A kind of low-sugar okra and pumpkin canned food and its preparation method

A production method and technology of pumpkin, applied in the field of food processing, can solve the problems of high sugar content, achieve the effects of high nutritional value, simple production process, and easy popularization and application

Active Publication Date: 2018-10-02
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of canned fruits and vegetables currently on the market, and most of the soups are made of sucrose, which has a high sugar content and is not completely suitable for diabetics and middle-aged and elderly people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 A kind of low-sugar okra pumpkin can, it is made of the following raw materials in parts by weight: 20 parts of okra, 20 parts of pumpkin, 1.5 parts of purslane, 0.5 part of cassia seed, 0.5 part of chrysanthemum, 0.7 part of mulberry leaf, 0.5 parts of monosodium glutamate, 2 parts of wolfberry, 100 parts of water.

[0025] A method for making low-sugar canned okra and pumpkin, comprising the following steps:

[0026] (1) Processing of raw materials: select high-quality okra fruit, rinse with 1% salt water at 50° C., remove soil and fluff on the surface of okra fruit, and then put in citric acid with a mass percentage concentration of 0.1%-0.2% Soak in the solution for color protection for 15-25 minutes; choose a golden yellow pumpkin without mildew and mechanical damage, wash, dig out the pulp, cut into strips, soak in 1%-2% salt water for 10-20 minutes, and then filter and wash with clean water ;Choose wolfberry and wash it with water, drain the surface...

Embodiment 2

[0033] Embodiment 2 A kind of low-sugar okra pumpkin can, it is made of the raw materials of following parts by weight: 40 parts of okra, 40 parts of pumpkin, 2.5 parts of purslane, 1 part of cassia seed, 0.8 part of chrysanthemum, 1 part of mulberry leaf, 1 part of monosodium glutamate, 5 parts of wolfberry, 100 parts of water.

[0034] A method for making low-sugar canned okra and pumpkin, comprising the following steps:

[0035] (1) Processing of raw materials: select high-quality okra fruit, rinse with 1% salt water at 50° C., remove soil and fluff on the surface of okra fruit, and then put in citric acid with a mass percentage concentration of 0.1%-0.2% Soak in the solution for color protection for 15-25 minutes; choose a golden yellow pumpkin without mildew and mechanical damage, wash, dig out the pulp, cut into strips, soak in 1%-2% salt water for 10-20 minutes, and then filter and wash with clean water ;Choose wolfberry and wash it with water, drain the surface water;...

Embodiment 3

[0042] Embodiment 3 A kind of low-sugar okra pumpkin can, it is made of the following raw materials in parts by weight: 30 parts of okra, 30 parts of pumpkin, 2 parts of purslane, 0.8 part of cassia seed, 0.5 part of chrysanthemum, 0.9 part of mulberry leaf, 0.6 parts of monosodium glutamate, 4 parts of wolfberry, 100 parts of water.

[0043] A method for making low-sugar canned okra and pumpkin, comprising the following steps:

[0044] (1) Processing of raw materials: select high-quality okra fruit, rinse with 1% salt water at 50° C., remove soil and fluff on the surface of okra fruit, and then put in citric acid with a mass percentage concentration of 0.1%-0.2% Soak in the solution for color protection for 15-25 minutes; choose a golden yellow pumpkin without mildew and mechanical damage, wash, dig out the pulp, cut into strips, soak in 1%-2% salt water for 10-20 minutes, and then filter and wash with clean water ;Choose wolfberry and wash it with water, drain the surface w...

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Abstract

The invention provides a low-sugar okra and pumpkin can and a making method thereof. Okra, pumpkins and fructus lycii are firstly soaked through water decoction of purslane, semen cassiae, Chuzhou Chrysanthemums, mulberry leaves and the like and then undergo a low temperature steam treatment and filling sterilization process, and then the low-sugar okra and pumpkin can is obtained. The pumpkins and the okra are organically combined, and the okra and pumpkin can which is rich in nutritional function is developed. The product has the effects of clearing the liver, improving eyesight, facilitating feces excretion, reducing blood pressure, nourishing the kidney, scavenging free radicals and the like, is particularly suitable for patients suffering from hyperglycemia, hypertension, diabetes and renal insufficiency and the elderly, and is a food which is rich in nutrition and has the health care effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar okra pumpkin can and a production method thereof. Background technique [0002] Pumpkin is the fruit of the Cucurbitaceae pumpkin (Cucurbitm oschata Duch), which grows vigorously and has strong adaptability to the environment. It is widely cultivated in various parts of our country. The beneficial ingredients in pumpkin to the human body include: polysaccharides, amino acids, active protein carotenoids and various trace elements. Polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement and other ways. The nutritional components of pumpkin are comprehensive and unique. The pulp is rich in citrulline, aspartic acid, trigonelline, cyclopropyl amino acid, mannitol, β-carotene, starch, sugar, mult...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L33/00A23L19/00
Inventor张继武
OwnerANHUI SCI & TECH UNIV