The jujube is sweet and delicious, rich in nutrients, according to the determination of vitamin C 380 mg, vitamin B10.06 mg, vitamin B2 0.04 mg per 100 grams of fresh dates, calcium and phosphorus are 41 mg and 23 mg, respectively, in addition to containing more sugar Proteins, etc., are very dear to people. Chinese medicine believes that jujube is nourishing in the warmth and is a tonic for the elderly and children.
Jujube clove with red dates is sweet and delicious, rich in nutrition, and it is a popular food for consumers. The processing technology of Jujube Rong is now described as follows:
First, the process flow: raw materials → sorting → soaking → cleaning → softening → beating → picking pulp → concentration → canning → sealing → sterilization → cooling → finished products
Second, the operating point
1st, raw material: Selects the fruit, the flesh thick dry jujube, eliminates the broken head, rot, the pest date. Remove impurities such as stems and peduncles.
2, soaking: soaked in water for 24 hours, and then rinse with running water to remove rotting fruit and insect pests.
3. Softening: Put 50kg of jujube in a stainless steel double-layer pot, add 25kg of water to boil for 2 hours, and stir 1-2 times in the middle to make the jujube soft and rotten.
4. Beating and mashing: Beating with a hole size of 0.2 mm, using a nylon sieve to remove jujube kernels and jujube peels, and then using a nylon mesh to dip the jujube pulp with hand (wearing a latex glove) into a jujube paste to remove the remaining jujubes.
5. Concentration: In a stainless steel double pot. The formula is as follows: 20 kg of jujube, 37.5 kg of white sugar, 3 kg of starch, 150 g of agar, 3 kg of cooked lard, 2.3 kg of sweet-scented osmanthus or sugar rose. The sugar was mixed with sugar syrup with a concentration of 75% and boiled. The agar was added with 5 kg of water, dissolved and filtered for filtration. A kilogram of spice was boiled and filtered at the rate of 3 kg of water. The syrup was added to the jujube and heated and concentrated under 0.2 MPa pressure. Note that stirring is always performed. When the soluble solid content of the jam reaches 50%, the agar is added. When the concentration is continued to 55%, the mature lard oil and the flavor water are added, and the mixture is concentrated for 10 minutes. Stir well to pan. If vacuum concentration is used, the vacuum centrifugal pump is started to vacuumize the vacuum pot. When the vacuum reaches 0.055 megapascals, the feed valve is opened to inhale jujube and sugar syrup. At the same time, the vacuum degree is 0.086-0.096 MPa and the temperature is 60-70. °C. If there is too much boiling and excessive foaming in the concentrate, the air valve can be opened and the air can be properly placed to suppress the bubble from rising. In the concentration, the material must be kept above the heating surface to prevent scorching. Fragrance, cooked lard, and agar were added as the concentration approached the end point and concentration was continued until the concentration was reached. Turn off the vacuum pump and heat the jam to 90-95°C with stirring. Then quickly close the inlet valve and pan out.
6. Canning: 776 type tinplate cans or four-rotary jam jars. Keep the temperature of the sauce at 80°C or above during canning, and the mouth of the jar must not be contaminated with jam. Clean the cans (bottles) with a clean gauze prior to capping.
7. Sealing and Sterilization: Immediately after canning, the jam should be sealed, and the quality of the seal should be checked. If it is found that the seal is not strict or the vacuum is low, it must be opened and sealed again. Jam sterilization generally uses steam sterilization, warming for 5 minutes, sterilization at 100°C for 20 minutes, spraying with warm water for 5 minutes, and cooling with cold water spray.
Third, the finished product quality indicators
Color: brown to tan. Taste and odor: The taste and taste of natural can be tasted by canning with canned dates or natural flavors. Histomorphology: No date nucleus, sticky or dry sand, no flow, no sugar crystals, allowed to contain a small amount of jujube debris. Impurities: Not allowed to exist.
1 Net weight: 340 grams, per tank tolerance of 3%, but the average weight of each batch can not be less than the net weight. 2 total sugar: no less than 50% (based on invert sugar). 3 Soluble solids: not less than 55% (by refractometer). 4 heavy metal content: per kilogram of product tin content does not exceed 200 mg, copper does not exceed 5 mg, lead does not exceed 1 mg.
No pathogens and signs of corruption due to the action of microorganisms.
Fourth, pay attention to matters
1. Jujube-Rong has a low acid content and should strictly control the invert sugar content to prevent sugar crystallization.
2. If the jam cans are vacuum sealed, the degree of vacuum should not be too high, do not exceed 0.02 megapascals, to prevent the jam from inhaling the machine, affecting the amount of canned food and contamination of the machine.
In Ethanol & Alcohol production process, the starches from agricultural products are converted in fermentable sugars with the help of enzymes. Lignocellulosic materials can be used to produce alcohol which is a kind of alternative energy that can replace the limited oil resources. Biomass based ethanol production is mainly composed of 2 steps: cellulose from lignocellulosic biomass is hydrolyzed to produce reduced sugar and reducing sugar is fermented to produce alcohol. Enzymatic hydrolysis of biomass will become the main means of future development because of its low energy consumption, product specificity and conforming to the government's environmental protection policy. Sunson Group supplys Xylanase, Pullulanase, Protease and Amylase for the ethanol & alcohol industry.
Ethanol
is made from various agricultural products including corn, cereal and tapioca
etc. During ethanol production process, the starches in these agricultural
products are converted into fermentable sugars with the help of enzymes. These
fermentable sugars are then fermented into ethanol by yeasts. Specifically, the
ethanol production process includes four stages: starch liquefaction, starch
saccharification, protein and non-starchy polysaccharides hydrolysis, and
fermentation.
Benefits:
Promote the growth and reproduction of yeast
Improve the efficiency of fermentation
Promote the utilization of raw materials
Increase the starch conversion rate
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.
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