Watermelon candy bar
Raw materials: 10 kg of watermelon rind, 9 kg of sucrose, and 1 kg of lime.
Production methods: (1) Raw material pre-treatment: Wash the watermelon rind, cut away the top layer of green skin and the inner layer of larvae, and cut into 5 cm long and 1 cm wide strips. Hardening: Put the lime in 10 kg cold water, pour the melon strips, and press the melon strips with wooden board, submerge in the lime water, and soak for 6-8 hours. Rinsing: The hardened melon strips are placed in a sink. Wash the lime with flowing water and drain the water. (2) Sugar-salted: Put the water-dried melon strips in the jar, add a layer of sucrose to the melon strips, marinate until the next day, add 2 kilograms of sucrose, add 2 kilograms of sucrose to the third day, and continue pickling for 1 day You can. Candied and candied fruit: Put the salted liquid sugar into the pot and pour it into the squash, cook for 20 minutes, and pour it into the pot so that the sugar liquid will submerge the sliver and dip for 2-3 days. Sugar glycosides: Remove the melon strips from the sugar solution, pour the sugar solution into the pot and add it after boiling. After boiling, keep turning and boil for 30 minutes so that the temperature of the sugar liquid reaches 115-120°C. When the sugar liquid is thick, it can be panned. Sugar return: After the pan, the spatula continues to turn with the spatula so that all the syrup sticks on the melon strips. When the melon strip surface is slightly dry, it stops turning. The melon strips are laid on the cutting board and cooled, and the sucrose crystals on the surface of the melon strips are finished when they appear white frost.
Watermelon skin pectin
Raw materials: Fresh, non-rotated watermelon rind is used to remove sediment and wash.
Production methods: (1) cooking press, hydrolysis filtration, decolorization and concentration: In order to kill the pectinase in living cells, put the washed melon into a steamer, and steam until the melon becomes soft and water drops out. Pressing: Put the steamed rind into a bag and squeeze it as much as possible to increase the purity of the pectin. Hydrolysis: Place the dried ingredients in a corrosion resistant container, add 3-4 times the amount of water to the rind, add acid (such as acetic acid, etc.) to adjust the pH to 2 or so, and heat to 98-100°C. A certain time. Filtration: Use a bag to squeeze filter, collect the filtrate, add 2 times water to the filter residue, and adjust the pH to about 2 with an appropriate amount of acid. Use the above method to hydrolyze and filter once again. Discard the filter residue and combine the two filtrates. Decoloration: 0.3-0.5% of activated carbon was added to the filtrate, decolorized at 55-60°C for 30 minutes, and the filtrate was collected. Concentration: The decolorized liquid is vacuum concentrated to a solids content of 8%. (2) Alcohol Analysis Press: Add 90% ethanol (alcohol) to the concentrate. The dosage is 2 times that of the concentrate, and the pectin flocculation can be seen. Pressing: The flocculent pectin is placed in a fine cloth bag to remove the liquid. Alcohol wash: The squeezed pectin is washed with 5% ethanol and then the ethanol is pressed off. (3) Drying and crushing: The solid pectin is placed in an enamel plate and baked at a temperature of 65-75°C until the moisture content drops below 8%. Grinding: The dried solid pectin is ground and crushed in a dry environment, and the finished product is obtained after passing through a 60-mesh sieve.
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