1. Process flow: Chestnut → shelling → soaking → hot scalding → refining → filtration → boiled pulp → blending → homogenization → filling → sterilization → finished product.
2. Raw material selection: Choose a large, full, no insect eyes, no mildew chestnut fruit.
Soaking: Add 2 times water to soak the shelled chestnuts to soften their tissues for easy refining. Into the soaking water was added 0.01% sodium sulfite, 0.01% sodium erythorbate, and the pH was adjusted to 3 with phosphoric acid.
Hot scald clothing: hot water with 95 ~ 100 °C blanching, blanching liquid was added 0.01% sodium sulfite, 0.01% sodium erythorbate, with phosphoric acid to adjust the pH value of 3, mechanical stirring, take off the chestnut underwear.
Refining: Add 10 times water-refined pulp and add proper amount of sodium sulfite to the slurry. After refining, boiled for 30 minutes to promote decomposition and volatilization of sodium sulfite, while gelatinization of starch in the chestnut pulp.
Blending: milk 30%, chestnut pulp 50%, sugar 8%, DETA-Na 20.1%, gelatin 0.2%, sucrose ester + monoglyceride 0.2%, flavor amount, add water to 100%, mix well.
Homogenization: The chestnut milk was heated to 70°C and homogenized at a pressure of 20 MPa.
Sterilization: After filling, it was sterilized at 121°C for 15 minutes and then cooled.
2. Raw material selection: Choose a large, full, no insect eyes, no mildew chestnut fruit.
Soaking: Add 2 times water to soak the shelled chestnuts to soften their tissues for easy refining. Into the soaking water was added 0.01% sodium sulfite, 0.01% sodium erythorbate, and the pH was adjusted to 3 with phosphoric acid.
Hot scald clothing: hot water with 95 ~ 100 °C blanching, blanching liquid was added 0.01% sodium sulfite, 0.01% sodium erythorbate, with phosphoric acid to adjust the pH value of 3, mechanical stirring, take off the chestnut underwear.
Refining: Add 10 times water-refined pulp and add proper amount of sodium sulfite to the slurry. After refining, boiled for 30 minutes to promote decomposition and volatilization of sodium sulfite, while gelatinization of starch in the chestnut pulp.
Blending: milk 30%, chestnut pulp 50%, sugar 8%, DETA-Na 20.1%, gelatin 0.2%, sucrose ester + monoglyceride 0.2%, flavor amount, add water to 100%, mix well.
Homogenization: The chestnut milk was heated to 70°C and homogenized at a pressure of 20 MPa.
Sterilization: After filling, it was sterilized at 121°C for 15 minutes and then cooled.
Black garlic contains 18 kinds of amino acids, garlic-ene, peptides, polyphenols, active SOD, biological enzymes, glycosides, vitamins, lipids, trace elements, carbohydrates, green sulfur compounds, easily absorbed by the human body composition. The structure ratio is reasonable, and without any side effects.
( Aged ) Black Garlic
Aged Black Garlic,Organic Black Garlic,Fermented Black Garlic,Peeled Black Garlic
Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com