CN104207265A - Preparation method of cucumber juice - Google Patents
Preparation method of cucumber juice Download PDFInfo
- Publication number
- CN104207265A CN104207265A CN201410420674.7A CN201410420674A CN104207265A CN 104207265 A CN104207265 A CN 104207265A CN 201410420674 A CN201410420674 A CN 201410420674A CN 104207265 A CN104207265 A CN 104207265A
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- Prior art keywords
- juice
- cucumber
- materials
- essence filter
- sterilization
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000020379 cucumber juice Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 38
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000010419 agar Nutrition 0.000 claims abstract description 3
- 235000015165 citric acid Nutrition 0.000 claims abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 3
- 239000012634 fragment Substances 0.000 claims description 12
- 238000005352 clarification Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 244000241257 Cucumis melo Species 0.000 claims description 4
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000003905 agrochemical Substances 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 210000001519 tissue Anatomy 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000019614 sour taste Nutrition 0.000 claims description 2
- 210000004556 brain Anatomy 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 6
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920002521 macromolecule Polymers 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 150000005846 sugar alcohols Polymers 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- DGIGXLXLGBAJJN-BTCRBLTISA-N Cucurbitacin C Natural products CC(=O)OC(C)(C)C=CC(=O)[C@@](C)(O)[C@H]1[C@H](O)C[C@@]2(C)[C@@H]3CC=C4[C@@H](CC[C@H](O)C4(C)C)[C@@]3(CO)C(=O)C[C@]12C DGIGXLXLGBAJJN-BTCRBLTISA-N 0.000 description 1
- DGIGXLXLGBAJJN-TUOUHCSQSA-N Cucurbitacin C Chemical compound C([C@H]1[C@]2(C)C[C@@H](O)[C@@H]([C@]2(CC(=O)[C@]11CO)C)[C@@](C)(O)C(=O)/C=C/C(C)(C)OC(=O)C)C=C2[C@H]1CC[C@H](O)C2(C)C DGIGXLXLGBAJJN-TUOUHCSQSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E 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
- 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
- A23L2/04—Extraction of 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
- 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
- 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)
Abstract
The present invention discloses a preparation method of cucumber juice, and belongs to the processing field of beverage. The method is characterized in that the following raw materials of cucumber, white granulated sugar, citric acid, sodium carboxymethyl cellulose and agar are adopted as materials; and the processing procedures comprise the following steps of selecting the raw materials, cleaning the materials, trimming and breaking the materials, precooking the materials, juicing the materials, subjecting the material juice to coarse filtering, clarifying, and fine filtering, modulating the filtered juice, degassing the juice, subjecting the juice to homogenization and sterilization, and canning and cooling the juice, thereby obtaining the finished product. The cucumber juice has the following beneficial effects that the cucumber juice of the present invention is clear, transparent, fresh, and delicious, and has a cucumber fragrance. The cucumber juice has functions of body immune function strengthening, disease resistance improving, brain tonifying and nerve calming, and blood glucose reducing, and is convenient for taking and easy for operating.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of preparation method of Fresh Cucumber Juice.
Background technology
Cucumber, also claims cucumber, green cucumber, belongs to cucurbitaceous plant.Stem is covered with hair, is rich in juice, the outward appearance of blade has 3-5 piece of sliver, is covered with fine hair.Fruit is tubular to long bar-shaped, and usual Post flowering reaches ripe for 8-18 days, tender fruit green or bottle green, and minority is faint yellow or white, and fruit face is level and smooth but have rib, knurl, thorn; Pulp is yellow-white, and some fruit faces there will be crackle.
The effect of cucumber: 1. antitumor: the cucurbitacin C contained in cucumber has the effect improving immune function of human body, reaches antitumor object; 2. anti-ageing: containing abundant vitamin E in cucumber, can to play and promote longevity, antidotal effect; 3. invigorating brain and relieving mental uneasiness: cucumber contains Cobastab
1, brain and nervous function can be improved, energy tranquilizing the mind; 4. hypoglycemic: glycoside contained in cucumber, fructose not involved in sugar metabolism, therefore diabetes patient allays one's hunger for starch food with cucumber, not only blood sugar can not raise, and even can reduce.
Cucumber is eaten raw usually, not storage tolerance, for being processed into the comprehensive utilization that Fresh Cucumber Juice can realize cucumber raw material, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution cucumber not easily preserves, a kind of preparation method of Fresh Cucumber Juice is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of Fresh Cucumber Juice, it is characterized in that: adopt cucumber, white granulated sugar, citric acid, sodium carboxymethylcellulose, agar to be formula, its processing process is raw material-select-clean-repair, fragmentation--coarse filtration-clarification-essence filter-modulation-degassed-homogeneous-sterilization-tinning-cooling-finished product of precook-squeezing the juice, and concrete operation step is:
A, to select and cleaning: selecting ninety percent ripe cucumber is raw material, and bar is long and perfectly round, and organize tender and crisp, meat is fresh, in bottle green, without foxiness, disease and pest and mechanical damage, cleans the mud impurity of epidermis and residual agricultural chemicals with clear water;
B, finishing, fragmentation: will the cucumber excision two ends muskmelon pedicel drained be cleaned, then cucumber is broken into 3-4 millimeter fragment;
C, to precook: cucumber fragment is put in the hot water of 100 DEG C and precook 1 minute, reaching inactive enzyme, protect look, softening tissue, raising crushing juice rate object;
D, to squeeze the juice and coarse filtration: squeeze the juice with juice extractor, the cucumber fragment of par-boiled should be cooled to room temperature rapidly before squeezing the juice, and then put into juice extractor, the juice of squeezing out filters through 120 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.3% agar simultaneously and leave standstill 2 hours, to reach the object removing impurity, colloidal substance and other macromolecule polyalcohols further;
F, essence filter: the upper strata juice after clarification carries out essence filter through 240 order filters again;
G, modulation: the juice after essence filter adds 0.15% sodium carboxymethylcellulose as stabilizing agent, adds appropriate sugar and citric acid, is mixed with sweet sour taste;
H, degassed: in vacuum degassing machine, degassed under 0.15 MPa vacuum, object prevents color, nutriment to be oxidized;
I, homogeneous: homogeneous under 23 MPa;
J, sterilization: adopt instantaneous sterilization method, put into heat exchanger, keep 20 seconds under the condition of 100 DEG C;
K, tinning: aseptically carry out tinning, envelope is cooled to room temperature rapidly after filling with, and 25 DEG C of preservations, are finished product.
Beneficial effect: product clear of the present invention, clearly good to eat, there is the local flavor of cucumber delicate fragrance.This product contributes to enhanced machine body immunity function, improves resistance against diseases, can also invigorating brain and relieving mental uneasiness, hypoglycemic, and instant is simple to operate.
Detailed description of the invention
Embodiment 1
:
A preparation method for Fresh Cucumber Juice, concrete operation step is:
A, to select and cleaning: selecting ninety percent ripe cucumber is raw material, and bar is long and perfectly round, and organize tender and crisp, meat is fresh, in bottle green, without foxiness, disease and pest and mechanical damage, cleans the mud impurity of epidermis and residual agricultural chemicals with clear water;
B, finishing, fragmentation: will the cucumber excision two ends muskmelon pedicel drained be cleaned, then cucumber is broken into 3-4 millimeter fragment;
C, to precook: cucumber fragment is put in the hot water of 100 DEG C and precook 1 minute, reaching inactive enzyme, protect look, softening tissue, raising crushing juice rate object;
D, to squeeze the juice and coarse filtration: squeeze the juice with juice extractor, the cucumber fragment of par-boiled should be cooled to room temperature rapidly before squeezing the juice, and then put into juice extractor, the juice of squeezing out filters through 120 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.4% alum simultaneously and leave standstill 2 hours, to reach the object removing impurity, colloidal substance and other macromolecule polyalcohols further;
F, essence filter: the upper strata juice after clarification carries out essence filter through 240 order filters again;
G, modulation: the juice after essence filter adds 0.15% sodium carboxymethylcellulose as stabilizing agent, adds appropriate table salt, is deployed into slightly salty taste;
H, degassed: in vacuum degassing machine, degassed under 0.15 MPa vacuum, object prevents color, nutriment to be oxidized;
I, homogeneous: homogeneous under 23 MPa;
J, sterilization: adopt instantaneous sterilization method, put into heat exchanger, keep 20 seconds under the condition of 100 DEG C;
K, tinning: aseptically carry out tinning, envelope is cooled to room temperature rapidly after filling with, and 25 DEG C of preservations, are finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for Fresh Cucumber Juice, concrete operation step is:
A, to select and cleaning: selecting ninety percent ripe cucumber is raw material, and bar is long and perfectly round, and organize tender and crisp, meat is fresh, in bottle green, without foxiness, disease and pest and mechanical damage, cleans the mud impurity of epidermis and residual agricultural chemicals with clear water;
B, finishing, fragmentation: will the cucumber excision two ends muskmelon pedicel drained be cleaned, then cucumber is broken into 3-4 millimeter fragment;
C, to precook: cucumber fragment is put in the hot water of 100 DEG C and precook 1 minute, reaching inactive enzyme, protect look, softening tissue, raising crushing juice rate object;
D, to squeeze the juice and coarse filtration: squeeze the juice with juice extractor, the cucumber fragment of par-boiled should be cooled to room temperature rapidly before squeezing the juice, and then put into juice extractor, the juice of squeezing out filters through 110 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.3% agar simultaneously and leave standstill 2 hours, to reach the object removing impurity, colloidal substance and other macromolecule polyalcohols further;
F, essence filter: the upper strata juice after clarification carries out essence filter through 280 order filters again;
G, modulation: the juice after essence filter adds 0.15% sodium carboxymethylcellulose as stabilizing agent, does not add any flavor enhancement, makes Normal juice, keeps the original local flavor of cucumber;
H, degassed: in vacuum degassing machine, degassed under 0.15 MPa vacuum, object prevents color, nutriment to be oxidized;
I, homogeneous: homogeneous under 25 MPa;
J, sterilization: adopt instantaneous sterilization method, put into heat exchanger, keep 20 seconds under the condition of 100 DEG C;
K, tinning: aseptically carry out tinning, envelope is cooled to room temperature rapidly after filling with, and 20 DEG C of preservations, are finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the preparation method of a Fresh Cucumber Juice, it is characterized in that: adopt cucumber, white granulated sugar, citric acid, sodium carboxymethylcellulose, agar to be formula, its processing process is raw material-select-clean-repair, fragmentation--coarse filtration-clarification-essence filter-modulation-degassed-homogeneous-sterilization-tinning-cooling-finished product of precook-squeezing the juice, and concrete operation step is:
A, to select and cleaning: selecting ninety percent ripe cucumber is raw material, and meat is fresh, without foxiness, disease and pest and mechanical damage, cleans the mud impurity of epidermis and residual agricultural chemicals with clear water;
B, finishing, fragmentation: will the cucumber excision two ends muskmelon pedicel drained be cleaned, then cucumber is broken into 3-4 millimeter fragment;
C, to precook: cucumber fragment put in the hot water of 100 DEG C and precooks 1 minute, reach inactive enzyme, protect look, softening tissue, raising crushing juice rate object;
D, to squeeze the juice and coarse filtration: squeeze the juice with juice extractor, the cucumber fragment of par-boiled should be cooled to room temperature rapidly before squeezing the juice, and then put into juice extractor, the juice of squeezing out filters through 120 object filters;
E, clarification: put the juice after coarse filtration into airtight container, add 0.3% agar simultaneously and leave standstill 2 hours;
F, essence filter: the upper strata juice after clarification carries out essence filter through 240 order filters again;
G, modulation: the juice after essence filter adds 0.15% sodium carboxymethylcellulose as stabilizing agent, adds appropriate sugar and citric acid, is mixed with sweet sour taste;
H, degassed: in vacuum degassing machine, degassed under 0.15 MPa vacuum, prevent nutriment oxidized;
I, homogeneous: homogeneous under 23 MPa;
J, sterilization: adopt instantaneous sterilization method, put into heat exchanger, keep 20 seconds under the condition of 100 DEG C;
K, tinning: aseptically carry out tinning, envelope is cooled to room temperature rapidly after filling with, and 25 DEG C of preservations, are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420674.7A CN104207265A (en) | 2014-08-25 | 2014-08-25 | Preparation method of cucumber juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420674.7A CN104207265A (en) | 2014-08-25 | 2014-08-25 | Preparation method of cucumber juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207265A true CN104207265A (en) | 2014-12-17 |
Family
ID=52089476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420674.7A Pending CN104207265A (en) | 2014-08-25 | 2014-08-25 | Preparation method of cucumber juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207265A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105961942A (en) * | 2016-06-09 | 2016-09-28 | 吴易凡 | Processing method for cucumber juice with suspended fruit pulp granules |
| CN106071507A (en) * | 2016-06-09 | 2016-11-09 | 吴易凡 | The Sucus Cucumidis sativi that a kind of pulp particle suspends |
| CN107114650A (en) * | 2017-04-29 | 2017-09-01 | 菏泽巨鑫源食品有限公司 | The technique of asparagus juice clarification |
| CN107594235A (en) * | 2017-08-18 | 2018-01-19 | 陈定宏 | A kind of production technology of composite beverage |
| CN112586702A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Self-stabilizing preparation method of whole cucumber pulp |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20120058690A (en) * | 2010-11-23 | 2012-06-08 | 경희대학교 산학협력단 | Course Food for Improvement of Obesity |
| CN102894433A (en) * | 2012-11-07 | 2013-01-30 | 李宁 | Method for making cucumber drink |
-
2014
- 2014-08-25 CN CN201410420674.7A patent/CN104207265A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120058690A (en) * | 2010-11-23 | 2012-06-08 | 경희대학교 산학협력단 | Course Food for Improvement of Obesity |
| CN102894433A (en) * | 2012-11-07 | 2013-01-30 | 李宁 | Method for making cucumber drink |
Non-Patent Citations (1)
| Title |
|---|
| 杜连起: "《新型蔬菜及瓜类饮料加工技术》", 31 March 2006 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105961942A (en) * | 2016-06-09 | 2016-09-28 | 吴易凡 | Processing method for cucumber juice with suspended fruit pulp granules |
| CN106071507A (en) * | 2016-06-09 | 2016-11-09 | 吴易凡 | The Sucus Cucumidis sativi that a kind of pulp particle suspends |
| CN107114650A (en) * | 2017-04-29 | 2017-09-01 | 菏泽巨鑫源食品有限公司 | The technique of asparagus juice clarification |
| CN107594235A (en) * | 2017-08-18 | 2018-01-19 | 陈定宏 | A kind of production technology of composite beverage |
| CN112586702A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Self-stabilizing preparation method of whole cucumber pulp |
| CN112586702B (en) * | 2020-12-15 | 2022-05-17 | 南昌大学 | Self-stabilizing preparation method of whole cucumber pulp |
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