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Technology of processing low-calorie salad dressing from okra residue and low-calorie salad dressing obtained by this process
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An okra slag, low-calorie technology, applied in the fields of food science, food ingredients, applications, etc., can solve the problems of waste and small utilization of pods, and achieve the effects of reducing accumulation, high health value, and expanding edible parts.
Active Publication Date: 2018-10-23
JIANGSU INSTITUTE OF EDUCATION
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Abstract
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Problems solved by technology
However, during the oil extraction process, the pods after de-seeding are less utilized, and are generally treated as waste in the form of okra pods, resulting in great waste
Method used
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Embodiment 1
[0031] The preparation of embodiment 1 okra extract
[0032] Collect the okra residue after seed removal, put it in water at 90-100°C for 7-10 seconds, cool to room temperature, add distilled water to grind it into a slurry, and filter it through a 80-100-mesh filter to obtain the okra extract .
[0033] Wherein the addition of water is at least 3 times of volume of okra residue.
[0035] (1) Wash the surface of the seedless okra dregs with water, soak them in 95°C hot water for 3 minutes, take them out, and drain;
[0036] (2) Beat the okra residue and deionized water in a homogenizer in a ratio of 1:2 to obtain a okra homogenate, place the okra homogenate in a colloid mill for homogenization, and homogenize after processing Stand still for 30 minutes, filter through a 60-mesh sieve to obtain the first filtrate of okra, and collect the filter residue;
[0037] (3) Mix the filter residue obtained in step (2) with deionized water at a mass ratio of 1:1, add pectinase and cellulase to hydrolyze for 1 to 2 hours in sequence, the enzymatic hydrolysis temperature is 45°C, centrifuge the enzymatic hydrolyzate, and take The supernatant is the second filtrate of okra, and the filter residue is collected;
[0038] (4) Mix the okra filter residue obtained in step (3) with deionized water at a mass ratio of 1:1, cook...
Embodiment 3
[0042] (1) Collect the okra residue after seed removal, and process it by the method disclosed in Example 1 to form an extract of okra residue for subsequent use,
[0044] (3) Add xylitol to egg yolk, stir quickly, and mix evenly to obtain the second mixture;
[0045] (4) Add the first mixture to the second mixture, stir at a low speed, and slowly add vegetable oil during the stirring process. The amount of vegetable oil added is 1 / 2 of the total vegetable oil. After the addition is complete, stir quickly until it becomes viscous. the third mixture;
[0046] (5) Add lemon juice to the third mixture, and stir quickly, gradually add a quarter of the total vegetable oil with stirring, continue to stir evenly to obtain the fourth mixture;
[0047] (6) The okra residue extract and the remaining vegetable oil were added to the fourth mixture, placed in...
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Abstract
The invention relates to the field of foods, in particular to the field of deep utilization of abelmoschus esculentus, and particularly provides a technology for processing a low caloriesalad dressing with abelmoschus esculentus dregs and the low caloriesalad dressing processed by the technology. The invention discloses the technology for processing the low caloriesalad dressing with the abelmoschus esculentus dregs. The technology comprises the following steps of collecting abelmoschus esculentus dregs of which seeds are removed, and treating the collected abelmoschus esculentus dregs so as to form an abelmoschus esculentus dreg extraction solution for standby application; and performing a series of treatment technologies so as to obtain the low calorie salad dressing. After the technical scheme disclosed by the invention is adopted, the abelmoschus esculentus dregs can be turned into wealth, and the abelmoschus esculentus dregs are used for preparing the salad dressing, so that not only can the use of edible parts of the abelmoschus esculentus be widened, but also the production cost of enterprises can be reduced. Besides, the salad dressing prepared by using the abelmoschus esculentus dregs as raw materials is yellowish green, has the delicate fragrance of lemons and the abelmoschus esculentus, is fine, smooth and gentle in mouth feel, and is good in applying performance, and cracks and a grease phenomenon are avoided.
Description
technical field [0001] The invention relates to the field of food, in particular to the field of deep utilization of okra, and more specifically relates to a process for processing okra residues into low-calorie salad dressing and the low-calorie salad dressing obtained by the process. Background technique [0002] Okra (Abelmoschus esculentus) is an annual herbaceous plant, which is a vegetable, medicine, and flower dual-purpose plant with a wide range of uses. Okra is rich in nutrients such as glycoproteins, flavonoids, pectin, vitamins and proteins, and has high nutritional value and health benefits. It is a new type of health-care vegetable. Soluble fiber in okra can also promote the excretion of organic substances in the body, reduce the accumulation of toxins in the body, and lower cholesterol levels. It is a good diet food. In addition, okra also has the function of significantly improving immune function and anti-fatigue. At the same time, okra seeds contain 15% to...
Claims
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Application Information
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