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人参果系列产品加工工艺(国外英文资料)
人参果系列产品加工工艺(国外英文资料)
Ginseng fruit products processing
(Food Network)
According to the domestic study on Determination of ginseng fruit 94.12% water, 1.85% protein, 0.21% fat, 0.43% carbohydrates, dietary fiber 3.12%, ash 0.27%. Rich in vitamins and minerals etc. at the same time. The most striking in nutrition is aspartic acid, the content of total amino acid content of 48.73%; two is the selenium content is extremely rich, up to 3.34ug/100 grams. Therefore the development of ginseng fruit processing, has good economic value and social benefits.
A, ginseng fruit juice processing
1, the choice of raw material: fruit, fruit rot and pick apart, select the mature fruit as raw material, fruit maturity on fruit quality is affected under the same conditions, with more than eight mature fruit as raw material, processed into juice, bright color, rich flavor; and not ripe fruit beverage its color and flavor are bad. Therefore, we must pay attention in the choice of raw materials on fruit maturity.
2, crushing and killing enzyme rinse: fully wash the fruit, after breaking quickly heated up to 100 DEG C, and keep 5 minutes, can achieve the purpose of enzyme inactivation, prevent browning.
3, squeezing, filtration, centrifugation: the fruit juice machine block into the treatment, for juicing, rough filtration, centrifugal processing, which is the original fruit juice, requires 3000 rpm centrifugal, time is 5 minutes.
Ingredients: 4, raw juice 35%, sugar 8%, honey 1%, stabilizer 0.4%, citric acid 0.12%, sodium benzoate 0.015%.
5, after the deployment of the uniform juice mixed evenly into the high-pressure homogenizer, homogeneous 1 times.
6, degassing, filling after the completion of homogeneous material liquid into the vacuum degassing degassing machine for about 5 minutes, and then filling.
7, sterilization, cooling, 15 minutes to achieve sterilization purpose to keep under the condition of 95 DEG C.
Two, ginseng fruit canned processing
1, the choice of raw material, cleaning
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