(1) fig fruit powder
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 raw materials, add 1 kg of fruit by 1 kg of water, or 1 kg of dried fruit plus 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 feeding 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.
(2) Fig jam
1 Production process: fresh fruit → cleaning → softening → beating → blending → concentration → canning → sterilization → cooling.
2 process points:
Ingredients: Fully ripened fruit should be selected so as to increase the yield of jam and make it rich in flavor.
Softening and beating: In order to facilitate beating and prevent browning of the jam, it is necessary to soften the fig raw material. The method is to pour a small amount of fruit into boiling water in batches. The water contains an appropriate amount of compound color-protecting agent and is boiled for 10 minutes, so that the soft-decaying of the fruit also achieves the effect of protecting the color from the enzyme. The softened figs can be poured into a colloid mill for beating. A small amount of water is required for beating to facilitate the flow of pulp.
Mixing and Concentration: Pour the ground jam into a pan or vacuum cooker, add the appropriate 80% syrup, and concentrate by heating. In order to increase the luster of the sauce body and shorten the concentration time, an appropriate amount of thickener may be added. When the sauce is concentrated to about 45% to 50% of the hanging pieces or soluble solids, add appropriate amounts of citric acid and other seasonings, stir and dissolve to remove the pot.
Canning: The jam is hot (not lower than 60 °C) into a bottle that has been cleaned and disinfected and immediately capped. Can also use a variety of film cooking bags.
Sterilization and cooling: A 100°C water bath sterilizes at normal pressure for 10 minutes and then cools down in stages.
Honghui capsule produces gelatin hollow capsule in large scale with well-equipped facilities.
The gelatin hollow capsule is a shell with special color and shape, made of the main raw material of gelatin. It is always used as special packaging of medicines or health care products which have bad smell, light sensitive of unstable,.
The capsules do not need adhesives and numerous excipients during the production process, easy to disintegrate and release in gastric juice.
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Zhejiang Honghui Capsule Co.,Ltd , https://www.hhcapsule.com