Health-care cucumber beverage and preparation method thereof

A cucumber and beverage technology, applied in the field of beverage processing, can solve the problems of easy sedimentation of suspended particles and poor overall product phase, and achieve good health effects, improve product phase, and enhance nutritional value

Inactive Publication Date: 2017-05-17
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most existing cucumber drinks have the problems of easy sedimentation of suspended particles and poor overall quality.

Method used

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  • Health-care cucumber beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A health-care cucumber drink is made of the following substances by weight:

[0021] 32 parts of cucumber, 8 parts of cantaloupe, 3 parts of egg fruit, 2 parts of astragalus, 2 parts of Ophiopogon japonicus, 4 parts of fructooligosaccharides, 0.8 parts of salt, 0.4 parts of sodium carboxymethyl cellulose, 0.04 parts of calcium gluconate, 2.5 parts of German Lactobacillus subtilis, 0.15 parts of additives, 150 parts of water; the additives are made up of the following parts by weight: 4 parts of glyceryl monostearate, 3 parts of propylene glycol alginate, and 1 part of sodium caseinate.

[0022] A preparation method of a health-care cucumber drink, comprising the steps of:

[0023] (1) Clean the cucumber and cut it into sections, then mix it with 6 times the total mass of water and beat it, then add 0.1% of the total mass of compound enzyme to the slurry, heat to keep the slurry temperature at 39°C, and treat for 47 minutes Pass through a 100-mesh sieve to obtain the mi...

Embodiment 2

[0032] A health-care cucumber drink is made of the following substances by weight:

[0033] 33 parts of cucumber, 9 parts of cantaloupe, 4 parts of egg fruit, 3 parts of astragalus, 3 parts of Ophiopogon japonicus, 6 parts of fructooligosaccharides, 1 part of table salt, 0.5 parts of sodium carboxymethyl cellulose, 0.06 parts of calcium gluconate, 3 parts of German Lactobacillus subtilis, 0.2 parts of additives, 155 parts of water; the additives are made up of the following parts by weight: 5 parts of glyceryl monostearate, 4 parts of propylene glycol alginate, and 1.5 parts of sodium caseinate.

Embodiment 3

[0035] A health-care cucumber drink is made of the following substances by weight:

[0036] 35 parts of cucumber, 10 parts of Hami melon, 5 parts of egg fruit, 4 parts of astragalus, 4 parts of Ophiopogon japonicus, 7 parts of fructooligosaccharides, 1.2 parts of table salt, 0.6 parts of sodium carboxymethyl cellulose, 0.08 parts of calcium gluconate, 3.5 parts of German Lactobacillus subtilis, 0.25 parts of additives, 160 parts of water; the additives are made up of the following parts by weight: 6 parts of glyceryl monostearate, 5 parts of propylene glycol alginate, and 2 parts of sodium caseinate.

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PUM

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Abstract

The invention discloses a health-care cucumber beverage and belongs to the technical field of beverage processing. The health-care cucumber beverage is prepared from the following substances: cucumber, Hami melon, passion fruit, radix astragali seu hedysari, radix ophiopogonis, fructo-oligosaccharide, table salt, sodium carboxymethylcellulose, calcium gluconate, Lactobacillus delbrueckii, an additive and water. The health-care cucumber beverage prepared by the invention has the advantages of good mouth feel and flavor, suitability for old and young people, stable storage quality, excellent appearance and abundant nutritive value; the health-care cucumber beverage has a unique hypotensive effect on hypertension and a good health-care effect after being drunk for a long term.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a health-care cucumber beverage and a preparation method thereof. Background technique [0002] Cucumber is rich in nutrients, containing essential nutrients such as vitamins, carotene, carbohydrates, protein, calcium, phosphorus, iron, etc., and has been favored by people for a long time. The glucoside and fructose contained in cucumber do not participate in sugar metabolism, so diabetics can use cucumber instead of starchy food to satisfy their hunger, which can effectively control the rise in blood sugar; the propanedioic acid contained in cucumber can inhibit the transformation of sugar substances It is fat, so cucumber has a good weight loss effect; the cellulose in cucumber has a certain effect on promoting the elimination of spoilage substances in the human intestine and lowering cholesterol; the bitter element in cucumber has anti-cancer effect; th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/105A23L2/52
CPCA23L2/382A23L2/52A23L2/84A23V2002/00A23V2200/326
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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