Deep Processing Technology of Ginseng Fruit

Ginseng fruit is an ideal health food newly developed in recent years in China. Its flesh is fragrant and juicy, with unique flavor, high protein and low fat, rich in vitamin C and more than ten kinds of trace elements such as selenium and molybdenum. Selenium is a trace element that maintains the normal vitality of the body. It is known as the "fire of life" and the "king of cancers." Molybdenum also has an anti-cancer effect and is beneficial to patients with hypertension and diabetes. In addition, the calcium content of ginseng fruits is higher than that of selenium. All the vegetables and fruits are 114 times that of tomatoes and 36.4 times that of cucumbers. It is of great significance to enhance physical fitness for middle-aged and elderly people and children.

fruit juice

First, process flow: raw material selection → cleaning → crushing → inactivating enzymes → juice extraction → filtration → centrifugation → batching → homogenization → degassing → canning → sterilization → finished products

Second, the operating points: 1, the choice of raw materials. The mature fruit is selected as the raw material, and the pest, fruit, and rotten fruit are removed. The maturity of the fruit has a great influence on the quality of the fruit juice. Under the same conditions, fruit juices processed with eight or more mature fruits as raw materials have bright color and rich flavor; therefore, it is best to use mature fruits and clean them with clean water. 2, broken, inactivated enzymes. The washed fruits were inactivated immediately after being properly broken. Since the ginseng fruit is prone to enzymatic browning, the fruit should be quickly heated up to 1000C after crushing and kept for 5 minutes to achieve the purpose of inactivating the enzyme, preventing browning, 3, juice extraction, filtration and centrifugation. The processed fruit pieces are put into a juicer for juice extraction, and after rough filtration, the fruit juice is subjected to centrifugation, which means that the fruit juice becomes the original juice. Centrifugation requires a rotation speed of 3000 rpm for 5 minutes. 4, ingredients, a variety of raw and auxiliary materials such as the following: the original juice 35%, 8% sugar, honey 1%. Stabilizer 0.04% citric acid 0.12%, sodium benzoate 0.015%, ingredients do not need to filter honey, other raw materials can be used after filtration. 5, homogeneous. The prepared juice is mixed and then homogenized in a high pressure homogenizer. 6, degassing, filling. After the homogenization is complete, the material is pumped into a vacuum degasser and degassed for approximately 5 minutes before being filled. 7, sterilization, cooling. Sterilization can be achieved by holding for 15 minutes at 950C.

Fruit tea

First, process flow; raw material selection → cleaning → beating → inactivating enzyme → batching → fine grinding → homogenization → degassing → canning → sterilization → finished products

Two operating points: 1, inactivated enzymes. Immediately after inactivation of the enzyme, the pulp was quickly heated to 1000C and held 8-10 minutes. 2, ingredients, fine grinding. All kinds of raw and auxiliary materials are formulated according to the following proportions: 30% of the original fruit, 8% of white sugar, 1% of honey, 0.05% of stabilizer, and 0.15% of citric acid. When mixing, honey must be filtered, and other accessories must also be added with a small amount of water. Filtered before use. After dosing, the mixture is thoroughly stirred and then finely ground by colloid. The remaining operating points are the same as the juice processing.

preserved fruit

First, the process: raw material selection → cleaning → peeling, slicing → hardening, color protection → the first candied, vacuum soaked and soaked → second candied, vacuum soaked sugar and soak → dry → sealed packaging → Finished product.

Second, the operating points: 1, the choice of raw materials. Choose seven or eight mature fruits to remove rotting and diseased parts. 2, peeled and divided. Clean the surface of the fruit and use a mechanical method to remove the epidermis and guilt, then cut into 3 cm wide strips. 3, hardening, color protection. The fruit is immediately put into the solution containing 0.1% sodium bisulfite and saturated lime water for hardening and color protection to prevent browning of the tissue and soft rot in the cooking process. The treatment time is 24 hours, and then it is thoroughly washed with clean water to remove it. More calcium hydroxide and sodium bisulfite. 4, the first candied, vacuum soaked sugar and soaked. The cooking ingredient is: 30% sugar. Compound conformal agent 1.2%, citric acid 0.8%, the fruit strips into the cooking liquid simmer, cook 5 minutes after boiling. After the sugar solution is properly cooled, the vacuum sugar is vacuumed. The condition is: the vacuum degree is 0.06—0.08 MPa; the time is 30 minutes and the air is slowly deflated. Soak in this sugar solution for 24 hours.

5, the second candied, vacuum soaked sugar and soaked. The sugar concentration was increased by 40% based on the sweetening liquid, and 0.05% sodium benzoate was added to achieve the purpose of preservation. The operation is the same as the first time. 6, dry. Leach off the sugar solution and dry in an oven at 50-600C for 8-10 hours. , The water content reaches 18% - 20%. 7, packaging. Remove impurities and unqualified products, and place qualified products in plastic film food bags and seal them.

jam

First, process flow: raw material selection → cleaning → peeling → beating → concentration → canning → sterilization → cooling → finished products

Second, the operating points: 1, raw material selection, cleaning. Select fresh, ripe fruit, remove rot, pests, and rinse with water. 2, peeled. Alkali method to peel. Put the fruit in 900C and 1% sodium hydroxide solution for 1 minute, remove and clean the skin by gently washing in clean water, and then fully wash the lye on the fruit surface. 3, beating. The peeled fruit is crushed and colloidally ground to make the jam delicate. 4, concentrated. First, all kinds of raw materials and auxiliary materials are used as solutions. The ratio of various raw materials is: 40% white granulated sugar and 0.3% lemon. 0.5% pectin, pour the syrup into a layered pot, and stir continuously to prevent scorching. The concentrated sugar liquid was added in 3 additions. When the concentration is close to the end point, pectin solution and citric acid solution are successively added to continue the concentration to the end point, and the entire concentration process takes 35 to 40 minutes. 5, canning. After the end of the enrichment, the cans are quickly filled, the empty cans are washed first, and the water is sterilized and wiped dry. The temperature of the sauce body during canning should not be lower than 850C, and then the cans are closed. 6. Sterilization, cooling, and sterilization at 1000C for 15 minutes , Sectional cooling. The finished product is brownish yellow, delicate in texture, sweet and sour.

can

First, the process flow: raw material selection → cleaning → peeling, slicing, to the heart → color protection → canning → sugar liquid → exhaust and seal → sterilization → cooling → finished product

Second, the operating points: 1, raw material selection, cleaning. Choose fresh, disease-free pests, fruits without mechanical damage, maturity is eight, and rinse the fruit with running water. 2, peeled, cut points, to the heart. The skin of ginseng fruit is thick, and it can be peeled off mechanically. Then the fruit is cut into the appropriate size after the heart is cut, and the internal hemorrhoids are removed. 3, color protection. Using the method of evacuation to protect the color, the fruit pieces were quickly placed in a mother liquor with a degree of sugar content of 30% and kept for 15 minutes under a vacuum of 0.08 MPa. 4, canning, adding sugar. When canning, the color, maturity, and block size of the fruit pieces should be basically the same; a sugar solution containing 20% ​​of sugar and containing 0.15 of citric acid should be prepared and heated to 850C to enter the tank. 5, exhaust and seal. Using a heated exhaust method, when the can's center temperature reaches 750C, wait 5 minutes and immediately cap it. 6, sterilization, cooling. With juice.

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