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Preparation method of okra fruit powder

A technology of okra and fruit powder, which is applied in the field of okra processing, can solve problems such as different technical solutions and no method for preparing okra fruit powder, and achieve the effects of simple processing and preparation, good development and utilization prospects, and easy-to-obtain equipment

Inactive Publication Date: 2015-04-08
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After retrieval and investigation, no okra fruit powder and its preparation method have been found, and the technical solution of the above-mentioned patent is different from the technical solution of this patent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of okra fruit powder comprises the following steps:

[0020] A. Drying and crushing of okra: Grinding the washed and dried okra at 55° for 12 hours; B. Enzyme hydrolysis: adding deionized water to the crushed okra and deionized water at a ratio of 1g:80mL, stirring, and stirring in the slurry Add 0.2% cellulase by weight of the slurry and pectinase with 0.1% by weight of the slurry, the enzymolysis temperature is 50o, and the enzymolysis time is 1.0 hour; C. Filtration: vacuum filter the enzymolyzed slurry; D. Blending: Add an appropriate amount of drying aid in the filtered slurry, and the drying aid is maltodextrin of 5% of the weight of the slurry; B. Spray drying: Utilize a spray dryer to dry the prepared slurry. The inlet temperature of the spray drying is 160o, and the okra fruit powder is made.

[0021] Determination of instant solubility: in the cup that 100mL water is housed, add this okra fruit powder of 20g, under normal temperature st...

Embodiment 2

[0023] The preparation method of okra fruit powder comprises the following steps:

[0024] A. Drying and crushing of okra: Grinding the washed and dried okra at 60o for 12 hours; B. Enzyme hydrolysis: adding deionized water to the crushed okra and deionized water at a ratio of 1g:80mL, stirring, and stirring in the slurry Add 0.4% cellulase by weight of the slurry and pectinase with 0.2% by weight of the slurry, the enzymolysis temperature is 53o, and the enzymolysis time is 1.5 hours; C. Filtration: vacuum filter the enzymolyzed slurry; D. Blending: Add an appropriate amount of drying aid in the filtered slurry, and the drying aid is maltodextrin with a weight of 7.5% of the slurry; B. Spray drying: Utilize a spray dryer to dry the prepared slurry. The inlet temperature of the spray drying is 165o, and the okra fruit powder is made.

[0025] Instant solubility determination: in the cup that 100ml water is housed, add this okra fruit powder of 20g, under the condition of stir...

Embodiment 3

[0027] The preparation method of okra fruit powder comprises the following steps:

[0028] A. Drying and crushing of okra: Grinding the washed and dried okra at 65° for 12 hours; B. Enzyme hydrolysis: adding deionized water to the crushed okra and deionized water at a ratio of 1g:80mL, stirring, and stirring in the slurry Add 0.6% cellulase by weight of the slurry and pectinase with 0.3% by weight of the slurry, the enzymolysis temperature is 55o, and the enzymolysis time is 2.0 hours; C. Filtration: vacuum filter the enzymolyzed slurry; D. Blending: Add an appropriate amount of drying aid in the filtered slurry, and the drying aid is maltodextrin with 10% of the weight of the slurry; B. Spray drying: Utilize a spray dryer to dry the prepared slurry. The inlet temperature of the spray drying is 170o, and the okra fruit powder is made.

[0029] Instant solubility determination: in the cup that 100ml water is housed, add this okra fruit powder of 20g, under the condition of sti...

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PUM

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Abstract

The invention discloses a preparation method of okra fruit powder. The preparation method comprises the following steps: A, drying and crushing okra fruits, namely drying the okra fruits after being cleaned, air drying for 10-14h at the temperature 55-65 DEG C, and crushing; B, carrying out enzymatic hydrolysis, namely adding the crushed okra fruits into deionized water with the ratio of the crushed okra fruits to the deionized water to be 1g to 80mL, stirring to obtain slurry, adding cellulose accounting for 0.2-0.6 percent of the slurry and pectinase accounting for 0.1-0.3 percent of the slurry in the slurry, and carrying out the enzymatic hydrolysis for 1.0-2.0h at the enzymatic hydrolysis temperature of 50-55 DEG C; C, vacuum filtering the slurry after the enzymatic hydrolysis; D, blending, namely adding a drying aid into the slurry after filtering, wherein the drying aid is maltodextrin accounting for 5-10 percent of the slurry; and E, spray drying, namely drying the slurry after blending by utilizing a spray drying machine to prepare the okra fruit powder, wherein the temperature of a spray drying inlet in the spray drying machine is 160-170 DEG C. According to the preparation method disclosed by the invention, the nutritional and healthy components of the okra fruits are kept, and the prepared okra fruit powder is good in instant solubility at normal temperature, easy to absorb and convenient to eat and is also capable of keeping the original nutritional flavor to the maximum.

Description

technical field [0001] The invention relates to a processing method of okra, in particular to a preparation method of okra fruit powder. Background technique [0002] On January 23, 2013, the State Intellectual Property Office published a patent document with a publication number of CN102885158A and a patent name of a preparation method for soybean fruit powder. This patent document is made of fresh soybeans as raw materials, which are screened, cleaned, and cut into sections. , then squeeze the juice, filter, concentrate, add maltodextrin as a drying agent and homogenize, and finally spray dry with a pressure spray dryer to obtain bright yellow soybean powder, which not only retains the unique nutrients of soybeans, but also produces Good solubility and unique taste. The invention has the advantages of high product quality, simple process, low production cost, etc., and is suitable for industrialized production. [0003] On March 19, 2014, the State Intellectual Property ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/39A23L19/00
CPCA23L2/84A23L2/39
Inventor 邱松山邓剑康姜翠翠周如金李颖刘杰凤卢文杰
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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