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First, process celery raw materials → to root → disinfection and cleaning → blanching → crushing → juice → filter white peach selection → cleaning → precooking → crushing to remove nucleus (color protection liquid) → beating → filtration → mixing → degassing homogenization → Dispensing → Sterilization → Canning → Secondary Sterilization → Cooling Finished Products II Processing Points
1. Celery juice: 1 raw material selection and cleaning. Fresh celery without insects, mildew, and spoilage was selected and rinsed with running water. 2 color protection and blanching. The celery's blanching temperature is 80-85°C for 2 to 3 minutes, or the temperature is 90 to 95°C for 1 to 1.5 minutes. Before blanching, add sodium sulfite 200mg/kg color protection solution (citric acid adjust pH 4.5) to protect the color. Otherwise, the celery will turn brown after being blanched. 3 crushing and juicing. Add 0.1% to 0.5% sucrose fatty acid fat and glycerol diacetyl tartaric acid glycol as an emulsifier. Pressing pressure from small to large can increase the yield.
2. White peach juice: 1 selection and cleaning of raw materials. The mature white peach was used. To remove residual pesticides, 1% salt water was added to the foam and washed with running water. 2 Pre-cooking: Heat steam to 80-85°C in the pre-boiler. 3 crushing and pressing. Add vitamin C solution to protect the color when broken, the amount is 1%. When squeezing, the fine mesh pore size is preferably 5 mm.
3. Preparation: The celery juice and white peach juice were filtered and mixed in a ratio of 5:4, adding 0.3% to 0.4% of salt, sugar and malic acid for sugar and acid adjustment, so that the sugar content of 12%, acidity It is 0.35%. Compound juice should reach 24% in the finished product.
4. Sterilization: The use of ultra-high temperature instantaneous sterilization, at a temperature of 130 °C for 5 to 10 seconds.
5. Canning and secondary sterilization: In order to prevent bacterial contamination during the canning process, sterilization is required twice, and it is held at 70°C for 5 minutes. After sterilization, quickly cool to below 30°C.
Third, pay attention to matters
1. Due to the rich content of amino acids in celery, if the processing time is too long under high temperature, the product will lose its flavor. Therefore, as far as conditions permit, ultra-high temperature flash sterilization is used as far as possible.
2. Add a few drops of brandy to this product when drinking. Fei Jianhong from: "Rural New Technology" 2007.02
White celery composite juice processing technology
Celery is the stem and leaf of the Umbelliferae herbaceous plant, which is a 1- or 2-year-old herbaceous plant. It is spicy, sweet, cool, nutritious, and has important pharmacological effects, cough and heat, high blood pressure, arteriosclerosis, Irregular menstruation has a good therapeutic effect. White peach sweet, sour, lukewarm, nutritious, rich in iron, pectin, eat often can prevent anemia, constipation. The complex juice of celery juice and white peach juice is more nutritious and tastes better.