Okra polysaccharide health jelly and preparation method thereof

A polysaccharide and jelly technology, which is applied in the directions of polysaccharide/gum-containing food ingredients, the function of food ingredients, food science, etc. Intestinal health, reduced water separation, improved gel strength

Active Publication Date: 2020-02-28
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jelly has the following defects: one is that the product form is single, and the nutrition cannot be guaranteed.
[0004] Carrageenan is a natural food glue extracted from algae. It is a food glue often used in food, but the gel formed by it has serious water separation phenomenon, which has always been a difficult problem in the field of food glue.
On the other hand, most jellies on the market are added with three or more types of food glue, which greatly reduces the nutritional value of jelly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of okra polysaccharide health jelly, comprises the following components by weight:

[0033] 30 parts of okra polysaccharide powder, 6 parts of isomaltooligosaccharide, 0.6 part of carrageenan, 0.15 part of citric acid, and 100 parts of water.

[0034] The preparation method of above-mentioned okra polysaccharide health jelly is:

[0035] (1) Selection: Screen fresh okra to remove mildewed and rotten tender fruits;

[0036] (2) Ultrasonic extraction: Clean the tender okra fruit, remove the pedicle, remove the okra seeds, and cut into strips; mash the okra cut into strips; after mashing, put the okra in 60 °C leaching in water for 30 minutes, and ultrasonication for 10 minutes while leaching, the amount of water added should be just enough to submerge the okra;

[0037] (3) Filtration: filter the hot-extracted okra liquid with an 80-mesh screen, collect the filtrate, and obtain the okra extract;

[0038] (4) Concentration: use a rotary evaporation concentration ...

Embodiment 2

[0044] A kind of okra polysaccharide health jelly, comprises the following components by weight:

[0045] 32 parts of okra polysaccharide powder, 5 parts of isomaltooligosaccharide, 0.8 part of carrageenan, 0.12 part of citric acid, and 100 parts of water.

[0046] The preparation method of above-mentioned okra polysaccharide health jelly is:

[0047] (1) Selection: Screen fresh okra to remove mildewed and rotten tender fruits;

[0048] (2) Ultrasonic extraction: Clean the tender okra fruit, remove the pedicle, remove the okra seeds, and cut into strips; mash the okra cut into strips; after mashing, put the okra in 70 °C leaching in water for 32 minutes, and ultrasonication for 13 minutes while leaching, the amount of water added should be just enough to submerge the okra;

[0049] (3) Filtration: filter the hot-extracted okra liquid with a 60-mesh screen, collect the filtrate, and obtain the okra extract;

[0050] (4) Concentration: Use a rotary evaporation concentration tan...

Embodiment 3

[0056] A kind of okra polysaccharide health jelly, comprises the following components by weight:

[0057] 25 parts of okra polysaccharide powder, 8 parts of isomaltooligosaccharide, 0.4 part of carrageenan, 0.2 part of citric acid, and 100 parts of water.

[0058] The preparation method of above-mentioned okra polysaccharide health jelly is:

[0059] (1) Selection: Screen fresh okra to remove mildewed and rotten tender fruits;

[0060] (2) Ultrasonic extraction: Clean the tender okra fruit, remove the pedicle, remove the okra seeds, and cut into strips; mash the okra cut into strips; after mashing, put the okra in 68°C leaching in water for 35 minutes, and ultrasonication for 15 minutes while leaching, the amount of water added should be just enough to submerge the okra;

[0061] (3) Filtration: filter the hot-extracted okra liquid with a 60-mesh screen, collect the filtrate, and obtain the okra extract;

[0062] (4) Concentration: use a rotary evaporation concentration tan...

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PUM

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Abstract

The invention discloses okra polysaccharide healthcare jelly and a preparation method thereof. The okra polysaccharide healthcare jelly comprises the following components in parts by weight: 25-35 parts of an okra polysaccharide powder, 2-8 parts of isomaltose oligosaccharide, 0.4-0.9 part of carrageenan, 0.05-0.3 part of citric acid and 100 parts of water. The preparation method comprises the following steps: (1) selecting fresh okra; (2) performing digestion ultrasonic treatment; (3) filtering; (4) concentrating; (5) performing alcohol-precipitation centrifugation; (6) drying; (7) blending with gel; (8) packaging, and sterilizing. The okra polysaccharide healthcare jelly prepared by using the method disclosed by the invention is uniform and consistent in color, high in transparency, soft and moderate, free of bubble, smooth, fine, palatable and elastic in taste and high in nutrition value, in addition, addition types and amounts of food gum are reduced, the quality and nutrition healthcare values of products are ensured, and preparation processes are simplified.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an okra polysaccharide health-care jelly and a preparation method thereof. Background technique [0002] Okra, an annual herb of the Malvaceae genus Okra, is a vegetable, medicine, and flower dual-purpose plant with a wide range of uses. Okra is mainly eaten with the tender fruit part, which is rich in nutrients, including glycoproteins, free amino acids, pectin, flavonoids, vitamins and a large amount of dietary fiber and other nutrients. Okra polysaccharide is a viscous substance in okra, the active ingredient with the most content in okra, and the most effective active ingredient with health care function in okra. Okra polysaccharide has the functions of anti-fatigue, anti-aging, improving the body's immunity, preventing cancer, maintaining intestinal health, laxative, and aiding digestion. Okra enjoys the title of "green ginseng" in Japan. European and American co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L33/125
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/308A23V2250/51A23V2250/5036
Inventor 段飞霞陈洁高鸿
Owner SICHUAN UNIV
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