Quality Change of Okra Concentrate during Processing and Its Control Technology
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Abstract:
Pectinase clarification and ultrafiltration were used to clarify okra juice and the juice was vacuum concentrated at different temperatures. The quality change and processing technology of concentrated okra juice were studied in terms of nutrient composition and phenolic composition. The results showed that the optimum preparation conditions of the enzymatic juice were as follows: the enzymatic hydrolysis temperature was 40 ℃, the enzymatic hydrolysis time was 65 min, the enzyme dosage was 0.21 g/L, the optimal vacuum concentration temperature was 41 ℃, the ultrafiltration membrane with an aperture of 67 ku had a better ultrafiltration effect, the light transmittance was up to 96.24%. And the concentrated okra juice contained 9 phenolic substances. In addition, the changes of various nutrients in the production process of concentrated okra are also studied to verify whether the optimized production technical parameters can well retain the original nutritional components of okra. In the process of concentrated okra juice production, its main nutrients contents increased by 4.81%~23.42% during pectinase treatment. It was obviously lost in ultrafiltration, with a retention rate of 65.38%~83.59%; it was less lost in vacuum concentration, and the retention rate was between 93.56%~98.82%. The clarification and concentration processes are the main processes for the production of concentrated okra concentrated juice. Controlling enzymolysis, ultrafiltration and vacuum conditions can provide theoretical guidance for the technical production of concentrated okra concentrated juice.
