Preparation method of cucumber dews

A cucumber and serum technology, which is applied to the functions of food ingredients, food ultrasonic treatment, food ingredients containing natural extracts, etc., can solve the problems affecting the natural taste of cucumbers, health effects, etc., to improve anti-aging effects, ensure purity, easy-to-use effects

Inactive Publication Date: 2016-10-26
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Too many food additives are added to this beverage, which affects the original natural taste of cucumber, and drinking a lot of it will also have a certain impact on health
In addition, after searching, no relevant patent literature has been found to record a method that can improve the anti-aging effect of cucumber dew

Method used

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  • Preparation method of cucumber dews
  • Preparation method of cucumber dews
  • Preparation method of cucumber dews

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Take fresh cucumbers, wash them, add water 20 times their weight, and beat them to obtain a slurry;

[0023] 2) Put the slurry into a magnetic field with a magnetic field strength of 3400Gs, and perform magnetization at 50°C for 20 minutes to obtain a magnetized slurry;

[0024] 3) Ultrasonic extraction of the magnetized slurry at a power of 400W and a temperature of 60°C for 20 minutes to obtain an extract;

[0025] 4) Double-filter the cucumber extract with a 160-mesh filter, clarify, and centrifuge at 2500r / min for 8min to obtain the original cucumber juice;

[0026] 5) Instant sterilization at ultra-high temperature and filling to prepare cucumber dew.

Embodiment 2

[0028] 1) Take fresh cucumbers, wash them, add water 23 times their weight, and beat them to obtain a slurry;

[0029] 2) Put the slurry into a magnetic field with a magnetic field strength of 3300Gs, and perform magnetization at 52°C for 18 minutes to obtain a magnetized slurry;

[0030] 3) Ultrasonic extraction of the magnetized slurry at a power of 420W and a temperature of 57°C for 22 minutes to obtain an extract;

[0031] 4) Double-filter the cucumber extract with a 150-mesh filter, clarify it, and centrifuge at 2600r / min for 7 minutes to obtain the original cucumber juice;

[0032] 5) Instant sterilization at ultra-high temperature and filling to prepare cucumber dew.

Embodiment 3

[0034] 1) Take fresh cucumbers, wash them, add water 25 times their weight, and beat them to obtain a slurry;

[0035] 2) Put the slurry into a magnetic field with a magnetic field strength of 3200Gs, and magnetize it at 55°C for 15 minutes to obtain a magnetized slurry;

[0036] 3) Ultrasonic extraction of the magnetized slurry at a power of 450W and a temperature of 55°C for 25 minutes to obtain an extract;

[0037] 4) Double-filter the cucumber extract with a 140-mesh filter, clarify it, and centrifuge at 2700r / min for 6min to obtain the original cucumber juice;

[0038] 5) Instant sterilization at ultra-high temperature and filling to prepare cucumber dew.

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Abstract

The present invention relates to the technical field of drink preparations and especially relates to a preparation method of cucumber dews. The preparation method comprises the following steps: 1) fresh cucumbers are taken, the taken cucumbers are washed clean, water at 20-30 times of the weight of the cucumbers is added, and the washed cucumbers are beat into slurry; 2) the slurry is put into a magnetic field at a magnetic field strength of 3000-3400 Gs to conduct magnetization for 10-20 min to obtain a magnetized slurry; 3) then the magnetized slurry is subjected to an ultrasonic extraction for 20-30 min at a power of 400-500 W to obtain an extract; 4) the cucumber extract is subjected to a double filtration, the filtered extract is clarified, the clarified extract is subjected to a centrifugal separation to obtain cucumber raw juice; and 5) the cucumber raw juice is subjected to an ultra-high temperature instantaneous sterilization, and the sterilized mixture is filled to obtain the cucumber dews. The prepared cucumber dews by the method can improve the anti-aging effects of the cucumber dews.

Description

Technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a preparation method of cucumber juice. Background technique [0002] Cucumber, (scientific name Cucumis sativus Linn, English name Cucumber), a plant of the Cucurbitaceae melon. Also called courgette and cucumber. The fruit is oily green or emerald green with soft thorns on the surface. It is widely distributed throughout China and is one of the main greenhouse products. Cucumber is rich in sugars, glycosides, caffeic acid, chlorogenic acid, a variety of amino acids, vitamins, volatile oil and cucurbitacin A, B, C, D and other ingredients. Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, enters the spleen, stomach, and large intestine; it has the effects of removing heat, diuresis and diuresis, clearing away heat and detoxification; treating polydipsia, sore throat, burning eyes, fire burns, and anti-tumor , Anti-aging, lose weight and strengthen the body,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/00A23L5/30
CPCA23L2/04A23V2002/00A23V2200/30A23V2250/21A23V2300/14A23V2300/48
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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