DEPARTMENT OF SCIENCE AND TECHNOLOGY- INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE (DOST-ITDI)
发明人:
AZANZA, Maria Patricia V.,VILLASENOR, Ma. Dolor L.,MAGORA, Joanna Marie C.,SALDANA, Carinna T.,EVANGELISTA, Oliver C.
申请号：
PH22016000857
公开号：
PH22016000857Y1
申请日:
2016.11.11
申请国别(地区):
PH
年份:
2018
代理人:
摘要：
Disclosed is a process for preserving the flesh and pleasant green note flavor from all cultivated varieties of the cucumber fruit. In particular, it employs the method of microencapsulation by spray drying which includes the following steps: (1) Washing/Sanitization of ripe cucumber (2) Slicing and deseeding (3) Mechanical aqueous maceration of deseeded cucumber (4) Addition of encapsulant and (5) Spray drying. The resulting product can be described as a shelf-stable, easy to use and handle powdered product.
