Processing method of clear cucumber juice with good taste

A processing method and a technology with good taste, applied in the direction of food science and the like, can solve the problems of insufficient utilization of cucumber nutrients, unstable cucumber juice properties, difficult storage of cucumbers, etc., to improve the enzymatic hydrolysis effect, stable properties, flavor and taste. Good results

Active Publication Date: 2014-01-22
SDIC ZHONGLU FRUIT JUICE +1
View PDF6 Cites 12 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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for clear cucumber juice with good taste, the steps are as follows:

[0027] ⑴Raw material processing: clean the cucumber first, then peel the cucumber, remove the pulp, remove the stalk, and crush it into a pulp; reduce the pigment, protein, tannin and cucurbitacin, reduce the bitterness, and control the particle size of the cucumber to 2 ~5 mm;

[0028] ⑵Separately process the skin, pulp, pedicle and meat to process the concentrated juice, mainly use the pulp to produce the concentrated juice, mix the peel, pedicle and flesh with more pigment, pectin, and protein content to process the functional concentrated juice separately, so that the concentrated juice of the pulp is easy for postprocessing,

[0029] (3) Enzyme inactivation: the pulp is sterilized at a temperature above 95°C, and the enzyme is inactivated for 30 seconds, and then the pulp is cooled to 50-55°C;

[0030] ⑷Ultrasonic enzymatic hydrolysis: Enzymolysis of fruit pulp under ultraso...

Embodiment 2

[0053] A processing method for clear cucumber juice with good taste, the steps are as follows:

[0054] ⑴Raw material processing: clean the cucumber first, then peel the cucumber, remove the pulp, remove the stalk, and crush it into pulp; reduce the pigment, protein, tannin and cucurbitacin, reduce the bitterness, and control the particle size of the cucumber to 2 ~5 mm;

[0055]⑵Separately process the skin, pulp, pedicle and meat to process the concentrated juice, mainly use the pulp to produce the concentrated juice, mix the peel, pedicle and flesh with more pigment, pectin, and protein content to process the functional concentrated juice separately, so that the concentrated juice of the pulp is easy for postprocessing,

[0056] (3) Enzyme inactivation: the pulp is sterilized at a temperature above 95°C, and the enzyme is inactivated for 30 seconds, and then the pulp is cooled to 50-55°C;

[0057] ⑷Ultrasonic enzymatic hydrolysis: Enzymolysis of fruit pulp under ultrasonic...

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 invention provides a processing method of clear cucumber juice with good taste, which comprises the following steps of (1) processing raw materials; (2) separately processing the peel, pulp, base and flesh into concentrated juice, and producing concentrated juice by use of the flesh; (3) enzyme deactivation: performing sterilization and enzyme deactivation on the syrup for 30 seconds at a temperature over 95 DEG C, and then cooling the syrup to 50-55 DEG C; (4) ultrasonic enzymolysis: performing enzymolysis on the syrup under an ultrasonic condition, adding amylase and pectinase into the syrup, performing enzymolysis for 0.5-2 hours, and then adding inscribed and circumscribed protease to finally decompose protein into amino acid small molecules, thereby improving the juice yield. In the method, enzymolysis is performed twice, and the cucumber juice is hydrolyzed by use of the amylase, pectinase and protease, so that nutrient substances in the cucumber juice are hydrolyzed into nutritional components which are easy to absorb by human bodies and have special physiological functions; moreover, by adopting the processes such as adsorption, ultrafiltration and the like, the final product of concentrated clear cucumber juice has high nutritional value, stable characters and good flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, in particular to a processing method of clear cucumber juice with good taste. 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 to. Green and healthy consumer demand. At present, there are few cucumber beverages on the market, and the cucumber juice products that have been de...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84
CPCA23L2/04A23L2/84
Inventor 王思新冷传祝孙雅君李喜宏李瑶瑶于英丁春宪李鹏军黄瑞
Owner SDIC ZHONGLU FRUIT JUICE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap