Grapes are not only consumed directly but also widely used in the production of traditional foods such as wine and dried fruits. Grape pods, a new type of food product, offer an affordable alternative to raisins while maintaining a delicious flavor that has been well-received by consumers through taste testing. The process of making grape pods is carefully designed to preserve the natural characteristics of the grapes while enhancing their texture and taste.
**First, the Process**
The production begins with raw materials, followed by selection, cutting, rinsing, trimming, sorting, blanching, sugar treatment, baking, mixing, classification, and finally packaging into the finished product.
**Second, Key Processing Techniques**
1. **Raw Material Selection**: Grapes must be fully matured, ideally between 90% and 100% ripeness. Light-colored varieties are preferred for better appearance and texture.
2. **Preparation of Raw Materials**
(1) **Washing and Cutting**: After removing any rotten grapes, use scissors to cut the clusters into smaller pieces. Rinse under running water for 2-3 minutes, then soak in a 0.05% KMnO4 solution for 3-5 minutes. Rinse thoroughly until the water runs clear.
(2) **Sorting**: Carefully remove damaged, diseased, or immature grapes.
(3) **Blanching**: Submerge the selected grapes in boiling water for 1-2 minutes, then immediately cool them in cold water.
3. **Sugar Treatment**
The sugar process involves two steps:
(1) **Candying**: For every 50 kg of grapes, add 25–35 kg of sugar. Layer the fruit and sugar, cover, and let sit for 24 hours. Filter the syrup, add 10 kg of sugar, and boil until dissolved. Then return the grapes to the pot and repeat the process for another 24 hours.
(2) **Soaking**: After filtering the syrup, heat it again, add 10 kg of white sugar, and dissolve. Add citric acid to maintain reducing sugar levels. Soak the grapes for 4–6 hours, then repeat the process with additional sugar. After 24–48 hours, the grapes become transparent and fully infused with sugar.
4. **Baking**
Baking is done in two stages.
(1) **First Bake**: Dry the grapes at 60–65°C for 6–8 hours until moisture content drops to 34–26%. Rewet slightly before the second bake.
(2) **Second Bake**: At 55–60°C for 4–6 hours, until moisture reaches about 18%. The product should not stick when touched.
(3) **Ventilation and Humidity Control**: Monitor humidity and ventilate when needed. If indoor humidity exceeds 70%, open windows and vents alternately based on external wind conditions. Ventilate 3–4 times, each for 15 minutes. Adjust based on sensory cues—when the air feels humid and uncomfortable, it’s time to ventilate.
(4) **Shaping**: During the first baking, arrange the grapes on the tray and shape them gently by hand.
5. **Softening and Powdering**
After baking, the product is left to rehydrate for half a day. Remove any discolored or broken grapes. Mix glucose and citric acid in a 40:1 ratio and roll the grapes in the powder. Dry for another half day before packaging. Adjust citric acid levels based on grape acidity and personal preference.
6. **Packaging**
Finished products are packed in branded plastic bags of 100g, 200g, or 250g, sealed, and stored in a cool, dry place.
**Third, Quality Requirements**
- **Sensory**: Bright, transparent, slightly darker than original; soft, plump, non-sticky; sweet and sour taste, no off-odors.
- **Physical and Chemical**: Sugar content 65–68%, moisture 16–18%, heavy metals within national standards.
- **Hygiene**: Free from pathogenic bacteria and microbial spoilage, meeting food safety regulations.
**Fourth, Important Notes**
- When preparing the sugar solution, adjust the reducing sugar level based on climate. In high-humidity areas, reduce sugar content; in dry areas, increase it to around 50%. Avoid overly acidic solutions to prevent browning.
- To prevent cracking, harden the grapes before candying by soaking in 0.1% CaCl₂ or 3–5% lime water, ensuring no residue remains.
Soy Lecithin Powder
Soy lecithin powder is a substance derived from soybeans that is commonly used as an emulsifier, stabilizer, and thickener in food products. It is a natural source of phospholipids, which are essential components of cell membranes. Soy lecithin powder is often added to chocolate, baked goods, and other processed foods to improve texture and prevent separation of ingredients. It is also used in the production of dietary supplements and pharmaceuticals. Soy lecithin powder is generally considered safe for consumption, although some people with soy allergies may need to avoid it.
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