The Development Of Functional Beverage Of Okra

The Okra originated from Africa,is an annual herb of the Malvacae family.The content change trend of total carbohydrate,amino acids,flavonoids,protein,crude fibre and the moisture in Okra fruits that of in the different bearing periods was determinated in this paper,and its biological characteristics was also studied.The results was adopted to determine the best time to pick Okra for manufacturing Okra functional beverage.The fresh Okra fruits was cut and dried and then it was roasted to make the Okra tea.Caramel aroma Okra tea was producted by regulating the roasting temperature.The content of flavonoids and extractives of Okra tea was determined.The Okra tea was evaluated by black tea standard to determine the optimal technique of making the best Okra tea.The important nutritional ingredient of falvonoids,polysaccharide,protein in the Okra fruits was extracted by method of ultrasonic extraction,alcohol precipitation and NaCl solution extraction.And its eliminating capacity of DPPH free radical,hydroxyl radical and super oxygen ions was determined.The researching plan of the best Okra functional beverage formula was arranged by L9 orthogonal.The relish of Okra functional beverage was evaluated by sense to confirm the best technique.Conclusion:1、The biological characteristics of OkraThe overall length,edible part length of Okra,perimeter and weight was increasing first and then flatten out as time goes on.The growing speed of edible part and weight of Okra was fast in 6 days fructification.The moisture content of Okra in different harvesting period was increasing first,then reducing as time goes on.2、The biochemical determination of OkraThe amino acids content of Okra in different harvesting period was reducing first,and then increasing as time goes on.The amino acids content of Okra was the highest in 6 days of fructification.The VC content of Okra was increasing first,and then reducing as time goes on,and the speed of increasing was slow but the speed of reducing is fast.The content of flavonoids,polysaccharide,protein in Okra was reducing as time goes on,the content change trend of flavonoids was unconspicuous before 5 days of fructification,however,the speed of reducing wass increasing after 5 days of fructification.The speed of polysaccharide was declining fast after 4 days.The speed of protein was declining fast after 3 days.The content of crude fibre was growing as time goes on,but the growth speed was slow before 4 days.The results showed that the fourth day after fructification is the best time to pick Okra according to the content of falvonoids,protein,polysaccharide,amino acid,vitamin C,crude fibre.3、Developing Okra teaThe Okra can be used for antioxidant,anti-fatigue and protect liver and stomach.Okra fruits was used as raw material to make the Okra tea by cutting,dealing with microwave or not,drying in the 70℃.And then the Okra dried pieces was roasted in the proper temperature and last for proper time.The results showed that the optimal techinique for making the best Okra tea was microwave treated 1min,drying in 70℃and then roasting in 110℃ for 60min.4、Developing Okra functional beverageThe important nutritional ingredient of the Okra that of flavonoids,crude polysaccharide and protein was extracted and collected.The antioxidant capacity of flavonoids,crude polysaccharide and protein was determined in vitro experiment by means of eliminating the DPPH free radicals,hydroxyl radicals and super oxygen ions.The capacity of eliminating hydroxyl radicals and super oxygen ions was growing with the concentration of polysaccharide increasing.The capacity of eliminating super oxygen ions and the reducing property was growing with the concentration of protein increasing.The capacity of eliminating DPPH radicals and hydroxyl radicals was growing with the concentration of flavonoids increasing.The results showed that the falvonoids,crude polysaccharide and protein extracting from the Okra could eliminate DPPH free radical,hydroxyl free radical and super oxygen ions.The crude solution of Okra functional beverage was extracted by 5、6 and 7 times water of Okra(v/w).The flavor and taste of the Okra functional beverage was adjusted by adding proper amount of the preserved plum,sugar and salt.The results showed that the best Okra functional beverage formula was 7 dilution ratio of the Okra fruits,1.2%preserved plum,4% sugar and 0.05% salt.