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Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product

A technology of Jerusalem artichoke sauce and its preparation method, which is applied in the directions of food preparation, food ingredients, and food ingredients as mouthfeel improvers, etc., can solve the problems of no document reports on food made from Jerusalem artichoke sauce, shorten the fermentation cycle, avoid pollution, and improve dominant effect

Inactive Publication Date: 2014-12-03
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Yet, find by searching the prior art at home and abroad, still do not have the bibliographical information of Jerusalem artichoke paste food at present

Method used

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  • Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product
  • Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product
  • Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 A Jerusalem artichoke sauce product and its low-salt pickling method, the specific steps are as follows:

[0025] (1) Pick fresh Jerusalem artichoke, wash and cut. Take 1 kg of Jerusalem artichoke, add water according to the material-to-liquid ratio of 1:1 and perform a grinding process to obtain Jerusalem artichoke juice for later use;

[0026] (2) Take 1.5 kg of Jerusalem artichoke slices, sterilize them at 85°C for 1 min, and then blanch them in boiling water for 2 min;

[0027] (3) Take out the Jerusalem artichoke slices in step (2) and put them in an aqueous solution of 0.10% calcium lactate, 0.12% calcium chloride and 8% ethanol by weight, and soak for 5 hours;

[0028] (4) Take out the Jerusalem artichoke slices in step (3) and put them in an aqueous solution of 0.10% calcium lactate, 0.12% calcium chloride and 1% lactic acid by weight, and soak for 5 hours;

[0029] (5) Take the Jerusalem artichoke syrup in step (1) and add according to its weight ratio: 0.5% l...

Embodiment 2

[0032] Example 2 A Jerusalem artichoke sauce product and its low-salt pickling method, the specific steps are as follows:

[0033] (1) Pick fresh Jerusalem artichoke, wash and cut. Take 1 kg of Jerusalem artichoke, add water according to the material-to-liquid ratio of 1:1.5 and perform a grinding treatment to obtain Jerusalem artichoke juice for later use;

[0034] (2) Take 2kg of Jerusalem artichoke slices, sterilize them at 90°C for 2 minutes, and then blanch them in boiling water for 8 minutes;

[0035] (3) Take out the Jerusalem artichoke slices in step (2), put them in an aqueous solution of 0.2% calcium lactate, 0.2% calcium chloride and 55% ethanol by weight, and soak for 20 hours;

[0036] (4) Take out the Jerusalem artichoke slices in step (3), put them in an aqueous solution of 0.2% calcium lactate, 0.2% calcium chloride and 4% lactic acid by weight, and soak for 20 hours;

[0037] (5) Take the Jerusalem artichoke syrup from step (1) and add according to its weig...

Embodiment 3

[0040] Example 3 A Jerusalem artichoke sauce product and its low-salt pickling method, the specific steps are as follows:

[0041] (1) Pick fresh Jerusalem artichoke, wash and cut. Take 1kg of Jerusalem artichoke, add water according to the material-to-liquid ratio of 1:1.3, and perform a refining treatment to obtain the Jerusalem artichoke juice for later use;

[0042] (2) Take 3kg of Jerusalem artichoke slices, sterilize them at 87°C for 1.5 minutes, and then blanch them in boiling water for 6 minutes;

[0043] (3) Take out the Jerusalem artichoke slices in step (2), and put them into 0.15% calcium lactate, 0.16% calcium chloride and 25% ethanol aqueous solution by weight, and soak for 15h;

[0044] (4) Take out the Jerusalem artichoke slices in step (3), and put them into 0.15% calcium lactate, 0.15% calcium chloride and 3% lactic acid aqueous solution by weight, and soak for 14h;

[0045] (5) Take the Jerusalem artichoke juice in step (1) and add according to its weight...

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Abstract

The invention discloses a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product. The method comprises the step of fermenting Jerusalem artichokes soaked by lactic acid and alcohol by using soya residues rich in a great number of viable bacteria to obtain the low-salt crisp soy-preserved Jerusalem artichoke product. By using the obtained soy-preserved Jerusalem artichoke product, the nutritive, health-care and economic values of the Jerusalem artichoke are increased, and the low-salt crisp soy-preserved Jerusalem artichoke product can be more widely applied.

Description

technical field [0001] The invention relates to a low-salt brittle method for making Jerusalem artichoke paste products, belonging to the field of food processing. Background technique [0002] Jerusalem artichoke, scientific name (Helianthus tuberosus), alias: foreign spoon, ghost ginger, is a kind of perennial herb with shrinking roots in the genus Sunflower of the Compositae family. In traditional Chinese medicine, the rhizomes and leaves are used as medicine, and its edible parts are divided into underground tubers (stem) part, Jerusalem artichoke tubers are rich in starch, inulin and other fructose polymers, can be eaten, cooked or porridge, developed into vegetables, dried Jerusalem artichoke, and starch and alcohol raw materials are also produced for industrial production . [0003] Jerusalem artichoke, sweet in nature and flavor, flat, non-toxic, is conducive to dehumidification and beneficial stomach and its effect of clearing heat and detoxifying in traditional Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23V2002/00A23L27/60A23L11/50A23V2200/14A23V2250/082A23V2250/042
Inventor 汪超李冬生郑锋振曹约泽宋爱洁邹桂怀吴勇超高冰卢忠诚徐宁胡勇祁勇刚朱于鹏龚元元徐梅
Owner HUBEI UNIV OF TECH
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