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A kind of okra freeze-dried crisp slice and preparation method thereof

A technology of okra and okra powder, which is applied in food drying, food freezing, multi-step food processing, etc., can solve the problems of poor taste, low processing and comprehensive utilization, and achieve complete shape, good market prospect, and tender aftertaste slippery effect

Active Publication Date: 2018-07-24
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fibrosis speed of tender okra fruits is fast after picking, and the taste rapidly deteriorates; at present, the okra fruits grown in my country are mostly eaten as high-grade vegetables, and the degree of processing and comprehensive utilization is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Weigh 35 parts of okra powder and fully dissolve in 100 parts of pure water, and keep warm in a 60°C water bath to obtain okra solution.

[0030] (2) Weigh 62.4 parts of maltodextrin, add 50 parts of pure water to dissolve it, keep it in a water bath at 90°C for 30 minutes, and then transfer it to a water bath at 60°C to keep it warm to obtain a maltodextrin solution.

[0031] (3) Add 0.5 parts of monoglyceride to the maltodextrin solution to fully dissolve it; then add 0.3 parts of carboxymethylcellulose sodium to fully dissolve it; finally add 0.2 parts of xanthan gum to fully dissolve it ; Obtain maltodextrin mixture.

[0032] (4) Slowly pour the maltodextrin mixture into the dissolved okra solution to obtain the raw material solution; put it into the colloid mill, start the colloid mill and slowly add the raw material solution, keep the colloid mill running for 2 minutes; pass the raw material solution through the colloid After grinding 2 to 3 times, add it to ...

Embodiment 2

[0037] (1) Weigh 37.5 parts of okra powder and fully dissolve in 100 parts of pure water, and keep warm in a 60°C water bath to obtain okra solution.

[0038] (2) Weigh 61.4 parts of maltodextrin, add 50 parts of pure water to dissolve it, keep it in a water bath at 90°C for 30 minutes, and then transfer it to a water bath at 60°C to keep it warm to obtain a maltodextrin solution.

[0039] (3) Add 0.7 parts of monoglyceride to the maltodextrin solution to fully dissolve it; then add 0.4 parts of carboxymethylcellulose sodium to fully dissolve it; finally add 0.3 parts of xanthan gum to fully dissolve it ; Obtain maltodextrin mixture.

[0040] (4) Slowly pour the maltodextrin mixture into the dissolved okra solution to obtain the raw material solution; put it into the colloid mill, start the colloid mill and slowly add the raw material solution, keep the colloid mill running for 2 minutes; pass the raw material solution through the colloid After grinding 2 to 3 times, add it t...

Embodiment 3

[0045] (1) Weigh 40 parts of okra powder and fully dissolve in 100 parts of pure water, and keep warm in a 60°C water bath to obtain okra solution.

[0046](2) Weigh 58.3 parts of maltodextrin, add 50 parts of pure water to dissolve it, keep it in a water bath at 90°C for 30 minutes, and transfer it to a water bath at 60°C to keep it warm to obtain a maltodextrin solution.

[0047] (3) Add 0.9 part of monoglyceride to the maltodextrin solution to fully dissolve it; then add 0.5 part of carboxymethylcellulose sodium to fully dissolve it; finally add 0.3 part of xanthan gum to fully dissolve it ; Obtain maltodextrin mixture.

[0048] (4) Slowly pour the maltodextrin mixture into the dissolved okra solution to obtain the raw material solution; put it into the colloid mill, start the colloid mill and slowly add the raw material solution, keep the colloid mill running for 2 minutes; pass the raw material solution through the colloid After grinding 2 to 3 times, add it to a homogen...

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PUM

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Abstract

The invention relates to an okra freeze-dried crispy chip and a preparation method thereof and belongs to the technical field of food processing. The okra freeze-dried crisp chip is prepared from the components of okra powder, maltodextrin, monoglyceride, sodium carboxymethylcellulose and xanthan gum. The crisp chip is loosen and fine in mouth feel and has a tender and sweet after-taste, has a special taste of okra, is rich in nutrition, is a novel instant snake food and has excellent market prospect. The preparation method is carried out with the okra as the raw material in a manner of firstly freeze-shaping an okra solution and then freeze-drying the okra solution. In the okra solution, a shaping agent supporting okra powder can form a network support structure having certain strength, so that during the freeze-drying process, moisture in the okra solution is evaporated to form large quantity of pores inside the frozen body under support of the network support structure. The product, on one hand, maintains a complete structure, and on the other hand, has a mouth feel being similar to puffed foods.

Description

technical field [0001] The invention relates to a freeze-dried crispy okra slice and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Okra (Abelmoschus esculentus L.) belongs to the genus Abelmoschus Medic of Malvaceae, an annual herb, also known as okra and kidney-tonifying grass. It is a new type of healthy vegetable with high nutritional value, and has been designated as the first choice vegetable for athletes in many countries. [0003] Okra fruit is rich in protein (2.5%), 18 kinds of free amino acids (including isoleucine, leucine, lysine, methionine, cystine, alanine, histidine and arginine), VB1, VB2, VC, VA, VE, VPP and phosphorus, iron, potassium, calcium, zinc, manganese and other minerals, viscous substances composed of pectin and polysaccharides. The vitamins and calcium contained in okra can effectively protect the retina, ensure good vision, and prevent cataracts. Okra is rich in trace elements...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L29/30A23L29/269A23L5/10
CPCA23V2002/00A23V2250/192A23V2250/5086A23V2300/38A23V2300/10A23V2300/20A23V2300/26
Inventor 孙金月王维婷王青郭溆刘超程安玮
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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