Processing of bayberry juice

Take fully mature bayberry and remove rotting fruit. Wash washed bayberry into 3% saline for 15 minutes. Weigh 40 kg of sugar and 10 kg of fresh water, heat and dissolve it in a sandwich pot, then pour 100 kg of washed bayberry, heat it to 65 degrees, hold it for 10 minutes, and stop heating for about 15 hours. Then use a white cloth bag to filter out the juice, remove the residue of the residue and add 50% of the residue weight to boiled to 65 degrees for 10 minutes, and then filter again. Mix the filtered juice and add water to reduce the sugar concentration to 14 About -16%, add citric acid to adjust the acidity to about 0.7%. The heated bayberry juice is heated to 90 degrees, hot-filled, and immediately sealed. Then put it in hot water of 90 degrees for 5 minutes, and cool it to room temperature.

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