1, the choice of raw materials. Grapes used for processing grape pods should have a maturity of at least 90%, and it is best to choose light-colored varieties. 2, shearing ear wash. Remove the wounds, diseases, pests and fruit, as well as excessive, too small grapes, and then cut the spikes into spikelets. Rinse for 2 - 3 minutes with flowing water, then soak in 0.05% potassium permanganate solution for 3 - 5 minutes, then rinse with water until the water is light. 3, pick grain hot. Pick the grain size according to the size, do not remove, and then the grapes in the boiling water (about 70 °C) in the hot 1 - 2 minutes, immediately into the cold water rinse to cool. 4, sugar system. That is, the grape is placed in a sugar solution with a gradually increasing concentration to infiltrate the sugar. Generally, the sugar is not boiled together with the sugar liquid. After 3-4 days, the grapes are full of sugar and become transparent. Specific steps: Add 20--30 kg of white sugar to each 50 kg of grapes, layer a layer of fruit sugar to marinate, and the last layer covers the fruit surface with sugar. After immersed for 24 hours, the sugar solution is filtered out, and the filtrate is added with 10 Kilograms of white sugar boiled and melted, then poured into fruit for 24 hours. This is repeated two more times, the first immersion for 4-6 hours and the second immersion 24-48 hours until the grapes are transparent. 5, baking. Gently remove the grapes, drain the sugar and place in the pan to flatten and bake at a temperature of 60--65°C for 6-8 hours. When the moisture content in the grapes is reduced to 24% - 26%, the baking tray is removed, and the second baking is performed after proper rewetting shaping. The temperature is controlled at 55--60°C, baking for about 4-6 hours, and the water content is reduced to about 18% (hand touch the product is not sticky). In the baking process, it is necessary to pay attention to timely ventilation and drainage (usually for 3 - 4 times, each time for 15 minutes) and the tray, in order to facilitate the dry system. 6, back to soft powder. The baked product is placed in the indoor rejuvenation for 12 to 24 hours, and the rejects such as dried and blackened products are removed. The citric acid of glucose is ground to a fine powder, and is uniformly mixed by a certain ratio (generally 40:1). The soft grape vine rolls over the powder and is air-dried after 12 hours. 7, finished product packaging. Non-toxic plastic bags are selected to be packed in different sizes such as 100 grams, 200 grams, etc., sealed, sold or placed in a cool, dry place.
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