How to process apple puree and apple chips

First, the choice of raw materials. Use fresh, ripe, pectin-rich, dense, tough, and strong aroma fruits. Second, raw material processing. The selected fruit is washed thoroughly with clean water. After dewatering, the skin is peeled and the thickness of the peel is removed within 1.2 mm. Then cut them in half with a stainless steel knife, and cut four in a large fruit shape. Dig net fruit, stalks and calyx to eliminate remaining skin. Third, precooked. The treated pulp was placed in a sandwich pot, and about 10-20% of the pulp was added to the water and boiled for 10-20 minutes. And constantly stirring to make the upper and lower fruit pieces soften evenly. The precooking process directly affects the degree of gelation of the finished product. If the precooking is insufficient, there will be less pectin dissolved in the flesh. Although the sugar will be boiled, the finished product will also be less soft, and there will be opaque lumpiness that will affect the flavor and appearance; if overcooked The pectin in the flesh is heavily hydrolyzed, which affects the gelling ability. Fourth, beating. The parboiled fruit pieces were slurried in a beater with a pore size of 0.7-1 mm and then chopped to separate the fruit residue. Fifth, concentrate. Pour 100kg pulp into aluminum pan (or sandwich pan small) and cook. The sugar solution was added to the concentration of about 75% in two portions, and the concentration was continued, and stirring was continued with a wooden stick. Firepower must not be too fierce or concentrated at a point, otherwise it will make the pulp coked to black. Concentration time is 30-50 minutes. A small amount of fruit pulp is picked up with a wooden stick and when it is packed into a pack, or when the pulp temperature reaches 105-106°C, it can be panned. 6. Fill the cans and heat the concentrated apple mash into the cleaned and disinfected 454g glass jar. The jar lid and apron should be boiled and boiled for 5 minutes, and be careful not to contaminate the can. Seven, sealing cans. Put in the apron, put the can lid tightly and invert for 3 minutes to sterilize. The tank center temperature must not be lower than 85°C when sealing. Eight, cooling. The sealed cans are cooled in sections in a warm water bath to below 40°C, and the net cans are put into storage. Quality requirements: 1, puree is reddish brown or amber, uniform color. 2. It has the taste of apple puree, no smell, and no other smell. 3. The paste is adhesive and does not disperse. Does not secrete juice, no sugar crystals, no peel, fruit stems and fruit heart. 4, the total sugar is not less than 57%. The apple chips are vacuumed and the water in the apple is evaporated to obtain a product containing about 5% moisture. It contains no pigment, no preservatives, and is rich in fiber. It is a pure natural snack food. Apple chips processing points are: —, raw material cleaning. Use a mixture of 1% sodium hydroxide and 0.1-0.2% detergent, and soak in warm water at 40°C for 10 minutes. Remove the detergent on the surface of the fruit by washing with water. Second, slice. Remove pests and rot parts, go to flower buds, fruit stalks, slice with a slicer, thickness of about 5 mm, uniform thickness. Third, color protection. Weigh 400g of salt, 40g of citric acid, dissolved in 40kg of water, pay attention to the full dissolution of citric acid and salt, and timely dip the cut fruit pieces in the color protection solution. Fourth, fixing. Add 4 to 5 times the weight of water in the crushing pot. After boiling, add the fruit pieces. Time 2-6 minutes. Fifth, dip sugar. Prepare 60% sugar syrup, take 20kg, and dilute to 30% sugar. The crushed fruit pieces are immersed in the prepared syrup. For every fruit submerged tablet, the sugar content of the syrup will be reduced. It is necessary to add high-intensity syrup to ensure that the sugar content of each syrup is 30%. Sixth, vacuum frying. Fill the fryer with oil, raise the temperature of the oil to 100°C, place the fruit in the frying basket where the fruit pieces have been drained into the frying equipment, close the material door, start the vacuum pump, cooling water and refueling device to vacuum, Take out the fry basket and continue evacuation for 2 minutes. Close the valve, stop the vacuum pump, break the vacuum, remove the fry basket, and place it inside the oil removal unit. Seven, deoiling. Centrifugal deoiler and vacuum pump were started, evacuation of 0.09 MPa, deoiling for 3 minutes. Bagging. Put the apple chips on the operating table, promptly open the sticky pieces, pick out the fruit pieces that have not been fully blown and spotted, and after the fruit pieces are allowed to dry to room temperature, weigh, bag, and seal them with a heat sealer. Box can be.

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