Peach Puree Txheej txheem

Cov khoom siv raw xaiv → Slicing → Peeling → Digging → Trimming → Fragmentation → Ingredients → Heating Concentrate → Canning → Sealing → Cooling → Wiping Tank, Storage.

Txoj kev tsim khoom

1.Kev xaiv cov khoom siv raw: Siv cov txiv hmab txiv ntoo uas paub tab, nplua nuj nyob hauv cov ntsiab lus acid, cov txiv hmab txiv ntoo uas muaj ntxhiab tsw zoo li cov khoom siv raw, thiab tshem tawm cov txiv hmab txiv ntoo uas tsis tsim nyog xws li mildew thiab tsis loj hlob.

2. Cov khoom siv raw: Slicing tev thiab khawb thiab lwm yam txheej txheem nrog cov kaus poom txiv duaj thiab txiv duaj.

3. Trimming: Tej pob zeb, galls, discolorations, thiab raug mob yuav tsum tau muab tshem tawm nrog ib tug stainless hlau txiv hmab txiv ntoo riam.

4. Minced: Cov peeled, trimmed thiab ntxuav peach pieces yog muab pov rau hauv ib tug nqaij grinder nrog ib tug aperture ntawm 8 mus rau 10 mm nyob rau hauv lub hau phaj, rhuab thiab softened nyob rau hauv lub sij hawm los tiv thaiv discoloration thiab hydrolysis ntawm pectin.

5. Cov khoom xyaw: 25 kilograms ntawm nqaij, qab zib 24 mus rau 27 kilograms (xws li qab zib rau softening), thiab tus nqi tsim nyog ntawm citric acid.

6. Cua sov thiab Concentrating: 25 kg ntawm pulp ntxiv rau 10% dej qab zib yog hais txog 15 kg, rhuab thiab boiled nyob rau hauv ib lub lauj kaub rau li 20-30 feeb, tas li stirring kom tsis txhob coking, thiab txhawb lub softening ntawm tag nrho cov nqaij.Tom qab ntawd ntxiv cov ntsiab lus ntawm cov kua qab zib ntau ntau, ua noj kom txog thaum cov khoom tawg tau nce mus txog 60%, ntxiv cov hmoov txhuv nplej siab thiab citric acid, ntxiv cov cua sov thiab ua kom pom tseeb kom txog thaum cov kua dej soluble ncav cuag li 66% thaum lub lauj kaub, thiab sai sai canning.

7. Cov kaus poom: Muab cov kua txiv hmab txiv ntoo tso rau hauv 454 g iav lub raj mis uas tau ntxuav thiab tua kab mob, thiab tawm ntawm qhov chaw tsim nyog rau saum.Lub raj mis cap thiab apron yuav tsum tau boiled nyob rau hauv boiling dej rau 5 feeb.

8. Sealing: Thaum sealing, qhov kub ntawm lub cev ntses yuav tsum tsis txhob qis dua 85 ° C.Tighten lub hau lub raj mis thiab tig lub kaus poom rau 3 feeb.

9. Cua txias: theem cua txias hauv qab 40 ° C.

10. So cov kaus poom thiab cov khoom lag luam: Qhuav lub raj mis thiab lub kaus mom thiab muab tso rau hauv lub tsev rau khoom ntawm qhov kub ntawm 20 ° C rau ib lub lim tiam.

Txuj kev zoo

1. Cov ntses lub cev yog xim liab los yog amber thiab zoo li qub.

2. Nws muaj qhov saj zoo ntawm txiv duaj puree, tsis muaj hlawv thiab lwm yam tsw.

3. Lub cev ntawm cov kua ntses yog gluey thiab tso cai rau maj mam ntws ntawm cov dej, tab sis nws tsis secrete kua txiv thiab crystallize tsis muaj suab thaj.

4. Cov ntsiab lus qab zib tag nrho tsis pub tsawg dua 57% (raws li cov piam thaj invert) thiab cov ntsiab lus soluble solids tsis tsawg dua 65%.

Cov kev ceev faj

1. Yog tias siv cov kaus poom qab zib kom khaws cov nqaij ntau dhau, tus nqi yuav tsum tsis pub tshaj ib nrab ntawm tag nrho cov nqaij.

2. Starch syrup tuaj yeem hloov tau 10 mus rau 15% qab zib.