Ginseng fruit is an ideal health product newly developed in China in recent years. Its flesh is fragrant and juicy, with unique flavor, high protein and low fat. It is rich in vitamin C, selenium and molybdenum. Selenium is a trace element that maintains the normal vitality of the body. Known as "the king of cancer"; molybdenum also has anti-cancer effect, and is beneficial to patients with hypertension and diabetes. The following describes the processing technology of ginseng fruit.
First, the process
Raw material selection → cleaning → peeling → cutting → hardening → color protection → sugar boiling → drying → sealing → packaging → finished product.
Second, processing points
1. Raw material selection Choose 7-8 mature fruits to remove the rot and pest damage.
2. Peel and cut the raw materials, wash them thoroughly with running water, drain the water, remove the epidermis by mechanical means, cut off the inner sputum, and cut the flesh into strips with a width of 3 cm.
3. Hardening and color protection The fruit strips are immediately put into saturated lime water containing 0.1% sodium hydrogen sulfite for hardening and color protection to prevent browning of the tissue and soft rotting during cooking. The processing time is 24 hours. It is then thoroughly washed with water to remove excess calcium hydroxide and sodium bisulfite.
4. Sugar system
1 The first time of boiling, vacuum infiltration. The sugar cooking liquid component is 30% white sugar, 1.2% composite conformation agent, 0.8% citric acid, and 68% water. After the sugar boiled liquid is adjusted, put the fruit stick into it and cook it on low heat. Boil for 5 minutes. After the sugar boiled liquid is properly cooled, vacuum infiltration is carried out under the conditions of a vacuum of 0.06-0.08 MPa for 30 minutes, and then slowly deflated, so that the fruit strip is soaked in the liquid for 24 hours.
2 second sugar cooking, vacuum sugar infiltration. On the basis of the above sugar cooking liquid, the concentration of the sugar liquid was increased to 40%, and sodium benzoate having a fruit weight of 0.05% was added to achieve the purpose of antiseptic. The method of operation is the same as the first time.
5. Drying
Remove the sugared fruit strips, drain the sugar liquid, place it evenly on the baking tray, and send it to the drying room. Bake at a temperature of 50-60 ° C for 8-10 hours. When the product is not sticky by hand, the water content is 18-20%.
In the baking process, in order to facilitate drying, it is necessary to regularly ventilate and tidal, generally 2 to 3 times, each time is about 15 minutes. In addition, before and after the drying room, the temperature of the upper and lower parts is inconsistent, so that the drying is uniform, and the baking is not excessive. In the baking, the 1-2 times of the tray is also performed.
6. Soften, packaging
The dried ginseng fruit stalks are placed in a room at 25-27 °C, softened for 48-72 hours, and then the boiled, dried shrinkage, severe browning and other non-conforming products are removed, and the qualified products are packed in plastic film food bags. Just fine.
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