Processing method for making a beverage from goji leaves

Formula (calculated for 1 ton of product)

Goji leaf juice 400 kg, gelatin 2 kg, white granulated sugar 10 kg, citric acid 1.5 kg, CMC-Na 2 kg, ethyl maltol 0.02 kg, diluted with water to 1 ton.

Key operating points

Selection and washing of raw materials: select tender leaves and tender tips of goji, requiring that the tissue is not shriveled and there is no insect damage; rinse away sand and impurities on the surface of the goji leaves with water, and drain off the water.

Blanching and color protection: place the raw materials in a 90°C water bath and hold for 2 minutes, then remove.

Crushing and extraction: add 4 times the amount of water to the treated goji leaves, crush with a grinder, then place in a 60-70°C water bath and extract for 30 minutes, stirring continuously to speed up extraction, then carry out coarse filtration.

Clarification: add 0.2% gelatin to the filtrate, stir evenly, and let stand at below 10°C for 24 hours, then draw off the supernatant and finely filter it through a 200-mesh sieve. Before adding the gelatin, first dissolve it in 10 times the amount of water, then add it to the goji leaf juice.

Homogenization and degassing: after blending according to the formula requirements, homogenize with a high-pressure homogenizer at a homogenization temperature of 60-70°C and a pressure of 25 MPa. Immediately after homogenization, carry out degassing at a degassing temperature of 45-55°C and a vacuum degree of 0.06-0.08 MPa.

Canning, sterilization and cooling: after the juice is canned and sealed, sterilize at 93°C for 5-10 minutes, then quickly cool with cold water to room temperature.