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Leaf beverage
Formulation (based on 1 ton of product)
Wolfberry juice: 400 kg, gelatin: 2 kg, sugar: 10 kg, citric acid: 1.5 kg, CMC-Na: 2 kg, ethyl maltol: 0.02 kg, and the rest is water to make up 1 ton.
Operational Points
**Selection and Cleaning of Raw Materials:**
Choose fresh young leaves and tender tips of alfalfa. Ensure the leaves are firm, free from insects, and without any visible damage. Wash them thoroughly with clean water to remove dirt and impurities, then drain excess moisture.
**Blanching and Color Protection:**
Place the cleaned raw materials into a 90°C water bath for 2 minutes. This step helps preserve the color and texture of the leaves while inactivating enzymes that may cause spoilage.
**Crushing and Leaching:**
Add four times the weight of the treated alfalfa leaves in water. Use a pulverizer to crush the leaves, then place them in a 60–70°C water bath for 30 minutes. Constantly stir during this process to enhance the extraction efficiency. Afterward, perform a preliminary filtration to separate the liquid from the solid residue.
**Clarification:**
Dissolve 0.2% gelatin in 10 times its weight in water before adding it to the filtrate. Stir well and let the mixture stand at a temperature below 10°C for 24 hours. This allows impurities to settle at the bottom. Carefully decant the clear supernatant and filter it through a 200-mesh sieve for fine clarification.
**Homogenization and Degassing:**
Once the formulation is complete, pass the mixture through a homogenizer at a temperature of 60–70°C and a pressure of 25 MPa. Immediately after homogenization, degas the product at a temperature of 45–55°C under a vacuum of 0.06–0.08 MPa to remove any entrapped air and improve stability.
**Canning, Sterilization, and Cooling:**
Transfer the prepared product into sterilized cans, seal them properly, and subject them to heat treatment at 93°C for 5–10 minutes to ensure microbial safety. After sterilization, cool the cans rapidly to room temperature using cold water to prevent overcooking and maintain product quality.
This process ensures a stable, nutritious, and visually appealing product with a balanced flavor profile and extended shelf life.
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