In addition to fresh food, persimmons can also be processed into persimmons, kaki, glutinous, frozen and other processed products. The jelly processing is introduced as follows:
1. Preparation of persimmon juice: 1 The fruit is washed and broken. Take fresh persimmon, remove the bad fruit, and immerse in water to fully clean. After washing, the water was drained and broken with a beater. 2 heat softening. Before the juicing, add 1 per cent of the weight of persimmon pulp to water, add 0.25% of citric acid, mix well, quickly heat up to the boiling point, keep cooling for 15 to 20 minutes, and then juice. 3 filter juice. The heated persimmon pulp is directly filtered with a coarse cloth, and juice or a stainless steel sieve of 60 mesh after pressing with a juicer is obtained to obtain a crude filtrate with a sugar content of 12% to 15% and a PH value of 3 to 4. 4 Concentrate. The persimmon juice is concentrated at about 40°C until 30% of the soluble solids are ready for use.
2. Ingredients: 1 recipe. Juice concentrate 50%, pectin 2%, calcium chloride 0.1%. Because the fruit juice has been filled with enough citric acid during the juicing, the ingredients may not be considered. 2 ingredients. Sugar can be pre-cooked into 70% to 75% syrup and filtered hot. Pectin first add 2 to 4 times its weight of sucrose mix, add 10 to 15 times more water and stir to dissolve, and filter for use. Can also add a small amount of water to stir into a paste, plus 10 times the bubble up. Do not need to heat, apply directly. Calcium chloride is formulated as a 50% solution for use.
3. Heating and Concentrating: Use a vacuum concentrator to make the system. When the vacuum is expressed to 400 mmHg, feed the feed valve, feed the juice, and then inhale the syrup. Then close the valve, heat up, and maintain the pressure inside the kettle. ~ 1.5 kg/cm2, vacuum 650 ~ 720 mmHg, temperature 60 ~ 70 °C. Concentrate to a sugar content of 58 and open the valve again to inhale the pectin solution, the calcium chloride solution, and continue to concentrate to a sugar content of 60. Then open the inlet valve and slowly release the vacuum. Continue heating the slurry to 100°C. Hold for 15 minutes. Open the discharge outlet and bake while hot.
4. Bottling and sealing: Disinfect the empty bottles and caps. When bottling, keep the bottle temperature above 40 °C. After bottling, wipe the bottle and seal it with heat. The top clearance should not exceed 6 cm. From bottling to sealing, it is better not to exceed 30 minutes to reduce the chance of bacterial infection.
5. Storage: Wipe the bottle after bottling, and let it cool down at room temperature. After it is gel, send it to a cool place for storage.
If there is no vacuum pot, it can also be concentrated with open flame, that is, fruit juice, syrup, pectin, and calcium chloride are added in sequence and concentrated to 60% of sugar content. The entire time should not exceed 1 hour to avoid the long-term decomposition of pectin and affect the gel strength.
Crepis Base,Huanyang Alkali,Tamoxifen Nolvadex
Pharmaceutical and Medical Co., Ltd. , http://www.chphmedical.com
没有评论:
发表评论