Preparation method of tender okra drink

Abstract

The invention discloses a preparation method of a tender okra drink. Full and non-damaged tender okras without impurities are selected, phosphate fertilizer remained on the tender okras are washed out by clean water, the tender okras are soaked in alkaline ionized water and heated until the water is boiled and then continuously boiled for 3-5 minutes, taken out and quickly cooled in an environment at below 10 DEG C for 2-3 minutes; the cooled tender okras are ground by a colloid grinding machine, and screened for at least two times; the ground tender okra juice, milk powder, glucose and lotus root starch are mixed with water, and quickly cooled in an environment at below 30 DEG C for 5-10 minutes, so as to obtain the tender okra drink. The preparation method conquers the defect of the prior art that a large amount of nutrients are lost during the production process. The drink comprises the extract of fresh tender okras and ionized water, so that the drink tastes comfortable, seems light in color, and the nutrients of the fresh tender okras are well maintained during the production process.

Description

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AI Technical Summary

Benefits of technology

This new type of Okra sweetener drink made from raw crops called okrastica fruits solves problems with losing too much nutritional value when produced through traditional methods like extraction or evaporation techniques that use solvents such as ethanol for flavoring them.

Problems solved by technology

This patent describes two technical problem addressed during production of an edible product called Okra. Firstly, there was poor quality control over its ingredients due to lack of knowledge about how specific chemical components were added while preparation methods resulted in loss of their original properties. Secondly, Okra had limitations like being too sweet at meal time, losing essential oils through burning, causing inflammations around joints after eaten, creation of bad smells near fish bones caused by excessive bitterness found within these plants themselves.