1. Process: raw materials → selection → cleaning → beating and seeding → cooking → filtration → blending → concentration → canning seal → sterilization → cooling → inspection → finished product. Â
2, technical points Â
(1) Raw material treatment: Fresh ripe schisandra fruit with good maturity is selected, and the impurities and mildewed parts are removed, then cleaned, then crushed with a crusher, and the seeds are removed; after boiling, it is filtered to remove the pulp portion. The flesh can also be retained, and homogenized after the blending, requiring a homogenization pressure of 50 MPa. Â
(2) Blending: The amount of juice is 25%-30%, and the rest is added with water. Before adding sugar, first measure the pectin content of the juice. When the pectin content is higher than 1%-1.5%, it can be used for jelly. The determination method is as follows: take 15 ml of juice, add 15 ml of 95% edible alcohol, and mix and shake in a test tube. At this time, if a large amount of flocculent white precipitate appears, the pectin content is above 1%, and it can be used. The floc is sparse, indicating that the pectin content is small. At this time, the juice should be added with a coagulant (agar or pectin powder) to make the jelly. Since this product cannot be processed with whole juice, it is necessary to add 1%-1.5% agar or jelly powder, and the juice is adjusted to h3.1-3.3 with citric acid or tartaric acid. The filtered juice is weighed and poured into a sandwich pot, heated and boiled, concentrated to about 3/5 of the amount of raw materials, and sugar is added (the amount of sugar added is 50% of the weight of the original juice obtained by filtration), generally 2 to 3 times. Join. A sorbic acid preservative is added to the juice sugar liquid in an amount of 0.05% of the amount of the juice. During the cooking process, stir constantly to prevent the pan from sticking and remove the foam floating on the liquid surface at any time. Â
(3) The concentration end point and the finished product concentration end point can be determined by the following methods: Â
One is to measure the boiling point with a thermometer, when the concentration temperature reaches 105-106 ° C; Â
The second is to measure the content of soluble solids, and the soluble solids can reach about 65%;
The third is to use a stir plate to sample a little, first in the air to cool for more than ten seconds, if the plate is tilted, the sample condenses into a block when dripping, indicating that the concentration has reached the end. When the end point is reached, the heating should be stopped immediately, and the surface film should be removed, and then poured into a flat-bottomed shallow dish. The thickness is 1.5-2 cm, and after cooling, it becomes a transparent gel. Cut into small pieces, packed in cellophane or glutinous rice paper, or canned, sealed and served; or covered with a swirling bottle and hot-filled bottle, or sealed with plastic cup and sealed, then sterilized at l00 °C for 10 minutes, after cooling Solidified to get the finished product.
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