First, the process flow: Raw material selection → peeled → sulfur immersion → blanching → chilling → cleaning → drying → finishing → grading → packaging → sales. Second, the operating points: 1. Raw material selection: Select the steamed bread with fresh, normal color, no damage, and no deterioration. 2. Peeling: Place the selected steamed buns on the peeling machine, and at the same time flush the water. Because the steamed buns are easily browned after being exposed to the air after being peeled, flushing can properly shield the air. Can also be peeled by hand, also need to flush. 3. Sulphur soaking: Put the peeled buns into the soaking solution prepared with 0.2% vitamin C, 0.2% citric acid, and 0.3%-0.5% sodium sulfite in time and soak for 5 minutes—10. Minutes, and ensure that all liquids have not been steamed, in order to achieve color protection, bleaching, anti-corrosion purposes. However, the soaking time should not be too long. Although the whitening effect after bleaching is improved, the sulfur taste is very heavy and it cannot be eaten. 4. Boil: Remove the steamed bread from the soaking liquid and immediately put it into boiling water at 100°C for 30 seconds to 40 seconds. The blanching is for the purpose of inactivating the activity of the enzyme, preventing non-enzymatic browning, and at the same time achieving the purpose of sterilization. 5. Drifting cold: After the blanching, the steamed buns should be rapidly rinsed with cold water containing citric acid and cooled. 6. Cleaning: Put the steamed bread into clean water and stir it thoroughly to wash the residue on the surface of the steamed bread. The cleaning time should be slightly longer. 7. Drying: It can be dried naturally or mechanically. It is no longer possible to have shiny bead on the surface of the skull. 8. Finishing and grading: After the dried steamed buns are slightly finished, they are sorted by shape and size. 9. Packaging and sales: The graded taro should be packaged in plastic bags or other packaging materials. It is advisable to have 90% fullness and then enter the market for sale. Third, the finished product quality standards: Most of the finished product is white, some natural green color. The taste of food is odor-free, soft, creamy, and free of coarse fiber.
The production process of Clarified Goji Berry Juice is our company's independent intellectual property right. On the basis of the original patented technology of Goji Berry Juice of our company, we brought in the Italian imported equipment, thus we can keep the effective components of Goji Berry juice, and its unique flavor, reddish brown color, clear and bright luster, without any preservatives, the shelf life of the juice can be 18 months.
Appearance
1) Color: Brownish red or deep brownish red
2) Taste & Odor: Fresh Goji Berry juice taste and smell, no peculiar smell.
3) Histomorphology: The product is semitransparent, allowing a small amount of fine sediment after standing
4) Impurity: No visible foreign impurities
Physics & Chemical Specification
1) Brix(%): ≥45.0
2) Total Acid(g/100mLas Citric Acid): ≥0.8
3) pH: 3.5-4.5
Microorganism Specification
1) TPC (CFU/mL): ≤100
2) Yeast (CFU/mL): ≤100
3) Mould (CFU/mL): ≤10
4) Coliform (CFU/mL): ≤10
Additive
NO
Country of Origin
ZHONGNING, NINGXIA, CHINA
Package
1) Inner package is 200kgs aseptic bag, outer package is opening steel drum.
2) Inner package is 25kgs aseptic bag, outer package is opening steel drum.
Storage
Should be stored at room temperature in clean, cool, dry warehouse, prevent sun, rain, and not be stored with corrosive, toxic, and smelly item. With these conditions, product shelf life is 18 months. (suggestion: 5-8℃).
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Ningxia Qixiang Biologic Foodstuff Co., Ltd. , http://www.qxgoji.com