Production of cactus pulp

Cactus is rich in nutrients, its stem contains Sanyin, malic acid, glassy tartrate, tartaric acid, resin, protein; ash contains 24% potassium carbonate; Fruit contains protein, sugar; seeds contain fatty oil; flower contains isorhamnetin and canopy Prime and so on. Cactus stems also contain vitamin A, vitamin C, iron, magnesium, calcium, phosphorus, manganese, copper, zinc, cobalt, nickel and other elements, in addition to chloride ions. Each 100 grams of fresh cactus contains 220 micrograms of vitamin A, which is higher than the content of tomatoes. Each 100 grams of fresh cactus also contains 16 milligrams of vitamin C, 2.7 milligrams of iron and 1.6 milligrams of protein, and can produce 105-126 J of heat. The results show that cactus contains high levels of calcium and iron. It is higher than food, vegetables, fruits, fish, meat and eggs. Copper and zinc content are similar to other vegetables, fruits, fish, meat, and eggs. Because cactus contains the above ingredients, it determines the therapeutic and medicinal effects of cactus and its pharmacological activity. The medicinal use of cactus in China has been passed down from the long-term experience and used and developed. Cactus, as a medicinal herb, was first contained in the "Compendium of Compendium of Compendium of Materia Medica" written by Zhao Xuemin in the Qing Dynasty in China. According to the book, the cactus has a faint, cold taste, functions to qi and activate blood circulation, clears heat and detoxifies, reduces swelling, relieves pain, invigorates the spleen, relieves diarrhea, calms the urination and diuresis, and can be taken internally and externally to treat various diseases. "Guizhou Folk Medicine" contains: Cactus is a nourishing and strengthening agent for the stomach, but also can make up the spleen, relieve cough, calm down the nerves, cure heart and stomach ache, snakebite and edema. Modern medical studies have shown that cacti can enhance human immunity and have a certain effect on certain cancers, cardiovascular and cerebrovascular diseases and diabetes. In June 1998, the inspection report of the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine showed that edible cactus is rich in protein, minerals, vitamins, carotene, and 18 kinds of amino acids. The edible cactus has a wide range of development prospects because it integrates various functions such as food, medicinal use, health care, beauty, and viewing. This article was developed on the production of cactus fruit. 1. Cactus candied fruit production process Cactus selection → decoction, skin → cutting → lime soaking → rinse → fermentation → precooking → sugar dip → 1st candied → 2nd candied → cool → dried cactus Fruits and vegetables 2, operating points 1, the choice of materials: choose to grow old palm tablets more than 2 months. No matter which type of palm piece is used, it should have the following 4 requirements: (1) No disease or insect damage; (2) Green color or dark green; (3) Good freshness; Storage time of tender palm piece after picking shall not exceed 3 days; The time does not exceed 1 week; (4) Within the storage period, it does not lick, freeze, or injure. If there is a small amount of lesions, wormholes, or deterioration in the palm, it must be removed immediately. The tender palm piece not only has a good taste, is not hard, has a crisp and crisp flavor, and is easy to process. It does not need peeling or ribbing, and it also eliminates the cumbersome procedures of color protection and crisp protection. The advantage of the old palm piece is that the palm piece is thick, and it is easy to cut it into various strip shapes when cooking, and its fragrance is richer than the young palm piece. 2, to stab, skin: First brush with a brush to burr, and then wash the surface of the dust, dirt. For the old palm slices, the skin must be peeled off with a knife, and then the coarse tendons (vascular bundles) should be removed with large tweezers, washed with clean water, and the white leaves removed. No skin residue with any green color is allowed. Otherwise it will affect the appearance and taste of the finished product. 3, cut strip: cut 30 mm long, 20 mm wide, 8 mm thick strips. 4, soaking: the preparation of lime water, according to the ratio of 0.5 kg of lime per 5 kg of water, the water will be calcified to open and stir. The precipitated supernatant is taken, filtered with gauze, the filtrate is poured into a container, and the cut cactus meat is put into lime water so that it is completely immersed. If it floats, it can be pressed with a wooden board, so that the cactus is completely immersed. Generally soaked for about 4-8 hours, generally shorter cactus time is shorter when soaking, old cactus time is longer, so that the cactus hardening stereotypes, and then removed. 5. Deashing: Remove cactus meat that has been soaked in lime in clean water and wash the surface lime. And then soaked with water for about 12 hours, once every 2-3 hours for a total of water, a total of 6 times for water. In the early stage, the water must be changed, and the later period can be slightly longer. When the pH value of the aqueous solution after deashing is 7, it basically meets the requirement. 6. Fermentation: After cactus meat has been deashed, soak it in fresh water for 16-20 hours to make it slightly fermented to increase transparency. A small amount of white sugar can also be added during fermentation to speed up the fermentation. Fermentation temperature can be controlled at about 30 °C. After the fermentation, the cactus meat pieces were taken out and drained. 7, pre-cooked: add half a pot of water in the pot, then add 0.2% white locust, when the water temperature reaches 100 °C quickly put cactus small pieces, cook for 5-8 minutes, to the bending of the palm is not easy to break for the degree, and then Immediately add cold water and cool. After cooling, remove and drain. 8, sugar soaked: Weigh the cactus, then press 5 kilograms of cactus meat, add 3 kg of high-quality white sugar, and add 0.2% sodium bisulfite, stir in the sugar, and then put a layer of palm layered Sugar, sprinkle some sugar on top of the top layer, cover the palm, sugar for 48 hours. 9, the first candied: the preserved sugar into the pot to boil, sugar concentration maintained at 50%, then pour the cactus bar, cook 15-20 minutes, pour into the basin, and then The sugar liquid floods the cactus bar and is immersed for 2-3 days. 10. The 2nd candied sauce: Remove the cactus bar from the sugar solution and drain it to the sugar solution. Another pot in the pot into the sugar solution, the concentration of sugar is 70%, after boiling, then pour the cactus bar, turn the pot often turn, cook for 20-30 minutes, when the sugar solution to 118-120 °C, The water evaporates, and the sugar liquid is thick and sticky. The cactus pieces are transparent. 11. Cooling: Preservatives are added to the cactus block after the pan has been removed, and the shovel is used to continue turning so that all the syrup is stained on the palm rest. Cooling with a blower. 12. Baking: The candied cactus strips are put into the barn and placed in the barn for low-temperature baking (generally at about 50° C.), and the baking is stopped when the moisture drops to 17%. 13. Packing: After the finished product is cooled, it will be bagged and packaged according to the finished product's completeness and color. Third, the characteristics of finished products High-quality cactus clams requirements: complete bar, uniform color appearance, no mildew, sugar content of 75-80%, moisture content of 17%.

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