Normal temperature fresh keeping technology for red date fresh fruit normal juice
A technology for fresh fruit and jujube, which is applied in the fields of fruit and vegetable preservation, food preservation, food processing, etc., which can solve the problems of difficulty, limitation, and high production cost of fresh jujube fresh fruit juice, and achieve the effect of maintaining pure nature
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Embodiment 1
[0018] Embodiment 1: manually select the fresh red jujube fruit, remove impurities such as diseased and insect fruit, fruit stalk, fruit leaf, etc., and then carry out pesticide reduction treatment, and prepare 0.1-0.3 (W) per thousand potassium permanganate, The solution containing the organic acid (tartaric acid or citric acid) of 0.1-0.4% (W), soak the fresh red jujube fruit in it for 10-20 minutes, rinse it with running water after removing it, and then sterilize it. The chlorine dioxide content of the preparation is as follows: 0.01-0.05% (W) aqueous solution, soak the fruit in it for 5-20 minutes, take it out, rinse it with sterile demineralized water, put it into a crusher for crushing, and squeeze it with a screw juicer at room temperature after crushing. The squeezed juice enters the colloid mill to be finely crushed, and then enters the homogenizer for homogenization. After the homogenized juice is heated to 40°C, the content of vitamin C with a volume content of 0.1-...
Embodiment 2
[0019] Example 2: Sterilization A solution containing 0.01-0.05% (W) of peracetic acid was used, and the fruit was immersed in it for 5-20 minutes, and other technological processes were the same as those in Example 1.
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