raw material
Fresh grapes, 20% sugar, 2% tartaric acid.
Process flow
Raw material selection → processing → heating and color extraction → juice filtration → blending → clarification → heating → canning seal → sterilization and cooling.
Process points
1 Raw material selection For the selection of deep-colored, strong-flavored, fruit juice-rich varieties of fruits as raw materials.
2 Raw material processing The selected ear was immersed in 0.3% potassium permanganate solution for 3 minutes, then rinsed with running water until the washing water was not red. Take out and let it dry. Remove the stem and crush it with a crusher. Never crush seeds when they are broken.
3 Heat extraction The broken fruit was placed in a container, heated to 60-70°C for 15 minutes, or heated to 70°C for 5 minutes to dissolve the pigment on the peel in the juice. White grapes do not need to be heated.
4 After the juice is filtered and the color is extracted, the hot juice is squeezed with a squeezer or manually squeezed. The squeezed juice is filtered with a 0.3 to 0.5 mm mesh or velvet bag to remove the suspended solids in the juice.
5 Mix 20% sugar solution to adjust the sugar content of juice to 16%, and add 2% of tartaric acid 2 kg per 100 kg of fruit juice to prevent precipitation of tartaric acid in juice.
Preparation of 2% tartaric acid solution: Place 1 kg of tartaric acid in 49 kg of water, soak for 2 hours, and continue stirring, cook for another 5 minutes, stop stirring after heating, make it fully dissolved, add water to filter after adding flannel cloth to 50 Kilograms, then quickly cool with ice water.
6 Clarify the use of gelatin tannin: add 4 to 5 grams of tannin per 100 kilograms of fruit, add 6 to 10 grams of gelatin after 8 hours, and clarify at a temperature of 8 to 12°C. When the juice is completely clarified, the upper supernatant is aspirated with a siphon.
7 Fine filter heating Fine juice is finely filtered and then heated in a pan to 80-85°C to remove the upper foam.
8 Fill, seal, and heat Put the juice in a sterilized glass bottle, cap it and seal it. The cap must be sterilized for 5 minutes.
9 Sterilization, cooling Sterilize in hot water at 85°C for 15 minutes, then add cold water to cool to 35°C in several portions, rub the cans, and label them.
Features
The juice is purple or light purple, clear and transparent, grapefruit flavor, sweet and sour taste, no smell. After long-term storage, a small amount of precipitates and tartaric acid crystals precipitated. The soluble solids content was 15-18% by refractometry, and the total acidity was 0.4-1% by tartaric acid.
Precautions
During processing, avoid contact with iron and copper metal to prevent discoloration; light-colored varieties of raw materials, using cold pressed juice, better flavor.
Fresh grapes, 20% sugar, 2% tartaric acid.
Process flow
Raw material selection → processing → heating and color extraction → juice filtration → blending → clarification → heating → canning seal → sterilization and cooling.
Process points
1 Raw material selection For the selection of deep-colored, strong-flavored, fruit juice-rich varieties of fruits as raw materials.
2 Raw material processing The selected ear was immersed in 0.3% potassium permanganate solution for 3 minutes, then rinsed with running water until the washing water was not red. Take out and let it dry. Remove the stem and crush it with a crusher. Never crush seeds when they are broken.
3 Heat extraction The broken fruit was placed in a container, heated to 60-70°C for 15 minutes, or heated to 70°C for 5 minutes to dissolve the pigment on the peel in the juice. White grapes do not need to be heated.
4 After the juice is filtered and the color is extracted, the hot juice is squeezed with a squeezer or manually squeezed. The squeezed juice is filtered with a 0.3 to 0.5 mm mesh or velvet bag to remove the suspended solids in the juice.
5 Mix 20% sugar solution to adjust the sugar content of juice to 16%, and add 2% of tartaric acid 2 kg per 100 kg of fruit juice to prevent precipitation of tartaric acid in juice.
Preparation of 2% tartaric acid solution: Place 1 kg of tartaric acid in 49 kg of water, soak for 2 hours, and continue stirring, cook for another 5 minutes, stop stirring after heating, make it fully dissolved, add water to filter after adding flannel cloth to 50 Kilograms, then quickly cool with ice water.
6 Clarify the use of gelatin tannin: add 4 to 5 grams of tannin per 100 kilograms of fruit, add 6 to 10 grams of gelatin after 8 hours, and clarify at a temperature of 8 to 12°C. When the juice is completely clarified, the upper supernatant is aspirated with a siphon.
7 Fine filter heating Fine juice is finely filtered and then heated in a pan to 80-85°C to remove the upper foam.
8 Fill, seal, and heat Put the juice in a sterilized glass bottle, cap it and seal it. The cap must be sterilized for 5 minutes.
9 Sterilization, cooling Sterilize in hot water at 85°C for 15 minutes, then add cold water to cool to 35°C in several portions, rub the cans, and label them.
Features
The juice is purple or light purple, clear and transparent, grapefruit flavor, sweet and sour taste, no smell. After long-term storage, a small amount of precipitates and tartaric acid crystals precipitated. The soluble solids content was 15-18% by refractometry, and the total acidity was 0.4-1% by tartaric acid.
Precautions
During processing, avoid contact with iron and copper metal to prevent discoloration; light-colored varieties of raw materials, using cold pressed juice, better flavor.
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Zhoushan Haiwang Seafood Co., Ltd. , https://www.haiwangseafoods.com