Method for preparing cucumber extract

A technology of cucumber and cucumber extract, which is applied to the functions of food ingredients, food science, application, etc., can solve the problems affecting the natural taste of cucumber, the impact on health, etc., and achieve the goal of improving weight loss effect, improving weight loss effect, and avoiding the precipitation of impurities Effect

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 weight loss effect of cucumber dew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Take fresh cucumbers, wash them, add water 18 times its weight, and beat to obtain a slurry;

[0024] 2) Put the slurry into a magnetic field with a magnetic field strength of 3400Gs, and magnetize it at a temperature of 45 for 20 minutes to obtain a magnetized slurry;

[0025] 3) Microwave extracting the magnetized slurry at a power of 600W and a temperature of 55°C for 30s to obtain a cucumber extract;

[0026] 4) The cucumber extract, honey, and salt are mixed uniformly in a weight ratio of 120:5:0.01;

[0027] 5) Use a 200-mesh double filter, ultra-high temperature instant sterilization, and filling to prepare cucumber dew.

Embodiment 2

[0029] 1) Take fresh cucumbers, wash them, add water 20 times their weight, and beat to obtain a slurry;

[0030] 2) Put the slurry into a magnetic field with a magnetic field strength of 3300Gs, and magnetize it at a temperature of 47 for 18 minutes to obtain a magnetized slurry;

[0031] 3) Microwave extracting the magnetized slurry at a power of 620W and a temperature of 52°C for 35s to obtain a cucumber extract;

[0032] 4) the cucumber extract, honey, and salt are mixed uniformly in a weight ratio of 110:7:0.008;

[0033] 5) Use a 230-mesh double filter, ultra-high temperature instant sterilization, and filling to prepare cucumber dew.

Embodiment 3

[0035] 1) Take fresh cucumber, wash it, add water 22 times its weight, and beat to obtain slurry;

[0036] 2) Put the slurry into a magnetic field with a magnetic field strength of 3200Gs, and magnetize it at a temperature of 50 for 15 minutes to obtain a magnetized slurry;

[0037] 3) Microwave extracting the magnetized slurry at a power of 650W and a temperature of 50°C for 40s to obtain a cucumber extract;

[0038] 4) The cucumber extract, honey, and salt are mixed uniformly in a weight ratio of 100:9:0.005;

[0039] 5) Use a 250-mesh double filter, ultra-high temperature instant sterilization, and filling to prepare cucumber dew.

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PUM

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Abstract

The invention relates to the technical field of preparation of beverages, in particular to a method for preparing a cucumber extract. The method comprises the following steps of (1) taking fresh cucumbers, thoroughly cleaning the taken fresh cucumbers, adding water which is 18-26 times of the cucumbers, and performing mashing so as to obtain paste; (2) putting the paste to a magnetic field of which the magnetic field intensity is 3000-3400Gs, and performing magnetisation under the temperature of 45-55 DEG C so as to obtain magnetised paste; (3) performing microwave extraction under the power of 600-700W on the magnetise paste for 30-50s so as to obtain a cucumber extracting solution; (4) uniformly mixing the cucumber extracting solution with honey and table salt in the weight ratio of the cucumber extracting solution to the honey to the table salt being (90-120) to (5-12) to (0.001-0.01); and (5) performing filtering, performing instantaneous sterilizing at ultrahigh temperature, and performing filling so as to obtain the cucumber extract. Through the adoption of the method disclosed by the invention, the efficacy of reducing weight of the cucumber extract can be improved.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a method for preparing cucumber dew. Background technique [0002] Cucumber, (scientific name Cucumis sativus Linn, English name Cucumber), Cucurbitaceae Melon plant. Also known as pickled cucumbers and cucumbers. The color of the fruit is oily green or emerald green, and there are soft thorns on the surface. It is widely distributed in all parts of China and is one of the main greenhouse products. Cucumber is rich in sugars, glycosides, caffeic acid, chlorogenic acid, various amino acids, vitamins, volatile oils and cucurbitacin A, B, C, D and other ingredients. 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, promoting diuresis, clearing away heat and detoxification; it is mainly used for polydipsia, sore throat, burning eyes, fire burns, and anti-tumor , anti-a...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L21/25A23L2/72A23L33/00
CPCA23L2/04A23L2/52A23L2/72A23V2002/00A23V2200/332
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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