Processing technology of ginseng jujube tea

(1) Product features

This product is made of jujube, carrot and vine cyanine as the main raw materials. it has many functions, such as strengthening health brand, tonifying and tonifying qi, strengthening muscle strength, beauty and so on.

(2) main raw and auxiliary materials

Jujube juice 30%, Fresh Carrot Juice 25%, sesbania juice 30%, sucrose 13%, citric acid 0.20% 0.5%, xanthan gum 0.2% 0.05%, quality improver (sodium hexametaphosphate) 0.1%, edible carmine appropriate amount.

(3) technological process

(1) → cleaning of jujube, soaking in →, → boiling and → beating

(2) → cleaning → slices → alkaline boiling → beating

(3) → cleaning of carrots, → slices, → cooking, → beating

(4) → blending of jujube pulp + mash pulp + carrot pulp → centrifugal → vacuum degassing → homogenization → sterilization → canned → product

(4) description of operation points

(1) preparation of sesame juice: select fresh, pest-free vine cyanine, clean, remove root whiskers and black spots, cut into thin slices with a thickness of 2mm and 3mm in a slicer, boil it in 0.5% sodium hydroxide solution for 3 minutes, rinse the residual alkali with running water, and beat it with a sieve hole diameter of 0.6 mm. When beating, add a certain amount of water, and record the amount of water added, and pour the juice into the juice storage tank for use.

(2) preparation of Fresh Carrot Juice: carrots with red, fresh and fat meat and moderate maturity were selected as raw materials. Rinse, slice, 2-3 mm thick. Steam with 0.098 MPA steam for 10 minutes, then beat with a beater with a sieve hole of 0.6 mm in diameter, add water properly during beating, and pour into the juice storage tank for use.

(3) preparation of jujube juice: remove worms, rotten dates, impurities, etc., wash, soak in clean water for 3 hours, then boil in proper water for 20 minutes, beat with a beater with a sieve hole of 1 mm in diameter, the beaten jujube juice removes jujube peel and other residues through centrifuge, and the jujube juice is put into the juice storage tank for use.

(4) blending: put the above three kinds of juice into the blending tank.

(5) vacuum degassing: degassing under the condition of temperature 50 ℃ and vacuum 93 KPA. Its purpose is to restrain the fading of fruit juice and maintain its original flavor.

(6) homogenization: homogenization in the homogenizer with a working pressure of 18.62 MPA to make the pulp fine and uniform and avoid precipitation.

(7) Sterilization and canning: use a high-temperature instantaneous sterilizer for 30 seconds at 125-127 ℃, immediately cool to 90 ℃, while hot aseptic canning, is the finished product.

(5) Product quality indicators

The product is light red; uniform, no impurities, no precipitation for a long time; smooth taste, both jujube and vine cyanine refreshing; soluble solids content more than 14%; total acid 1.2% 1.4%.