(1) Main raw materials
To prepare 1000 kg of beverages: 200 kg of puree, 50 kg of white sugar, 6 kg of honey, 1.3 kg of citric acid, 1 kg of protein sugar, 100 g of MSG, 10 g of ethyl maltol, thickener (bean gum + CMC) 3 kg, 55 g of β-carotene and 150 g of salt.
(two) process
Raw material selection→cleaning and enucleation→blanching→crushing→beating→sterilization→mixing and mixing→filtration→homogenization→heating→filling→sealing→sterilization→packaging→finished products
(III) Description of operation points
(1) Selection of raw materials: The purchase of more than eight mature sorghum products, the soluble solid content of the fruit is above 6.5%, the color is mainly yellow, slightly cyan. Remove pests and diseases, immature fruits, moldy fermented fruits and impurities.
(2) Cleaning and denuclearization: Wash the sputum thoroughly with running water to remove the nucleus.
(3) Blanching: After the nucleation, the cockroaches are quickly put into the 0.05% salt boiling water for 5 to 10 minutes to soften the flesh. Immediately after blanching, put it in cold water and let it cool.
(4) Beating: Drain the water, quickly break it, then grind it into a slurry with a colloid, enter the press to separate the peel and the pulp, extract the puree, and add sodium erythorbate to the skin to protect the color.
(5) Sterilization: The original slurry is sterilized by a tube sterilizer, heated to 90 ° C, sealed in a 50 kg plastic drum, cooled to room temperature and placed in a cold storage of about 0 ° C; or loaded into 3 kg empty The can is sealed, sterilized and stored at room temperature for use.
(6) Dispensing filtration: mixing white sugar, protein sugar, citric acid and raw pulp, and filtering with double filter (post-network diameter: 120 mesh).
(7) Homogenization: The homogenization pressure is 15 MPa, and the uniform turbidity of the pulp is maintained.
(8) Heating: The homogeneous juice is heated by an instant sterilizer, and the discharge temperature is controlled at about 85 ° C to ensure the temperature at the time of filling.
(9) Filling, sealing, and sterilization: The heated semi-finished product is immediately filled and sealed, sterilized at 100 ° C for 10 minutes, and cooled to 40 ° C with cooling water.
(4) Product quality indicators
1, sensory indicators
Color: orange yellow; tissue and morphology: uniform, allowed to precipitate slightly after standing, but after shaking, it is in the original uniform turbid state; taste and smell: has the flavor of simmer, sweet and sour taste, no odor Impurity: Not allowed to exist.
2, physical and chemical indicators
Soluble solids ≥ 5%; total acidity (calculated as citric acid) ≥ 0.1%.
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