Raspberry Tea Processing Seven Steps

Selection of materials, cleaning and selection of fruit with complete, basically the same size, bright red color, full-ripe raspberry as raw material, rinse with running water, remove and drain water and reserve.

Beat the pulp and put the washed raspberries into a pulper.

The colloid milled pulp is treated with a colloid mill to increase the suspension stability of the pulp.

50% raspberry puree, 6% white sugar, 1% honey, agarose 0.1%, sodium carboxymethyl cellulose 0.2%, proper amount of citric acid, and the balance of drinking water. White granulated sugar and citric acid were dissolved, filtered and used. The stabilizer was used after dissolution. The pulp, sugar, honey, citric acid, agar, sodium carboxymethyl cellulose, and water were mixed and mixed evenly.

After vacuum degassing, homogenized pulp is degassed at a pressure of 90.6 to 93.3 kPa and a temperature of 30 to 40°C, and then homogenized at a high pressure of 19 MPa so that the tissue is uniformly viscous and the texture is delicate. .

After the canning and sealing homogenization, the slurry should be canned and sealed immediately.

Sterilization, cooling Sterilize for 30 minutes at a temperature of 90-95°C and cool with cold water.

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