Grapes are not only consumed directly but are also widely used in traditional food production, such as winemaking or drying. The development of grape pods follows the unique characteristics of the grapes. As a new type of food, grape pods are more affordable than raisins, offer a delicious taste, and have gained great popularity among consumers due to their appealing flavor.
**First, the process:**
Raw material → Selection → Cutting → Rinsing → Sorting → Blanching → Sugar making → Baking → Powdering → Classification → Packaging → Finished product
**Second, key process technologies:**
1. **Raw Material Selection:** Grapes should be fully matured, ideally between 90% and 100% ripeness. Light-colored varieties are recommended for better results.
2. **Material Preparation:**
- **Washing:** After removing any rotten grapes, use scissors to cut the clusters into smaller pieces. Rinse with running water for 2-3 minutes, then soak in a 0.05% KMnO4 solution for 3-5 minutes. Finally, rinse thoroughly with clean water until the water runs clear.
- **Sorting:** Carefully pick out any damaged, diseased, or underripe grapes while sorting.
- **Blanching:** Submerge the selected grapes in boiling water for 1-2 minutes, then immediately transfer them to cold water to cool.
3. **Sugar Making:**
- **Candied Fruit:** For every 50 kg of grapes, add 25–35 kg of sugar. Layer the fruit with sugar and cover it. After 24 hours, filter the syrup, add 10 kg of sugar, and boil until dissolved. Pour the fruit back into the mixture and let it sit for another 24 hours.
- **Soaking in Sugar:** Filter the syrup again, add 10 kg of white sugar, and dissolve it. Once cooled, soak the grapes for 4–6 hours. Add another 10 kg of sugar, boil, and add citric acid to maintain reducing sugar levels. Let the grapes soak for 24–48 hours. The final product becomes transparent and fully infused with sugar.
4. **Baking:**
- **Temperature Control:** First bake at 60–65°C for 6–8 hours, until moisture drops to 34–26%. Rewet slightly before second baking at 55–60°C for 4–6 hours, until moisture reaches 18% and the product is no longer sticky.
- **Ventilation & Dehumidification:** Monitor humidity during baking. If the relative humidity exceeds 70%, ventilate by opening windows or exhaust vents. Ventilate 3–4 times for about 15 minutes each. Adjust based on experience—when the air feels humid and uncomfortable, it’s time to ventilate.
- **Plating:** During the first baking, arrange the grapes on the tray and shape them gently by hand to ensure even drying.
5. **Soft Powder Treatment:**
After baking, allow the product to rehydrate for half a day to a full day. Remove any discolored, broken, or unqualified grapes. Mix glucose and citric acid in a 40:1 ratio, then roll the grape pods in the powder and air-dry for half a day before packaging. Adjust citric acid based on the grape variety and personal preference.
6. **Packaging:**
Use branded plastic bags in 100g, 200g, and 250g sizes. Seal them and store in a cool, dry place.
**Third, Quality Requirements:**
- **Sensory:** Bright, transparent, slightly darker than the original color; soft, sugary, non-sticky; sweet and sour after powder treatment, no off-odors.
- **Physical & Chemical:** Sugar content 65–68%, moisture 16–18%, heavy metals within national standards.
- **Hygiene:** Free from pathogenic bacteria, meeting national food safety regulations.
**Fourth, Notes:**
- When preparing the sugar solution, adjust the reducing sugar content based on environmental conditions. In high-humidity areas, reduce sugar content; in dry areas, increase it to around 50%. Avoid overly acidic solutions to prevent browning.
- To prevent breakage, harden the grapes by soaking in 0.1% CaCl2 or 3–5% lime water, ensuring no residue remains afterward.
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