CN104206627A - Preparation method of preserved Jerusalem artichoke - Google Patents
Preparation method of preserved Jerusalem artichoke Download PDFInfo
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- CN104206627A CN104206627A CN201410420604.1A CN201410420604A CN104206627A CN 104206627 A CN104206627 A CN 104206627A CN 201410420604 A CN201410420604 A CN 201410420604A CN 104206627 A CN104206627 A CN 104206627A
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Abstract
The present invention discloses a preparation method of a preserved Jerusalem artichoke, and belongs to the field of food processing. The preparation method is characterized in that the method comprises the following processing steps of selecting materials, cleaning the materials, peeling the materials, cutting and adjusting the materials into strips, carrying out color protection and hardening, dipping the materials in glue, subjecting the materials to sugar infusion, drying the materials, wrapping the materials with a pectin film, and packaging the materials, thereby obtaining the final product. According to the present invention, the prepared preserved Jerusalem artichoke has the following beneficial effects of light white color, delicate taste, sweet and fresh taste, and has a Jerusalem artichoke flavor. The preserved Jerusalem artichoke has the effects of reducing the blood sugar and improving the fat balance in the body. The preserved Jerusalem artichoke is a rare low-calorie, low-sugar and low-fat food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of jerusalem artichoke dried meat.
Background technology
Jerusalem artichoke, has another name called Jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, the long little disc floret that has yellow, shape is as chrysanthemum, and generally, with stem tuber breeding, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks, and cooks gruel, and salted white, shines jerusalem artichoke processed and does, and can also produce starch and alcohol raw material.
The effect of jerusalem artichoke: jerusalem artichoke has the hypoglycemic effect of falling, can promote sugar to decompose, making superfluous sugar transition is heat, improve the fatty balance in body, jerusalem artichoke has dual regulation to blood sugar, can make on the one hand blood sugar in diabetic patients reduce, can make again on the other hand hypoglycemia glucose raise.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumaous effect after refinement; The inulin being processed into, as the edible polysaccharide of a kind of natural function, has the physiological function of water-soluble dietary fiber and biologically active precursor, in, low sugar low in calories because being widely used in, low fat food.
Jerusalem artichoke is eaten raw conventionally, and growth cycle is short, for being processed into jerusalem artichoke dried meat, can realize the comprehensive utilization to Jerusalem artichoke raw material, and is convenient to store, and improves its economic worth.
Summary of the invention
The object of the invention is to solve the short problem of jerusalem artichoke growth cycle, a kind of preparation method of jerusalem artichoke dried meat is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for jerusalem artichoke dried meat, is characterized in that: adopted to select materials-clean-remove the peel-slitting repair-protects look, sclerosis-impregnation-ooze sugar-be dried-wrap up in the processing process of pectin film-packing-finished product, and concrete operation step is:
A, select materials, clean: select individual larger, full substantial jerusalem artichoke, reject shape strange, be difficult for shaping, individual excessive not easy to operate, variable color seriously, the jerusalem artichoke of slight of stature too, repeatedly clean, eliminate surperficial earth;
B, peeling: with lye dipping, jerusalem artichoke is placed in to 5% sodium hydroxide solution, at 100 ℃, soaks 2-3 minute, with clear water, clean alkali lye and epidermis immediately, then put into 0.3%-0.4% hydrogenperoxide steam generator and soak, make the yellow disappearance in jerusalem artichoke surface, with clear water, clean; During peeling, note removing most epidermis, do not make pulp loss too much, for preventing brown stain, the jerusalem artichoke of peeling is packed in container, avoid being directly exposed in air oxidized;
C, slitting finishing: jerusalem artichoke is cut into long 3 centimetres, wide 2 centimetres, and thickness is as rectangular in forefinger, then that surfacing is smoothly neat;
D, protect look, sclerosis: by soaking, jerusalem artichoke is protected to look sclerosis, colour protecting liquid is comprised of 0.5% calcium oxide, 0.2% niter cake and 0.6% citric acid, and colour protecting liquid and jerusalem artichoke bar mass ratio are 1:1, and jerusalem artichoke bar is pressed under liquid level and is soaked 8-10 hours;
E, impregnation: infiltrate a certain amount of hydrophilic colloid and can protect jerusalem artichoke not shrinkage when oozing sugar, stop too much sugar to enter jerusalem artichoke, jerusalem artichoke bar after color-preserving and hardening is put into 0.4% carboxymethylcellulose sodium solution, under 0.15 MPa condition, keep 25 minutes, slowly remove vacuum, under room temperature, soak 10 hours;
F, ooze sugar: minute carry out for 2 times, for the first time jerusalem artichoke bar is immersed in 35% sucrose liquid, for the second time jerusalem artichoke bar is immersed in the type fruit grape slurry of 45% F-42, all under 0.15 MPa condition, keep, after 25 minutes, slowly removing vacuum, at room temperature soak 8-10 hour, sink to jerusalem artichoke bar, while reaching sugared balance, only, liquid glucose is wanted clear, free from admixture;
G, dry: the jerusalem artichoke bar after oozing sugar and finishing is pulled out, and draining sugar liquid is dried to dry tack free at 60-65 ℃ of temperature;
H, wrap up in pectin film: the moisture absorption of fructose and glucose is greater than sucrose, wraps up in one deck cutose and can prevent its moisture absorption; The jerusalem artichoke bar of drying is immersed in 2% liquid pectin, after 30 minutes, take out, be dried to the cutose of surface formation layer of transparent under 65 ℃ of conditions till;
I, packing: product is carried out to vacuum and fill CO
2packing, can extend its shelf-life.
Beneficial effect: product color of the present invention is light white, delicate mouthfeel is fresh and sweet good to eat, has the due local flavor of jerusalem artichoke.This product can reduce blood sugar, improves the fatty balance in body, is a kind of rare low in calories, low sugar, low fat food.
The specific embodiment
Embodiment 1
:
A preparation method for jerusalem artichoke dried meat, concrete operation step is:
A, select materials, clean: select individual larger, full substantial jerusalem artichoke, reject shape strange, be difficult for shaping, individual excessive not easy to operate, variable color seriously, the jerusalem artichoke of slight of stature too, repeatedly clean, eliminate surperficial earth;
B, peeling: with lye dipping, jerusalem artichoke is placed in to 5% sodium hydroxide solution, at 100 ℃, soaks 2-3 minute, with clear water, clean alkali lye and epidermis immediately, then put into 0.3%-0.4% hydrogenperoxide steam generator and soak, make the yellow disappearance in jerusalem artichoke surface, with clear water, clean; During peeling, note removing most epidermis, do not make pulp loss too much, for preventing brown stain, the jerusalem artichoke of peeling is packed in container, avoid being directly exposed in air oxidized;
C, slitting finishing: jerusalem artichoke is cut into long 3 centimetres, wide 2 centimetres, and thickness is as rectangular in forefinger, then that surfacing is smoothly neat;
D, protect look, sclerosis: by soaking, jerusalem artichoke is protected to look sclerosis, colour protecting liquid is comprised of 0.5% calcium oxide, 0.2% niter cake and 0.6% citric acid, and colour protecting liquid and jerusalem artichoke bar mass ratio are 1:1, and jerusalem artichoke bar is pressed under liquid level and is soaked 8-10 hours;
E, impregnation: infiltrate a certain amount of hydrophilic colloid and can protect jerusalem artichoke not shrinkage when oozing sugar, stop too much sugar to enter jerusalem artichoke, the jerusalem artichoke bar after color-preserving and hardening is put into 0.4% xanthan gum solution, under 0.15 MPa condition, keep 25 minutes, slowly remove vacuum, under room temperature, soak 10 hours;
F, ooze sugar: minute carry out for 2 times, for the first time jerusalem artichoke bar is immersed in 35% sucrose liquid, for the second time jerusalem artichoke bar is immersed in the type fruit grape slurry of 45% F-42, all under 0.15 MPa condition, keep, after 25 minutes, slowly removing vacuum, at room temperature soak 8-10 hour, sink to jerusalem artichoke bar, while reaching sugared balance, only, liquid glucose is wanted clear, free from admixture;
G, dry: the jerusalem artichoke bar after oozing sugar and finishing is pulled out, and draining sugar liquid, admixes appropriate flavoring rose essence, dries to dry tack free at 60-65 ℃ of temperature;
H, wrap up in pectin film: the moisture absorption of fructose and glucose is greater than sucrose, wraps up in one deck cutose and can prevent its moisture absorption; The jerusalem artichoke bar of drying is immersed in 2% liquid pectin, after 30 minutes, take out, be dried to the cutose of surface formation layer of transparent under 65 ℃ of conditions till;
I, packing: product is carried out to vacuum and fill CO
2packing, can extend its shelf-life.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A preparation method for jerusalem artichoke dried meat, concrete operation step is:
A, select materials, clean: select individual larger, full substantial jerusalem artichoke, reject shape strange, be difficult for shaping, individual excessive not easy to operate, variable color seriously, the jerusalem artichoke of slight of stature too, repeatedly clean, eliminate surperficial earth;
B, peeling: with lye dipping, jerusalem artichoke is placed in to 5% sodium hydroxide solution, at 100 ℃, soaks 2-3 minute, with clear water, clean alkali lye and epidermis immediately, then put into 0.3%-0.4% hydrogenperoxide steam generator and soak, make the yellow disappearance in jerusalem artichoke surface, with clear water, clean; During peeling, note removing most epidermis, do not make pulp loss too much, for preventing brown stain, the jerusalem artichoke of peeling is packed in container, avoid being directly exposed in air oxidized;
C, slitting finishing: jerusalem artichoke is cut into long 3 centimetres, wide 2 centimetres, and thickness is as rectangular in forefinger, then that surfacing is smoothly neat;
D, protect look, sclerosis: by soaking, jerusalem artichoke is protected to look sclerosis, colour protecting liquid is comprised of 0.5% calcium oxide, 0.2% niter cake and 0.6% malic acid, and colour protecting liquid and jerusalem artichoke bar mass ratio are 1:1, and jerusalem artichoke bar is pressed under liquid level and is soaked 8-10 hours;
E, impregnation: infiltrate a certain amount of hydrophilic colloid and can protect jerusalem artichoke not shrinkage when oozing sugar, stop too much sugar to enter jerusalem artichoke, the jerusalem artichoke bar after color-preserving and hardening is put into 0.5% agar solution, under 0.15 MPa condition, keep 25 minutes, slowly remove vacuum, under room temperature, soak 10 hours;
F, ooze sugar: minute carry out for 2 times, for the first time jerusalem artichoke bar is immersed in 35% sucrose liquid, for the second time jerusalem artichoke bar is immersed in 45% malt syrup, all under 0.15 MPa condition, keep, after 25 minutes, slowly removing vacuum, at room temperature soak 8-10 hour, sink to jerusalem artichoke bar, while reaching sugared balance, only, liquid glucose is wanted clear, free from admixture;
G, dry: the jerusalem artichoke bar after oozing sugar and finishing is pulled out, and draining sugar liquid is dried to dry tack free at 60-65 ℃ of temperature;
H, wrap up in pectin film: the moisture absorption of fructose and glucose is greater than sucrose, wraps up in one deck cutose and can prevent its moisture absorption; The jerusalem artichoke bar of drying is immersed in 2% liquid pectin, after 30 minutes, take out, be dried to the cutose of surface formation layer of transparent under 65 ℃ of conditions till;
I, packing: product is carried out to vacuum and fill CO
2packing, can extend its shelf-life.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for jerusalem artichoke dried meat, is characterized in that: adopted to select materials-clean-remove the peel-slitting repair-protects look, sclerosis-impregnation-ooze sugar-be dried-wrap up in the processing process of pectin film-packing-finished product, and concrete operation step is:
A, select materials, clean: select individual larger, full substantial jerusalem artichoke, reject shape strange, be difficult for shaping, individual excessive not easy to operate, variable color seriously, the jerusalem artichoke of slight of stature too, repeatedly clean, eliminate surperficial earth;
B, peeling: with lye dipping, jerusalem artichoke is placed in to 5% sodium hydroxide solution, at 100 ℃, soaks 2-3 minute, with clear water, clean alkali lye and epidermis immediately, then put into 0.3%-0.4% hydrogenperoxide steam generator and soak, make the yellow disappearance in jerusalem artichoke surface, with clear water, clean; During peeling, should remove most epidermis, not make pulp loss too much; For preventing brown stain, the jerusalem artichoke of peeling is packed in container, avoid being directly exposed in air oxidized;
C, slitting finishing: jerusalem artichoke is cut into long 3 centimetres, wide 2 centimetres, and thickness is as rectangular in forefinger, then that surfacing is smoothly neat;
D, protect look, sclerosis: by soaking, jerusalem artichoke is protected to look sclerosis, colour protecting liquid is comprised of 0.5% calcium oxide, 0.2% niter cake and 0.6% citric acid, and colour protecting liquid and jerusalem artichoke bar mass ratio are 1:1, and jerusalem artichoke bar is pressed under liquid level and is soaked 8-10 hours;
E, impregnation: the jerusalem artichoke bar after color-preserving and hardening is put into 0.4% carboxymethylcellulose sodium solution, under 0.15 MPa condition, keep 25 minutes, slowly remove vacuum, under room temperature, soak 10 hours;
F, ooze sugar: minute carry out for 2 times, for the first time jerusalem artichoke bar is immersed in 35% sucrose liquid, for the second time jerusalem artichoke bar is immersed in the type fruit grape slurry of 45% F-42, all under 0.15 MPa condition, keep, after 25 minutes, slowly removing vacuum, at room temperature soak 8-10 hour, sink to jerusalem artichoke bar, while reaching sugared balance, only, liquid glucose is wanted clear, free from admixture;
G, dry: the jerusalem artichoke bar after oozing sugar and finishing is pulled out, and draining sugar liquid is dried to dry tack free at 60-65 ℃ of temperature;
H, wrap up in pectin film: the jerusalem artichoke bar of drying is immersed in 2% liquid pectin, after 30 minutes, take out, be dried to the cutose that surface forms layer of transparent under 65 ℃ of conditions till;
I, packing: product is carried out to vacuum and fill CO
2packing, can extend its shelf-life.
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| CN201410420604.1A CN104206627A (en) | 2014-08-25 | 2014-08-25 | Preparation method of preserved Jerusalem artichoke |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522275A (en) * | 2014-12-22 | 2015-04-22 | 王清哲 | Preparation method of instant maca |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105876059A (en) * | 2016-04-19 | 2016-08-24 | 中南林业科技大学 | Processing method of instant hibiscus syriacus petal curled foods |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| WO2019090973A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Helianthus tuberosus l cake and manufacturing method therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102090492A (en) * | 2010-12-27 | 2011-06-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
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2014
- 2014-08-25 CN CN201410420604.1A patent/CN104206627A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090492A (en) * | 2010-12-27 | 2011-06-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for preparing sulfur-free low-sugar preserved cherry tomatoes |
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟等: "低糖洋姜脯的制作", 《食品研究与开发》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522275A (en) * | 2014-12-22 | 2015-04-22 | 王清哲 | Preparation method of instant maca |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN105876059A (en) * | 2016-04-19 | 2016-08-24 | 中南林业科技大学 | Processing method of instant hibiscus syriacus petal curled foods |
| CN105876059B (en) * | 2016-04-19 | 2019-12-24 | 中南林业科技大学 | Processing method of instant hibiscus syriacus petal curled food |
| WO2019090973A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Helianthus tuberosus l cake and manufacturing method therefor |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| CN109259138B (en) * | 2018-11-06 | 2022-01-21 | 雅安职业技术学院 | Process for preparing dried apples by microwave and hot air combined drying |
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Application publication date: 20141217 |