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

A low-frequency microwave and pulse spraying technology, which is applied in food preparation, food science, heating and preserving fruits/vegetables, etc., can solve the problems of less okra, insufficient research and development level, and single form, so as to improve quality, shorten drying time, The effect of low production cost

Inactive Publication Date: 2015-04-22
JIANGSU ZITENG HORTICULTURAL GREENING ENG CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Three-stage pulse spraying negative pressure low-frequency microwave drying method for preparing ready-to-eat crispy okra without corners

[0034] Using fresh okra without corners as raw material, the okra without corners is selected and graded, cleaned to remove impurities, and color-protected (4‰ of D-isoV c Sodium and 5‰ sodium bicarbonate solution) blanching, the blanching time is 2~4min, and the blanching temperature is 80~95°C; the blanched okra without edges and corners is quickly cooled with cooling water, and cooled to a material center temperature of 30°C Below ℃, then take out and drain the surface water; then dry the okra without edges and corners by negative pressure 915MHz low-frequency microwave spraying drying: the first stage: the vacuum degree is controlled at 0.09MPa, the time is 30~35min, the spraying frequency is 2min / time, spraying Time 2s, low-frequency microwave power 6.2W / g; second stage: vacuum degree controlled at 0.09MPa, time 30-3...

Embodiment 2

[0035] Example 2: Three-stage pulse jet negative pressure low-frequency microwave drying method for preparing hexagonal okra ready-to-eat crispy finished product

[0036] Using fresh hexagonal okra as raw material, the hexagonal okra is selected and graded, cleaned to remove impurities, and color-protected (4‰ of D-isoV c Sodium and 5‰ sodium bicarbonate solution) blanching, blanching time is 2~4min, blanching temperature is 80~95°C; quickly cool the blanched hexagonal okra with cooling water until the material center temperature is 30°C After that, take out and drain the surface moisture; then subject the hexagonal okra to negative pressure 915MHz low-frequency microwave spray drying: the first stage: the vacuum degree is controlled at 0.09MPa, the time is 30~35min, the spray frequency is 2min / time, and the spray time is 2s , low-frequency microwave power 6.2W / g; the second stage: the vacuum degree is controlled at 0.09MPa, the time is 30~35min, the spraying frequency is ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/025A23L1/29A23L19/00A23L5/30A23L33/00
CPCA23B7/01
Inventor 张慜黄家鹏徐惠群
Owner JIANGSU ZITENG HORTICULTURAL GREENING ENG CO LTD
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