Size: 380/50g
Known as the world's most powerful anti-aging food, goji berries are
rated #1 on the ORAC (Oxygen Radical Absorbance Capacity) scale, which
measures the antioxidant level of foods. They contain 8 of the 9
essential amino acids that the body needs to obtain from food every day
to help it build protein. Per ounce, organic goji berries contain even
more vitamin C than oranges. As a natural source of this nutrient, goji
berries boost the immune system and help your body ward off colds and
infection. Organic goji berries are also extremely rich in vitamin A
which protects the eye`s cornea and supports good vision.
Goji Drink,Goji Wolfberry Juice,Original Goji Juice,Wolfberry Juice Ningxia Rich Resource International Co., Ltd , http://www.richresources-nx.com
First, the process of choice of raw materials: In addition to the handle - bract - cleaning - blanching - cans - exhaust - seal - sterilization - cooling - finished.
Second, the processing points
1. Raw material selection After removing unripe, over-ripe, pests and rots, rotten fruit, choose a dark red color, a large hardness, a small and small seed, a uniform size, and a strong aroma. The canned fruit thus produced has a red fruit shape, a complete fruit shape, a toughness, a clear and bright red juice, a strong original fruit flavor, and a sweet and sour taste.
2. Wash, blanch The selected fruit, rinse with flowing water, drain, immediately put in boiling water, blanch 1 to 2 minutes, the fruit is slightly soft but not bad degree, blanching time, depending on the variety and With maturity, blanching liquor is used continuously to reduce the loss of soluble solids in the fruit.
3. After the bottling and blanching, remove the fruit and drain the water, fill the cans, and inject 2 to 30% of hot mash.
4. The exhausted and sealed cans are sent to the exhaust cans for exhaust. When the can's center temperature reaches 80°C, sealers can be used to seal them immediately.
5. The sterilized and cooled sealed cans are immediately sent to the retort for sterilization and then cooled to 40°C.
6. Insulation and inspection cans are fed into the 372°C insulation library for one week of heat preservation for inspection, and the defective products such as fat cans, drain cans and juice muddy cans are removed, and the qualified products are loaded into the box and stored.
In order to overcome the problem of fruit fade and softness after strawberry canning, 300 g of pomelo empty strawberry fruit can be used to inject 30% sugar-containing black currant natural juice as a filling liquid and evacuated liquid. The canned strawberry produced in this way has beautiful color, full fruit, non-broken, soft, good appearance, unique aromatic flavor, sweet and sour palatability, and excellent taste.
Canned strawberry processing
Strawberry is a perennial herb with high economic value. Its bright fruit color, soft and juicy, rich aroma, sweet and sour taste, rich nutrition, welcomed by consumers. The following describes the processing technology for strawberry cans.