I. Processing of ginseng fruit juice 1. Selection of raw materials: The pests and fruits and rot fruits were picked, and mature fruits were selected as raw materials. The maturity of the fruits had a greater impact on the quality of fruit juices. Under the same conditions, eight or more mature fruits were used. Raw materials, processed juices are bright in color and rich in flavor; beverages made from immature fruits have poor color and flavor. Therefore, the choice of raw materials must pay attention to the maturity of the fruit. 2, crushing, inactivating enzymes: Wash the fruit thoroughly with clean water, heat up to 100°C immediately after proper crushing, and keep for 5 minutes to achieve the goal of inactivating the enzyme and prevent browning. 3, juice, filtration, centrifugation: After the fruit pieces processed into the juicer, the juice, the coarse filter, after the centrifugation, that is the original juice, the required rotation speed 3000 rev / min, the time is 5 minute. 4. Ingredients: 35% raw juice, 8% white sugar, 1% honey, 0.4% stabilizer, 0.12% citric acid, and 0.015% sodium benzoate. 5. Homogenization: After the blended juices are evenly mixed, they enter the high-pressure homogenizer and are homogenized once. 6. Degassing and filling: After the homogenization is completed, the material and liquid are injected into the vacuum degasser for degassing for about 5 minutes and then filled. 7. Sterilization and cooling: The sterilization can be achieved by keeping it at 95°C for 15 minutes. Second, ginseng canned fruit processing 1, raw material selection, cleaning: Select fresh, no pests, no mechanical damage of the fruit, maturity is eight mature. Rinse the fruit with running water. 2, peeled, cut points, to the heart: ginseng fruit peel thicker, can be mechanically peeled, and then the fruit cut, to the heart cut into appropriate size, and remove the internal hemorrhoids. 3, color protection: adopt the method of color protection. The fruit pieces were quickly placed in a mother liquor with a degree of sugar of 30% and held at a vacuum of 0.08 MPa for 15 minutes. 4, canning, adding sugar: canned fruit color, maturity, block size should be consistent. Formulate 20% sugar, 0.15% sugar solution with citric acid, and heat it to 85°C. 5. Exhaust and seal: Use the heated exhaust method. When the temperature of the center of the can reaches 75°C, keep it for 5 minutes and immediately cover it. Third, ginseng fruit candied fruit processing 1, raw material selection: choose seven or eight mature fruit, remove rot, pests and diseases. 2. Peeling and slicing: Wash the surface of the fruit, remove the epidermis and viscera mechanically, and then cut into 3 cm wide strips. 3, hardening, color protection: The fruit immediately into the saturated lime water containing 0.1% sodium bisulfite hardening and color protection treatment, to prevent tissue browning and soft rotting during cooking. The treatment time was 24 hours and then it was thoroughly washed with fresh water to remove excess calcium hydroxide and sodium bisulfite. 4, the first candied, vacuum soaked sugar and soaking: sugar cooking liquid composition: 30% sugar, compound retention agent 1.2%, citric acid 0.8%. Put the fruit stick in the cooking liquid and simmer for less than 5 minutes after boiling. After the sugar liquid is properly cooled, vacuum sugar infiltration is performed under the following conditions: the vacuum degree is 0.06-0.08 MPa; the time is 30 minutes and the air is slowly deflated. Soak in sugar for 24 hours. 5. Second cooking, vacuum soaking and soaking: On the basis of the above sweetening liquid, the sugar concentration is increased to 40%, and 0.05% sodium benzoate is added to achieve anti-corrosion purposes. The operation is the same as the first time. 6. Drying: Leach the sugar solution and dry it in an oven at 50-60°C for 8-10 hours. The water content is 18-20%. 7. Packaging: Remove impurities and unqualified products, and seal qualified products with plastic film food bags.
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