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Okra yogurt beverage and preparation method thereof

A technology for okra juice and beverages, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of inconvenience in large-scale promotion, unsuitable drinking, and ineffective effects, so as to enhance endurance and immunity, and prevent cardiovascular disease. Disease, efficacy synergistic remarkable effect

Inactive Publication Date: 2014-08-13
程礼华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing yogurt drink, L-arabinose is not contained, and its sweetener mainly adopts traditional white granulated sugar, high-intensity sweetener, glucose, fructose, and sugar alcohol sweetener, etc., which are all high-sugar, high-sugar Unhealthy food with low calories and low nutrition can easily cause symptoms such as obesity, high blood sugar, and insulin secreti

Method used

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  • Okra yogurt beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In this example, the product includes raw materials according to the following mass ratio: 4.5% milk powder, 15% okra juice, 0.2% L-arabinose, 8% sucrose, 0.05% casein phosphopeptide, 0.02% gamma-aminobutyric acid %, sodium carboxymethylcellulose 0.4%, monoglyceride 0.05%, lactic acid 2.4%, citric acid 0.3%, sodium citrate 0.05%, food flavor 0.2%, iron element 0.005%, potassium sorbate 0.02%, and the rest is water.

[0031] The thickener is sodium carboxymethyl cellulose; the emulsifier is monoglyceride; the sour agent is lactic acid and citric acid; the buffer salt is sodium citrate; and the mineral is iron.

[0032] like figure 1 Shown, product preparation process comprises the following steps:

[0033] Step 1. Wash the young okra pods and put them in boiling water to blanch for 3 minutes, take them out and put them in a cooling room at 10°C for cooling for 2 minutes, then add the untreated okra pods to the cooled okra pods The weight of water such as okra tender p...

Embodiment 2

[0040] In this example, the product includes raw materials according to the following mass ratio: 4.5% milk powder, 15% okra juice, 0.1% L-arabinose, 8% sucrose, 0.05% casein phosphopeptide, sodium carboxymethyl cellulose 0.2%, xanthan gum 0.1%, pectin 0.1%, monoglyceride 0.05%, lactic acid 0.5%, citric acid 0.5%, sodium citrate 0.05%, vitamin D 0.001%, calcium element 0.05%, potassium sorbate 0.02 %, the rest is water.

[0041] The thickener is sodium carboxymethylcellulose, xanthan gum and pectin; the emulsifier is monoglyceride; the sour agent is lactic acid and citric acid; the buffer salt is sodium citrate; The vitamin is vitamin D; the mineral is calcium element.

[0042] like figure 1 Shown, product preparation process comprises the following steps:

[0043] Step 1. Wash the young okra pods and put them in boiling water to blanch for 5 minutes, take them out and put them in a cooling room at 6°C for cooling for 3 minutes, then add the untreated okra pods to the coole...

Embodiment 3

[0050] In this example, the product includes raw materials according to the following mass ratio: 3% milk powder, 20% okra juice, 0.2% L-arabinose, 8% sucrose, 0.05% casein phosphopeptide, sodium carboxymethyl cellulose 0.2%, PGA0.1%, pectin 0.2%, monoglyceride 0.05%, lactic acid 0.025%, citric acid 0.25%, sodium citrate 0.05%, zinc element 0.05%, potassium sorbate 0.02%, and the rest is water.

[0051] The thickener is sodium carboxymethylcellulose, PGA and pectin; the emulsifier is monoglyceride; the sour agent is lactic acid and citric acid; the buffer salt is sodium citrate; for the zinc element.

[0052] like figure 1 Shown, product preparation process comprises the following steps:

[0053] Step 1. Wash the young okra pods and put them in boiling water to blanch for 4 minutes, take them out and put them in a cooling room at 8°C for 2.5 minutes, then add the untreated okra pods to the cooled okra pods The weight of water such as tender pods of okra, the quality of pulp...

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Abstract

The invention discloses okra yogurt beverage. The okra yogurt beverage comprises the following raw materials in percentage by weight: 3-5% of milk powder, 10-20% of okra juice, 0-0.5% of L-arabinose, 5-10% of cane sugar, 0.05-0.15% of casein phosphopeptides, 0-0.05% of gamma-aminobutyric acid, 0.35-0.6% of a thickener, 0.05-0.25% of an emulsifier, 0.2-0.5% of an acidulant, 0.05-0.2% of a buffer salt, 0-0.1% of compound amino acid, 0-0.2% of edible essence, 0-0.05% of edible pigment, 0-2% of vitamin, 0-0.2% of mineral substance, 0-0.02% of potassium sorbate, and the balance of water. The invention further discloses a preparation method of the okra yogurt beverage. The okra yogurt beverage is simple in preparation method, low in preparation cost, and massive in production, and the produced product is reasonable in formula, moderate in sweet and sour taste, and easy to absorb, and has a plurality of health functions.

Description

technical field [0001] The invention relates to an okra yogurt drink and a preparation method thereof. Background technique [0002] Okra is a vegetable and medicinal flower dual-purpose plant. Its roots, stems, leaves, flowers and fruits are all edible, and the tender pods are mainly eaten. Its meat is tender, sweet, luscious, and has a special aroma and flavor. In addition to being eaten raw, it can also be eaten cold, fried, stewed, fried, and souped. In addition, it can also be processed into canned food and quick-frozen food. , beverages, salt, sugar, sauce, pickled food, health care products and other products have great application value and development potential. At present, okra products are mainly exported to fresh vegetables, and the development and utilization of okra in China is still relatively lacking. The okra products currently developed in China mainly include okra health lozenges, okra tea, okra drinks, okra solid drinks, okra capsules, and okra wine. et...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 程礼华刘晓霞
Owner 程礼华
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