Preparation method of okra substituted coffee

A technology of okra seeds and coffee, which is applied in the field of preparation of okra substitute coffee, to achieve the effects of spicy taste, increased value, and simple preparation equipment

Inactive Publication Date: 2018-11-30
安徽安亳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the nutritional value of okra seeds is also quite high, with protein content of 22.14%, oil content of 14.04%, of which unsaturated fatty acids are 66.32%, including oleic acid 20.38% and linoleic acid 44.48%. It is a kind of oil raw material with development value, mature Okra seeds contain 1% caffeine, which is a good coffee substitute. It has both the aroma of coffee and no coffee addiction. It is prepared by mixing coffee powder or other powders. For example, Chinese Patent Publication No. CN107467326A discloses a kind of okra seed powder as the main ingredient, adding auxiliary materials such as black rice, black beans, milk powder and sugar through roasting, degreasing and ultrafine grinding. However, there are few studies on using pure okra seed powder as a substitute coffee

Method used

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  • Preparation method of okra substituted coffee

Examples

Experimental program
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Effect test

Embodiment 1

[0018] The concrete steps of okra substitute coffee preparation method in the present embodiment are as follows:

[0019] 1) Material selection: sieve, select mature okra seeds with full grains, clean them, and dry the water on the surface of okra seeds;

[0020] 2) Stir-frying: Set the temperature of the temperature-controlled rotary frying box to 125°C, adjust the speed to 10r / min, close the door of the frying box, and when the temperature in the frying box rises by 40°C, place the dried okra seeds in a rotating In the frying box, rotate and stir-fry until the temperature rises to 125°C, then continue to rotate and stir-fry for 5 minutes;

[0021] 3) Squeeze: place the fried okra seeds in a press, use physical squeezing to extrude 50% of the oil in the fried okra seeds, and the oil yield of the okra seeds is 16-18%, so When the oil yield is 8-9%, stop pressing, and use segmented pressure to press during the pressing process. The pressure in the early stage is 10Mpa. After p...

Embodiment 2

[0025] This example is the same as Example 1, except that the frying temperature in step (2) in this example is 130°C, the rotating speed is 15r / min, and the pressure in the early stage of step (3) pressing is 15Mpa, and the pressing time is 40min. Adjust to 25Mpa.

Embodiment 3

[0027] This example is the same as Example 1, except that the pressure in the early stage of step (3) pressing in this example is 15Mpa, press for 40min, and the pressure is adjusted to 35Mpa, and the baking temperature in step (4) is 100°C, and the baking 60min.

[0028] The okra substitute coffee prepared in the embodiment can be mixed with milk and okra honey during consumption, and brewed with hot water at a temperature of 70-80°C, and the daily intake should not exceed 200g.

[0029] The sense organ of the okra substitute coffee prepared in the embodiment and every 100g nutritional labeling are as follows:

[0030]

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PUM

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Abstract

The invention discloses a preparation method of okra substituted coffee, and relates to the technical field of okra substituted coffee. The okra substituted coffee comprises the steps: with okra seedsas a raw material, firstly stir-frying, then squeezing out a part of oil, then grinding into powder, and baking to prepare the okra coffee. The prepared okra coffee has okra faint scent, and is sweetand smooth. The preparation method has the advantages of easy operation, simple preparation equipment, low energy consumption, energy saving and environmental protection, can fully retain the nutritional and functional active ingredients of okra, prolongs the storage period of okra, and improves the value of okra.

Description

technical field [0001] The invention belongs to the technical field of beverages, relates to the technical field of okra coffee, in particular to a preparation method of okra substitute coffee. Background technique [0002] Okra is an annual herbaceous plant with high nutritional value, comparable to ginseng. All parts of okra contain hemicellulose, cellulose and lignin. Each 100g tender fruit contains 2.5g of protein, 0.1g of fat, 2.7g of carbohydrate, 3.9g of crude fiber, 10.2mg of vitamin A, 20.06mg of vitamin B, 44mg of vitamin C, 1.03mg of vitamin E, 1.0mg of vitamin PPl. Unit, mineral nutrition Potassium 95mg, calcium 45mg, phosphorus 65mg, magnesium 29mg, okra can be used as a high-grade vegetable, and can also be developed into a new type of functional health food. At the same time, the nutritional value of okra seeds is also quite high, with protein content of 22.14%, oil content of 14.04%, of which unsaturated fatty acids are 66.32%, including oleic acid 20.38% a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/44
CPCA23F5/44
Inventor 宋运杰
Owner 安徽安亳食品有限公司
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