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Jerusalem artichoke extract, Jerusalem artichoke yoghourt and preparation method of Jerusalem artichoke yoghourt

A technology of extract and artichoke acid, which is applied in the field of artichoke yogurt and its preparation, can solve problems that have not been seen yet, and achieve the effects of benefiting intestinal health, expanding the scope of consumption, and increasing the sense of chewing

Inactive Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such products have not been seen in the market so far

Method used

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  • Jerusalem artichoke extract, Jerusalem artichoke yoghourt and preparation method of Jerusalem artichoke yoghourt
  • Jerusalem artichoke extract, Jerusalem artichoke yoghourt and preparation method of Jerusalem artichoke yoghourt

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preparation example Construction

[0022] A kind of Jerusalem artichoke extract of the present invention is prepared by the following steps: mix crushed Jerusalem artichoke and water in a mass ratio of 1:2-5, heat to 85-95°C, heat-preserve and extract for 2-4 hours, filter to remove filter residue Instantly.

[0023] Further preferably, the mass ratio of crushed Jerusalem artichoke to water is 1:3-4; and / or the heating temperature is 90-95°C; and / or the heat preservation and extraction time is 3-4h. Crushed Jerusalem artichoke is chopped fresh Jerusalem artichoke.

[0024] A preparation method of Jerusalem artichoke yoghurt according to the present invention, the raw materials include: 5-10% of Jerusalem artichoke extract, 5-15% of Jerusalem artichoke jam, 4-6% of sweetener and raw milk supplemented to 100% ;

[0025] The preparation method comprises the following steps:

[0026] (1) mixing Jerusalem artichoke extract, sweetener and raw milk preheated to 45-55°C, homogenizing, sterilizing, and cooling to obt...

Embodiment 1

[0039] A kind of Jerusalem artichoke extract, is prepared by following steps:

[0040] Mix crushed Jerusalem artichoke and water at a mass ratio of 1:2, heat to 95° C., heat-preserve and extract for 2 hours, filter to remove filter residue, and obtain Jerusalem artichoke extract. The artichoke extract can be added to food as a food ingredient.

Embodiment 2

[0042] A kind of Jerusalem artichoke extract, is prepared by following steps:

[0043] Mix crushed Jerusalem artichoke and water at a mass ratio of 1:5 and heat to 85° C., heat-preserve and extract for 4 hours, filter to remove filter residue, and obtain Jerusalem artichoke extract.

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PUM

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Abstract

The invention discloses a jerusalem artichoke extract, jerusalem artichoke yoghourt and a preparation method of jerusalem artichoke yoghourt. The jerusalem artichoke yoghourt is prepared from the following raw materials: 5 to 10 percent of the jerusalem artichoke extract, 5 to 15 percent of jerusalem artichoke jam, 4 to 6 percent of a sweetening agent and the balance of raw milk, totaling 100 percent. The preparation method of the jerusalem artichoke yoghourt comprises the following steps: mixing the jerusalem artichoke extract, the sweetening agent and raw milk preheated to 45-55 DEG C, homogenizing, sterilizing and cooling to obtain a mixed feed liquid, wherein the percentage is the mass percentage of the mass of the mixed feed liquid; adding a leavening agent into the mixed feed liquid,fermenting and cooling to obtain a yoghourt base material; and mixing the yoghourt base material with the jerusalem artichoke jam to obtain the jerusalem artichoke yoghourt. Jerusalem artichoke functional substances are extracted from Jerusalem artichoke through hot water, the Jerusalem artichoke extract is prepared, the efficacy of Jerusalem artichoke is brought into full play, and the chewinessof the product is improved by preparing Jerusalem artichoke jam.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a Jerusalem artichoke extract, Jerusalem artichoke yogurt added with the extract and a preparation method thereof. Background technique [0002] Jerusalem artichoke is a perennial herb. Native to North America, it was introduced to Europe in the 17th century and then to China. It blooms in autumn and has small yellow disc flowers shaped like chrysanthemums. It is generally propagated by tubers in production. Its underground tubers are rich in fructose polymers such as starch and inulin. They can be eaten, cooked or porridge, pickled vegetables, Sun-dried Jerusalem artichoke, or make starch and alcohol raw materials. Above-ground stems can also be added to working feed. Its tubers or stems and leaves are used as medicine, which has the effects of diuresis and dehumidification, clearing away heat and cooling blood, benefiting the stomach and harmonizing the middle. [0003] It tas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L21/12B01D11/02
CPCA23C9/13A23L21/12B01D11/0288A23C2240/15A23V2002/00A23V2250/1582A23V2250/1576A23V2250/242A23V2250/5086A23V2250/5118A23V2250/628A23V2250/2482
Inventor 廖文艳刘振民徐致远苏米亚张玉律
Owner BRIGHT DAIRY & FOOD
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