Juice and Jelly
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Good suspension Acid resistance High temperature resistance
No delamination High stability High transparency and smooth taste.
According to the dosage, it can suspend 2-20mm fruit particles, try coconut, peaches, mango grapes
Add the suspending agent to 60 degree water, add sugar and stir, heat to 90-95 degree and keep for 3-5min
When the temperature drops to between 75-80, add citric acid, essence, coloring, etc. and stir well
Canned, add the fruit into the liquid, stir evenly, and canned (or put the fruit into the bottle, and then fill the liquid)
Sterilization 85 degrees 20-30 minutes pasteurization
Cool packing