The following is a rewritten and improved version of the original text in English, ensuring it exceeds 500 characters and reads naturally as if written by a human.
---
First, carrot candy:
(a) Raw materials: 50 kg of carrots and 30 kg of white sugar.
(b) Process flow: raw materials → selection → cleaning → peeling → cutting → soaking → rinsing → hot boiling → rinse → sugar cooking → concentration → drying → packaging → finished product.
(c) Production steps:
1. **Raw material selection**: Choose mature, non-lignified carrots with bright red or orange-red color. The roots should be over 10 cm long, fresh, and have a diameter between 2.5 to 4.5 cm. They should have thin skin, low fiber content, crisp texture, smooth surface, no cracks, no root branches, no shrinkage, no sprouting, frost damage, deformation, pests, or mechanical damage.
2. **Cleaning**: Wash the carrots thoroughly.
3. **Peeling**: Soak the carrots in an 8%–12% food-grade sodium hydroxide solution at 95°C for 1–3 minutes. Then rinse them with water 2–3 times to remove the peeled skin.
4. **Cutting and soaking**: Cut the peeled carrots into pieces of 4–5 cm length, 1 cm width, and 0.5 cm thickness. Soak them in 0.6% lime water for 8–12 hours.
5. **Rinsing**: Rinse the soaked carrots with clean water 3–4 times, each time for 1–2 hours.
6. **Hot boiling**: Boil the rinsed sticks in boiling water for 20 minutes, then rinse again and drain.
7. **Candying and concentration**: Boil 3 kg of water with 30 kg of sugar for 4 cycles, each 30 minutes apart. After the first boil, add the carrots and simmer until fully concentrated. When the carrots are soft, stop cooking.
8. **Drying**: Dry the product in a drying room at 60–70°C until moisture content is below 18–20%.
9. **Packaging**: Ensure proper sealing to prevent moisture and insect damage.
(d) **Finished product characteristics**: Orange-yellow, translucent, not broken or wrinkled. Sugar content is 65%, not crystallized or overly sweet.
Second, sweet potato canned goods:
(a) Process: raw materials → selection → cleaning → peeling → cutting → canning with sugar → exhaust and seal → sterilization → cooling → storage.
(b) Key production points:
1. Select firm, high-starch red-fleshed sweet potatoes, 30 cm in diameter and weighing over 200 grams. No mold, pests, or damage.
2. Peel and cut into cubes, keeping them in clean water to prevent browning.
3. Fill glass jars or tin cans with sugar syrup.
4. Seal and sterilize at 105–107°C for 1 hour, then at 116°C.
5. Cool to 40°C before storing.
(c) **Product features**: Soft, delicate, refreshing.
Third, seedless candied dates:
(a) Raw materials: 50 kg of dried dates, 30 kg of white sugar, 100 g of citric acid.
(b) Operating steps:
1. Choose large, fleshy dates with small seeds. Sort into large, medium, and small.
2. Remove the seeds using a metal tube.
3. Soak the dates in water for 12 hours.
4. Boil 25 kg of water with 17.5 kg of sugar, add dates, cook for 40 minutes. Add 12.5 kg of sugar and citric acid, boil for 20 minutes.
5. Soak the dates in the syrup for 48 hours.
6. Dry on a mat for 12 hours.
7. Dry in a controlled environment at 50°C, gradually increasing to 80°C over 30 minutes, and keep for 28–30 hours. Alternatively, sun-dry for 10–15 days.
8. Store in a dry, ventilated place.
(c) **Product features**: Red color, soft and sweet.
Fourth, jujube dew:
(a) Process: raw material processing → boiling → filtering → adjusting → sterilizing → cooling → finished product.
(b) Steps:
1. Use leftover jujubes from seedless candied dates.
2. Boil the kernels and peels with 8–10 times water for 20–30 minutes, then filter.
3. Adjust sugar content to 7%–8% with rock sugar or white sugar.
4. Filter under vacuum.
5. Fill into sterilized bottles and seal.
6. Sterilize at 100°C for 20 minutes.
7. Cool and store after checking the seal.
(c) **Product features**: Brown-red, translucent, no sediment or impurities, 7%–8% sugar.
Fifth, jujube soft drink:
(a) Steps:
1. Prepare jujube powder in hot water for 1 hour, filter, add 5 kg of sugar per 50 kg of liquid, heat, and cool.
2. Treat empty bottles with 3% alkaline water, disinfect with potassium permanganate, and clean with treated tap water. Caps are cleaned with alcohol or steamed.
3. Mix filtered water with CO₂ at 0.35–0.4 MPa and combine with base liquid.
4. Bottle and store immediately.
(b) **Features**: Brownish yellow, clear, no odor, uniform suspension, no flocculation.
Sixth, persimmon production:
1. Select ripe, firm persimmons with no damage.
2. Peel and dry in the sun on a north-south rack, turning daily.
3. After drying, reshape and apply a cream layer.
4. Final shaping and packaging in a cool, dry place.
Seventh, persimmon cake:
(a) Ingredients: 20g persimmon flesh, 100g agar, 120g sugar, 500g water.
(b) Steps: Steam dried persimmons, grind into paste, mix with agar and sugar, pour into molds, and cool.
(c) Features: Soft, sweet, and can be wrapped in wax paper.
Author: Liaoning Liaozhong County Chemical Factory.
Adding film uniformity
Providing mattifying effect
Replacing polymer microspheres in exfoliant applications
Bio-based Beauty And Personal Care Additives
Personal Care Ingredients consists of a range of functional additives that improve processing, achieve desired properties, enhance touch/feeling, or extend the stability and shelf-life of finished products. In personal care formulations, the physical characteristics of silica can alter product tactile qualities or enhance other properties such as:
Improving skin-feel
Adding film uniformity
Providing mattifying effect
Replacing polymer microspheres in exfoliant applications
Bio-Based Beauty Additives,Personal Care Additives,Inorganic Uvb Actives,Inorganic Uva Actives
Xingbang High Molecular Materials Co., Ltd. , https://www.chemicaladditive.com