CN104207265A - Preparation method of cucumber juice - Google Patents

Preparation method of cucumber juice Download PDF

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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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China
Prior art keywords
juice
cucumber
materials
essence filter
sterilization
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Pending
Application number
CN201410420674.7A
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Chinese (zh)
Inventor
王芳
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Individual
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Individual
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Priority to CN201410420674.7A priority Critical patent/CN104207265A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

A kind of preparation method of Fresh Cucumber Juice
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.
CN201410420674.7A 2014-08-25 2014-08-25 Preparation method of cucumber juice Pending CN104207265A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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CN104207265A true CN104207265A (en) 2014-12-17

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Cited By (6)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Title
杜连起: "《新型蔬菜及瓜类饮料加工技术》", 31 March 2006 *

Cited By (7)

* Cited by examiner, † Cited by third party
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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