In recent years, nutrient-dense vegetable juices have gained widespread popularity as a healthy beverage choice. These drinks are packed with essential vitamins, minerals, and trace elements, making them an excellent addition to a balanced diet. By using seasonal vegetables such as cucumber, carrots, tomatoes, celery, spinach, and lettuce, it is possible to create a delicious and highly nutritious compound vegetable juice.
1. **Raw Material Selection and Preparation**: Begin by selecting 5-6 fresh tomatoes free from worms and mold, along with one piece each of cucumber, carrot, lettuce, celery, and spinach. Wash all the vegetables thoroughly and cut them into manageable pieces. Separate each type of vegetable before processing. After crushing the vegetables in a crusher, place them in a steamer and heat them at a temperature between 70°C and 90°C to enhance flavor and extract more nutrients.
2. **Juice Extraction and Blending**: The prepared vegetables are then passed through a beater with a 3 mm diameter and a 5 mm sieve to extract the juice. The tomato juice makes up about 70% of the mixture, while the remaining 30% consists of the other vegetables—cucumber, carrot, celery, lettuce, and spinach. This blend is then transferred into a container, such as a pottery jar, and stirred thoroughly. To improve taste and sweetness, syrup is added to achieve a sugar content of 8% to 10%. The acidity is adjusted to around 0.3%, ensuring a balanced flavor profile. The mixture is then finely ground using a colloid mill and filtered once to remove any solids or impurities.
3. **Degassing, Sterilization, and Packaging**: Once the juice is prepared, it undergoes degassing to remove air bubbles, which helps maintain quality and extend shelf life. The juice is then homogenized, sterilized, and packaged. One method involves preheating the juice to 80°C and subjecting it to high pressure (180–200 atm) to ensure even mixing. After that, the juice is flash-pasteurized at 120–135°C for 10 seconds, then bottled, sealed, and cooled gradually when it reaches around 90°C. Alternatively, it can be bottled while still hot (above 75°C), followed by sterilization in boiling water for 10–15 minutes, and then cooled down.
When seasonal vegetables are abundant, this method allows for the production of a cost-effective, nutritious, and uniquely flavored compound vegetable juice that meets modern health demands. It not only provides essential nutrients but also offers a refreshing and natural taste that appeals to a wide range of consumers.
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