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Processing of jujube pear sauce
(A) Overview Robinia pseudoacacia is a wild plant of the Rosaceae. It has nourishing, stomachic, digestion, diarrhea, diuresis and other functions. It is commonly used to treat abdominal bloating, dysentery, hypertension, cerebral arteriosclerosis, vascular bleeding, and vitamin C deficiency. Other diseases. (II) Process selection → cleaning → cut in half, seed removal → softening → pulping → batching → concentration → sterilization → cooling → put in inventory (3) Operation points 1 Select fruit: no pests, no mildew, no tannin content Low-grade, coarse fiber, high-vitamin C, and ripe aromatic fruit with strong aroma are used as raw materials. 2 Cleaning: Rinse and rinse with clean, high-pressure tap water to remove dust, silt, dirt, and spores of microorganisms from the peel and the spines, drain the water. 3 cut in half to the seed: after cleaning the fruit with a stainless steel knife to cut the bracts, cut in half to the seed, immediately put the concentration of 400 ~ 0 ~ 6 sodium bisulfite aqueous solution in color protection. 4 Softening: Take 50 kg of fruit pieces and add 10% sugar water (contained with a color-protecting solution) to remove the flesh. Heat and soften in a stainless steel double boiler for 10 to 20 minutes to destroy the activity of the enzyme and prevent browning and hydrolysis of the pectin. , And soften the pulp structure for beating. 5 Beating pulp: After the pulp is softened, the resulting slurry is beaten with a beater having a pore size of 0.7-1.5 mm, and then the coarse long fibers are removed by filtering with a roving cloth or a mesh screen. 6 Ingredients: 50 kg of puree, 24 kg of white granulated sugar (made into 60% sugar liquid), 6 kg of starch syrup, 0.14 kg of agar (soaked in warm water at 50°C, washed impurities, and 4 kg of water in a sandwich pot). Dissolve at elevated temperature, remove impurities, and cool for use.) 5 kg of potato starch (dissolved in 25 kg of cold water and filtered through a 100 mesh sieve). Since citrullin is high in acid, no additional citric acid is required. 7 Concentrate: Place the puree in a stainless steel pot, add 30% of the calculated amount of sugar, slowly open the steam valve to heat, the normal pressure vapor pressure is about 0.2 MPa, and the vacuum concentration is 0.1-0.15 MPa (temperature is 50-60°C), concentrate for 10-20 minutes, add the remaining 70% sugar solution, concentrate to near-end point (about 60% of soluble solids), slowly add agar, starch, etc. and concentrate to soluble solids up to 66% quickly Pan. In the process of concentration should be kept stirring to prevent the coke pot. 8 Canning: After thoroughly emptying the cans, the glass jars are steam sterilized at 95 to 100°C for 5 to 10 minutes; the iron cans are sterilized with steam or boiling water at 95 to 100°C for 3 to 5 minutes, and the cans are drained; the lids are sterilized with boiling water 3 to 5 minutes or 75% alcohol wipe disinfection. After the sauce is panned, it can be quickly filled with cans, preferably within 20 minutes, and no more than half an hour. With the exhaust sealing method, the sauce temperature should be kept above 85°C, and the top clearance should be kept as low as possible; The degree should be 26.66 kPa. 9 Sterilization, cooling: Immediately after sealing, the sterilization formula is 5 to 15 seconds/100°C. After the glass jar is sterilized, it is cooled to about 38°C. The tin plated iron cans are once cooled to about 38°C, and the water is wiped off. , push people insulation library at 35 ~ 37 °C for one week. (D) Quality Standard 1. Sensory Index Color: The sauce body is light yellow (common thorn jam) or yellow-brown (prickly pear jam), shiny, uniform; taste and odor: with the unique taste of thorn jam And odor, no scorching and other odor; Organization: The sauce body is thick, can flow when tilted, but does not diverge, does not secrete liquid juice, no sugar crystals; Impurities: Not allowed to exist. 2. Physical and Chemical Index Net Weight: There are 227 grams or 454 grams of two, allowable tolerance?%, average of each batch of finished products not less than the net weight; total sugar content: not less than 57% (based on invert sugar); Soluble solids: not Less than 65% (in terms of refractive index); Vitamin C content: ≥700 mg/100 g; Heavy metal content: tin ≤200 mg/kg, lead ≤2 mg/kg, copper ≤10 mg/kg. 3. Microbiological indicators are free of pathogenic bacteria and corruption caused by the action of microorganisms.