Watermelon Juice Drink Processing

The newly picked eight ripe red snapper watermelons were used to wash the skin and cut the peel and seeds. The guava is then placed in a clean cloth bag, squeezed with the press and filtered through a double layer of gauze. The filter juice was adjusted to sugar content 12% with white sugar, then adjusted to acidity 0.3%-0.5% with citric acid, heated to 70°C and filtered with a plate and frame filter. After that, heat to boiling, take 0.2% to 0.5% of the total amount of agar or xanthan gum (as a thickener to prevent sedimentation), dissolve it in hot water and pour it into the original juice. Wash and disinfect the bottle. After sealing, they were sterilized in boiling water at 100°C for 10 minutes, and then placed in hot water at 80°C, 60°C and 40°C, respectively, followed by cooling for 10 minutes each time. The water samples were taken out to be uniform, thick, bright and delicious. Original juice drink.

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