CN103504407A - Processing method of cucumber cloudy juice - Google Patents
Processing method of cucumber cloudy juice Download PDFInfo
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- CN103504407A CN103504407A CN201310458628.1A CN201310458628A CN103504407A CN 103504407 A CN103504407 A CN 103504407A CN 201310458628 A CN201310458628 A CN 201310458628A CN 103504407 A CN103504407 A CN 103504407A
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- cucumber
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 61
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
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- 238000001816 cooling Methods 0.000 claims abstract description 3
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- 229960003495 thiamine Drugs 0.000 description 2
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- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
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- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
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- 150000001904 cucurbitacins Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- PIGAXYFCLPQWOD-UHFFFAOYSA-N dihydrocucurbitacin I Natural products CC12C(=O)CC3(C)C(C(C)(O)C(=O)CCC(C)(O)C)C(O)CC3(C)C1CC=C1C2C=C(O)C(=O)C1(C)C PIGAXYFCLPQWOD-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 150000002338 glycosides Chemical class 0.000 description 1
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- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000001394 metastastic effect Effects 0.000 description 1
- 206010061289 metastatic neoplasm Diseases 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
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- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 239000000341 volatile oil Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a processing method of cucumber cloudy juice, and belongs to the technical field of beverage processing. The processing method is characterized by adopting the following technical flows: taking the raw material, selecting, rinsing, trimming and crushing, pre-boiling, squeezing juice, rough filtering, clarifying, refined filtering, mixing, degassing, homogenizing, sterilizing, canning, cooling and finishing. The processing method of the cucumber cloudy juice is to use the fresh cucumber as a main raw material; the processed cucumber cloudy juice is of abundant nutrition and health care effect; the preparation method realizes comprehensive utilization of the fresh cucumber, and improves the practicability and the commodity value of the cucumber; the preparation method preferably solves the problem that the fresh cucumber raw material is not easy to store; the processing method is simple and easy to implement, and can achieve good economic benefits.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to the processing method of the muddy juice of a kind of cucumber.
Background technology
Cucumis Curcurbitaceae, the annual draft of overgrowing, stem is elongated, has vertical rib, by short bristle.Cucumber, is also green cucumber, perverse melon, Curcurbitaceae annual herb plant.Cucumber cultivation is with a long history, and plantation extensively, is worldwide vegetables.Guangzhou cucumber cultivation is longer season, and outdoor cropping can reach more than 9 months, utilizes facility cultivation to reach and produces in the anniversary and supply, one of important vegetables of Annual planting area 5-10 Wan Mu，Shi city pin and outlet;
Every 100 grams of cucumber are containing 0.6～0.8 gram, protein, 0.2 gram, fat, 1.6～2.0 grams, carbohydrate, O.4～0.5 gram of ash content, 15～19 milligrams of calcium, 29～33 milligrams, phosphorus, 0.2 1 1.1 milligrams of iron, 0.2～0.3 milligram of carrotene, 0.02～0.04 milligram of thiamine, 0.04～0.4 milligram, riboflavin, 0.2～0.3 milligram of niacin, 4～11 milligrams, ascorbic acid.In addition, also contain glucose, rhamnose, galactolipin, mannose, wood rice sugar, fructose, caffeic acid, chlorogenic acid, multiple free amino acid and volatile oil, cucurbitacin, cucumber chitinase etc.;
Cucumber has multiple nutrients health-care effect, and the cucurbitacin C containing in cucumber has the effect that improves immune function of human body, reaches antitumor object.In addition, this material also can be treated chronic hepatitis and metastatic hepatitis, and Patients with Primary is had to the effect life cycle of prolongation.In cucumber, contain abundant vitamin E, can play and promote longevity, antidotal effect; Cucumber chitinase in cucumber, has very strong biologically active, can effectively promote the metabolism of body.With cucumber, smash juice and embrocate skin, have moisturizing, unfold wrinkle effect.In cucumber, contained glycoside, fructose etc. do not participate in common glycometabolism, thus diabetes patient with cucumber, for starch food, allay one's hunger, not only blood sugar can not raise, even can reduce.Cucumber contains vitamin B1, to improving brain and nervous function is favourable, can tranquilizing the mind, and auxiliary curing insomnia.In addition, cucumber is rich in vitamin E and cucumber chitinase, especially cuke, except moisturizing, outside anti-ageing, also have the effect of good careful pore, its mechanism of action is that cucumber chitinase contained in fresh cucumbers is a kind of very biology enzyme of strong biological activity that has, can effectively promote the metabolism of body, there is good beautification function;
Cucumber belongs to the vegetables that seasonal is stronger, has abundant nutrition and health care effect, but new fresh cucumbers raw material storage tolerance not, the muddy juice product of processing cucumber can be realized its comprehensive utilization, improves its practicality and commodity value.Solve preferably the not long keeping problem of new fresh cucumbers raw material.
Summary of the invention
Technical problem to be solved by this invention is to take new fresh cucumbers as raw material, and the muddy juice of processing cucumber, to solve the not long keeping problem of new fresh cucumbers raw material, provides a kind of cucumber muddy juice product;
The present invention solves the technical scheme that its technical problem takes:
A processing method for the muddy juice of cucumber, is characterized in that the technological process adopting is, raw material, select, clean, repair with broken, precook, squeeze the juice, coarse filtration, clarification, smart filter, modulation, degassed, homogeneous, sterilization, tinning, cooling, finished product; Its key step is as follows:
A, select and clean: select cucumber mature eighty-to-ninety percent, bar is long and perfectly round, organize tender and crisply, meat is fresh, is green, without foxiness, disease and pest and mechanical damage, cleans mud impurity and the remains of pesticide of epidermis with clear water;
B, finishing, fragmentation: will clean the cucumber excision two ends muskmelon pedicel draining, then cucumber is broken into 1 ~ 2mm fragment;
C, precook: cucumber fragment is put in 80 ℃ of hot water, precooked 2 minutes, reaching inactive enzyme ,Hu Se, softening tissue, improve the object of crushing juice rate;
D, squeeze the juice and coarse filtration: with juice extractor, squeeze the juice, the cucumber fragment of par-boiled should be cooled to rapidly to room temperature, and then enter juice extractor before squeezing the juice, the juice of squeezing out filters through 100 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.1% agar simultaneously, standing 4 hours, to reach the object of further removing impurity, colloidal substance and other macromolecule polyalcohols;
F, essence filter: clarification Hou upper strata juice carries out essence filter through 200 order filters again;
G, modulation: the juice after essence filter adds 0.10-0.15% sodium carboxymethylcellulose as stabilizing agent, then adds appropriate sugar and citric acid, is mixed with sweet sour taste;
H, degassed: in vacuum degassing machine, degassed under 0.08MPa vacuum, prevent color, nutriment oxidation;
I, homogeneous: at 30-35 ℃, homogeneous under 19MPa pressure;
J sterilization: adopt heat exchanger, 85 ~ 95 ℃ keep sterilization in 30 seconds;
K tinning: tinning under aseptic condition, envelope is cooled to rapidly room temperature after filling with, 40 ℃ of preservations, local flavor is better;
Product quality: color and luster aspect has the green of cucumber, free from admixture; Local flavor aspect has the peculiar local flavor of cucumber, and mouthfeel is pure and fresh, nice and cool, free from extraneous odour; Tissue morphology aspect has the muddiness of natural cucumber juice, has allowed a little to suspend after being long placed in, and sugar-free, acid crystal are separated out, without other impurity;
Beneficial effect: the processing method of the muddy juice of a kind of cucumber of the present invention, take new fresh cucumbers as primary raw material, the muddy juice product of cucumber of making after processing has abundant nutrition and health care effect, has realized the comprehensive utilization to fresh cucumbers, improves its practicality and commodity value.Solve preferably the not long keeping problem of new fresh cucumbers raw material.Processing method is simple, easy to implement, can obtain good economic benefit.
The specific embodiment
Embodiment 1:
A processing method for the muddy juice of cucumber, concrete steps are as follows:
A, select and clean: select cucumber mature eighty-to-ninety percent, bar is long and perfectly round, organize tender and crisply, meat is fresh, is green, without foxiness, disease and pest and mechanical damage, cleans mud impurity and the remains of pesticide of epidermis with clear water;
B, finishing, fragmentation: will clean the cucumber excision two ends muskmelon pedicel draining, then cucumber is broken into 1 ~ 1.5mm fragment;
C, precook: cucumber fragment is put in 85 ℃ of hot water, and the 2-3 minute that precooks, reaching inactive enzyme ,Hu Se, softening tissue, improve the object of crushing juice rate;
D, squeeze the juice and coarse filtration: with juice extractor, squeeze the juice, the cucumber fragment of par-boiled should be cooled to rapidly to room temperature, and then enter juice extractor before squeezing the juice, the juice of squeezing out filters through 120 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.2% agar simultaneously, standing 4-6 hour, to reach the object of further removing impurity, colloidal substance and other macromolecule polyalcohols;
F, essence filter: clarification Hou upper strata juice carries out essence filter through 200 order filters again;
G, modulation: the juice after essence filter adds 0.13% sodium carboxymethylcellulose as stabilizing agent, then adds appropriate sugar and citric acid, is mixed with sweet sour taste;
H, degassed: in vacuum degassing machine, degassed under 0.08MPa vacuum, prevent color, nutriment oxidation;
I, homogeneous: at 35-40 ℃, homogeneous under 19MPa pressure;
J sterilization: adopt heat exchanger, 95 ℃ keep sterilization in 30 seconds;
K tinning: tinning under aseptic condition, envelope is cooled to rapidly room temperature after filling with, 35-40 ℃ of preservation, local flavor is better;
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for the muddy juice of cucumber, is characterized in that the technological process adopting is, raw material, select, clean, repair with broken, precook, squeeze the juice, coarse filtration, clarification, smart filter, modulation, degassed, homogeneous, sterilization, tinning, cooling, finished product; Its key step is as follows:
A, select and clean: select cucumber mature eighty-to-ninety percent, bar is long and perfectly round, organize tender and crisply, meat is fresh, is green, without foxiness, disease and pest and mechanical damage, cleans mud impurity and the remains of pesticide of epidermis with clear water;
B, finishing, fragmentation: will clean the cucumber excision two ends muskmelon pedicel draining, then cucumber is broken into 1 ~ 2mm fragment;
C, precook: cucumber fragment is put in 80 ℃ of hot water, precooked 2 minutes, reaching inactive enzyme ,Hu Se, softening tissue, improve the object of crushing juice rate;
D, squeeze the juice and coarse filtration: with juice extractor, squeeze the juice, the cucumber fragment of par-boiled should be cooled to rapidly to room temperature, and then enter juice extractor before squeezing the juice, the juice of squeezing out filters through 100 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.1% agar simultaneously, standing 4 hours, to reach the object of further removing impurity, colloidal substance and other macromolecule polyalcohols;
F, essence filter: clarification Hou upper strata juice carries out essence filter through 200 order filters again;
G, modulation: the juice after essence filter adds 0.10-0.15% sodium carboxymethylcellulose as stabilizing agent, then adds appropriate sugar and citric acid, is mixed with sweet sour taste;
H, degassed: in vacuum degassing machine, degassed under 0.08MPa vacuum, prevent color, nutriment oxidation;
I, homogeneous: at 30-35 ℃, homogeneous under 19MPa pressure;
J sterilization: adopt heat exchanger, 85 ~ 95 ℃ keep sterilization in 30 seconds;
K tinning: tinning under aseptic condition, envelope is cooled to rapidly room temperature after filling with, 40 ℃ of preservations, local flavor is better.
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| CN104187956A (en) * | 2014-08-22 | 2014-12-10 | 广西健美乐食品有限公司 | Preparation method of cucumber juice |
| CN105011265A (en) * | 2014-09-10 | 2015-11-04 | 陈婷 | Method for manufacturing hispid bottle gourd normal juice beverage |
| CN107594235A (en) * | 2017-08-18 | 2018-01-19 | 陈定宏 | A kind of production technology of composite beverage |
| CN112753911A (en) * | 2021-01-21 | 2021-05-07 | 中华全国供销合作总社济南果品研究院 | Processing method of cucumber water |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187956A (en) * | 2014-08-22 | 2014-12-10 | 广西健美乐食品有限公司 | Preparation method of cucumber juice |
| CN105011265A (en) * | 2014-09-10 | 2015-11-04 | 陈婷 | Method for manufacturing hispid bottle gourd normal juice beverage |
| CN107594235A (en) * | 2017-08-18 | 2018-01-19 | 陈定宏 | A kind of production technology of composite beverage |
| CN112753911A (en) * | 2021-01-21 | 2021-05-07 | 中华全国供销合作总社济南果品研究院 | Processing method of cucumber water |
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