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A kind of okra noodles and preparation method thereof

A noodle and flour technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not having the bright green color of okra, not having the unique flavor of okra, affecting the nutrition and color of the product, etc., to achieve The effect of maintaining bright green color, maintaining nutrition and functional ingredients, and improving health value

Active Publication Date: 2019-01-04
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing okra noodle preparation process, there are mainly the following problems: 1. Most of the okra extracts or freeze-dried powders are used. The okra drying process consumes a lot of energy, and different drying processes will cause different degrees of nutrient loss.
Although the nutrient loss of okra in the vacuum freeze-drying process is less, its energy consumption is particularly high; 2. If the color protection measures of okra are not properly taken during the drying or juicing process, a large amount of chlorophyll will be lost, which will seriously affect the quality of the product. Nutrition and color; 3. Some noodles made of okra are added with a lot of other auxiliary materials, such as Chinese patent application (CN201410368526.5), the amount of okra added is very small, and the taste and color are relatively mixed. It has a unique flavor and does not have the bright green color of okra; 4. In the prior art, the storage time of such noodles prepared is short

Method used

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  • A kind of okra noodles and preparation method thereof
  • A kind of okra noodles and preparation method thereof
  • A kind of okra noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of okra noodles, the raw materials are: 150 parts of flour, 10 parts of water, 35 parts of okra, 1.1 parts of potato starch, 0.5 parts of konjac flour, 1.0 part of gluten powder, 0.58 parts of phytate, 0.08 parts of calcium acetate, fenugreek 2 parts of extract;

[0026] The extract of Rhizoma radix is ​​to add 3 parts of yellow rice wine, 15 parts of water, 0.2 part of sodium bicarbonate and 0.06 part of citric acid to 6 parts of Rhizome, heat and boil for 10 minutes, and then filter to obtain the filtrate;

[0027] The preparation method of okra noodles comprises the following steps:

[0028] (1) Remove stalks of okra, soak in salt water for 10 minutes, cut into sections after washing, add water, acetic acid, calcium acetate to make a slurry, and pass through a 60-mesh sieve to obtain okra slurry for later use;

[0029] (2) flour, konjac flour, gluten, potato starch are mixed evenly to obtain mixed powder;

[0030] (3) Adding the okra slurry and the extract o...

Embodiment 2

[0032] A kind of okra noodles, the raw materials are: 162 parts of flour, 12 parts of water, 30 parts of okra, 1.0 part of potato starch, 0.75 part of konjac flour, 0.85 part of gluten powder, 0.5 part of phytate, 0.09 part of calcium acetate, fenugreek 3 parts of extract (preparation method is the same as in Example 1);

[0033] The preparation method is the same as in Example 1.

Embodiment 3

[0035] A kind of okra noodles, the raw materials are: 170 parts of flour, 8 parts of water, 40 parts of okra, 1.2 parts of potato starch, 0.65 parts of konjac flour, 0.7 parts of gluten powder, 0.7 parts of phytate, 0.1 part of calcium acetate, and fenugreek 3 parts of extract (preparation method is the same as Example 1);

[0036] The preparation method is the same as in Example 1.

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to okra noodles and a preparation method thereof. The okra noodles are prepared from the following raw materials by weight parts: 150-170 parts of wheat flour, 8-12 parts of water, 30-40 parts of okras, 1.0-1.2 parts of potato powder, 0.5-0.75 part of konjaku flour, 0.7-1.0 part of vital gluten, 0.5-0.7 part of inositol hexaphosphate, 0.08-0.1 part of calcium acetate and 2-3 parts of Chinese mosla herb extract. As okra noodles are prepared by directly pulping fresh okras, the okra noodles and the preparation method have the advantages that the production processes are simplified, and the production cost is reduced; varieties and designs of the noodles are increased, and a new path is opened up for efficiently utilizing the okras, so as to boost the transformation and upgrading of the okra industry; in addition, the okra noodles have high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to okra noodles and a preparation method thereof. Background technique [0002] Okra ( Abelmoschus esculentus (Linn.) Moench) is also called okra and okra. Its tender fruit is tender and tender, with a smooth taste, unique flavor, high nutritional value, rich in protein, free amino acids, VC, VA, VE multivitamins, minerals, flavonoids And viscous glycoprotein, it is not only a nutritious and delicious vegetable, but also has health care and medicinal functions. [0003] A number of studies have proved that the unique viscous glycoprotein composed of pectin and polysaccharides in young okra fruits can not only help digestion and treat gastritis, but also enhance the body's resistance and maintain the elasticity of arteries. Long-term consumption is beneficial to gastric ulcers, etc. Disease has a significant curative effect and protects the liver. In addition, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 李文香胡欣蕾刘锦涛
Owner QINGDAO AGRI UNIV