Rosa laevigata, also known as sugar jars, sugar thorn fruit, sugar cherry and so on. Rosa laevigata fruit is a wild fruit rich in various nutrients. It has small thorns, many seeds, and is inconvenient for raw food. It is a "third-generation fruit." It is reported that the fruit of Rosa laevigata is rich in vitamin C. Sugars, amino acids, saponins, essential fatty acids, malic acid, citric acid, and the like. The vitamin C content in mature fruits is as high as 1187.3 mg/100 g. The vitamin C has a high physiologically effective reduction (AA) type, accounting for about 90% of the total vitamin C. Therefore, the golden cherry fruit is high quality and efficient. Vitamin C nutrient source. The fruit of the sakura fruit has a complete range of amino acids and contains all kinds of essential amino acids, which are 53.5% of the total amount of amino acids. The mineral elements and B vitamins are also extremely rich, which is a good food processing raw material. . Pharmaceutical Chemicals,Pharmaceutical Raw Materia,Nutrition Enhancers L-Glutamine Feed Additives ,Choline Chloride,Corn Products Co., Ltd. , http://www.sdbiotechnology.com
(2) Raw materials and formulas
Rosa Laevigata juice: 10 kg;
Milk powder: 10 kg;
Honey: 2.0 kg;
White sugar: 3.0 kg;
Propylene glycol alginate (PGA): 0.1 kg;
Sodium carboxymethyl cellulose (CMC-Na): 0.2 kg;
Sodium alginate: 0.1 kg;
High quality mineral water: 45 kg.
(three) strains
Lactobacillus bulgaricus, Streptococcus thermophilus.
(4) Major equipment
Multi-function food processing machine, circulating air separator, high-speed tissue masher, high-speed centrifuge, high vacuum pump, automatic filling and sealing machine, electric high-pressure steam sterilizer, ultra-high temperature instant sterilizer, vacuum tank, water-proof Electrothermal constant temperature incubator, standard purification workbench.
(5) Process
Fruit picking→cleaning→crushing→lifting juice→fine filtration→deodorizing→distributing (sodium alginate, PGA, CMC-Na, white sugar, honey)→degassing→sterilization→inoculation→fermentation→inspection→finished product
(6) Operation points
1 Fruit picking: Rosa Laevigata usually blooms in May, fruit ripens from October to November, when the fruit surface is dark red, red yellow or yellow, the vitamin C content in the fruit is high (above 1000 mg/100 g), soluble solid The content of the material exceeds 30%. The harvested fruit is preferably processed on the same day. If it cannot be processed on the same day, it must be stored at a low temperature of 0 to 5 °C.
2 Cleaning: Put the golden cherry fruit into the bamboo basket and stir it with tap water. This can be used to remove the prickles and bracts of the peel and the fruit puree by grinding between the fruits and the fruits and the walls of the basket. dust. After washing, place the bamboo basket in a deep pool and gently stir the fruit to remove the pests, leaves, leaves and other debris floating on the water. Remove the unqualified fruit and the remaining bracts after draining the water.
3 broken: first break the fruit into 4 to 6 mm fruit pieces, add 2 times the weight of the high-quality mineral water, and stir repeatedly. Because the seed is heavier than the pulp, it sinks to the lowest layer of the container, and the flesh floats on the top of the seed. After standing for 2 hours, gently pick up the pulp piece above and filter all the soaked water into the pulp. It is then placed in a high-speed tissue masher to break into smaller granules of fruit pulp (with a diameter of less than 0.5 mm).
4 Juice extraction: The crushed pulp is placed in a stainless steel pot, heated to 95 ° C with steam, maintained for 2 minutes, then rapidly cooled to room temperature (below 30 ° C), and then the juice is squeezed. Add the same amount of sterile water to the pomace, and then extract the second juice after 6 hours of extraction (the whole process should be aseptic as possible). The remaining pomace is rich in dietary fiber and can be processed into health food. The twice extracted sakura fruit juice was mixed, filtered through a 60 mesh filter cloth and centrifuged.
5 To taste: In the juice, slowly add 5% gelatin solution while stirring, and let stand for 24 hours at room temperature, then use the siphon to absorb the supernatant for preparation.
6 excipient treatment: sodium alginate, PGA and CMC-Na were separately placed in an appropriate amount of warm water, heated to 90 ° C to completely dissolve, and filtered separately into 3 containers for use. First add an appropriate amount of water in a stainless steel pot, add white sugar to the water, heat and stir, wait for the white sugar to completely dissolve, when the temperature of the sugar liquid rises to 50 ° C, slowly add honey, stir while heating, wait for sugar After thoroughly mixing, filter it hot.
7 blending: first add the prepared syrup to the clear and transparent sakura juice and mix well, then add the prepared sodium alginate and PGA solution, then add the degreased instant milk powder, and finally add the CMC-Na solution and mix well.
8 Degassing and sterilization: After degassing with a rotary vacuum pump, it is sterilized by an ultra-high temperature instant sterilizer, sterilized at a temperature of 135 ° C for 4 to 6 seconds, and then rapidly cooled to room temperature.
9 inoculation: on the standardized workbench, according to the aseptic procedure, access 2% production starter, mix in a sterile closed container, prevent air from entering the solution, and then into a 250 ml plastic cup, Cover.
10 Fermentation: Fermentation at a constant temperature of 43 ° C for 6 hours. At this time, the pH of the sakura yoghurt in the cup is between 4.0 and 4.5, which is milky white gelatinous, with the aroma of honey and yoghurt, and the sweet and sour taste in the acid. Refreshing, the number of viable bacteria in yoghurt exceeds 108 / ml, and then transferred to a low temperature of about 5 ° C for storage, can inhibit the activity of lactic acid bacteria, and maintain the quality of the finished product.
(7) Quality standards
Sensory index
Color: milky white with yellowish.
Flavor: It has a harmonious flavor of sakura and yoghurt. It has a pleasant taste, a refreshing taste and no odor.
Tissue state: It is stable curd, the clot is dense and firm, the tissue is fine and uniform, no bubbles, no impurities, no stratification.
2. Physical and chemical indicators
Vitamin C ≥ 500 mg / liter; Amino Acid ≥ 2000 mg / liter; total sugar ≥ 80 g / liter; total acid (calculated as lactic acid) ≥ 0.6%;
Heavy metal content: copper (calculated as Cu) ≤ 10 mg / kg, lead (in terms of Pb) ≤ 1 mg / kg, mercury (in terms of Hg) ≤ 0.01 mg / kg, arsenic (as As) ≤ 0.5 mg / kg .
3. Microbial indicators
Coliforms ≤ 90 / 100 ml; pathogenic bacteria should not be detected.
4. Shelf life is 7 days.