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Okra bifidobacterium fermented plant beverage and preparation method thereof

A technology of bifidobacteria and plant beverages, applied in the field of food processing, to achieve good color and good taste

Inactive Publication Date: 2019-08-02
JINLING INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the development of the nutritional value of okra is still in its infancy, and it is urgent to develop new products that are more in line with the needs and acceptance of modern people for okra

Method used

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  • Okra bifidobacterium fermented plant beverage and preparation method thereof
  • Okra bifidobacterium fermented plant beverage and preparation method thereof
  • Okra bifidobacterium fermented plant beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw material preparation

[0033] Buy fresh okra, pick out damaged, rotten and blackened okra, and only use fresh, green and intact okra. Wash and cut into 1 cm pieces for later use;

[0034] (2) boiled juice

[0035] Wash the cut okra and add distilled water in a ratio of 1:5 to cook. After the water is thoroughly boiled, turn the induction cooker to a simmer and keep it at a slight boil for 20 minutes, then filter out the boiled okra juice; again in a ratio of 1:5 Proportionally add distilled water to cook the okra just now for the second time, and the operation is the same as the previous step. Mix the twice-boiled okra juice to obtain the required fresh okra juice;

[0036] (3) Remove pectin

[0037] Add pectinase 100ug / ml to okra juice, enzymatically hydrolyze for 3 hours at 40°C, then heat to 80°C for enzyme inactivation treatment, and then centrifugally filter;

[0038] (4) Mix and sterilize before fermentation

[0039] Take the okra juice with pectin r...

Embodiment 2

[0045] (1) Raw material preparation

[0046] Buy fresh okra, pick out damaged, rotten and blackened okra, and only use fresh, green and intact okra. Wash and cut into 1 cm pieces for later use;

[0047] (2) boiled juice

[0048] Wash the cut okra and cook it with distilled water at a ratio of 1:6. After the water is thoroughly boiled, turn the induction cooker to a simmer and keep it at a slight boil for 25 minutes, then filter out the boiled okra juice; again with a ratio of 1:6 Proportionally add distilled water to cook the okra just now for the second time, and the operation is the same as the previous step. Mix the twice-boiled okra juice to obtain the required fresh okra juice;

[0049] (3) Remove pectin

[0050] Add pectinase 120ug / ml to okra juice, enzymatically hydrolyze for 2.5 hours at 50°C, then heat to 90°C to inactivate the enzyme, and then centrifugally filter;

[0051] (4) Mix and sterilize before fermentation

[0052] Take the okra juice with pectin remov...

Embodiment 3

[0058] (1) Raw material preparation

[0059] Buy fresh okra, pick out damaged, rotten and blackened okra, and only use fresh, green and intact okra. Wash and cut into 2 cm pieces for later use;

[0060] (2) boiled juice

[0061] Wash the cut okra and add distilled water in a ratio of 1:8 to cook. After the water is boiled, turn the induction cooker to a simmer and keep it in a slightly boiling state for 30 minutes, then filter out the boiled okra juice; Proportionally add distilled water to cook the okra just now for the second time, and the operation is the same as the previous step. Mix the twice-boiled okra juice to obtain the required fresh okra juice;

[0062] (3) Remove pectin

[0063] Add pectinase 150ug / ml to okra juice, enzymatically hydrolyze for 2 hours at 60°C, then heat to 100°C for enzyme inactivation treatment, and then centrifugally filter;

[0064] (4) Mix and sterilize before fermentation

[0065] Take the okra juice with pectin removed in step (3) and ...

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Abstract

The invention discloses an okra bifidobacterium fermented plant beverage and a preparation method thereof. The preparation method comprises the following steps of raw material preparation, juice boiling, pectin removal, mixing and sterilization before fermentation, strain activation, inoculation and fermentation, sterilization, canning and physical and chemical detection, to finally obtain the okra bifidobacterium fermented plant beverage. According to the beverage and preparation method of the invention, the excellent ratio of bifidobacteria to oligofructose and sucrose is utilized to fermentan okra and milk mixture, thus obtaining an okra fermented milk beverage that has good taste and good color, has no preservative, essence and fragrance and pigment, and retains the original taste ofokra and milk, is healthy and nutritional, has a shelf life up to 6 months, and can fully utilize the nutritional value of okra and adapt to the needs of the existing market.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an okra bifidobacterium fermented plant beverage and a preparation method thereof. Background technique [0002] Okra (okra), the fruit of the coffee ambrette of the genus Okra in the Malvaceae family, is an annual herb plant, also known as okra and okra, native to Africa. Imported from India, okra is rich in polysaccharides, flavonoids, vitamins, minerals, proteins, fats, carbohydrates and dietary fiber, so it has high nutritional value and significant health care and therapeutic effects. Fresh okra has a short shelf life, and in order to better utilize the nutritional value of okra, it needs to be processed into a variety of easy-to-storage products. Bifidobacterium exists in the intestines of warm-blooded animals and humans. It is the most important physiological bacteria in the human body. It is directly related to the nutritional level, physiological fun...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60
CPCA23L2/382A23L2/52A23L2/60A23V2002/00A23V2250/28A23V2250/628
Inventor 姚宏亮秦莹詹佳佳李雪梅苏敏
Owner JINLING INST OF TECH
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