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    Home > Biochemistry News > Biotechnology News > Syrup wide citrus

    Syrup wide citrus

    • Last Update: 2020-12-04
    • Source: Internet
    • Author: User
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    Process Raw material selection→ cleaning punctures→ boiling→ washing→ de-coreing →consuming→ canning →sterilization→ cooling→ finished products
    production method raw material selection: uniform size, mature and moderate, surface spotless scars, mold-free and mechanical damage fruit.2. Raw material treatment: clean after selection, with pinholes, 10 lines per fruit, 6 to 7 holes per line. After the piercing, bring to the boil three times in clean water, first for 5 minutes and for the second three times for 2 minutes each. Change the water before cooking. Wash after cooking, cut into 8 mm thick flakes, remove the end fruit flakes and fruit core.3. Enrichment: Before concentrating, immerse the flakes in sugary water at a concentration of 25%, soak at room temperature for 25 hours, and then boil five times. The first boiling 10 minutes, impregnated 18 to 20 hours; the second boiling 10 minutes, impregnated for 5 to 6 hours; the third boiling 15 to 18 minutes, impregnated for 15 to 17 hours; the fourth boiling 3 to 7 minutes, impregnated 6 to 8 hours, the fifth boiling 5 minutes, impregnated 6 to 8 hours. Each time the sugar is cooked, the concentration of the sugar increases by about 10 degrees. After the last boiling, the concentration of syrup should reach 70 to 71%, the last time impregnated, within 4 to 5 hours, the concentration of syrup should not be less than 70%. At the end of impregnation, the soluble solid content in the fruit slice should not be less than 65%.4. Canning: glass bottles per can of net fruit flakes 300 grams, syrup 360 grams, immediately after the can seal the can.5. Sterilization: using 5' to 15' / 100 degrees C boiling water sterilization method, and then cooling to normal temperature in segments.quality standards Citrus sheet round table, the cracked piece does not exceed 5%. The juice is transparent, the peel is golden yellow, the pulp is pale yellow, and has the unique flavor of this variety. There is no bitter taste. Table without scars, scars, no impurities. Net weight of 600 ± 18 grams, the average weight is not lower than the standard amount, the total soluble solids is not less than 300 grams.
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