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Abelmoschus esculentus jelly

A technology of okra powder and jelly, applied in the field of food processing, to achieve the effect of lowering cholesterol, improving indigestion and increasing added value

Inactive Publication Date: 2016-10-26
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no related report about okra jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Raw material composition: by weight percentage, okra powder 5%, jelly powder 10%, pectin 2%, sodium alginate 1%, and the remaining components are water;

[0016] 2) Preparation process:

[0017] a. Pick 8-10cm long okra, clean it up, vacuum dry, and the drying temperature is 60°C. The dried okra is first pre-powdered, then ultrafinely pulverized, and passed through a 200-mesh sieve to obtain okra powder, which is set aside;

[0018] b. Add an appropriate amount of water to the jelly powder to fully dissolve;

[0019] c. Mix pectin and carrageenan in proportion, add an appropriate amount of water to soak for 10 minutes, fully expand, and boil for 3 minutes;

[0020] d. When the temperature of the glue solution drops to 70°C, add jelly powder solution and okra powder to replenish water, heat and mix evenly, fill and sterilize to obtain the finished product.

Embodiment 2

[0022] 1) Raw material composition: by weight percentage, 10% okra powder, 5% jelly powder, 3% pectin, 2% sodium alginate, and the remaining components are water;

[0023] The preparation process is the same as in Example 1.

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PUM

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Abstract

The invention relates to abelmoschus esculentus jelly, and belongs to the technical field of foods. The abelmoschus esculentus jelly comprises the following raw materials in percentage by weight: 10-15% of abelmoschus esculentus powder, 5-10% of jelly powder, 2-3% of pectin, 1-2% of sodium alginate and the balance of water. The abelmoschus esculentus jelly is rich in contents of mineral elements, vitamins, dietary fiber, pectin and flavonoids; thus, the abelmoschus esculentus jelly has the functions of improving immunity, relieving indigestion, resisting fatigue, reducing cholesterol, preventing cardiovascular disease and so on.

Description

technical field [0001] The invention relates to okra jelly and belongs to the technical field of food processing. Background technique [0002] Okra is an annual herbaceous plant of the Malvaceae family. It is eaten by harvesting tender pods, and flowers and young leaves are also edible. Native to Africa, it is also grown in China. Okra tender pods are rich in pectin, dietary fiber, vitamins, flavonoids, mineral elements and other ingredients. Okra tender pods are rich in viscous substance LM, which can help gastrointestinal motility well. The secreted mucin can protect the stomach wall, promote gastric juice secretion, increase appetite, eliminate fatigue, quickly restore physical strength, improve indigestion, Lower cholesterol and prevent cardiovascular disease; vitamin A and carotene in tender pods are good for retinal health and are good ingredients for preventing myopia. [0003] The tender pods of okra are not resistant to storage and have a short shelf life. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00
Inventor 杨成东
Owner NANJING ZELANG AGRI DEV
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