CN104146220A - Cucumber powder and processing method thereof - Google Patents
Cucumber powder and processing method thereof Download PDFInfo
- Publication number
- CN104146220A CN104146220A CN201310180296.5A CN201310180296A CN104146220A CN 104146220 A CN104146220 A CN 104146220A CN 201310180296 A CN201310180296 A CN 201310180296A CN 104146220 A CN104146220 A CN 104146220A
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- China
- Prior art keywords
- cucumber
- cucumber powder
- powder
- cucumbers
- content
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- 240000008067 Cucumis sativus Species 0.000 title claims abstract description 61
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 54
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 235000010987 pectin Nutrition 0.000 claims abstract description 3
- 229920001277 pectin Polymers 0.000 claims abstract description 3
- 239000001814 pectin Substances 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000009849 Cucumis sativus Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 229920006184 cellulose methylcellulose Polymers 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 abstract 1
- 235000000832 Ayote Nutrition 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 208000031973 Conjunctivitis infective Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 201000001028 acute contagious conjunctivitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides cucumber powder. The cucumber powder is nattier blue powder with a flavor of cucumbers. The content of water in the cucumber powder is 8%-9%, the content of pectin in the cucumber powder is more than 7% and the content of reducing sugar in the cucumber powder is 1%-5%. The invention further discloses a processing method of the cucumber powder. In a production process, fully ripe cucumbers are used as raw materials so that the produced cucumber powder has the flavor and nutritional ingredients of cucumbers. In a process of processing the raw materials, a spiral juice extractor is used for juicing, a colloid mill is used for finely milling the fully ripe cucumbers and a homogenizing machine is used for homogenizing milled cucumbers; a proper amount of maltodextrin, beta-cyclodextrin and CMC are added into material liquid so that the cucumber powder has a fine and smooth mouth feel and is good in solubility. The processing method of the cucumber powder is simple, adopts advanced process technology and is easy to operate. The cucumber powder can be used as a raw material of a food industry and can also be directly listed as a powdery beverage.
Description
Technical field
The invention belongs to processing of farm products field, be specifically related to a kind of cucumber powder and processing method thereof.
Background technology
Along with living standards of the people improve constantly, increasing consumer starts to pay attention to food nutrition and rational diet structure.Cucumber is the fruit of cucurbitaceous plant cucumber, and cucumber makes " cucumber " to be because introduce from the Western Regions during Ta Shi Western Han Dynastry at first, and Li Shizhen (1518-1593 A.D.) is said: " Zhang Qian must plant the Western Regions, therefore named cucumber." water content of cucumber is 96%～98%, it is tender and crisp delicate fragrance not only, delicious flavour, and also nutritious.Cucumber flavor is sweet, cool in nature, bitter, nontoxic, enters spleen, stomach, large intestine channel; Can reducing fever and causing diuresis; Cure mainly heat extraction, Li Shui, removing toxic substances.Control polydipsia, abscess of throat, pinkeye, burn.For different crowd, the novel foodstuff of exploitation convenience, economy, nutrition has certain market demand.In recent years, it is found that cucumber is nutritious, contain a large amount of physiological activators, human body is had to multiple medical value, the long-term edible effect that has health care, prevents and cures diseases, has good auxiliary curative effect to diabetic especially.On market, have salted cucumbers series products now, but do not have can instant cucumber class converted products, therefore, exploitation cucumber powder class health food has great significance.
Summary of the invention
The present invention proposes the original local flavor of a kind of maintenance cucumber and nutritional labeling, the cucumber powder that instant capacity is good, and another technical problem to be solved by this invention is the processing method that proposes a kind of cucumber powder.
Technical problem to be solved by this invention is achieved through the following technical solutions.The present invention is a kind of cucumber powder, is characterized in, described cucumber powder is a kind of nattierblue powder, has the due local flavor of cucumber, moisture 8%～9%, pectin content > 7%, content of reducing sugar 1%～5%.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of processing method of cucumber powder, is characterized in:
(1) cucumber of choosing abundant maturation is raw material, through cleaning, removes seed, skin and flesh, is then cut into strip, the softening enzyme 2min that goes out in boiling water, and material-water ratio is 1: 0.5;
(2) cucumber after softening is added in spiral juice extractor and squeezed the juice, then use colloid mill fine grinding, during fine grinding, add appropriate maltodextrin, beta-schardinger dextrin-and CMC;
(3) deployed cucumber slurry is used to homogenizer homogeneous, secondary valve pressure 10MPa, one-step valve pressure 30MPa, 50 ℃ of feeding temperatures;
(4) by soluble solids content Vacuum Concentration to the 14 ° Brix of cucumber slurry;
(5) by cucumber slurry high-temperature instantaneous sterilization 30 seconds under 90 ℃ of conditions, cooling rear spraying is dry rapidly, and spraying drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa;
(6) product is packed with PVC bag.
The invention has the beneficial effects as follows, the cucumber of choosing in process of production abundant maturation is raw material, can make the cucumber powder of producing have the due local flavor of cucumber and nutritional labeling.In Raw material processing processing procedure, adopt spiral juice extractor to squeeze the juice, colloid mill fine grinding, homogenizer homogeneous, and in feed liquid, add appropriate maltodextrin, and beta-schardinger dextrin-and CMC, make cucumber powder delicate mouthfeel, and dissolubility is good.The processing method of cucumber powder of the present invention is simple, and technology is advanced, processing ease; This product both can be used as the raw material of food industry, can be used as again pulverous beverage and directly went on the market.The present invention is conducive to promote the processing and utilization of cucumber resource, produces the cucumber powder of meeting the market requirement, is promoting to have higher economic benefit and social benefit aspect increasing peasant income.
The specific embodiment
Embodiment 1:
(1) 10 kilograms, pumpkin choosing abundant maturation is raw material, after cleaning, removes seed, skin and flesh, is then cut into strip, the softening enzyme 2min that goes out in 5 kilograms of boiling water, and material-water ratio is 1: 0.5;
(2) pumpkin after softening is added in spiral juice extractor and squeezed the juice, then use colloid mill fine grinding, during fine grinding, add 10 grams of appropriate maltodextrins, 5 grams of beta-schardinger dextrin-s and CMC12 gram;
(3) deployed cucumber slurry is used to homogenizer homogeneous, secondary valve pressure 10MPa, one-step valve pressure 30MPa, 50 ℃ of feeding temperatures;
(4) by soluble solids content Vacuum Concentration to the 14 ° Brix of cucumber slurry;
(5) by cucumber slurry high-temperature instantaneous sterilization 30S under 90 ℃ of conditions, cooling rear spraying is dry rapidly, and spraying drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa;
(6) obtain 0.8 kilogram of cucumber powder, every bag of 500 grams of standard packs of PVC bag peace for product.
Claims (2)
1. a cucumber powder, is characterized in that described cucumber powder is nattierblue powder, has the due local flavor of cucumber, moisture 8%～9%, pectin content > 7%, content of reducing sugar 1%～5%.
2. the processing method of a kind of cucumber powder according to claim 1, is characterized in that: the cucumber that (1) chooses abundant maturation is raw material, through cleaning, removes seed, skin and flesh, is then cut into strip, the softening enzyme 2min that goes out in boiling water, and material-water ratio is 1: 0.5; (2) cucumber after softening is added in spiral juice extractor and squeezed the juice, then use colloid mill fine grinding, during fine grinding, add appropriate maltodextrin, beta-schardinger dextrin-and CMC; (3) deployed cucumber slurry is used to homogenizer homogeneous, secondary valve pressure 10MPa, one-step valve pressure 30MPa, 50 ℃ of feeding temperatures; (4) by soluble solids content Vacuum Concentration to the 14 ° Brix of cucumber slurry; (5) by cucumber slurry high-temperature instantaneous sterilization 30S under 90 ℃ of conditions, cooling rear spraying is dry rapidly, and spraying drying parameter is 135 ℃ of inlet temperatures, 75 ℃ of outlet temperatures, air quantity 0.9m
3/ min, atomizing pressure 200kPa; (6) product is packed with PVC bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310180296.5A CN104146220A (en) | 2013-05-16 | 2013-05-16 | Cucumber powder and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310180296.5A CN104146220A (en) | 2013-05-16 | 2013-05-16 | Cucumber powder and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104146220A true CN104146220A (en) | 2014-11-19 |
Family
ID=51872024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310180296.5A Pending CN104146220A (en) | 2013-05-16 | 2013-05-16 | Cucumber powder and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104146220A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839580A (en) * | 2015-04-20 | 2015-08-19 | 王永帮 | Lettuce micro-powder preparation technology |
| CN104886490A (en) * | 2015-05-22 | 2015-09-09 | 马鞍山市怡和园农业发展有限公司 | Deep-processing method of cucumbers and deep-processing cucumber product |
| CN104886491A (en) * | 2015-05-22 | 2015-09-09 | 马鞍山市怡和园农业发展有限公司 | Pollution-free cucumber preparation and preparation method |
| CN108606220A (en) * | 2018-03-22 | 2018-10-02 | 广东医科大学 | A kind of anti-fog haze solid beverage of Exocarpium Citri Rubrum Sugarless type and preparation method thereof |
-
2013
- 2013-05-16 CN CN201310180296.5A patent/CN104146220A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839580A (en) * | 2015-04-20 | 2015-08-19 | 王永帮 | Lettuce micro-powder preparation technology |
| CN104886490A (en) * | 2015-05-22 | 2015-09-09 | 马鞍山市怡和园农业发展有限公司 | Deep-processing method of cucumbers and deep-processing cucumber product |
| CN104886491A (en) * | 2015-05-22 | 2015-09-09 | 马鞍山市怡和园农业发展有限公司 | Pollution-free cucumber preparation and preparation method |
| CN108606220A (en) * | 2018-03-22 | 2018-10-02 | 广东医科大学 | A kind of anti-fog haze solid beverage of Exocarpium Citri Rubrum Sugarless type and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141119 |
|
| WD01 | Invention patent application deemed withdrawn after publication |