-
Detailed explanation of the processing technology for pear juice, the complete process at a glance
(1) Process flow: Feeding → Cleaning → Crushing → Pressing → Coarse filtration → Blending → Separation → Fine filtration → Filling → Sealing → Sterilization → Cooling → Bottle wiping → Quality inspection → Labeling → Finished product (2) Process specifications (1) Raw materials: Harvested pears must undergo after-ripening, and can only be processed when they emit fragrance and begin to soften. If refrigerated fruit is used, the core temperature must be below 15°C before it can be processed and utilized. The material must be cleaned and disinfected with potassium permanganate solution, then rinsed until colorless before processing.
-
Detailed Explanation of Processing Technology for Small White Pear Acetic Acid Fermented Beverage
(I) Product Features: It combines the health benefits of both pear and acetic acid fermented beverages, and is rich in nutrients. Traditional Chinese medicine holds that: pears are cold in nature and sweet in taste, with effects such as moistening the lungs, reducing phlegm, relieving cough, reducing internal heat, and calming the mind. The acetic acid produced by acetic acid fermentation has effects such as eliminating fatigue, refreshing the spirit, promoting salivation and quenching thirst, and increasing appetite. (II) Main Raw and Auxiliary Materials: Small white pear, pectinase, wine yeast 1450#, acetic acid bacteria AS1.41, aspartame (APM), xanthan gum, white granulated sugar, honey. (III) Main Equipment
-
Detailed Explanation of Garlic Processing Techniques, Introduction to Various Practical Processing Methods
1. Garlic slices and garlic powder: Select fully mature garlic heads with plump cloves, strong spicy aroma, and large size. After harvest, trim off the fibrous roots, cut off the stem plate, soak for 1-2 days, rub and wash to remove the skin, wash clean and dry, then cut into thin slices and blanch with steam for 5 minutes. Use a far-infrared drying device, with a loading capacity of 5-6 kg per sq m, at a temperature of 65°C-75°C for 6-7 hours. When the moisture content of the dried product reaches 5%-8%, package and store immediately. The finished product yield is 15%-20%. Garlic powder production only requires, on the basis of garlic slice processing,
-
Processing method for making high-fructose corn syrup from sweet potato
High-fructose corn syrup is a starch sugar crystal made by hydrolysis and isomerization of plant starch, with a unique flavor, and is an important sweetener. Because its composition is mainly fructose and glucose, it is called "high-fructose corn syrup". The production of high-fructose corn syrup is not restricted by region or season, the equipment is relatively simple, and the investment cost is relatively low. 1. Process flow: sweet potato starch - slurry preparation - saccharification - neutralization - decolorization - filtration - resin treatment - evaporation - isomerization - decolorization - resin treatment - evaporation - finished product 2. Pro
-
Processing Methods and Technical Key Points for Making MSG from Sweet Potato
The chemical name of MSG is monosodium glutamate, also called sodium glutamate. It is a high-grade seasoning that can both improve cooking flavor and promote appetite and aid digestion. MSG can be produced from sweet potato starch, and the production cost is low. 1. Process flow: preparation of starch hydrolysis sugar -- fermentation -- glutamic acid extraction, neutralization and decolorization -- concentration and crystallization -- drying and sieving -- finished product 2. Key points of process operation: (1) Preparation of starch hydrolysis sugar: add water to sweet potato starch to make a starch slurry with a concentration of 16 Baume,
-
How Is Sweet Potato Processed? A Detailed Guide to 4 Sweet Potato Product Processing Techniques
1. Sweet potato crisp cakes. Add an appropriate amount of clean water to sweet potato starch to moisten it, knead it into long cylindrical dough pieces 4-5 cm in diameter, and place them in a steamer to steam for 40-60 minutes. Coat the surface of the cooled cooked dough pieces evenly with a coloring such as amaranth red, spread them out in a winnowing basket, and air-dry until they no longer stick to a knife, then cut into slices and dry again. Put the dried sweet potato slices into an oil pot and fry until they expand and become crisp, then remove from the pot. At a ratio of 0.7 kg-0.8 kg white sugar per 1 kg of fried sweet potato slices, dissolve the white sugar in a small amount of clean water and boil until the sugar liquid forms beads when dropped into cold water, then stop heating. While hot, pour the sugar
-
Processing Method for Low-Sugar Sweet Potato Preserves
1. Raw material selection: Sweet potato varieties are classified into many types, such as those with good sweetness and those with high starch content, and the colors of the skin and flesh vary widely, such as red, white, yellow, purple, gray, etc. For processing sweet potato preserves, varieties with high starch content and low moisture should be selected, especially fresh, smooth, plump sweet potato tubers free of insect damage and rotten skin, with yellow-fleshed or red-fleshed varieties being preferred. 2. Washing and peeling: Rinse the selected tubers clean with water, peel off the skin with a stainless steel knife, and cut into 5 cm thick slices. To
-
Introduction to the high-starch processing-type sweet potato variety Yushu Wang
The new high-starch "Yushu Wang" sweet potato variety has red skin and white flesh, shows starch when cut open, short and thick stems and vines, strong stem and leaf growth, many branches at the base, concentrated tuber formation, and a high rate of large tubers. A single plant can form 4 to 8 tubers. Spring sweet potatoes contain up to 37% starch, with a drying rate of 48%. The yield of spring sweet potatoes can reach 6000 to 9000 kg per mu, and the highest yield in small demonstration plots can reach more than 10000 kg. It is easy to manage, does not require turning the vines, and is tolerant of fertilizer, drought, and poor soil; it has strong resistance to rot disease, high sprouting ability, wide adaptability, and is easy to store. It is an ideal variety for processing, and
-
Processing Methods and Technical Key Points for Sweet Potato Chips
1. Process flow: raw material selection -- cleaning -- slicing -- color protection -- dehydration -- vacuum frying -- de-oiling -- cooling -- packaging 2. Operating key points: (1) Raw material selection: select fresh, plump, firm-fleshed oval sweet potatoes that are free from mold, rot, pests, diseases and mechanical damage. (2) Cleaning: first soak the sweet potatoes in clean water for 1-2 hours, then remove the sand, mud and debris from the tubers by hand or with a washing machine, then remove the skin layer of the sweet potatoes with a stainless steel knife and quickly immerse them in clean water. (3) Slicing and color protection
-
A Detailed Guide to the Extraction and Processing Methods of Sweet Potato Starch
Sweet potatoes can be divided into two types: fresh sweet potatoes and dried sweet potatoes. Starch production from fresh sweet potatoes generally belongs to rural manual production, while sweet potato starch factories mostly use dried sweet potatoes as the starch raw material, so it belongs to industrial production. 1. Starch production from fresh sweet potatoes has the following process flow: raw material selection - washing - crushing - grinding and filtering - slurry blending - skimming the vat and settling the vat - skimming the slurry - removing the starch - drying. The production process is as follows: (1) Raw material selection: Because sweet potato varieties differ, their quality and starch content also differ. Even for the same variety, in different producing areas,
条件筛选