Process flow: raw material purchase → sorting → peeling → slitting → blanching → candied → candied → dry → packaging (a) raw material acquisition and sorting: when the wild kiwifruit is close to maturity, when its sugar content reaches 7.5%-8% (ie, eight mature), immediate concentration of acquisitions; sorting at the time of acquisition, removing malformed fruit, disease and fruit, and rotten fruit. Conditional, but also according to the shape of fruit size, so that the size of processed products consistent. (2) Peeling: Prepare 14%-16% sodium hydroxide solution in enamel casks, heat to boiling, and then put in a certain amount of kiwifruit fruit, about 40-60 seconds, pick up the fruit when the peel is dark. , Place it in a bamboo basket, swing back and forth, remove the skin, rinse with tap water (wash the skin and residual lye), and finally, place the washed fruit in 0.8% hydrochloric acid or 1.5%-2% citric acid. Neutralization in solution. The neutralized solution should be slightly acidic. (c) Slits: The kiwifruits that have been neutralized are slit along the longitudinal direction of the fruit. The width of the kerf is 2-3 mm (approximately 25-30 knives for each fruit), and the depth is approximately 1/3 of the diameter of the fruit. The pith heart. To prevent oxidative discoloration, chopped fruits should be stored in 1%-2% salt solution. (d) Bleaching: The chopped fruit was blanched in boiling water for 2-3 minutes to kill oxidase. After blanching, the fruit should be quickly cooled with tap water. (5) Candied fruit: Drain the blanched fruit, and use it to weigh about 40% of the sugar of white sugar for 24 hours; when the sugar is stained, the sugar should be distributed in a ratio of 5:3:2 on the upper, middle and lower layers. . (6) Candied: remove the sugared kiwi fruit, drain the sugar, add sugar (or the remaining sugar in the pan) to the sugar, and boil it at a concentration of 50%. Add the sugared kiwi fruit. Fruit, for the first time after boiling for 10 minutes, add sugar (or sugar in the pot), the amount of about 16% of the weight of the fruit, to be boiled for 15 minutes after the second sugar (or sugar on the pot), the number of fruit weight 15%, continue to boil for about 20 minutes, when the concentration of sugar reaches 70% -75%, open the slit to see the flesh was translucent, the candy finish. (7) Drying: Remove the candied kiwi fruit and drain it, place it on a bamboo screen (or stainless steel mesh), and send it to a drying room for drying. When drying, the temperature should be controlled at 50°C. When the fruit is half dry, the temperature is increased to 55-58°C and drying can continue for about 20 hours. Dry fruit preserves require external tackiness and elasticity. (8) Packaging: Dried fruits should be packaged as soon as possible to prevent moisture absorption. Packaging materials can be used as food bags or cellophane. The packaging specifications should be based on market demand.
Dried Black Goji,Fresh Goji Berries,Black Chinese Wolfberry
Conventional Goji Berry Co., Ltd. , http://www.chdriedfruit.com