(1) Raw material selection: Select fruit varieties containing pectin and organic acids, such as hawthorn, apple, apricot, pear, etc., and plead for fruit maturity. (B) the solution of raw materials: the first fruit washed with clean water, and then use stainless steel knife to remove fruit stems, fruit nucleus, etc., then cut the flesh into 0.3-0.5 cm thick slices as raw materials. Pour the raw materials into a stainless steel pot, add 1-2 times the amount of water, and boil for 20-30 minutes. However, when the juicy fruit is boiled, it is no longer necessary to add water, and only the pulp is crushed and boiled for 3-5 minutes. Use boiled meat to make it easy to squeeze juice. Do not boil the pulp. (3) Press juice: boiled pulp, hot pressed with wooden utensils (press filter available). The fruit residue is boiled twice more and the resulting juice and boiled juice are filtered with a bag to obtain a clear juice. (D) Sugar Concentration: Before adding sugar and concentrating, measure the pectin content of the juice. When the pectin content is higher than 1% - 1.5%, the ability to use for jelly. The determination method is: take 15 ml of juice, add 15 ml of 95% edible alcohol, and mix and shake in the test tube. If a large number of flocculent white deposits emerge, it means that the content of pectin is more than 1%, and can be used. The sparse, indicating that the pectin content is low, at this time the juice to add coagulant (agar or pectin powder) capacity to do the jelly. The juice is adjusted to pH 3.1-3.3 with citric acid or tartaric acid. The filtered juice is weighed and then poured into a sandwich pot, heated and boiled, and concentrated to about 3/5 of the original juice volume. The starting sugar is added (the amount of sugar is 50% of the weight of the original juice obtained by pressure filtration), usually divided into 2— 3 times to join. A sodium benzoate preservative was added to the syrup and the amount was 0.08% of the juice. During the cooking process, it is necessary to constantly stir to prevent crucibles, and at any time to remove the foam floating on the liquid surface. (5) Concentration end point and finished product: Concentration end point can be determined by the following methods: First, the boiling point is measured with a thermometer, when the concentration temperature reaches 105-106°C; secondly, soluble solids content is measured, and soluble solids reach 65%. Left and right can be; Third, a little sample with a stirring plate, first cooled in the air for more than ten seconds, if the plate is tilted, the sample condenses into a block when dripping, then the concentration has reached the end. When the end point is reached, the heat should be stagnated immediately, and the appearance of the film should be removed. The film should then be poured into a flat-bottom platter and the thickness should be 1.5-2 cm. After cooling, the transparent gel should be formed. Cut into small pieces wrapped with cellophane or glutinous rice paper, or cans, and seal them. Beverage Drops,Blueberry Extract Drink,Collagen Peptide Extract Drink,Vitamin D3 Cholecalciferol Drops Weihai Baihe Biology Technological Co., Ltd. , https://www.biohighnutraceutical.com