What kinds of vegetable juice drinks do you have?

Abstract: Vegetable juice beverage is a product that can be directly drunk after adding water, sugar solution and sour agent to vegetables. It can regulate the coordination of human body functions, enhance cell vitality and gastrointestinal function, promote the secretion of digestive juice and eliminate fatigue. What kinds of vegetable juice drinks do you have? What is the technological process of vegetable juice beverage? Vegetable juice drinks What kinds of vegetable juice drinks are there?

Introduction:

Vegetable juice drinks are generally uniform and turbid, with a small amount of tiny suspended meat, which can be slightly layered after standing, with moderate color and viscosity, and should have the color and taste of fresh vegetable raw materials. The common raw materials for processing vegetable juice are tomatoes, carrots, celery, parsley, spinach, wax gourd, lettuce, cabbage, onion and garlic. Vegetable juice is often processed into mixed vegetable juice or mixed fruit and vegetable juice except single fruit juice product. Because of its rich nutrition, it can be used as daily health care and is a high-grade beverage.

Classification:

1. Vegetable juice

A product, such as tomato juice, is made by mechanically processing vegetables to obtain juice, and then adding water, salt, sugar solution, etc.

Mixed vegetable juice

A product made of two or more fresh vegetable juices (or cold vegetable juices) mixed with salt and sugar solution. The mixed vegetable juice is low in salt and sugar to adjust the taste and highlight the flavor of one or two vegetables. Because its pH value is above 4.5, high temperature instantaneous sterilization or high pressure sterilization is often used.

Fermented vegetable juice

Vegetable juice is fermented by lactic acid, and juice is made from salt or sugar. A variety of organic acids are produced in the fermentation process, so the beverage has good fragrance and delicious taste.

Acidified vegetable juice

Use citric acid, malic acid, acetic acid, lactic acid or phosphoric acid to increase the acidity of vegetable juice, and heat and sterilize the ingredients. The commonly used acid is citric acid, and it can also be acidified with fermented sauerkraut juice to get better acidified vegetable juice. Can be made into various vegetable juices; But also can be acidified by orange, apple and other fruit juices, so the flavor is rich and the nutritional value is high.

Process flow:

Although there are many kinds of plant raw materials and products, the basic principle and technology are basically the same as far as their production technology is concerned.

_ → ingredients → filtration and clarification → sterilization → clarification of juice.

Cleaning → sorting → taking juice → _ → filtering → batching → homogenization → degassing → turbid juice.

_→ batching → degassing → (homogenization) → concentration → sterilization → concentrated juice.