CN104543860A - Production method and application of concentrated black jerusalem artichoke juice - Google Patents
Production method and application of concentrated black jerusalem artichoke juice Download PDFInfo
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- CN104543860A CN104543860A CN201410825845.4A CN201410825845A CN104543860A CN 104543860 A CN104543860 A CN 104543860A CN 201410825845 A CN201410825845 A CN 201410825845A CN 104543860 A CN104543860 A CN 104543860A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
The invention particularly discloses a production method and application of a concentrated black jerusalem artichoke juice. The production method comprises the following steps: grinding clean jerusalem artichoke minces or blocks into paste; adding 3-5 times of water, uniformly stirring, heating to 95-100 DEG C, and keeping the temperature for 3-4 hours; then, regulating the temperature to 85-90 DEG C, and keeping the temperature for 48-60 hours; regulating the temperature to 30-35 DEG C, and leaving the heated materials to stand for 24 hours; performing pressure filtration so as to obtain a filtered liquid; adding a precipitating agent in the filtered liquid, uniformly stirring the mixture, and placing the stirred mixture in an environment with the temperature of 2-4 DEG C for 24-48 hours; filtering the mixture so as to obtain a clarified juice; then, performing high-speed centrifugal separation on the clarified juice; performing refined filtration with a filter membrane of which the thickness is 0.22 micrometer so as to obtain a black jerusalem artichoke juice; concentrating the black jerusalem artichoke juice to the proportion of 1/4-1/2 under the temperature of 40-60 DEG C, and the vacuum degree of 0.065-0.1MPa so as to obtain a product of the concentrated black jerusalem artichoke juice. The product prepared by the production method disclosed by the invention is used as an ingredient for liquor, soft drinks, seasoning and nutrition supplements, the product has unique flavor and is rich in jerusalem artichoke nutrition, and the product provides a more convenient and direct raw material selection for black jerusalem artichoke in the application.
Description
Technical field
The invention belongs to food processing field, particularly a kind of production method of black Jerusalem artichoke inspissated juice and application thereof.
Background technology
Jerusalem artichoke, formal name used at school jerusalem artichoke (Helianthus tuberosus), another name: foreign spoon, Jerusalem artichoke are a kind of composite family Helianthus contracting root herbaceos perennials, in traditional Chinese medicine, be used as medicine with block rhizome, leaf, its edible part is underground block root (stem) part, and 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 for industrial production.
Jerusalem artichoke, nature and flavor are sweet, flat, nontoxic, and in medicine, favourable water dries and middle beneficial stomach and the clearing heat and detoxicating effect of tool.The edible rate of Jerusalem artichoke is 100%, and nutritional labeling is very abundant, containing crude protein 0.1 gram in every 100 grams of stem tubers, and 0.1 gram, fat, 16.6 grams, carbohydrate, fiber 0.6 gram, ash content 2.8 grams, calcium 49 milligrams, 119 milligrams, phosphorus, iron 8.4 milligrams, Cobastab
10.13 milligram, Cobastab
20.06 milligram, niacin 0.6 milligram, vitamin C 6 milligrams, and containing the abundant material such as synanthrin, pentosan, starch, wherein contained synanthrin is fructose polymers matter.
In recent years scholars study discovery: containing a kind of material be similar to very much with human pancreatic Li Neisheng insulin structure in Jerusalem artichoke, have the effect of insulin, can regulate blood sugar, balance blood sugar value, when there is glucose in urine in urinating, edible Jerusalem artichoke can control glucose in urine, has illustrated and has reduced blood sugar effect.Jerusalem artichoke is widely used in diabetes patient by Japanese, and significantly improve the state of an illness.Containing a large amount of fiber in Jerusalem artichoke, enteron aisle can be made to accelerate to wriggle, increase defecation.The most special feature of Jerusalem artichoke to intercept starchiness and fat absorption, has good effect of weight reducing.
The applicant has applied for 2 patents of invention with regard to the exploitation of black Jerusalem artichoke food, as Chinese patent 201210582042.1 disclosed " a kind of black Jerusalem artichoke food and preparation method thereof " and Chinese patent 201210582406.6 disclosed " a kind of fermented black Jerusalem artichoke food and preparation method thereof ", this type of technology is all that Jerusalem artichoke is carried out production and processing as base stock, product is also block or sheet-like food, to be processed into applicable food industry use raw material, also need through decoctions, extractive, concentrate etc. process; In addition, this type of technology all will use the special fermenting cellar made or the incubator with temperature and humidity control to produce; Meanwhile, the production cycle is long, time-consuming, and consume energy high, production cost is high.And the present invention adopts general fermentation tank to produce, directly producing can direct applied black Jerusalem artichoke juice or concentrated black Jerusalem artichoke juice, and production technology is simple and convenient, controlled, saving of work and time, production cost are low, suitability for industrialized is produced.
Summary of the invention
The present invention, in order to overcome the deficiencies in the prior art, provides a kind of good taste, the production method of black Jerusalem artichoke inspissated juice of rich in nutrition content and application thereof.
For achieving the above object, the technical solution used in the present invention is:
A production method for black Jerusalem artichoke inspissated juice, mainly comprises the steps:
(1) Jerusalem artichoke cleaned up is chopped into fourth shape or bulk, be immersed in containing weight ratio be soak 30min in the salt warm water of 1.5% after pull out, drop to the greatest extent common salt aqueous solution;
(2) the Jerusalem artichoke fourth after drop to the greatest extent common salt aqueous solution or block are polished into pasty state, are placed in fermentation tank, add material 3-5 water-stop doubly and stir;
(3) by the above-mentioned heating material stirred to 95-100 DEG C of insulation 3-4 hour, then regulating and controlling temperature is to 85-90 DEG C of insulation 48-60 hour, then regulating and controlling temperature leaves standstill after 24 hours to 30-35 DEG C, inclines and mixed material, through press filtration, obtain pressing filtering liquid;
(4) filtrate obtained above is added after precipitating reagent stirs, be placed in 2-4 DEG C of environment refrigeration precipitation 24-48 hour, filter with plate and frame filter press, obtain clarified juice;
(5) clarified juice step (4) obtained is separated through high speed centrifugation again, centrifugal rotational speed 10000-16000rpm, centrifugation time 15-30min, then through the filter of 0.22 μm of miillpore filter essence, obtains black Jerusalem artichoke juice;
(6) the black Jerusalem artichoke juice obtained is carried out evaporation and concentration, concentrated condition is temperature 40-60 DEG C, vacuum 0.065-0.1MPa, and being concentrated into mass ratio is 1/4-1/2, obtains black Jerusalem artichoke inspissated juice product.
The precipitating reagent that adds described in described step (4) is the precipitating reagent that food additives commercially available allow to use, for any one in edible gelatin, ZTCl+1 natural clarifying agent, 101 fruit juice clarifiers, precipitating reagent is prepared into 1%(W through processes well known) the aqueous solution use, the use amount of its solution is filtrate weight ratio 3-5%.
Sweat of the present invention calling in without bacterial classification, is the placement spontaneous fermentation under temperature control, obtains black Jerusalem artichoke inspissated juice after fermentation through taking juice, clarification, evaporation and concentration.
Pulverize after the spray-dried or vacuum drying of described product, sieving obtains black Jerusalem artichoke powder.
Warm water described in above-mentioned steps (1), preferred temperature is 40-45 DEG C.
Packaging type squeezer is selected in squeezing described in above-mentioned steps (3).
Above-mentioned centrifugation preferably uses horizontal spiral centrifuge, preferred centrifugal speed 10000-12000rpm, time 15-20min.
In above-mentioned steps (6), preferred concentrated condition is temperature 50-60 DEG C, vacuum 0.075-0.09MPa.
The concentrated of above-mentioned steps (6) selects tubular type evaporation concentrator or plate evaporation inspissator.
Black Jerusalem artichoke inspissated juice of the present invention can be applicable to wine and soft drink goods, flavouring, food is as baste, sauce, soy sauce, vinegar, sauce cure, Layer cake, cake, crisp sweets etc., and nutritious supplementary pharmaceutical is as in the formulations such as granule, tablet, capsule, chewable tablets, oral liquid.
Unless otherwise indicated, described percentage is all weight percentage in the present invention.
Beneficial effect of the present invention
1. compare with prior art, present invention process be simple, saving of work and time, power consumption less, be easy to batch production, saved production cost.
2. product of the present invention can keep the peculiar flavour that black Jerusalem artichoke has, and rich in nutrition content, adjustable rear direct use, also can use as processing various flavoring, food additives and nutriment, provide more convenient and more direct raw material to select to the application in the product of black Jerusalem artichoke.
3. the black Jerusalem artichoke powder obtained after the spray-dried or vacuum drying of product is more conducive to the preservation of product, makes raw produce have range of application widely.
Detailed description of the invention
Embodiment 1
(1) cleaned up by Jerusalem artichoke, with the diced shape of cutting knife, the temperature be immersed in containing weight 1.5% is in the saline solution of 40-45 DEG C, after soaking 30min, drags in bamboo basket, and drop is surperficial common salt aqueous solution to the greatest extent; (2) the Jerusalem artichoke fourth after drop to the greatest extent common salt aqueous solution is taken 100 kilograms, be placed in beater and be polished into pasty state, insert in fermentation tank, add pure water 300 kilograms, sealing stirs; (3) by the material after stirring, pass into through fermentation tank interlayer and be steam heated to 95 DEG C of insulations after 4 hours, through DEG C insulation of regulation and control steam intake regulating and controlling temperature to 90 after 48 hours, regulating and controlling temperature to 35 DEG C left standstill after 24 hours again, incline and mixed material, carry out squeezing with packaging type squeezer and obtain squeezing juice 352 kilograms; (4) filtrate is entered weight ratio 1% edible gelatin solution 17.6 kilograms, stir, be placed in 2-4 DEG C of environment refrigeration precipitation 48 hours, after flame filter press filters, obtain clarified juice; (5) clarified juice obtained is used horizontal spiral centrifuge again, through the centrifugal 20min of rotating speed 10000rpm, obtain centrifugal juice, then filter to obtain 344.96 kilograms of black Jerusalem artichoke juice through 0.22 μm of miillpore filter essence; (6) black Jerusalem artichoke juice tubular type evaporation concentrator is concentrated under temperature 50 C, vacuum 0.09MPa condition, obtain 172.48 kilograms of black Jerusalem artichoke inspissated juices.
Embodiment 2
Black Jerusalem artichoke inspissated juice 100 kilograms in Example 1, import wind 145 DEG C, goes out spraying dry under one's intention as revealed in what one says 85 DEG C of conditions, through pulverizing, crossing 100 mesh sieves and obtaining 17.39 kilograms, black Jerusalem artichoke powder.
Embodiment 3
(1) cleaned up by Jerusalem artichoke, be cut into bulk with cutting knife, the temperature be immersed in containing weight 1.5% is in the common salt aqueous solution of 40-45 DEG C, after soaking 30min, drags in bamboo basket, and drop is surperficial common salt aqueous solution to the greatest extent; (2) the clean Jerusalem artichoke block after drop to the greatest extent common salt aqueous solution is taken 100 kilograms, be placed in beater and be polished into pasty state, insert in fermentation tank, add pure water 500 kilograms, sealing stirs; (3) by the material after stirring, pass into through fermentation tank interlayer and be steam heated to 100 DEG C of insulations after 3 hours, through DEG C insulation of regulation and control steam intake regulating and controlling temperature to 85 after 60 hours, regulating and controlling temperature to 30 DEG C left standstill after 24 hours again, incline and mixed material, carry out squeezing with packaging type squeezer and obtain squeezing juice 528 kilograms; (4) filtrate is entered weight ratio 1% edible gelatin solution 15.84 kilograms, stir, be placed in 2-4 DEG C of environment refrigeration precipitation 30 hours, after flame filter press filters, obtain clarified juice; (5) clarified juice obtained is used horizontal spiral centrifuge again, through the centrifugal 15min of rotating speed 12000rpm, obtain centrifugal juice, then filter to obtain 520 kilograms of black Jerusalem artichoke juice through 0.22 μm of miillpore filter essence; (6) black Jerusalem artichoke juice plate evaporation inspissator is concentrated under temperature 60 C, vacuum 0.75MPa condition, obtain 130 kilograms of black Jerusalem artichoke inspissated juices.
Embodiment 4
In Example 3 black Jerusalem artichoke inspissated juice 100 kilograms import wind 140 DEG C, go out spraying dry under one's intention as revealed in what one says 80 DEG C of conditions, through pulverizing, crossing 100 mesh sieves and obtaining 23.07 kilograms, black Jerusalem artichoke powder.
Embodiment 5 comprises the preparation of the soft drink of black Jerusalem artichoke juice
Produce with the production method of following raw materials according by general soft drink,
Black Jerusalem artichoke juice 90g
Arabinose 5g
Citric acid 1g
Potassium sorbate 20mg
Flavoring essence 0.05ml
Honey 4g.
The preparation of the black Jerusalem artichoke beverage of embodiment 6
Produce with the production method of following raw materials according by general soft drink,
The black Jerusalem artichoke inspissated juice 30g that embodiment 3 is obtained
Glucomannans 3g
Cobastab
30.1mg
Cobastab
51.1mg
Cobastab
122 μm
Potassium sorbate 15mg
Honey 8g
Pure water 59g.
The preparation of embodiment 7 Jerusalem artichoke wine
With the obtained black Jerusalem artichoke inspissated juice of embodiment 1, white wine 1:9 ~ 2:8 than after being in harmonious proportion, 5 DEG C of environment ageings 90 days, through clarification, filter, fillingly obtain black Jerusalem artichoke wine.
The preparation of the black Jerusalem artichoke yellow rice wine of embodiment 8
The black Jerusalem artichoke inspissated juice obtained with embodiment 1, yellow rice wine obtain black Jerusalem artichoke yellow rice wine through clarification filtration, sterilization filling after being in harmonious proportion in 3:97 ~ 10:90 ratio.
The preparation of the black jerusalem artichoke soybean sauce of embodiment 9
With the obtained black Jerusalem artichoke inspissated juice of embodiment 3, making soy sauce is in harmonious proportion in 3:97 ~ 8:92 ratio, in 5 DEG C of environment ageings after 30 days, through clarification, filter, filling black jerusalem artichoke soybean sauce.
The preparation of the black jerusalem artichoke vinegar of embodiment 10
The black Jerusalem artichoke inspissated juice obtained with embodiment 3 and making vinegar are in harmonious proportion in 5:95 ~ 10:90 ratio, in 5 DEG C of environment ageings after 30 days, namely obtain black jerusalem artichoke vinegar through clarification, filtration, sterilization filling.
The preparation of the black Jerusalem artichoke minced chicken of embodiment 11
Traditional production of condiments method is adopted to produce,
Tomato 54%, chilli 1%, chicken 13%, black Jerusalem artichoke inspissated juice 30%, salt 0.7%, thickener 0.5%, fresh ginger 0.8%.
The preparation of embodiment 12 soft capsule
Produce with the production method of following raw materials according by general soft capsule,
Black Jerusalem artichoke powder 150mg, safflower seed oil 50mg, hawthorne leaf P.E 12mg, olive oil 148mg that embodiment 4 obtains.
The preparation of embodiment 13 tablet
Produce with the production method of following raw materials according by general tablet,
Black Jerusalem artichoke powder 250mg, citric acid 2mg, Icing Sugar 125mg, starch 124mg that embodiment 2 obtains.
Claims (10)
1. a production method for black Jerusalem artichoke inspissated juice, is characterized in that, comprise the steps:
(1) Jerusalem artichoke cleaned up is chopped into fourth shape or bulk, be immersed in containing weight ratio be soak 30min in the salt warm water solution of 1.5% after, pull out, drop to the greatest extent common salt aqueous solution;
(2) the Jerusalem artichoke fourth after drop to the greatest extent common salt aqueous solution or block are polished into pasty state, are placed in fermentation tank, add material 3-5 water-stop doubly and stir;
(3) by the heating material that stirs to 95-100 DEG C of insulation 3-4 hour, then regulating and controlling temperature is to 85-90 DEG C of insulation 48-60 hour, then after regulating and controlling temperature leaves standstill 24 hours to 30-35 DEG C, inclines and mixed material, through press filtration, obtain filtrate;
(4) filtrate obtained is added after precipitating reagent stirs, be placed in 2-4 DEG C of environment refrigeration precipitation 24-48 hour, filter with plate and frame filter press, obtain clarified juice;
(5) clarified juice step (4) obtained is separated through high speed centrifugation again, centrifugal rotational speed 10000-16000rpm, centrifugation time 15-30min, then through the filter of 0.22 μm of miillpore filter essence, obtains black Jerusalem artichoke juice;
(6) the black Jerusalem artichoke juice obtained is carried out evaporation and concentration, concentrated condition is temperature 40-60 DEG C, vacuum 0.065-0.1MPa, and the ratio of being concentrated into is 1/4-1/2, obtains black Jerusalem artichoke inspissated juice product.
2. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 1, is characterized in that, the preferred temperature of warm water described in described step (1) is 40-45 DEG C.
3. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 1, is characterized in that: described precipitating reagent is any one in edible gelatin, natural shallow clearly dose of ZTCl+, 101 fruit juice clarifiers.
4. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 3, is characterized in that: described precipitating reagent is prepared into through processes well known the aqueous solution use that weight ratio is 1%, and the use amount of solution is filtrate weight 3-5% ratio.
5. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 1, is characterized in that: described centrifugation preferably uses horizontal spiral centrifuge, and preferred centrifugal speed is 10000-12000rpm.
6. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 1, is characterized in that: in described step (6), preferred concentrated condition is temperature 50-60 DEG C, vacuum 0.075-0.09Mpa; Preferred use tubular type evaporation concentrator or plate evaporation inspissator.
7. the production method of black Jerusalem artichoke inspissated juice as claimed in claim 1, is characterized in that: pulverize after the spray-dried or vacuum drying of described black Jerusalem artichoke inspissated juice product, sieving obtains black Jerusalem artichoke powder.
8. the application of black Jerusalem artichoke inspissated juice according to claim 1 in soft drink and wine goods.
9. the application of black Jerusalem artichoke inspissated juice according to claim 1 in seasoning.
10. the application of black Jerusalem artichoke inspissated juice according to claim 1 in nutritional supplementation goods.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011104A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Lung-moistening seafood and ginger sauce and preparation method thereof |
| CN107594409A (en) * | 2017-09-26 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of production method of black ginkgo inspissated juice and its application |
| CN107836690A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke flavouring and preparation method thereof |
| CN107897888A (en) * | 2017-11-08 | 2018-04-13 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke capsule and preparation method thereof |
| CN108056414A (en) * | 2017-11-01 | 2018-05-22 | 安徽爱家食品有限公司 | A kind of health ginger juice and its manufacture craft |
| CN109090517A (en) * | 2018-07-17 | 2018-12-28 | 济南褐藻生物工程有限公司 | The manufacturing method of green juice is concentrated in a kind of Jerusalem artichoke |
-
2014
- 2014-12-29 CN CN201410825845.4A patent/CN104543860A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011104A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Lung-moistening seafood and ginger sauce and preparation method thereof |
| CN107594409A (en) * | 2017-09-26 | 2018-01-19 | 江苏千药堂国医研究院有限公司 | A kind of production method of black ginkgo inspissated juice and its application |
| CN108056414A (en) * | 2017-11-01 | 2018-05-22 | 安徽爱家食品有限公司 | A kind of health ginger juice and its manufacture craft |
| CN107836690A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke flavouring and preparation method thereof |
| CN107897888A (en) * | 2017-11-08 | 2018-04-13 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke capsule and preparation method thereof |
| CN109090517A (en) * | 2018-07-17 | 2018-12-28 | 济南褐藻生物工程有限公司 | The manufacturing method of green juice is concentrated in a kind of Jerusalem artichoke |
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Application publication date: 20150429 |