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Sesame-flavour abelmoschus esculentus sour-milk and production method thereof

A technology of okraic acid and its production method, which is applied in the field of agriculture, can solve problems such as difficulty in preservation, frostbite, etc., and achieve the effects of increasing colloidal stability, easy absorption, and smooth and delicate surface

Inactive Publication Date: 2017-04-26
济南飞天农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is directly stored in a cold storage, it is easy to cause frostbite and it is difficult to keep fresh.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Preparation of okra and sesame leaf mixture

[0035] (1) Okra pretreatment

[0036] Pick old okra fruits, rotten fruits, insect fruits and impurities from the picked tender okra fruits, and then remove the stalks.

[0037] The above-mentioned pretreated tender okra fruit is taken out, and 9 kg is taken for greening (100°C boiling water for 8-12 minutes)-cooling (20°C cold water for 18-22 minutes), and then drained.

[0038] (2) Pretreatment of sesame leaves

[0039] Pick the fresh, disease-free sesame leaves at the lower part of the sesame 20-30 days before the sesame is harvested, pick them one by one, put them neatly in the basket, and transport them back quickly for the following treatment;

[0040] First wash 1kg of sesame leaves, soak them in an aqueous solution containing 0.1% baking soda and 1.5% salt for 3-5 minutes to protect the color; remove them and drain the water, then scald them with boiling water for 3-4 minutes, then remove them Cool with cold wat...

Embodiment 2

[0065] 1. Preparation of okra and sesame leaf mixture

[0066] (1) Okra pretreatment

[0067] Pick out the old fruit, rotten fruit, insect fruit and impurities from the picked tender okra fruit, and then remove the stalk;

[0068] The okra tender fruit of above-mentioned pretreatment is taken out, gets 9kg and carries out deenzyming (100 ℃ of boiling water 10 minutes)-cooling (20 ℃ of cold water 20 minutes), drains then;

[0069] (2) Pretreatment of sesame leaves

[0070] Pick the fresh, disease-free sesame leaves at the lower part of the sesame 20-30 days before the sesame is harvested, pick them one by one, put them neatly in the basket, and transport them back quickly for the following treatment;

[0071] Wash 1 kg of sesame leaves first, soak them in an aqueous solution containing 0.1% baking soda and 1.6% salt for 4 minutes to protect the color; remove them to drain the water, then scald them with boiling water for 3 minutes, then remove them and use cold water ( 18~22...

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PUM

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Abstract

The invention discloses a sesame-flavour abelmoschus esculentus sour-milk and a production method thereof. The production method of the sesame-flavour abelmoschus esculentus sour-milk comprises the following steps: firstly, preparing mixed solution of abelmoschus esculentus and sesame leaves, as well as liquid milk; and then, blending the raw materials, carrying out high-speed shearing, carrying out filtering, carrying out pre-heating, carrying out homogenizing, carrying out sterilizing, carrying out cooling, carrying out fermenting by using compound bacteria, carrying out filling, and carrying out refrigerated post-ripening, so that the sesame-flavour abelmoschus esculentus sour-milk is prepared. The protein content of the sour milk produced by the production method is 4.0% or higher; moreover, the sesame-flavour abelmoschus esculentus sour-milk is enriched with 8 amino acids which are essential to the human body, as well as soluble fibre, flavones, vitamins, minerals and the like. The sesame-flavour abelmoschus esculentus sour-milk is rich in nutrition, as well as fine and smooth in taste; moreover, the sesame-flavour abelmoschus esculentus sour-milk has compound flavour composed of the following three kinds of aroma: refreshing aroma of the abelmoschus esculentus, unique aroma of the sesame, and mellow milk aroma of the fermented microorganisms.

Description

technical field [0001] The invention relates to sesame-flavored okra yoghurt and a production method thereof, belonging to the field of agricultural technology. Background technique [0002] Okra (Abelmoschus esculentus Linn.), also known as okra, lady's finger, coffee ambrette, kidney tonifying grass, foreign pepper, Vietnamese sesame, etc., is an annual herb of the genus okra in the Malvaceae family. Okra fruit is rich in amino acids, vitamins, mineral elements, polysaccharides and flavonoids, and has multiple nutritional and health functions. The mucus-like substance edible gum contained in the tender pods of okra is a mixture of polygalactose, galactan, arabinan and pectin, and is highly valued in the new concept of modern health care. Okra polysaccharide can be used as a nutritional enhancer in the production of beverages. It has health functions such as enhancing physical fitness and anti-fatigue, and can also be used as a thickener, suspending agent and clarification...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 孟庆华王凤梅
Owner 济南飞天农业科技有限公司
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