(1) Product Features
The sugar content (in terms of invert sugar) is ≤50%, which has the unique taste and flavor of raw materials, sweet and sweet, sweet and sour taste, and beautiful color.
(2) Main primary and auxiliary departments
Pineapple (no pests and diseases, uniform size, eight mature is better), white sugar, sodium sulfite, potassium dihydrogen phosphate, calcium chloride, carrageenan, citric acid, salt, preservatives.
(3) Major equipment
Vacuum dip pan, stainless steel boiled sugar pan, baking room.
(four) process
Pineapple → selection → cut end, heart, peel, go to eye → weighing → cut → harden color → rinse → dip sugar → cool to 40 ° C → vacuum for 1 hour → dip at room temperature for 10 → 15 hours → sugar control Liquid concentration to 55% ~ 60% → vacuum and atmospheric pressure soaking → remove and drain → plated → dried until the surface is not sticky → gel coat → bake for about 1 minute (80 ° C ± 20 ° C) → dip 0.5% calcium chloride solution for 1 minute → into the drying room and baked at 80 ° C for 20 minutes → hot packaging → finished product
(5) Description of operation points
(1) Raw material processing: pineapple cut ends, heart, peel, eye, slice, 1.5 cm thick.
(2) Color protection, hardening: Mix the processed fruit pieces into the following mixture: 0.5% calcium chloride + 0.3% sodium sulfite + 1% sodium chloride + 3.5% potassium dihydrogen phosphate (KH_2PO_4), soak for about 12 hours . Calcium chloride acts as a hardening agent, sodium sulfite acts as an anti-tarnishing effect, sodium chloride facilitates the penetration of carrageenan and sugar liquid into the pulp, which can improve the transparency of the fruit, and potassium dihydrogen phosphate can increase the gel strength.
(3) Rinsing: Rinse with warm water for 3 to 4 times until there is no calcium chloride.
(4) Vacuum solution formula: white sugar 50% ~ 60% + 0.3% carrageenan + 1% sodium benzoate. The addition of carrageenan can solve the problem of dry shrinkage, and the addition of sodium benzoate can act as a mold. First, mix several solids, add water to dissolve, boil, and put the rinsed and drained fruit into a vacuum infiltration pot, immerse for 1 hour at 0.081-0.093 MPa, and then immerse for 10 to 15 hours. Repeat the above steps by increasing the concentration of the sugar solution to about 60%.
(5) Drying: remove the fruit pieces with sufficient sugar soaking, drain and plate, bake, initial temperature 70-75 ° C, 3 to 4 hours, the intermediate temperature drops to about 60 ° C, and the surface is not sticky. until.
(6) Glue coat: The fruit peck is taken out, immersed in 0.6% carrageenan solution, taken out after 1 minute, drained, baked at 80 ° C for 1 minute, and immersed in a carrageenan coat to prevent oxidative discoloration and adhesion.
(7) Curing gel coat: The fruit of the good gel coat is immersed in 0.5% calcium chloride solution for 1 minute, and dried at 80-85 ° C for 15-20 minutes.
(8) Packaging: The dried fruit is hot encapsulated.
(6) Product quality indicators
1. Sensory Index
The color is golden, translucent, sweet and sour, with the flavor of pineapple, toughness, moderate hardness.
2. Physical and chemical indicators
Moisture ≤ 25%; total sugar (in terms of invert sugar) ≤ 50%; total acid ≥ 0.4%.
3. Microbial indicator
The total number of bacteria is ≤150/g; the coliform group is ≤30/100g; the pathogenic bacteria cannot be detected.
Soft Comfortable Dressing,Breathable Dressing,Silicone Dressing,Custom Hydrocolloid Dressing
Zhende Medical Co.,Ltd , https://www.zhendemedicals.com