Sunson is committed to the research and development of high quality and efficient Food And Beverage Enzymes for global customers. Alpha Amylase and glucoamylase are often used in the production from raw materials with high starch content and low starch content to solve the stability of clarifying drinks. Starch in that raw materials is converted to glucose and soluble small carbohydrates under the action of amylase and glucoamylase, avoiding the combination of starch granules and precipitating. In the production of cloudy juice, the natural turbidity of the juice can be maintained by controlling the activity of various pectinase. The addition of pectinase can promote the clarification and filtration of fruit juice, maintain the natural flavor and color of the juice, increase the yield, reduce the cost and save energy.
Benefits:
Reduce the viscosity of fruit juice
Clarify the juice
Improve the yield of juice.
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
Fruit Juice Enzymes,Enzymes For Fruit Juice,Enzymes For Fruit Juice Clarification,Pectinase Enzymes For Fruit Juice Sunson Industry Group Co., Ltd , http://www.sunsonchinaenzymes.com
2. Operation points Select the material to use fruit with uniform size, thin skin, loose flesh, and little juice, harvested during the white mature period, without pests and mechanical damage.
Smoked sulphur smoke raw materials first divided into several levels according to size, in order to facilitate the infiltration of sugar, in the jujube surface of the fine horizontal stripes, 70-80 knife per fruit, the depth can reach half the thickness of pulp, smoke immediately after the suture, each 100 kilograms of fruit are made of 300 grams of sulphur and smoked for 30-40 minutes, until the juice from the pulp is milky white.
Put a small amount of water (about 10% of the weight of the raw material) in the pot, then pour 60% of the total amount of sugar, melt it by heating, then pour the jujube into the pot and boil for 20-30 minutes. Then pour the remaining 40% of all the sugar, continue to boil and continue to stir, so that the date sugar can be soaked evenly. When the temperature reaches 103-105°C, the pan can be opened and the sugar liquid can be poured into the prepared cylinder. 20-24 hours.
After drying, the impregnated fruit is drained to the sugar liquid, placed in the tray and sent to the drying room, kept at 55-65°C, and baked until the date body is slightly softer, and is taken out, and one by one is squeezed into flat round shape by hand and then placed in the tray again. Bake until the surface is not sticky and the flesh has toughness.
The grading packaging is usually grading according to size, with 60 grades per kilogram, 80 grades, 110 grades, and 140 grades in the food or plastic bags.
Product quality requirements:
The appearance of jujube body is dry and not sticky, the knife pattern is fine and neat and the shape is oblong and flat.
The color of the date is yellow, no charred and shiny.
The flavor is pure and the entrance is loose and not hard.
Content 68-70% sugar, moisture 16-18%, SO2 not more than 0.003%
Date processing technology
1. Process selection of raw materials → Slit seams → Sulfur removal → Cooking → Drying → Graded packaging → Finished products
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