I. Apple chips processing
The apple chips are vacuumed and the water in the apple is evaporated to obtain a product containing about 5% moisture. It contains no pigment, no preservatives, and is rich in fiber. It is a pure natural snack food. The processing points of apple chips are:
1 Raw material cleaning: Use a mixture of 1% sodium hydroxide and 0.1-0.2% detergent, soak in warm water at 40°C for 10 minutes, and then remove and wash the detergent on the surface of the fruit.
2 slices: remove pests and rot parts, go to flower buds, stalks. Sliced ​​with a slicer, about 5 mm thick, uniform thickness.
3 color protection: Weigh 400 grams of salt, 40 grams of citric acid, dissolved in 40 kilograms of water, pay attention to citric acid and salt to be fully dissolved, and timely cut the cut fruit pieces in the color protection solution.
4 Fixing: Add 4 to 5 times the weight of water in the killing pot. After boiling, add the fruit pieces for 2-6 minutes.
5 Soaking sugar: Prepare 60% sugar syrup, take 20kg, and dilute to 30% sugar. The crushed fruit pieces are immersed in the prepared syrup. Each time the fruit pieces are soaked, the sugar content of the syrup will be reduced. It is necessary to add high-intensity syrup to ensure that the sugar content of each syrup is 30%.
6 Vacuum frying: Fill the fryer with oil, raise the oil temperature to 100°C, put the frying basket with the fruit pieces in the fryer into the frying equipment, close the material door, start the vacuum pump, cool water and refuel When the device reaches a vacuum pump of -0.095 MPa, the frying basket is placed under the oil surface, fried until the liquid level is stable, the frying basket is lifted from the oil, and evacuation continues for 2 minutes. Close the valve, stop the vacuum pump, break the vacuum, remove the fry basket, and place it in the deoiler.
7 Deoiling: Start the centrifugal deoiler and vacuum pump. Evacuate -0.09 MPa. Deoil for 3 minutes.
8 Bagging: Pour the apple crispy chips on the operating table, open the sticky pieces in time, and pick out the unbroken and spotted fruit pieces. After the fruit pieces are allowed to dry to room temperature, weigh, bag, and heat-sealed. Machine sealed, boxing can be.
Second, the method of apple fruit wine
Raw material selection: choose the residual, time, and fruit of no sales value as raw materials. The varieties with high juice yield and high sugar content such as Guoguang, Hongyu and Fuji are preferred.
Cleaning: First, dip the apple in 1% to 2% dilute hydrochloric acid solution to remove pesticide contamination. Then rinse with clean water, thoroughly remove dirt, debris, etc., rotten fruit as much as possible to remove the rotten part, and finally removed to dry.
Broken juice: The washed and dried apples are crushed in a pulper. In order to avoid breaking the seeds, the distance between the blades of the beater should be properly adjusted. The crushing pieces of apple, juice, etc. are placed in a ceramic jar and allowed to stand for 10 to 12 hours. Then press with a pressure of 26 kilograms per square centimeter. Finally, the pulp was filtered with sterile gauze.
Adjusting the liquid: Immediately after obtaining the fruit juice, appropriate amount of sulfur dioxide gas is introduced to make the concentration in the juice reach 75 mg/kg, and then the sugar and acid content of the adjusted juice are 10% to 14% and 0.4% to 0.6%, respectively.
Recipe fermentation: Inoculate distiller's yeast (or distiller's grains, yeast extract, etc.) according to the mass ratio (the ratio of juice and lychee after adjustment is 100:7-10), and then ferment at an ambient temperature of 28°C-32°C. A few hours later, a rustle like mulberry leaves can be heard. At the same time, the foam on the surface of the juice can be seen. If the ambient temperature is too low (below 10°C), it takes 3-4 days to see the fermentation reaction and the reaction is not strong. It takes at least 2 weeks to complete the fermentation process. After the end of the fermentation, the upper part of the liquid is clarified without slag, and it smells of wine. At this time, the alcohol content can generally reach about 10%. Finally, the upper clear liquid is poured into the barrel for post-fermentation. This process takes about one month. After the end of fermentation, sulfur dioxide gas is introduced to make the content 100 mg/kg, which can effectively prevent corrosion.
Aging: First of all, within half a month, the alcohol content of the new wine should be adjusted from 10% to 18% to 20%, then aged below 20°C, and the finished product cider can be obtained after six months.
The apple chips are vacuumed and the water in the apple is evaporated to obtain a product containing about 5% moisture. It contains no pigment, no preservatives, and is rich in fiber. It is a pure natural snack food. The processing points of apple chips are:
1 Raw material cleaning: Use a mixture of 1% sodium hydroxide and 0.1-0.2% detergent, soak in warm water at 40°C for 10 minutes, and then remove and wash the detergent on the surface of the fruit.
2 slices: remove pests and rot parts, go to flower buds, stalks. Sliced ​​with a slicer, about 5 mm thick, uniform thickness.
3 color protection: Weigh 400 grams of salt, 40 grams of citric acid, dissolved in 40 kilograms of water, pay attention to citric acid and salt to be fully dissolved, and timely cut the cut fruit pieces in the color protection solution.
4 Fixing: Add 4 to 5 times the weight of water in the killing pot. After boiling, add the fruit pieces for 2-6 minutes.
5 Soaking sugar: Prepare 60% sugar syrup, take 20kg, and dilute to 30% sugar. The crushed fruit pieces are immersed in the prepared syrup. Each time the fruit pieces are soaked, the sugar content of the syrup will be reduced. It is necessary to add high-intensity syrup to ensure that the sugar content of each syrup is 30%.
6 Vacuum frying: Fill the fryer with oil, raise the oil temperature to 100°C, put the frying basket with the fruit pieces in the fryer into the frying equipment, close the material door, start the vacuum pump, cool water and refuel When the device reaches a vacuum pump of -0.095 MPa, the frying basket is placed under the oil surface, fried until the liquid level is stable, the frying basket is lifted from the oil, and evacuation continues for 2 minutes. Close the valve, stop the vacuum pump, break the vacuum, remove the fry basket, and place it in the deoiler.
7 Deoiling: Start the centrifugal deoiler and vacuum pump. Evacuate -0.09 MPa. Deoil for 3 minutes.
8 Bagging: Pour the apple crispy chips on the operating table, open the sticky pieces in time, and pick out the unbroken and spotted fruit pieces. After the fruit pieces are allowed to dry to room temperature, weigh, bag, and heat-sealed. Machine sealed, boxing can be.
Second, the method of apple fruit wine
Raw material selection: choose the residual, time, and fruit of no sales value as raw materials. The varieties with high juice yield and high sugar content such as Guoguang, Hongyu and Fuji are preferred.
Cleaning: First, dip the apple in 1% to 2% dilute hydrochloric acid solution to remove pesticide contamination. Then rinse with clean water, thoroughly remove dirt, debris, etc., rotten fruit as much as possible to remove the rotten part, and finally removed to dry.
Broken juice: The washed and dried apples are crushed in a pulper. In order to avoid breaking the seeds, the distance between the blades of the beater should be properly adjusted. The crushing pieces of apple, juice, etc. are placed in a ceramic jar and allowed to stand for 10 to 12 hours. Then press with a pressure of 26 kilograms per square centimeter. Finally, the pulp was filtered with sterile gauze.
Adjusting the liquid: Immediately after obtaining the fruit juice, appropriate amount of sulfur dioxide gas is introduced to make the concentration in the juice reach 75 mg/kg, and then the sugar and acid content of the adjusted juice are 10% to 14% and 0.4% to 0.6%, respectively.
Recipe fermentation: Inoculate distiller's yeast (or distiller's grains, yeast extract, etc.) according to the mass ratio (the ratio of juice and lychee after adjustment is 100:7-10), and then ferment at an ambient temperature of 28°C-32°C. A few hours later, a rustle like mulberry leaves can be heard. At the same time, the foam on the surface of the juice can be seen. If the ambient temperature is too low (below 10°C), it takes 3-4 days to see the fermentation reaction and the reaction is not strong. It takes at least 2 weeks to complete the fermentation process. After the end of the fermentation, the upper part of the liquid is clarified without slag, and it smells of wine. At this time, the alcohol content can generally reach about 10%. Finally, the upper clear liquid is poured into the barrel for post-fermentation. This process takes about one month. After the end of fermentation, sulfur dioxide gas is introduced to make the content 100 mg/kg, which can effectively prevent corrosion.
Aging: First of all, within half a month, the alcohol content of the new wine should be adjusted from 10% to 18% to 20%, then aged below 20°C, and the finished product cider can be obtained after six months.
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