CN110623120A - Processing method of okra coffee powder - Google Patents
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Abstract
The invention provides a processing method of okra coffee powder, belonging to the technical field of food processing. The okra coffee powder solves the technical problems that the existing okra coffee powder is poor in taste and the like. The processing method of the okra coffee powder comprises the steps of baking okra seeds, crushing and sieving; microwave drying okra flower, pulverizing, and sieving; and uniformly mixing the okra seed powder and the okra flower powder according to a certain proportion, and adding a certain proportion of coffee mate and white granulated sugar to obtain the target product. The seeds and flowers used in the invention are screened, and the prepared product has high content of flavone and caffeine and is easy to extract; has certain health care function, is similar to natural coffee in color, fragrance and taste, and has good coffee fragrance and bitter taste without adding aromatizer and bittering agent.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a processing method of okra coffee powder.
Background
Okra (abelmoschus esculentus (L.) Moench), a species of okra of the family malvaceae, belongs to annual herbaceous plants, and is widely distributed in tropical to subtropical regions. Okra has various names in China, such as okra, carob bean, sesame seed, kidney tonifying herb and the like. According to ancient books such as Ben Cao gang mu, the root, stem, flower and seed of okra can be used as a medicine, and it is sweet, cold and slippery in nature and flavor, enters heart, lung, kidney, stomach, liver and bladder, and can be used for treating spleen deficiency and hypodynamia, constipation due to intestinal dryness, malignant ulcer, carbuncle and furuncle. In recent years, okra serving as a novel health-care vegetable (mainly tender fruit fresh food) with high nutritional value has the advantages of continuously enlarged planting area and greatly increased yield. The flowers have the characteristics of short flowering period and high yield, the maturation period of capsules is short (generally 4-6 d), if harvesting is not timely, the meat quality is rapidly aged and fiberized, the edible value is reduced immediately and even inedible, farmers have to make tender fruits naturally mature and harvest seeds, and thus the okra flowers and seeds are rich in resources.
The okra flowers are rich in vitamin A, carotene, mucopolysaccharide, flavonoid glycoside and other bioactive substances, particularly have high flavone content, and the flavone content of the okra flowers (12.50-37.60 mg/g) is the first in the current discovered flowers, is higher than the total flavone content of okra fruits (8.49-23.84 mg/g) and is also much higher than the soybean isoflavone content (0.455-6.680 mg/g). Okra has the effects of resisting oxidation, fatigue, cancer, sore and carbuncle and the like, has high development value and can be used for developing functional foods.
The okra seeds have high contents of oil, protein and amino acid, and also contain alkaloid, polyphenol compounds, trace elements and the like, so the okra seeds are valuable food processing raw materials and have high nutrition and development and utilization values. The analysis shows that the oil content of the mature okra seeds is 15-19%, the total content of unsaturated acids reaches 68.8%, wherein the content of linoleic acid accounts for 40%, and the linoleic acid is unsaturated fatty acid necessary for human development. The okra seeds contain 23-25% of protein, the protein contains 18 amino acids, the content of essential amino acids accounts for 30.46% of the total amino acid content, the okra seeds are close to the recommended value (36%) of FAO/WHO for measuring ideal protein resources, and meanwhile, the okra seeds are rich in histidine and arginine required for maintaining normal physiological functions of old people and infants. The polyphenol compounds in the okra seeds mainly comprise oligomeric catechin and flavonol compounds, wherein flavones are abundant, and the plant flavones have wide biological activity and pharmacological activity and are indispensable substances for human health. The okra seeds have high caffeine content, which reaches about 1.0%. Caffeine has effects of exciting central nerve, improving memory, relieving fatigue, resisting oxidation, and resisting cancer. Researches find that the okra seed caffeine has better reducing power and antioxidant activity. The nutritional characteristics, development and utilization research of the okra seeds are still in the primary stage in China, a few reports about the extraction processes of the okra seed oil, the okra seed protein, the okra seed caffeine and the like are only made in recent years, and the deep processing of the okra seed oil, the okra seed protein, the okra seed caffeine and the like is not reported yet. Therefore, the research on the nutritional characteristics, development and utilization of the okra seeds is enhanced, the development of the okra industry is further promoted, and huge social and economic benefits can be generated.
Coffee is consumed as a daily drink in a large amount, the quantity of coffee sold in the world is about more than ten million tons at present, and people in China are interested in coffee and products thereof more and more. In recent years, with the rapid development of economy, the improvement of the living standard of people and the expansion of external communication, the market of the supply and demand of coffee products is continuously expanded, the drinking rate is increased year by year, and the trend of rapid growth is presented. The annual growth rate of Chinese coffee consumption is 10-15%, which is much higher than the growth rate of 2.5% in the world. With the change of eating habits and the influence of western cultures, particularly with the development of economy, China is likely to become one of the countries with the largest coffee consumption in the world in the next 10 years. Coffee belongs to labor intensive industry, and the planting and processing cost is high. The coffee yield in China is very limited, a large amount of foreign exchange is required to be imported every year, and the development of the coffee surrogate has wide market potential in China behind the research of the coffee surrogate in the aspects of economy and the like. Recently, various coffee substitutes free from caffeine have been developed successively in various countries, such as coffee substitutes prepared from weja beans in the united states, coffee-type beverage powders prepared from guava in japan, coffee-flavored milk beverages prepared from barley, rye, chicory and the like in the uk, coffee substitutes prepared from roasted beans as a main component in China, and the like. Although the caffeine-free coffee substitute has the sensory characteristics of natural coffee, the caffeine-free coffee substitute has no effects of refreshing and relieving fatigue, and is not favored by people.
The okra seeds have high caffeine content, have vivid coffee flavor after being processed by a proper process, have natural advantages as a substitute coffee raw material, and can be ground into powder to serve as a coffee additive and a food enhancer in foreign research reports. There is no report on the processing of okra seeds into coffee substitutes in China. The okra flower is rich in nutrition, rich in flavonoids, and rich in fragrance after microwave drying, and can enhance the quality of the coffee substitute.
Disclosure of Invention
The invention provides a processing method of okra coffee powder instead of coffee powder, aiming at solving the technical problems of the prior art that: how to provide a substitute coffee powder product with good taste.
The purpose of the invention can be realized by the following technical scheme:
a processing method of okra coffee powder is characterized by comprising the following steps:
baking okra seeds, crushing and sieving; microwave drying okra flower, pulverizing, and sieving; and uniformly mixing the prepared okra seed powder and okra flower powder in a certain ratio to obtain a coffee powder substitute base material, and adding a certain proportion of coffee mate and white granulated sugar into the base material to obtain the target product.
The okra seeds are selected from one or more of five fortunes, five lucks, green stars, evergreen and kaliban, preferably green stars, are picked when capsules are ripe for 8-10 minutes, are dried at 90-120 ℃ after being picked, and are peeled to obtain the okra seeds.
The okra seeds are baked by using a constant-temperature sand bath pot, the baking temperature is 240-340 ℃, the baking time is 10-22 min, and the preferable time is as follows: the baking temperature is 240-320 ℃, and the baking time is 12-20 min.
The okra seed crushing is specifically that the baked seeds are ground and crushed by a coffee grinder and then sieved by a sieve of 20-60 meshes.
The okra flower variety is one or more of five fortunes, five lucks, green stars, long green and kaliban, preferably kaliban, picked in the flowering season, and subjected to microwave drying with the microwave power of 200-700W for 6-25 min, preferably: the microwave power is 400-600W, and the drying time is 10-20 min.
And crushing the microwave-dried okra flowers by using a hammer mill, and then sieving the crushed okra flowers by using a sieve of 20-40 meshes.
Further, in the processing method of the okra coffee powder, the okra seed powder and the okra flower powder are uniformly mixed according to a certain proportion, and the mass ratio of the okra seed powder to the pollen is 5-15: 1.
In the processing method of the okra coffee powder substitute, the coffee mate and the white granulated sugar are added according to a certain proportion, the coffee mate is non-dairy creamer, and the adding amount is 10-30% of the mass of the coffee powder substitute base material; the addition amount of the white granulated sugar is 15 to 40 percent of the mass of the base material of the coffee powder.
The invention processes okra seeds and flowers into coffee substitutes through technical development, and the technical scheme is as follows: baking, crushing and sieving the specific okra seeds harvested at proper time; microwave drying specific okra flower, pulverizing, and sieving; and uniformly mixing the okra seed powder and the okra flower powder according to a certain proportion, and adding a certain proportion of coffee mate and white granulated sugar to obtain the target product coffee substitute powder. The prepared coffee is similar to natural coffee in terms of substituted pink color, aroma and taste, and does not need to add an aromatizer and a bittering agent, so that the coffee has good coffee aroma and bitter taste; the prepared coffee substitute powder has high content of flavone and caffeine, is easy to extract, and has certain health promotion function.
In the processing process of the technical scheme, the process parameters are strictly controlled, and the proportioning relation of various raw materials is adjusted, so that a better effect can be obtained. The prepared product has higher nutritive value, is similar to natural coffee in color, aroma and taste, and has good coffee aroma and bitter taste without adding an aromatizer and a bittering agent.
Drawings
FIG. 1 is a flow chart of a process for producing a coffee substitute powder.
Detailed Description
The following are specific embodiments of the present invention and are further described with reference to the drawings, but the present invention is not limited to these embodiments.
The main process parameter screening process of the present invention is described in detail below with reference to FIG. 1.
In order to ensure the accuracy of the test and ensure the consistency of the test raw materials, the raw materials used for carrying out the optimization test of various process parameters are the same batch of raw materials provided by Zhejiang sunflower agriculture development Co.
(1) Variety of seed
The content of caffeine measured in five-blessing, qingfu, green star, changli and cariba mature and dry seeds is as follows: 0.318%, 0.432%, 0.738%, 0.331%, 0.531%. From the measurement results, it can be seen that the content of caffeine in the chloranthus japonicus was high. Taking 5g of seeds of each variety, baking for 10min at 300 ℃, grinding and crushing by a coffee grinder, adding 50mL of boiled water for brewing, measuring the cup product, and respectively scoring the flavor: 4. 3, 5 and 4, and preferably using the Lloyd seeds as the raw material for producing the coffee surrogate, wherein the content of the caffeine and the flavor score are integrated.
(2) Picking period
The maturity is differentiated by pod color. The green color becomes light, the yellow color appears and is ripe for 6 minutes, the green part disappears, the yellow color appears and is ripe for 7 minutes, the green color basically disappears, the pod yellowing is ripe for 8 minutes, the pod part changes into yellow brown color and is ripe for 9 minutes, and the pod brown color is ripe for 10 minutes. Picking at 6min maturity, 7 min maturity, 8 min maturity, 9 min maturity and 10min maturity of capsule respectively, drying at 100 ℃, and removing pericarp to obtain seeds. Baking 5g of seeds with each maturity for 10min at 300 ℃, grinding and crushing by a coffee grinder, adding 50mL of boiled water for brewing, and measuring the content of caffeine in the cup and the extract. Selecting the maturity with higher flavor score and higher caffeine content as the optimal picking period, wherein the optimal picking period is 8-10 ripe capsules.
(3) Drying temperature
Timely picking okra capsule, drying at 90, 100, 110, 120 and 130 deg.C, and removing peel to obtain seed. Baking 5g of seeds dried at each temperature for 10min at 300 ℃, grinding and crushing by a coffee grinder, adding 50mL of boiled water for brewing, and measuring the cup product. Selecting the drying temperature with higher flavor score as the optimal drying temperature, wherein the optimal drying temperature is 90-120 ℃.
(4) Baking time and temperature
5g of seeds are taken and put into a digital display constant temperature sand bath kettle for baking, and the baking temperature is respectively as follows: 240. 260, 280, 300, 320 and 340 ℃, and the baking time at each baking temperature is respectively as follows: 10. 12, 14, 16, 18, 20 and 22min, quickly cooling by cold air after baking, grinding by a coffee grinder, taking 5g of the coffee, adding 50mL of boiled water for brewing, measuring the content of caffeine in extract liquor and cup products, and taking the process with higher coffee dissolution and better flavor score as the best baking process. The best baking process comprises the following steps: the baking temperature is 240-340 ℃, the baking time is 10-22 min, preferably the baking temperature is 260-320 ℃, and the baking time is 12-20 min.
(5) Grinding particle size
Grinding and crushing the baked okra seeds, sieving the seeds with 20, 30, 40, 50 and 60-mesh sieves respectively, taking 5g of seed powder, adding 50mL of boiling water for brewing, measuring the content of caffeine in the extract and the content of the extract in a cup, and taking the conditions that the content of caffeine is high, the flavor score is good as the best, and the optimal grinding granularity is 20-60 meshes.
(6) Okra flower variety
The flos Abelmoschi Manihot variety is selected from WUFU, QINGFU, LVXING, LONGLVBAI, and KALI, and is picked in the flower withering period, oven-dried after picking, and measured for flavone content to be 2.14%, 3.12%, 2.74%, 3.31%, and 3.63%, respectively. 2g of flowers dried by a microwave oven are respectively taken, 50mL of boiled water is added for brewing, the cup product is measured, the flavor scores are respectively 3, 2, 3 and 4, the flavor score and the flavone content are integrated, and the kaliba flowers are preferably selected.
(7) Microwave drying of okra flowers
Selecting flowers of Ribes kamura, performing microwave drying, spreading 100g of the flowers in a special microwave oven tray (the special microwave oven tray is made of glass and has a diameter of 30cm), performing microwave drying at power levels of 200W, 300W, 400W, 500W, 600W and 700W respectively, taking out and weighing samples every 2min, and recording data until the weight of the samples is constant. The test result is that the microwave power is 200-700W, the drying time is 6-25 min, and the test is preferably as follows: the microwave power is 400-600W, the drying time is 10-20 min, and the okra flowers can be completely dried under the condition.
(8) Degree of pulverization of okra
Crushing the flowers after microwave drying by using a hammer mill, sieving the crushed flowers by using 20, 30, 40, 50 and 60-mesh sieves respectively, soaking 2g of the flowers with different particle sizes in 50mL of boiling water, and measuring the flavone content in the extracted aqueous solution, wherein the flavone content is high, which indicates that the flavone dissolution rate is high, the particle size with the highest dissolution rate is the best, and the best crushing particle size is 20-40 meshes.
(9) Adding flos Abelmoschi Manihot in the amount
The okra seed powder and the okra flower powder are uniformly mixed according to a certain proportion, the proportion of the okra seed powder to the pollen is 5:1, 7:1, 9:1, 11:1, 13:1, 15:1, 18:1 and 21:1, 5g of the okra seed powder and the pollen are respectively brewed with 50mL of boiling water, and the okra flower tea is measured in a cup, so that the okra flower tea has a better flavor score, and the better proportion is 5-15: 1.
(10) Adding amount of coffee mate and white sugar
5g of coffee powder substitute base material, 50mL of boiled water is added, 5%, 10%, 15%, 20%, 25%, 30% and 35% of mocha coffee mate (non-dairy creamer) by mass of the base material is respectively added, and the higher adding amount of the cup product is 10% -30% when the cup product is measured. Taking 5g of mixed powder added with the coffee mate, adding 50mL of boiling water, respectively adding 15%, 20%, 25%, 30%, 35%, 40%, 45% and 50% of white granulated sugar by mass of the base material, and measuring the cup product, wherein the adding amount of the cup product with higher score is 15% -40%.
The method for measuring the content of the caffeine and the quality of the cup product in the parameter optimization process comprises the following steps:
1) method for measuring content of caffeine by ultraviolet method
a. Drawing a standard curve: accurately weighing 5.0mg of caffeine, adding water to dissolve the caffeine, and fixing the volume to 100mL to obtain 0.05mg/mL caffeine standard solution; taking 2.5, 5, 7.5, 10 and 12.5mL of standard solution in a 50mL volumetric flask respectively to prepare the standard solution with the concentration of 2.5, 5, 7.5, 10 and 12.5ug/mL, taking distilled water as a blank control for zero adjustment, and measuring OD values at the wavelength of 274nm as follows: 0.117, 0.259, 0.388, 0.506 and 0.623, and the absorbance value is regressed by taking the concentration of caffeine as an abscissa, and the regression equation of a standard curve is obtained as follows: y is 0.0504x +0.0004 (R)2＝0.999)。
b. And (3) measuring the content of caffeine: 1g of seed powder (sieved by a 100-mesh sieve), adding 30mL of 95% ethanol, standing and leaching for 20min, then performing ultrasonic extraction at 200W for 30min, and filtering to obtain filtrate. Evaporating the filtrate in water bath, dissolving the residual substance with a small amount of water after volatilizing ethanol, diluting the solution to constant volume in a 250mL volumetric flask, measuring absorbance at 274nm after diluting by 5 times, substituting the absorbance into a standard curve, and calculating caffeine content.
c. And (3) measuring the content of caffeine in the extract: centrifuging the extractive solution at 8000r/min for 10min, collecting supernatant, measuring absorbance at 274nm, substituting the absorbance into standard curve, and calculating caffeine content.
2) Judgment of coffee substitute cup (cup test)
a. Acidity: acidity is an essential feature of coffee, and is the dry sensation that coffee produces on the sublingual margin and the posterior palate. The acidity of coffee is similar to the taste of red wine, with a strong and exciting texture. Without sufficient acidity, the coffee tends to be flat. The acidity of the coffee surrogate was classified into 5 grades based on the cup results, respectively: 1. grades 2, 3, 4 and 5, the higher the grade, the better the acidity.
b. Wet aroma: wet aromas are difficult to separate from flavors. The wet aroma enriches the soft palate with respect to flavor. Some subtle, subtle differences, such as the character of "floral" or "bouquet," come from the wet aroma of brewed coffee. The wet aroma of the coffee surrogate is classified into 5 grades, based on the cup result, respectively: 1. grades 2, 3, 4, and 5, the higher the grade, the better the aroma.
c. Alcohol thickness: alcohol thickness is the sensation of coffee in the mouth, i.e. the sensation of stickiness, heaviness and richness of the coffee on the tongue. The alcohol thickness of the coffee surrogate was classified into 5 grades according to the cup results, respectively: 1. grades 2, 3, 4, 5, the higher the grade the better the alcohol thickness.
d. Flavor: is the overall perception of coffee in the mouth. Acidity, wet aroma and richness are all constituents of the flavour, and it is their balance and homogeneity that gives a general sense of flavour. The flavor of the coffee substitute is graded to be 1-10 points according to the result of cup products by taking moderate-baked commercial Mocha coffee beans as a control (10 points) and referring to the cup product grades of acidity, wet aroma and alcohol thickness.
3) Measurement of flavone content
a. Drawing a standard curve: dissolving 25.0mg of dried rutin standard substance in a 250mL volumetric flask with 50% ethanol, and diluting to constant volume to obtain rutin standard solution, wherein the rutin standard solution is 0, 0.5, 1, 1.5, 2 and 2 respectively.5. 3mL of the standard solution was placed in a 10mL volumetric flask, and 5% NaNO was added20.3mL of the solution was shaken well, allowed to stand for 6min, and then 0.3mL of 10% Al (NO) was added3)3Shaking the solution evenly, standing for 6min, adding 4mL of 1M NaOH solution, shaking evenly, fixing the volume with 60% ethanol to obtain 0, 5, 10, 15, 20, 25 and 30ug/mL rutin standard solutions respectively, standing for 15min, measuring the maximum absorbance value at 510nm with 50% ethanol as a reference, and regressing to obtain a curve with the absorbance value as a vertical coordinate and the rutin concentration as a horizontal coordinate: y is 0.0117x-7E-05(R2 is 0.9963).
b. And (3) measuring the flavone content of okra: accurately weighing 0.3g of dried okra flower, placing into a test tube, adding 4.5mL of 60% ethanol, heating in 80 deg.C water bath for 1h, filtering, repeatedly extracting the residue for 2 times under the same condition, mixing the three extractive solutions, placing 1mL of the extractive solution into a 10mL volumetric flask, adding 5% NaNO20.3mL of the solution was shaken well, allowed to stand for 6min, and then 0.3mL of 10% Al (NO) was added3)3Shaking the solution, standing for 6min, adding 4mL of 1M NaOH solution, shaking, diluting with 60% ethanol to desired volume, measuring absorbance at 510nm with 50% ethanol as reference, and calculating flavone concentration and flavone content in flos Abelmoschi Manihot extract by substituting the absorbance into standard curve.
c. And (3) measuring the content of flavone in the extract liquid: centrifuging the extractive solution at 8000r/min for 10min, collecting supernatant 1mL, placing in 10mL volumetric flask, adding 5% NaNO20.3mL of the solution was shaken well, allowed to stand for 6min, and then 0.3mL of 10% Al (NO) was added3)3Shaking the solution, standing for 6min, adding 1mL NaOH solution 4mL, shaking, diluting with 60% ethanol to desired volume, measuring absorbance at 510nm with 50% ethanol as reference, and calculating flavone concentration of the extractive solution by substituting the absorbance into standard curve.
Example one
As preselection, in the embodiment, okra and lvxing variety is selected, the capsule 8 is picked when being ripe, dried at 120 ℃, peeled to obtain seeds, the seeds are baked for 16min at 280 ℃, ground by a coffee grinder and then sieved by a 40-mesh sieve; selecting flos Abelmoschi Manihot Kabas, picking in the late flowering period, microwave drying at microwave power of 400W for 16min, pulverizing with hammer mill, and sieving with 20 mesh sieve. The okra seed powder and the okra flower powder are uniformly mixed according to the proportion of 11:1, 5g of the okra seed powder and 30% of coffee mate and 40% of white granulated sugar are taken and brewed with 50mL of boiling water, and the cup product is evaluated to be 8 points.
Example two
Selecting okra and green star variety, picking when capsule 9 is ripe, drying at 100 ℃, peeling to obtain seeds, baking the seeds at 300 ℃ for 12min, grinding by a coffee grinder, and sieving by a 50-mesh sieve; selecting flos Abelmoschi Manihot Kabas, picking in the late flowering period, microwave drying at microwave power of 500W for 10min, pulverizing with hammer mill, and sieving with 30 mesh sieve. The okra seed powder and the okra flower powder are uniformly mixed according to a proportion of 14:1, 5g of the okra seed powder and 20% of coffee mate and 30% of white granulated sugar are taken and brewed with 50mL of boiling water, and the cup product is evaluated to be 7 points.
EXAMPLE III
Selecting okra and green star variety, picking when capsule 8 is ripe, drying at 110 ℃, peeling to obtain seeds, baking the seeds at 300 ℃ for 10min, grinding by a coffee grinder, and sieving by a 40-mesh sieve; selecting flos Abelmoschi Manihot Kabas, picking in the late flowering period, microwave drying at microwave power of 400W for 16min, pulverizing with hammer mill, and sieving with 40 mesh sieve. The okra seed powder and the okra flower powder are uniformly mixed according to the proportion of 11:1, 5g of the okra seed powder and 25% of coffee mate and 30% of white granulated sugar are taken and brewed with 50mL of boiling water, and the cup product is evaluated to be 7 points.
Example four
Selecting okra and green star variety, picking when capsule 9 is ripe, drying at 100 ℃, peeling to obtain seeds, baking the seeds at 280 ℃ for 14min, grinding by a coffee grinder, and sieving by a 50-mesh sieve; selecting flos Abelmoschi Manihot Kabas, picking in the late flowering period, microwave drying at microwave power of 500W for 10min, pulverizing with hammer mill, and sieving with 20 mesh sieve. The okra seed powder and the okra flower powder are uniformly mixed according to a proportion of 14:1, 5g of the okra seed powder and 20% of coffee mate and 40% of white granulated sugar are taken and brewed with 50mL of boiling water, and the cup product is evaluated to be 7 points.
The specific embodiments described herein are merely illustrative of the principles of the invention. Various modifications or additions may be made or substituted in a similar manner to the specific embodiments described herein by those skilled in the art without departing from the scope of the invention as defined in the appending claims.
Claims (10)
1. A processing method of okra coffee powder is characterized by comprising the following steps:
1) baking okra seeds, crushing and sieving; microwave drying flos Abelmoschi Manihot, pulverizing, and sieving;
2) and uniformly mixing the prepared okra seed powder and okra flower powder in proportion to obtain a coffee powder base material, and adding coffee mate and white granulated sugar to obtain the target product.
2. The processing method of okra coffee powder as claimed in claim 1, wherein the okra seed variety is one or more of Wufu, Qingfu, Luxing, ChangGreen or Cariba, the harvesting period of capsule is 8-10 minutes ripe, the capsule is dried at 90-120 ℃ after harvesting, and the seed is obtained by peeling.
3. The processing method of okra coffee powder as claimed in claim 1, wherein the okra seeds are baked at 240-340 ℃ for 10-22 min.
4. The processing method of okra coffee powder as claimed in claim 3, wherein the okra seeds are baked at 260-320 ℃ for 12-20 min.
5. The processing method of okra coffee powder as claimed in claim 1, wherein the roasted seeds are ground and pulverized by a coffee grinder and then sieved with a 20-60 mesh sieve.
6. The processing method of okra powder as claimed in claim 1, wherein the okra flower is one or more of the varieties "Wufu", "Qingfu", "Luxing", "Changbai" and "Cariba", picked in the flowering season, dried by microwave, the microwave power per 100g of flower is 200-700W, and the drying time is 6-25 min.
7. The processing method according to claim 6, wherein the microwave power per 100g of flowers is 400-600W and the drying time is 10-20 min.
8. The processing method according to claim 1, wherein the microwave-dried okra flowers are pulverized by a hammer mill and then sieved with a 20-40 mesh sieve.
9. The processing method according to claim 1, wherein the mass ratio of okra seed powder to pollen is 5-15: 1.
10. The processing method according to claim 1, wherein the addition amount of the coffee mate is 10-30% of the mass of the substitute coffee powder base material, and the addition amount of the white granulated sugar is 15-40% of the mass of the substitute coffee powder base material.
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| CN113892570A (en) * | 2021-10-29 | 2022-01-07 | 海南一哟食品有限公司 | Green kumquat plant beverage and preparation process thereof |
| CN114847382A (en) * | 2021-01-20 | 2022-08-05 | 金花葵生物科技(北京)有限公司 | Instant synergistic beauty coffee and preparation method thereof |
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| CN113892570A (en) * | 2021-10-29 | 2022-01-07 | 海南一哟食品有限公司 | Green kumquat plant beverage and preparation process thereof |
| CN113892570B (en) * | 2021-10-29 | 2023-06-27 | 海南一哟食品有限公司 | Green kumquat plant beverage and preparation process thereof |
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