Vacuum microwave combined processing method for okra

A combined processing, vacuum microwave technology, applied in the direction of preservation of fruits/vegetables through dehydration, can solve the problems of unstable product quality and long time, and achieve the effects of easy instant control, improved production efficiency, and optimized drying process

Inactive Publication Date: 2013-05-08
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a vacuum microwave combined processing method of okra, which solves the problems of long time and unstable product quality in the traditional drying of the prior art

Method used

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  • Vacuum microwave combined processing method for okra
  • Vacuum microwave combined processing method for okra

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1, material selection: select fresh okra fruits that are free from diseases and insect pests and have uniform color as raw materials;

[0023] Step 2, cleaning: remove the root of the selected fresh okra fruit and wash away the surface impurities;

[0024] Step 3, draining: spread the washed fresh okra fruit on a bamboo sieve and drain until there are no water drops on the surface, and the draining time is 1 hour;

[0025] Step 4. Vacuum microwave drying: place the fresh okra fruit in a vacuum microwave drying chamber to dry under the conditions of microwave power 550W, vacuum degree 0.06Mpa, and drying time 13min.

[0026] Determination of quality indicators: Determination of moisture content, color, fracture, rehydration rate, shrinkage rate and vitamin C content of dried okra fresh fruit;

[0027] Packing: After drying, the product is promptly packed into food-use plastic bags, one bag per 50g, and vacuum-sealed with a vacuum packaging machine.

Embodiment 2

[0029] Step 1, material selection: select fresh okra fruits that are free from diseases and insect pests and have uniform color as raw materials;

[0030] Step 2, cleaning: remove the fruit and root of the selected okra and wash away the surface impurities;

[0031] Step 3, draining: spread the washed fresh okra fruit on a bamboo sieve and drain until there are no water droplets on the surface, and the draining time is 1.5 hours;

[0032] Step 4. Vacuum microwave drying: put the fresh okra fruit in a vacuum microwave drying chamber, the drying conditions are: microwave power: 500W, vacuum degree 0.07Mpa, drying time 14min, and it is ready.

[0033] Determination of quality indicators: Determination of moisture content, color, fracture, rehydration rate, shrinkage rate and vitamin C content of dried okra fresh fruit;

[0034] Packing: After drying, the product is promptly packed into food-use plastic bags, one bag per 75g, and vacuum-sealed with a vacuum packaging machine.

Embodiment 3

[0036] Step 1, material selection: select fresh okra fruits that are free from diseases and insect pests and have uniform color as raw materials;

[0037] Step 2, cleaning: remove the root of the selected fresh okra fruit and wash away the surface impurities;

[0038] Step 3, draining: spread the washed fresh okra fruit on a bamboo sieve and drain until there are no water drops on the surface, and the draining time is 1 hour;

[0039] Step 4. Vacuum microwave drying: put the fresh okra fruit in a vacuum microwave drying chamber, the drying conditions are: microwave power: 600W, vacuum degree 0.08Mpa, drying time 12min, and it is ready.

[0040] Determination of quality indicators: Determination of moisture content, color, fracture, rehydration rate, shrinkage rate and vitamin C content of dried okra fresh fruit;

[0041] Packing: After drying, put the product in a food plastic bag in time, one bag per 100g, and vacuum seal it with a vacuum packaging machine.

[0042] Table 1...

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PUM

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Abstract

The invention discloses a vacuum microwave combined processing method for okra. The vacuum microwave combined processing method specifically comprises the following steps: step 1, selecting fresh okra fruits which are fresh, free of diseases and insect pests and uniform in color as raw materials; step 2, cleaning, namely, removing the root parts of the proper okra fresh fruits and the impurities on the surfaces of the okra fresh fruits; step 3, draining, namely, horizontally paving the cleaned fresh okra fruits on a bamboo sieve for draining; and step 4, carrying out vacuum microwave-drying, namely, putting the okra fresh fruits in a vacuum microwave drying chamber for drying to obtain the okra. According to the vacuum microwave combined processing method, after the vacuum microwave-drying, the color of the okra is maintained well, bigger in rehydration ratio, smaller in shrinking percentage, big in vitamin C content retention rate, good in product quality and high in drying efficiency.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a combined vacuum and microwave processing method for okra. Background technique [0002] Okra, plant name, alias okra clip, okra, is an annual herb of Malvaceae. Okra is widely grown in tropical and Mediterranean climates. Okra fresh fruit has a unique flavor and high nutritional value. It is comparable to ginseng but more suitable for daily food supplements. It can be fried, cooked, cold and so on. Fresh okra fruit has the function of protecting eyesight; it can promote gastrointestinal motility and prevent constipation; it can be used as a diet food; it can enhance the body's anti-cancer and anti-cancer ability; it can prevent cardiovascular diseases and improve immunity; it can enhance physical endurance, anti-fatigue and strong The role of kidney tonifying is called "plant Viagra". [0003] Fresh okra fruit can be stored for 7 days in a cold storage at 0°C to 5°C, bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 段振华李婧怡桂梅
Owner HAINAN UNIVERSITY
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