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Helianthus tuberosus pulp jelly and preparation method thereof

A technology of Jerusalem artichoke and jelly, which is applied in the direction of food ingredients as antioxidants, functions of food ingredients, food science, etc., can solve the problems of affecting the formation of jelly liquid, not eating too much, adding edible glue, etc., and achieve two-way regulation of blood gastrointestinal function , Improve the taste and the effect of food safety

Inactive Publication Date: 2017-09-19
SHENZHEN RUIDEYUAN HEALTH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, jelly is widely loved by the people as a daily leisure food. At present, in order to improve the nutritional value of jelly, some jelly has added nutrients such as wolfberry and yam in the production process, but these nutrients are more If it is added in the form of extract or powder, the extract or powder cannot give full play to its original nutritional value, and the taste is not good. When nutrients are added in the form of powder, it will also affect the formation of jelly liquid, and the edible gum has to be increased. amount, but edible glue is not beneficial to humans, so it is not suitable to eat too much

Method used

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  • Helianthus tuberosus pulp jelly and preparation method thereof
  • Helianthus tuberosus pulp jelly and preparation method thereof
  • Helianthus tuberosus pulp jelly and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] This embodiment provides an Jerusalem artichoke pulp jelly and a preparation method thereof. The Jerusalem artichoke pulp jelly includes the following components by mass:

[0037] 5 parts of Jerusalem artichoke tubers, 80 parts of Jerusalem artichoke homogenate, 0.5 parts of compound glue, 6 parts of polyfructose and 0.1 part of food additives.

[0038] The Jerusalem artichoke pulp jelly provided in this embodiment is prepared according to the following steps:

[0039] S01: Preparation of small pieces of Jerusalem artichoke: Wash fresh tubers of Jerusalem artichoke, peel them, cut into pieces and blanch them in 90 ℃, 0.02% ascorbic acid solution for 1 min, and cut into small pieces of 0.5cm*0.5cm*0.5cm after blanching spare.

[0040] S02: Preparation of Jerusalem artichoke homogenate: Wash fresh Jerusalem artichoke tubers and peel them, cut into pieces and blanch them in a 0.02% ascorbic acid solution at 85°C for 1 min, and then blanch the Jerusalem artichoke tubers and ascorbi...

Embodiment 2

[0047] This embodiment provides an Jerusalem artichoke pulp jelly and a preparation method thereof. The Jerusalem artichoke pulp jelly includes the following components by mass:

[0048] 15 parts of Jerusalem artichoke tubers, 80 parts of Jerusalem artichoke homogenate, 1.5 parts of compound glue, 12 parts of polyfructose and 0.5 parts of food additives

[0049] The Jerusalem artichoke pulp jelly provided in this embodiment is prepared according to the following steps:

[0050] S01: Preparation of small pieces of Jerusalem artichoke: Wash fresh Jerusalem artichoke tubers and peel them, cut into pieces and blanch them in a 0.03% tea polyphenol solution at 100°C for 1 min. After blanching, cut into 0.5 cm*0.5 cm*0.5 cm Small pieces are reserved.

[0051] S02: Preparation of Jerusalem artichoke homogenate: Wash fresh Jerusalem artichoke tubers and peel them, cut into pieces and blanch them in a 0.03% ascorbic acid solution at 100°C for 1 min, and then blanch the Jerusalem artichoke tuber...

Embodiment 3

[0058] This embodiment provides an Jerusalem artichoke pulp jelly and a preparation method thereof. The Jerusalem artichoke pulp jelly includes the following components by mass:

[0059] 12.5 parts of Jerusalem artichoke block, 75.5 parts of Jerusalem artichoke homogenate, 1.2 parts of compound glue, 10.0 parts of polyfructose and 0.5 parts of food additives.

[0060] The Jerusalem artichoke pulp jelly provided in this embodiment is prepared according to the following steps:

[0061] S01: Preparation of Jerusalem artichoke small pieces: Wash fresh Jerusalem artichoke tubers and peel them, cut into pieces and blanch them in 90℃, 0.02% citric acid solution for 1 min. After blanching, cut into small pieces of 0.5 cm*0.5 cm*0.5 cm Block spare.

[0062] S02: Preparation of Jerusalem artichoke homogenate: Wash fresh Jerusalem artichoke tubers and peel them, cut into pieces and blanch them in a 90℃, 0.02% citric acid solution for 1 min, and then blanch the Jerusalem artichoke tubers and citr...

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Abstract

The invention provides helianthus tuberosus pulp jelly and a preparation method thereof. The helianthus tuberosus pulp jelly is prepared from 5-15 parts of helianthus tuberosus tuber, 80-90 parts of helianthus tuberosus homogenate, 0.5-1.5 parts of composite gel, 6-12 parts of polyfructose and 0.1-0.5 parts of a food additive, wherein the helianthus tuberosus homogenate is prepared from the helianthus tuberosus tuber and an antioxidant solution through mixing. According to the helianthus tuberosus pulp jelly, the fresh helianthus tuberosus tuber is taken as a raw material and cut into pieces to be added, so that unique smell and nutritional ingredients of the helianthus tuberosus are reserved, and the helianthus tuberosus pulp jelly has better taste; the helianthus tuberosus tuber is blanched with the antioxidant solution, therefore, activity of oxidation related enzymes in the helianthus tuberosus can be passivated, oxidation loss of nutrient substances is inhibited, the browning reaction is retarded, and the jelly has good color and luster.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a Jerusalem artichoke pulp jelly and a preparation method thereof. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke and Guizi ginger, is a long-rooted herb. Native to North America, it was introduced to Europe in the 17th century and then to China. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or porridge, pickled pickles, dried Jerusalem artichoke, or used as raw materials for preparing starch and alcohol. Jerusalem artichoke has the effect of lowering blood sugar, promoting sugar decomposition, converting excess sugar into heat, and improving the body's fat balance. Jerusalem artichoke has a two-way regulating effect on blood sugar, which can lower the blood sugar of diabetic patients on the one hand, and raise the blood sugar of hypoglycemic patients on the other hand. Studie...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L29/20A23L29/30A23L29/206A23L29/00
CPCA23L21/12A23L21/15A23L29/03A23L29/20A23L29/206A23L29/30A23V2002/00A23V2200/328A23V2200/32A23V2200/02
Inventor 左兆河李洪刚张秀波杨诚杨慧敏史建伟刘兴岭
Owner SHENZHEN RUIDEYUAN HEALTH TECH CO LTD
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