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Making of carrot juice drink
Carrots are rich in vitamins, sugar, starch, potassium, calcium, iron and other nutrients and inorganic salts, especially carotene content is high. It is 6 times that of tomato and 19 times that of Chinese cabbage. Due to its unique flavor, rich nutrition and high medical and health care value, carrots have the reputation of "soil ginseng" and "golden shoots". They are one of the major vegetables of human beings and are widely cultivated around the world. As a raw material for processing, not only is it rich in resources, but also economical. 1. Process flow: raw material cleaning → skin peeling → dressing → cooking → refining → deployment → homogenization → filling → sterilization → cooling → finished product 2. Processing method: Select fresh raw materials and clean, according to the raw material alkali ratio 1:2 in 8% sodium hydroxide solution at 96 °C peeling 1 minute, immediately rinse with water to neutral, to the net epidermis, green head and hollow part of the Dirt. After trimming the carrots are weighed and placed in a sandwich pot; then add 1 times the weight of water, use citric acid to adjust the pH to 5, cook for about 30 minutes, until the tissue is fully softened, press the material to water ratio 1:1 with colloid Grinding slurry, carrot juice with 20% sugar liquid into juice-like carrot juice, add 0.1% agar to heat and melt until homogenized. Heat and homogenize immediately after hot degassing at 90°C. Sterilize for 20 minutes at 100°C. Cool quickly to obtain carrot juice. It can be used alone as a nutritious beverage, or it can be made into a variety of fruit and vegetable complex beverages.
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