Deep-processing method of cucumbers and deep-processing cucumber product

Abstract

The invention discloses a deep-processing method of cucumbers. The method comprises the following steps: 1) taking fresh cucumbers as raw materials, cleaning the taken cucumbers, sending the cleaned cucumbers in a softening solution, and soaking the cucumbers in the softening solution for 20-30 minutes; 2) draining the surfaces of the softened cucumbers, and refrigerating the drained cucumbers under the environment of zero DEG C for 40 minutes; 3) juicing the refrigerated cucumbers, collecting cucumber juice, and continuously stirring the collected cucumber juice; 4) adding water in the cucumber juice so as to dilute the cucumber juice, adding the diluted cucumber juice in a stainless heating pot, and stirring the cucumber juice during heating; 5) pouring the heated and stirred cucumber juice in a stainless freezing bed in a sucking manner, sealing a stainless frozen bed, and freezing the cucumber juice for 3 hours; 6) maintaining refrigeration on the freezing bed under the condition of 0-2 DEG C for 24 hours so as to enable the cucumber juice to be crystallized and coagulated, sending the crystallized and coagulated cucumber juice into the stainless heating pot, and stirring the cucumber juice during heating; 7) performing spray drying on the heated cucumber juice under the vacuum environment so as to obtain solid materials, and grinding the solid materials by utilizing a grinding machine into cucumber micropowder of which the particle size is 400 meshes, namely the deep-processing cucumber product.

Description

technical field [0001] The invention relates to the technical field of agricultural product development, in particular to a cucumber deep processing method and its products. 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 co...

AI Technical Summary

Problems solved by technology

Thermal sterilization technology has stable sterilization effect, simple operation, and low equipment investment, but thermal sterilization will also have adverse effects on food quality, such as color damage, browning, and nutrient destruction, etc.

Cucumber is a heat-sensitive vegetable. Applying heat sterilization in cucumber juice beverages will destroy the original fresh aroma and cause a serious cooking smell, which will greatly reduce the quality of the product.