Method for removing nitrate and nitrite during cucumber clear juice processing
A processing and nitrite technology, applied in the field of nitrate and nitrite removal, can solve the problems of wet storage environment, untimely processing, mildew and other problems
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[0030] The present invention will be described in detail below in conjunction with the examples, but not limited thereto.
[0031] The equipment used in the examples,
Embodiment 1
[0033] A method for removing nitrate and nitrite during the processing of clear cucumber juice, comprising the following steps:
[0034] (1) Material preparation: take fresh, insect-free cucumbers, wash and drain;
[0035] (2) crushing: the cucumber after cleaning in the step (1) was crushed by a hammer crusher for 8 minutes, and the rotating speed of the hammer crusher was 1400r / min to obtain cucumber pulp;
[0036] (3) Pump the cucumber slurry into a belt juice extractor and squeeze to obtain the original cucumber juice;
[0037] (4) Add pectinase and amylase to the raw cucumber juice prepared in step (3) and stir evenly for enzymolysis, heat to 48°C for 55 minutes, and the amount of pectinase added is 0.2‰ of the mass of the original cucumber juice , the amount of amylase added is 0.2‰ of the quality of the original cucumber juice.
[0038] (5) The cucumber raw juice after the enzymolysis in step (4) is centrifuged for 12min by the drum, and the rotating speed of the drum...
Embodiment 2
[0049] A method for removing nitrate and nitrite during the processing of clear cucumber juice, comprising the following steps:
[0050] (1) Material preparation: take fresh, insect-free cucumbers, wash and drain;
[0051](2) crushing: the cucumber after cleaning in the step (1) was crushed by a hammer crusher for 10 minutes, and the rotating speed of the hammer crusher was 1300r / min to obtain cucumber pulp;
[0052] (3) Pump the cucumber slurry into a belt juice extractor and squeeze to obtain the original cucumber juice;
[0053] (4) Add pectinase and amylase to the raw cucumber juice prepared in step (3) and stir evenly for enzymolysis, heat to 50° C. for 50 minutes, and the amount of pectinase added is 0.3‰ of the mass of the original cucumber juice , the amount of amylase added is 0.2‰ of the quality of the original cucumber juice.
[0054] (5) The cucumber raw juice after the enzymolysis in step (4) is centrifuged for 15min by the rotating drum, and the rotating speed ...
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