Persimmon fruit processing technology (in)

Third, persimmon sauce 1, the process of fruit selection → cleaning → peeling → crushing → sugar cook → gelatin concentration → canning seal. 2. Technical points (1) Selection of materials: Choose eight mature fruits as raw materials. After washing, peel, nucleate, and crush into puree. (2) candied: the crushed persimmon and water in accordance with the ratio of 1:1 poured pot, and add 0.2% of citric acid, stirring slightly, set the fire boiled for 5min, add sugar (per 100kg fruit pieces plus sugar 95kg), and stir vigorously, until the sugar melts, use low heat to cook for about 10min, stirring constantly. (3) Gelatin Concentration: Pour the melted gelatin into the jam pot (add 12g of gelatin per kg of fruit pieces), stir well, and continue to cook on low heat for 10 minutes until the jam in the pot thickens and the bubbles increase. fire. D. Persimmon 1. Process selection: → Astringency → Crushing → Adding 1% Aspergillus → Mixing → Main fermentation → Pressing → Filtration → Post-fermentation → Storage → Deployment → Clarification → Filtration → Bottling → Sterilization → Finished products. 2, the technical points (1) off astringent: Wash the persimmon, immersed in warm water at 40 °C, soak 24h, remove the astringency. (2) Crushing: The washed persimmon is crushed into a paste or porridge. (3) Main Fermentation: The pulp was poured into a fermentation tank, 1% Aspergillus niger, 5% Fermented Liquor, fully stirred, and fermented at 25-28°C for 5-7 days. (4) Pressing: When the residual sugar of the syrup is reduced to 1%, the squeezing is separated and the separated juice is transferred to the post-fermentation. (5) Post-fermentation and aging: The pressed wine is loaded into an oak storage barrel, sealed and sent to the basement for post-fermentation. After the completion of the post-fermentation, the storage barrel is filled with the same batch of fruit wine for storage and aging. (6) Deployment: According to the physicochemical index of the finished persimmon wine, the alcohol content, sugar, acid, astringent, and aroma are moderately allocated before the finished product is shipped, and then the bottle can be bottled and shipped after storage.

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