CN105638904A - Making method of cucumber and milk beverage - Google Patents
Making method of cucumber and milk beverage Download PDFInfo
- Publication number
- CN105638904A CN105638904A CN201510995901.3A CN201510995901A CN105638904A CN 105638904 A CN105638904 A CN 105638904A CN 201510995901 A CN201510995901 A CN 201510995901A CN 105638904 A CN105638904 A CN 105638904A
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- CN
- China
- Prior art keywords
- cucumber
- milk
- making method
- juice
- mixture
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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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Abstract
The invention discloses a making method of a cucumber and milk beverage. The beverage is prepared from, by mass, 65.5-85.5% of milk, 10-30% of a cucumber juice, 2% of white granulated sugar and 2.5% of whole milk powder. The method comprises the following steps: mixing above raw materials according to above proportions, heating the obtained mixture to 65DEG C, stirring the mixture until uniformity, homogenizing the uniform mixture twice at a pressure of 15-25Mpa, heating the homogenized mixture to 85-90DEG C, carrying out hot loading and sealing, and carrying out secondary disinfection at 121DEG C for 15min. Fine celluloses in cucumber is effective to reduce the content of cholesterols and triglycerides in blood, and can promote intestine peristalsis and improve human body metabolism, tartronic acid in fresh cucumber can inhibit conversion of carbohydrate substances in human bodies into fats, and abundant vitamin E in cucumber can promote cell division and delay human body ageing; and cucurbitacin has an obvious antitumor effect.
Description
Technical field
The present invention relates to the making method of a kind of cucumber milk milky-drinks, belong to food processing technology field.
Background technology
Containing protein, mineral substance, vitamins and other nutritious components in milk, calcium and phosphorus content is many and ratio is applicable to, is easily absorbed and utilized by the body. Cow's milk can supply the necessary whole amino acid of human body, and in cow's milk, amino acid is closest to human body requirement in food, and containing multivitamin and several mineral materials and trace element. The frankincense taste of cow's milk is liked by most of people, is one of the most common nutritive health-care food in life.
Cucumber, has again the title of cucumber, king's melon, green cucumber, belongs to cucurbitaceous plant. Cucumber is emerald green with its color and luster, Fresh & Tender in Texture, fresh and crisp, and delicate fragrance is sweet and very popular. Cucumber nutrition is very abundant, containing carbohydrate, glucosides class, multiple total free aminoacids, carotene, protein, calcium, phosphorus, iron, VITAMIN (VA��VB1��VB2��VC, VE) etc. the nutrient substance of needed by human. Therefore, utilizing the cucumber flavored milk that cucumber and cow's milk are made, not only color and luster is soft, fragrant taste, and, concentrate the nutrition elite of animals and plants, it has been a kind of weight reducing nutritive food, is also suitable to people of all ages natural health drink.
Cucumber source is extremely abundant, cheap, if make cucumber milk taking it as raw material, is making full use of cucumber resource, is again a kind of exploitation to cucumber deep processing and edible aspect. The product innovation that cucumber milk milky-drinks is the demand in order to meet consumers in general and develop, along with standard of living improves day by day, people are more and more higher to the requirement of nutrition, healthy high-quality food, and cucumber milk can meet the requirement of modern consumer from nutritive value, sense organ local flavor, consumers demand all respects.
Summary of the invention
It is an object of the invention to provide a kind of taste delicate fragrance, nutritious, the making method of the health care good drink cucumber milk milky-drinks of unique flavor.
It is an object of the invention to be achieved by the following technical programs, the making method of a kind of cucumber milk milky-drinks, it is characterised in that, count in mass ratio, formulated by following raw materials according composition, 65.5��85.5% milk, 10��30% Sucus Cucumidis sativis, 2% white sugar, 2.5% whole-fat milk powder;Comprise following production stage: raw material stirs evenly by the allotment of proportional quantity mixing post-heating to 65 DEG C, owing to the fat particle in cow's milk and the vegetable fibre in Sucus Cucumidis sativi easily make beverage produce layering or precipitation, in order to improve the stability of product, homogeneous twice under the pressure of 15��25Mpa, then it is heated to 85��90 DEG C, hot filling closure, finally carries out two-stage sterilization, two-stage sterilization temperature is 121 DEG C, and the time is 15min.
Described Sucus Cucumidis sativi mixes, by the mass ratio of 4:1, acquisition of squeezing the juice with cucumber and water.
Useful achievement: the cucumber milk milky-drinks that present method makes has the distinctive fragrant of cucumber is a kind of high protein, unique flavor, the good drink of the health care of good stability; The basis of tradition milk milky-drinks adds the carbohydrate in cucumber, glucosides class, multiple total free aminoacids, carotene, protein, calcium, phosphorus, iron, VITAMIN (VA��VB1��VB2��VC, VE) etc. the nutrient substance of needed by human so that the nutrition of product is abundanter; Cucumber flavor is sweet cool in nature, clearing away heat and promoting diuresis, and detoxify and promote the subsdence of swelling promotes the production of body fluid to quench thirst, and cures mainly the hot polydipsia of body, swelling and pain in the throat, wind-heat eye illness, jaundice due to damp-heat, the illnesss such as dysuria. Especially containing fine cellulose in cucumber, the content reducing cholesterol, triglyceride level in blood there is effect very much, it is possible to promote intestines peristalsis, improve human metabolism; Tartronic acid in fresh cucumber can suppress the glucide in human body to be converted into fat, and therefore, cucumber also has fat-reducing and effect of prevention coronary heart disease; Secondly, containing abundant vitamin-E in cucumber, the division of cell can be promoted, can delaying human body caducity; Cucurbitacin, has and significantly disturbs function of tumor.
Specific embodiments
Embodiment 1:
The clean cucumber of cleaning being put into tissue mashing machine, and adds water logging and do not have cucumber, the mass ratio of cucumber and water is 4:1, smashs to pieces and squeezes the juice, often opening machine 10 stops second, then continues to squeeze the juice, like this after repetition 4 to 5 times, pour out slurry juice, filter, get juice for subsequent use. Then 85.5% cow's milk is added in mass ratio, 10% Sucus Cucumidis sativi, 2% white sugar, after 2.5% whole-fat milk powder mixes, homogeneous twice under the pressure of 15��25Mpa, is heated to 85 DEG C, hot filling closure, finally carry out two-stage sterilization, two-stage sterilization temperature 121 DEG C, time 15min.
Embodiment 2
The clean cucumber of cleaning being put into tissue mashing machine, and adds water logging and do not have cucumber, the mass ratio of cucumber and water is 4:1, smashs to pieces and squeezes the juice, often opening machine 10 stops second, then continues to squeeze the juice, like this after repetition 4 to 5 times, pour out slurry juice, filter, get juice for subsequent use. Then 75.5% cow's milk is added in mass ratio, 20% Sucus Cucumidis sativi, 2% white sugar, after 2.5% whole-fat milk powder mixes, homogeneous twice under the pressure of 15��25Mpa, is heated to 88 DEG C, hot filling closure, finally carry out two-stage sterilization, two-stage sterilization temperature 121 DEG C, time 15min.
Embodiment 3
The clean cucumber of cleaning being put into tissue mashing machine, and adds water logging and do not have cucumber, the mass ratio of cucumber and water is 4:1, smashs to pieces and squeezes the juice, often opening machine 10 stops second, then continues to squeeze the juice, like this after repetition 4 to 5 times, pour out slurry juice, filter, get juice for subsequent use. Then 65.5% cow's milk is added in mass ratio, 30% Sucus Cucumidis sativi, 2% white sugar, after 2.5% whole-fat milk powder mixes, homogeneous twice under the pressure of 15��25Mpa, is heated to 90 DEG C, hot filling closure, finally carry out two-stage sterilization, two-stage sterilization temperature 121 DEG C, time 15min.
The above, be only the better embodiment of the present invention and oneself, the present invention not do any restriction in form; Any those of ordinary skill in the art, do not departing from technical solution of the present invention scope situation, all can utilize the Method and Technology content of above-mentioned announcement that technical solution of the present invention is made many possible variations and modification, or be revised as the equivalent embodiment of equivalent variations. Therefore, every content not departing from technical solution of the present invention, to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modifies according to the technical spirit of the present invention, all still belongs in the scope of technical solution of the present invention protection.
Claims (2)
1. the making method of a cucumber milk milky-drinks, it is characterised in that, count in mass ratio, formulated by following raw materials according composition, 65.5��85.5% milk, 10��30% Sucus Cucumidis sativis, 2% white sugar, 2.5% whole-fat milk powder; Comprise following production stage: raw material stirs evenly by proportional quantity mixing post-heating to 65 DEG C, and homogeneous twice under the pressure of 15��25Mpa, is then heated to 85��90 DEG C, hot filling closure, finally carrying out two-stage sterilization, two-stage sterilization temperature is 121 DEG C, and the time is 15min.
2. the making method of a kind of cucumber milk milky-drinks according to claim 1, it is characterised in that, described Sucus Cucumidis sativi mixes, by the mass ratio of 4:1, acquisition of squeezing the juice with cucumber and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995901.3A CN105638904A (en) | 2015-12-24 | 2015-12-24 | Making method of cucumber and milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510995901.3A CN105638904A (en) | 2015-12-24 | 2015-12-24 | Making method of cucumber and milk beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105638904A true CN105638904A (en) | 2016-06-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510995901.3A Pending CN105638904A (en) | 2015-12-24 | 2015-12-24 | Making method of cucumber and milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105638904A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912532A (en) * | 2017-12-25 | 2018-04-17 | 光明乳业股份有限公司 | A kind of high protein low viscosity lowfat milk and preparation method thereof |
| CN109043061A (en) * | 2018-11-07 | 2018-12-21 | 徐州工程学院 | Chinese ixeris herb banana cucumber flavor milk tea and its production technology |
-
2015
- 2015-12-24 CN CN201510995901.3A patent/CN105638904A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912532A (en) * | 2017-12-25 | 2018-04-17 | 光明乳业股份有限公司 | A kind of high protein low viscosity lowfat milk and preparation method thereof |
| CN107912532B (en) * | 2017-12-25 | 2020-09-01 | 光明乳业股份有限公司 | High-protein low-viscosity low-fat milk and preparation method thereof |
| CN109043061A (en) * | 2018-11-07 | 2018-12-21 | 徐州工程学院 | Chinese ixeris herb banana cucumber flavor milk tea and its production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |