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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, during the processing of this method, the high-pressure steaming is easy to destroy the nutrients in the okra, resulting in the loss of the raw material nutrients, and the steamed okra is directly stirred with the syrup, and the okra cannot be mixed directly. The syrup fully enters the okra, reducing the taste of the okra jam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0017] a. Raw material pretreatment: select fresh okra, wash it with water, cut it into sections, and steam it. The temperature of the okra is 130°C, and the time of the okra is 3 minutes. In the sulfuric acid solution, let it stand for 50 minutes, take it out, wash it with clean water, and steam it again. The temperature of the solution is 120°C, and the time of the solution is 2 minutes.

[0018] B, beating: adding 3kg concentration to the 10kg okra section after finishing is 15% citric acid solution, after mixing evenly, beating is processed to make okra pulp;

[0019] c, enzyme treatment: add the pectinase of 0.04kg, the cellulase of 0.02kg in 10kg okra pulp, mix evenly, temperature control is 40 ℃, and the time is 6 hours;

[0020] D, allotment: add the fructose syrup of 1.5kg, the citric acid of 0.04kg, the carrageenan of 0.01kg to ...

Embodiment 2

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

[0027] a. Raw material pretreatment: select fresh okra, wash it with clean water, cut it into sections, and steam it. The temperature of the okra is 140°C, and the time of the okra is 2 minutes. In the sulfuric acid solution, let it stand for 40 minutes, take it out, wash it with clean water, and then steam it again. The temperature of the solution is 125°C, and the time of the solution is 1.5 minutes.

[0028] b, beating: add 3.5kg of 15% citric acid solution, 2kg of lemon juice, 1kg of wolfberry juice, and 1kg of fig fruit juice to 10kg of okra section after greening, mix well and then make beating treatment to make okra pulp ;

[0029] c, enzyme treatment: add the pectinase of 0.045kg, the cellulase of 0.025kg to 10kg okra pulp, mix well, temperature control is 43 ℃, and the time is 5 hours;

[0030] d, deployment: add 1.5kg of maltos...

Embodiment 3

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

[0037] a, raw material pretreatment: select fresh okra and purslane, cut into sections after washing with clear water, get 10kg okra section and 5kg purslane section and mix uniformly to make mixed raw material, and steam fix the mixed raw material, the fixing temperature is 150 ℃, the time for finishing is 2 minutes, spread it to cool down immediately after finishing, add 2% sodium ascorbate solution to the mixed raw materials after finishing, let it stand for 40 minutes, take it out and wash it with clean water, and then perform steam finishing again, the temperature of finishing is 130°C, The time is 1min, after finishing, let it cool down to dissipate heat;

[0038] b. Beating: Add 4kg of citric acid solution with a concentration of 13%, 2kg of Arhat fruit juice, 1kg of blueberry juice, and 1kg of Polygonatum odoratum juice to 10kg of ...

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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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