Wakame contains a variety of nutrients. Each one hundred grams of dry product contains crude protein 11.6g, crude fat 0.32g, carbohydrate 37.81g, ash 18.93g, and a variety of vitamins. Its nutritional value and taste exceed that of kelp, and it has the effect of lowering blood pressure and enhancing blood vessel elasticity. It is a good food. China's wakame is rich in resources and its price is cheaper than kelp. Made with its sap, it has a soft aroma, cool taste, and good health care functions. First, the production process 1, process Wakame pre-treatment -> Wakame pulp -> and white sugar, milk powder and other excipients deployment - sterilization - - - - homogeneous - - - cooling - - - aging - - → Freeze--→Canned--→Solidification--→Examination--→Incoming 2ã€Product Formula Wakame Cold Food and Drink Formula Raw and Ingredients Name Usage Whole Fat evaporated milk 14.0 Sugar 14.0 Cream 8.0 Wakame 3.0 Sucrose fatty acid ester 0.15 Monoglyceride 0.15 Gelatin 0.20 Carboxymethylcellulose sodium 0.10 Ethyl maltol 8ppm Water adjusted to 100 II. Operation points 1, wakame pretreatment and wakame paste The preparation (1) Wakame choose to remove aging vegetables, potted vegetables, brown dishes, choose no mold, no insects, no smell, no foreign matter, no pollution of the seaweed. (2) Dry Wakame Seaweed will be desalted and placed in a drying oven at 75°C, bake until the water content is below 8% or dried. (3) Wakame Crushing Wakame crusher is used to crush the dried wakame to a size of 0.8 mm to 1.0 mm or less. (4) Wakame digestion and filtration Weigh the required amount of Wakame powder into the high-pressure cooking pot and cook at 120°C for 20 minutes to fully dissolve and digest the wakame. The residue is removed with a 100-mesh nylon bag. The filtrate is Waffle syrup. 2, the production of cold food products Wakame (1) preparation of the product according to formula requirements, prepare a variety of raw materials, the first sugar dissolved into syrup ready, Wakame paste, cream and other liquid raw materials in the hot and cold tank heating, and then The powdered raw materials such as milk powder are added into the hot and cold cylinders one by one, and the mixture is thoroughly mixed. Stabilizers and emulsifiers are dissolved and dissolved in about 10 times of water to be added to the mixture, and various raw materials and auxiliary materials are mixed with a stirrer. (2) Sterilization Hot steam is used to heat the feed liquid in the sterilizing tank to 85°C, and the sterilization time is gate seconds. (3) The homogenized material liquid is cooled to 50°C--60°C, pumped into a high pressure homogenizer, and homogenized under a pressure of 14.6 Mpa - 18.9 Mpa to make the larger particulate matter in the feed liquid and the fat droplets to crack. To promote its delicate texture, soft body lubrication, enhance the stability of cold food and drink products, reduce ice crystals and increase the expansion rate. (4) After cooling and aging, the mixture is rapidly cooled to 3°C, placed in a hot and cold cylinder for 15hr, and continuously stirred at a speed of 30r/min to fully hydrate the coagulum, protein, and stabilizer of the fat and increase the content of the mixed liquid. Viscosity, improve the expansion rate of the product, improve the structure of cold food and drink products. (5) Aging and aging of the frozen material into the continuous cold food product freezing machine, freezing under strong stirring, so that the air is distributed in the mixture of very tiny bubbles in the liquid, so that the water in the formation of ice crystals were fine ice Crystals, so as to ensure the cold food and beverage soft, delicate taste, with a high expansion rate. The freezing temperature is generally -3°C. (6) Canning and hardening The frozen material is put into a paper cup and frozen at a temperature of about -35°C for a certain period of time to fix the form of the cold food and drink so that the tissue maintains proper hardness. (7) Packing The finished products are packaged after inspection and placed in a cold storage at -25°C. Third, the product quality indicators 1, the sensory taste and smell: with a clear smell of wakame and a soft fragrance, pure flavor, refreshing taste. Organization status: delicate, soft and lubricated, no obvious ice crystals. Color: yellowish green. 2. Physical and chemical indicators Total solids 4 3.35%, fat 10.9%, expansion rate 98%. 3. Microbiological indicators meet national standards.
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