Preparation method for okra health-preserving vinegar

A technology of health-preserving vinegar and okra powder, applied in the field of food processing, can solve the problems of poor flavor and nutrition, limited dissolution of nutrients, single fermentation strain, etc., and achieve the effects of unique fragrance, high nutritional value and health care effect.

Active Publication Date: 2015-11-25
JIANGSU HENGSHUN VINEGAR IND
View PDF5 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101869332A discloses a method for preparing an ecological fruit vinegar drink, and CN103966071A discloses a method for preparing Jerusalem artichoke fruit vinegar and a Jerusalem artichoke fruit vinegar drink. The above-mentioned invention uses a fermentation method to prepare fruit and vegetable vinegar, but the fermentation strain is relatively single, and the flavor and nutrition are relatively high. The patented product is slightly inferior, and the pre-treatment process of fruits and vegetables is relatively simple, and the dissolution of nutrients in fruits and vegetables is limited

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Preparation of okra pulp:

[0035] a. Selection and cleaning: select fresh and non-rotten okra tender pods about 5 days after flower withering and moderately mature okra pods about 9 days after flower withering (not fully mature fruit pods should be selected), the tender The mass ratio of fruit pods to medium-ripe fruit pods is 3:1 (w / w). The outer surface of the fruit is bright green, and the seeds in the fruit are not aged. Then select the okra and remove impurities, clean it, and drain the water;

[0036] b. Slicing and finishing: use a slicer to cut the okra into thin slices with a thickness of 0.3~0.6cm, then add water with 9 times the quality of the okra to the okra, boil for 20 minutes to kill the green, inactivate enzymes, and kill some harmful microorganisms;

[0037] c, beating treatment: add boiled okra slices together with water into a beater for beating, pass through a 60-mesh filter screen, then grind for 3 times in a 200-mesh colloid mill to obtain ok...

Embodiment 2

[0047] (1) Preparation of okra pulp:

[0048] (1.1) Selection and cleaning: Select fresh and non-rotten okra tender pods 7 days after flower withering and moderately mature okra pods 12 days after flower withering (fully mature pods should not be selected), the tender fruit The mass ratio of the pods to the moderately ripe fruit pods is 4:1, the outer surface of the fruit is bright green, and the seeds in the fruit are not aged. Then select the okra and remove impurities, clean it, and drain the water;

[0049] (1.2) Slicing: use a slicer to cut the okra into thin slices with a thickness of 0.3~0.6cm;

[0050] (1.3) Drying and crushing: Put the okra slices in an oven at 95°C to dry for 32 hours, use a grinder to crush the dried okra slices, and pass through a 200-mesh sieve to obtain okra powder;

[0051] (1.4) Preparation of okra pulp: mix okra powder with water, add water to 100 times the mass of okra powder, stir and extract for 1 hour at a temperature of 80°C, and grind t...

Embodiment 3

[0061] (1) Preparation of okra pulp:

[0062] a. Selection and cleaning: Select fresh and non-rotten okra tender pods 9 days after flower withering and moderately mature okra pods 15 days after flower withering (fully mature fruit pods should not be selected), the tender fruit pods The mass ratio to the moderately mature fruit pod is 5:1, the outer surface of the fruit is bright green, and the seeds in the fruit are not aged. Then select the okra and remove impurities, clean it, and drain the water;

[0063] b. Slicing and finishing: use a slicer to cut the okra into thin slices with a thickness of 0.3~0.6cm, then add water with 19 times the quality of the okra to the okra, boil for 15 minutes to kill the green, inactivate enzymes, and kill some harmful microorganisms;

[0064] c, beating treatment: add boiled okra slices together with water into a beater for beating, pass through an 80-mesh filter screen, and then grind for 2 times in a 300-purpose colloid mill to obtain okra...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
thicknessaaaaaaaaaa
Bronsted acidityaaaaaaaaaa
Login to view more

Abstract

The invention discloses a preparation method for okra health-preserving vinegar. The preparation method comprises the following steps: (1), preparing okra pulp; (2), homogenizing at high pressure; (3), carrying out enzymolysis; (4), blending and sterilizing; (5), fermenting; (6), carrying out acetic fermentation; (7), filtering; (8), blending, sterilizing and filling. According to the invention, nutrition and flavor ingredients of okra are retained completely and completely extracted; meanwhile, multiple fermentation methods comprising a saccharomycetes fermentation method, a lactic acid bacteria fermentation method, an acetic acid bacteria fermentation method and other strain fermentation methods are adopted for fermentation, so that the okra health-preserving vinegar has nutrition and flavor ingredients unmatched by those of other blended vinegar; a better reference is provided for the production process of other fruit and vegetable vinegar products, the prepared health-preserving vinegar has a unique fragrant flavor, a fermentation flavor, a relatively high nutritional value and a health care effect of okra, and not only fills the blank of domestic okra health-preserving vinegar, but also provides a new ideal for development and utilization of okra.

Description

technical field [0001] The invention relates to a preparation method of fermented fruit vinegar, in particular to a preparation method of okra health-preserving vinegar, which belongs to the technical field of food processing. Background technique [0002] Okra, native to Africa, has begun large-scale development and planting in many places in my country. Okra is rich in unsaturated fatty acids, proteins, minerals, flavonoids, vitamins and a variety of free amino acids. It is also rich in viscous ingredients composed of polysaccharides, proteins and pectin. It has the functions of anti-fatigue, anti-oxidation, improving immunity, It has various physiological functions such as enhancing blood vessel dilating power, invigorating the stomach and protecting the liver, etc. It is a new type of health-care vegetable, which is called "green ginseng" in Japan. Developed countries such as North America and Japan have used fresh okra as the first-selected vegetable for athletes to re...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 李信余永建朱胜虎杨娇张俊红
Owner JIANGSU HENGSHUN VINEGAR IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap