This is a kind of preserved fruit preserves. The raw materials are dried with dried hawthorn. The processing techniques are as follows: 1. Raw material treatment: Wash hawthorn kernels, and cook them with hot water for 2-3 minutes until they are softened. Because the hawthorn itself is not rich in flavor, some special flavors can be used to improve, such as the use of roses or osmanthus with aromatic flowers, making rose sauce and sweet-scented osmanthus sauce. Roses and sweet-scented osmanthus are each 1:1 white granulated sugar, and pasteurized and concentrated into rose sauce and osmanthus sauce for use. 2. Hardening and color protection measures: Avoid hawthorn pulp rotting due to direct cooking, so in the pretreatment with 0.3% alum plus 0.1% sodium bisulfite impregnation for 8 hours. 3. Sugar liquid preparation and translucent sugar: The amount of sugar used is hawthorn 0.6-0.7 times, however, it is made into 40% sugar liquid, and 0.05% potassium sorbate is added. The sugar liquid is first boiled, the sugar is dissolved, and then the raw materials are added. Cooking, stirring constantly, in the heating process, the water continuously evaporates, the sugar liquor continuously thickens from the lean, and the hawthorn itself gradually absorbs sugar until the hawthorn becomes translucent, its absorption of sugar is close to saturation, and attention is paid to the slowness of the heat In order to avoid caramelization, it is to cook until the hawthorn becomes translucent, add rose sauce or osmanthus sauce, the amount is about one-fourth of the weight of the raw material, the purpose is to make hawthorn can adhere to the aroma of roses, do not use Too much to avoid increasing costs. 4. Drying: Dry at 60 to 65 degrees Celsius to a finished product with a moisture content of 22 to 24%. 5. Packing: Packed in 1 to 2 capsules or single-packed. 6. Finished product flavor: Rose Hawthorn has aroma of rose, sweet and sour. It is a new product.
Food Sweeteners Chemical Reagent Co., Ltd. , http://www.nsauxiliaryagent.com