The sacred fruit is also called fruit tomato. Its shape is mostly heart-shaped, crystal clear and very popular. Long-term consumption, not only beauty, anti-aging, but also disease prevention, anti-cancer effect. Here is a brief introduction to the processing technology of low-sugar fruit. Â
First, the process
Fresh saint fruit → fruit selection, cleaning → blanching → hardening → rinsing → vacuum sugar infiltration → low-temperature sugar boiling → soaking → drying → shaping → inspection → packaging. Â
Second, the operation points
1. Selection and treatment of raw materials Fresh, mature, bright red color, no pests and diseases of fresh sacred fruit as raw materials, wash away sediment, residual pesticides and microorganisms, remove rot, diseased plaque or poor color of the sacred fruit. Â
2. Blanching and blanching can eliminate the enzyme color protection, eliminate the air and odor inside the saint fruit tissue, improve the permeability of the cell tissue, thereby improving the quality of the finished product, and is more conducive to peeling. The blanching time was 1 minute and the temperature was 95 °C. Rinse quickly with cold water after blanching.
3. Hardening different hardeners and hardening conditions have obvious differences in the hardening effect of the fruit. Although the calcium chloride solution can improve the fruit hardness, it is favorable to form, but the bitterness remains; the calcium hydroxide solution will make the material structure rough. The finished fiber feels heavier. Although δ-gluconolactone is expensive, it can be used as both a hardener and a sour agent, and the finished product is soft, free from residue and fullness. So it can be used. Its suitable hardening concentration is 3% and the time is 4 hours.
4. The virgin fruit after vacuum infiltration and hardening is rinsed, then placed in a 30% sugar solution, and pumped in a vacuum pot of 0.06 to 0.08 MPa for 40 minutes, and then immersed.
5. Low-temperature sugar cooking at 40 ° C, 40% sugar solution for about 1 hour, when the fruit is transparent, stop the fire.
6. Bake the fruit pieces out of the draining liquid, place them on the baking tray, send them to the drying room, and dry them at 60-66 °C until they are not sticky. It takes about 12 hours to bake.
7. After shaping and drying, hand-pinch into an oblate shape to remove black spots and spots.
8. The test product was incubated at 37 ° C for 7 days for inspection.
9. Products after passing the finished product inspection shall be individually packaged, bagged and boxed. The packaged finished product should be stored in a dry, shaded room (library).
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