Ginseng fruit processing technology
Zhu Qin Sun Fulai Salamum muicafum belongs to Solanaceae, a perennial herb that can produce flowering results in the range of 15°C to 30°C. The yield per hectare can reach more than 60 tons. Ginseng fruit is native to South America. Its flesh is fragrant and juicy and nutritious. In recent years, it has been successfully introduced in Jiangsu, Henan, Hebei, Sichuan, and Yunnan. According to domestic research, the moisture of ginseng fruit is 94.12%, protein 1.85%, crude fat 0.21%, dietary fiber 0.43%, carbohydrate 3.12%, and ash 0.27%. At the same time rich in vitamins and minerals. Among the most noteworthy of its nutrients are aspartic amino acids, which account for 48.73% of the total amino acid content; second, the selenium content is extremely rich, reaching 3.34ug/100g. Therefore, the development of ginseng fruit processing has good economic and social benefits.
I. Ginseng fruit
1? Process ginseng fruit → pretreatment → hardening and crisping → sugar cooking → baking → packaging.
2? Operating points Pretreatment: The ginseng fruit selection, peeled, cut into 5 cm 1 cm long strips, soaked with 0.1% NaHCO3, 0.6% citric acid 2 hours to 3 hours, rinse with water, drain, can play Color protection, astringent role.
Hardened and preserved: The fruit pieces treated by the above method are soaked in 3% alum and 3% NaCl solution for 12 hours to 14 hours. Rinsing and draining with clean water can make the product not shrink and deform and have a clear and crisp taste.
Candied, baked: Put 40% sugar, 1% citric acid solution in the pot, pour the fruit, the ratio of material to liquid is 1:1, heat and boil for 5 minutes, cool and dip for 12 hours to 24 hours, add dry sugar again Cook and repeat 3 times to make the sugar concentration 75%. Drain the sugar liquid and bake it in a baking room at 60°C to 70°C for 8 hours to 10 hours until the fruit is not sticky.
Ginseng fruit has golden color, crisp texture and sweet and delicious taste.
Second, low sugar ginseng jam
1? Process Ginseng fruit → Pretreatment → Beating sauce → Blending → Concentrate → Canned → Sterilization
2? Operation points Pretreatment: ginseng fruit selection, cleaning, peeling, broken into pieces of about 1 square centimeters, placed in 0.5% NaCl, 0.3% citric acid solution boiled for 15 minutes to 20 minutes, the ratio of material to liquid is 1: 1, drained and beaten with jam machine jam. This will soften the fruit and remove it.
Formula: 60% jam, 38% sugar, 0.3% citric acid, 0.2% agar, 1.5% Yuan sugar.
The sugar was dissolved in boiling water and dissolved into a 70% sugar solution and filtered through a 100 mesh filter cloth; citric acid was blended into a 50% solution; the agar was soaked in warm water and boiled to dissolve into a 1% solution.
Mixing and Concentration: Heat half of the sugar liquid and all the ginseng jam into the sandwich pot, and concentrate it with stirring for 20 minutes to 30 minutes. The steam pressure in the sandwich is 0.3MPa to 0.5MPa, and then the remaining sugar solution and citric acid solution are added. , Yuanzheng Tang, agar, stirring and concentrating until the soluble solid content is 68%.
Sterilization: The concentrated ginseng jam is hot-packed, sealed, and then sterilized. The sterilizing type is 10 minutes to 15 minutes/100°C, and immediately cooled to 35°C.
The product is golden and shiny, sour, sweet and refreshing.
Third, ginseng fruit compound milk beverage
1? Process Ginseng fruit → pretreatment → pressing → fine grinding → batching → mixing → homogenization → degassing → canning → sealing → sterilization
2? Operation points Pretreatment: Making with ginseng jam.
Pressing, fine grinding: Pressing with a screw press, the mesh size of the sieve is 0.5 mm, and the moisture content of the slag is less than 25%. The sap obtained from pressing has a certain degree of pulp and is ground finely with a colloid mill. The ginseng juice must be prepared for use, but not for too long.
Formula: ginseng juice 5%, whole milk powder 7%, sugar 8%, citric acid 0.4%, agar 0.1%, CMC 0.4%. The white granulated sugar is firstly formulated into a 70% concentration solution, and filtered with a 100 mesh filter cloth; the citric acid is dissolved into a concentration of 10% solution; the agar is soaked in warm water, boiled and dissolved, and the mixture is cooled to about 45° C. and CMC is added as a composite stabilizer.
Ingredients and agitation: The materials in the formula, except for citric acid, are stirred well first, and then the citric acid solution is slowly added while stirring, and stirring is continued for 10 minutes to 15 minutes. Citric acid cannot be added at one time, otherwise coarser particles will be produced.
Homogenization and degassing: The pre-heated material is preheated to 75°C and homogenized with a homogenizer at a pressure of 20 MPa, which can make the product delicate and improve its stability. Then, using a vacuum degasser, degassing was performed at a degree of vacuum of 660 to 700 mmHg for 10 minutes to eliminate the air in the beverage.
Canned and sterilized: The beverage was heated to 80°C, sealed in a hot can, and sterilized. The sterilizing type was 20 minutes/90°C and immediately cooled to 35°C.
The beverage is milky white, sweet and sour, and has a stable tissue state. (225009 Department of Food Science, Yangzhou University, Jiangsu Province)
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