Processing of Tremella pear juice

1. Technological process

The main results are as follows: (1) the raw material of pear processing process is → cutting, semi-→ peeling, → core-digging, → dressing, → pre-cooking, → crushing, → grinding, → interlayer juice storage.

(2) the raw material of Tremella fuciformis processing process is → soaking, → fishing, washing, → pruning, → pre-cooking, → breaking, → glue grinding, → interlayer juice storage jar.

(3) the technological process of blending finished products, mixing →, opening steam, heating up, →, high pressure homogenization, → filling, → sealing, → sterilization, → wiping cans, →, paraffin oil, → packaging, → finished products.

2. Key points of operation

(1) main points of pear processing

① raw materials choose fresh, 89% ripe, closely organized, normal flavor, no mildew, diseases and insect pests, residual injury, frostbite Dangshan pear as raw materials.

② cut half of the pear with a knife and cut it in half evenly.

③ peeling uses sodium hydroxide solution with a temperature of 80: 85 ℃ and a concentration of 12%-15%. On a continuous alkali peeling machine, pear pieces cut in half are peeled in time, the net residual skin is quickly scrubbed, and the residual lye is removed by rinsing with flowing water, that is, soaking in a mixture of 0.1% ascorbic acid (vitamin C) and citric acid to prevent discoloration.

④ core digger was used to clean the seed nest and color protection treatment was carried out.

⑤ trims and removes pear skins, scars, black spots, etc., to keep the appearance beautiful.

⑥ pre-boiled pear pieces are poured into a sandwich pot with boiling water, steam is heated to boiling, fully stirred, and all pre-boiled after 5 to 10 minutes.

After ⑦ crushing and pre-cooking, the hammer crusher is used for crushing treatment.

The pear pulp crushed by ⑧ glue mill is ground by a homogenized glue mill and pumped into the sandwich juice storage tank.

(2) Tremella fuciformis should be white in color, thick in meat, glossy, no impurities, no pedicle head, and translucent after bubble opening. First soak in warm water for 6 hours, until completely soaked, wash for 3 times, wash sediment, dust, culture materials and other sundries, remove roots, remove black spots and other unqualified parts, tear up, drain water, and then weigh and pre-cook. It can also be pre-boiled, broken, glued and so on with pear blocks.

(3) mixed deployment and canning

① mix 33% pear juice and 2% Tremella fuciformis. According to the product standard, accurately calculate the amount of pear gravy, Tremella juice, granulated sugar, citric acid and other ingredients, pour into the preparation tank in turn, pour and stir, mix well, steam up to 83-85 ℃, keep for 1-2 minutes, degassing. It can also be degassed by a spray degasser.

The pear juice after high pressure homogenization and degassing of ② was treated by high pressure homogenization under the action of self-gravity and 15 ~ 16 MPA.

③ should be canned while it is hot. The juice temperature was kept above 80 ℃. Seal with a sealing machine. Cans and empty cans should be sterilized in advance.

④ sterilized and boiled at 100 ℃ for 25 minutes, then quickly cooled to room temperature.

⑤ wipe the can, apply paraffin oil to wipe off the water vapor on the lid and tank, and apply a layer of paraffin oil to store for a week. Label qualified products for packing, storage or @ # @ 136 products.

3. Quality standard

(1) the appearance and color of the fruit juice are yellow, the juice is turbid evenly, and a little precipitation is allowed after a long time.

(2) the flavor has the aroma of pear and Tremella without peculiar smell.

(3) physical and chemical indexes: the content of raw fruit juice is not less than 33%, the content of Tremella fuciformis is not less than 2%, the concentration of sugar water (in refractive index) is 15% 20%, and the acidity (in terms of malic acid) is 0.5% 0.1%.