Detailed Explanation of the Key Processing Techniques for Dishen Jujube Tea
(1) Product Features
This product is made with jujube (Chinese date), carrot and turnip as the main raw materials, and has multiple effects such as strengthening the body and promoting health, tonifying the middle and replenishing qi, enhancing muscle strength, and beautifying the skin.
(2) Main Raw and Auxiliary Materials
Jujube juice 30%, carrot juice 25%, turnip juice 30%, sucrose 13%, citric acid 0.20%-0.5%, xanthan gum 0.02%-0.05%, quality improver (sodium hexametaphosphate) 0.1%, edible carmine as appropriate.
(3) Process Flow
(1) Jujube -> washing -> soaking -> boiling -> pulping
(2) Turnip -> washing -> slicing -> boiling in alkaline solution -> pulping
(3) Carrot -> washing -> slicing -> steaming -> pulping
(4) Jujube pulp + turnip pulp + carrot pulp -> blending -> centrifugation -> vacuum degassing -> homogenization -> sterilization -> canning -> finished product
(4) Explanation of Key Operating Points
(1) Preparation of turnip juice: Select fresh turnips free from pests and diseases, wash them clean, remove the rootlets and black spots, place them in a slicing machine and cut them into thin slices 2-3 mm thick, boil them in a 0.5% sodium hydroxide solution for 3 minutes, then remove them, rinse off the residual alkali with running water, and pulp them with a pulping machine with a screen hole diameter of 0.6 mm. During pulping, add a certain amount of water and record the amount of water added, then pump the pulp juice into a juice storage tank for later use.
(2) Preparation of carrot juice: Select red carrots that are fresh and plump in flesh and of moderate maturity as the raw material. Wash, slice into slices 2-3 mm thick. Steam for 10 minutes at a steam pressure of 0.098 MPa, then pulp with a pulping machine with a screen hole diameter of 0.6 mm. Add an appropriate amount of water during pulping, and pump into a juice storage tank for later use.
(3) Preparation of jujube juice: Remove worm-eaten jujubes, rotten jujubes and impurities, wash clean, soak in clean water for 3 hours, then boil in an appropriate amount of water for 20 minutes, and pulp with a pulping machine with a screen hole diameter of 1 mm. The jujube juice after pulping is passed through a centrifuge to remove residues such as jujube peel, and the jujube juice is pumped into a juice storage tank for later use.
(4) Blending: Pump the above three kinds of pulp juice into a blending tank for blending.
(5) Vacuum degassing: Degas under the conditions of a temperature of 50 degrees C and a vacuum degree of 93 kPa. Its purpose is to inhibit the fading of the fruit juice and maintain the original flavor.
(6) Homogenization: Homogenize in a homogenizer with a working pressure of 18.62 MPa, so as to make the fruit pulp fine and uniform and avoid the formation of sediment.
(7) Sterilization and canning: Use a high-temperature short-time sterilizer, maintain at 125-127 degrees C for 30 seconds, immediately cool to 90 degrees C, and fill into cans aseptically while hot, and it is then the finished product.
(5) Product Quality Indicators
The product is light red; uniform and consistent, free of impurities, and free of sediment after long storage; smooth in mouthfeel, with both jujube aroma and the refreshing taste of turnip; soluble solids content higher than 14%; total acid 1.2%-1.4%.