The processing points of hawthorn juice

Hawthorn fruit is rich in pectin substances, organic acids and carbohydrates. It has less juice and is thick, and has a dense pulp and a large proportion of fruit nucleus. Therefore, it is difficult to prepare hawthorn juice by pressing. At present, domestically produced hawthorn beverages are basically water infiltration leaching, extracting soluble substances from hawthorn meat, and obtaining hawthorn water infiltration (customized as Hawthorn juice). Juice-based production of a variety of hawthorn beverages and jelly products.
Process flow: raw materials → selection → washing → crushing → softening → infiltration → coarse filtration → clarification → fine filtration → batching → canning → sealing → sterilization.
processing method:
(1) Selection and washing of raw materials Make full use of wild hawthorn resources and waste of canned hawthorn, especially hawthorn nucleus. The fruits that have spoiled due to heat, and the serious pests must be removed. Wash to remove mud and sand, impurities, washing soak time should not be too long.
(2) It is better to crush the broken fruit and keep the seeds intact. The hawthorn core does not have to be broken.
(3) Softening is the key to extraction of fruit juice by infiltration method, generally the softening temperature is 85-95°C and the time is 20-30 minutes.
(4) Infiltrative impregnation, primary infiltration leaching, secondary infiltration leaching, and multiple infiltration leaching. With multiple infiltration methods, the yield of juice is high. The first time the amount of water is 3 times the fruit weight, after filtering the juice softened, the second time the water consumption reduced to 1-2 times the fruit weight, the same after. Combine the filtrate.
(5) Filtration and clarification can be performed by coarse filtration using enzyme preparation method, followed by clarification treatment and fine filtration.
(6) Blending to sugar content 15%-18%, acid content 0.5%-0.7%.
(7) Canning, sealing, sterilizing and hot filling Net weight 280g Sterilization: (5'-10')/100°C. cool down.

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