First, the process flow and operating points Shrub Seedling,Crown Vetch,Lespedeza Bicolor,Striped Crotalaria Herb Chengdu Lv Mu Tian Xia Agricultural Technology Co. LTD , http://www.cdlmtx.com
1. Process olive→selection→cleaning→blanching→crushed enucleation→spiral squeezed juice→(juice→normal temperature enzymolysis, fruit residue→normal temperature enzymolysis)→merge two juices→coarse filtration→diatomite filtration→ Mixing → preheating → filling → sealing → sterilization → cooling → finished products.
2, the operating point
2.1 Olive raw materials Choose pest free, mildew-free, and rot-free fresh fruits. The size is not limited. Remove other impurities such as foliage.
2.2 Add a small amount of sodium bicarbonate to the hot water and blanch for 3 to 5 minutes to remove the epidermis and make the pulp soften.
2.3 The spiral olive juice ripe fruit, its close texture, hard core, need to be broken to the core, using a spiral juicer squeeze juice.
2.4 Enzymatic hydrolysis The fruit juice was added to the pectinase and the fruit residue was added with the same amount of water and adjusted to pH 4.5-5.0 while the pectinase was added for 35 hours. The mixture was stirred once every 1 hour.
2.5 After filtration and enzymolysis, the obtained juice was mixed and filtered first with 120 meshes to remove the pulp with larger particles. After adding 1% diatomaceous earth, the plate and frame were pressed and filtered to obtain a clear, transparent, olive-specific flavor. Olive juice, soluble solids content between 5 to 6%.
Second, the product quality standards sensory indicators were light green, uniform.
The morphological sap was uniform, and a small amount of sediment was allowed after long storage, but it was uniform after shaking.
The odor has the flavor and odor of olive juice and no odor.