Processing techniques are as follows: 1. Raw material treatment: use fresh ripe papaya, because the papaya flesh has a characteristic, the aroma is not very strong when mature, if with some raw materials with a strong fruity flavor can achieve the purpose of complementarity, with Ripe pineapples are processed into jams, which are good products in terms of color, aroma, taste and type. Papaya should be peeled and seeded and beaten to make a papaya slurry. The mature pulp of the pineapple has been yellowed, peeled and cored and then beaten with a beater. 2. Mixing of raw materials: The ratio of papaya pulp to pineapple pulp is 1:1 and the two are mixed. 3. Heating and concentrating: Papaya pineapple pulp is first heated and concentrated to evaporate part of water, and then sugar is added. The ratio of sugar content to raw material is 1:1, and then the thickening agent sodium alginate is added as raw material and weighs 0.5%-0.7%. Soaking with water heated to a uniform colloid, and finally adding 0.3-0.4% of sodium citrate and 0.05% of potassium sorbate, stirring evenly after its solids reached 45% can stop heating. 4. Bottling: While hot-packing a 200-gram roundabout bottle, it is required that the sauce body does not stick to the stained bottle mouth and immediately cover and twist. 5. Sterilization: Cook in boiling water at 100 degrees Celsius for 15-20 minutes. 6. Cooling: Cool gradually to 40 degrees Celsius. 7. Finished products: The appearance of golden color, pineapple and papaya fragrance, sweet and sour taste, shelf life of one year.
Sorghum,Sorghum Flour,Sorghum Syrup,Sorghum Molasses
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