(2) Peeling: Heat 10% sodium hydro chloride solution to 95-98°C, pour the jujube into 2-3 minutes, remove it immediately when the jujube is dark, rinse with cold water, and dilute hydrochloric acid in water. Neutrality with extra base. Remove the jujube and rinse it with water.
(3) Soaking sulfur: soak the dates in 0.3% sodium sulfite water for 30-50 minutes, remove and drain.
(4) candied: first boiled water, add sugar into 40Bx concentration of sugar water and add about 0.4% acid. After saccharification is good, pour no skin date for about 400 minutes, and constantly stir with a wooden spatula to make the jujube evenly heated and prevent scorching. Add 5%, 7%, 9%, 11% white sugar and 30Bx cold syrup four times and boil until the sugar concentration is approximately 60Bx.
(5) sugar immersion: together with the sugar into the cylinder into the jujube, continue to soak for 8 hours, to promote the jujube as much as possible to suck sugar.
(6) Litter sugar: Drain the dates into the drawer to drain the remaining sugar solution.
(7) Baking: The baking tray is sent to the drying room and baked at 65-70°C for 15 hours until it is tack-free. Since the product is peeled, its sugar absorption and dehydration drying time are shorter than candied dates.
(8) Weighing: Weighing must be performed prior to weighing, and those who have incomplete or inconsistent meat should be excluded. In addition, those who are spotted and have peels and other impurities must be selected. After weighing, a bag of 250g and 500g was weighed.
(9) Packing: Put jujube that has passed the test and put it in a plastic bag with a logo printed on it, and finally seal it tightly and put it into storage.
Freeze Drying
The full name is Vacuum Freeze Drying, also known as Drying by
Sublimation. It is used to freeze the liquid material into a solid.
Under the conditions of low temperature and pressure reduction, the
sublimation performance of ice is utilized, A method to dehumidify the material to achieve the purpose of drying.
Vacuum freeze-drying to a large amount of water-containing substances, pre-cooled to freeze the solid. The
water vapor is then sublimed directly from the solids under vacuum
while the material itself remains in the ice shelf when it is frozen, so
it dries and remains unchanged in volume and becomes porous with good
rehydration performance. Freeze-dried vegetables
or foods, its most important feature is to retain the color, smell,
taste, shape and original nutrients of nutrients, also known as
aerospace food, is today's natural, green, safe and nutritious food.
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Production Specification Sheet
|
Product Name |
Country of Origin |
Ningxia in China |
|
ANALYSIS |
SPECIFICATTION |
TEST METHODS |
|
|
Product Name |
FD Goji Powder |
SD Goji Powder |
|
|
Color |
Orange-yellow or Orange-red |
Organoleptic Inspection |
|
|
Odor |
Characteristic, no other odor |
Organoleptic Inspection |
|
|
Taste |
Characteristic |
Organoleptic Inspection |
|
|
Characters/Appearance |
Fine particles or powder, slightly caking |
Organoleptic Inspection |
|
|
Impurity |
No visible foreign material |
Organoleptic Inspection |
|
|
Loss on drying/Moisture(%) |
NMT 10.0 |
NMT 8.0 |
GB5009.3 |
|
Total Sugar(glucose%) |
NLT 40.0 |
NLT 20.0 |
GB/T18672 |
|
Protein(%) |
NLT 4.0 |
NLT 4.0 |
GB5009.3 |
|
Leads(Pb) mg/kg |
NMT 0.5 |
NMT 1.0 |
GB5009.12 |
|
Arsenic(As) mg/kg |
NMT 0.3 |
NMT 0.5 |
GB/T5009.11 |
|
Total Plate Count(cfu/g) |
NMT 30000 |
GB4789.2 |
|
|
Coliform(MPN/100g) |
NMT 90 |
NMT 30 |
GB4789.3 |
|
Mold(cfu/g) |
NMT 25 |
NMT 20 |
GB4789.15 |
|
Yeast(cfu/g) |
NMT 25 |
NMT 20 |
GB4789.15 |
|
Pathogen |
Negative |
GB4789.4, GB4789.5, GB4789.10, GB/T4789.11 |
|
|
Shelf Life |
12 months if stored in a cool ventilated dry place |
|
Storage |
It should be stored under cool, well ventilated, and dry condition |
|
Package |
Internal: Double composite bag. External: Carton |
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Goji Freeze-Dried Powder,Freeze Dried Goji Powder,Freeze Dried Goji Berry Powder,Organic Freeze Dried Goji Berry Powder
Ningxia Wolfberry Goji Industry Co.,ltd , https://www.nx-wolfberry.com