Strawberry Juice(cao mei guo cha )

Strawberry fruit tea method:

Raw materials for making strawberry fruit tea:

Black tea 2G, strawberry juice 100ml, ice 100g, lemon syrup 15ml, strawberry syrup 10ml, hot water 80ml.

Processing steps of strawberry fruit tea:

1. Make 70 ml black tea juice according to the black tea brewing method. Put 30 grams of ice into the black tea to cool it quickly.

2. In a glass, add lemon syrup and strawberry syrup, add black tea juice, put in a small spoon, mix well and drink.

Characteristics of strawberry fruit tea:

Tea juice red orange, cool refreshing.

Strawberry Juice

Now the most popular fruits in Beijing are pineapples and strawberries. In supermarkets, vegetable markets and fruit stalls on the street.. They can be seen everywhere. These two kinds of fruits can not only be eaten directly and used as desserts, but also can be used to make water fruit tea. Moreover, they taste more fragrant and special than oranges, lemons and apples!

technological process

Raw materials → cleaning → fruit pedicel removal → selection → beating → enzyme elimination → deployment → degassing → homogenization → heating → hot filling → sealing → secondary sterilization → cooling → finished product.

Primary processing

(1) As the raw material for deep processing of strawberry juice beverage with meat, it should be large, uniform, fresh, free of mud, rot and scar. And juicy, sweet and sour palatable, rich aroma.

(2) Two processes, rough washing and fine washing, are used for cleaning. Strawberry raw materials will pollute the soil and debris in the process of picking and transportation, so it should be cleaned manually or mechanically before beating. After rough washing, remove the strawberry pedicel, cut off the moldy fruit.

(3) Beating strawberry is a kind of berry fruit with soft tissue and rich water content. In order to keep strawberry flavor and nutrients to the maximum, cold beating was used directly. The pulp yield is not less than 90%.

(4) There are abundant oxidase and pectinase in the fruit of deaminase grass poison, which has a serious impact on the color and stability of the original pulp. If the enzyme is not killed in time after cold beating, the pulp will produce serious browning phenomenon, which also has a serious impact on the appearance quality of the drink. The temperature was 95 ℃ and the time was 3-5 seconds.

(5) Sugar and citric acid were added to adjust strawberry flavor. The best ratio of sugar to acid was 16-17:1.

(6) During the processing of degassed strawberry beverage, a large amount of air is mixed in. The existence of oxygen in the air will accelerate the oxidation of reducing substances in strawberry, resulting in browning. At the same time, it has adverse effects on the stability of the beverage and the preservation of vitamins. Therefore, degassing must be carried out. The vacuum method is mainly used for degassing, and its vacuum degree is 650-680 mmHg (1 mmHg = 133.322 PA).

(7) The homogeneous pulp juice can break the small particles of residual fruit residue in the feed liquid after homogenization, and make a liquid-solid two-phase uniform mixture to reduce the precipitation of the finished product. Homogenization pressure is 20-40.

deep processing

(1) After homogenization and before filling, the heated and sterilized pulp beverage was initially sterilized by instantaneous heating at 90 ℃ for 10 seconds.

(2) Effective filling is used for filling and sealing, and the temperature is kept above 80 ℃, mainly to ensure a certain vacuum and reduce microbial pollution.

(3) The commercial sterilization was carried out after the second sterilization. The sterilization formula was (10 ~ 15 ~ 30) / 95 ℃.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cao Mei Guo Cha