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Seabuckthorn jelly processing
Seabuckthorn, also known as vinegar, vinegar, sour, etc., is a kind of deciduous shrub with strong vitality. Its fruit is rich in sugar, protein, cellulose, organic acids and calcium, potassium, magnesium, iron and other inorganic salts, especially vitamin C content is not comparable to other fruit. Now introduce seabuckthorn jelly processing methods. 1. Raw material selection and cleaning Select fully ripe fresh fruits, remove pests and rots and degenerate fruit. The selected fruits were thoroughly washed with fresh water, put in baskets, immersed in 0.03% potassium permanganate solution for 5 minutes, rinsed cleanly with fresh water, and drained for use. 2. Broken, heated and washed fruits are broken into small pieces of 0.1-0.4 cm by hand or with a crusher, heated to 60-70° C., maintained for 15 minutes, and the pigments are fully dissolved. 3. Juice and filter the heat-treated ingredients in a juicer. The juice is divided into 2 to 3 times, generally after the first juice, the fruit residue is immersed in 1:1 water. 12 to 24 hours, then squeeze. After that, the squeezed juices are mixed together several times and filtered with a bag filter or a stainless steel filter to remove the suspended matter. 4. Concentration, packaging The juice is heated in a sandwich pot or stainless steel pot, adding 50% juice sugar and 0.2% citric acid. Heating and concentrating for 15 to 20 minutes, when the concentration of soluble solids exceeds 68%, quickly add 4% of pectin 10%, or add 0.5% of alginate, until the temperature reaches 105 °C when the pan. Juice temperature dropped below 80 °C can be packaged.