Processing of Schisandra jelly

1. Technological process: raw material → selection, → cleaning, → beating, de-seeding, → boiling, → filtration, → deployment, → concentration, → canning, sealing, → sterilization, → cooling, → inspection of → finished products.

2. Technical points

(1) Raw material treatment: select fresh Schisandra chinensis fruit with good maturity, remove impurities and moldy parts, clean it, then break it with a crusher and remove seeds at the same time; boil and filter to remove the pulp. The pulp can also be retained and homogenized treatment should be carried out after deployment, requiring a homogenization pressure of 50 MPA.

(2) blending: the amount of fruit juice is 25%, 30%, and the rest is added with water. Before adding sugar to concentrate, measure the pectin content of the fruit juice. When the pectin content is higher than 1%-1.5%, it can be used to make jelly. The determination method is as follows: take 15ml fruit juice, add 15ml 95% edible alcohol, mix and shake in the test tube, if there is a large amount of flocculent white precipitate, it shows that the pectin content is more than 1%, it can be used, if the flocs are rare, it means that the pectin content is low, at this time the juice should add a coagulant (Agar or pectin powder) to make jelly. Since this product cannot be processed with whole juice, it is necessary to add 1% of the raw material weight to 1.5% Agar or jelly powder, and the juice should be adjusted to h3.1 Mel 3.3 with citric acid or tartaric acid. The filtered fruit juice is weighed and poured into a sandwich pot, heated and boiled, and concentrated to about 3ppm 5 of the raw material, sugar is added (the amount of sugar is 50% of the weight of the original fruit juice obtained by filtration), generally divided into 2 colors and added 3 times. Add sorbate methyl preservative to the juice sugar solution, the dosage is 0.05% of the juice. In the process of cooking, keep stirring to prevent the pot from paste, and remove the foam floating on the liquid surface at any time.

(3) the concentration end point and the finished product concentration end point can be determined by the following methods:

One is to use a thermometer to measure the boiling point, when the concentration temperature reaches 105 Mel 106 ℃.

The second is to measure the content of soluble solids, the content of soluble solids is about 65%.

Third, take a little sample with a stirring plate and cool it in the air for more than ten seconds. If the plate is tilted and the sample is condensed into a block when dripping, it means that the concentration has reached the end point. When reaching the end point, the heating should be stopped immediately, and the surface glue film should be removed, and then poured into a flat-bottomed shallow dish with a thickness of 1.5ml 2cm. After cooling, it will become a transparent gel. Cut into small pieces, pack them with cellophane or glutinous rice paper, or fill them with cans and seal them, or cover them while they are hot, or cover them with plastic cups, then sterilize at 100 ℃ for 10 minutes, cool and solidify to get the finished product.