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Extraction method for abelmoschus esculentus juice

An extraction method and juice technology, which are applied in the field of okra juice extraction, can solve problems such as inability to absorb and extract effective components well, and achieve the effects of good taste, clear appearance and bright color.

Inactive Publication Date: 2014-08-13
候瑞平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that okra has less juice and more mucus, the active ingredients in it cannot be extracted well by conventional methods; and the active ingredients extracted by traditional methods are all macromolecular structures, which cannot be well absorbed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, a kind of okra juice extraction method, choose commercially available okra fresh fruit 10kg, okra selection: choose fresh okra fresh fruit without damage by diseases and insect pests, uniform color as raw material; initial cleaning: remove the root of the okra fresh fruit selected in step 1 and wash off the surface Impurities; cleaning: rinse the fresh okra fruit under running water for five minutes; use a crushing press to crush and squeeze the fresh okra fruit; fix: use a fixer to fix the resulting fragments of the okra fruit; heat preservation enzymatic hydrolysis: use cellulase and pectin The enzyme performs heat preservation enzymolysis on the solid phase and liquid phase at 25-30°C; filters the enzymolysis product, collects the filtrate, and repeats the greening and enzymolysis of the filter residue; decanter centrifugation: use a decanter centrifuge for solid-liquid separation, Collect the liquid phase; filter the liquid phase obtained by all the abo...

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PUM

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Abstract

An extraction method for abelmoschus esculentus juice is disclosed. According to the method, biology enzyme degradation is employed, pectin, starch, aspartame, saccharan and other macromolecules not easily absorbed by human body and in abelmoschus esculentus fruits are subjected hydrolysis, the absorption rate of nutritional compositions in abelmoschus esculentus fruits is improved, and the sensory properties of the abelmoschus esculentus juice product are improved. The obtained abelmoschus esculentus juice is clear in appearance, bright in color and good in mouthfeel, and the abelmoschus esculentus juice processed by employing the method has the saccharan content higher than the abelmoschus esculentus juice processed by employing a conventional method by 56%.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a method for extracting okra juice. Background technique [0002] Okra (Abelmoschus eSCUlentus L.Moench) is an annual herb of the Malvaceae genus Okra, native to tropical Africa. The flowers, seeds and roots of okra can be used as medicine, which has good curative effect on malignant sores and carbuncles. In addition, okra is rich in various active ingredients such as multivitamins and trace elements selenium, protein, fat, soluble fiber, polysaccharides, flavonoids and alkaloids. Regular consumption can help digestion, lower blood lipids, and enhance people's physical strength and endurance. It can protect the stomach, liver, skin and mucous membrane, and enhance skin elasticity; it is also effective for gastritis, gastric ulcer, liver and other diseases. It also has the effect of enhancing physical endurance and strengthening the kidney and tonifying deficiency....

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/30
Inventor 候瑞平
Owner 候瑞平
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