Abelmoschus esculentus soft can and preparation method of the abelmoschus esculentus soft can

A production method and a technology for soft canned food are applied in the directions of food preparation, food ingredients as taste improvers, food preservation, etc., which can solve the problems of difficulty in long-term low-temperature storage, brown spots, and waste of resources, so as to ensure edible quality and food safety. , Keep bright green and crispness, the effect of simple production process

Inactive Publication Date: 2015-11-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although okra has high nutritional value, it is difficult to guarantee annual supply due to its own growth characteristics
One is that most of them are matured and harvested in summer and autumn high temperature seasons, and they are listed in batches. The supply of products is obvious in off-season and peak seasons. The supply of off-season products is insufficient, and the supply of peak season products exceeds demand, resulting in a great waste of resources. Second, its ten

Method used

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  • Abelmoschus esculentus soft can and preparation method of the abelmoschus esculentus soft can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1. Optimization of blanching conditions

[0060] (1) Raw material selection and cleaning: Choose fresh okra tender clips with no mechanical damage, no pests, no mildew, no brown spots, moderate maturity, dark green color, and full fruit pods. Use running water to wash away the entrained dust, impurities, etc., and drain the water for later use.

[0061] (2) Blanching and cooling: blanch the cleaned okra tenderly in hot water at different temperatures for different times, and immediately place it in cold water for cooling. The hardness, peroxidase activity, and polyphenol oxidase activity of the tender clip were used as indicators to optimize the temperature and time of the blanching conditions. The untreated tender clip was used as a control. The experimental results are shown in Table 1.

[0062] Table 1. The effect of blanching temperature and time on the hardness and enzyme activity of okra

[0063]

[0064] It can be seen from Table 1 that under the same blanching ...

Embodiment 2

[0065] Example 2. Optimization of Green Protection Conditions

[0066] (1) Raw material selection and cleaning: Choose fresh okra tender clips with no mechanical damage, no pests, no mildew, no brown spots, moderate maturity, dark green color, and full fruit pods. Use running water to wash away the entrained dust, impurities, etc., and drain the water for later use.

[0067] (2) Blanching and cooling: blanch the cleaned okra tenderly in hot water at 100°C for 4 minutes, and immediately place it in cold water to cool. As the effect of blanching at 100°C for 4 minutes is the best in Example 1, this temperature and time are selected.

[0068] (3) Green protection and rinsing: the blanched okra tender clips are soaked in different green protection solutions for different periods of time. After the treatment, the tender clips are fully washed. The following uses the color of the okra tender clip as the scoring standard to optimize the soaking time in the green protection process and the...

Embodiment 3

[0078] Example 3: Optimization of hardening and brittleness preservation conditions

[0079] (1) Raw material selection and cleaning: Choose fresh okra tender clips with no mechanical damage, no pests, no mildew, no brown spots, moderate maturity, dark green color, and full fruit pods. Use running water to wash away the entrained dust, impurities, etc., and drain the water for later use.

[0080] (2) Blanching and cooling: blanch the cleaned okra tenderly in hot water at 100°C for 4 minutes, and immediately place it in cold water to cool.

[0081] (3) Green protection and rinsing: soak the blanched okra tender clips in the green protection solution (150mg / L Cu 2+ Concentration, 150mg / L Zn 2+ And 100mg / L of Na 2 SO 3 ) Soak for 60min to protect the green. After the treatment, the tender clips are fully cleaned. Since this condition is the best in Example 2, this time and formula are selected.

[0082] (4) Hardening and rinsing: Under vacuum conditions (vacuum degree is 0.05MPa), the t...

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Abstract

The invention discloses an abelmoschus esculentus soft can and a preparation method of the abelmoschus esculentus soft can. The method comprises the following steps: (1) blanching abelmoschus esculentus pods in hot water and then cooling; (2) soaking the blanched abelmoschus esculentus pods in a green-preserving solution to preserve the green color and then rinsing, wherein the green-preserving solution is composed of cupric salt, zinc salt, sulfite and water; (3) soaking the abelmoschus esculentus pods in a sclerosing solution in vacuum after the green preserving process so as to keep the abelmoschus esculentus pods crisp and then rinsing, wherein the sclerosing solution is one solution selected from (a)-(c): (a) a solution composed of calcium salt and water, (b) a solution composed of sodium alginate and water, and (c) a solution composed of calcium salt, sodium alginate and water; (4) sequentially packaging, sealing and sterilizing the sclerosed abelmoschus esculentus pods, so that the abelmoschus esculentus soft can is obtained. The abelmoschus esculentus soft can prepared according to the preparation method can preserve the fresh green color and the crisp taste to the maximum. The abelmoschus esculentus soft can is free of any additive and simple in preparation process.

Description

Technical field [0001] The invention relates to a soft canned okra and a preparation method thereof, belonging to the technical field of fruit and vegetable processing. Background technique [0002] Okra (Hibiscusesulentus L.) has high nutritional value, rich in protein, polysaccharides, flavonoids, vitamins, minerals and various trace elements. It has anti-fatigue, regulates immunity, diuresis, anti-cancer, protects liver, dilates blood vessels, and prevents heart and brain Various effects such as vascular disease. Therefore, it is quite popular in the Americas, Europe, Japan and Southeast Asia. In recent years, with the increase of health awareness of Chinese people, it has gradually attracted the attention of Chinese consumers and has gradually become the new favorite on the table of Chinese consumers. [0003] Although okra has high nutritional value, it is difficult to guarantee annual supply due to its own growth characteristics. One is that it is mostly mature and harveste...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/272A23L1/30A23L5/41A23L19/00
CPCA23B7/00A23V2002/00A23V2200/048A23V2200/14A23V2200/30
Inventor 方芳王凤忠黄璐璐王东晖来吉祥王艳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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