A kind of preparation method of okra vinegar

A technology of enzymatic hydrolysis of okra and vinegar drenching, applied in the field of food processing, can solve the problems of losing vegetable value, aging fruit pods, and many fibers, and achieve the effects of increasing vinegar production rate, improving flavor, and shortening time

Inactive Publication Date: 2017-04-12
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Okra mainly feeds on young pods. When the pods grow to 8-10cm long, it is the harvesting period. If the pods are harvested too late, the pods will age, have a lot of fiber, poor quality, and lose vegetable value

Method used

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Examples

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Effect test

preparation example Construction

[0026] A preparation method of okra vinegar. The preparation method uses okra as a main raw material, adds apples, hawthorns, ginger and wolfberry as auxiliary materials, and brews through alcoholic fermentation and acetic acid fermentation. The method specifically includes the following steps:

[0027] Step 1: Select okra with no rot and a maturity of more than 70% as raw materials, and set aside;

[0028] Step 2: Wash the raw materials selected in Step 1 with water, drain, cut into 1-1.5cm long sections, and then according to the mass parts of okra, apple, hawthorn, ginger, wolfberry and water, they are respectively 45-55 parts, 15-25 parts, 8-12 parts, 4-6 parts, 0.5-1.5 parts, 200-300 parts are mixed and beaten to obtain okra homogenate, which is set aside;

[0029] Step 3: adding pectinase to the okra homogenate obtained in step 2 for enzymolysis, wherein the mass ratio of okra homogenate to pectinase is 90:1~110:1, and the activity of pectinase is 12000U / g, The enzymati...

Embodiment 1

[0038] A preparation method of okra vinegar. The preparation method uses okra as a main raw material, adds apples, hawthorns, ginger and wolfberry as auxiliary materials, and brews through alcoholic fermentation and acetic acid fermentation. The method specifically includes the following steps:

[0039] Step 1: Select okra with no rot and a maturity of more than 70% as raw materials, and set aside;

[0040] Step 2: Wash the raw materials selected in Step 1 with water, drain, cut into 1-1.5cm long sections, and then make 50 parts and 20 parts according to the mass parts of okra, apple, hawthorn, ginger, wolfberry and water respectively , 10 parts, 5 parts, 1 part, and 250 parts are mixed and beaten to obtain a okra homogenate, which is set aside;

[0041] Step 3: add pectinase to the okra homogenate obtained in step 2 and carry out enzymolysis, wherein the mass ratio of okra homogenate and pectinase is 100:1, the activity of pectinase is 12000U / g, and the enzymolysis temperatur...

Embodiment 2

[0050] A preparation method of okra vinegar. The preparation method uses okra as a main raw material, adds apples, hawthorns, ginger and wolfberry as auxiliary materials, and brews through alcoholic fermentation and acetic acid fermentation. The method specifically includes the following steps:

[0051] Step 1: Select okra with no rot and a maturity of more than 70% as raw materials, and set aside;

[0052] Step 2: Wash the raw materials selected in Step 1 with water, drain, cut into 1-1.5cm long sections, and then divide them into 55 parts and 15 parts according to the mass parts of okra, apple, hawthorn, ginger, wolfberry and water respectively , 12 parts, 4 parts, 1.5 parts, and 200 parts are mixed in a ratio of 200 parts and then beaten to obtain a okra homogenate, which is then used for subsequent use;

[0053] Step 3: add pectinase to the okra homogenate obtained in step 2 and carry out enzymolysis, wherein the mass ratio of okra homogenate and pectinase is 90:1, the act...

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PUM

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Abstract

The invention relates to a preparation method of okra vinegar, which mainly comprises the following steps: okra raw material selection, pulping, enzymolysis, blending, sterilization, alcohol fermentation, acetic fermentation, afterripening, vinegar pouring, sterilization and the like. The okra vinegar prepared by the method has the advantages of bright color and sour mouthfeel, has the particular aroma of okra, and has certain health-care functions. The method can effectively solve a series of problems caused by large area okra planting, centralized ripening and short storage and preservation time, greatly promotes the processing and utilization of the fresh okra fruit, and is beneficial to smooth proceeding of the okra industry. The vinegar produced by the method is blended in the later period to lower the acidity, and blended with sweet substances to prepare the beverage, thereby developing a beverage with health-care functions, further satisfying the demands for special people and having broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of okra vinegar. Background technique [0002] Okra, also known as ambrette, coffee ambrette, kidney-tonifying dish, capsicum, lentil, belongs to Malvaceae, okra, and is an annual herb. Okra is mainly eaten as a tender fruit, which has the effect of invigorating the stomach and regulating the intestines. It is a nutritious and healthy vegetable. In addition, the flowers, seeds and roots of okra can be used as medicine. The tender fruit of okra is tender and lubricated, and can be used for frying, cooking, and cold dressing. In addition to the edible tender fruit, its leaves, buds and flowers are also edible. The seeds of okra contain more elements such as potassium, calcium, iron, zinc and manganese. Okra is rich in nutrition, and the young fruit contains a lot of sticky juice and has a special fragrance. Its juice is mixed with pectin, bovine la...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 郭金英朱蓓茹崔国庭任国艳吴影韩四海李松彪
Owner HENAN UNIV OF SCI & TECH
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