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Okra tea and its production process

A kind of okra and drying technology, which is applied in the direction of tea substitutes, etc., can solve the problems of not improving the utilization value, and achieve the effects of being convenient to carry and eat, increasing the added value of utilization, and simple preparation process

Inactive Publication Date: 2013-04-10
SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

but did not enhance its potential utilization value

Method used

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  • Okra tea and its production process

Examples

Experimental program
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Effect test

Embodiment 1

[0016] A production process of okra tea, which mainly includes the following steps: (1) picking: picking okra with a length of 10-15 cm; (2) picking and picking: picking picky okra according to size, tenderness, and color; ( 3) Refrigeration in storage: Refrigerate the picked okra fruit at 0°C for 10 hours; (4) Slicing: Cut vertically along the length of the fruit into thin slices with a thickness of 2 cm; (5) Drying: Cut the sliced ​​okra fruit Carry out deenzyming and drying in the dryer, the decapitation temperature is 101°C, and the time is <30 minutes; the drying temperature is: 70°C, until the moisture content is 6-8%; (6) Sterilization: the dried okra fruit Sterilize to get okra tea; (7) Packing: pack the sterilized okra tea.

Embodiment 2

[0018] A production process of okra tea, which mainly includes the following steps: (1) picking: picking okra with a length of 10-15 cm; (2) picking and picking: picking picky okra according to size, tenderness, and color; ( 3) Refrigeration in storage: Refrigerate the picky okra fruit at 10°C for 14 hours; (4) Slicing: Cut vertically along the length of the fruit into thin slices with a thickness of 4 cm; (5) Drying: Cut the sliced ​​okra The fruit is sterilized and dried in the dryer. The temperature for sterilizing is 90°C and the time is less than 30 minutes; the drying temperature is 50°C until it is dried; (6) Sterilization: sterilize the dried okra tea fruit , to obtain the okra tea; (7) Packing: packing the sterilized okra tea.

Embodiment 3

[0020] A production process of okra tea, which mainly includes the following steps: (1) picking: picking okra with a length of 10-15 cm; (2) picking and picking: picking okra according to size, tenderness and color; ( 3) Refrigeration in storage: Refrigerate the picky okra fruit at 5°C for 12 hours; (4) Slicing: Cut vertically along the length of the fruit into thin slices with a thickness of 3 cm; (5) Drying: Put the sliced ​​okra fruit in the Carry out de-enzyming and drying in the dryer, the de-enzyming temperature is 90-110°C, and the time is less than 30 minutes; the drying temperature is: 60°C, until it is dried; (6) Sterilization: Sterilize the dried okra tea fruit , to obtain the okra tea; (7) Packing: packing the sterilized okra tea.

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Abstract

The invention relates to okra tea and its production process, the production process comprises the following steps: refrigerating the okra fruits at the temperature of 0-10 DEG C for 10-14 hours; slicing the refrigerated okra fruits, blanching and drying, wherein the blanching temperature is 90-100 DEG C for less than 30 minutes and the drying temperature is 50-70 DEG C; performing a sterilization treatment to the dried okra fruits to obtain the okra tea. The preparation process of the present invention is simple and the production condition is mild, a plurality of nutrients of okra can be reserved so that the okra tea has abundant nutrition, the soluble sugar content in the okra tea can reach 38.01% and the water extraction is 44.17%, the okra tea is convenient for carrying and using which provides a novel sale channel and an utilization approach for okra.

Description

technical field [0001] The invention belongs to the technical field of fruit tea, and more specifically relates to an okra tea and a production process thereof. Background technique [0002] Okra (Hibiscus esulentus L.), also known as okra, coffee ambrette, coffee beans, kidney tonifying grass, leaking reed flower, croissant, croissant, Vietnamese sesame, capsicum, etc., is native to Africa and distributed all over the world. It is widely cultivated in the United States, Japan, India, Southeast Asian countries, Europe, Africa, and the Middle East, and it is planted in many provinces in my country. [0003] Okra tender pods are rich in nutrition. According to our determination, every 100g tender fruit contains 2.11 g reducing sugar, 1.06 g cellulose, 2.44 g crude protein, 0.682 mg carotene, 0.2 mg vitamin B1, 0.06 mg vitamin B2, and 25.5 mg vitamin C. mg, Potassium 210mg, Sodium 0.26mg, Calcium 59mg, Magnesium 36.8mg, Phosphorus 46.8mg, Copper 0.11mg, Iron 0.89mg, Zinc 0.24m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赖正锋张少平林一心吴水金李跃森陈石
Owner SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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