Processing method for cucumber juice with suspended fruit pulp granules

A technology of pulp granules and processing methods, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems that the taste of cucumber juice and dietary fiber cannot be balanced, and achieve high-quality taste , eliminate heavy metals in the body, and increase the effect of dietary fiber intake

Inactive Publication Date: 2016-09-28
吴易凡
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is: in order to solve the problem of suspending the pulp particles in the drink while maintaining the original sober taste and mouthfeel in the production of cucumber juice, without using suspending agent, it particularly relates to a kind of fruit pulp with cucumber as the main material. The processing method of cucumber juice with particle suspension, in order to overcome the problem that the taste of cucumber juice and dietary fiber in the prior art cannot be taken into account, a suspending agent is added when the pulp particles are suspended, so as to improve the intake of dietary fiber, keep the nutritional components of cucumber without loss, and maintain high quality purpose of taste

Method used

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  • Processing method for cucumber juice with suspended fruit pulp granules

Examples

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Comparison scheme
Effect test

example 1

[0026] Example 1: if figure 1 The method for processing cucumber juice with pulp particles suspended includes cucumber and sugar, the cucumber is washed and cut into shredded cucumber; the cross section of shredded cucumber is 1.5mm×1.5mm to 2mm×2mm; Then shredded cucumbers are cut into diced cucumbers; the length of the diced cucumbers is less than 5mm; then the sugar is brewed into sugar water; the sugar content of the sugar water is 4%-10%; then the diced cucumbers are mixed with the sugar water; The weight ratio of diced cucumber and sugar water is 30%-60%: 70%-40%; then the mixture is packaged to form cucumber juice; the processing steps are:

[0027] Step 1) Select fresh organically grown cucumbers without pesticide residues. The fruit color is oily green or emerald green, with soft thorns on the surface, and the thorns are the best;

[0028] Step 2) Then clean the surface of the cucumber, remove the thorns and attachments on the surface of the cucumber, and cut off the...

example 2

[0035] Example 2: if figure 1 And the processing method of the cucumber juice with the pulp particles suspended described in Example 1, after the first washing of the cucumber, soak in 9° white vinegar for 15 minutes, then take out the cucumber and rinse it clean again with clear water; or wash the cucumber for the first time After washing the cucumber, wrap it in a napkin, then soak the napkin in 9° white vinegar, take out the cucumber after 15 minutes, and rinse it again with clean water;

[0036] When processing in step 2) of Example 1, after the cucumber is washed for the first time, soak it in 9° white vinegar for 15 minutes, then take out the cucumber and rinse it again with clean water; The stem is cut off, and then the processing of other steps is carried out;

[0037] When processing in step 2) of Example 1, if the processing quantity is small, it would be wasteful to use a large amount of 9° white vinegar to soak. You can wrap the cucumber after the first wash with ...

example 3

[0039] Example 3: if figure 1 And the processing method of the cucumber juice that the pulp particle described in example 1 or 2 is suspended, the optimal weight ratio of described diced cucumber and syrup is 45%: 55%, the cucumber juice mouthfeel that makes with this weight ratio is good, and cucumber The particle suspension effect is good.

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Abstract

The invention discloses a processing method of a cucumber juice drink with cucumber as the main material suspended in pulp particles. In order to solve the problem of maintaining the original sober and refreshing taste and mouthfeel in the production of cucumber juice, the different parts of the cucumber have different densities. Cucumber dices have different densities and are suspended in sugar water without using a suspending agent, which overcomes the problem that the taste of cucumber juice and dietary fiber cannot be taken into account in the prior art, and the problem of adding a suspending agent when the pulp particles are suspended can improve dietary fiber intake and enhance cucumber nutrition. No loss of ingredients, maintain high-quality taste, improve taste, have weight loss effect, enhance digestive function and heart function; reduce the level of harmful cholesterol; soften blood vessels, slow the occurrence of arteriosclerosis; lower blood pressure (maintain normal blood pressure); maintain normal Prevent the generation of cancer cells; whiten the skin, keep the skin smooth and moist; eliminate heavy metals in the body; relieve nervous fatigue and make people fall asleep easily, which is very practical.

Description

technical field [0001] The invention relates to a cucumber juice, in particular to a processing method for a cucumber juice beverage in which pulp particles are suspended with cucumber as the main material. Background technique [0002] Cucumber, (scientific name Cucumis sativus Linn, English name Cucumber), Cucurbitaceae Cucumber plant. Also known as pickled cucumbers and cucumbers. The fruit is oily green or emerald green in color, with soft thorns on the surface. It is widely cultivated throughout China, and is now widely planted in temperate and tropical regions. Cucumber likes warmth and is not cold-tolerant, so it is one of the main greenhouse products. [0003] Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, and enters the spleen, stomach, and large intestine; it has the effects of removing heat, diuresis, clearing away heat and detoxification, and is mainly used for polydipsia, sore throat, burning eyes, fire burns, and weight loss. . The edible par...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/332A23V2200/3262A23V2200/326A23V2200/328A23V2200/308A23V2200/318A23V2200/31A23V2200/322
Inventor 吴易凡
Owner 吴易凡
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