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A technology for cucumber juice and cucumber is applied in the field of deep food processing to achieve the effects of reducing cooking taste, avoiding adverse effects and prolonging storage period
Active Publication Date: 2015-02-11
CHINA AGRI UNIV
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Problems solved by technology
[0005] The purpose of the present invention is to provide a cucumber juice drink and its preparation method, the present invention can solve the problems of cooking taste and color etc.
Method used
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Embodiment 1
[0026] Embodiment 1, preparation cucumber juice beverage
[0027] (1) Choose fresh cucumbers, and control the mechanical damage area of cucumbers greater than 2% to less than 1%;
[0028] (2) Cleaning: Use an automatic cleaning machine to clean the above-mentioned cucumbers for three times to remove dust, microorganisms and other impurities on the surface of the cucumbers.
[0029] (3) Slicing: Slice the washed cucumber with a slicer, with a thickness of 1mm;
[0030] (4) Beating: the cucumber slices are transported to the beater, and water is added according to the mass ratio (1:2.5) for beating;
[0031] (5) Ingredients: add sucrose and Nisin to the cucumber turbid juice, and stir evenly; the amount of sucrose is 1.1% of the mass of cucumber turbid juice; the amount of Nisin is 0.01% of the mass of cucumber turbid juice;
[0032] (6) Degassing: The cucumber juice homogenized in step (5) enters the vacuum degasser for degassing, the degassing pressure is controlled at 15 ...
Embodiment 2
[0039] Embodiment 2, preparation cucumber juice beverage
[0040] The operation steps of (1)-(7) are the same as those in Example 1; the difference is that the conditions of step (8) are as follows: ultra-high pressure sterilization: use water medium for pressure transmission, and use 500MPa ultra-high pressure sterilization at room temperature for 2 minutes .
[0041] The cucumber juice drink prepared in this example has good flavor, small nutritional loss, attractive green color, pure taste, and soluble solids of about 3 O For Brix, the pH is 6.6, the microbiological indicators meet the requirements of DB331533-2005, and the shelf life at 4°C reaches 1.5 months. The specific indicators are shown in Table 2.
[0042] Compared with Example 1, although the ultra-high pressure treatment pressure is slightly higher in this embodiment, the treatment time is reduced by 2 minutes, so the equipment loss is reduced and the treatment efficiency is high.
[0043] Table 2 Microbial ind...
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Abstract
The invention discloses a cucumber beverage and a production method thereof. The method comprises the following steps: 1)slicing the cleaned cucumber to obtain the sliced cucumber; 2)beating the sliced cucumber to obtain cucumber juice; 3)adding cane sugar and nisin in the cucumber juice, uniformly stirring and vacuum degassing; and 4)packaging the material after vacuum degassing and sealing, performing superhigh pressure sterilization to obtain the cucumber beverage. According to the invention, aqueous medium pressure transmitting is employed, no pollution on food is generated; an aqueous medium superhigh pressure sterilization method is a green clean environmental protection sterilization technology; normal temperature is employed during the sterilization process, boiling flavour is greatly reduced, good local flavor, nutrients and color of cucumber juice can be kept, adverse influence due to heat can be avoided, energy consumption is low, cost is saved; and sterilization by combination of nisin and superhigh pressure can effectively prolong the product storage stage.
Description
technical field [0001] The invention relates to a cucumber juice drink and a preparation method thereof, belonging to the technical field of food deep processing. Background technique [0002] Cucumber (Cucumber), also known as courgettes and green cucumbers, belongs to Cucurbitaceae and is the main vegetable production variety. There are a large number of plantings in the south and north of our country. Cucumber is rich in various vitamins, dietary fiber and trace elements necessary for the human body, and is loved by people for its fresh aroma and low calories. Studies in recent years have shown that there are physiologically active substances in cucumbers, such as propanol that can inhibit the conversion of carbohydrates into fat, vitamin E that prevents the body from oxidation, and cucurbitacin that enhances the immune function of the human body, which have good physiological and health effects. [0003] At present, the development of cucumber juice in my country mainl...
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