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How to make citrus jelly
Jelly is the jelly, and many small jelly colored jelly on the market are artificial jelly made by adding synthetic colors, flavors, thickeners, and a small amount of sugar and sweeteners. Some factories do not even use sugar. This nutritional value is very low, and it is produced purely for profit. At present, the production of natural jelly, also known as jelly, should be promoted. The processing techniques are as follows: 1. Raw material processing: Artificial peeling and squeezing of mandarin oranges, removing slag and seeds after filtration, and obtaining fruit juices for later use. The amount of juice used depends on the recipe. There are all juices and some juices. 2. Gel treatment: Agar and sodium alginate can be used. If the amount of agar is 1% of the weight of fruit juice, because citrus juice contains less pectin, agar should be properly added, and the agar should be soaked in 20 times water for 8 hours, heated and continuously stirred to dissolve into a uniform colloidal solution. 3, add white sugar and other accessories: fruit juice and gel mixed, add juice 30% of the weight of sugar, and 0.1-0.2% of edible citric acid, and finally add 0.05% potassium sorbate, canned after a total of canned. 4. Packaging: The bottle is capped with a four-rotary bottle or hot bottle, or it is sealed with a plastic cup, sealed, and then sterilized at 100°C for 10 minutes. 5, cooling: After cooling solidification derived products. The cost of the above processing method will be higher, mainly the amount of juice needed, if you reduce the amount of juice, you can replace some of the juice with water, so that the flavor will be reduced, to add a small amount of citrus flavor and color. If there is no juice ingredient in the product, it can only be called artificial jelly. Jelly products require transparent or translucent, tender, aromatic, sweet and sour, suitable for young and old people.