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Preparation method of fried abelmoschus esculentus with low oil content

A technology of coffee amber and oil content, which is applied to the functions of food ingredients, food preservation, and fruit and vegetable preservation. The effects of frying time, reducing harmful substances, and clear appearance

Pending Publication Date: 2021-09-24
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional frying process, the raw materials are prone to browning, and the raw materials are often distorted and deformed, which is relatively destructive to the nutritional content of the raw materials and affects the quality of the product. The prepared chips have poor color, poor bulk, and crisp chips It is hard and has a bad taste; and the frying process requires high temperature, which is prone to produce harmful substances. The crisps prepared by frying contain high fat and oxidized substances, high in calories, and easily lead to cancer and obesity

Method used

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  • Preparation method of fried abelmoschus esculentus with low oil content
  • Preparation method of fried abelmoschus esculentus with low oil content
  • Preparation method of fried abelmoschus esculentus with low oil content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Finishing treatment: put the cleaned coffee amber sunflower into 98°C hot water for 5 minutes, place it in cold water at 5°C for cooling, and the cooling time is 5 minutes;

[0035] (2) Dehydration treatment: put the cooled coffee yellow into a centrifugal dehydration device for dehydration, the dehydration time is 3min, and the centrifugal speed is 400r / min;

[0036] (3) Impregnation treatment: put the frozen coffee ambrette into the prepared impregnation solution for vacuum impregnation, the impregnation temperature is 40°C, the impregnation time is 60min, the vacuum degree is 900hpa, the impregnation time is 120min, the impregnation temperature is 40°C, drained, into the freezer;

[0037] The steeping liquid comprises the following components according to weight percentage: 25% maltodextrin solution, 10% maltose syrup, 0.8% sodium chloride, 0.5% sodium bicarbonate, 0.3% sodium citrate, and the balance is water;

[0038] (4) Low-temperature freezing treatment: th...

Embodiment 2

[0043] (1) Finishing treatment: put the cleaned coffee amber in hot water at 90°C for 3 minutes, then place it in cold water at 5°C for cooling, and the cooling time is 2 minutes;

[0044] (2) Dehydration treatment: put the cooled coffee yellow into a centrifugal dehydration device for dehydration, the dehydration time is 3min, and the centrifugal speed is 400r / min;

[0045] (3) Impregnation treatment: the frozen coffee ambrette is vacuum-impregnated in the prepared impregnation solution, the impregnation temperature is 50°C, the impregnation time is 120min, the vacuum degree is 900hpa, the impregnation time is 120min, the impregnation temperature is 40°C, drained, into the freezer;

[0046] The steeping liquid comprises the following components according to weight percentage: 25% maltodextrin solution, 10% maltose syrup, 0.8% sodium chloride, 0.5% sodium bicarbonate, 0.3% sodium citrate, and the balance is water;

[0047] (4) Low-temperature freezing treatment: the soaked an...

Embodiment 3

[0052] (1) Finishing treatment: put the cleaned coffee amber in hot water at 95°C for 2 minutes, then place it in cold water at 5°C for cooling, and the cooling time is 2 minutes;

[0053] (2) Dehydration treatment: put the cooled coffee yellow into the centrifugal dehydration equipment for dehydration, the dehydration time is 3min, and the centrifugal speed is 450r / min;

[0054] (3) Impregnation treatment: put the frozen coffee ambrette into the prepared impregnation solution for vacuum impregnation, the impregnation temperature is 40°C, the impregnation time is 120min, the vacuum degree is 900hpa, the impregnation time is 120min, the impregnation temperature is 40°C, drain, into the freezer;

[0055] The steeping liquid comprises the following components according to weight percentage: 25% maltodextrin solution, 10% maltose syrup, 0.8% sodium chloride, 0.5% sodium bicarbonate, 0.3% sodium citrate, and the balance is water;

[0056] (4) Low-temperature freezing treatment: th...

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Abstract

The invention relates to the field of fruit and vegetable food processing, in particular to a preparation method of fried abelmoschus esculentus with low oil content. The preparation method comprises the following steps of: performing fixation on cleaned abelmoschus esculentus in hot water, performing centrifugal dewatering after cooling, putting the dewatered abelmoschus esculentus into a compound impregnation liquid for vacuum impregnation, performing low-temperature freezing after draining, after a period of time, putting the frozen abelmoschus esculentus into a vacuum freeze dryer for pre-drying treatment, finally, performing low-temperature vacuum frying under a certain condition, and centrifugally deoiling to obtain an instant crisp abelmoschus esculentus food. After freezing, vacuum freeze drying is adopted to dry the abelmoschus esculentus in advance, so that the vacuum frying time can be effectively shortened, harmful substances generated by frying can be reduced, and the prepared product is more fragrant and crisp in taste and lower in oil content compared with a product which is not subjected to freeze-drying frying.

Description

technical field [0001] The invention relates to the field of fruit and vegetable food processing, in particular to a method for preparing fried coffee ambrette with low oil content. Background technique [0002] Coffee ambrette, also known as okra, okra, is an annual herb of Malvaceae. Coffee ambrette is rich in nutrients. The edible tender fruit is full of mucus, rich in protein, free amino acids, flavonoids, pectin, polysaccharides, and trace elements. It has high nutritional and health value. , lower cholesterol, improve immunity and other effects, but also enhance the body's ability to prevent and fight cancer. Coffee ambrette is recognized as pure natural "plant gold", and has been used as the first choice food for athletes in some other countries. [0003] The health value of coffee ambrette nutrition is very high. Among them, vitamin A can effectively protect the retina and prevent the occurrence of cataracts. The viscous substance polysaccharides and pectin in coff...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L33/00A23B7/024
CPCA23L19/01A23L19/03A23L5/11A23L5/17A23L33/00A23B7/024A23V2002/00A23V2200/30A23V2200/048A23V2250/5114A23V2250/616A23V2250/1614A23V2250/1582A23V2250/1576A23V2300/10
Inventor 殷军艺张婷袁艺聂少平宋萧萧
Owner NANCHANG UNIV
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