The main processing points of the spinach juice are: The spinach is cleaned, the steam is hot for 3-5 minutes, and the juice is squeezed with a spiral juicer. The residue of the squeezed juice is soaked in an appropriate amount of moisture, broken by a perforated plate crusher, and ground with a steel jade mill. Then, it is mixed with the extracted spinach juice, and 0.5%-1.0% of salt is added, and it is pasteurized and sterilized at a temperature of 121°C. Due to the more flocculation produced during sterilization, fruit juice or other additives are usually added to the spinach leaves, the pH is adjusted to 4-4.2, the soluble solids content is adjusted to 8%, and the conventional hot infusion process and pasteurization are performed. Sterilization process.
Botanic Pesticide
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