THE MAKING METHOD OF STEAMED DRYING JERUSALEM ARTICHOKE HAVING HIGHER ANTIOXIDANT ACTIVITY

摘要

A method of making steamed and dried Helianthus tuberosus having high antioxidant activity by heating and drying Helianthus tuberosus(Jerusalem artichoke) is provided. The method can reduce the biting taste of Helianthus tuberosus while increasing the sweet taste and produces the Helianthus tuberosus increased in antioxidant activity. To make the titled steamed and dried Helianthus tuberosus, Helianthus tuberosus is washed with water and dried at 50 to 80deg.C for 24 to 26hr and then heated with steam. Then the steamed Helianthus tuberosus is dried at 50 to 65deg.C for 10 to 15hr in the first step, at 55 to 70deg.C for 10 to 15hr in the second step and at 60 to 80deg.C for 10 to 15hr in the third step. The steamed Helianthus tuberosus can be dried to moisture contents of 6 to 7% and then ground after compressing to be used as a food additive.