Dried Chili,Whole Dried Chillies,Red Dried Peppers,Drying Hot Peppers Ningxia Lihe Food Co., Ltd. , http://www.lihedried.com
Process flow: raw material selection → cleaning, peeling → acid-base treatment → crushed, juice extraction → filtration → homogenization → deoxygenation → sterilization, canning → cooling → finished product.
Process operation points:
1. Selection of raw materials: Select oranges and tangerines with thin skin, juicy juice, and high juice yield. The basic ratio is 1:1. Manually remove the disease, fruit, mildew, and unripe fruits.
2, cleaning, peeling: soaking the raw material with 0.1% potassium permanganate solution for 3 ~ 5min rinse with clean water, peeling by hand to prevent ethylene in the peel infiltration juice, causing juice bitter.
3, acid and alkali treatment: The peeled flesh will be peeled and cut into pieces, soaked with 0.1% hydrochloric acid solution for 20 ~ 25min, washed with clear water, dry, and then infiltrated with 0.5% ~ 0.8% sodium hydroxide solution, The temperature of 42 ~ 43 °C, time 5min treatment can be gently stirred until the majority of fruit peel off, rinse with water for more than 30min, until the bleaching of the residual lye so far, and with 1% citric acid solution and.
4, crushing, extraction: first crush the pulp with a crusher, and then take a juice-resistant aluminum juicer juice.
5. Filtration: The extracted juice shall be allowed to stand in a cool place below 10° C. for 12 to 14 hours. The juice solution after removing the supernatant shall be filtered. The juice shall be filtered out with an 80-mesh filter and mixed with the supernatant.
6. Configuration, homogenization: Take 50g juice, add a certain amount of white sugar, citric acid, and sodium carboxymethyl cellulose, and prepare 0.8% to 1.6% total acid and 13% to 16% sugar in the blending pan. Orange orange juice with a soluble solids content of 15%-17.5% was homogenized in a high-pressure homogenizer at a pressure of 100-200 kg/cm2, so that the flesh particles were uniformly suspended in the juice.
7. Deoxidation: Deoxidation can be performed on the juice by centrifugal spray or pressure spray, and the oxygen in the juice can be eliminated to prevent deterioration of the juice due to oxidation.
8. Sterilization, canning and cooling: Using pasteurization, citrus juice is rapidly heated to 91-92°C for 40 minutes. After sterilization, the cans are immediately filled and cooled to room temperature. The test results show that citrus juice is more nutritious than a single orange or orange juice, the original juice content is high, moderate acidity and sweetness; citrus juice production equipment and a single orange or orange juice using the same equipment, it is easy for manufacturers to produce immediately.
Citrus juice production technology
The fresh citrus fruit can be made into sweet and sour palatable by certain processing technology, and it is convenient to eat, and can preserve its original nutrient component and fruit flavor aroma of citrus juice drink. It has great practical significance and practical value.