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Application method of abelmoschus esculentus as natural food additive

A technology of natural food and application method, which is applied in the field of food deep processing to achieve the effects of simple production process, convenient operation and promotion of digestion

Active Publication Date: 2015-12-23
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, okra has a shelf life of only 2 days at room temperature. Currently, it is generally cooked and eaten as a vegetable. There are only a few deep-processed okra products on the market. Therefore, it is imminent to actively carry out research and development of okra storage, transportation and processing technologies.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation of natural food additives: Wash the okra fruit without rot and infestation by diseases and insect pests, cut it into thin slices with a thickness of 1 mm, use steam to kill green for 58 seconds, and then dry it with hot air at 68°C for 685 minutes. The water content of the obtained dried fruit is 7.2%. It is then obtained by superfine grinding until the particle size is 160 mesh; the pectin content in the obtained okra fine powder is 13.5%.

[0024] Preparation of dietary fiber chewable tablets: superfinely pulverize 90 mesh selenium-enriched edible fungus powder (organic selenium content 3mg / kg, dietary fiber 600g / kg, mushroom protein 205g / kg, water content 7.3%) 63g and pre-made After mixing 3.7g of natural food additives evenly, quickly put them into a quick freezer at -51°C for 5 hours, then put them into a hot air oven at 69°C for heat treatment for 32 minutes, and then put the processed materials into a rotary tablet press It is prepared by assisted fo...

Embodiment 2

[0027] Preparation of natural food additives: Wash the okra fruit without rot and infestation by diseases and insect pests, cut it into 1.5mm thick slices, steam it for 50 seconds, and then dry it with hot air at 62°C for 710 minutes. The moisture content of the obtained dried fruit is 6.8%. , and then superfinely pulverized to a particle size of 170 mesh; the pectin content in the obtained okra fine powder is 14.3%.

[0028] Preparation of dietary fiber chewable tablets: superfinely pulverize to 100 mesh selenium-enriched edible fungus powder (organic selenium content 3.5mg / kg, dietary fiber 520g / kg, mushroom protein 240g / kg, water content 6.5%) 65g and pre-made After mixing 5g of natural food additives evenly, quickly put them into a quick freezer at -59°C for 4 hours, then quickly put them into a hot air oven at 66°C for heat treatment for 39 minutes, and then put the processed materials into a rotary tablet press It is prepared by assisted forced feeding tableting; during ...

Embodiment 3

[0031] Preparation of natural food additives: Wash the okra fruit without rot and infestation by diseases and insect pests, cut it into thin slices with a thickness of 1mm, steam it for 90 seconds, and then dry it with hot air at 65°C for 690 minutes. The moisture content of the obtained dried fruit is 7.5%. It is then obtained by superfine grinding until the particle size is 150 mesh; the pectin content in the obtained okra fine powder is 13.7%.

[0032] Preparation of dietary fiber chewable tablets: 81g of ultrafine pulverized to 90 mesh (organic selenium content 3.3mg / kg, dietary fiber 500g / kg, mushroom protein 250g / kg, water content 7.7%) and pre-made natural food additive 4.2 g After mixing evenly, quickly put it into a quick-freezer at -54°C for 4.5 hours, then quickly put it into a hot-air drying oven at 67°C for heat treatment for 36 minutes, and then put the processed material into a rotary tablet press to assist forced It is prepared by feeding and pressing tablets; ...

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Abstract

The invention discloses an application method of abelmoschus esculentus as natural food additive and belongs to the technical field of food deep processing. According to the invention, physical and chemical properties of the abelmoschus esculentus fruit, including rich natural pectin and pectin, are utilized. The abelmoschus esculentus fruits are cleaned, water-removed, dried by hot air and crushed to be used as food stabilizer or adhesive; the food stabilizer or adhesive is then mixed with raw material powder which is good in dietary nutrition, rich in fiber content but relatively bad in compressibility by the internal added method; and the powder is directly pressed into tablets to make dietary fiber chewing tablets. According to the invention, the abelmoschus esculentus is used as natural food additive, so that no addition of other additives, such as magnesium stearate, carboxy methyl cellulose sodium and the like, is required in product preparation process; moreover, the obtained chewing tablets are stable in characteristics and good in disintegration effect.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to an application method of using okra as a natural food additive. Background technique [0002] Okra, also known as okra, is a health-care vegetable with high nutritional value and has always been loved by people. Americans vividly call it "plant Viagra", while Europe and the United States call it "magic kidney-reinforcing vegetable", and it is even more famous as "green ginseng" in Japan and South Korea. At present, the United States, Britain, France, etc. have included it in the best green food list in the new century, and many countries have listed it as the first-selected vegetable for athletes to eliminate fatigue and restore physical fitness. However, okra has a shelf life of only 2 days at room temperature. Currently, it is generally cooked and eaten as a vegetable. There are only a few deep-processed okra products on the market. Therefore, it is im...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/28
CPCA23V2002/00A23V2200/30
Inventor 陈君琛赖谱富沈恒胜翁敏劼李怡彬
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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