Fruit juice, also known as pulp juice, is called fruit tea. Fresh peach tea is one of the most popular fruit juice drinks on the market. The process flow is:
First, the choice of raw materials to choose a fully mature, fresh, good flavor, rich juice, no pests and peach fruit, peach fruit maturity is not mature.
Second, raw material pretreatment 1, cleaning. After the raw materials are selected, they are washed with water to remove the wool, rinsed and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinse in clean water, and drain.
2, cut to the core. Use a half-cutting machine.
3, soaking color protection. Put the raw material after half cutting into 0.1%
Soaked in a mixed solution of iso-ascorbic acid and citric acid.
3. The heated berry cake is heated at 90-95°C for 3 to 5 minutes to promote softening and beating through a 0.5-mm beating machine to remove the peel.
Fourth, flavor adjustment After processing the pulp after the increase in flavor to be adjusted. Add ingredients such as sugar, citric acid, and L-ascorbic acid when adjusting. The proportion is 100 kg of peach pulp, 80 kg of 27% sugar liquid, 0.45 kg of citric acid, and 0.07 to 0.2 kg of L-ascorbic acid.
5. Homogenized degasification homogenization is to disperse the pulp particles suspended in the juice into smaller particles and evenly dispersed in the juice to increase the stability of the juice and prevent delamination.
The method of homogenization is to pass the strained juice through a high-pressure homogenizer so that the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. A homogenizer of 130-160 kg/cm2 is generally used in production.
In addition, colloid mills can also be used for homogenization. When the juice flows through the slit in the colloid mill gap of 0.05 to 0.075 mm, the pulp particles in the juice are impacted and rubbed by each other due to the strong centrifugal force, thereby achieving the purpose of homogenization.
The fruit enters gases such as oxygen, nitrogen and carbon dioxide during the juicing process. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate cans. Therefore, degassing must be performed. There are mainly two methods for degassing:
1, vacuum method. The juice is placed in a vacuum container and the juice is sprayed and degassed as a mist. The degree of vacuum taken by the vacuum method is 685 to 711 mm Hg or more and the temperature is lower than 43°C.
2, nitrogen exchange method. Fruit juice flows in from the top of a vertical glass or stainless steel cylinder, and nitrogen gas is pushed in from the bottom of the cylinder. After the nitrogen is added, numerous small bubbles are formed in the juice, which replaces the oxygen in the juice and achieves the purpose of degassing.
6. The sterilizing canned juice is heated to 95°C, maintained for 1 minute and immediately hot-filled.
VII. Seal Cooling Tighten the cap and invert the can for one minute. After being sealed, it is quickly cooled down to about 38°C and then stored in storage.
Qualified fruit tea products are pink or brownish, with a little dark red; the juice is evenly turbid, and after a long period of standing, fine particles precipitate; with peach juice flavor, no odor; soluble solids up to 10% to 14%.
We are manufacturer for kinds of Edible Fungus, including Tricholoma Matsutake.
Tricholoma Matsutake
Tricholoma Matsutake,Tricholoma Matsutake Mushroom,Natural Dried Tricholoma Matsutake,Frozen Wild Tricholoma Matsutake
Chengdu Minghe Agriculture Co.,Ltd , http://www.cdmhny.com