Natural Plant Extract is a kind of solid powder obtained by cleaning, extracting, concentrating and spray drying Chinese herbal fruits and vegetables, without adding any other ingredients; The effective components and essence of plants are extracted, which improves the full utilization rate of plants and is beneficial to human absorption.
The components of plant extracts can be divided into glycosides, acids, polyphenols, polysaccharides, terpenoids, flavonoids, alkaloids and so on. For example, the main component of green tea extract is tea polyphenols. Ginseng extract mainly contains a variety of ginseng monomer saponins; According to different characters, it can be divided into extract, powder, lens, etc., such as violet leaf extract, hang white chrysanthemum extract. Natural Plant Extract,Paeony Extract,Licorice Root Extract,Dong Quai Root Extract Fufeng Sinuote Biotechnology Co.,Ltd. , https://www.sinuotebio.com
Frozen mango block processing technology
Mango is low in acid, sugar to acid ratio is about 40, vitamin C content is not too high, but the content of β-carotene is ranked first in tropical fruits. Quick-frozen mango pieces are quick-frozen mango products made by cutting fresh mangoes after a series of processing. This extends the storage time of mangoes and facilitates long-distance transportation. Fresh and mature mangoes are processed into quick-frozen mango pieces to maximize the original flavor, color and nutrient content of mangoes. Operation points: 1, select the fruit. Choose mature juicy, shiny fresh mangoes, remove rot fruits, wormholes and other fruit. 2, cleaning. Rinse with flowing fresh water to remove impurities such as dust, sediment, and microorganisms adhering to the surface of the peel. Or use a drum type washing machine for cleaning, and use the friction between the fruit and the drum wall to wipe away dirt and other impurities on the surface. 3, peeled and enucleated. The washed mangoes were immediately peeled and enucleated. Can be manually peeled, cored, cut (note that mango pulp can not directly contact the metal surface, use stainless steel knife to cut), and then the cut mango fruit pieces from the conveyor belt to the pre-cooker for precooking. 4, blanching, cooling. Steam is used to directly perform continuous blanching of the fruit pieces, and the blanching temperature is controlled at 100° C. or higher for 1 to 2 minutes. By blanching to protect the color of the fruit pieces to reduce the loss of pulp juice. The fruit pieces after the blanching should immediately enter the cooling tank for cooling in order to prevent the texture of the fruit pieces from becoming soft. 5, low temperature dip sugar. The mango fruit pieces cooled by the cooling tank enter the low-temperature sugar liquid for low-temperature dipping sugar treatment. The concentration of sugar is generally between 25 and 35 Brix. 6, bagging, sealing. The fruit pieces after the low-temperature dipping sugar were bagged according to the ratio of the fruit pieces and the sugar solution of 3:1, and were sealed by heat sealing with a vacuum sealer. 7, quick-frozen. The bagged and sealed mango fruit pieces are immediately frozen and frozen at a freezing temperature of -35°C to 40°C, and are sought to be completed in a short period of time so as to ensure that the pulp moisture freezes in the original position into fine ice crystals without causing its structure. Destruction reduces the loss of nutrients after thawing. 8, inspection, packing. After the quick-frozen fruit pieces are inspected, they can be packed after being qualified. 9, low temperature storage. After storage, it should be stored at a low temperature of -18°C to 20°C. Quality standards: 1. Sensory indicators. Color: white or light yellow, translucent; smell, taste: sweet and sour, rich mango flavor; product smell, taste: close to fresh mango; packaging: clean and tidy, no leakage, appearance without impurities. 2, health indicators. E. coli and pathogenic bacteria must not be detected.
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