CN116041564A

CN116041564A - Method for extracting okra gum from okra straw and application of okra gum

Info

Publication number: CN116041564A
Application number: CN202310026504.XA
Authority: CN
Inventors: 杨松涛
Original assignee: Qingdao Dehui Marine Biotechnology Co ltd
Current assignee: Qingdao Dehui Marine Biotechnology Co ltd
Priority date: 2023-01-09
Filing date: 2023-01-09
Publication date: 2023-05-02

Abstract

The application relates to the field of straw utilization, and particularly discloses a method for extracting okra gum from okra straw and application of okra gum. The method for extracting okra gum from okra straw comprises the following steps: s1, sorting, cleaning, rolling and peeling okra straws to obtain straw skins and straw cores; s2, crushing straw peel, adding the crushed straw peel into deionized water at 30-50 ℃ for soaking, and then performing ultrasonic extraction for 30-40min under the power of 800-820W; s3, centrifugally separating the extracting solution obtained in the step S2 to obtain okra glue solution; s4, concentrating the okra glue solution through low-temperature vacuum, and freeze-drying to obtain the okra glue. The okra gum can be used as a modifier of rice and flour products, and has the advantages of increasing the water holding capacity, the strength and the elasticity of flour or rice; in addition, the comprehensive utilization method has the advantages of increasing the utilization value of okra straws, increasing peasant income and reducing environmental pollution caused by incineration.

Description

Method for extracting okra gum from okra straw and application of okra gum

Technical Field

The application relates to the technical field of straw utilization, in particular to a method for extracting okra gum from okra straw and application of okra gum.

Background

Okra is a common herb plant, also called horseradish, coffee-mallow and the like, and tender fruits, leaves, buds and flowers of okra can be eaten. Okra is rich in various nutrient substances such as vitamins, minerals, polysaccharide, flavone, pectin, zinc, selenium and the like, has various effects of resisting oxidation, resisting tumors, reducing blood fat and the like, can help digestion, reduce blood fat, strengthen physical strength and endurance of people after being eaten frequently, and has the effects of protecting intestines and stomach, liver, skin and mucous membrane and enhancing skin elasticity; it has therapeutic effects on gastritis, gastric ulcer, and liver, and also has effects in enhancing physical endurance and tonifying kidney, and can be used as popular vegetable in Japanese and western countries, and the preferred vegetable for athletes in many Africa, especially for the elderly.

The Chinese patent application document with the application number of CN201410847844.X discloses an extraction method of okra pectin, which comprises the steps of crushing fresh okra fruits, adding distilled water, performing microwave extraction, cooling, decoloring, filtering, precipitating with ethanol, centrifuging, and freeze-drying an extract to obtain okra pectin dry powder; the Chinese patent application No. CN201910892819.6 discloses a method for extracting okra gum by spray drying and application thereof in cosmetics, wherein okra gum powder is prepared from okra fruits by a production process of cleaning, wall breaking, thermal hydrolysis, separation (distillation, decolorization, filtration/centrifugation), spray drying, sterilization and finished product.

The research on okra at home and abroad at present is mainly reflected in edible, medicinal, health-care and other values of okra fruits, the straw is as high as 2-3 m, the high plant variety is as high as 0.5-1 m, the short plant variety can obtain about 2 tons of fresh okra straw per mu, the annual planting area of okra is 20 ten thousand mu in China, the quantity is very large, the rhizome parts of okra with skin straw are all lignified, the decomposition and the decomposition are difficult, the straw cannot be returned to the field directly, the composting or bioconversion effect is poor, and the environmental pollution is caused by direct burning.

Disclosure of Invention

In order to solve the problem that okra straws are difficult to return to fields and burn to cause environmental pollution, the application provides a method for extracting okra gum from okra straws and application of okra gum.

In a first aspect, the application provides a comprehensive utilization method of okra straw, which adopts the following technical scheme:

a method for extracting okra gum from okra straw comprises the following steps:

s1, sorting, cleaning, rolling and peeling okra straws to obtain straw skins and straw cores;

s2, crushing straw peel, adding the crushed straw peel into deionized water at 30-50 ℃ for soaking, and then performing ultrasonic extraction for 30-40min under the power of 800-820W;

s3, centrifugally separating the extracting solution obtained in the step S2 to obtain okra glue solution;

s4, concentrating the okra glue solution through low-temperature vacuum, and freeze-drying to obtain the okra glue.

By adopting the technical scheme, the okra straw is peeled, the straw skin is obtained, after the straw skin is crushed, the okra gum is obtained through ultrasonic extraction, centrifugation and concentration, the pore structure of okra straw cells is increased through ultrasonic extraction, the intracellular and extracellular heat and mass transfer process is promoted, the porous structure is the free condition of okra gum extraction, the extraction rate of okra gum is further improved, a new development space is provided for agricultural resources which cannot be returned to the field directly, industrialization and modernization of the okra gum are realized, the combination of agriculture and industry is promoted, the sustainable development of the environment and society and harmony is promoted, the income of peasants is increased, and the environmental pollution caused by burning okra straw is avoided.

Optionally, in the step S2, the ratio of the straw skin to deionized water is 1:35-40 during ultrasonic extraction.

By adopting the technical scheme, after crushing okra straw skin, ultrasonic auxiliary extraction is utilized, cavitation effect can be generated when ultrasonic propagates in a liquid environment, a pulsation process of bubble growth collapse is induced, the bubble collapse corresponds to the extreme environment of high temperature and high pressure at the moment, microjet is generated at a raw material interface, the cell wall of the microjet is destroyed, pectin extraction is greatly facilitated, and the ultrasonic auxiliary extraction technology improves the extraction rate of okra gum to a certain extent.

Optionally, in the step S2, during ultrasonic extraction, the pH value of the acid solution is adjusted to 5.5-6.

By adopting the technical scheme, the ultrasonic environment is controlled to be 5.5-6 by using the acid liquor, under the condition, the okra gum is better extracted by ultrasonic energy, and the extraction rate is improved.

Optionally, the acid solution is hydrochloric acid.

By adopting the technical scheme, the hydrochloric acid is low in cost, and the extraction rate of the okra gum is higher.

Optionally, in the step S2, the extraction temperature is 60-70 ℃ during ultrasonic extraction.

By adopting the technical scheme, at the temperature, the cavitation effect generated by ultrasonic waves is severe, the breaking capacity to the cell walls of straw peels is strong, the dissolution of okra gum is facilitated, if the ultrasonic power is too high, the structure of the okra gum can be damaged, and the extraction rate of the okra gum is reduced.

In a second aspect, the application provides an application of okra gum, which adopts the following technical scheme:

an application of okra gum obtained by a method for extracting okra gum from okra straw is used as a modifier of rice and flour products.

By adopting the technical scheme, rice and wheat are main grain crops in China, but the wheat in China is influenced by factors such as varieties, climate, soil and the like, and mostly belongs to the current situation that the wheat with medium and low gluten rate and weak gluten strength cannot meet the requirement of producing higher nutritional molded products, and the rice has poor viscosity, low elasticity and poor waxy property, so that the wheat modifier is required to be used for improving the gluten property of flour or rice.

Optionally, the rice and flour product modifier comprises the following components in parts by weight: 2-3 parts of okra gum, 3-5 parts of tremella polysaccharide, 0.2-0.5 part of glutamine transaminase and 4-6 parts of rice protein.

By adopting the technical scheme, substances such as tremella polysaccharide and the like are also added into the rice and flour product modifier, and the tremella polysaccharide has an antioxidation effect, can improve the rheological property and the mechanical processing property of dough, and ensures that the produced flour product has better texture and taste; the rice protein has better water retention property, so that the dough has higher water content and better elasticity, and the glutamine transaminase can catalyze the gluten protein to generate covalent crosslinking, so that the three-dimensional network structure becomes more compact, the gluten force of the gluten protein is increased, the stability time and the breaking time of the dough are improved, and the hydrophilicity and the water retention property of the dough are improved.

Optionally, the using method of the rice and flour product modifier comprises the following steps:

mixing a rice and flour product modifier and a rice and flour product treating agent, adding into flour or rice, and uniformly stirring, wherein the rice and flour product treating agent comprises cucurbit anti-freezing protein and soybean protein isolate in a mass ratio of 1:2-4.

The quick-frozen food is widely used in China, and develops quickly, along with the change of consciousness, consumers have higher requirements on quick-frozen flour products, and good quick-frozen flour products cannot crack, paste soup and the like in the thawing and cooking processes, so that the flour has better freeze-thawing stability, can endure multiple thawing-freezing cycle processes and has lower water separation rate, the flour has better freeze-thawing stability, by adopting the technical scheme, the rice and flour product modifier and the rice and flour product treating agent are matched and then added into the flour, and the soybean protein isolate has film forming property, can adhere cucurbituril protein in the flour, has crystallization resistance, can prevent the lower temperature during cold storage from causing the toughness of the flour to be reduced, and the ice crystal is adhered on the surface of the flour, so that the flour is frozen, and loses more moisture and breaks during thawing, thereby improving the freeze-thawing stability of the flour.

Optionally, the mass ratio of the rice and flour product modifier to the flour or the rice is 3-5:100, and the mass ratio of the rice and flour product modifier to the flour or the rice is 1-3:100.

By adopting the technical scheme, the rice and flour product modifier and flour or rice are mixed according to a certain proportion, so that the gluten property of the flour or rice can be better improved, and the water holding capacity can be improved.

In summary, the present application has the following beneficial effects:

1. because the okra straw is peeled to obtain the straw skin and the straw core, and the straw skin is subjected to ultrasonic extraction under the acidic condition to obtain the okra gum, the okra straw which cannot be returned to the field directly is recycled, the income is increased, and the environmental pollution caused by burning the okra straw is reduced.

2. The okra gum obtained by extracting the straw peel is used as a rice and flour product modifier, and the rice and flour product modifier also contains tremella polysaccharide and other components, so that an antioxidant and antibacterial fresh-keeping network can be formed in the dough, water loss is prevented, and the rice and flour product treating agent can enable the flour product to have good compactness and elasticity after being frozen and stored.

Detailed Description

Examples

Example 1: a method for extracting okra gum from okra straw comprises the following steps:

s1, cleaning okra straws, and peeling to obtain straw skins and straw cores;

s2, crushing straw skins, adding the straw skins into deionized water at 50 ℃ for soaking according to the mass ratio of the straw skins to the deionized water of 1:40, adjusting the pH value to 6 by hydrochloric acid, and then performing ultrasonic extraction for 30min under the power of 820W, wherein the ultrasonic extraction temperature is 70 ℃;

s3, centrifugally separating the extracting solution obtained in the step S2 for 20min at the rotating speed of 4500r/min to obtain okra glue solution;

s4, concentrating the okra glue solution by a low-temperature vacuum technology until the relative density is 1.2 at 65 ℃, and freeze-drying to obtain the okra glue, wherein the low-temperature vacuum temperature is 30 ℃ and the pressure is-0.08 MPa.

Example 2: a method for extracting okra gum from okra straw comprises the following steps:

s1, cleaning okra straws, and peeling to obtain straw skins and straw cores;

s2, crushing straw skins, adding the straw skins into deionized water at 30 ℃ for soaking according to the mass ratio of the straw skins to the deionized water of 1:35, adjusting the pH value to 5.5 by hydrochloric acid, and then performing ultrasonic extraction for 40min under the power of 800W, wherein the ultrasonic extraction temperature is 60 ℃;

Example 3: a method for extracting okra gum from okra straw is different from example 1 in that in step S2, hydrochloric acid is used to adjust the pH to 4.

Example 4: a method for extracting okra gum from okra straw is different from example 1 in that in step S2, nitric acid is used to adjust pH to 5.5.

Example 5: a method for extracting okra gum from okra straw is different from example 1 in that in step S2, the ultrasonic extraction temperature is normal temperature.

Example 6: a method for extracting okra gum from okra straw is different from example 1 in that in step S2, the ultrasonic extraction temperature is 80 ℃.

Example 7: a rice and flour product modifier is prepared by mixing the following raw materials by mass: 3kg of okra gum prepared in example 1, 5kg of tremella polysaccharide, 0.2kg of glutamine transaminase and 6kg of rice protein; the using method of the rice and flour product modifier comprises the following steps: mixing 50g of rice and flour product modifier and 30g of rice and flour product treating agent, adding into 1000g of flour, and uniformly stirring, wherein the rice and flour product treating agent comprises cucurbit anti-freezing protein and soybean protein isolate in a mass ratio of 1:4.

Example 8: a rice and flour product modifier is prepared by mixing the following raw materials by mass: 2kg of okra gum prepared in example 1, 3kg of tremella polysaccharide, 0.5kg of glutamine transaminase and 4kg of rice protein; the using method of the rice and flour product modifier comprises the following steps: mixing 30g of rice and flour product modifier and 10g of rice and flour product treating agent, adding into 1000g of flour, and uniformly stirring, wherein the rice and flour product treating agent comprises cucurbit anti-freezing protein and soybean protein isolate in a mass ratio of 1:2.

Example 9: a rice and flour product improver is different from example 7 in that tremella polysaccharide is not added.

Example 10: a rice and flour product improver is different from example 7 in that no rice protein is added.

Example 11: a rice and flour product improver is different from example 7 in that no glutamine transaminase is added.

Example 12: a rice and flour product modifier is different from example 7 in that okra gum prepared in example 1 is not added.

Example 13: a rice and flour product modifier is different from example 7 in that no cucurbituril anti-freeze protein is added in the rice and flour product modifier during use.

Comparative example

Comparative example 1: the comprehensive utilization method of okra straw is different from that of the embodiment 1 in that in the step S2, the ultrasonic power is 850W.

Comparative example 2: the comprehensive utilization method of okra straw is different from that of the embodiment 1 in that in the step S2, no ultrasound is performed.

Comparative example 3: the comprehensive utilization method of okra straw is different from the embodiment 1 in that the step S2 is as follows: crushing straw skins, adding the straw skins into deionized water at 50 ℃ for soaking according to the mass ratio of the straw skins to the deionized water of 1:40, adjusting the pH value to 6 by using hydrochloric acid, adding alpha-amylase, and carrying out enzymolysis for 30min, wherein the mass ratio of the alpha-amylase to the deionized water is 0.2:1.

Comparative example 4: an extraction method of okra pectin comprises the following steps: (1) selecting fresh okra fruits and cleaning the fresh okra fruits with water; (2) Crushing the cleaned okra fruits by using a food crusher; (3) the mass ratio is 1:20, adding distilled water into crushed okra fruits, adjusting pH to be 3 with sulfuric acid, and extracting for 5min by using 700w microwaves; (4) Cooling the filtrate after filtering the extracting solution to room temperature, adding active carbon, heating in water bath at 60 ℃ for 60min, and decolorizing; the ratio of filtrate to activated carbon was 100mL:3g; (5) Filtering the decolorized extractive solution, concentrating the filtrate under reduced pressure to obtain concentrated solution with relative density of 1.10 at 65deg.C, adding 1 times volume of absolute ethanol, stirring, and standing for 13 hr to precipitate pectin; (6) Centrifuging at 3000r/min for 10min, and removing supernatant to obtain viscous paste; freeze drying to obtain okra pectin dry powder.

Performance test

1. Detecting the extraction rate of okra gum: okra straw was treated as in examples 1-6, okra gum extraction was calculated from okra straw of the same mass as the raw material and from the final mass of okra gum/initial mass of okra straw x 100%, and the detection results were recorded in table 1.

Table 1 extraction yield detection of okra gum and dietary fiber powder

Examples	Abelmoschus esculentus gum extraction yield/%
		Example 1	14.56
Example 2	14.28
		Example 3	10.89
Example 4	10.24
		Example 5	11.53
Example 6	12.55
		Comparative example 1	10.34
Comparative example 2	9.67
		Comparative example 3	12.27
Comparative example 4	18.6

As can be seen from the data in Table 1, in the embodiment 1-2, the ultrasonic thermal hydrolysis is adopted, the pH value during the ultrasonic hydrolysis is controlled to be 5.5-6, the okra gum is obtained after the ultrasonic hydrolysis treatment, the okra straw which cannot be returned to the field directly is recycled, the income of farmers is increased, a new development space is provided for the effective utilization of the okra straw, the industrialization and modernization of the okra straw are realized, the use of the okra straw is not useful, and the economic value of the okra straw is increased.

In example 3, the pH of the ultrasonic thermal hydrolysis was lowered, the acidity was enhanced, and table 1 shows that the extraction yield of okra gum was lowered, and in example 4, the pH was adjusted by using nitric acid, and the extraction yield of okra gum was also lowered.

In example 5, the ultrasonic extraction was performed at normal temperature, the re-availability of okra straw was reduced, the extraction rate was reduced, the extraction was insufficient, the raw materials were wasted, the ultrasonic extraction temperature in example 6 was higher than that in example 1, and the extraction rate of okra gum was lower than that in example 1, but higher than that in example 5.

The ultrasonic power of comparative example 1 was increased compared with example 1, the amount of okra gum obtained in comparative example 1 was decreased, no ultrasonic was used in comparative example 2, and the extraction rate of okra gum obtained in comparative example 2 was lowest compared with example 1, indicating that ultrasonic and appropriate ultrasonic power can effectively increase the extraction rate of okra gum in okra straw.

In comparative example 3, an alpha-amylase was used instead of ultrasonic extraction, and the extraction rate of okra gum extracted from okra straw in comparative example 3 was lower than that in example 1.

Comparative example 4 is that in the prior art, fresh okra fruits are used as raw materials, and the extraction rate of okra gum is extracted, so that the content of okra gum in okra straw is lower than that of okra fruits, but okra straw which cannot be returned to the field is used for obtaining okra gum and dietary fiber powder, thereby increasing income of farmers and solving the problem that okra straw cannot be returned to the field.

2. Detecting the performance of okra gum: preparing a mixed solution containing 15% of sucrose, 0.1% of xanthan gum and 0.9% of carrageenan, then adding okra gum, heating and stirring at 80 ℃ until the gum is completely dissolved, enabling the content of the okra gum to be 0.1%, dissolving and cooling, then adding citric acid, and stirring uniformly, wherein the content of the citric acid is 0.1%. The prepared feed liquid is kept in a water bath at 85 ℃ for 15min for sterilization, sealing is carried out, refrigerating and standing are carried out at 4 ℃ for 18h to obtain gel, meanwhile, gel samples without okra gum and with the same amount of okra gum prepared in comparative example 1 and with commercial orange pectin are prepared, a control test is carried out, a texture analyzer is adopted to carry out TPA (Texture Profile Analysis) test on the gel, the gel sample is taken out from a refrigerator and placed for 1h, then the gel sample is measured, a cylindrical probe with the diameter of 20mm and with the diameter of P/20a is adopted to carry out pressing twice, and the test parameters are as follows: the down pressure height was 25% of the sample height, the test speed and the pre-and post-test speeds were 60mm/min, the trigger force was 0.5N, at least three groups of samples were set in parallel, and the test results were recorded in Table 2.

Table 2 performance test of okra gum

As can be seen from the data in Table 2, the gel samples were higher in hardness, elasticity, cohesiveness, chewiness, and recovery after the okra gum extracted from the okra straw of example 1 was added, indicating that the gel texture characteristics were better than those of comparative example 1 and the commercially available okra pectin.

3. Detection of influence of rice and flour product modifier on performance of flour product

(1) And (3) detecting texture performance: the rice and flour product modifier in examples 7-13 is prepared by treating flour according to the method of using the rice and flour product modifier in example 7, mixing 100g of treated flour with 58g of water at 30 ℃ and stirring at a rotation speed of 60R/min for 20min to obtain dough, preparing the dough into a cylinder with a height of 2cm and a diameter of 5cm, measuring by adopting a texture analyzer TPA mode, selecting a P/36R probe, measuring the speeds of 2, 1 and 10mm/s before, during and after the test, and obtaining 4 parameter values from a TPA experimental curve, wherein the compression rate is 40%, the initiation type is automatic, the data acquisition rate is 200 times/s, and the measurement is repeated for 3 times: hardness, elasticity, chewiness, and recovery were used as texture indicators and test data are recorded in table 3.

(2) Tensile properties after refrigeration: wrapping the dough with a preservative film, quick-freezing at-35 ℃ for 2 hours until the temperature of the center of the dough is minus 18 ℃, refrigerating at-18 ℃, thawing for 90 minutes at 37 ℃ and the relative humidity is 75-80%, measuring by a texture analyzer, manufacturing the dough into a strip shape by a die, fixing the strip shape on a clamp, testing according to the following parameters, measuring each sample in parallel for 4 times, obtaining a stretching force (g) -stretching distance (mm) curve, and detecting by a probe: spaghetti/Noodle Tensile Rig Code A/SPR, mold: tensile, speed before test: 1mm/s, test speed: 1mm/s, speed 10mm/s after test, test distance: 80mm, test data are recorded in Table 3.

(3) Flour freezing performance: placing 2g of flour treated by a rice and flour product modifier into a 100mL beaker, adding distilled water to 500mL, stirring uniformly to prepare suspension, heating the suspension in a water bath kettle at 40 ℃ for half an hour, then regulating the temperature of the water bath kettle to 90 ℃, starting timing, heating the water bath kettle for half an hour to complete the gelatinization process, stirring the mixture while heating the water bath kettle to avoid sinking, cooling the gelatinized flour slurry, placing the gelatinized flour slurry into a weighed and marked centrifuge tube (the mass of the centrifuge tube is M1), recording the total mass of the centrifuge tube and the flour slurry, namely M2, then placing the cooled flour slurry into a refrigerator at-18 ℃ for 24 hours, taking out the flour slurry, naturally thawing the flour slurry at room temperature, repeating the thawing for three times, placing the thawed flour slurry into a centrifuge with equivalent mass, centrifuging the flour slurry in the centrifuge at 4000r/min for 15min, taking out, pouring out supernatant, weighing the supernatant, namely M3, calculating the water separation rate according to the following formula: (M2-M3)/(M2-M1). Times.100%, repeating the measurement three times, taking an average value, and the lower the water extraction rate is, the better the freeze thawing effect is.

TABLE 3 Effect of flour product improvers on flour Properties

As can be seen by combining the data in examples 7-8 and Table 3, the okra gum prepared in example 7 and example 8 is used as the raw material of the rice and flour product modifier, and is matched with tremella polysaccharide, rice protein and glutamine transaminase, so that the flour has certain changes in four aspects of hardness, elasticity, chewing property and recovery, the taste and gluten structure of the dough are improved, and the flour has good market development prospect.

In example 9 and example 10, white fungus polysaccharide and rice protein were not added, respectively, and the rice and flour product improver prepared in example 9 and example 10 had a large influence on the texture properties of flour and had a reduced hardness and other properties, when added to flour, as compared with example 7.

The data in table 3 shows that the results of the tests for hardness, elasticity, chewiness, etc., of the doughs prepared in examples 11 and 12 are significantly reduced, as compared with example 10, without the addition of glutamine transaminase and okra gum prepared in example 1, respectively.

In example 13, compared with example 7, the rice and flour product treating agent is not added in example 13, and table 3 shows that the stretching area of the flour of example 13 is obviously reduced after freezing, the water separation rate is increased, which indicates that the rice and flour product treating agent can improve the stretching performance of the flour after freezing at low temperature, and has better stretching performance after being refrigerated to prepare steamed bread, bread and other products.

4. Detection of influence of rice and flour product modifier on performance of frozen rice product

Referring to the method of examples 7-13, the rice and flour product improver was added to 1000g of rice, then the rice was put into water with 150% of its mass, soaked for 30min, steamed for 25min, cooled, packaged in a fresh-keeping box at 50g each, frozen at-80℃for 3 hours, and then taken out and frozen at-18℃for 5 days.

According to the difference of the eating feeling of the rice quality, the following sensory evaluation methods are specially set: the evaluation group consists of 8 professionals who cook rice frequently, 4 men and women respectively, the tissue tasting time is 1h before or 2h after the rice, the panelists need to keep stable emotion before tasting, relaxed mood, not need to eat other foods with heavy taste, not need to smoke and drink, and the next sample can be tasted after each sample is tasted by rinsing with clean water. The number of samples to be tasted in each round is not more than 6, and the two rounds of tasting are carried out at intervals of 1 h. The rice was thawed during the evaluation, and the thawing method was thawing for 20min by microwave heating. The rice quality was evaluated mainly from 5 points of smell, color, morphology, viscosity, hardness, etc., the average score was calculated from the scores of the individual scoring members, the total score = smell average score x 0.1+ color average score x 0.2+ morphology average score x 0.2+ hardness average score x 0.3+ dispersibility average score x 0.2. Specific weights and score details are shown in table 4, and specific scores are shown in table 5.

TABLE 4 sensory low cost criteria for quality after freezing of rice flour

For the rice sensory evaluation index and the evaluation standard, the better the quality, the higher the score, and conversely, the lower the score in each grade score section.

TABLE 5

	Smell of	Color	Morphology of the product	Hardness of	Dispersibility of	Total score
							Example 7	8.5	7.9	8.6	9.1	8.4	8.56
Example 8	8.4	8.3	8.3	8.9	8.1	8.45
							Example 9	5.9	7.1	5.8	5.1	7.5	6.2
Example 10	5.7	7.5	5.7	5.6	7.4	6.37
							Example 11	7.8	7.2	7.5	5.8	7.4	6.94
Example 12	7.6	7.2	5.7	5.9	7.7	6.65
							Example 13	5.5	7.0	5.5	5.0	7.2	5.99

As can be seen from the results in Table 5, the addition of the rice and flour product improvers prepared in examples 7 and 8 to rice improved the sensory evaluation score of the frozen rice, which still had better quality after freezing.

In examples 9 and 10, tremella polysaccharide and rice protein were not added, respectively, and the rice was frozen to increase hardness and to increase water loss.

In examples 11 and 12, glutamine transaminase and okra gum prepared in example 1 were not added, respectively, and the prepared rice and flour product improver was added to rice, and the sensory evaluation scores of the frozen rice were inferior to those of example 7.

In example 13, the rice and flour product modifier is not added into the rice, and after the cooked rice is frozen, the sensory evaluation score is reduced and the rice is deteriorated, which indicates that the rice and flour product modifier prepared by the application can prolong the shelf life, so that the cooked rice has better looseness, brighter color and better taste.

The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.

Claims

1. The method for extracting okra gum from okra straw is characterized by comprising the following steps of:

2. The method for extracting okra gum from okra straw according to claim 1, wherein the method comprises the following steps: in the step S2, during ultrasonic extraction, the feed liquid ratio of the straw skin to deionized water is 1:35-40.

3. The method for extracting okra gum from okra straw according to claim 1, wherein in the step S2, the pH value of the acid solution is adjusted to 5.5-6 during ultrasonic extraction.

4. The method for extracting okra gum from okra straw according to claim 3, wherein the acid solution is hydrochloric acid.

5. The method for extracting okra gum from okra straw according to claim 1, wherein in the step S2, the extraction temperature is 60-70 ℃ during ultrasonic extraction.

6. Use of okra gum obtained by the method for extracting okra gum from okra straw according to any one of claims 1-5, characterized in that it is used as a modifier for rice and flour products.

7. The use of okra gum according to claim 6, wherein the rice and flour product modifier comprises the following components in parts by weight: 2-3 parts of okra gum, 3-5 parts of tremella polysaccharide, 0.2-0.5 part of glutamine transaminase and 4-6 parts of rice protein.

8. The use of okra gum according to claim 7, wherein the rice and flour product improver is used in the following way:

9. The use of okra gum according to claim 8, wherein the mass ratio of the rice flour product improver to flour or rice is 3-5:100, and the mass ratio of the rice flour product treating agent to flour or rice is 1-3:100.