In order to make full use of Goji resources in Ningxia and deeply exploit the medicinal health care value, this year, the company started the deep-processing projects of high purity Goji polysaccharide and black Goji Anthocyanin, which have been identified as the Model processing enterprises of Chinese Goji Berry by the local government.
Black Currant Extract,Freeze Dried Mango Powder,Lemon Spray Dried Powder,Mango Fruit Powder Ningxia Rich Resource International Co., Ltd , https://www.richresources-nx.com
b. Process points:
Raw material selection: Select chestnuts that are full and fresh, each with a fruit weight of more than 6 grams, remove dry sticky and worm-eaten fruits, and divide them into two grades, big and small.
Hull protection: According to the common method of manual or mechanical shelling can be, and then use a small rub stone to greasy clothing, while grinding edge flushing. The grinded chestnut should be immediately put into a mixed aqueous solution containing 0.2% salt and 0.2% citric acid to soak and protect the color.
Precooking and rinsing: There are two methods for precooking, one is constant temperature precooking, that is, boiling in hot water at 80-90°C for 40-55 minutes; the second is preheating in stepwise heating, and firstly putting chestnut at 55°C. Cook in hot water for 10-15 minutes, cook in hot water at 75-85°C for 10-15 minutes, and finally cook in hot water at 95°C for 15-20 minutes. Both methods are available. In actual production, the first method is preferable, but the middle one is best to change the water once. When precooking, the ratio of liquid to liquid is 1:3 until cooking.
In order to prevent browning of chestnuts during the precooking process, precooked chestnuts must be cooked in a pre-cooked solution. Pre-cooked liquid formula: 0.25% disodium ethylenediaminetetraacetate (EDTA-2Na), 0.2% potassium alum and 0.15% citric acid. After precooking, chestnuts are first rinsed in hot water at 50-60°C for 10 minutes and then rinsed in hot water at 40-50°C for 10 minutes.
Vacuum impregnated sugar: After the chestnut fruit is cooked, it is immersed in the sugar solution so that the sugar content gradually infiltrates. In order to reduce the time of dipping sugar and improve product taste, vacuum segmented dipping process can be used. The concentration of sugar liquid is 30% -50% -70%, which is incremented successively. After vacuuming - exhausting - then exhausting - the exhaust is so circulated that the sugar liquid penetrates rapidly into the fruit. The temperature was room temperature, the ratio of solid to liquid was 1:2, the vacuum degree was 53328.96 Pa, and the time was maintained at about 2-3 hours.
Sugar-coated and coated: After soaking the sugar, the chestnuts are placed in a concentrated sugar boiled liquid and the pan is immersed for a layer of icing on the surface. According to different needs can add a little flavor in the sugar solution, such as osmanthus soaking liquid. It is then dried in two stages. The first stage temperature is controlled at 40-45°C and the humidity is about 60% so that the moisture in the fruit slowly evaporates. In the second stage, the temperature rises to about 60°C. Bake until the final moisture content of chestnuts 22% -25%. The dried sugar-coated chestnuts were added with a 1:10 peach alcohol solution in a rotary pan, and the mixture was immediately blow dried to dry.
The sugar-coated chestnuts are packed in a flexible film-packed film bag, and the vacuum-packed machine is used for airtight sealing and packaging.
New sugar-coated chestnut processing technology
a. Production process: raw material selection → shelling, color protection → precooking, rinsing → vacuum maceration → sugar coating, drying → coating → packaging
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