Preparation of Chinese wolfberry fruit tea
1. Processing equipment colloid mill, homogenizer, crusher, water bath heater, degassing device, capping machine.
2. Raw materials and formulations
Chinese wolfberry: 15%; carrots 20%; sugar: 13%; honey: 1%; acidifier: 0.5%; spice: right amount; stabilizer: 0.2%; the rest is supplemented with water.
3. technological process
Raw material → choose → softening → crushing → fine grinding → ingredient → heating → homogenizing → degassing → filling → sterilization → packaging → finished product
4. Key points of operation
1) the spoiled Chinese wolfberry should be removed in advance, otherwise it will affect the taste of the product.
(2) when softening, you can add some citric acid or vitamin c appropriately.
(3) the sterilization temperature should not be too high (< 100 ℃ =), so as not to destroy the colloid structure and original flavor of the product.
The finished product of Chinese wolfberry fruit tea is orange-yellow, with a moderate sour and sweet taste, no peculiar smell, uniform and thick juice of fine fruit flesh.
- Prev
Picking standard and processing method of Lycium barbarum fruit
1. Picking requirements: medicinal Lycium barbarum fruit matures one after another from June to November, and should be picked at the right time. When the fruit changes from turquoise to red or orange, and the pedicel and pulp are slightly soft, it can be picked. Too early, the fruit is not full, the color is not fresh after drying; too late, the sugar is too sufficient and easy to fall off, and it becomes crimson black (commonly known as oilseeds) after drying or drying, and the fruit should be picked after 10:00 in the morning on a sunny day. Do not pick the fruit after rain or dew, take it gently when picking, and pick it off together with the handle. Otherwise, the outflow of fruit juice will affect its intrinsic quality.
- Next
Picking technology of Baiya Qilan tea
The picking technology of Baiya Qilan tea is closely related to the growth and development of tea trees and the quality of tea. If the picking method is improper and random picking, it will not only affect the development and growth of tea trees, but also lead to premature senescence of tea trees, and is not conducive to seedling and ear cutting. the collected single leaves and the shoots and leaves broken by mechanical injury are difficult to make green, and the quality of the finished tea is poor. If it is not picked at the right time, picked too early or too late, the tea will be too young or too old, and the quality of the tea will be poor. Therefore, when picking, we should consider not only the quality of finished tea, but also the quality of finished tea.
Related
- Fuxing push coffee new agricultural production and marketing class: lack of small-scale processing plants
- Jujube rice field leisure farm deep ploughing Yilan for five years to create a space for organic food and play
- Nongyu Farm-A trial of organic papaya for brave women with advanced technology
- Four points for attention in the prevention and control of diseases and insect pests of edible fungi
- How to add nutrient solution to Edible Fungi
- Is there any good way to control edible fungus mites?
- Open Inoculation Technology of Edible Fungi
- Is there any clever way to use fertilizer for edible fungus in winter?
- What agents are used to kill the pathogens of edible fungi in the mushroom shed?
- Rapid drying of Edible Fungi