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Low-sugar preserved jerusalem artichoke and preparation method thereof

A technology of sugar chrysanthemum and preserved fruit, which is applied in the fields of confectionary, confectionary industry, food science, etc., can solve the problems of poor shape and poor taste of preserved Jerusalem artichoke, achieve the effects of shortening the time of soaking in sugar, high osmotic pressure and increasing taste

Inactive Publication Date: 2013-01-30
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the problems of poor appearance and bad taste of the preserved Jerusalem artichoke obtained in the existing method, and improves the relevant steps and conditions in the preparation method, for example, adding a filling (also called dipping) step to make the preserved fruit full in appearance and color Well, for another example, the sugar solution for soaking in sugar has been improved to make the preserved fruit sweet, crisp and unique in taste

Method used

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  • Low-sugar preserved jerusalem artichoke and preparation method thereof
  • Low-sugar preserved jerusalem artichoke and preparation method thereof
  • Low-sugar preserved jerusalem artichoke and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Adopt following method to prepare preserved Jerusalem artichoke:

[0023] 1. Material selection, cleaning, peeling, and cutting into strips: Choose Jerusalem artichokes with moderate maturity, no rot, and no mildew, wash them, remove the outer skin with a stainless steel peeling knife, and cut them into 4-6 cm long strips evenly.

[0024] 2. Color protection and hardening: soak the cut Jerusalem artichoke in 0.5% citric acid and 0.1wt% tea polyphenol solution for 20-30 minutes, and then soak in 0.3% calcium chloride solution for 4 hours.

[0025] 3. Blanching: wash the color-protecting and hardening-treated Jerusalem artichoke with clean water, remove the residual liquid medicine, and scald it in boiling water for 10 minutes to passivate or destroy the activity of polyphenol oxidase and prevent browning. Better color protection effect. Immediately after blanching, put the Jerusalem artichoke in cold water to cool to room temperature to prevent excessive blanching.

[...

Embodiment 2

[0030] Prepare Jerusalem artichoke preserved fruit according to the method of Example 1, the difference is: the composition of the sugar solution used for infiltrating sugar and soaking sugar is: 30% fructose syrup, 20% green tea extract, 0.2% citric acid, 0.02% vitamin C, and water quantity.

Embodiment 3

[0032] Prepare Jerusalem artichoke preserved fruit according to the method of Example 1, the difference is: the composition of the sugar solution used for infiltrating sugar and soaking sugar is: fructose syrup 40%, green tea extract 10%, citric acid 0.8%, vitamin C 0.1%, water margin.

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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 [0001] The invention relates to a method for preparing preserved artichoke fruit and the obtained preserved fruit, in particular to a method for preparing preserved Jerusalem artichoke with low sugar, good taste and long shelf life and the obtained preserved fruit, which belong to the technical field of food processing. Background technique [0002] Jerusalem artichoke is a perennial herbaceous plant of the genus Sunflower in the Compositae family. Its underground tubers are rich in fructose polymers such as inulin, and the content accounts for 80% of the dry matter. The tubers or stems and leaves of Jerusalem artichoke are used as medicine, which has the functions of diuresis and dehumidification, lowering blood sugar level, enhancing gastrointestinal function, enhancing metabolism, beautifying and skin care, clearing away heat and cooling blood, etc. At the same time, Jerusalem artichoke has a fast propagation speed and a particularly well-developed root sy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 张超李晓溪陈文兵赵海涛方诩魏天迪王明钰
Owner SHANDONG JIANZHU UNIV
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