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raw material formula fresh life star orange 80 kg Sichuan white sugar 45 kg lime 1.5 kgprocess selection orange →plowing →sort blank→ go son→ de-juice→ gray drift→ water drift→ →Reflowing sugar→ feeding sugar→ receiving pots→ starting goods → powdered sugar→ finished products production method
1. Orange selection: to the size of uniform, two-headed light, color yellow bright oil immersion, nine mature fresh life star orange as well.2. Scratching petals: use a clove knife along the life star orange around the row 9 to 10 knives, avoid scratching through the fruit billet.3. The blank: put the orange also into the hot water pot at 80 degrees C, after 4 to 6 minutes when the blank can pinch, fish into the water tank to cool.4. De-juice: gently squeeze the fruit blanks one by one by hand, squeeze the fruit and juice, and avoid squeezing the flesh.5. Grey drift: Put the fresh blanks in lime water and soak for 12 hours. 50 kg fresh orange blank with 1.5 kg lime.6. Water drift: the fruit billet from the gray pool into the clear pool, water drift 24 hours, during which the water change 4 to 5 times. When the water color clears, the fruit billet is slightly yellow, taste the fruit billet without lime taste, you can re-billet.7. Re-billet: put the fruit billet into the boiling pot and cook, so that the water temperature again reached boiling point 2 to 3 minutes later, quickly picked up, to be drained and fed sugar.8. Feeding sugar: Put the drained blanks in the honeypot, pour in the cold refined syrup (Pomei 38 degrees), feed the sugar for 24 hours, and fish the prey. Warm the syrup to 104 degrees C, pour into the honeypot and put in the blanks to feed back for 24 hours. The amount of syrup should be large, so that the blanks can be active in the honeypot.9. Harvesting: Put the blanks into the pan with the syrup (Pomei 35 degrees), heat them over medium heat, cook them to 109 degrees C, and add the blanks to the honey bowl and place them in honey for 48 hours.10. Starting: the fresh refined syrup (Pomei 35 degrees) boiled to about 113 degrees C when the fruit billet, with medium heat to 116 degrees C when the pot, put into the powder pot, the temperature of the blank dropped to 50 to 60 degrees C, powdered sugar, that is, the finished product.product features oval, slightly like milk head, grain complete, full, slightly transparent feeling;