CN108813459A - A kind of okra processing method - Google Patents
A kind of okra processing method Download PDFInfo
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- CN108813459A CN108813459A CN201810636398.6A CN201810636398A CN108813459A CN 108813459 A CN108813459 A CN 108813459A CN 201810636398 A CN201810636398 A CN 201810636398A CN 108813459 A CN108813459 A CN 108813459A
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- 241001075517 Abelmoschus Species 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 201000010099 disease Diseases 0.000 claims abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 description 12
- 230000035764 nutrition Effects 0.000 description 11
- 240000004507 Abelmoschus esculentus Species 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 244000013123 dwarf bean Species 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 239000007937 lozenge Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229910002091 carbon monoxide Inorganic materials 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000005431 greenhouse gas Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
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- 230000004060 metabolic process Effects 0.000 description 2
- 229940100688 oral solution Drugs 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 241000883966 Astrophytum capricorne Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910021592 Copper(II) chloride Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000153234 Hibiscus abelmoschus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 241001579678 Panthea coenobita Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of okra processing methods, include the following steps：(1) whole okra that be disease-free, not damaged and including tender okra pod, flower and tender leaf is chosen, raw material is used as after surface clean；(2) okra whole by step (1) processing is carried out heat thermostability；(3) by okra whole by step (2) processing through CO2Processing carries out enzyme removal protecting color；(4) staged will be carried out since -2 DEG C by the whole okra of step (3) processing and be cooled to -30 DEG C, and in -30 DEG C of 10~25min of holding, obtain whole quick-frozen finished product.The nutriment and color of product okra of the invention retain well, can be processed into numerous food extensively.Okra processing mode of the invention can preferably retain all kinds of nutriments in whole okra tissue, while use the various pieces in tissue, be suitable for numerous food process systems.
Description
Technical field
The present invention relates to food processing fields, are specifically related to a kind of okra treatment process.
Background technique
Okra (Abelmoschus esculentus (Linn.) Moench), also known as gumbo.Because its shape is like goat's horn,
Also there is title swordweed.Belong to the annual herb plant of Malvaceae Abelmoschus Abelmoschus esculentus kind.Generally based on edible okra fruit pod,
Other positions include that tender leaf, flower, bud are all edible.Okra has higher nutritive value, microelement packet rich in
Include zinc, manganese, copper, calcium, magnesium etc., at the same tender okra pod contain a kind of mucus shape polysaccharide by poly galactolipin, galactan, I
Primary glycan and pectin are constituted, and are a kind of abundant sources of pectin.Okra amino acid composition rich in simultaneously, especially
Setose abelmoschus seed includes 18 kinds of amino acid, includes the essential amino acid of needed by human body, while setose abelmoschus seed flavones rich in
Content is about 2.8%, is much higher than soybean.Simultaneously also containing vitamins such as VC, VB1, VB2 and VA.
At present studies have reported that proving that okra plays the role of antifatigue, anticancer and reduces blood glucose, blood lipid.Meat is fresh simultaneously
It is tender palatable to will be widely welcomed in recent years by people.
Active function with okra is gradually recognized, and the plantation and production of okra also start to carry out extensively, at present
Main Land use systems are still to enter dish fresh food with tender okra pod, this causes centainly to waste to other edible portions, together
Shi Liyong method is more single, and common application mode is that okra is fabricated to vegetables are dry and vegetable in addition to direct edible pods
Dish can, wherein mostly with scalding, acidity CuCl2Processing is to carry out color protection, but effect of color protection is general mostly, while handling
In the process have the nutrition of okra compared with havoc.
The Chinese invention application documents of Publication No. 107771914A disclose a kind of okra deep working method.Okra
Raw material is selected, immerses in sodium chloride solution, cleans up, ozone and microwave combined sterilization, freezes, and the okra after sterilization is cold
But after being -2~0 DEG C to its central temperature, make at it in ultrasonic environment, thaw and slice, the okra raw material after freezing pass through
Select, thaw through flowing water, be cut into the thin slice of thickness 0.2-0.3cm, diameter 1-2cm specification, it is quick-frozen, the okra piece cut -
40~-36 DEG C of freezing 5-6min must freeze okra slice, be packaged, seal as finished product.Invention processing needs first cold
Freeze, then the slice that thaws, then to carry out thin slice quick-frozen, during freeze-thaw is quick-frozen again, the inside nutrition of okra and structure
It will receive certain influence.
Summary of the invention
The present invention provides a kind of high value preserving color protection okra processing method, the okra product handled by this method
The nutritional ingredient and color in okra are more completely remained, and is suitble to continue with into multiple product.
A kind of okra processing method, includes the following steps：
(1) whole okra that be disease-free, not damaged and including tender okra pod, flower and tender leaf is chosen, it is clear by surface
Raw material is used as after washing.
(2) okra whole by step (1) processing is carried out heat thermostability；
(3) by okra whole by step (2) processing through high CO2Processing carries out enzyme removal protecting color；
(4) staged will be carried out since -2 DEG C by the whole okra of step (3) processing be cooled to -30 DEG C, and -
30 DEG C of 10~25min of holding, obtain whole quick-frozen finished product.
The present invention choose whole gumbo include green bean, flower and tender leaf carry out after the pre-treatment staged cool down whole it is quick-frozen,
Obtained product does not have whole okra finished product of multigelation process, if desired there is further deep processing later, can also not
It need to thaw and directly be crushed or dried at low temperature.
By step (4), treated that okra subsequent can continue is processed into corresponding nutrition dry powder, electuary, tabletting at containing
Piece, oral solution etc..
Using hot steam it is short it is sharp by the way of to okra carry out surface sterilizing processing, it is preferable that Heat thermostability in step (2)
Condition is：80~85 DEG C of hot steams carry out 30~40s.
It is further preferred that Heat thermostability condition is in step (2)：80 hot steams carry out 40s.
Preferably, the enzyme removal protecting color in step (3) rises CO using staged2；CO after 3min2Volume fraction rises to 5%, then
CO after 3min2Volume fraction rises to CO after 10%, then 2min2Volume fraction rises to 15%, keeps CO after 2min2Volume fraction liter
To 20%, CO26~15min is kept under the conditions of volume fraction 20%.Volume fraction is CO herein2Accounting in mixing air.
Staged rises CO2It can prevent fresh gumbo from abruptly entering high CO2The violent metabolism of inadaptable generation is anti-in environment
Should and CO2Intoxicating phenomenon.CO is used simultaneously2Carrying out enzyme deactivation sterilization is to reduce greenhouse gases to effective recycling of greenhouse gases
Discharge.
Preferably, the staged in step (4), which cools down, is：Since -2 DEG C, it is down to -6 DEG C after 2min, is dropped after 2min
To -12 DEG C, -20 DEG C are down to after 2min, is down to -30 DEG C after 2min.
Staged cooling, which improves fresh okra, enables nutriment therein more completely to protect Hypothermia Tolerance
It stays, while reducing the energy consumption for being always maintained at low temperature.
It is further preferred that in -30 DEG C of 10~20min of holding in step (4).
It is raw material that the present invention, which chooses fresh not damaged and disease complete okra, short using hot steam after cleaning drains
Radical row sterilization, uses high CO later2Enzyme removal protecting color is carried out, reusing staged cooling includes green bean, flower to whole okra
Freeze to obtain finished product with tender leaf, a series of other products such as nutrition dry powder, lozenge and oral solution can be further processed into again.
The nutriment and color of product okra of the invention retain well, can be processed into numerous food extensively.The yellow autumn of the invention
Certain herbaceous plants with big flowers processing mode can preferably retain all kinds of nutriments in whole okra tissue, while use each in tissue
Part is suitable for numerous food process systems.
Compared with prior art, the present invention has the advantages that：
(1) have the function that kill surface microorganism using the short sharp processing okra of hot steam, while protecting most possibly
The nutriment in okra has been stayed, while having reduced the influence of meeting okra surface color
(2) high CO is used2Okra is handled using wherein enzyme loss of activity relevant to color metabolism, to reach color protection
Purpose, while using staged rise CO2Reduce the influence to nutriment in okra and color itself.CO simultaneously2As one
Kind greenhouse gases, can be utilized in a new manner, create value.
(3) freeze complete okra after cooling down using staged, can preferably retain nutrition and color in okra
Staged, which reduces, simultaneously freezes energy consumption.It can continue the processing technologys such as connection is dry, crushes after freezing and be fabricated to battalion
Support other food such as dry powder, lozenge.
(4) the use of the method for the present invention includes that green bean, flower and tender leaf whole freeze to complete okra, retain okra
In nutrition in each tissue, while improving the utilization rate of other edible portions of okra.
(5) hot steam is short swashs and high CO later2Processing has certain mutual promoting action, and hot steam is short to swash mainly killing
The microorganism on gumbo surface and enzyme, and high CO later2Gumbo further internal enzyme and some intrusions are killed in processing
Microorganism.Synergistic effect by two steps thoroughly carries out sterilising and enzyme inactivating to okra.
Specific embodiment
Below by embodiment, invention is further explained, its object is to specifically, clearly articulate this
The protection scope that the content of invention is not intended to limit the present invention.Anyone skilled in the art the invention discloses
In technical scope, it is subject to equivalent substitution or change according to the technical scheme of the invention and its inventive conception, should all covers in this hair
Within bright protection scope.
Embodiment 1
Disease-free, undamaged complete tender okra pod, flower and tender leaf are chosen after surface is simply cleaned, uses 85 DEG C
After hot steam carries out the short sharp processing progress surface microorganism killing processing of 30s, high CO2 is carried out using staged and rises CO2, after 3min
It rises to after 5%, 3min after rising to 10%, 2min and rises to 15%, rise to 20%, 20%CO after keeping 2min2It, will after keeping 8min
Whole okra includes that green bean, flower and tender leaf carry out staged cooling since -2 DEG C, -6 DEG C is down to after 2min, after 2min
Be down to -12 DEG C, -20 DEG C be down to after 2min, be down to -30 DEG C after 2min, and in -30 DEG C of holding 15min, obtain whole it is quick-frozen at
Product.Quick-frozen finished product is subjected to vacuum drying and corresponding okra nutrition dry powder can be obtained in crushing.This okra nutrition dry powder contains
There are total reducing sugar 17.26%, polysaccharide 1.53%, amino acid 5.63%, general flavone 1.90%.
Embodiment 2
Disease-free, undamaged complete tender okra pod, flower and tender leaf are chosen after surface is simply cleaned, uses 80 DEG C
After hot steam carries out the short sharp processing progress surface microorganism killing processing of 40s, high CO is carried out2CO is risen using staged2, after 3min
It rises to after 5%, 3min after rising to 10%, 2min and rises to 15%, rise to 20%, 20%CO after keeping 2min2It, will after keeping 8min
Whole okra includes that green bean, flower and tender leaf carry out staged cooling since -2 DEG C, -6 DEG C is down to after 2min, after 2min
Be down to -12 DEG C, -20 DEG C be down to after 2min, be down to -30 DEG C after 2min, and in -30 DEG C of holding 10min, obtain whole it is quick-frozen at
Product.By quick-frozen finished product carry out vacuum drying and crushing corresponding okra nutrition dry powder can be obtained, further with other additives
Tabletting is fabricated to lozenge.This okra lozenge contains total reducing sugar 16.73%, polysaccharide 1.80%, amino acid 4.73%, general flavone
1.88%.
Embodiment 3
Disease-free, undamaged complete tender okra pod, flower and tender leaf are chosen after surface is simply cleaned, uses 80 DEG C
After hot steam carries out the short sharp processing progress surface microorganism killing processing of 30s, high CO is carried out2CO is risen using staged2, after 3min
It rises to after 5%, 3min after rising to 10%, 2min and rises to 15%, rise to 20%, 20%CO after keeping 2min2After keeping 15min,
Include that green bean, flower and tender leaf carry out staged cooling since -2 DEG C by whole okra, -6 DEG C is down to after 2min, after 2min
After be down to -12 DEG C, -20 DEG C are down to after 2min, is down to -30 DEG C after 2min, and in -30 DEG C of holding 20min, obtain whole it is quick-frozen at
Product.Quick-frozen finished product is directly crushed then to be fabricated to infusion together with other food materials or extract at low temperature and is fabricated to nutrition and takes orally
Liquid.This okra nutrition dry powder contains total reducing sugar 19.54%, polysaccharide 1.62%, amino acid 3.95%, general flavone 1.37%.
Obtained okra surface color keeps bud green, amino therein after processing by above-mentioned several embodiments
Acid content improves 40%~60% compared with general setose abelmoschus, and flavones content improves 30%~40%, and vitamin contains
Amount improves 30%~50%
The foregoing is merely the specific implementation cases of the invention patent, but the technical characteristic of the invention patent is not limited to
This, within the field of the present invention, made changes or modifications all cover of the invention special any those skilled in the relevant art
Among sharp range.
Claims (6)
1. a kind of okra processing method, which is characterized in that include the following steps：
(1) whole okra that be disease-free, not damaged and including tender okra pod, flower and tender leaf is chosen, after surface clean
As raw material.
(2) okra whole by step (1) processing is carried out heat thermostability；
(3) by okra whole by step (2) processing through CO2Processing carries out enzyme removal protecting color；
(4) staged will be carried out since -2 DEG C by the whole okra of step (3) processing and be cooled to -30 DEG C, and at -30 DEG C
10~25min is kept, whole quick-frozen finished product is obtained.
2. okra processing method according to claim 1, which is characterized in that Heat thermostability condition is in step (2)：80~
85 DEG C of hot steams carry out 30~40s.
3. okra processing method according to claim 1, which is characterized in that Heat thermostability condition is in step (2)：80℃
Hot steam carries out 40s.
4. okra processing method according to claim 1, which is characterized in that the enzyme removal protecting color in step (3) uses ladder
Formula rises CO2；CO after 3min2Volume fraction rises to CO after 5%, then 3min2Volume fraction rises to CO after 10%, then 2min2Volume point
Several litres to 15%, keep CO after 2min2Volume fraction rises to 20%, CO26~15min is kept under the conditions of volume fraction 20%.
5. okra processing method according to claim 1, which is characterized in that the staged in step (4), which cools down, is：From -2
DEG C start, is down to -6 DEG C after 2min, -12 DEG C are down to after 2min, -20 DEG C are down to after 2min, is down to -30 DEG C after 2min.
6. okra processing method according to claim 1, which is characterized in that in step (4) -30 DEG C keep 10~
20min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810636398.6A CN108813459A (en) | 2018-06-20 | 2018-06-20 | A kind of okra processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810636398.6A CN108813459A (en) | 2018-06-20 | 2018-06-20 | A kind of okra processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813459A true CN108813459A (en) | 2018-11-16 |
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| CN201810636398.6A Pending CN108813459A (en) | 2018-06-20 | 2018-06-20 | A kind of okra processing method |
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| JP2008212126A (en) * | 2007-03-08 | 2008-09-18 | Unicolloid Inc | Avocado fruit flesh processed product and production and its preservation method |
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| CN108013397A (en) * | 2017-12-03 | 2018-05-11 | 冯道启 | A kind of canned okra and preparation method thereof |
| CN108041498A (en) * | 2017-12-14 | 2018-05-18 | 厦门市花果山食品有限公司 | A kind of production method of instant gumbo crisp chip |
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| JP2008212126A (en) * | 2007-03-08 | 2008-09-18 | Unicolloid Inc | Avocado fruit flesh processed product and production and its preservation method |
| CN102640788A (en) * | 2012-04-25 | 2012-08-22 | 浙江佳伊乐食品有限公司 | Processing method of nutritional frozen Hibiscus esculentus slice |
| CN105192052A (en) * | 2015-10-23 | 2015-12-30 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method for quick-frozen okra |
| CN108013397A (en) * | 2017-12-03 | 2018-05-11 | 冯道启 | A kind of canned okra and preparation method thereof |
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Application publication date: 20181116 |