Hawthorn processed products
2019-06-08 05:03:46
(1) Hawthorn juice. Hawthorn is rich in organic acids, sugars, vitamins, minerals and other nutrients, and has a special flavor, and is easily absorbed by the body. Hawthorn juice is also one of the favorite beverages. Hawthorn juice is a transparent, dark red, sweet and sour tasteful refreshing drink. Hawthorn juice includes three kinds: hawthorn juice, hawthorn juice, hawthorn juice concentrate.
1 hawthorn juice
a. Production process: raw material selection → cleaning, crushing → softening, impregnation → filtration and clarification.
b. Process points:
Raw material selection: Choose mature, non-rot, non-wormy hawthorn as raw material, can also use canned waste.
Cleaning, crushing: Clean the material with flowing clean water. Then, the fruit is crushed by a roller crusher, so that the fruit is broken into a flat shape and the seed is intact without breaking.
Softening, impregnating: Hawthorn fruit is usually extracted by hot water softening method to extract hawthorn sap. There are three commonly used methods. One is a softening impregnation method. According to the broken hawthorn fruit 1 kg, the proportion of water 2 kg, the water and the fruit placed in a stainless steel pot, softening temperature of 85 ~ 90 °C, maintain 20 to 30 minutes, stop heating, dipping 12 to 24 hours, filtered out The juice is then clarified to obtain the original juice. The second is a double softening impregnation method. The fruit residue filtered by the softening and impregnation method was added to the water equivalent to 1 to 2 times the weight of the fruit residue, and placed in a stainless steel pot, which was softened, impregnated, and filtered as in the first time. The filtered juice is mixed with the first time to obtain hawthorn juice. The third method is multiple softening extraction: the first time heating and softening water consumption is 2 times the weight of hawthorn fruit, heated to about 95 °C, and maintained for 30 minutes, filtered juice immediately after softening, without impregnation. The second and subsequent softening conditions are the same for the first time and can be performed more than 5 times. The sap obtained each time was mixed and then filtered and clarified to obtain hawthorn juice.
Filtration and clarification: Before the clarification, use the porous metal sieve, the retaining plate rotary sieve, the vibrating flat sieve, etc. for coarse filtration. The sieve aperture is generally 0.5 mm. Clarification can be either natural clarification or enzymatic clarification. Natural clarification method: The hawthorn juice is left in a closed container and clarified after 12 hours and then finely filtered. Enzyme clarification method: The juice solution is sterilized at 80° C., cooled to 30 3737° C., and dried enzyme preparation is added in an amount of 2 to 4 kg per ton of hawthorn sap. Stir it well, let it stand for 3 to 5 hours, then fine filter. Fine filtration equipment includes bag filters, fiber filters, diatomaceous earth filters, and plate and frame filters.
Hawthorn juice is a semi-finished product that can be made into hawthorn juice and hawthorn juice after adjustment or concentration.
2 hawthorn juice
a. Production process: raw juice selection → composition adjustment → canning seal → bactericidal cooling.
b. Process points:
The choice of the original juice: Select the juice clear and transparent, no suspended solids and sediment, hawthorn flavor rich, red hawthorn color juice.
Composition adjustment: use citric acid and white sugar to adjust the sugar and acid content in the juice. According to the required sugar and acidity, add an appropriate amount of sugar liquid and citric acid solution at a certain concentration. Use edible carmine, adjust its color, the amount can not exceed 0.005%, in addition can add a small amount of sodium hexametaphosphate, as a stabilizer of hawthorn juice, while playing a role in color protection.
Bottling and Sealing: Heat the adjusted hawthorn juice above 75°C and immediately bottle and seal. The temperature of the juice is greater than 75°C.
Sterilization and cooling: Sterilize immediately after sealing, and sterilize with boiling water or steam. After sterilization, it is cooled, labelled, and stored in boxes for storage.
c. Product quality requirements: light red or red, no impurities, no odor, hawthorn juice content of not less than 65%, total sugar content of 15% to 18%, total acid 0.5% to 0.7% (with citric acid meter).
3 hawthorn juice concentrate
a. Production process: raw juice selection → concentration → deployment → bottling, sealing → sterilization cooling.
b. Process points: the choice of raw juice: with hawthorn juice.
Concentration: Concentrated hawthorn juice is usually atmospherically concentrated and vacuum concentrated. Atmospheric concentration: The raw material is put into a sandwich pot, heated, and the steam pressure is 2.5 kg/cm2. During the concentration, stirring is continued. When the soluble solid content reaches 28%, vacuum concentration is performed. The commonly used equipment is centrifuged. Thin-film evaporators, coil-type single-effect vacuum cookers, etc. Concentrate to maintain the degree of vacuum in the pot is not less than 650 mm Hg. The heating steam pressure is 1.5 kg/cm2 and the juice heating temperature is 50°C. When the juice soluble solids reached 28%, the vacuum was broken and the temperature was quickly raised to 95°C before discharging.
Blending: 80 kg of concentrated hawthorn juice, 20 kg of 75% sugar liquid, and appropriate amount of citric acid, carmine and hawthorn essence. After mixing, heat quickly to 75°C or more.
Bottling and sealing: Bottling and sealing under the condition that the hawthorn juice is not lower than 75°C.
Sterilization, cooling: Hold at 85-90°C for 20 minutes. Then cool to 37°C.
C. Product quality requirements: Red or dark red juice, no impurities, there is a rich hawthorn fruit flavor. More than 40% soluble solids, total acid 1.2% to 1.4% (based on citric acid)
(2) Hawthorn slices.
1 Production process: raw material selection → slicing → drying → softening → grading packaging.
2 process points:
Raw material selection: Choose a hawthorn which is free of pests and diseases, big in size, and mature in 89 varieties.
Slice: Clean water to clean the fruit, cut the hawthorn into 0.2-0.3 cm thick fruit pieces with a stainless steel knife.
Drying: Select a clean, airy site to spread the fruit pieces on the mats and expose them to sunlight. When the moisture content is less than 20%, the product can be dried.
Softening: The dried hawthorn slices are piled up and covered with plastic film cloth. After 3 to 5 days, the hawthorn slice can be softened.
Classification, packaging: According to the quality requirements of the hawthorn slices, and then packaged, kept in a cool dry place.
If artificial dried equipment is available, the cut hawthorn slices can be soaked in 0.5% isodox C solution for 10-15 minutes, removed, drained, and sent to the drying room or microwaved. Freeze-drying.
(3) Hawthorn cake.
1 Production process: material selection → cleaning → raw material softening → sieving → batching → sugar enrichment → cooling → finished product → packaging.
2 process points:
Raw material choices: Use mature, yet unfamiliar, deep red hawthorns to remove the nuts and rot.
Raw material softening treatment: The raw materials are rinsed with clean water and poured into boiling water and boiled for 10 to 25 minutes. The water in the pot is 50% of the fruit weight, and it is boiled until the pulp is soft and rotten.
Sieving: The softened hawthorn is placed in a beating machine with a sieve aperture of 0.5-2.8 mm to be beaten to obtain hawthorn mud.
Ingredients: 40 kg hawthorn sugar 25 kg, a small amount of fine alum.
Heating and concentrating: According to the proportion of ingredients in the pan heated and concentrated, stirring constantly, in order to prevent scorching, until the water evaporates off part, start adding sugar, continue to stir until the soluble solids reaches 65% or more, you can pan .
Cooling: The concentrated viscous liquid is poured into the enamel plate while hot, and the product is cooled and solidified.
3 Product quality requirements: cake body is reddish-brown, structure is compact, elastic, glossy and uniform; sweet and sour, no odor; cake body is solid, no sugar liquid after cutting, the total sugar is not less than 57 % (based on invert sugar); soluble solids not less than 65% (on refractometer).
(4) Hawthorn candied fruit.
1 Production process: raw material selection → washing → enucleation → sugar cook → sugar stain → concentration → canning → sterilization → cooling.
2 process points:
Raw material selection: Select fresh, mature, large-sized hawthorn, remove rotting, atrophy, cognac, and pests and fruits.
Washing: Rinse the dust, dirt, and impurities on the fruit surface with clean water.
Enucleation: remove the pedicel, fruit nucleus, and calyx simultaneously with a nucleus.
Candied: low-ripening, tight-tissue hawthorn, boiled in 90 to 100°C for 2 to 5 minutes with 30% sugar; 40% sugar in high-mature, loose-leaved hawthorn at 80 Cook for 1 to 3 minutes at ~90°C. Cook until the peel cracks, the pulp does not crack for the degree. The weight of sugar used in candied cooking is 1 to 1.5 times the weight of the fruit.
Candied fruit: Dubbed 50% sugar solution, filtered for use. Remove the sugared hawthorn and dip it in a 50% sugar solution for 18 to 24 hours.
Concentrate: Pour the sugar of the hawthorn into the sandwich pot to boil, then pour the hawthorn into the pot, continue to boil for 15 minutes, and pour the sugar into the pot with 100 kg of fruit plus 15 kilograms of sugar. Concentrate to the boiling point The temperature of 104 ~ 105 °C can pan.
Canning, Sterilization, and Cooling: Concentrated hawthorn and syrup are loaded into jars at a certain ratio and immediately capped. Sterilize in boiling water for 15 minutes and take out and cool to 40°C.
3 product quality requirements: color was purple, transparent, shiny, sweet and sour taste, with the flavor of raw fruits, finished product total sugar content of 60%.
(5) Hawthorn candied fruit.
1 Production process: raw material selection → cleaning, enucleation → stringing → caramel → caramel, cooling.
2 process points:
Raw material selection: The use of full maturity, a large fruit, bright red color, no pests and diseases as raw materials.
Washing and enucleation: Wash the fruit with clean water and remove the pedicle, pedicel, and fruit nucleus with a helium knife.
Stringing: Put 5-6 fruits on a bamboo stick 15 to 20 cm long.
Caramel: Place sugar and water in a pot of 5 to 1 in a pan, heat and boil, and boil for about 20 minutes. Caramel to anhydrous steam rises up to.
Caramel, cooling: The string of good hawthorn fruit rolling on the surface of a good sugar roll, so that the fruit surface is evenly attached to a layer of sugar, cooling is hawthorn candied fruit.
(6) Hawthorn.
1 Production process: raw material selection → cleaning → enucleation → color protection → rinsing → evacuation → sugar cooking a → sugar cooking b → soaking → heat dissipation → wobble plate → drying → classification → packaging.
2 process points:
Raw material selection: fresh fruit, moderate maturity, no mildew, pests and diseases, remove over-ripe and too small fruit.
Hawthorn cultivars must choose suitable hawthorn varieties, that is, the texture should not be too hard or too soft, and the skin should not be too thick or too thin. If the texture is hard, the skin is thick, the pectin does not dissolve, the sugar liquid penetrates hard; the texture is soft, the skin is thin, and it will boil, and will not form. According to the color and texture of the situation, suitable varieties of wolfberry: Big Venus, Venus, exposure, large cargo.
Washing: Wash the hawthorn with running water first to remove sediment and impurities from the skin.
Enucleation: Use a nucleus to remove the nucleus, calyx, and fruit pedicle to avoid smashing the fruit.
Color protection: The hawthorn must be immersed in a 1% to 2% clean salt solution to protect the color from oxidation.
Evacuation: The treated hawthorn is poured into a 30% sugar solution (a temperature of about 40°C or so). Evacuation is carried out for 40 to 50 minutes under a vacuum of 0.09 MPa, and the degassing is performed for 10 to 15 minutes to make it evacuated.
Candied a: Prepare 40% of the sugar solution, boil it and pour it into the hawthorn after vacuum infiltration, and cook it for 3 to 5 minutes.
Candied b: Prepare 50% of the sugar, pour it into the hawthorn after the candied fruit, cook it for 3 to 5 minutes, and add sugar once. After reaching 58% to 60% of the sugar concentration, remove it.
Soaking: The hawthorn can be soaked for 6 hours after being cooked. After the second candied b; Hawthorn b after soaking for 12 hours, waiting for the plate.
Heat dissipation: After cooking the hawthorn into the soaking stage, it is necessary to timely and continuously gently move the hawthorn upwards and downwards in order to speed up the heat dissipation and avoid stuffy fruits.
Swing plate: Pick out the poorly-permeated hawthorn and cook it again. Do not put the hawthorn too close.
Baking: baking temperature 60 °C, baking about 8 hours. In 5 hours, you can pour the plate upside down and turn it over so that the hawthorn is evenly heated.
Packaging in different grades: The dried hawthorn is poured onto the table and covered with a white cloth, and then picked and packaged. The packaging is preferably vacuum packed.
1 hawthorn juice
a. Production process: raw material selection → cleaning, crushing → softening, impregnation → filtration and clarification.
b. Process points:
Raw material selection: Choose mature, non-rot, non-wormy hawthorn as raw material, can also use canned waste.
Cleaning, crushing: Clean the material with flowing clean water. Then, the fruit is crushed by a roller crusher, so that the fruit is broken into a flat shape and the seed is intact without breaking.
Softening, impregnating: Hawthorn fruit is usually extracted by hot water softening method to extract hawthorn sap. There are three commonly used methods. One is a softening impregnation method. According to the broken hawthorn fruit 1 kg, the proportion of water 2 kg, the water and the fruit placed in a stainless steel pot, softening temperature of 85 ~ 90 °C, maintain 20 to 30 minutes, stop heating, dipping 12 to 24 hours, filtered out The juice is then clarified to obtain the original juice. The second is a double softening impregnation method. The fruit residue filtered by the softening and impregnation method was added to the water equivalent to 1 to 2 times the weight of the fruit residue, and placed in a stainless steel pot, which was softened, impregnated, and filtered as in the first time. The filtered juice is mixed with the first time to obtain hawthorn juice. The third method is multiple softening extraction: the first time heating and softening water consumption is 2 times the weight of hawthorn fruit, heated to about 95 °C, and maintained for 30 minutes, filtered juice immediately after softening, without impregnation. The second and subsequent softening conditions are the same for the first time and can be performed more than 5 times. The sap obtained each time was mixed and then filtered and clarified to obtain hawthorn juice.
Filtration and clarification: Before the clarification, use the porous metal sieve, the retaining plate rotary sieve, the vibrating flat sieve, etc. for coarse filtration. The sieve aperture is generally 0.5 mm. Clarification can be either natural clarification or enzymatic clarification. Natural clarification method: The hawthorn juice is left in a closed container and clarified after 12 hours and then finely filtered. Enzyme clarification method: The juice solution is sterilized at 80° C., cooled to 30 3737° C., and dried enzyme preparation is added in an amount of 2 to 4 kg per ton of hawthorn sap. Stir it well, let it stand for 3 to 5 hours, then fine filter. Fine filtration equipment includes bag filters, fiber filters, diatomaceous earth filters, and plate and frame filters.
Hawthorn juice is a semi-finished product that can be made into hawthorn juice and hawthorn juice after adjustment or concentration.
2 hawthorn juice
a. Production process: raw juice selection → composition adjustment → canning seal → bactericidal cooling.
b. Process points:
The choice of the original juice: Select the juice clear and transparent, no suspended solids and sediment, hawthorn flavor rich, red hawthorn color juice.
Composition adjustment: use citric acid and white sugar to adjust the sugar and acid content in the juice. According to the required sugar and acidity, add an appropriate amount of sugar liquid and citric acid solution at a certain concentration. Use edible carmine, adjust its color, the amount can not exceed 0.005%, in addition can add a small amount of sodium hexametaphosphate, as a stabilizer of hawthorn juice, while playing a role in color protection.
Bottling and Sealing: Heat the adjusted hawthorn juice above 75°C and immediately bottle and seal. The temperature of the juice is greater than 75°C.
Sterilization and cooling: Sterilize immediately after sealing, and sterilize with boiling water or steam. After sterilization, it is cooled, labelled, and stored in boxes for storage.
c. Product quality requirements: light red or red, no impurities, no odor, hawthorn juice content of not less than 65%, total sugar content of 15% to 18%, total acid 0.5% to 0.7% (with citric acid meter).
3 hawthorn juice concentrate
a. Production process: raw juice selection → concentration → deployment → bottling, sealing → sterilization cooling.
b. Process points: the choice of raw juice: with hawthorn juice.
Concentration: Concentrated hawthorn juice is usually atmospherically concentrated and vacuum concentrated. Atmospheric concentration: The raw material is put into a sandwich pot, heated, and the steam pressure is 2.5 kg/cm2. During the concentration, stirring is continued. When the soluble solid content reaches 28%, vacuum concentration is performed. The commonly used equipment is centrifuged. Thin-film evaporators, coil-type single-effect vacuum cookers, etc. Concentrate to maintain the degree of vacuum in the pot is not less than 650 mm Hg. The heating steam pressure is 1.5 kg/cm2 and the juice heating temperature is 50°C. When the juice soluble solids reached 28%, the vacuum was broken and the temperature was quickly raised to 95°C before discharging.
Blending: 80 kg of concentrated hawthorn juice, 20 kg of 75% sugar liquid, and appropriate amount of citric acid, carmine and hawthorn essence. After mixing, heat quickly to 75°C or more.
Bottling and sealing: Bottling and sealing under the condition that the hawthorn juice is not lower than 75°C.
Sterilization, cooling: Hold at 85-90°C for 20 minutes. Then cool to 37°C.
C. Product quality requirements: Red or dark red juice, no impurities, there is a rich hawthorn fruit flavor. More than 40% soluble solids, total acid 1.2% to 1.4% (based on citric acid)
(2) Hawthorn slices.
1 Production process: raw material selection → slicing → drying → softening → grading packaging.
2 process points:
Raw material selection: Choose a hawthorn which is free of pests and diseases, big in size, and mature in 89 varieties.
Slice: Clean water to clean the fruit, cut the hawthorn into 0.2-0.3 cm thick fruit pieces with a stainless steel knife.
Drying: Select a clean, airy site to spread the fruit pieces on the mats and expose them to sunlight. When the moisture content is less than 20%, the product can be dried.
Softening: The dried hawthorn slices are piled up and covered with plastic film cloth. After 3 to 5 days, the hawthorn slice can be softened.
Classification, packaging: According to the quality requirements of the hawthorn slices, and then packaged, kept in a cool dry place.
If artificial dried equipment is available, the cut hawthorn slices can be soaked in 0.5% isodox C solution for 10-15 minutes, removed, drained, and sent to the drying room or microwaved. Freeze-drying.
(3) Hawthorn cake.
1 Production process: material selection → cleaning → raw material softening → sieving → batching → sugar enrichment → cooling → finished product → packaging.
2 process points:
Raw material choices: Use mature, yet unfamiliar, deep red hawthorns to remove the nuts and rot.
Raw material softening treatment: The raw materials are rinsed with clean water and poured into boiling water and boiled for 10 to 25 minutes. The water in the pot is 50% of the fruit weight, and it is boiled until the pulp is soft and rotten.
Sieving: The softened hawthorn is placed in a beating machine with a sieve aperture of 0.5-2.8 mm to be beaten to obtain hawthorn mud.
Ingredients: 40 kg hawthorn sugar 25 kg, a small amount of fine alum.
Heating and concentrating: According to the proportion of ingredients in the pan heated and concentrated, stirring constantly, in order to prevent scorching, until the water evaporates off part, start adding sugar, continue to stir until the soluble solids reaches 65% or more, you can pan .
Cooling: The concentrated viscous liquid is poured into the enamel plate while hot, and the product is cooled and solidified.
3 Product quality requirements: cake body is reddish-brown, structure is compact, elastic, glossy and uniform; sweet and sour, no odor; cake body is solid, no sugar liquid after cutting, the total sugar is not less than 57 % (based on invert sugar); soluble solids not less than 65% (on refractometer).
(4) Hawthorn candied fruit.
1 Production process: raw material selection → washing → enucleation → sugar cook → sugar stain → concentration → canning → sterilization → cooling.
2 process points:
Raw material selection: Select fresh, mature, large-sized hawthorn, remove rotting, atrophy, cognac, and pests and fruits.
Washing: Rinse the dust, dirt, and impurities on the fruit surface with clean water.
Enucleation: remove the pedicel, fruit nucleus, and calyx simultaneously with a nucleus.
Candied: low-ripening, tight-tissue hawthorn, boiled in 90 to 100°C for 2 to 5 minutes with 30% sugar; 40% sugar in high-mature, loose-leaved hawthorn at 80 Cook for 1 to 3 minutes at ~90°C. Cook until the peel cracks, the pulp does not crack for the degree. The weight of sugar used in candied cooking is 1 to 1.5 times the weight of the fruit.
Candied fruit: Dubbed 50% sugar solution, filtered for use. Remove the sugared hawthorn and dip it in a 50% sugar solution for 18 to 24 hours.
Concentrate: Pour the sugar of the hawthorn into the sandwich pot to boil, then pour the hawthorn into the pot, continue to boil for 15 minutes, and pour the sugar into the pot with 100 kg of fruit plus 15 kilograms of sugar. Concentrate to the boiling point The temperature of 104 ~ 105 °C can pan.
Canning, Sterilization, and Cooling: Concentrated hawthorn and syrup are loaded into jars at a certain ratio and immediately capped. Sterilize in boiling water for 15 minutes and take out and cool to 40°C.
3 product quality requirements: color was purple, transparent, shiny, sweet and sour taste, with the flavor of raw fruits, finished product total sugar content of 60%.
(5) Hawthorn candied fruit.
1 Production process: raw material selection → cleaning, enucleation → stringing → caramel → caramel, cooling.
2 process points:
Raw material selection: The use of full maturity, a large fruit, bright red color, no pests and diseases as raw materials.
Washing and enucleation: Wash the fruit with clean water and remove the pedicle, pedicel, and fruit nucleus with a helium knife.
Stringing: Put 5-6 fruits on a bamboo stick 15 to 20 cm long.
Caramel: Place sugar and water in a pot of 5 to 1 in a pan, heat and boil, and boil for about 20 minutes. Caramel to anhydrous steam rises up to.
Caramel, cooling: The string of good hawthorn fruit rolling on the surface of a good sugar roll, so that the fruit surface is evenly attached to a layer of sugar, cooling is hawthorn candied fruit.
(6) Hawthorn.
1 Production process: raw material selection → cleaning → enucleation → color protection → rinsing → evacuation → sugar cooking a → sugar cooking b → soaking → heat dissipation → wobble plate → drying → classification → packaging.
2 process points:
Raw material selection: fresh fruit, moderate maturity, no mildew, pests and diseases, remove over-ripe and too small fruit.
Hawthorn cultivars must choose suitable hawthorn varieties, that is, the texture should not be too hard or too soft, and the skin should not be too thick or too thin. If the texture is hard, the skin is thick, the pectin does not dissolve, the sugar liquid penetrates hard; the texture is soft, the skin is thin, and it will boil, and will not form. According to the color and texture of the situation, suitable varieties of wolfberry: Big Venus, Venus, exposure, large cargo.
Washing: Wash the hawthorn with running water first to remove sediment and impurities from the skin.
Enucleation: Use a nucleus to remove the nucleus, calyx, and fruit pedicle to avoid smashing the fruit.
Color protection: The hawthorn must be immersed in a 1% to 2% clean salt solution to protect the color from oxidation.
Evacuation: The treated hawthorn is poured into a 30% sugar solution (a temperature of about 40°C or so). Evacuation is carried out for 40 to 50 minutes under a vacuum of 0.09 MPa, and the degassing is performed for 10 to 15 minutes to make it evacuated.
Candied a: Prepare 40% of the sugar solution, boil it and pour it into the hawthorn after vacuum infiltration, and cook it for 3 to 5 minutes.
Candied b: Prepare 50% of the sugar, pour it into the hawthorn after the candied fruit, cook it for 3 to 5 minutes, and add sugar once. After reaching 58% to 60% of the sugar concentration, remove it.
Soaking: The hawthorn can be soaked for 6 hours after being cooked. After the second candied b; Hawthorn b after soaking for 12 hours, waiting for the plate.
Heat dissipation: After cooking the hawthorn into the soaking stage, it is necessary to timely and continuously gently move the hawthorn upwards and downwards in order to speed up the heat dissipation and avoid stuffy fruits.
Swing plate: Pick out the poorly-permeated hawthorn and cook it again. Do not put the hawthorn too close.
Baking: baking temperature 60 °C, baking about 8 hours. In 5 hours, you can pour the plate upside down and turn it over so that the hawthorn is evenly heated.
Packaging in different grades: The dried hawthorn is poured onto the table and covered with a white cloth, and then picked and packaged. The packaging is preferably vacuum packed.
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