Processing method of cucumber water

A processing method and cucumber technology, applied in the direction of food science and the like, can solve the problems of simple and extensive process, low processing rate, and clarification-type cucumber beverages are rare, and achieve the effects of simple process, short heating time, and shortening of clarification time.

Pending Publication Date: 2021-05-07
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the vast majority of cucumbers produced in my country are for fresh food, the processing rate is low and the process is simple and extensive.
The current cucumber drink is directly added with water, beating and filtering, then blended, and various stabilizers and emulsifiers are added to make a cloudy flavor drink. However, the appearance is clear and bright, the color is crystal clear, and fresh and refreshing clarified cucumber drinks are rare.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method of cucumber water, the steps are as follows:

[0036] (1) Selection: choose cucumbers with crisp and tender tissues, fresh meat and no mechanical damage;

[0037] (2) Cleaning: rinse the cucumber with water and drain;

[0038] (3) Crushing and pressing: the washed cucumbers are cut into pieces and put into a crusher for beating, and squeezed with a 60-mesh nylon filter bag to extract juice, and the obtained cucumber water is the original cucumber juice;

[0039] (4) Clarification: Add gelatin 0.02g / kg, silica sol 0.07g / kg, bentonite 1.0g / kg, settle at 50-55°C for 2 hours;

[0040] (5) Filtration: filter the supernatant liquid obtained in step (3) with diatomaceous earth, and the gained filtrate is cucumber water after clarification;

[0041] (6) Sterilization: UHT sterilization is adopted, the sterilization temperature is 130°C, the time is 15s, and aseptic cold filling.

Embodiment 2

[0043] A processing method of cucumber water, the steps are as follows:

[0044] (1) Selection: choose cucumbers with crisp and tender tissues, fresh meat and no mechanical damage;

[0045] (2) Cleaning: rinse the cucumber with water and drain;

[0046] (3) Crushing and pressing: the washed cucumbers are cut into pieces and put into a crusher for beating, and squeezed with a 60-mesh nylon filter bag to extract juice, and the obtained cucumber water is the original cucumber juice;

[0047] (4) Clarification: Add gelatin 0.04g / kg, silica sol 0.1g / kg, bentonite 1.0g / kg, settle at 50°C for 2.5 hours;

[0048] (5) Filtration: filter the supernatant obtained in step (3), and the obtained filtrate is cucumber water after clarification;

[0049] (6) Sterilization: UHT sterilization is adopted, the sterilization temperature is 130°C, the time is 15s, and aseptic cold filling.

Embodiment 3

[0051] A processing method of cucumber water, the steps are as follows:

[0052] (1) Selection: choose cucumbers with crisp and tender tissues, fresh meat and no mechanical damage;

[0053] (2) Cleaning: rinse the cucumber with water and drain;

[0054] (3) Crushing and pressing: the washed cucumbers are cut into pieces and put into a crusher for beating, and squeezed with a 60-mesh nylon filter bag to extract juice, and the obtained cucumber water is the original cucumber juice;

[0055] (4) Clarification: add gelatin 0.03g / kg, silica sol 0.08g / kg, bentonite 1.0g / kg, settle at 55°C for 3 hours;

[0056] (5) Filtration: filter the supernatant obtained in step (3), and the obtained filtrate is cucumber water after clarification;

[0057] (6) Sterilization: UHT sterilization is adopted, the sterilization temperature is 130°C, the time is 15s, and aseptic cold filling.

[0058] The cucumber water obtained in the above-mentioned Examples 1-3 has a clear and translucent appearan...

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Abstract

The invention belongs to the technical field of fruit and vegetable processing, and particularly relates to a processing method of cucumber water. The method comprises the following steps of (1) performing selection: selecting cucumbers which are crisp and tender in tissue, fresh in pulp quality and free of mechanical damage; (2) performing cleaning: washing the cucumbers selected in the step (1), and draining water; (3) performing crushing and squeezing: cutting the drained cucumbers into blocks, performing pulping by using a crusher, and performing squeezing to obtain juice, so as to obtain cucumber normal juice; (4) performing clarifying: adding a clarifying agent, and performing settling; (5) performing filtering: filtering a supernate obtained in the step (4) to obtain clarified cucumber water; and (6) performing sterilization: performing sterilization treatment on the cucumber water by adopting a UHT sterilization method. The method has the beneficial effects that (1) the produced cucumber water is clear and transparent, and the process is simple, low in cost, safe and reliable; and (2) the heating frequency is low, and the heating time is short, so that the color, aroma components and various nutritional components of natural cucumbers are reserved to the greatest extent.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to a method for processing cucumber water. Background technique [0002] Cucumber (Cucumis sativus L.) is a plant of the genus Melon in the family Cucurbitaceae, also known as cucumber and cucumber. Sweet and cold in nature and taste, raw food can clear pathogenic heat and produce body fluid. Cucumber is rich in various nutrients needed by the human body. Cucumber is rich in protein, calcium, phosphorus, iron, potassium, carotene, vitamin B2, vitamin C, vitamin E and niacin and other nutrients. Cucumbers are rich in potassium salts, which can accelerate blood metabolism and excrete excess salt in the body. Therefore, patients with nephritis and cystitis who eat cucumbers raw have a good effect on the recovery of the body. The malonic acid contained in cucumber can inhibit the conversion of carbohydrates into fat, so eating cucumber properly can h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/46A23L2/52A23L2/72A23L2/80A23L2/82
CPCA23L2/04A23L2/46A23L2/52A23L2/72A23L2/80A23L2/82
Inventor 赵岩初乐李根王传义和法涛马寅斐丁辰
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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