The production and processing of carambola

The sour-flavored carambola is not suitable for fresh food and is a low-cost raw material. It has a unique sweet and sour flavor of carambola and is an excellent sugar product.
(1) Process selection of raw materials → Selection → Slicing → Color protection hardening → Rinsing → Sugar production → Drying → Packaging.
(2) Operational points 1 Carambola with raw material processing maturity of about 80%. After cleaning, cut into thick petal slices longitudinally by single-valve or transversely cut into 1.5-cm-thick slices, and immediately put into the alum solution containing 3%, and add a small amount of turmeric powder to adjust to an appropriate yellow immersion liquid, so that the starfruit slices are distinctive. Light yellow. Soak 4~6h, remove, drain water and prepare sugar cane.
2 Spices and Candied Fruits Each 100 kg of carambola slices was mixed with 3.2 kg of mixed powder of cloves, dried tangerine peel, and licorice in the same amount, and 80 kg of sucrose.
First add sugar to 50% sugar solution, add 1.6kg of spice powder, and add it to a sugar boiler together with carambola slices. Heat and boil slowly. When the boiling point reached 106°C, the heating was stopped and the solution was removed with heat, and the surface of the polysaccharide was drained off. Scatter on the platform to cool. The remaining 1.6 kg of spice powder is mixed in, and sodium benzoate weight of 0.05% is added to the carambola tablet, and the mixture is evenly mixed to make each piece stick to the powder. Then spread on the baking tray and give it to the dryer for drying.
3 Drying After drying to the surface at 65°C, let cool, and prepare the package. The moisture content does not exceed 22%.
4 Packaging PE bags for 50 ~ 200g quantitative sealed package.
(3) The quality standard is light yellow, and the block shape is complete; it has the sweet and sour flavor of carambola and the aroma of spices, and has a distinctive flavor; the texture is crispy and soft.

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