First, the ratio of raw materials (calculated on the basis of 1000g finished product) fresh persimmon 800 ~ 1000g, composite gelling agent 25 ~ 40g, white sugar 600 ~ 750g, lemon 8 ~ 10g. Second, the production of points 1, the plastic: the gelling agent were weighed and mixed separately, then add a small amount of white sugar to make it uniform, and then use warm water to make it melt open. 2, raw material cleaning: the use of mature persimmon fresh fruit or fruit that is not fully mature, digging out the rotten part, wash it thoroughly with water after use. 3, slicing, pre-cooking: In order to facilitate the beating, persimmon can be cut into pieces, into the water and cook for a period of time, to boil soft for the degree. Cut the persimmon should use stainless steel to prevent browning persimmon. 4. Beating and homogenization: After the fresh persimmon is boiled and softened, it is added into the beater and beaten into liquid. At the same time, the seeds and part of the peel are removed, but the liquid from the beater is still very rough, which will affect the taste and toughness of the product. Therefore, it is necessary to repeatedly colloid mill and homogenizer to grind it. 5, color protection: the pH of the slurry is adjusted to the acidic range, adding appropriate amount of anti-chemical agent and color protectant different Vc sodium and metal ion chelating agent EDTA to prevent persimmon browning. 6, pick up the plastic: Persimmon itself contains a certain amount of pectin, to extract it out there to reduce the amount of gelling agent and reduce product costs. The slurry was adjusted to pH 3.0 to 4.5 with phosphoric acid and incubated at 85°C to 95°C for 30 to 45 minutes. If the pH is too low or the temperature of the gum is too high, the hydrolysis of the pectin will be exacerbated and the gelation ability of the pectin will be reduced. 7. Hot sugar: Add a certain amount of white sugar in the gum solution, stir and heat to 85°C～95°C, and heat sugar for 45-60 minutes. 8. Ingredients: Mix the compound gelling agent with hot sugar liquid, add the complete citric acid that has been dissolved with a small amount of water, and adjust the pH value range from 2.8 to 3.2. The liquid temperature at the dosing time does not exceed 80°C and the time does not exceed. 20 minutes is better. 9. Drying: The drying process is an extremely important part of the quality of persimmon cake products. Must ensure that the whole moisture of the persimmon cake evaporates at a more uniform rate. Avoid high temperatures at the beginning and the water evaporates too quickly. This will easily form a layer of dura on the surface of the persimmon cake, affect the evaporation of the water inside the cake, and the product is not easy to dry. Can easily cause product porous, thus affecting the texture and taste of the product. The preferred drying method is to incubate at 60° C. for 3 to 4 hours, then increase the temperature to 70° C. to 80° C., hold for 4 to 5 hours, and finally hold at 60° C. to 70° C. for 4 to 5 hours. 10. Film stripping and packaging: The process should be carried out hot, otherwise it will increase the difficulty of stripping and forming and reduce the product yield. General use of 50 °C ~ 60 °C temperature stripping, the effect is better, and after the package Serve.
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Selexipag Intermediates
Cas 475086-75-0,Selexipag Intermediates,6-Diphenylpyrazine
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