CN104082471B - A kind of okra fruit jasmine tea and its production technology - Google Patents

A kind of okra fruit jasmine tea and its production technology Download PDF

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Publication number
CN104082471B
CN104082471B CN201410267091.5A CN201410267091A CN104082471B CN 104082471 B CN104082471 B CN 104082471B CN 201410267091 A CN201410267091 A CN 201410267091A CN 104082471 B CN104082471 B CN 104082471B
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okra
fruit
temperature
time
okra fruit
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CN104082471A (en
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丁涛
马金花
马金国
马杨
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Ningxia Ji Yue Food Co., Ltd.
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Ningxia Ji Yue Food Co Ltd
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Abstract

The present invention provides a kind of okra fruit jasmine tea, are mixed by okra fruit and flower.The present invention also provides a kind of production technology of okra fruit jasmine tea, chopping after okra fruit is refrigerated is hybrid packed with dry okra after finishing, dry, sterilizing and Titian is handled;Wherein fixing temperature is 200 DEG C, and the time is < 30min;In two steps, first, drying temperature is 105 125 DEG C to drying steps, the time is 100min 120min;Then again by temperature setting be 65 DEG C, the time be 40min 60min;The okra is won before conjunction is closed, and high temperature drying is carried out in room temperature 4h, and drying temperature is divided into three phases:First stage temperature is 115 DEG C, time < 30min, and second stage temperature is 70 90 DEG C, and the time is 80 60min, and phase III temperature is 55 60 DEG C, time 60min.

Description

A kind of okra fruit jasmine tea and its production technology
Technical field
The present invention relates to okra fruit and the field of deep of flower, relate more specifically to it is a kind of full of nutrition, it is coloury Okra fruit jasmine tea and its production technology.
Background technology
Okra is annual herb plant.Okra various pieces all contain hemicellulose, cellulose and lignin.It is tender Fruit contain the mineral elements such as abundant protein, free amino acid, VC, VA, VE and phosphorus, iron, potassium, calcium, zinc, manganese and by pectin and The stickum of the compositions such as polysaccharide.Contain protein 2.5g, fat 0.1g, carbohydrate 2.7g, thick fibre in per 100g okra fruits Tie up 3.9g, vitaminB10 .2mg, vitamin B2 0.06mg, vitamin C 44mg, vitamin e1 .03mg, nicotinic acid 1.0mg, 660 international unit of vitamin A, mineral nutrition potassium 95mg, Ca45 mg, phosphorus 65mg, magnesium 29mg.
The healthy nutritive value of okra is very high, such as:Cellulose A in okra can effectively protect retina, it is ensured that Good eyesight prevents the generation of cataract;The stickum of the compositions such as pectin and polysaccharide has human body and promotes stomach compacted It is dynamic, prevent the health-care effects such as constipation, appropriate more foods can enhancing sexual function, the endurance of human body can also be enhanced;In addition okra is low Fat, low sugar can be used as diet food;Since it is containing zinc and selenium and other trace elements, human body cancer-resisting ability can be enhanced;Its Rich in vitamin C can prevention of cardiovascular disease occur, put forward immunity.In addition abundant vitamin C and Soluble Fiber (fruit Glue) combination, there is certain mild protective effect to skin, some chemical skincare products can be replaced;Soluble Fiber It can also promote the excretion of internal organic substance, reduce the accumulation of toxin in vivo, reduce cholesterol level.
At present, domestic less to the utilization of okra, tradition is mostly eaten as vegetables.The prior art is often by Huang Gumbo fruit or okra separate individually processing, rarely have and are spent and fruit mixing tea making.Such as by okra fruit 0 DEG C- 10h-14h is refrigerated at a temperature of 10 DEG C;Okra fruit after refrigeration is thinly sliced, is finished, dried, fixing temperature 90 DEG C -110 DEG C, the time is less than 30min, and dry temperature is 50 DEG C -70 DEG C;Dried okra fruit is subjected to sterilization processing, Okra tea is made.Or tea bag is made through crushing packing in okra tea obtained.Since its fixing temperature is low, Huang can be caused Stickum is excessive in gumbo fruit, not only influences following process, but also can destroy its nutritional ingredient.In addition, conventional drying side Method can also destroy its condition and color and luster and nutritional ingredient.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of condition is excellent, color and luster is bright, and nutritional ingredient is rich Richness bubbles out the high okra fruit flower tea blend of rate, and provides a kind of production technology of okra fruit jasmine tea, beneficial to extensive raw Production, method is simple, at low cost.
The object of the present invention is to provide a kind of okra fruit jasmine tea, are mixed by okra fruit and okra.
It is a further object to provide a kind of production technologies of okra fruit jasmine tea, comprise the following steps:By Huang Chopping after the refrigeration of gumbo fruit, through finishing, drying.It is hybrid packed with dry okra after sterilization and Titian processing.
Wherein, in the water-removing step of the okra fruit, temperature is 200 DEG C, and the time is < 30min;Okra fruit passes through Chilling treatment, substantial amounts of moisture and okra fruit are had after chopping that a large amount of gum arabics, pectin can secret out of in itself Come, meanwhile, it finds that the temperature of water-removing is too low in process of production, can cause the gum arabic in okra fruit, pectin that can divide It secretes out, trouble is caused to following process processing, while destroys its nutritional ingredient.So using such as steam or rotating cylinder high temperature into Row water-removing, can so be effectively maintained the inherent color of fruit and can preferably activate the nutritional ingredient in fruit, during beneficial to brewing It is soluble easily in water.
Okra fruit obtained in water-removing step in two steps, first, is put into drying by the drying steps of the okra fruit Case, temperature are 105-125 DEG C, time 100-120min;Then again by temperature setting be 65 DEG C, time 40-60min.Institute State the drying steps of okra fruit in two steps, first step elder generation high temperature drying not only contributes to keep the color of okra fruit, and The stickums such as the gum arabic, the pectin that are further ensured that in okra fruit are shaped well, facilitate following process.Second step Dried for a long time using mild temperature, not only ensured fully dry okra fruit, but can be sufficiently reserved its nutrition into Point.
The okra is won before conjunction is closed, and high temperature drying is carried out in room temperature 4h, and drying temperature is divided into three phases: For first stage temperature at 115 DEG C, time < 30min, second stage temperature is 70-90 DEG C, time 80-60min, the phase III Temperature is 55-60 DEG C, time 60min.It places under the okra room temperature and is processed in 4h, be to fully take into account Huang Qiu The viscous polysaccharides such as the characteristic of sunflower, overlong time, the cow's milk glycan and A Bai glycan of okra can stick to each other, Nutritional ingredient can also occur chemical reaction and be lost in, and be unfavorable for subsequent processing.Compared to the processing method of refrigeration 2h, this hair Bright the method milder, technique is simpler, and cost is lower.First stage is baked using high temperature, is to be sufficiently reserved Huang Qiu The nutritional ingredient of sunflower according to the characteristic of okra, can be shaped rapidly flower in baking process using high-temperature time < 30min Nutritional ingredient, after be changed to low temperature bake and bank up with earth can make well okra various nutritional ingredients be unlikely to it is cooked-on or be lost in.
Preferably, the okra fruit selects the fruit of 10-12CM as raw material.
Preferably, after the okra fruit chopping, then it is cut into the segment less than 2cm.
Preferably, the refrigerated storage temperature of the okra fruit is 2-6 DEG C, time 12h.
Preferably, in the water-removing step of the okra fruit, the okra fruit after chopping is placed in rotating cylinder or steam machine In finish.
Preferably, the okra and fruit it is hybrid packed when, mixed proportion for often bag spend 3, the weight of fruit it is not small In 4.5g.
Preferably, the okra and fruit remix packaging after fine powder is ground into, okra and fruit in every tea bag Mixed proportion be:1∶7-9.
In one of the embodiments, the production technology of okra fruit jasmine tea of the present invention comprises the following steps:
Okra win and production process:The flower of okra before conjunction is closed is won, high temperature is carried out in room temperature 4h Dry, drying temperature is divided into 3 steps:At 115 DEG C, time < 30min, second stage such as temperature is first stage such as temperature 70-90 DEG C, time 80-60min, phase III profit temperature is 55-60 DEG C, time 60min;By dried okra Flower is packed into the packagings to be fractionated such as vacuum packaging bag.
The production process of okra fruit:Okra fruit selects the fruit of 10-12cm as raw material, cold at a temperature of being put into 2-6 DEG C Hide 12 it is small when;Okra fruit after refrigeration is cut into thin silk, then the okra for being cut into thin silk is cut into be, for example, less than 2cm trifle Section, is finished, is dried, and rotating cylinder or steam machine fixing temperature are 200 DEG C, and time < 30min puts the okra to finish Enter drying box, such as temperature is 120 DEG C, time 100min, then temperature is for example arranged to 65 DEG C again, the time is, for example, Dried okra fruit is carried out sterilization Titian processing by 60min.Flower and fruit are closed into bag together, such as often bag spends 3 pieces, fruit Weight is not less than 4.5g.
The production technology of okra fruit jasmine tea of the present invention is finished using such as steam or rotating cylinder high temperature, such energy It is effectively maintained the inherent color of fruit and can preferably activate the nutritional ingredient in fruit, beneficial to soluble easily in water when brewing.It is described The drying steps of okra fruit in two steps, first step elder generation high temperature drying, not only contribute to keep okra fruit color, Er Qiejin One step ensures that the stickums such as gum arabic, the pectin in okra fruit are shaped well, facilitates following process.Second step is adopted It is dried for a long time with mild temperature, has not only ensured fully dry okra fruit, but also its nutritional ingredient can be sufficiently reserved. It places under the okra room temperature and is processed in 4h, be the characteristic for fully taking into account okra, overlong time, okra The viscous polysaccharides such as colored cow's milk glycan and A Bai glycan can stick to each other, and chemical reaction flow can also occur for nutritional ingredient It loses, is unfavorable for subsequent processing.Compared to the processing method of refrigeration 2h, the method for the invention milder, technique is simpler Single, cost is lower.First stage is baked using high temperature, is in order to be sufficiently reserved the nutritional ingredient of okra, according to okra Colored characteristic can be shaped rapidly colored nutritional ingredient in baking process using high-temperature time < 30min, after be changed to low temperature and bake and bank up with earth The various nutritional ingredients of okra can be made to be unlikely to cooked-on or be lost in well.
In conclusion the preparation process of the present invention is simple, mild condition, low production cost combines the flower of okra With fruit a large number of nutrients, the okra fruit jasmine tea nutritional ingredient for making preparation is more abundant, is conducive to the absorption of human body.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification Word can be implemented according to this.
Embodiment 1
Okra fruit jasmine tea formula of the present invention:
The okra and okra fruit mixed proportion for often bag spend 3, the weight of fruit be not less than 4.5 grams.
Okra fruit jasmine tea production technology of the present invention:
Okra win and production process:The flower of okra before conjunction is closed is won, high temperature is carried out in room temperature 4h Dry, drying temperature is divided into 3 steps:For first stage temperature at 115 DEG C, time < 30min, second stage temperature is 70 DEG C, the time For 80min, phase III temperature is 55 DEG C of dry 60min;It is to be fractionated that dried okra is packed into vacuum packaging bag etc. Packaging.
The production process of okra fruit:Okra fruit selects the fruit of 10cm that it is small to refrigerate 12 at a temperature of being put into 2 DEG C as raw material When;Okra fruit after refrigeration is cut into thin silk, then the okra for being cut into thin silk is cut into the small segment less than 2cm, is killed Blue or green, dry, rotating cylinder or steam machine fixing temperature are 200 DEG C, time 25min, and the okra to finish is put into drying box, temperature It spends for 105 DEG C, time 120min, by temperature setting is again then 65 DEG C, time 60min, by dried okra fruit Carry out sterilization Titian processing.Flower is closed into bag together with fruit, often bag spends 3,4.5 grams of the weight of fruit.
Embodiment 2
Okra fruit jasmine tea formula of the present invention:
The okra and fruit powder remix packaging after being broken into fine powder, per okra in tea bag and okra fruit it is mixed Composition and division in a proportion example is:1∶7-9.Such as okra 0.5g, okra fruit 4.5g.
Okra fruit jasmine tea production technology of the present invention:
Okra win and production process:The flower of okra before conjunction is closed is won, high temperature is carried out in room temperature 4h Dry, drying temperature is divided into 3 steps:For first stage temperature at 115 DEG C, time < 30min, second stage temperature is 70 DEG C, the time For 80min, phase III temperature is 55 DEG C of dry 60min;It is to be fractionated that dried okra is packed into vacuum packaging bag etc. Packaging.
The production process of okra fruit:Okra fruit selects the fruit of 10cm that it is small to refrigerate 12 at a temperature of being put into 2 DEG C as raw material When;Okra fruit after refrigeration is cut into thin silk, then the okra for being cut into thin silk is cut into the small segment less than 2cm, is killed Blue or green, dry, rotating cylinder or steam machine fixing temperature are 200 DEG C, time 25min, and the okra to finish is put into drying box, temperature It spends for 125 DEG C, time 120min, by temperature setting is again then 65 DEG C, time 60min, by dried okra fruit Carry out sterilization Titian processing.Packaging is remixed after being ground into fine powder, okra and the mixed proportion of okra fruit in every tea bag For:1∶7-9.Such as okra 0.5g, okra fruit 4.5g.
Although the embodiments of the present invention have been disclosed as above, but its be not restricted in specification and embodiment it is listed With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, it is of the invention and unlimited In specific details and embodiment shown here.

Claims (3)

1. a kind of production technology of okra fruit jasmine tea, comprises the following steps:Chopping after okra fruit is refrigerated, through finishing, doing It is hybrid packed with dry okra after dry, sterilization and Titian processing;It is characterized in that:
In the water-removing step of the okra fruit, temperature is 200 DEG C, and the time is < 30min;After the okra fruit chopping, then It is cut into the segment less than 2cm;
Okra fruit obtained in water-removing step in two steps, first, is put into drying box, temperature by the drying steps of the okra fruit It spends for 105-125 DEG C, time 100min-120min;Then again by temperature setting be 65 DEG C, time 40min-60min;
The okra is won before conjunction is closed, and high temperature drying is carried out in room temperature 4h, and drying temperature is divided into three phases:First Phase temperature is at 115 DEG C, time < 30min, and second stage temperature is 70-90 DEG C, time 60-80min, phase III temperature For 55-60 DEG C, time 60min;
The okra fruit selects the fruit of 10-12CM as raw material;The refrigerated storage temperature of the okra fruit is 2-6 DEG C, and the time is 12h;The okra and fruit remix packaging after fine powder is ground into, okra and the mixed proportion of fruit in every tea bag For:1:7-9.
2. the production technology of okra fruit jasmine tea as described in claim 1, which is characterized in that the water-removing step of the okra fruit In rapid, the okra fruit after chopping is placed in rotating cylinder or steam machine and is finished.
3. the production technology of okra fruit jasmine tea as described in claim 1, which is characterized in that the okra and fruit it is mixed When closing packaging, mixed proportion for often bag spend 3, the weight of fruit be not less than 4.5g.
CN201410267091.5A 2014-06-16 2014-06-16 A kind of okra fruit jasmine tea and its production technology Active CN104082471B (en)

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CN104824268A (en) * 2015-03-30 2015-08-12 王明烜 Traditional Chinese medicine health care tea and preparation method thereof
CN104996639A (en) * 2015-08-04 2015-10-28 哈尔滨绿园蔬菜种植加工专业合作社 Abelmoschus esculentus flower tea preparation method
CN105361175B (en) * 2015-09-24 2017-10-27 浙江秀地生物科技有限公司 A kind of preparation method of okra and ginseng compound nutritional lozenge
EP3355700A4 (en) * 2015-10-01 2019-08-21 G. Nofar Food Agencies Ltd Dried fries
CN105211431A (en) * 2015-10-13 2016-01-06 广西兴业县至珍生态园农业科技有限公司 A kind of preparation method of ecosystem gumbo tea
CN105454574A (en) * 2015-11-03 2016-04-06 德兴市东东农业科技开发有限公司 Method for processing flower of Hibiscus esculentus
CN107712174A (en) * 2016-08-11 2018-02-23 宋运杰 A kind of manufacture method of hibiscus esculentus flower tea
CN106615484A (en) * 2017-03-07 2017-05-10 长沙思麦食品开发有限公司 Nutritional health-care abelmoschus esculentus flower and fruit tea and preparation method thereof
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CN107259049A (en) * 2017-06-16 2017-10-20 湖南源绿科技有限公司 A kind of preparation method of okra flowers and fruits nutrient chewable tablet
CN107484861A (en) * 2017-09-29 2017-12-19 洛阳三星有机农业科技有限公司 A kind of gumbo flavor tea prescription
CN107801816B (en) * 2017-10-31 2021-01-19 江苏省农业科学院 Preparation method of okra scented tea with high polysaccharide content and high flavone content
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CN102986995B (en) * 2012-11-02 2014-05-14 西华大学 Okra health-care tea and preparation method thereof
CN103005094A (en) * 2012-12-10 2013-04-03 江苏大学 Preparation method for hibiscus esculentus flower tea

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