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Detailed Explanation of Processing Techniques for Kuding Iced Tea and Milk Tea
Kuding tea is the dried leaf of Ligustrum japonicum, a plant in the Oleaceae family. It is a wild plant that serves as both food and medicine, containing tea pigments, tea polyphenols, various amino acids, vitamin C, etc., and has effects such as dispelling wind, improving eyesight, lowering blood pressure, and relieving excessive thirst. The processing techniques are described below. 1. Process flow. Material preparation -> extraction -> mixing -> drying -> grinding -> blending -> packaging -> quality inspection -> warehousing. 2. Processing techniques. (1) Material preparation Select high-quality Kuding tea that is free from mold and insect damage as the raw material. (2) Extraction Weigh 1200% Kuding tea
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Detailed Explanation of the Processing Method and Production Steps of Persimmon Leaf Tea
Persimmon leaf tea is a new product of scientific research. It is not only very popular among domestic consumers, but is also exported to Japan. This is mainly because the leaves of persimmon trees and soft jujube trees have high nutritional value. Every 100 grams of fresh leaves contains about 100 mg of vitamin C, and if dried leaves, it is as high as 3500 mg; in addition, they also contain large amounts of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can refresh the mind and improve eyesight, reduce inflammation and relieve fever, cool the blood, stop bleeding and lower blood pressure, and can also increase coronary blood flow in the heart, and have a certain effect on preventing and treating cancers of the digestive system. The production method of persimmon leaf tea is as follows:
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Detailed Explanation of Wort Fermented Beverage Processing Technology
Barley (Hordeum vulgare L.), also known as naked barley, rice barley, bare barley, etc., is a grass family plant. It ranks fourth in world grain crop production, after only wheat, rice and corn. Its uses are quite extensive, with wide applications in food, feed, brewing, medicine, textiles, the nuclear industry, weaving crafts and other fields. Germination treatment can improve the nutritional value of cereal seeds, increase the digestibility and absorption rate of protein and starch, increase the content of limiting amino acids and vitamins, and can also
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Processing Methods and Technical Key Points of Ginger Juice Hard Candy
Hard candy is the densest type of all candies. The specific gravity of general hard candy is between 1.5 and 1.6. Hard candy currently sells poorly in the candy market, but if improvements are made in variety and flavor, it has great prospects. Ginger juice hard candy is rarely seen on the market, and its processing technology is as follows: 1. Raw material processing: Use tender ginger or a small portion of old ginger, wash clean, peel and crush, then put into a pulping machine to make pulp, press and filter to obtain ginger juice for later use. 2. Production process using atmospheric pressure boiling to make hard candy: (1) Sugar boiling: Hard candy contains 9
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Which improved varieties of processing yellow peach have been promoted in recent years
In recent years, the improved processing yellow peach varieties that have been promoted mainly include Golden Queen, Zhenghuang 2, Jinxu, Jintong 5, 6, 7, and 9, Mingxing, Dixon, and others. (1) Golden Queen: bred in New Zealand, the main canning export variety of Australia. The fruit ripens in late September. The average single fruit weight is 125 grams, uniform in size, suitable for processing. Its sugar content is higher than other canning peaches, and the canned product is golden and bright. Under cold storage conditions it can be stored until December, and it is an ideal dual-purpose variety for fresh eating and processing. High and stable yield. (2) Zhenghuang 2
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How Are Candied Jujubes Processed? A Full Breakdown of the Production Flow
Candied jujubes are dried preserves made from fresh jujubes. The processing technique is as follows: 1. Raw material selection: Generally, varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice should be chosen. The best fruit maturity is when the green color begins to fade and the fruit turns milky white. 2. Grading: Grade the jujube fruits by size, removing deformed fruits, fruits affected by pests or disease, overripe fruits, and damaged fruits. 3. Slitting: To facilitate sugar penetration and flattening into shape, the fruit surface is usually slit. The jujube fruits are fed into the channels of a jujube cutting machine (slitting machine) to be slit, with the cutting depth
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Processing Methods and Technical Points for Tremella and Pear Juice
1. Process Flow (1) Pear processing process flow: raw material selection → halving → peeling → coring → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage (2) Tremella processing process flow: raw material → soaking → washing → trimming → pre-cooking → crushing → colloid milling → interlayer juice storage tank (3) Blended finished product process flow: mixing and blending → opening steam and heating → high-pressure homogenization → canning → sealing → sterilization → wiping cans → coating with paraffin oil → packaging → finished product 2. Operating points (1) Pear processing points ① Raw material selection
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What are the patterns of silkworms spinning silk and forming cocoons? A full explanation of the process
The life of a silkworm goes through 4 stages: egg, larva, pupa and adult. The larval stage of the silkworm is what people call the silkworm baby stage. What is usually called sericulture refers to the rearing of the larvae. From hatching to cocoon spinning, the larva must go through 4 molts. People therefore divide the course of the larva into 5 instars. During the period before molting, the silkworm does not eat or move, which is called sleeping. From the first to the fourth instar, the silkworm must sleep 4 times; in the later stage of the fifth instar, it no longer sleeps, but spins silk and forms a cocoon, and pupates inside the cocoon, thereby completing the larval stage of the silkworm. Newly hatched silkworms are called ant silkworms, and newly molted
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Processing Methods and Storage Tips for Scorpions
In the process of artificial scorpion farming, timely harvesting, processing, storage and selling are important steps for making full use of space, saving feed, speeding up capital turnover and increasing added value; this work should be carried out 7 days before pregnant scorpions give birth, by keeping strong pregnant scorpions and high-quality breeding scorpions, and harvesting and processing the remaining mated male scorpions, female scorpions that have given birth for more than 3 years, and some scorpions with missing limbs, disease or weakness as commercial scorpions. 1 Processing methods 1.1 Processing of "salted whole scorpions" Before processing, first put the scorpions into cold
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Detailed Explanation of Key Technical Points for Ganoderma Harvesting and Processing
1. Harvesting and drying. Under normal conditions, it takes about 20 days from the appearance of the primordium to the maturation of the cap. When the cap is fully expanded, releasing a large number of spores, the white edge has disappeared, the thickening is not obvious, and the cap color is crimson red (red Ganoderma), with uniform color, it can be harvested. After harvesting, promptly cut off the culture medium adhering to the base of the stipe from the fruiting body, dry it in sunlight, or place it in a drying room for drying, with the temperature controlled at 55-65°C, until the moisture content of Ganoderma is about 12%. The moisture content of fresh Ganoderma is usually 63%, and the drying ratio is generally 40%-
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