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1. Process hawthorn raw materials â†’ selection â†’ washing â†’ cutting â†’ dry processing â†’ hawthorn dry film â†’ extraction â†’ coarse filtration â†’ clarification â†’ fine filtration â†’ deployment â†’ filling â†’ sealing â†’ sterilization â†’ cooling â†’ finished products
2. Operation points
2.1 Cleaning, selection and washing of raw materials: Remove the fruits that are spoiled due to heat, and the hawthorns that are serious pests and diseases, and clean and remove sediment and impurities.
2.2 Slicing and Drying: The hawthorn is cut into 2 to 3 flaps with a stainless steel knife, and then put into an electric blast oven to dry it. About 1 kg of fresh fruit is about 0.4 kg dry tablets.
2.3 Extraction: The extraction temperature is 75Â°C, the extraction time is 1h, and the feed water ratio is 1:7.
2.4 Coarse filtration: After leaching, the juice is filtered with a 150 mesh stainless steel screen, or it can be filtered with 4 to 5 layers of gauze.
2.5 Clarification: Select clarifiers to clarify hawthorn juice beverages in an amount of 0.05 to 0.10%.
2.6 Fine filtration: The clarified juice is filtered through a 200 mesh stainless steel screen.
2.7 Deployment: The ratio of hawthorn juice beverages to raw materials: hawthorn juice 50%, granulated sugar 8 to 11%, VC 0.2 to 0.3%, honey 0.2%, edible flavor 0.1%.
2.8 Canned and Sealed: The beverage is heated to 93Â°C, kept for 10 to 15 minutes and canned immediately. After the glass bottle is preheated and then canned, the hawthorn juice drink should be filled at a temperature of more than 85Â°C, and it must be filled after assembly, and a certain degree of vacuum is generated after cooling.
2.9 Sterilization, cooling, and finished products: Sterilization formula 3â€²ï½ž4â€²ï½ž5â€²/100Â°C, and cooling adopts gradual cooling method.
3. Product quality standards
3.1 sensory index color: light red, orange red or red, uniform.
Aroma: It has a unique aroma of hawthorn and must not have foreign aroma and odor.
Taste: sweet and sour taste, pure taste, no smell, refreshing.
Organization status: clear and transparent, no obvious visible impurities, a small amount of precipitation is allowed after standing for a long time, but after the shake is still the original uniform state.
3.2 Physical and chemical indicators Soluble solids (measured by refractometer): 10 to 15%
PH value: <4.0 Hawthorn juice: â‰¥40%
Total acid (as citric acid): 0.3 to 0.5%
Lead: <1mg/kg Arsenic: <0.5mg/kg
3.3 Microbiological indicators Total number of bacteria: â‰¤100/ml
Pathogens may not be detected
3.4 Shelf Life Period 12 months Shi Qilong Zhao Ya Zhu Jiying Author: School of Light Industry and Agricultural Engineering, Shandong University of Technology â€œChinese Fruits and Vegetablesâ€ Gifu County Agricultural Information Center
Quantitative Pcr,Pcr Analyzer Instrument,Pcr Lab Analyzer Instrument,Smart Real Time Pcr System
Jiangsu Dinai Bioengineering Co.,ltd. , https://www.dinaipcr.com