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Method for making freeze-dried okra and freeze-dried okra

A okra juice and freeze-drying technology, which is applied in food drying, food freezing, food preservation, etc., can solve the problems of short nutrition and taste retention time and short shelf life, and achieve the effects of rich taste, extended shelf life, and integrity protection

Inactive Publication Date: 2017-11-10
贵州蚩尤文化传承有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh okra has good health effects and rich nutrition, but the shelf life is short, and the retention time of nutrition and taste is short

Method used

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  • Method for making freeze-dried okra and freeze-dried okra
  • Method for making freeze-dried okra and freeze-dried okra

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method for freeze-drying okra, comprising:

[0036] S1. Freeze-dry 10 kg of fresh okra by vacuum freeze-drying to obtain the first freeze-dried okra.

[0037] S2. Grinding and pressing 25kg of fresh okra powder, separating solid and liquid to obtain okra juice and okra scraps.

[0038] S3. The okra scraps are freeze-dried by vacuum freeze-drying method, crushed to a particle size of -120-+150 mesh, and the second okra is freeze-dried.

[0039] S4. Mix the second freeze-dried okra, okra juice, 3 kg of mung bean starch and 3 kg of whole wheat flour, and coat the surface of the first freeze-dried okra. Dried at a temperature of 0-5° C. and a pressure of 0.85 atm to obtain freeze-dried okra.

Embodiment 2

[0041]A preparation method for freeze-drying okra, comprising:

[0042] S1. Freeze-dry 10 kg of fresh okra by vacuum freeze-drying to obtain the first freeze-dried okra.

[0043] S2. Grinding and pressing 22kg of fresh okra powder, separating solid and liquid to obtain okra juice and okra scraps.

[0044] S3. The okra scraps are freeze-dried by vacuum freeze-drying method, crushed to a particle size of -120-+150 mesh, and the second okra is freeze-dried.

[0045] S4. Mix the second freeze-dried okra, okra juice, 2.2kg of mung bean starch and 2.2kg of whole wheat flour, and coat the surface of the first freeze-dried okra. Dried at a temperature of 0-5° C. and a pressure of 0.9 atm to obtain freeze-dried okra.

Embodiment 3

[0047] A preparation method for freeze-drying okra, comprising:

[0048] S1. Freeze-dry 10 kg of fresh okra by vacuum freeze-drying to obtain the first freeze-dried okra.

[0049] S2. Grinding and pressing 30 kg of fresh okra powder, separating solid and liquid to obtain okra juice and okra scraps.

[0050] S3. The okra scraps are freeze-dried by vacuum freeze-drying method, crushed to a particle size of -120-+150 mesh, and the second okra is freeze-dried.

[0051] S4. Mix the second freeze-dried okra, okra juice, 4.5kg of mung bean starch and 4.5kg of whole wheat flour, and coat the surface of the first freeze-dried okra. Dried at a temperature of 0-5° C. and a pressure of 0.8 atm to obtain freeze-dried okra.

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Abstract

The invention discloses a method for making freeze-dried okra, and belongs to the field of healthcare food. The method comprises the following steps: performing freeze-drying on a first okra by using a vacuum freeze-drying method so as to obtain a first freeze-dried okra; crushing and squeezing a second okra so as to obtain okra juice and a crushed okra material; performing freeze-drying and crushing on the crushed okra material by using the vacuum freeze-drying method so as to obtain a second freeze-dried okra; uniformly mixing the second freeze-dried okra with the okra juice, coating the surface of the first freeze-dried okra, and drying at a temperature of 0-5 DEG C, so as to obtain the freeze-dried okra, wherein the mass ratio of the first freeze-dried okra to the second freeze-dried okra is 10 to 20-30. The method is simple and applicable to industrial production, the expiration date of the okra can be delayed, nutrient components of okra are maintained, and original colors and taste of the okra are maintained. The freeze-dried okra made by using the method is long in preservation time, complete in nutrition maintenance, original in color and taste, good in healthcare function, soft in outer layer, crispy in inner layer and good in taste.

Description

technical field [0001] The invention relates to the field of health food, and in particular to a method for preparing freeze-dried okra and freeze-dried okra. Background technique [0002] Okra (Okra), belongs to Malvaceae (Malvaceae), okra (Abelmoschus Medic), also known as coffee ambrette (Abelmoschus esculentus) (linn). Okra is rich in various vitamins, pectin, acacia gum, galactan and alkaloids and other biologically active ingredients, which have the functions of nourishing yin and tonifying yang, anti-fatigue, lowering blood sugar, improving immunity, reducing lung damage and anti-aging. Cancer and other effects, it is a health-care vegetable that is loved by consumers. [0003] Fresh okra has good health effects and rich nutrition, but has a short shelf life and a short retention time of nutrition and taste. Contents of the invention [0004] The object of the present invention is to provide a preparation method of freeze-dried okra, which is simple and suitable f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23B7/024A23B7/02
CPCA23L19/05A23B7/02A23B7/024A23L19/09A23L33/00A23V2002/00A23V2200/14A23V2300/20A23V2300/10
Inventor 周勇
Owner 贵州蚩尤文化传承有限公司
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