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Pickling method for keeping nutrition of jerusalem artichokes

A technology of Jerusalem artichoke and nutrition, which is applied in the field of pickling to retain the nutrition of Jerusalem artichoke, can solve the problems of affecting the taste of Jerusalem artichoke, affecting the promotion of pickling Jerusalem artichoke, and nutrient loss, so as to facilitate promotion and sales, maintain natural quality, and maintain nutrition. Less churn effect

Inactive Publication Date: 2019-01-01
安徽铜雀二乔生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is a serious phenomenon of nutrient loss in the pickling process of Jerusalem artichoke, which affects the promotion of pickling of Jerusalem artichoke, and affects the taste of Jerusalem artichoke

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:

[0020] S1. Stir 5kg of egg white, 0.2kg of soybean lecithin, and 40kg of water for 24min at a stirring temperature of 40°C and a stirring speed of 1200r / min. Add 4kg of sweet potato starch and 10kg of xanthan gum and stir for 20min at a stirring temperature of 70°C. The pH value of the system is 5-5.8, continue to stir for 10 minutes, the stirring speed is 900r / min, and cool to obtain the first material;

[0021] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.2wt%, let it stand for 15 hours, take it out, and dry it to obtain the second material;

[0022] S3. Mix 100kg of the second material, 1kg of salt, 14kg of white wine, 4kg of lactic acid, 12kg of white sugar, and 200kg of water, seal and marinate for 15 days, drain, add 1kg of the first material and stir evenly to obtain a pickled artichoke product.

Embodiment 2

[0024] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:

[0025] S1. Stir 9kg of egg whites, 0.1kg of soybean lecithin, and 100kg of water for 12min at a stirring temperature of 50°C and a stirring speed of 1000r / min. Add 12kg of sweet potato starch and 4kg of xanthan gum and stir for 40min at a stirring temperature of 50°C. The pH value of the system is 5-5.8, continue to stir for 20 minutes, the stirring speed is 800r / min, and cool to obtain the first material;

[0026] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.8wt%, let it stand for 10 hours, take it out, and dry it to obtain the second material;

[0027] S3. Mix 100kg of the second material, 4kg of salt, 10kg of white wine, 10kg of lactic acid, 4kg of white sugar, and 300kg of water, seal and marinate for 10 days, drain, add 2kg of the first material and stir evenly to obtain a pickled artichoke product.

Embodiment 3

[0029] A pickling method for retaining Jerusalem artichoke nutrition, comprising the steps of:

[0030] S1. Stir 6kg of egg whites, 0.18kg of soybean lecithin, and 60kg of water for 20 minutes at a stirring temperature of 44°C and a stirring speed of 1150r / min. Add 6kg of sweet potato starch and 8kg of xanthan gum and stir for 25 minutes at a stirring temperature of 65°C. The pH value of the system is 5-5.8, continue to stir for 13 minutes, the stirring speed is 880r / min, and cool to obtain the first material;

[0031] S2. Take fresh Jerusalem artichoke, clean it, soak it in a salt solution with a concentration of 1.4wt%, let it stand for 14 hours, take it out, and dry it to obtain the second material;

[0032] S3. Mix 100kg of the second material, 2kg of salt, 13kg of white wine, 6kg of lactic acid, 10kg of white sugar, and 220kg of water, seal and marinate for 14 days, drain, add 1.3kg of the first material and stir evenly to obtain a pickled artichoke product.

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PUM

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Abstract

The invention discloses a pickling method for keeping the nutrition of jerusalem artichokes, which comprises the following steps: egg white, soybean lecithin and water are stirred, added with sweet potato starch and xanthan gum and stirred, the pH value of the system is regulated to 5 to 5.8, stirring is continued, and after cooling, a first material is obtained; fresh jerusalem artichokes are washed clean, soaked into an aqueous salt solution, kept still, taken out and aired, so that a second material is obtained; the second material, salt, Baijiu, lactic acid, white granulated sugar and water are mixed, sealed for pickling, drained, added with the first material and uniformly stirred, so that a pickled jerusalem artichoke product is obtained. According to the method, the process is simple and convenient to operate; under the condition of not changing the original flavor of jerusalem artichokes, nutrient substances are almost kept; moreover, the shelf life of the obtained pickled jerusalem artichoke product is long, the pickled jerusalem artichoke product is fragrant, tasty and tender and crisp like the bamboo shoot, the flavor is unique, nutrition is rich, and therefore the pickled jerusalem artichoke product is convenient to promote and sell.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickling method for preserving the nutrition of Jerusalem artichoke. Background technique [0002] The underground tubers of Jerusalem artichoke are rich in fructose polymers such as sweet potato starch and inulin, which can lower blood sugar, promote the decomposition of sugar, convert excess sugar into heat, and improve the fat balance in the body. At the same time, Jerusalem artichoke has two-way regulation on blood sugar Function, on the one hand, it can reduce the blood sugar of diabetic patients, on the other hand, it can increase the blood sugar of hypoglycemic patients. Make pickles. [0003] At present, there is a serious phenomenon of nutrient loss in the pickling process of Jerusalem artichoke, which affects the promotion of pickling of Jerusalem artichoke, and affects the taste of Jerusalem artichoke. Contents of the invention [0004] Based on the techn...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00A23L15/00A23L29/00A23L29/30A23L29/269A23B7/154A23B7/157A23B7/08
CPCA23B7/08A23B7/154A23B7/157A23V2002/00A23L15/00A23L19/20A23L27/00A23L29/04A23L29/27A23L29/30A23V2200/15A23V2200/14A23V2200/16
Inventor 苏义海
Owner 安徽铜雀二乔生物科技有限责任公司
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