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 colo

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

Example Embodiment

[0033] Example 1:

[0034] (1) Kill heating: Put the cleaning coffee yellow ambiguity into the hot water of 98 ° C, 5 min, placed in cold water cooling at 5 ° C, cooling time of 5 min;

[0035] (2) Dehydration treatment: Put the cooling coffee yellow in centrifugation dehydration, dehydration time is 3 min, and the centrifuge rate is 400R / min;

[0036] (3) Immersion treatment: After the frozen coffee yellow, the vacuum impregnated in the immersion solution, the impregnation temperature is 40 ° C, the immersion time is 900hPa, the immersion time is 120 min, the impregnation temperature is 40 ° C, drained, Put the quick-frost machine;

[0037] The impregnation fluid includes the following components: 25% maltine, 10% maltose, 0.8% sodium chloride, 0.5% sodium hydrogencarbonate, 0.3% sodium citrate, margin is water;

[0038] (4) Low temperature freezing treatment: The coffee yellow soaked after impregnation is low-temperature, the frozen temperature is -20 ° C; the freezing time is...

Example Embodiment

[0042] Example 2:

[0043] (1) Kill the heating: Put the cleaning coffee yellow soine into the hot water of 90 ° C, 3 minutes, placed in cold water at 5 ° C, cooling time is 2 min;

[0044] (2) Dehydration treatment: Put the cooling coffee yellow in centrifugation dehydration, dehydration time is 3 min, and the centrifuge rate is 400R / min;

[0045] (3) Immersion treatment: the vacuum impregnation of the frozen coffee yellow soaked in the formation of the impregnated water, the impregnation temperature is 50 ° C, the immersion time is 900hPa, the immersion time is 120 min, the impregnation temperature is 40 ° C, drained, Put the quick-frost machine;

[0046] The impregnation fluid includes the following components: 25% maltine, 10% maltose, 0.8% sodium chloride, 0.5% sodium hydrogencarbonate, 0.3% sodium citrate, margin is water;

[0047] (4) Low temperature freezing treatment: The coffee yellow soaked after impregnation is low-temperature, the frozen temperature is -20 ° C; the ...

Example Embodiment

[0051] Example 3:

[0052] (1) Killing treatment: Put the cleaning coffee yellow soine into the hot water of 95 ° C, is placed in cold water at 5 ° C, cooling time is 2 min;

[0053] (2) Dehydration treatment: Put the cooled coffee yellow in centrifugation dehydration, dehydration time is 3 min, and the centrifuge rate is 450 r / min;

[0054] (3) Immersion treatment: The vacuum impregnation of the frozen coffee yellow sole is placed in a well-prepared impregnation liquid, the impregnation temperature is 120 min, the vacuum is 900hPa, the immersion time is 120 min, the impregnation temperature is 40 ° C, drained, Put the quick-frost machine;

[0055] The impregnation fluid includes the following components: 25% maltine, 10% maltose, 0.8% sodium chloride, 0.5% sodium hydrogencarbonate, 0.3% sodium citrate, margin is water;

[0056] (4) Low temperature freeze treatment: The coffee yellow soaked after impregnation is low-temperature, the frozen temperature is -20 ° C; the freezing ti...

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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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