Tsarin Peach Puree

Zaɓin ɗanyen abu → Yankewa → Peeling → Digging → Gyarawa → Rarraba → Sinadaran → Matsakaicin dumama → Gwangwani → Rufewa → Cooling → Shafawa Tanki, Ajiye.

Hanyar samarwa

1.Zaɓin albarkatun ƙasa: Yi amfani da ƴaƴan ƴaƴan ƴaƴan ƴaƴan matsakaicin girma, masu wadatar acid abun ciki, ƴaƴan ƴaƴan ƙamshi masu kamshi a matsayin ɗanyen kayan marmari, da cire ƴaƴan ƴaƴan da ba su cancanta ba kamar mildew da ƙarancin balaga.

2. sarrafa albarkatun kasa: Yanke peeling da tono da sauran matakai tare da gwangwani gwangwani da peaches.

3. Gyara: Dole ne a cire tabo, galls, canza launin, da raunin da ya faru tare da wuka na bakin karfe.

4. Nikakken niƙa: Ana jefa peeled ɗin da aka gyara da kuma wanke su a cikin injin niƙa na nama tare da buɗaɗɗen 8 zuwa 10 mm a cikin farantin hula, mai zafi da laushi cikin lokaci don hana canza launin pectin da hydrolysis.

5. Sinadaran: 25 kilogiram na nama, sukari 24 zuwa 27 kilogiram (ciki har da sukari don laushi), da adadin citric acid daidai.

6. dumama da maida hankali: kilogiram 25 na ɓangaren litattafan almara da 10% na ruwan sukari kusan kilogiram 15 ne, a dafa shi kuma a dafa shi a cikin tukunyar ladle na kimanin minti 20-30, kullum yana motsawa don hana coking, da kuma inganta cikakken laushi na nama.Sa'an nan kuma ƙara ƙayyadadden adadin ruwan sukari mai narkewa, dafa har sai dassun mai narkewa ya kai 60%, ƙara sitaci syrup da citric acid, ci gaba da dumama da maida hankali har sai daskararrun mai narkewa ya kai kusan 66% lokacin da kwanon rufi, da sauri canning.

7. Canning: Sanya puree a cikin kwalban gilashin 454 g wanda aka tsaftace kuma an lalata shi, kuma ya bar sararin da ya dace a saman.Dole ne a tafasa hular kwalba da alfarwa a cikin ruwan zãfi na tsawon minti 5.

8. Rufewa: Lokacin rufewa, zafin jiki na miya kada ya zama ƙasa da 85 ° C.Matse hular kwalbar sannan a juyar da gwangwani na tsawon mintuna 3.

9. Cooling: Matsayin sanyaya ƙasa 40 ° C.

10. Shafa gwangwani da wuraren ajiya: A bushe kwalabe da kwalabe da kuma sanya su cikin ɗakin ajiya a zazzabi na 20 ° C don ajiya na mako guda.

Matsayin inganci

1. Jikin miya jajaye ne ko amber da uniform.

2. Yana da dandano mai kyau na peach puree, ba ya ƙonewa da sauran wari.

3. Jikin miya yana manne kuma an bar shi yana gudana a hankali a saman ruwan, amma ba ya ɓoye ruwan 'ya'yan itace da crystallize ba tare da sukari ba.

4. Jimlar abun ciki na sukari bai gaza 57% ba (dangane da sukari mai jujjuya) kuma abun cikin daskararru mai narkewa bai kasa 65%.

Matakan kariya

1. Idan ana amfani da sukarin gwangwani don adana naman da ya wuce kima, adadin bai kamata ya wuce rabin naman duka ba.

2. Starch syrup na iya maye gurbin 10 zuwa 15% na sukari.