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: Select fresh Dangshan pears that are 80-90% ripe, with firm texture, normal flavor, and free from mildew, insect pests, mechanical damage, and frost damage as raw materials.

② Halving: Use a knife to cut the pear evenly into two halves at the 1/2 point.

③ Peeling: Use a sodium hydroxide solution at a temperature of 80-85°C and a concentration of 12%-15% on a continuous lye spray peeling machine to promptly peel the halved pear pieces, quickly rub and wash off residual peel, and rinse with running clean water to remove residual lye, then soak in a mixed solution of 0.1% ascorbic acid (vitamin C) and citric acid to prevent discoloration.

④ Coring: Use a corer to remove the seed core completely, and carry out color protection treatment.

⑤ Trimming: Trim off unpeeled pear skin, scars, black spots, etc., to keep the appearance attractive.

⑥ Pre-cooking: Pour the trimmed pear pieces into a jacketed pot with boiling water, open steam and heat to boiling, stir thoroughly, and pre-cook completely for 5-10 minutes.

⑦ Crushing: After pre-cooking, immediately use a hammer crusher for crushing.

⑧ Colloid milling: The crushed pear pulp is ground in a homogenizing colloid mill, then pumped into an interlayer juice storage tank.

(2) Tremella Processing Points: Select tremella that is white in color, thick and plump in flesh, glossy, free of impurities and stems, and semi-transparent after soaking. First soak in warm water for 6-8 hours until fully expanded, wash 3-5 times, clean away sand, dust, culture substrate and other debris, remove the base, trim off black spots and other unacceptable parts, tear into pieces, drain the water, then carry out weighing, pre-cooking and other treatments. It can also be pre-cooked, crushed, colloid-milled and otherwise processed together with the pear pieces.

(3) Mixing, Blending and Canning

① Mixing and blending: 33% pear juice, 2% tremella. According to product standards, accurately calculate the amounts of pear pulp juice, tremella pulp juice, white granulated sugar, citric acid and other ingredients, pour them into the preparation tank in sequence, stirring while pouring, and after fully and evenly mixing, open steam and heat to 83-85°C, hold for 1-2 minutes for deaeration. A spray-type deaerator may also be used for deaeration.

② High-pressure homogenization: The deaerated pear pulp juice flows under its own gravity into a high-pressure homogenizing pump, and is subjected to high-pressure homogenization at a pressure of 15-16 MPa.

③ Canning: Can while hot. Keep the juice temperature above 80°C. Seal with a sealing machine. Easy-open cans and empty cans must both be sterilized and disinfected in advance.

④ Sterilization: Boil at normal pressure and 100°C for 25 minutes, then rapidly cool to room temperature.

⑤ Wiping cans and coating with paraffin oil: Wipe off moisture on the can lids and bodies, coat with a layer of paraffin oil, and store in the warehouse for one week. Label and box qualified products, then store or @#@136@#@.

3. Quality Standards

(1) Appearance and color: The juice is yellow, turbid and uniform, and slight sedimentation is allowed after long standing.

(2) Flavor: It has the aroma of pear and the flavor of tremella, with no off-flavor.

(3) Physicochemical indicators: Original juice content not less than 33%, tremella content not less than 2%, sugar water concentration (measured by refractometer) 15%-20%, acidity (calculated as malic acid) 0.5%-1%.