Pineapple fruit can be processed many products, but its use of by-products is also valuable, such as pineapple center part of the fiber, hard tissue, water content and pineapple pulp processing will affect the quality of products, especially canned pineapple processing plants, such as pineapple core Not using is a loss. Here is a description of the processing techniques for producing preserved fruit using pineapple cores as follows:
1. Wash the core of the bar-shaped pineapple with clean water, cut off the unclean part of the head and tail, and then cut it into thick, uniform, oblique or cylindrical granules with a length of about 1 cm. Cut into 2% salt water.
2. Bleaching: Remove the pineapple core from the brine, rinse with water and immerse it in 0.1% sodium bisulfite solution for 3 to 4 hours.
3. Blanching: Put in hot water at 55 degrees Celsius for 1 to 2 minutes. Drain and drain.
4. Candied: Preparation of 50% sugar concentration, 50 kg of raw materials with sugar 30 kg, add 30 kg boiled dissolve into a concentration of 50%, then add 0.2% citric acid, 0.05% potassium sorbate was added to stainless steel to add pineapple core Cook, stir, and cook until the core of the pineapple is in a transparent state, indicating that the raw material is nearly full of sugar. At this point, the sugar concentration is more than 65%, and heating can be stopped.
5. Drying: The pineapple core is picked up from the concentrated sugar liquid, spread in a shallow basin, and sent to the baking room for drying at 60-65 degrees Celsius, and its moisture content is about 20%.
6. Packaging: Packed in a small box and packaged with moisture-proof paper.
7. Product quality requirements: The product requires golden color or orange color, uniform color, crisp texture, sweet and sour, and original fruit flavor.
1. Wash the core of the bar-shaped pineapple with clean water, cut off the unclean part of the head and tail, and then cut it into thick, uniform, oblique or cylindrical granules with a length of about 1 cm. Cut into 2% salt water.
2. Bleaching: Remove the pineapple core from the brine, rinse with water and immerse it in 0.1% sodium bisulfite solution for 3 to 4 hours.
3. Blanching: Put in hot water at 55 degrees Celsius for 1 to 2 minutes. Drain and drain.
4. Candied: Preparation of 50% sugar concentration, 50 kg of raw materials with sugar 30 kg, add 30 kg boiled dissolve into a concentration of 50%, then add 0.2% citric acid, 0.05% potassium sorbate was added to stainless steel to add pineapple core Cook, stir, and cook until the core of the pineapple is in a transparent state, indicating that the raw material is nearly full of sugar. At this point, the sugar concentration is more than 65%, and heating can be stopped.
5. Drying: The pineapple core is picked up from the concentrated sugar liquid, spread in a shallow basin, and sent to the baking room for drying at 60-65 degrees Celsius, and its moisture content is about 20%.
6. Packaging: Packed in a small box and packaged with moisture-proof paper.
7. Product quality requirements: The product requires golden color or orange color, uniform color, crisp texture, sweet and sour, and original fruit flavor.
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