CN103571718A - Preparation method of healthcare okra cocktail - Google Patents
Preparation method of healthcare okra cocktail Download PDFInfo
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- CN103571718A CN103571718A CN201310558794.9A CN201310558794A CN103571718A CN 103571718 A CN103571718 A CN 103571718A CN 201310558794 A CN201310558794 A CN 201310558794A CN 103571718 A CN103571718 A CN 103571718A
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- gumbo
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- okra
- healthcare
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Abstract
The invention relates to a preparation method of a compound wine with a healthcare function and particularly relates to a preparation method of a healthcare okra cocktail. The traditional method has the defects that an effective component with a healthcare function in okra is insufficiently utilized, and a great number of active components are possibly lost in a processing and particularly hot processing process to generate a certain influence to the exertion of the healthcare function of the okra; in addition, no reports on the healthcare okra cocktail are found; and no similar products are found on the market. The preparation method is implemented through the following steps: raw material selection; primary processing; shocking immersion; stock solution collection; alcohol immersion; immersion cleaning; drying and cocktail preparation.
Description
Technical field
The present invention relates to a kind of making method with the assembled alcoholic drinks of nourishing function, i.e. the gumbo cocktail making method that keeps healthy.
Background technology
Gumbo, is Malvaceae Abelmoschus annual herb plant, the swordweed that is otherwise known as, coffee ambrette etc., and okra all has cultivation all over the world, at first from Egypt, but the most general with Perenniporia martius.At present, also all there is the distribution and cultivation of okra the southern and northern various places of China.Okra fruits nutrition is abundant, and rich in proteins, fat, carbohydrate, VITAMIN, mineral substance and food fibre, be particularly rich in the compositions such as flavones, polysaccharide, has very strong nourishing function, in many countries, is used as athletic first-selected vegetables.Researchist is through containing protein 22.98%, total reducing sugar 19.92%, polysaccharide 2.00% in the tender fruit of mensuration gumbo, fat 9.40%, flavones 2.56%, contains vitamin A 1.25 mg in the tender fruit of every 100 g okra in addition, vitamins C 16mg, vitamins B 0.13 mg, Lin Suanna Vitamin B2 Sodium Phosphate 0.1 mg, carotene 0.34 mg, nicotinic acid 0.8 mg, calcium 95 mg, phosphorus 60 mg, iron 0.6mg, zinc 2.37 mg, manganese 13.7 mg.
Cocktail is a kind of of assembled alcoholic drinks, is by two or more wine or a kind of drink being mixed by wine and garden spgarden stuff, spices, seasonings etc., conventionally after completing, with ornaments such as fruits and vegetables, is decorated.
The patent that relates to the wine aspect making with gumbo raw material in the data of consulting is at present existing multinomial, as the fermented wine of utilizing gumbo to make for raw material, or utilize the dry post-treatment of gumbo (or its seed) to become powder to add in wine, these methods are to having the effective constituent utilization of nourishing function insufficient in gumbo, and in the course of processing, particularly in hot procedure, a lot of activeconstituentss may lose, performance to gumbo nourishing function has a certain impact, in addition, do not look into and see the report that has gumbo health care cocktail aspect, market also has no analogous products listing.
Summary of the invention
The object of the invention is in order farthest to retain nutritive value and the nourishing function composition of gumbo, and invent a kind of cocktail making method of gumbo with nourishing function, enrich the kind of alcoholic beverage, promote cocktail nourishing function.
The object of the invention is to realize as follows: the described gumbo cocktail making method that keeps healthy comprises the steps:
1. material choice: select bloom after 5-15 days, the gumbo that ripening degree is basically identical.
2. preliminary working: rinse after surperficial silt, dirt, put into after hot-water soak, pull out, drain surface-moisture, section.
3. concussion is soaked: add pure water concussion to soak 1h the gumbo of section, the mucus in gumbo is dissolved in pure water.
4. stoste is collected: solution is collected, according to the difference of finished product dilution, required to select to carry out vacuum concentration, make gumbo stoste.
5. alcohol-pickled: to add edible ethanol concussion to soak 3min, collect spirituous solution.
6. embathe: again add pure water, 5min is soaked in concussion, and solution is mixed with immersion gumbo spirituous solution before, makes gumbo base wine.
7. dry: gumbo to be drained away the water, be placed in warm air drying equipment and carry out heat drying, make gumbo sheet.
8. cocktail is made: in wineglass, add 1-2oz gumbo base wine, add 0.5oz gumbo stoste, dried gumbo sheet is dipped in to (or being embedded in wineglass mouth) in wine, then according to taste with need to add other beverage or batching.
Embodiment:
The present invention is implemented by following flow process:
------concussion is soaked, and------alcohol-pickled---embathe---being dried---cocktail makes material choice in stoste collection in preliminary working
1. material choice: select the raw material of ripening degree basically identical (5-15 days after blooming), without rotting, mildew, profile is complete, color and luster is basically identical.
2. preliminary working: rinse after surperficial silt, dirt, put into hot water (55-100 ℃) and soak 5-30s, pull out, drain surface-moisture, section.
3. concussion is soaked: add pure water to soak the gumbo of section, with the water yield, just do not have gumbo surface to be advisable, be placed in concussion sieve upper (or otherwise) and shake, rock 1h, the mucus in gumbo is dissolved in pure water.
4. stoste is collected: solution is collected, according to the difference of finished product dilution, required to select to carry out vacuum concentration, make gumbo stoste.
5. alcohol-pickled: add edible ethanol, with alcohol amount, just do not have gumbo surface to be advisable, concussion 3min, collects spirituous solution.
6. embathe: again add pure water, with the water yield, just do not have gumbo surface to be advisable, concussion 5min, mixes solution with immersion gumbo spirituous solution before, make gumbo base wine.
7. dry: gumbo to be drained away the water, be placed in warm air drying equipment and carry out heat drying, make gumbo sheet.
8. cocktail is made: in wineglass, add 1-2oz gumbo base wine, add 0.5oz gumbo stoste, dried gumbo sheet is dipped in to (or being embedded in wineglass mouth) in wine, then according to taste with need to add other beverage or batching.
Claims (6)
1. a gumbo health care cocktail, it is characterized in that material choice gumbo bloom after the tender fruit of gumbo during 5-15 days.
2. before gumbo processing, should in hot water (55-100 ℃), soak for some time, time length is determined according to water temperature and feed throughput, is generally 5-30s.
3. while soaking, can standingly soak, can adopt concussion to soak the stripping that promotes gumbo effective constituent.
4. can dissolve effective constituent by single immersion (pure water or edible ethanol) mode, also can replace or be used in combination by two kinds of immersion way.
5. the cocktail of making should add the original liquid component that gumbo is leached.
6. the gumbo health care cocktail of making can add dry or fresh gumbo sheet to decorate, and also can not use any decoration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558794.9A CN103571718A (en) | 2013-11-12 | 2013-11-12 | Preparation method of healthcare okra cocktail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558794.9A CN103571718A (en) | 2013-11-12 | 2013-11-12 | Preparation method of healthcare okra cocktail |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103571718A true CN103571718A (en) | 2014-02-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310558794.9A Pending CN103571718A (en) | 2013-11-12 | 2013-11-12 | Preparation method of healthcare okra cocktail |
Country Status (1)
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| CN (1) | CN103571718A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104224861A (en) * | 2014-05-29 | 2014-12-24 | 湖北吉农沃尔特农业有限公司 | Method for making okra wine |
| CN104845855A (en) * | 2015-05-29 | 2015-08-19 | 广西壮族自治区亚热带作物研究所 | Fruity okra and Rum pre-blended wine and production method thereof |
| CN106190739A (en) * | 2016-07-22 | 2016-12-07 | 许备占 | Wild Hibisci Mutabilis dinner party with singsong girls in attendance |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009219412A (en) * | 2008-03-14 | 2009-10-01 | Masutani Food Kk | Sho-chu(japanese white distilled liquor) and method for producing the same |
| CN102787062A (en) * | 2012-09-08 | 2012-11-21 | 通化万嘉生物科技有限公司 | Okra and maca wine and preparation method of okra and maca wine |
| CN102827720A (en) * | 2011-06-14 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of okra wine |
| CN103289855A (en) * | 2013-03-07 | 2013-09-11 | 周慧丽 | A nutritional, kidney-tonifying and stasis-dispersing fruit and vegetable health wine and preparation methods thereof |
-
2013
- 2013-11-12 CN CN201310558794.9A patent/CN103571718A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009219412A (en) * | 2008-03-14 | 2009-10-01 | Masutani Food Kk | Sho-chu(japanese white distilled liquor) and method for producing the same |
| CN102827720A (en) * | 2011-06-14 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of okra wine |
| CN102787062A (en) * | 2012-09-08 | 2012-11-21 | 通化万嘉生物科技有限公司 | Okra and maca wine and preparation method of okra and maca wine |
| CN103289855A (en) * | 2013-03-07 | 2013-09-11 | 周慧丽 | A nutritional, kidney-tonifying and stasis-dispersing fruit and vegetable health wine and preparation methods thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104224861A (en) * | 2014-05-29 | 2014-12-24 | 湖北吉农沃尔特农业有限公司 | Method for making okra wine |
| CN104845855A (en) * | 2015-05-29 | 2015-08-19 | 广西壮族自治区亚热带作物研究所 | Fruity okra and Rum pre-blended wine and production method thereof |
| CN106190739A (en) * | 2016-07-22 | 2016-12-07 | 许备占 | Wild Hibisci Mutabilis dinner party with singsong girls in attendance |
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Application publication date: 20140212 |