Okra polysaccharide beverage and preparation method thereof

A polysaccharide and beverage technology, applied in food preparation, application, food science and other directions, can solve the problems of difficult standardization and compounding, not many, insufficient utilization of nutrients, etc., to promote greening and ecological environment protection, easy to promote , significant social and economic benefits

Inactive Publication Date: 2016-08-17
天津市影竹蔬菜种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are not many okra drinks on the market today and it is difficult to have standardized compounding, and the unique nutritional components cannot be fully utilized.

Method used

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  • Okra polysaccharide beverage and preparation method thereof
  • Okra polysaccharide beverage and preparation method thereof
  • Okra polysaccharide beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) A kind of okra polysaccharide beverage and preparation method thereof:

[0035] Okra juice 100%, white sugar 60g / L, sucralose 0.3g / L, xylitol 5g / L, citric acid 0.5g / L, tartaric acid 0.1g / L, sodium citrate 0.1g / L, honey 0.3g / L, salt 1g / L, sodium isovitamin C 1g / L, pectin 1g / L, sodium alginate 1g / L, sodium copper chlorophyllin 6mg / L.

[0036] process, method

[0037] Process flow: Ripe okra fruit→cleaning→stalk removal→precooking→beating→filtering→compounding→homogenizing→sterilizing→okra polysaccharide drink.

[0038] 1. Select mature, fresh, crisp and tender okra fruits to wash, remove the stems and trim, use a mixture of 0.1-0.5g / L zinc chloride and copper sulfate, and blanch at 85-95°C for 2-3 minutes. cool down.

[0039] 2. Make pulp according to the ratio of fruit to water 1:10, the soluble solid content in the pulp is 4%, and filter.

[0040] 3. Use whole okra juice as raw material, supplemented with stabilizer pectin, sodium alginate; sweetener white sugar...

Embodiment 2

[0047] (1) A kind of okra polysaccharide beverage and preparation method thereof:

[0048] Okra juice 100%, white sugar 100g / L, sucralose 0.1g / L, xylitol 2g / L, citric acid 1g / L, tartaric acid 0.5g / L, sodium citrate 0.3g / L, honey 0.1 g / L, salt 2g / L, sodium isovitamin C 2g / L, pectin 3g / L, sodium alginate 0.5g / L, sodium copper chlorophyllin 15mg / L.

[0049]process, method

[0050] Process flow: Ripe okra fruit→cleaning→stalk removal→precooking→beating→filtering→compounding→homogenizing→sterilizing→okra polysaccharide drink.

[0051] 1. Select mature, fresh, crisp and tender okra fruits to wash, remove the stems and trim, use a mixture of 0.1-0.5g / L zinc chloride and copper sulfate, and blanch at 85-95°C for 2-3 minutes. cool down.

[0052] 2. Make pulp according to the ratio of fruit to water 1:4, the soluble solid content in the pulp is 6%, and filter.

[0053] 3. Use whole okra juice as raw material, supplemented with stabilizer pectin, sodium alginate; sweetener white suga...

Embodiment 3

[0060] (1) A kind of okra polysaccharide beverage and preparation method thereof:

[0061] Okra juice 100%, white sugar 60-100g / L, sucralose 0.1-0.3g / L, xylitol 2-5g / L, citric acid 0.5-1g / L, tartaric acid 0.1-0.5g / L, Sodium citrate 0.1-0.3g / L, honey 0.1-0.3g / L, salt 1-2g / L, sodium isovitamin C 1-2g / L, pectin 1-3g / L, sodium alginate 0.5-1g / L L. Sodium copper chlorophyllin 6-12mg / L.

[0062] process, method

[0063] Process flow: Ripe okra fruit→cleaning→stalk removal→precooking→beating→filtering→compounding→homogenizing→sterilizing→okra polysaccharide drink.

[0064] 1. Select mature, fresh, crisp and tender okra fruits to wash, remove the stems and trim, use a mixture of 0.1-0.5g / L zinc chloride and copper sulfate, and blanch at 85-95°C for 2-3 minutes. cool down.

[0065] 2. Make pulp according to the ratio of fruit to water 1:6, the soluble solid content in the pulp is 5%, filter.

[0066] 3. Use whole okra juice as raw material, supplemented with stabilizer pectin, sod...

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PUM

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Abstract

The invention provides an okra polysaccharide beverage and a preparation method thereof. The beverage is characterized in that beverage comprises the following components in parts by mass: 1000 parts of okra, 60-100 parts of white sugar, 0.1-0.3 parts of sucralose, 2-5 parts of xylitol, 0.5-1 parts of citric acid, 0.1-0.5 parts of tartaric acid, 0.1-0.3 parts of sodium citrate, 0.1-0.3 parts of honey, 1-2 parts of salt, 1-2 parts of sodium erythorbate, 1-3 parts of pectin, 0.5-1 parts of sodium alginate, and 0.006-0.015 parts of sodium copper chlorophyllin. The beverage has the beneficial effects the okra is used as a raw material with abundant resources and low cost; the process control is simple and easy to promote; various active components in the okra can be developed to the largest extent, so that special functions can be fully performed; the method is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of health-care beverages and preparation methods thereof, in particular to an okra polysaccharide beverage that meets beverage standards prepared by using okra as a raw material and controlling the proportion of polysaccharides and process conditions. Background technique [0002] Okra, also known as okra, okra, coffee ambrette, etc., is also called kidney-tonifying grass. It belongs to the annual herb of the Malvaceae family. It is native to Africa and is distributed in all countries in the world. It is cultivated more in Taiwan, Beijing, Shanghai, Guangzhou, etc. There is a small amount of planting on the outskirts of mid-city. In recent years, it has been very popular in the markets of Japan, Taiwan, and Hong Kong, and has become a health-care characteristic vegetable with great development potential, and is one of the new health-care vegetables with high nutritional value. [0003] The nutritional and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/56A23L2/60A23L1/29
Inventor 王春霞王洪震黄琳杜连祥
Owner 天津市影竹蔬菜种植专业合作社
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