| 摘要 |
A method of manufacturing cucumber concentrates by blanching crushed cucumbers, reacting blanched cucumber juice with enzyme and inactivating the enzyme is provided. The method produces cucumber concentrates with characteristic taste and flavor of a cucumber through the extraction under an optimal condition. The cucumber concentrates are prepared by the steps of: removing the stem of a cucumber; crushing the cucumber; blanching the crushed cucumber by heating at 80deg.C for 5min; squeezing the branched cucumber; reacting the cucumber juice with enzyme; inactivating enzyme contained in the enzyme-treated cucumber juice by heating at 98deg.C for 1min; and centrifuging the enzyme-inactivated cucumber and vacuum-concentrating. |
