MySheen

Processing of Fructus Schisandrae fruit peel

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Technological process: raw materials-→ selection-→ cleaning-→ beating and seed removal-→ cooking-→ homogenization-→ blending-→ concentration-→ skin baking-→ slices-→ drying-→ packaging-→ finished products. 2. Technical essentials (1) the mature fresh Schisandra chinensis fruit is selected for raw material treatment, the impurities and moldy parts are removed and cleaned, broken by crusher, and the seeds are removed at the same time, and then homogenized with homogenizer or colloid mill. (2) blending and concentration: put Schisandra pulp in stainless steel.

1. Technological process: raw materials-→ selection-→ cleaning-→ beating and seed removal-→ cooking-→ homogenization-→ blending-→ concentration-→ skin baking-→ slices-→ drying-→ packaging-→ finished products.

2. Technical points

The main results are as follows: (1) the fresh Schisandra chinensis fruit with good maturity was selected for raw material treatment, the impurities and moldy parts were removed and cleaned, broken by crusher, and the seeds were removed at the same time, and then homogenized with homogenizer or colloid mill.

(2) blending and concentration: put Schisandra chinensis pulp in stainless steel pot or sandwich pot directly or steam heating concentration, it is best to use vacuum concentration or sandwich pot steam heating, first evaporate part of the water, and then add white granulated sugar. Add 25kg or 40kg of human white sugar according to the raw material, and add 100g thickener sodium alginate. Sodium alginate should be heated by adding water in advance to form a uniform colloid, and according to the amount of acid contained in the raw material, citric acid is added appropriately to make the total acid content reach 0.5% mi 0.8%, and then heated and concentrated into a thick sauce body, and its solid content reaches 55%. 60%.

(3) skin baking: pour the Schisandra sauce into a 6mm deep toughened glass plate. Spread a layer of white cloth on the board in advance, that is, pour the sauce on the white cloth with a thickness of about 2 mm, then bake in the baking room and bake at 60 ℃ 70 ℃ to a semi-dry state.

(4) peel while it is hot: remove the chunky schisandra sauce while it is hot from the baking room. If it cools, it is not easy to leave the cloth.

(5) slicing: cut into square or round cakes manually or mechanically.

(6) drying: send the sliced finished product to the baking room for drying, so that the water content is reduced to 5% as qualified.

 
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