Okra lactobacillus fermented beverage

A technology of okra lactic acid bacteria and lactic acid bacteria drinks, applied in the direction of leuconostoc, bacteria used in food preparation, food science, etc., to achieve the effect of broad application prospects

Active Publication Date: 2014-12-24
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no relevant report on the use of okra pods as raw materials to prepare okra pod lactic acid fermentation juice with the nutritional and health value of okra and lactic acid fermentation

Method used

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  • Okra lactobacillus fermented beverage
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  • Okra lactobacillus fermented beverage

Examples

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Embodiment Construction

[0022] (1) The following examples can better understand the present invention, but do not limit the present invention in any way.

[0023] Firstly, the okra pods are made into juice, and then lactic acid fermentation is carried out, and then sterilized.

[0024] 1 okra pod to make juice:

[0025] (1) Raw material processing: the fresh okra that the kind is taken is Wufu or Nanyang (both are bought in the market), is 95kg after selecting and removing impurities. (2) Blanching: Take 3800kg of tap water, boil it to a temperature of 83°C, add okra, keep boiling water for 1.5 minutes, then take it out quickly, cool it in cold tap water, drain it, freeze it, and freeze it; (3) Juice: Take 95kg of quick-frozen okra, 93kg after air thawing, 80kg after removing the tip and stalk, add 320kg of water to the quick-frozen okra pods, beat, centrifuge at 4000rpm for 10 minutes, filter with 4 layers of gauze, and then 400kg, high pressure Sterilize at 121°C for 15 minutes.

[0026] 2 Lacti...

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PUM

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Abstract

The invention discloses an okra lactobacillus fermented beverage and belongs to the technical field of agricultural product processing. The method comprises juicing okra pods, performing lactobacillus fermentation on the juice, and sterilizing the fermented juice to obtain the okra lactobacillus beverage. According to the okra lactobacillus fermented beverage, by means of flavor content analysis of a GC-MS (gas chromatography-mass spectrometer) and sensory evaluation, lactobacillus stains applicable to lactobacillus fermentation of the okra juice. The okra lactobacillus fermented beverage abandons the defects of low lactose durability, high cholesterol content, high dairy allergen content and the like of traditional lactobacillus fermented dairy products and has the advantages of being rich in vitamins, trace elements and dietary fiber and oxidation-resistant, thereby having a wide market prospect.

Description

1. Technical field [0001] The invention relates to an okra lactic acid bacteria fermented beverage and a preparation method thereof. The beverage not only eliminates the defects of traditional lactic acid fermented dairy products such as lactose intolerance, high cholesterol and dairy allergens, but also has rich vitamins, trace elements, dietary fiber and antioxidant properties. It has a broad market prospect and belongs to the field of agricultural product processing technology. 2. Background technology [0002] Okra (Abelmoschus esculentus (Linnaeus) Moench) alias beauty finger (Southeast Asia), okra, okra, ambrette, coffee ambrette, coffee beans, okra (Guangdong), Vietnamese sesame (Hunan), foreign pepper (Fujian), Kidney-tonifying grass etc., English name okra, is Malvaceae (Malvaceae) okra (Abelmoschus) annual herbaceous plant (it can grow year after year in tropical area). Okra is cultivated all over the world, initially from Egypt, and is currently widely planted in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23L2/385A23L33/00A23V2400/321
Inventor 崔莉李大婧刘春泉朱海军
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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