(I) Product Features
This product is made of jujube, carrot, and mandarin as the main raw materials. It has a variety of functions such as strengthening the body and strengthening the body, replenishing qi, strengthening muscle strength, and maintaining beauty.
(b) Main raw and auxiliary materials
Jujube juice 30%, carrot juice 25%, mango juice 30%, sucrose 13%, citric acid 0.20% to 0.5%, xanthan gum 0.02% to 0.05%, quality improver (sodium hexametaphosphate) 0.1%, edible Carmine amount.
(III) Process flow
(1) jujube → cleaning → soaking → cooking → beating
(2) Brassica → Washing → Slicing → Brine Cooking → Beating
(3) Carrot → Wash → Slice → Cooking → Beating
(4) jujube pulp + vinegar pulp + carrot pulp → blending → centrifugal → vacuum degassing → homogenization → sterilization → canning → finished products
(4) Operational points
(1) Preparation of vinegar juice: Select fresh, disease-free pests, clean, remove roots, dark spots, cut into thin slices of 2 to 3 mm in a slicer, and place 0.5% sodium hydroxide. The solution was boiled for 3 minutes, and the remaining alkali was washed with running water and beaten with a beaker with a mesh opening diameter of 0.6 mm. A certain amount of water is added during the pulping, and the amount of added water is recorded and the juice is poured into a storage tank for use.
(2) Preparation of carrot juice: Choose carrots with red, meaty, fresh, and moderate maturity as raw materials. Wash, slice, slice 2 to 3 mm thick. The steam was steamed at 0.098 MPa for 10 minutes and then beaten with a beaker with a diameter of 0.6 mm. When the pulp was beaten, water was added and the juice was put into the jar for use.
(3) Preparation of jujube juice: remove worm-eaten dates, rotten dates, impurities, etc., wash, soak for 3 hours in clean water, cook in appropriate amount of water for 20 minutes, and beat with a beater with a 1 mm mesh sieve. The jujube juice removes residues such as jujube peels through a centrifuge, and the jujube juice is poured into a storage tank for use.
(4) Preparation: The above three kinds of juice into the deployment tank deployment.
(5) Vacuum degassing: Degassing at a temperature of 50°C and a degree of vacuum of 93 kPa. The purpose is to suppress the fading of the juice and maintain the original flavor.
(6) Homogenization: Homogenize in a homogenizer with a working pressure of 18.62 megapascals to make the flesh fine and uniform and avoid precipitation.
(7) Sterilization and canning: Using a high-temperature instantaneous sterilizer, maintain at 125 to 127°C for 30 seconds, and immediately cool to 90°C. Hot and aseptically filled cans are finished products.
(5) Product quality indicators
The product is light red; uniform, no impurities, long release without precipitation; mouthfeel smooth, both date, but also the refreshment of vinegar; soluble solids content is higher than 14%; total acid 1.2% ~ 1.4%.
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