Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying

Abstract

Belonging to the technical field of fruit and vegetable food processing, the invention relates to a method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying. The main process includes: using fresh Abelmoschus esculentus as the raw material, and carrying out material selection and grading, cleaning and impurity removal, blanching and color protection, cooling and draining, negative pressure microwave spouting drying, packaging and storage. The method provided by the invention adopts the microwave drying technology, shortens the drying time, and reduces the energy consumption of drying. Pulse spouting is in favor of improving the uniformity of material drying, and can enhance the quality of dried Abelmoschus esculentus product. At the same time, microwave drying treatment under a vacuum environment can effectively keep the content of chlorophyll, mucus glycoprotein and flavones in Abelmoschus esculentus. The method provided by the invention does not need to perform cutting treatment on the raw material, maintains integrity of the Abelmoschus esculentus tissue, is easy to operate, safe and environment-friendly, and can realize continuous and automated clean production. The obtained instant crispy Abelmoschus esculentus finished product has a yellow-green value a* of about -11.35, a chlorophyll retention amount of about 0.147mg / g, a mucus glycoprotein retention amount of about 0.107mg / g, and crispness of 1800-2000g.

Description

technical field [0001] The invention discloses a method for preparing instant crispy okra by three-stage pulse spray negative pressure low-frequency microwave drying, which belongs to the technical field of fruit and vegetable food processing and relates to dehydration processing of fruits and vegetables. Background technique [0002] Okra ( Abelmoschus esculentus L. Moench ) belongs to the Malvaceae (Malvaceae) okra (Abelmoschus Medic) annual herb, also known as okra clips and croissants. Okra is native to Africa and is mainly planted in subtropical regions. It is also introduced and planted in my country, and the planting area continues to expand. As its main edible part, tender okra fruit is rich in protein, vitamins, minerals and other nutrients. Research shows that every 100g tender okra fruit contains 2.5g of protein, 0.1g of fat, 2.7g of carbohydrates, 3.9g of crude fiber, vitamin B 1 0.2mg, vitamin B 2 0.06mg, vitamin C 44mg, vitamin E 1.03mg, mineral nutrit...

AI Technical Summary

Problems solved by technology

[0017] At present, most consumers in our country don't know much about okra, and there are few processed products of okra in the market, the form is single, and the level of research and development is insufficient.