How to process hawthorn juice?
Hawthorn juice ingredients: fresh hawthorn, cold storage fresh hawthorn, dried hawthorn slices.
First, the traditional hawthorn juice technology:
1, hot water extraction: Hawthorn fruit bright color, taste acidic, suitable for processing. However, when using hawthorn juice, because of its high pectin content, less juice and stickiness, the juice is more difficult. Generally, hawthorn juice is prepared by long-time leaching with hot water.
Production method: Wash the fresh hawthorn and crush it with a crusher. No crushing equipment can be hand-smashed into several pieces.
The leaching method includes one infiltration, two or more infiltrations, and countercurrent continuous infiltration. The softening temperature of the primary infiltration process is 85-95°C, time is 20-30 minutes, the amount of water added is 3 times the weight of the raw material, and the softening is followed by natural cooling and infiltration for 12-24 hours, and the juice is filtered out. The secondary infiltration leaching method is the same as the primary infiltration method. The first addition of water is 2 times the weight of the raw material. After the softening, the juice is filtered out. Then the raw material is added to 2-3 times the weight of water, and the temperature is raised to boiling, and the boiling is maintained for 30 minutes. Immersion is carried out for 9 to 12 hours, and a second filtration is carried out to mix with the first juice.
Multiple infiltration leaching is carried out more than three times and the leaching is more complete. Specialized production can use counter-current continuous infiltration process.
Clarification and filtration: After standing for about 12 hours at room temperature using a clear clarification method, the precipitate was separated by siphoning or other methods.
Process flow: Material selection→cleaning→hot water extraction for 24 hours→hot water extraction for 12 hours→collection.
2, sugar water extraction method:
The main raw materials: hawthorn, white sugar (first made with water syrup containing 30% white sugar) and so on.
Production method: Select fresh hawthorn fruit, rinse with water to remove impurities. Crush the hawthorn with a crusher and soak it in sugar water at a concentration of 30% at a temperature of 90°C for 24 hours (2 times the amount of sugar in the pulp), then remove the pulp (or leach out the juice) and use the same proportion of fresh water. The pulp is boiled for 20 to 30 minutes and soaked for another 24 hours to drain the juice; pour into the first hawthorn sugar water for consolidation.
Process flow: Material selection→cleaning→hot syrup extraction for 24 hours→hot water extraction for 24 hours→combination of extracts.
Second, the use of bio-engineering technology to produce clear hawthorn juice:
Using bioengineering technology in the process of enzymatic hydrolysis before jujube extraction, the juice yield of hawthorn can be significantly increased to more than 80%; compared with the traditional juicing method, the residual soluble solids in the fruit residue is also significantly reduced.
The hawthorn juice extracted from the enzymatic treatment can significantly reduce the heat loss of the flavor substances in the juice by avoiding the heat treatment for a long time (12 to 48 hours), which is better than that of the hawthorn juice obtained by the traditional hot water (sweetness) extraction method. The taste is more fresh, the taste is more refreshing and the quality is better. It is suitable for processing of clear hawthorn juice concentrates.
First, the traditional hawthorn juice technology:
1, hot water extraction: Hawthorn fruit bright color, taste acidic, suitable for processing. However, when using hawthorn juice, because of its high pectin content, less juice and stickiness, the juice is more difficult. Generally, hawthorn juice is prepared by long-time leaching with hot water.
Production method: Wash the fresh hawthorn and crush it with a crusher. No crushing equipment can be hand-smashed into several pieces.
The leaching method includes one infiltration, two or more infiltrations, and countercurrent continuous infiltration. The softening temperature of the primary infiltration process is 85-95°C, time is 20-30 minutes, the amount of water added is 3 times the weight of the raw material, and the softening is followed by natural cooling and infiltration for 12-24 hours, and the juice is filtered out. The secondary infiltration leaching method is the same as the primary infiltration method. The first addition of water is 2 times the weight of the raw material. After the softening, the juice is filtered out. Then the raw material is added to 2-3 times the weight of water, and the temperature is raised to boiling, and the boiling is maintained for 30 minutes. Immersion is carried out for 9 to 12 hours, and a second filtration is carried out to mix with the first juice.
Multiple infiltration leaching is carried out more than three times and the leaching is more complete. Specialized production can use counter-current continuous infiltration process.
Clarification and filtration: After standing for about 12 hours at room temperature using a clear clarification method, the precipitate was separated by siphoning or other methods.
Process flow: Material selection→cleaning→hot water extraction for 24 hours→hot water extraction for 12 hours→collection.
2, sugar water extraction method:
The main raw materials: hawthorn, white sugar (first made with water syrup containing 30% white sugar) and so on.
Production method: Select fresh hawthorn fruit, rinse with water to remove impurities. Crush the hawthorn with a crusher and soak it in sugar water at a concentration of 30% at a temperature of 90°C for 24 hours (2 times the amount of sugar in the pulp), then remove the pulp (or leach out the juice) and use the same proportion of fresh water. The pulp is boiled for 20 to 30 minutes and soaked for another 24 hours to drain the juice; pour into the first hawthorn sugar water for consolidation.
Process flow: Material selection→cleaning→hot syrup extraction for 24 hours→hot water extraction for 24 hours→combination of extracts.
Second, the use of bio-engineering technology to produce clear hawthorn juice:
Using bioengineering technology in the process of enzymatic hydrolysis before jujube extraction, the juice yield of hawthorn can be significantly increased to more than 80%; compared with the traditional juicing method, the residual soluble solids in the fruit residue is also significantly reduced.
The hawthorn juice extracted from the enzymatic treatment can significantly reduce the heat loss of the flavor substances in the juice by avoiding the heat treatment for a long time (12 to 48 hours), which is better than that of the hawthorn juice obtained by the traditional hot water (sweetness) extraction method. The taste is more fresh, the taste is more refreshing and the quality is better. It is suitable for processing of clear hawthorn juice concentrates.
Goji Berry also known as wolf berry is the fruit of the Lycium barbarum or Lycium chinense, two closely related species. This kind of fruit mainly grows in China and is commonly use in Chinese daily cuisine for making soup or as tea. It`s full of nutrient value and has numerous implied health effects and has been termed as super fruit. Goji berry have three kinds of quality and different grades. The qualities are Conventional, Low pesticide and Organic. Grades are 180pcs, 280pcs, 350pcs, and 500pcs per every 50 grams.
Goji Berry
Goji Berry,Organic Goji Berry,Low Pesticides Goji Berry,Conventional Goji Berry
Ningxia Shun Yuan Tang Herbal Biotech Co., Ltd. , https://www.nxshunyuantang.com