CN104207265A - 一种黄瓜汁的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种黄瓜汁的制作方法,属于饮料加工领域。其特征在于:采用黄瓜、白砂糖、柠檬酸、羧甲基纤维素钠、琼脂为配方,其加工工艺流程是原料—挑选—清洗—修整、破碎—预煮—榨汁—粗滤—澄清—精滤—调制—脱气—均质—杀菌—装罐—冷却—成品。有益效果:本发明产品澄清透明,清爽可口,具有黄瓜清香的风味。本产品有助于增强机体免疫功能,提高抗病能力,还能健脑安神,降血糖,食用方便,操作简单。
Description
技术领域
本发明涉及一种饮料的加工方法,尤其是涉及一种黄瓜汁的制作方法。
背景技术
黄瓜,也称胡瓜、青瓜,属葫芦科植物。茎上覆有毛,富含汁液,叶片的外观有3-5枚裂片,覆有绒毛。果实呈筒形至长棒状,通常开花后8—18天达到成熟,嫩果绿色或深绿色,少数为淡黄色或白色,果面平滑但具有棱、瘤、刺;果肉为黄白色,有的果面会出现裂纹。
黄瓜的作用:1.抗肿瘤:黄瓜中含有的葫芦素C具有提高人体免疫功能的作用,达到抗肿瘤目的;2.抗衰老:黄瓜中含有丰富的维生素E,可起到延年益寿,抗衰老的作用;3.健脑安神:黄瓜含有维生素B1,可以改善大脑和神经***功能,能安神定志;4.降血糖:黄瓜中所含的葡萄糖甙、果糖不参与糖代谢,故糖尿病人以黄瓜代淀粉类食物充饥,血糖非但不会升高,甚至会降低。
黄瓜通常鲜食,不耐贮藏,用于加工成黄瓜汁可实现对黄瓜原料的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决黄瓜不易贮藏的问题,提供一种黄瓜汁的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种黄瓜汁的制作方法,其特征在于:采用黄瓜、白砂糖、柠檬酸、羧甲基纤维素钠、琼脂为配方,其加工工艺流程是原料—挑选—清洗—修整、破碎—预煮—榨汁—粗滤—澄清—精滤—调制—脱气—均质—杀菌—装罐—冷却—成品,具体操作步骤为:
A、挑选与清洗:挑选九成熟的黄瓜为原料,条长而浑圆,组织脆嫩,肉质新鲜,呈深绿色,无褐斑、病虫害及机械损伤,用清水洗净表皮的污泥杂质及残留的农药;
B、修整、破碎:将洗净沥干的黄瓜切除两端瓜蒂,再把黄瓜破碎成3-4毫米碎块;
C、预煮:将黄瓜碎块放进100℃的热水中预煮1分钟,以达到钝化酶、护色、软化组织、提高出汁率的目的;
D、榨汁与粗滤:用榨汁机进行榨汁,榨汁前应将预煮过的黄瓜碎块迅速冷却至室温,然后再放入榨汁机,榨出的汁液经过120目的过滤器进行过滤;
E、澄清:将粗滤后的汁液放进密闭的容器里,同时加入0.3%琼脂静置2小时,以达到进一步除去杂质、胶体物质和其他大分子聚合物的目的;
F、精滤:澄清后的上层汁液再经过240目过滤器进行精滤;
G、调制:精滤后的汁液加入0.15%羧甲基纤维素钠作为稳定剂,加入适量的糖和柠檬酸,配制成甜酸口味;
H、脱气:在真空脱气机内,0.15兆帕真空度下脱气,目的是防止色、香、味、营养物质氧化;
I、均质:在23兆帕压力下均质;
J、杀菌:采用瞬时杀菌法,放入热交换器中,在100℃的条件下保持20秒;
K、装罐:在无菌条件下进行装罐,封灌后迅速冷却至室温,25℃保藏,即为成品。
有益效果:本发明产品澄清透明,清爽可口,具有黄瓜清香的风味。本产品有助于增强机体免疫功能,提高抗病能力,还能健脑安神,降血糖,食用方便,操作简单。
具体实施方式
实施例1:
一种黄瓜汁的制作方法,具体操作步骤为:
A、挑选与清洗:挑选九成熟的黄瓜为原料,条长而浑圆,组织脆嫩,肉质新鲜,呈深绿色,无褐斑、病虫害及机械损伤,用清水洗净表皮的污泥杂质及残留的农药;
B、修整、破碎:将洗净沥干的黄瓜切除两端瓜蒂,再把黄瓜破碎成3-4毫米碎块;
C、预煮:将黄瓜碎块放进100℃的热水中预煮1分钟,以达到钝化酶、护色、软化组织、提高出汁率的目的;
D、榨汁与粗滤:用榨汁机进行榨汁,榨汁前应将预煮过的黄瓜碎块迅速冷却至室温,然后再放入榨汁机,榨出的汁液经过120目的过滤器进行过滤;
E、澄清:将粗滤后的汁液放进密闭的容器里,同时加入0.4%明矾静置2小时,以达到进一步除去杂质、胶体物质和其他大分子聚合物的目的;
F、精滤:澄清后的上层汁液再经过240目过滤器进行精滤;
G、调制:精滤后的汁液加入0.15%羧甲基纤维素钠作为稳定剂,加入适量的精制食盐,调配成略咸的口味;
H、脱气:在真空脱气机内,0.15兆帕真空度下脱气,目的是防止色、香、味、营养物质氧化;
I、均质:在23兆帕压力下均质;
J、杀菌:采用瞬时杀菌法,放入热交换器中,在100℃的条件下保持20秒;
K、装罐:在无菌条件下进行装罐,封灌后迅速冷却至室温,25℃保藏,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2:
一种黄瓜汁的制作方法,具体操作步骤为:
A、挑选与清洗:挑选九成熟的黄瓜为原料,条长而浑圆,组织脆嫩,肉质新鲜,呈深绿色,无褐斑、病虫害及机械损伤,用清水洗净表皮的污泥杂质及残留的农药;
B、修整、破碎:将洗净沥干的黄瓜切除两端瓜蒂,再把黄瓜破碎成3-4毫米碎块;
C、预煮:将黄瓜碎块放进100℃的热水中预煮1分钟,以达到钝化酶、护色、软化组织、提高出汁率的目的;
D、榨汁与粗滤:用榨汁机进行榨汁,榨汁前应将预煮过的黄瓜碎块迅速冷却至室温,然后再放入榨汁机,榨出的汁液经过110目的过滤器进行过滤;
E、澄清:将粗滤后的汁液放进密闭的容器里,同时加入0.3%琼脂静置2小时,以达到进一步除去杂质、胶体物质和其他大分子聚合物的目的;
F、精滤:澄清后的上层汁液再经过280目过滤器进行精滤;
G、调制:精滤后的汁液加入0.15%羧甲基纤维素钠作为稳定剂,不加任何调味剂,制成原汁,保持黄瓜原有的风味;
H、脱气:在真空脱气机内,0.15兆帕真空度下脱气,目的是防止色、香、味、营养物质氧化;
I、均质:在25兆帕压力下均质;
J、杀菌:采用瞬时杀菌法,放入热交换器中,在100℃的条件下保持20秒;
K、装罐:在无菌条件下进行装罐,封灌后迅速冷却至室温,20℃保藏,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种黄瓜汁的制作方法,其特征在于:采用黄瓜、白砂糖、柠檬酸、羧甲基纤维素钠、琼脂为配方,其加工工艺流程是原料—挑选—清洗—修整、破碎—预煮—榨汁—粗滤—澄清—精滤—调制—脱气—均质—杀菌—装罐—冷却—成品,具体操作步骤为:
A、挑选与清洗:挑选九成熟的黄瓜为原料,肉质新鲜,无褐斑、病虫害及机械损伤,用清水洗净表皮的污泥杂质及残留的农药;
B、修整、破碎:将洗净沥干的黄瓜切除两端瓜蒂,再把黄瓜破碎成3-4毫米碎块;
C、预煮:将黄瓜碎块放进100℃的热水中预煮1分钟,达到钝化酶、护色、软化组织、提高出汁率的目的;
D、榨汁与粗滤:用榨汁机进行榨汁,榨汁前应将预煮过的黄瓜碎块迅速冷却至室温,然后再放入榨汁机,榨出的汁液经过120目的过滤器进行过滤;
E、澄清:将粗滤后的汁液放进密闭的容器里,同时加入0.3%琼脂静置2小时;
F、精滤:澄清后的上层汁液再经过240目过滤器进行精滤;
G、调制:精滤后的汁液加入0.15%羧甲基纤维素钠作为稳定剂,加入适量的糖和柠檬酸,配制成甜酸口味;
H、脱气:在真空脱气机内,0.15兆帕真空度下脱气,防止营养物质被氧化;
I、均质:在23兆帕压力下均质;
J、杀菌:采用瞬时杀菌法,放入热交换器中,在100℃的条件下保持20秒;
K、装罐:在无菌条件下进行装罐,封灌后迅速冷却至室温,25℃保藏,即为成品。
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CN112586702A (zh) * | 2020-12-15 | 2021-04-02 | 南昌大学 | 一种自稳定的黄瓜全浆制备方法 |
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