In recent years, vegetable juices rich in nutrients and containing various trace elements have become more and more health drinks favored and loved by people. Since different vegetables contain different nutrients, seasonal vegetables such as wax gourd, carrots, tomatoes, celery, spinach, and lettuce can be used to produce more complex and more delicious compound vegetable juices.
Raw material selection and treatment Take 5-6 portions of fresh tomatoes free of insects, mildew, and impurities, 1 portion of melon, carrots and lettuce, 1 portion of celery and spinach, and then select and clean the above selected vegetable materials. They are placed in a crusher for crushing and then placed in a steamer and heated to 70-90°C.
Juice extraction and processing The selected vegetables are treated by the above method and then beaten with a beater having a diameter of 3 mm and a sieve of 5 mm. Each of the pulps obtained by beating is placed in a special container. After the vegetables are beaten and juiced, they are placed in a container together with a blending ratio of 70% of tomato juice, melon, carrot, celery, lettuce, and spinach (pottery jars, pottery jars, etc.). Mix and stir evenly, and then add sugar syrup to the raw material until the sugar content of the raw material reaches 8-10%, and adjust the acid to about 0.3%. Then, the above sugar-added and acid-mixed raw materials are finely ground and then filtered once.
Degassing and packaging The vegetable raw materials processed by the above-mentioned method need juice, homogenization, sterilization, packaging, and the like. The method is as follows: the obtained raw vegetable juice is preheated to 80° C. and is juiced at a pressure of 18-20 MPa so as to promote the full fusion of the vegetable juice mixture, and the mixed juice body is more even and thorough. After high-temperature flash sterilization (120-135°C for 10 seconds), the juice can be bottled, sealed, and cooled stepwise when the juice is cooled to about 90°C. It can also be bottled hot (above 75°C), sterilized in boiling water for 10-15 minutes, then cooled in stages.
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