Cucumber beverage processing technology

Cucumber is a widely loved vegetable known for its high nutritional value and refreshing taste. It can be transformed into various products such as canned foods, beverages, and pickles, which significantly enhance its overall value. Here’s a detailed process of making cucumber juice. First, select fresh cucumbers that are 80%-90% mature, with a crisp texture, juicy flesh, and a bright green color. Avoid any that show signs of browning, disease, insect damage, or mechanical injury. Wash them thoroughly under running water to remove dirt, then use a hydrogen peroxide-based fruit and vegetable cleaner to eliminate any pesticide residues. After washing, soak the cucumbers in a 1% saline solution to maintain freshness. Next, cut off the ends of the cucumbers and crush them into small pieces of about 2 mm in size. This helps in better extraction during the juicing process. Then, blanch the cucumber pieces in hot water at 70°C–80°C for 2–3 minutes. This step helps inactivating enzymes, preserving color, softening the tissue, and increasing juice yield. After blanching, cool the cucumbers quickly to room temperature before pressing them in a juicer to extract the juice. The extracted juice is first filtered through a 100-mesh filter (2.5 cm²) to remove large impurities. Then, add 0.2% agar or gelatin to the filtrate and let it stand for 4–5 hours to further clarify the juice by removing colloids and other large molecules. Finally, pass the juice through a 200-mesh filter to ensure it is clear and free from any remaining particles. In the next stage, add 5% white sugar, 0.5% citric acid, and 0.1% CMC-Na to the refined juice to enhance flavor, stability, and texture. Use a vacuum degasser at 78 kPa to remove air bubbles and prevent oxidation, which helps preserve the color, aroma, and nutrients. The degassed juice is then passed through a high-pressure homogenizer to break down chlorophyll, essential oils, and nutrients into smaller particles, ensuring a more stable and uniform product. After homogenization, pasteurize the juice using a flash sterilizer at 86°C–94°C for 30 seconds. Adjust the pH to around 6 using citric acid to create a balanced and safe cucumber juice beverage. Finally, fill the sterilized juice into clean, aseptic containers while still hot. Once filled, rapidly cool the cans to room temperature to ensure product quality and shelf life. This comprehensive process ensures that the final cucumber juice is nutritious, flavorful, and safe for consumption.

Surveillance Camera System

Reolink WiFi cameras can be added to Reolink PoE NVRs if they are in the same LAN. Here we'll guide you to finish this process following the steps below.

Step 1: Connect the camera to your router via WiFi by configuring WiFi settings for the WiFi camera.

Step 2: Connect your PoE NVR to the LAN port of the router.

Step 3: Open the monitor of your NVR, then select Channel Settings > IP channel. Check Auto Add and click Scan. Then the WiFi camera will show up in the list. Assign a channel for it if necessary.

Reolink WiFi cameras can be added to Reolink PoE NVRs if they are in the same LAN. Here we'll guide you to finish this process following the steps below.Reolink WiFi cameras can be added to Reolink PoE NVRs if they are in the same LAN. Here we'll guide you to finish this process following the steps below.Reolink WiFi cameras can be added to Reolink PoE NVRs if they are in the same LAN. Here we'll guide you to finish this process following the steps below.Reolink WiFi cameras can be added to Reolink PoE NVRs if they are in the same LAN. Here we'll guide you to finish this process following the steps below.


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