Processing technology of okra jam

A processing technology, the technology of okra, applied in the direction of the function of food ingredients, food science, application, etc., can solve the problems of reducing the taste of okra jam, the loss of raw material nutrients, and the inability to fully enter the syrup, so as to enhance human immunity and improve taste Effects on quality, utilization rate and nutritional value

Inactive Publication Date: 2017-01-11
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing okra is except being used as a kind of food material, is also processed into foods or beverages such as sauce, powder, tea, beverage, as the patent of application number is 200510062136.6 discloses a kind of okra jam, and it adopts okra after steaming in pressure cooker The method of stirring with the boiled syrup,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1:

[0016] A processing technology of okra jam, characterized in that: the processing technology adopts the following steps:

[0017] a. Raw material pretreatment: select fresh okra, clean it with water and cut into sections for steam curing. The curing temperature is 130℃, and the curing time is 3min. After curing, immediately cool and dissipate heat. Add 0.1% of the okra after curing. In the sulfuric acid solution, let it stand for 50 minutes and then take it out and clean it with clean water and steam it again. The temperature is 120°C, the time is 2 minutes, and it is cooled and dissipated.

[0018] b. Beating: Add 3kg of citric acid solution with a concentration of 15% to the 10kg of okra section after being killed, mix well and perform beating treatment to make okra pulp;

[0019] c. Enzyme treatment: Add 0.04kg of pectinase and 0.02kg of cellulase to 10kg of okra pulp, mix well, and control the temperature at 40°C for 6 hours;

[0020] d. Blending: Add 1.5kg of f...

Example Embodiment

[0025] Example 2:

[0026] A processing technology of okra jam, characterized in that: the processing technology adopts the following steps:

[0027] a. Raw material pretreatment: select fresh okra, clean it with water and cut into sections for steam curing. The curing temperature is 140℃, and the curing time is 2 minutes. After curing, it is immediately cooled and dissipated. Add 0.15% of the okra after curing. In the sulfuric acid solution, let it stand for 40 minutes and then take it out and clean it with clean water and steam it again. The temperature is 125°C, and the time is 1.5 minutes. After curing, let it cool and dissipate heat;

[0028] b. Beating: Add 3.5kg of 15% citric acid solution, 2kg of lemon juice, 1kg of wolfberry juice, and 1kg of fig juice to the 10kg of okra that has been killed. After mixing evenly, perform beating to make okra pulp. ;

[0029] c. Enzyme treatment: add 0.045kg of pectinase and 0.025kg of cellulase to 10kg of okra pulp, mix well, control the te...

Example Embodiment

[0035] Example 3:

[0036] A processing technology of okra jam, characterized in that: the processing technology adopts the following steps:

[0037] a. Raw material pretreatment: select fresh okra and purslane, clean with water and cut into sections, take 10kg okra section and 5kg purslane section and mix uniformly to prepare mixed raw materials, steam the mixed raw materials, and the curing temperature is 150 ℃, the curing time is 2min, immediately after the curing, add 2% sodium ascorbate solution to the mixed raw materials after curing, let stand for 40 minutes, take out, rinse with water, and perform steam curing again. The curing temperature is 130℃. The time is 1min, after finishing, spread cool and dissipate heat;

[0038] b. Beating: Add 4kg of 13% citric acid solution, 2kg of Luohan juice, 1kg of blueberry juice, and 1kg of polygonatum juice to 10kg of mixed raw materials after curing. After mixing evenly, perform beating to make okra pulp. ;

[0039] c. Enzyme treatment: ...

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PUM

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Abstract

The invention discloses a processing technology of okra jam. With okra as a main raw material, the processing technology comprises the steps of raw material pretreatment, pulping, enzyme treatment, dosing, homogenizing, concentration, filling, sterilization and the like. In the okra jam prepared by the technology, by adopting composite enzyme for treatment, the pectin layer between the okra cell layers can be decomposed, more nutrient substances can be separated out, and the utilization rate and nutritional value of the okra are improved; moreover, through twice steaming enzyme deactivation of the okra, the astringency in the okra can be removed, and the mouthfeel and quality of the okra jam are improved; and meanwhile, the okra jam has the healthcare functions of strengthening body and tonifying deficiency, protecting and nourishing stomach, improving human immunity and the like.

Description

technical field [0001] The invention relates to a processing technology of jam, in particular to a processing technology of okra jam. Background technique [0002] Okra, also known as okra, okra, okra, etc., is an annual herb of the Malvaceae family. The tender fruit is rich in protein, free amino acids, vitamin A, vitamin C, vitamin E, and phosphorus, iron, potassium, calcium, and zinc. , manganese and other mineral elements and viscous substances composed of pectin and polysaccharides. It has health effects such as promoting gastrointestinal motility and preventing constipation, and can enhance the body's endurance; in addition, it is low in fat and sugar, and can be used as a diet food; because it contains trace elements such as zinc and selenium, it can enhance the body's anti-cancer and anti-cancer ability; rich in Contains vitamin C, which can prevent cardiovascular diseases and improve immunity. Existing okra is except being used as a kind of food material, is also ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L21/15A23L5/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2250/5036A23V2250/5086A23V2250/6422
Inventor 彭常安方明张永康
Owner 彭常安
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