved Jerusalem artichoke |
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN103798495A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method for bowel-relaxing alkali plums with function of loosening bowel to relieve constipation |
| CN104095139A (en) * | 2014-06-20 | 2014-10-15 | 彭常龙 | Manufacturing method for Jerusalem artichoke health-care preserved fruits |
| CN104304618A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Method for making Jerusalem artichoke preserved fruits |
| CN105341305A (en) * | 2015-12-10 | 2016-02-24 | 嘉兴职业技术学院 | Manufacturing method of red raspberry preserved fruit |
| CN105724718A (en) * | 2016-03-30 | 2016-07-06 | 朱彩凤 | Production method of edible preserved fruits suitable for diabetes patients to eat |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
| CN106538809A (en) * | 2016-12-06 | 2017-03-29 | 钦州阜康农副食品有限公司 | A kind of processing method of low sugar green tea taste Preserved Mango |
| CN107259469A (en) * | 2017-05-02 | 2017-10-20 | 蚌埠市金旺食品有限公司 | A kind of high-quality cornel fruit jam |
| CN107006669A (en) * | 2017-05-16 | 2017-08-04 | 上海正邻机电自动化设备有限公司 | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur |
| CN107683945A (en) * | 2017-08-18 | 2018-02-13 | 百色学院 | A kind of Mango Low-sugar Preserved Fruit and preparation method thereof |
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Application publication date: 20130130 |