In addition to the dense tissue of the pineapple, the fleshy tissue is loose and juicy. The advantage of the pineapple syrup process is that it has a special aroma of pineapple after the sugar stain, and it can be processed with the lack of aroma to improve the flavor of the product. The pineapple candy processing of this product is divided into two parts. Firstly, the pineapple pulp is processed into granular fruit, and the processing technique is as follows:
1. Raw material processing: The raw material used may be a cylindrical fruit core obtained from a pineapple to the heart machine, which is cut into small round grains of 1-1.5 cm, or directly cut pineapple pulp into 1-1.5 cm square cubes.
2. Hardening treatment: immerse in saturated lime for 8 hours or immerse in 0.5% alum for 8-10 hours, remove the water and rinse, drain the water, and prepare for sugar cooking.
3. Succulent cooking: Each 50 kg of fruit is heated and boiled with 40% of sugar solution 40 kg, and the fruit is dried until the fruit is transparent, and the fruit is removed to prepare for baking.
4. Drying: The water content of the fruit is not more than 8% at 60 degrees Celsius. After cooling, spray the pineapple flavor and set aside.
5. Soft candy processing: the gel used is carrageenan and agar. It can be soaked for 1.5 hours with 1.5% agar and 1% carrageenan. Agar is heated and made into a uniform gel. Add 32 kg in stainless steel pot. White sugar and 18 kg of starch syrup and gelatin such as agar and carrageenan and 5 kg of water are heated and boiled. The purpose is to obtain uniform syrup, so keep stirring, and finally add 0.2-0.3% of edible citric acid. 0.05% preservative potassium sorbate, concentrated by heating until the solids reach 75% to stop heating.
6. Pour the pot: Pour the syrup into the shallow basin, immediately add the processed pineapple granules, and evenly spread the syrup. The thickness of the syrup is generally 1.5-2 cm. It is required to be thicker than the pineapple grain, so that the pineapple grain is buried in the syrup to become a sandwich. Finally spray the pineapple flavor.
7. Cool molding.
8. Slicing: The soft candy is 2 cm thick and 2.5 cm long. There is a pineapple in each jelly.
9. Baking: Dry at 40 degrees Celsius for 40 hours.
10. Packing: Packed in cellophane.
11. Finished product: The soft candy is transparent or translucent, and the sandwich pineapple can be seen. It has elasticity, toughness, sweet and sour taste, and pineapple aroma. The water content is 18%.
Freeze-dried Half Of Vegetables
Freeze-dried Vegetables into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.
Freeze-Dried Half Of Vegetables,Freeze Dried Spinach,Freeze Dried Carrot Powder,Organic Purple Potato Powder
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