CN106387577A - Manufacturing method of natural cucumber drink - Google Patents
Manufacturing method of natural cucumber drink Download PDFInfo
- Publication number
- CN106387577A CN106387577A CN201610820245.8A CN201610820245A CN106387577A CN 106387577 A CN106387577 A CN 106387577A CN 201610820245 A CN201610820245 A CN 201610820245A CN 106387577 A CN106387577 A CN 106387577A
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- CN
- China
- Prior art keywords
- cucumbers
- cucumidis sativi
- fructus cucumidis
- solution
- cucumber
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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
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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 present invention discloses a manufacturing method of for natural cucumber drink, belongs to the technical field of agricultural processing and aims at solving the problem of taste of the drink. The manufacturing method is characterized by comprising the following steps: step one, fresh and mature cucumbers with smooth surfaces are used as a processing raw material; step two, the cucumbers are washed clean, the washed cucumbers are pierced with holes over the whole body, the pierced cucumbers are put into a heating pool to be pressed to sink below water surface, and the weight of the water is 1-5 times of the weight of the cucumbers; step three, the water pool is heated to be 68 DEG C-70 DEG C to conduct a sterilization and softening of the cucumbers for 3-5 minutes to obtain the softened cucumbers and a solution; step four, the softened cucumbers are taken out, the taken out cucumbers are squeezed and extracted to obtain a squeezed solution, the squeezed solution is filtered, and the filtered solution is clarified; step five, the squeezed solution and the former solution are mixed into a cucumber mixed solution; step six, an appropriate amount of white sugar is added into the cucumber mixed solution, the mixture is subjected to a fermentation in a fermentation jar at a condition of 25 DEG C-35 DEG C for 5-7 days to produce acetic acids to prepare an acidified mixed solution; and step seven, an appropriate amount of potassium sorbate is added into the acidified mixed solution, and the mixture is sub-filled into bottles and sealed to obtain the natural cucumber drink products.
Description
Technical field
The present invention relates to a kind of manufacture method of beverage, particularly point out the manufacture method that raw material is made with Fructus Cucumidis sativi, belong to agricultural
Processing technique field.
Background technology
Fructus Cucumidis sativi（Scientific name：Cucumis sativusL.）Cucurbitaceae is annual to overgrow or climbs up by holding on to herbaceous plant.Stem, branch are stretched
Long, there is rib ditch, by white rough bristle.Tendril is thin.Petiole is slightly coarse, has rough bristle；Blade width ovate is heart-shaped, film quality, sliver
Triangle, with teeth.Hermaphroditism.Male flower：Constant piece is given birth in axil cluster；Bennet is very thin, by micro- pubescence；Corolla yellow-white, corolla
Sliver long round shape lanceolar.Female flower：Single raw or dilute cluster life；Bennet is sturdy, by pubescence；Ovary is coarse.Fruit Long Circle or cylinder
Shape, yellow green when ripe, rough surface.Seed is little, narrow avette, white, non-flanged, the closely anxious point in two ends.Flowering fruit bearing stage summer.China is each
Ground is generally cultivated, and all there are greenhouse or Plastic canopy culture in many areas；Now extensively plant in temperate zone and torrid areas.Fructus Cucumidis sativi is
One of summer main vegetables all over China.Ratan is medicinal, can antiinflammatory, eliminating the phlegm, spasmolytic.
Cucumber growth form：Annual overgrow or climb up by holding on to draft；Stem, branch elongation, have rib ditch, by white rough bristle.Volume
Must be thin, not difference, the white pubescence of tool.Petiole is slightly coarse, has rough bristle, long 10-16 (- 20) centimetre；Blade width ovate is heart-shaped, film
Matter, equal 7-20 centimetre of length and width, two sides is very coarse, by rough bristle, 3-5 angle or shallow split, sliver triangle, with teeth, edge sometimes
There is echinid, tip is suddenly sharp or tapering, base portion sinus is semicircle, wide 2-3 centimetre, deep 2-2.5 centimetre, base portion closing backward sometimes.
Hermaphroditism.Male flower：Constant piece is given birth in axil cluster；Bennet is very thin, long 0.5-1.5 centimetre, by micro- pubescence；The narrow mitriform of calyx cylinder or
Closely cylindric, long 8-10 millimeter, close by white long pubescence, calyx lobes bores shape, carries out, closely isometric with calyx cylinder；Corolla is yellow
White, is about 2 centimetres, corolla lobe long round shape lanceolar, anxious point；Stamen 3, the nearly nothing of filigree, flower pesticide long 3-4 millimeter, connective is stretched
Go out, be about 1 millimeter.Female flower：Single raw or dilute cluster life；Bennet is sturdy, by pubescence, long 1-2 centimetre；Ovary spindle, coarse, have little
Thorn-like projection.Fruit Long Circle or cylinder, long 10-30 (- 50) centimetre, yellow green when ripe, rough surface, there is the tumor of tool puncture tip
Shape projection, extremely dilute be bordering on smooth.Seed is little, narrow avette, white, non-flanged, the closely anxious point in two ends, is about 5-10 millimeter.Flowering fruit bearing stage
Summer.Fruit Long Circle or cylinder, long 10-30 (- 50) centimetre, yellow green when ripe, rough surface, the warty having tool puncture tip is dashed forward
Rise, extremely dilute be bordering on smooth.Seed is little, narrow avette, white, non-flanged, the closely anxious point in two ends, is about 5-10 millimeter.Flowering fruit bearing stage summer.
Fructus Cucumidis sativi has one obvious delicate fragrance, here it is Fructus Cucumidis sativi contains the Matteuccia struthiopteri element of uniqueness, people like Fructus Cucumidis sativi product, greatly
All it is intended to enjoy the delicate fragrance of the Matteuccia struthiopteri element that this strand breaks a person's heart.Matteuccia struthiopteri element is also dissolvable in water water, when people's processing cucumber,
When Fructus Cucumidis sativi is dipped in water high temperature, Matteuccia struthiopteri element and multivitamin can be dissolved in water, or the Sucus Cucumidis sativi liquor stream producing with squeezing
Walk, cause very big waste.
Content of the invention
Loss in order to not make the fragrant element of natural cucumber and vitamin in Fructus Cucumidis sativi processing wastes, my invention a kind of with Fructus Cucumidis sativi
, as the preparation of beverage of raw material, this beverage is not only sour-sweet tasty and refreshing, and Fructus Cucumidis sativi delicate fragrance is strong for the Fructus Cucumidis sativi liquid that processing produces,
Enjoy endless aftertastes after making us drinking.
A kind of manufacture method solve problem of natural cucumber beverage is adopted the technical scheme that by following making step
Carry out：First, take smooth-skined fresh mature Fructus Cucumidis sativi as processing raw material；Two, by Fructus Cucumidis sativi clean up and whole body acanthopore after
Put pressure in heating bath into and sink to below the water surface, the weight of water should be 1 ~ 5 times of Cucumber weight；Three, pond is heated to 68 DEG C ~ 70
DEG C sterilized and softened Fructus Cucumidis sativi and obtained for 3 ~ 5 minutes and softened Fructus Cucumidiss sativi and solution；Four, the Fructus Cucumidis sativi of softening is pulled out and carries out squeezing and carry
Pressure squeezeding juice filters clarification；Five, pressed liquor is become Fructus Cucumidis sativi mixed liquor with solution mixing above；Six, in Fructus Cucumidis sativi mixed liquor
After the appropriate white sugar of middle addition, in jar fermenter, 25 DEG C ~ 35 DEG C condition bottom fermentations produce acetic acid on 5th ~ 7, become acidification mixed liquor；Seven,
Add the sour potassium of appropriate mountain plough in acidification mixed liquor, a point filling bottle is sealed to natural cucumber beverage products.
A kind of Fructus Cucumidis sativi used by manufacture method of natural cucumber beverage should be golden yellow, the smooth Fructus Cucumidis sativi kind of authentic epidermis
Class, this kind of Fructus Cucumidis sativi perfume element containing natural cucumber is abundanter, and delicate fragrance degree is higher, is processed the Fructus Cucumidis sativi mixed liquor obtaining best in quality.
A kind of beneficial effect of the manufacture method of natural cucumber beverage is：A kind of manufacture method of natural cucumber beverage is taken
In processing squeezing Fructus Cucumidis sativi, the leaching liquid of gained and pressed liquor mixing, as beverage stock solution, contain higher natural cucumber fragrant in stock solution
The plant components such as plain and various vitamin, and add white sugar to carry out suitable standing for fermentation to produce suitable tart flavour, make this
Sour-sweet tasty and refreshing, the Fructus Cucumidis sativi delicate fragrance of cucumber drink enjoys endless aftertastes, and during processing squeezing Fructus Cucumidis sativi, the Fructus Cucumidis sativi of gained can also make other
Fructus Cucumidis sativi food, accomplishes whole efficient utilizations of Fructus Cucumidis sativi, has reached the highest economic benefit of processing cucumber gained.
Specific embodiment
A kind of manufacture method of natural cucumber beverage, is to implement to carry out by following making step：First, take epidermis smooth
Fresh mature Fructus Cucumidis sativi as processing raw material；Two, Fructus Cucumidis sativi is cleaned up and whole body acanthopore after put in heating bath pressure into and sink to water
Below face, the weight of water should be 1 ~ 5 times of Cucumber weight, electric heating tube can be taken to heat in pool bottom, top Fructus Cucumidis sativi ferrum
Silk screen blocks and is pressed on below the water surface；Three, it is noted that temperature control in heating process, pond is heated to 68 DEG C ~ 70 DEG C and is sterilized
Obtain softening Fructus Cucumidis sativi and solution with softening Fructus Cucumidis sativi within 3 ~ 5 minutes；Four, the Fructus Cucumidis sativi of softening is pulled and carries out out squeezing and extract squeezing juice
Filter clarification, pull Fructus Cucumidis sativi out and enter squeezing, in order to avoid being mixed into antibacterial in expressing process after low reduction；Five, by pressed liquor and above
Solution mixing become Fructus Cucumidis sativi mixed liquor；Six, after adding appropriate white sugar in Fructus Cucumidis sativi mixed liquor in jar fermenter 25 DEG C ~ 35 DEG C bars
Part bottom fermentation produces acetic acid on 5th ~ 7, becomes acidification mixed liquor；Seven, acidification mixed liquor adds the sour potassium of appropriate mountain plough, point filling bottle
It is sealed to natural cucumber beverage products.
Claims (1)
1. a kind of manufacture method of natural cucumber beverage, is characterized in that carrying out by following making step：First, take epidermis smooth
Fresh mature Fructus Cucumidis sativi as processing raw material；Two, Fructus Cucumidis sativi is cleaned up and whole body acanthopore after put in heating bath pressure into and sink to water
Below face, the weight of water should be 1 ~ 5 times of Cucumber weight；Three, pond is heated to 68 DEG C ~ 70 DEG C and is sterilized and softened Fructus Cucumidis sativi
Obtain within 3 ~ 5 minutes and soften Fructus Cucumidis sativi and solution；Four, the Fructus Cucumidis sativi of softening is pulled and carries out out squeezing and extract squeezing juice filtration clarification；
Five, pressed liquor is become Fructus Cucumidis sativi mixed liquor with solution mixing above；Six, sending out after adding appropriate white sugar in Fructus Cucumidis sativi mixed liquor
In ferment cylinder, 25 DEG C ~ 35 DEG C condition bottom fermentations produce acetic acid on 5th ~ 7, become acidification mixed liquor；Seven, add suitable in acidification mixed liquor
The sour potassium of amount mountain plough, a point filling bottle is sealed to natural cucumber beverage products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610820245.8A CN106387577A (en) | 2016-09-13 | 2016-09-13 | Manufacturing method of natural cucumber drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610820245.8A CN106387577A (en) | 2016-09-13 | 2016-09-13 | Manufacturing method of natural cucumber drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387577A true CN106387577A (en) | 2017-02-15 |
Family
ID=57999976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610820245.8A Withdrawn CN106387577A (en) | 2016-09-13 | 2016-09-13 | Manufacturing method of natural cucumber drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387577A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86105589A (en) * | 1986-07-24 | 1988-02-17 | 武汉市粮油科学研究所 | Utilize soybean-soak liquid to make the method for beverage |
| CN1184612A (en) * | 1996-12-02 | 1998-06-17 | 李成林 | Wild carambola anti-cancer vitamin drink, and method for preparing same |
| CN1401759A (en) * | 2002-03-23 | 2003-03-12 | 赵文谦 | Rosa roxburghii grape vinegar raw juice beverage |
| CN105285594A (en) * | 2015-11-20 | 2016-02-03 | 徐州斌硕农业科技有限公司 | Manufacturing method of cucumber drink |
-
2016
- 2016-09-13 CN CN201610820245.8A patent/CN106387577A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86105589A (en) * | 1986-07-24 | 1988-02-17 | 武汉市粮油科学研究所 | Utilize soybean-soak liquid to make the method for beverage |
| CN1184612A (en) * | 1996-12-02 | 1998-06-17 | 李成林 | Wild carambola anti-cancer vitamin drink, and method for preparing same |
| CN1401759A (en) * | 2002-03-23 | 2003-03-12 | 赵文谦 | Rosa roxburghii grape vinegar raw juice beverage |
| CN105285594A (en) * | 2015-11-20 | 2016-02-03 | 徐州斌硕农业科技有限公司 | Manufacturing method of cucumber drink |
Non-Patent Citations (3)
| Title |
|---|
| 汪志君等: "《食品工艺学》", 30 November 2006, 中国计量出版社 * |
| 王琪等: "《农产品深加工技术2000例：专利信息精选 上册》", 31 October 1999, 金盾出版社 * |
| 田龙宾: "《农产品贮运与加工技术》", 28 February 1998, 中国农业科技出版社 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
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| WW01 | Invention patent application withdrawn after publication |