Research On The Technology And Application Development Of The Yellow Okra To Keep Fresh And Dry

Okra is rich in dietary fiber,pectin minerals and vitamins.Okra contains a considerable amount of Fe,Cu,Mn,Mg,folic acid,xanthine,lutein and other antioxidants.At present,the domestic breeding and cultivation techniques of okra starch are becoming mature,but there are still many gaps in the preservation,processing and application technology of okra.In this study,in order to solve that the okra concentrate on the market and expand the application of the okra in addition of fresh food form a long-term benign development of the industry,the preservation and the drying of okra and the development of related products are carried out to obtain the proper conditions of okra enzyme deactivation and drying,and provide sufficient theoretical basis for large-scale processing and preservation.What's more okra rice wine and candy tablets are developed to rich the series of products for okra.The main contents and results are as follows:(1)An experimental study on okra enzyme deactivation process:The study uses the okra after harvest to research the technology of preservation and keeping fresh.Thesis compares the way to handle the okra,such as hot water blanching,steam,microwave.We evaluate the result with color,crispness,polyphenol,enzyme activitty etc.Results show that the best way is boiling water at atmospheric pressure blanching,which better condition is enzyme deactivation with 40 seconds in boiling water at atmospheric pressure.After handling in this way,okras are put into the environment of 18 degrees below zero,enzyme activity is significantly lower,the quality is maintained well.(2)An experimental study on okra hot air drying process:This article uses GZ-1 hot air drying experiment device to research okra dried process,and put up with energy consumption comparison factor from the formula of energy consumption,as an evaluation factor of energy consumption,the test determines different drying air temperature,wind speed and the floors of laying on the influence of the drying rate,by combining with the drying rate,energy consumption and sensory quality index,the change of polyphenols content etc parameters as evaluation indexes,we obtain better for hot air drying conditions:temperature of 80?,double floors of laying,wind speed 1.2 m/s at first.After wet basis moisture content is less than 50%speed down to 0.8 m/s.Under this condition,the color index is well,total flavonoids,polyphenols and other active ingredients lose less.(3)Study on microwave drying combined with hot air for okra:This article uses WRD2S-01 microwave hot air experiment device to research okra dried process,and put up with energy consumption comparison factor from the formula of energy consumption,as an evaluation factor of energy consumption,the test determines different drying air temperaturemicrowave power on the influence of the drying rate,by combining with the drying rate?sensory quality index?the change of polyphenols content etc parameters as evaluation indexes,we obtain better for microwave hot air drying conditions:power of 11W/g,temperature of wind 65? at first.When the material surface temperature turns to 80?,we can reduce the power of microwave to 6W/g.In this case,its drying rate is similar with the high strength,while its appearance is of good quality.By compared with the hot air convection drying van,time is shortened by 57%.(4)Okra rice wine:This article studies the processes of okra rice wine's fermentation,such as the time of adding okra and the amount of adding okra.The okra rice wine has a comparison with traditional rice wine in the content of fusel and the physical and chemical index and sensory index were which have been analyzed.Research shows that:okra should be added at the end of the saccharification of rice,10%(wt%)of dry rice should be added,its fermentation conditions are similar with the technology of traditional rice wine.Comparing with the traditional rice wine,fermentation wine is more vigorous,the cycle is shortened.The physical and chemical index of the okra rice wine is similar,the color is deepened,distiller's grains are easier to precipitate,the post-ripening period is shortened,the content of pentanediol is lower and the sensory index is superior to traditional rice wine.(5)Candy tablets:The okra candies were prepared by using wet-pressed tabletting technology with okra and additives.The optimum ratio of okra candy is:okra 20%,maltodextrin 40%,sorbitol 20%,vitamin C 0.003%,corn starch 7%,microcrystalline cellulose 1.2%and magnesium stearate 1.2%,silica 0.597%.The surface of the candy is smooth and beautiful,sweet and sour taste,the hardness and chew are appropriate.It maintains the nutrient,active ingredients and good taste and provides a feasibility basis for the application.