Processing technology of carambola sauce

(1) technological process

Raw material selection and treatment → heating softening → shredded → blending → heating concentrated → canning sealed → sterilization and cooling

(2) description of operation points

(1) selection and treatment of raw materials: select 89 mature, fresh, normal flavor, disease-free, insect-free, non-rotten fruit, washing, cutting head and tail and edges and corners. Handled carambola strictly prevent overstocking and discoloration.

(2) heating and softening: soak the carambola in boiling water and soften for 2-3 minutes, so that the beating and sugar solution can penetrate, destroy its enzyme activity and prevent discoloration.

(3) Grinding and beating: the softened pulp is broken into pulp in a beater.

(4) blending: carambola has low gum content and high acid content, and the pH value of raw pulp after beating is low, generally pH value is 1 / 2. Mix the pulp with cold boiled water so that the pH value reaches 3-3.2, and then press it (the pressed juice can be used as concentrated fruit juice and soda). The water content of the pressed jam is moderate, and the weight of the pulp is the same as that of the original broken pulp. The amount of pulp accounted for 40%-50% of the total ingredients, sugar accounted for 45%-60% (in which starch syrup was allowed to account for less than 20% of the total sugar), and the amount of Agar added was 0.5%-0.7% (Agar was first dissolved in 20 times hot water and filtered).

(5) heating and concentration: heat and boil the syrup and jam in a sandwich pot for 10 minutes and 20 minutes to soften and evaporate part of the water, and then add the remaining sugar solution in batches until the soluble solids content reaches 60% 65%. Add Agar solution and stir evenly, immediately start the pot and fill the jar. Proper stirring is needed in the process of softening and concentration to prevent the coke pan.

(6) canning and sealing: the sauce temperature should be above 85 ℃, so as to prevent the jam from soiling the can. Seal immediately after canning and sterilize immediately.

(7) Sterilization and cooling: boil the pot in boiling water for 5 minutes for 15 minutes, then cool it to 38 ℃ in stages.

(3) Product quality indicators

The sauce body is sticky, does not disperse on the plane, does not secrete juice, has no sugar crystallization; has no scorched taste and other peculiar smell, but has the unique flavor of carambola; the soluble solid content is not less than 65% according to refraction; and the total sugar content is not less than 57% according to converted sugar.