Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Concentrated cucumber clear juice and method for producing the same

A technology for cucumber and clear juice, which is applied to the field of preparation of concentrated cucumber clear juice, can solve the problems of cucumber being difficult to store, turbid, perishable, etc., and achieves the effects of good flavor, high nutritional value and stable properties.

Active Publication Date: 2008-03-05
云南国投中鲁果汁有限公司
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cucumber is emerald green in color, sweet, crisp, juicy, fragrant and refreshing. It is one of the large-scale vegetables with the widest cultivation area, the highest total output, and the best economic benefits. However, cucumber is difficult to store and easy to rot. Therefore, the development of cucumber clear juice beverage products is suitable for people to pay attention to. Green and healthy consumer demand
At present, there are few cucumber beverages on the market, and the cucumber juice products that have been developed and produced are limited to the processing technology level of vegetable juice in the past, and the nutrients of cucumber have not been fully utilized, and the properties of the produced cucumber juice are not stable, and there are some turbidity. Phenomenon

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Concentrated cucumber clear juice and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Raw material cleaning: The raw material is thoroughly cleaned.

[0024] 2. Crushing: The particle size of cucumber crushing is controlled at 2-5 mm.

[0025] 3. Squeeze: Squeeze the fruit pulp through a press.

[0026] 4. Heating / cooling: The squeezed cucumber juice is filtered through a vibrating sieve and then enters the heater for heating. The heating temperature is ≥95°C, and it is kept for more than 30 seconds; then cooled to below 55°C.

[0027] 5. Enzyme hydrolysis:

[0028] 5-1. The amount of amylase added is 0.001% of the squeezed cucumber juice, the amount of pectinase added is 0.005% of the squeezed cucumber juice, and the action time is 0.5 hours;

[0029] 5-2, protease (COROLASE(R) 7089 bacterial protease preparation and COROLASE(R) LAP fungal protease preparation of Germany AB enzyme preparation company, the addition total amount of both application ratio 7089: LAP=4: 6) is 0.002% of the squeezed juice of cucumber, The action time is 0.5 hours;

[0...

Embodiment 2

[0051] 1. Raw material cleaning: thoroughly clean the raw material.

[0052] 2. Crushing: The particle size of cucumber crushing is controlled at 2-5 mm.

[0053] 3. Squeeze: Squeeze the fruit pulp through a press.

[0054] 4. Heating / cooling: the same as in Example 1.

[0055] 5. Enzyme hydrolysis:

[0056] 5-1. The amount of amylase added is 0.05% of the squeezed cucumber juice, the amount of pectinase added is 0.05% of the squeezed cucumber juice, and the action time is 3 hours:

[0057] 5-2, protease (Novozymes, Denmark) Food Grade Water Keratinase and Fiavourzyme TM Flavor protease, the application ratio of the two is 8: 2), the total amount added is 0.2% of the squeezed cucumber juice, and the action time is 4 hours;

[0058] 6. Decolorization treatment: the addition of activated carbon is 0.5% of the squeezed cucumber juice, and the action time is 3 hours; the addition of bentonite is 0.3% of the cucumber squeeze juice, and the action time is 2 hours.

[0059] 7....

Embodiment 3

[0066] 1. Raw material cleaning: thoroughly clean the raw material.

[0067] 2. Crushing: The particle size of cucumber crushing is controlled at 2-5 mm.

[0068] 3. Squeeze: Squeeze the fruit pulp through a press.

[0069] 4. Heating / cooling: the same as in Example 1.

[0070] 5. Enzyme hydrolysis:

[0071]5-1. The amount of amylase added is 0.01% of the squeezed cucumber juice, the amount of pectinase added is 0.02% of the squeezed cucumber juice, and the action time is 3 hours:

[0072] 5-2, the addition of protease (same as Example 2) is 0.05% of the squeezed cucumber juice, and the action time is 4 hours;

[0073] 6. Decolorization treatment: the addition of bentonite is 0.1% of the squeezed cucumber juice, and the action time is 2 hours. The addition of activated carbon is 0.5% of the cucumber squeeze juice, and the action time is 3 hours.

[0074] 7. Heating / cooling: Heat the clear cucumber juice that has been enzymatically hydrolyzed to ≥95°C with a heater, keep it...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a concentrated cucumber juice product and its preparation method. The invented concentrated cucumber juice product is treated by using amylase, pectase and proteinase through a certain zymolysis reaction, its soluble solid content is 10-60% and its pH value is 4.0-6.5. Its preparation method includes the following steps: A, raw material treatment; B, pressing to obtain cucumber juice; C, pasteurizing; D, zymolysis; E, decolouring and filtering; F, concentrating; and G, canning and storage.

Description

technical field [0001] The invention relates to a concentrated cucumber clear juice and a production method thereof, in particular to a preparation method of the concentrated cucumber clear juice hydrolyzed by amylase, pectinase and protease, and belongs to the technical field of deep processing of fruits and vegetables. Background technique [0002] Cucumber contains propanol diacid, a variety of trace elements, rich amino acids and vitamins and other nutrients. It has the functions of laxative, diuretic, cough, detoxification, beauty, weight loss, enhancing human immunity, anti-virus, and anti-cancer. Cucumber is emerald green in color, sweet, crisp, juicy, fragrant and refreshing. It is one of the large-scale vegetables with the widest cultivation area, the highest total output, and the best economic benefits. However, cucumber is difficult to store and easy to rot. Therefore, the development of cucumber clear juice beverage products is suitable for people to pay attention...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/212A23L2/84A23L2/04A23L2/46A23L1/277A23L19/00A23L5/49
Inventor 王思新冷传祝于英
Owner 云南国投中鲁果汁有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com