With the decline in the benefits of traditional fruit planting, people began to focus on fruit processing value-added. The processing of pears into pears is very popular, which can solve the selling difficulties and increase the profits. The method is introduced as follows: 1. Raw Material selection. Select pears with neat fruit shape, thick flesh, eight ripeness, no pests and disability as raw materials. 2, raw material processing. Wash the pears with clean water. When the pesticides are seriously polluted, the toxic pesticides remaining on the peels can be soaked in a bleaching solution with 600 ppm of available chlorine for 3 minutes to 5 minutes. Note that the liquid temperature does not exceed 37°C, and then wash with clean water. Skin machine (can also be used manually) to remove the skin of the pear, cut in half; use a ring of stainless steel to remove the seed nest nest, immediately immersed in 1% salt water to protect the color, in order to prevent browning reaction. 3, the first glace. Pear cubes were picked from salt water, drained, and 20% pear sugar was added. In order to facilitate the preservation of vitamin C, to prevent back sand crystallization, inhibition of oxidation browning to obtain a bright yellow product to be added 0.3% - 0.4% of sodium bisulfite solution (sulfur to sulfuric acid is not more than 0.1%), mixed Dilution was continued for 24 hours. 4, the first candied. Then add 20% of the weight of white sugar granulated sugar, placed in a stainless steel pot, add the same amount of water with white sugar, and heat to melt. The sugar and pear pieces in the previous step are poured together into a pot, boiled for 20 minutes, and an appropriate amount of citric acid is added to adjust the acidity and a certain amount of the starch syrup to prevent the sucrose crystals from being precipitated. 5, the second candied fruit. Prick the pears together with the sugar solution and then sugar for 24 hours. 6, the second candied. After the second candied fruit, the pears were weighed for 20% of the weight of white granulated sugar and cooked for 30 minutes. 7, the third glace. After the second candied, continue to sugar 24-hour - 36 hours, so that full penetration of sugar into the meat of pears to replace the water, and keep pears deformation, not shrinkage. 8, drying, shaping. Remove the pears from the candied liquid, drain the sugar, put on the baking tray and send it to the drying room, bake at the temperature of 50°C--60°C for 24-36 hours, during which the air is continuously ventilated and replaced. Pear block position, and in the late drying hand pressed into a flat round shape. In the end, it is made into flat, full, no wrinkle, no crystal, tight texture without rough, golden color, even candy distribution, sweet and sour taste, no burnt taste, moisture content of 17% - 20%, sugar of 65% - 68% of products. 9, on the icing. Mix two portions of frying sugar, one portion of starch and two portions of water and boil them to 113°C--114.5°C. Cool to 93°C from the fire to make a supersaturated sugar solution. Dip the dried pears in the above sugar solution. About one minute, after the removal of the screen surface, dried at 50 ° C, so that the surface of pears form a transparent layer of glucide film to prevent moisture absorption, adhesion, enhance preservation, increase a certain degree of transparency. 10, finished product packaging. Packed in plastic food bags and packed again. China Agricultural Network Editor
Plant Extract has been classified to two types by extraction methods including the standard plant extract and ratio extract in china local market. If we want to distinguish between the two types ,we can see from the ingredients that we should pay attention to. The standard plant extract will be tested of its special ingredients that in the product maybe by HPLC, UV, TLC etc,but for the ratio extract,we don't pay attention to the special ingredients that in it or not,not to mention the purity of one ingredient.if you still confused about the cllasfication,pls contact us to know more.
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