Honey plum processing technology
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1. Raw material processing: After harvesting plums such as Sanhua Li or Quan Huang, etc., they are first treated for “peeling†to remove the waxy layer on the surface of the peel, so that the sugar can easily penetrate into the flesh.
2. Hardening and color protection: There is a kind of tannin in plum flesh. In the process of processing, due to the oxidation of tannins, the product will appear gray-brown and affect the appearance. Therefore, it is required to prepare a mixture of hardening and color protection; 0.1% dichlorine The calcium was impregnated with a mixture of 0.1% sodium bisulfite for 8 hours, then washed with clean water, drained and set aside.
3, preparation of sugar solution: 50 kg of fresh fruit need to use 25-30 kg of sugar into 40% sugar liquid; add 0.1% citric acid in the sugar; 0.05% potassium sorbitol boiled after adding the raw material impregnation.
4. The translucent sugar process: The concentration of sugar in the second day of plum immersed in the sugar solution is greatly reduced. Generally only about 20% of the concentration, the need for concentrated sugar solution, the extraction of dilute sugar liquid, to the pot or stainless steel pot heating concentration, the concentration required to increase about 5%, the concentrated sugar solution was added back to the plum to dip. This process should be repeated every 1-2 days afterwards, requiring that only the sugar be boiled, and the raw materials cannot be heated directly. In the process of rising sugar, it is the process of continuous evaporation of water in the raw material and continuous absorption of sugar. If there is no vacuum transudation equipment, this cycle is relatively long. Generally, it takes 15-20 days for the sugar liquid to rise to 55-60%. The internal sugar concentration of the pulp is also required to reach 50% or more to complete the translucent treatment.
5. Drying: Pick up the plums from the sugar solution and send them to the barn for drying at 60-70°C for 16-20 hours. The water content is controlled at 25-28%.
6, packaging: pouch or plastic box packaging.
This product because the water content is slightly larger, its total sugar content is about 50%, due to the acid content, does not feel too sweet but moderate sweet and sour. Another feature of the product is crisp, fresh fruit flavor, and better flavor than fresh fruit. From the appearance to maintain the color of fresh fruit, can not appear dark brown, and because the water content is slightly larger, its fullness is also large, the product does not allow shrinkage, so the yield is also higher. Pay attention to the product sealed packaging, shelf life of six months.