Processing of chayote juice beverage

Chayote contains low calorie content, high trace element content, low sodium content and high potassium content. It is a good low-calorie and low-sodium food. At present, chayote, which is grown in large areas, has neither disease nor insect pests. It is not necessary to spray pesticides during cultivation. Therefore, it is called pollution-free and pollution-free green food. Chayote juice drink is a natural juice drink made from 7-8 ripe chayote as the main raw material. The finished product is light yellow-green and is a homogeneous multiphase colloid. It has the natural fragrance of chayote. Drink more to share.
(1) Raw material formula (100 kg) Chayote juice 32 kg, carboxymethyl cellulose sodium 0.15 kg, xanthan gum 0.1 kg, white sugar 10 kg, allovitamin C sodium 45 mg, citric acid 0.15 kg, light Blue, lemon yellow amount, sand filter enough.
(II) Process Chayote → Cleaning → Cut half dig soft core → Crushing → Beating → Colloid mill → Filtration → One time homogenization → Mixing → Degassing → Preheating → Secondary homogenization → Filling → Vacuum sealing → Sterilization → Cooling → finished product packaging.
(three) process points
1. Raw material selection Select the ripe fresh chayote of July and August. Wash the fluff with water, then use a special curved knife to cut the semi-cut soft core.
2. Beating and filtering: The chayote is quickly chopped with a masher, beaten immediately, colloidally ground, and sieved through a 80-mesh sieve to prevent the fibers from directly affecting the sensory quality of the product.
3. Selection of Stabilizers Through experimental trials, composite stabilizer xanthan gum 970# and acid-resistant carboxymethyl cellulose sodium can be used. On the one hand, the product is made into a homogeneous multiphase colloid, with no fractionation and flocculent flotation phenomena. On the other hand, the product is of moderate consistency and has a creamy texture.
4. Dissolve the sugar, citric acid, stabilizer, etc., and add it to the stainless steel collection drum of the original juice after filtration. Add appropriate amount of bright blue and lemon yellow while stirring. Add sand to the desired scale.
5. Degassing and homogenizing degassing are the key to the processing of this product. The first is to remove the oxygen from the juice to prevent browning and maintain the vitamin C content. The other is to effectively destroy the plant cell wall and lay a multiphase colloid for the product. basis. Degassing requires 0.06 MPa and a homogeneous pressure of 13-20 MPa.
6. Preheating, filling Before filling, it is necessary to heat the material liquid coil, the temperature is controlled above 85°C, automatic continuous filling machine is used for filling, sealing, and the vacuum degree is required to be 400 mmHg.
7. Sterilization, finished product packaging sterilization at 108 °C for 15 to 20 minutes, quickly cooled to below 35 °C, timely cleaning tank, thermal insulation inspection; finished product packaging.

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