First, the production process of kelp juice
1. Process: kelp → selection of materials → immersion cleaning → crushing → beating → insulation extraction → centrifugation → filtration → cooling → clarification of kelp juice.
2. Operation points: Select dry, non-bug, dry seaweed without mildew, add water to soak for 2 hours, allow it to fully absorb water and swell, re-fresh, and then repeatedly use clean water to clean the sediment and add a small amount of salt when soaked. The crusher was used to crush the washed kelp to 0.3-0.4 cm, followed by addition of an appropriate amount of water. The slurry was beaten with a single-channel beater having a 1 mm hole diameter, and the amount of water added during the beating was recorded. The seaweed pulp is poured into the leaching tank, and 5 times the wet weight of the kelp is added (including the amount of water added during the beating), and 0.04% acetic acid solution is added at the same time. The mixture is heated and boiled, kept at 96-100°C for 2 hours, and stirring is continued. Take full extract of kelp juice.
The boiled liquid was centrifuged to remove the residue using a horizontal centrifugal separator. The separated liquid was filtered through a diatomaceous earth filter and the clear seaweed juice was stored in a tank for cooling.
Second, the production process of mango juice
1. Process Flow: Mango → Fruit Selection → Peeling and Nucleation → Crushing → Precooking → Juice Extraction → Sieve Filtration → Degassing Centrifugal Separation → Filtration → Clarification Mango Juice
2. Operation points: Select fresh ripe mango fruits free of pests and diseases and no rotting fresh mangoes as raw materials. If the maturity is not enough, you should let it ripen. Nine matures best. After rinsing with clean water, peel it, remove it, and crush it with a crusher. Put the fruit pieces in boiling water and cook for 3-5 minutes to passivate or destroy the polyphenol oxidase to stabilize the color and improve the organization and flavor. At the same time, eliminate the air in the raw materials, prevent the air from mixing in the process, and avoid oxidation and browning. Can soften fruit pieces.
The softened fruit pieces are put into a spiral juicer for juicing. Adding 0.03% of vitamin C during juicing can effectively prevent browning of juice. The squeezed juice was filtered through a 240 mesh nylon mesh. The squeezed juice has more oxygen and should be degassed with a vacuum degasser at 40-50°C and a vacuum of 0.1 MPa for 20 minutes. The mango juice is centrifuged and filtered with kelp juice.
Third, kelp, mango juice composite process
The formula is: 40% seaweed juice, 40% mango juice, 8% sugar, 0.3% citric acid, 0.01% CMC stabilizer, and the rest is water. Add the above ingredients according to the formula into the ingredient tank (sugar and stabilizer CMC must be pre-dissolved, filtered, added after cooling), and then continue stirring. The homogenized ingredients are added to a high pressure homogenizer and homogenized with a pressure of 30-40 megapascals to make the tissue uniform and delicate, avoiding delamination. The homogenized compound juice is immediately sent to a high-temperature transient sterilizer, sterilized at 95-100 degrees Celsius for 25-30 seconds, and filled into sterile and sterilized glass bottles or cans. After the canning and capping, the compound juice is quickly cooled to 40 degrees Celsius and stored in a 37 degree Celsius insulation warehouse for 5 days.
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