Production of Jerusalem artichoke flour

摘要

This invention is for a process for production of flour from Jerusalem artichoke tubers. The tubers are reduced to particles having an average surface to volume ratio of not less than about 25 cm2 to 1 cm3 and the particles are exposed to water acidified to a pH of not greater than about 4. Thereafter the particles are subjected to a series of pressings at increasing pressures ending in a final pressing at a pressure of not less than about 6 atmospheres, gauge wherein between each pressing the pressure is relaxed and the particles loosened. The particles are washed with water at least once after exposure to the acidified water and prior to the final pressing. After the final pressing the particles are dried at a temperature not exceeding about 200 DEG F. to a mositure content not greater than about 13%. The dried particles are then ground to a flour.