Dry Red Wine,Pure Taste Red Wine,Famous Red Wine,Dry Red Table Wine Ningxia ZhaiXianSong Commercial and Trading Co.,Ltd. , http://www.nxupin.com
skills requirement:
(1) Selection and arrangement of raw materials: Select fresh and fat fresh lettuce, remove yellow, rotten leaves, and go to old roots.
(2) Pretreatment: The stems and leaves of lettuce are separated, washed and sterilized, and the bark is cut off. The stem is cut into 1 to 2 cm thick discs and placed in boiling water for 60 seconds; the leaves are cut into 2 cm strips and placed in boiling water for 40 seconds to inactivate the enzymes, removing some bitterness and fixing the color. To enhance the effect, add 1% to 2% sodium chloride in boiling water.
(3) Color protection and leaching: The blanched lettuce pieces and leaves were immersed in a mixture of 0.004% sodium sulfite and 0.002% magnesium oxalate for 50 minutes.
(4) Ground and filter: The lettuce pieces, leaves and extracts are placed together in a food processing machine to be beaten, filtered, and discarded to leave juice.
(5) Formulation and Sterilization: The lettuce beverage had 6% sucrose, malic acid 0.1%, propylene glycol alginate (PGA) 0.4%, sterilization temperature of 115°C, and sterilization time of 3 seconds.
(6) Sealing and cooling: The sterilized beverages are aseptically filled, sealed immediately, and cooled to room temperature. After the finished product is stored for a period of time, open the bottle for inspection.
Sensory indicators: uniform, transparent pale yellowish green; with fresh lettuce; sweet and sour taste.
Lettuce beverage production method
Production process: raw material selection and finishing → pretreatment → color protection leaching → breaking → filtration → deployment → sterilization → aseptic filling → sealing → cooling → finished product → inspection.