Under the premise of ensuring that the nutrients of the fruit are not lost, the inherent flavor of the Maozao jujube is fully preserved, and the canned fruit, preserved fruit, jam, jelly, fruit peel, fruit juice beverage and other products are processed according to the characteristics of the fruit. Due to the high pectin content of the jujube fruit, jelly can be produced without a thickening agent and the gelling effect is quite good. First, the processing of Mao Yezao irrigation head (1) processing technology selection of materials → peeling → trimming → pretreatment → rinsing → loading → exhaust → sealing → sterilization → cooling → finished products. (2) Operation points Select fruits that are fresh, fruity and full, good in integrity, and moderate in maturity. After cleaning and draining, use chemical 6% sodium hydroxide solution for degumming, rinsing, dressing and soaking with 1% hydrogen chloride solution, remove and rinse, and then harden with 3% calcium hydroxide solution; drain the fruit after draining. Graded cans, added hot water over 80°C, heated exhaust, sealed, sterilized, and cooled as finished products. Second, the processing of foliar jujube fruit pods (1) Jinsi jujube processing process: selection of materials → cleaning → seams → sulphur → rinsing → drain → cooking → drying → plastic → bagging → finished products. Operation points: Select fresh, fleshy hypertrophy, intact fruit. After washing, cut 30 to 40 pieces of each fruit, in-depth pulp 2/3, do not change the fruit shape, and then placed in sulfite solution soaked for several hours, fully rinse and drain, add 45% sugar solution to cook After the system is leached, then different concentrations of hot and cold sugar solution are used to prepare the mixture, so that the sugar concentration reaches 65% or more, and the fruit is soaked for 48 hours. After drying, shaping, and packaging, the finished product is finished. (2) Processing process of candied dates: selection of materials → cleaning → exposure → puncture → sulfur immersion → cooking → drying → shaping → packaging → finished products. Operation points: Select fruit of moderate shape and good fruit. In the sun, dry to deep red skin, pierce the fruit, dip for several hours in the sulphite solution, rinse and drain, heat and cook with 45% - 50% sugar solution, maintain 10 - 15 minutes Add sugar, wait for the concentration of 62%, cook for 5 - 10 minutes, soak 48 hours, drying, shaping, packaging is the finished product. Third, the processing of jujube jam dates (1) process selection → washing → peeling → go nuclear → softening → beating → sugar content and pH → concentration → bottling → exhaust → sterilization → cooling → finished products. (2) Operational points Select fresh, mature, and complete fruits. After washing, the solution was peeled with a sodium hydroxide solution, the fruit was squeezed, and the core was removed. The fruit is pre-cooked and softened, beaten with a beater, and weighed by 60% of the amount of white granulated sugar, added in batches, and added with citric acid to adjust the acidity. When the concentration reaches 65% or more of the soluble solids, the pan is potted and bottled. Vented, sealed, sterilized, and cooled are finished products. Fourth, the processing of jelly jujube jelly (1) process selection of materials → cleaning → go nuclear → juice → adjust sugar acid → heating concentration → cans and seals → sterilization cooling → finished products. (2) Operation points Select the perfect hairy date fruit. To the core, 1.5 times the weight of the flesh, add water and boil for 20 minutes. Filter and clarify to obtain the fruit juice needed for processing the jelly. Add 60% white sugar according to the amount of fruit juice taken, adjust the pH value to 3-4, heat and concentrate to 65% of the soluble solids, clean the pan, seal the hot beverage (above 80°C), and sterilize at 85°C In 20 minutes, the finished product is cooled. Fifth, the processing of the leaves and jujube fruit peels (1) The process of the process of material selection → cleaning → peeling → enucleation → cooking → pulping → modulation → skinning → drying → packaging → finished products. (2) Operation points Pick out the sundries and rotten fruit. Wash with clean water, peel, add core and water in stainless steel pot, boil until flesh is softened and send it to pulp. The softened pulp is slurried with a pulping machine, and 60% by weight of white granulated sugar is added to the slurry, citric acid is added to adjust the acidity, and the mixture is boiled, and the mixture is continuously stirred until the thick paste forms. Put the puree with a spoon into the tempered glass with a wooden frame mold, press and flatten with a wooden board, spread into a thin layer of 4mm thick, and bake the already-plotted puree at 65--75°C until it is not sticky. The hot pancakes are folded into a certain shape after drying and cooling the fruit peels, cut into the desired size, and packaged with cellophane as finished products. 6. Processing of Maoyezao Juice Beverage (1) Technological Process Selection → Cleaning → Nucleation → Heating Sugar Water Extraction → Juice Extraction → Deployment → Closure → Labeling → Finished Product (2) Operation Points fruit. After washing, the core is added, and 40% of the sugar liquid with the same weight as the pulp is added and boiled for 20 minutes and then immersed for 48 hours. After filtration and clarification, the extract juice is obtained. Take leach juice by 10% - 5% into cold water or disinfect water, add sugar to soluble solids up to 10% -12%, and adjust the pH value to 3-4 for the Maoyeju fruit juice drink.
Feed Enzymes preparation is a kind of feed additive which can improve the digestion, utilization, or improvement of animal metabolism to animal feed. As a new type of high efficiency feed additive, enzyme preparation provides an effective way to open up new feed resources, reduce feed production costs, and reduce pollution of livestock and poultry excreta. The compound enzyme preparation is more used in the production of feed industry because of the complexity of feed material structure. A compound enzyme preparation is a product containing 2 or more than 2 single enzymes. Feed enzymes provide guarantee and support for the sustainable development of the feed industry and the breeding industry.
Sunson Group supplys Phytase, Cellulase, Xylanase, Mannanase, Protease, Alpha Amylase, Glucoamylase, Beta glucanase, Complex Enzymes for poultry, swine and ruminants.
Benefits:
Promote the digestion of livestock
Reduce costs of feed
Increase the yield of livestock products
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.
Complex Feed Enzymes
Complex Feed Enzymes,Feed Complex Enzymes,Complex Enzymes For Feed,Animal Feed Complex Enzymes
Sunson Industry Group Co., Ltd , http://www.sunsonchinaenzymes.com