Abelmoschus esculentus seed type coffee and preparation method thereof

A technology of okra seeds and coffee, which is applied in the field of okra seeds coffee and its preparation, can solve the problems of less product research and development, and achieve the effects of preventing fat from floating and rancidity, low price, and strengthening stability

Inactive Publication Date: 2017-12-15
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, there are many studies on okra seeds at home and abroad, mainly focusing on the elaboration of its nutritional value and other practical values, but relatively few in the development of related products

Method used

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  • Abelmoschus esculentus seed type coffee and preparation method thereof
  • Abelmoschus esculentus seed type coffee and preparation method thereof
  • Abelmoschus esculentus seed type coffee and preparation method thereof

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preparation example Construction

[0073] As shown in the figure, a kind of okra seed coffee and preparation method thereof comprises the following steps:

[0074] (1) Okra seed processing

[0075] ①, selection, okra seeds are purchased in the market. After air separation, magnetic separation, sieving and other impurity removal treatments, the okra seeds that are not plump, insect-eaten and rotten are selected to ensure product quality;

[0076] ② Cleaning, put the okra seeds into the cleaning tank to wash away the dust and dirt adhering to the surface, remove and drain the water;

[0077] ③ Drying, drying the cleaned okra seeds in a drying oven at 40°C to 55°C for 30min to 55min;

[0078] ④ Roasting, put the dried okra seeds into the oven, and bake at 100°C-120°C for 30min-40min; fry the roasted raw materials at a temperature of 140°C-160°C. During this process, the smell of okra seeds gradually changes from the smell of general bean products to burnt smell, and the smell is from light to strong, close to t...

Embodiment 1

[0127] (1) Okra seed processing

[0128] ①, selection, okra seeds are purchased in the market. After air separation, magnetic separation, sieving and other impurity removal treatments, the okra seeds that are not plump, insect-eaten and rotten are selected to ensure product quality;

[0129] ② Cleaning, put the okra seeds into the cleaning tank to wash away the dust and dirt adhering to the surface, remove and drain the water;

[0130] ③ Drying, drying the cleaned okra seeds in a 40°C drying oven for 30 minutes;

[0131] ④ Roasting: Put the dried okra seeds into the oven and bake at 100°C for 30 minutes; fry the roasted raw materials at 140°C. During this process, the smell of okra seeds gradually changes from the smell of general bean products to burnt smell, and the smell is from light to strong, close to the smell of coffee; the color changes from light yellow to dark brown, and when a popping sound is heard, it takes about 9 minutes That is to say, the end point of fryi...

Embodiment 2

[0165] (1) Okra seed processing

[0166] ①, selection, okra seeds are purchased in the market. After air separation, magnetic separation, sieving and other impurity removal treatments, the okra seeds that are not plump, insect-eaten and rotten are selected to ensure product quality;

[0167] ② Cleaning, put the okra seeds into the cleaning tank to wash away the dust and dirt adhering to the surface, remove and drain the water;

[0168] ③ Drying, drying the cleaned okra seeds in a 48°C drying oven for 43 minutes;

[0169] ④ Roasting: Put the dried okra seeds into the oven and bake at 110°C for 35 minutes; fry the roasted raw materials at a temperature of 150°C. During this process, the smell of okra seeds gradually changes from the smell of general bean products to burnt smell, and the smell is from light to strong, close to the smell of coffee; the color changes from light yellow to dark brown, and when a popping sound is heard, it takes about 10 minutes That is, the end po...

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Abstract

The invention relates to abelmoschus esculentus seed type coffee and a preparation method thereof, and belongs to the technical field of beverage processing. According to the abelmoschus esculentus seed type coffee disclosed by the invention, abelmoschus esculentus seeds are used as main raw materials, auxiliary raw materials of black rice, black beans, perilla leaves, dandelion root powder, milk powder, sugar, table salt, dextrin and the like are added, and the abelmoschus esculentus seed type coffee product is prepared through the steps of performing impurity removal treatment, performing roasting, performing degreasing, performing superfine comminution, performing mixing, performing blending and the like. The abelmoschus esculentus seed type coffee provided by the invention is rich in fragrance, obvious in fat, and fragrant, mellow and refreshing, has the functions of refreshing the mind and alleviating muscle fatigue, and is exactly like coffee; and the abelmoschus esculentus seed type coffee does not need to be cooked, and can be drunk after being brewed with hot water. Abelmoschus esculentus resources are rich, the raw materials are easy to obtain and low in price, the production cost is low, and the abelmoschus esculentus seeds are made into the coffee, so that a coffee substitute can be provided for consumers, and a new way can be opened for development and utilization of the abelmoschus esculentus. The added auxiliary materials such as black rice can have the efficacy of nourishing the kidney, nourishing blood, clearing heat, removing toxicity, relieving exterior syndromes, dispelling cold, promoting the circulation of qi and regulating the function of the stomach, and the health-care effects of the abelmoschus esculentus seed type coffee are strengthened.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to okra seed coffee and a preparation method thereof. Background technique [0002] 1. Overview of okra seeds [0003] Okra (Abelmoschus esculentus (L.) Moench), also known as okra, kidney-tonifying grass and coffee ambrette, etc., is an annual herb of the Malvaceae genus Abelmoschus, and its English name is Okra. Originally produced in India, it was introduced into the inland of my country in the early 1990s and is widely cultivated in Hebei, Shandong, Jiangsu, Zhejiang, Hunan, Hubei, Yunnan and Guangdong provinces. It is a nutritious, medicinal and edible health vegetable. It has high development value and market potential. [0004] The shape of okra seeds is approximately spherical, the seed skin is gray-black to brown, hard, and the surface is not smooth. Kneading can produce coffee aroma, and the weight of 1,000 seeds is about 55g to 75g. Contains a va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/44
CPCA23F5/44
Inventor 朱珠张艳田海娟张传智
Owner JILIN BUSINESS & TECH COLLEGE
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