1, production process:
Raw material selection → raw material processing, juice extraction → filtration, clarification → concentration → spray drying → cooling → packaging.
2, process points:
Raw material choice: Use 6-7 mature fresh figs or dried figs. Raw material processing and pressing juice: clean the raw materials, add 1 kg of fruit by 1 kg of water, or add 1 kg of fruit dry water and 5 kg of water, add it to a stainless steel pot, heat it to 85-90°C, and keep it for 20-30. Minutes, then stop heating, stand for 24 hours, squeeze juice. Filtration, clarification: Filtration through a sieve filter followed by natural clarification or enzyme clarification. Concentrate; atmospheric concentration and vacuum concentration can be used. It is concentrated under atmospheric pressure and concentrated in a stainless steel double-layer pot with a heating steam pressure of 2.5 kg/cm2. Concentration process pay attention to stirring, accelerate the evaporation of water, prevent coking, concentration to make the solids reach 28%, each concentration should not be too much feeding, time is appropriate 40 minutes. Concentrate in vacuo and concentrate under reduced pressure at a lower temperature. Heating, steam pressure 1.5 kg/cm2, temperature 50 °C. Spray drying: The high-pressure spray equipment is used to spray-dry the fig concentrated juice, the feed temperature is 50-60°C, the high-pressure pump working pressure is 180 kg/cm2, the dry aid dextrin powder is added 0.5%, and the air inlet temperature is 120 °C, outlet air temperature 75-78 °C.
Cooling and packaging: The dried fig powder is rapidly cooled, then packaged and sealed.
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