Xinjiang Green Raisin Processing Technology
2020-03-07 04:06:25
Xinjiang nuclear-free white and green raisins, also known as Xinjiang green raisins, from the so-called "green pearl" of the fruit world of Xinjiang seedless white grapes, dried from. It is one of the major traditional specialties in Xinjiang.
Xinjiang Uygur Autonomous Region is the only green raisin producing area in China. According to research, it has been cultivated for more than 1,000 years. The Turpan Basin in Xinjiang has an annual output of approximately 5,000 tons of green raisins in recent years and is sold both at home and abroad. As Xinjiang Turpan Basin has a particularly suitable climate for grape growing and making dry, Xinjiang Uygur fruit growers have the experience of cultivation of seedless white grapes and traditional skills of making raisins, making the Xinjiang green raisins beautiful appearance, excellent quality, and forming color, smell and taste. , Form "four must", famous Chi Chinese and foreign.
Product features Xinjiang green raisins are crystal-clear, resembling spun silk and evenly distributed. The skin is thin and seedless, full of fruit, soft flesh, sweet and sour palatability, delicious taste, rich aroma and unique flavor. full of nutrition. No pesticide residues. And conducive to carrying and storage.
Nutritional value Xinjiang green raisin has high sugar content of 78.2 to 81.1%, containing organic acid production methods
First, the traditional nature of the farm dried
1. Fruit harvesting: The dry, seedless white grapes must be fully ripe. The sign is that the ear stems are white, and the fruit is squeezed with fingers. The juice flows out slowly and has strong adhesion. The sweetness of each berry when tasted Consistent. It is generally harvested from mid-August to mid-September.
2. Finishing of the raw materials: The dry branches in the ear were removed and the unqualified fruit with mildew or discoloration was removed with a fruit peel. Hanging wooden hanging pieces of hardwood used for grape ears, one end is tied to the top of the hanging house using hemp rope or iron wire. There are enough vent holes on the walls of the airing room. Drying ear valley called "hanging thorn." Hang a row, tie it in a row, and hang it from the bottom to the top, stacked in layers, like a pagoda, hanging directly to the roof. After 3 to 4 days after hooking, some of the fruit of the ear fall off and should be promptly cleaned. Clean it once every 2 or 3 days until it does not fall off. The detached raisins were produced by letting the ears and fruit pieces exposed to sunlight.
The dry air-making room is located in the Gobi or in the desert, surrounded by empty areas, without plant, high temperature, dry, hot air bursts. The average temperature in the air-conditioned room is about 27°C, the average humidity is about 35%, and the average wind speed is 1.5-2.6 meters per second. After about 30 days of dryness, it can be completely punctured. Generally, 1 kg of raisins can be made from every 4 kg of fresh grapes.
3. Finished product handling: Shake the hook to make the raisins fall off. Rub a little bit and use the windmills, sieves or natural wind to remove stalks, dried leaves, pods and other impurities. Then according to the fullness of color and degree of sweet and sour artificial grading, packaging, storage and sale.
Second, fast cold soaking dry
1. Immersion solution and its emulsification: In 1977, the Institute of Horticulture, Xinjiang Academy of Agricultural Sciences and other units mixed 0.6 g of potassium hydroxide and 6 ml of 95% ethanol, and added 3.7 ml of ethyl oleate, shaken, and blended in 1 000. Milliliter of 3% potassium carbonate aqueous solution, while stirring while stirring to obtain alcohol-soluble alkaline oil emulsion.
2. Dip: Immerse the ripening ear in the emulsion for 30 seconds to 5 minutes until the fruit surface is completely moist and translucent. On the production, it is rinsed off in 1 minute to remove the residual liquid on the fruit surface, and dried and dried. The dehydration rate was 64% after 72 hours of leaching and 76% after 5 days, which was about 2 times that of non-impregnation. The seventh day was basically dry, which shortened the drying time by 3/4 to 4/5 than the natural dryness of the farmhouse. After continuous immersion for 30 to 50 times, new liquid must be added to maintain the dehydration rate.
3. Drying: The grapes after cold soaking are dried by drying, drying or drying. Dry airing can maintain the traditional green and flavor of the seedless white grape, and the color is brighter and clearer, the fruit is more full and clean, less sugar is lost, and the quality is improved. Dried in the sun, easy to operate, shorten the drying time. The sun-dried raisins are red, gold-red, and yellow-faced or light-green. Although the product color is not uniform, but bright and pleasing, has become a new variety of seedless white raisins. The immersed grapes were baked in an electric thermostatic blast oven at about 5°C for 42 hours, and the dehydration rate had reached 70%. It remains green after it is dry.
Irradiation preservation Institute of Atomic Energy Research, Xinjiang Academy of Agricultural Sciences In 1982, Xinjiang green raisins were irradiated with cobalt 60 rays, and deposited for 113 days at room temperature (20°C). No color, smell, taste, shape, and nutritional components were found to be defective. Variation, intact rate of 100%, and reduced tannin content, there is the role of improved varieties. The raisins are not in direct contact with the radiation source in the radiation field, and no secondary radioactivity and other toxic substances are produced after the radiation. After the complete determination, the food is safe to eat. Radiation treatment protects Xinjiang green raisins from insect pests and discoloration during storage and sale. It can be stored across the year to ensure the economic value of Xinjiang Green Raisin.
Xinjiang Uygur Autonomous Region is the only green raisin producing area in China. According to research, it has been cultivated for more than 1,000 years. The Turpan Basin in Xinjiang has an annual output of approximately 5,000 tons of green raisins in recent years and is sold both at home and abroad. As Xinjiang Turpan Basin has a particularly suitable climate for grape growing and making dry, Xinjiang Uygur fruit growers have the experience of cultivation of seedless white grapes and traditional skills of making raisins, making the Xinjiang green raisins beautiful appearance, excellent quality, and forming color, smell and taste. , Form "four must", famous Chi Chinese and foreign.
Product features Xinjiang green raisins are crystal-clear, resembling spun silk and evenly distributed. The skin is thin and seedless, full of fruit, soft flesh, sweet and sour palatability, delicious taste, rich aroma and unique flavor. full of nutrition. No pesticide residues. And conducive to carrying and storage.
Nutritional value Xinjiang green raisin has high sugar content of 78.2 to 81.1%, containing organic acid production methods
First, the traditional nature of the farm dried
1. Fruit harvesting: The dry, seedless white grapes must be fully ripe. The sign is that the ear stems are white, and the fruit is squeezed with fingers. The juice flows out slowly and has strong adhesion. The sweetness of each berry when tasted Consistent. It is generally harvested from mid-August to mid-September.
2. Finishing of the raw materials: The dry branches in the ear were removed and the unqualified fruit with mildew or discoloration was removed with a fruit peel. Hanging wooden hanging pieces of hardwood used for grape ears, one end is tied to the top of the hanging house using hemp rope or iron wire. There are enough vent holes on the walls of the airing room. Drying ear valley called "hanging thorn." Hang a row, tie it in a row, and hang it from the bottom to the top, stacked in layers, like a pagoda, hanging directly to the roof. After 3 to 4 days after hooking, some of the fruit of the ear fall off and should be promptly cleaned. Clean it once every 2 or 3 days until it does not fall off. The detached raisins were produced by letting the ears and fruit pieces exposed to sunlight.
The dry air-making room is located in the Gobi or in the desert, surrounded by empty areas, without plant, high temperature, dry, hot air bursts. The average temperature in the air-conditioned room is about 27°C, the average humidity is about 35%, and the average wind speed is 1.5-2.6 meters per second. After about 30 days of dryness, it can be completely punctured. Generally, 1 kg of raisins can be made from every 4 kg of fresh grapes.
3. Finished product handling: Shake the hook to make the raisins fall off. Rub a little bit and use the windmills, sieves or natural wind to remove stalks, dried leaves, pods and other impurities. Then according to the fullness of color and degree of sweet and sour artificial grading, packaging, storage and sale.
Second, fast cold soaking dry
1. Immersion solution and its emulsification: In 1977, the Institute of Horticulture, Xinjiang Academy of Agricultural Sciences and other units mixed 0.6 g of potassium hydroxide and 6 ml of 95% ethanol, and added 3.7 ml of ethyl oleate, shaken, and blended in 1 000. Milliliter of 3% potassium carbonate aqueous solution, while stirring while stirring to obtain alcohol-soluble alkaline oil emulsion.
2. Dip: Immerse the ripening ear in the emulsion for 30 seconds to 5 minutes until the fruit surface is completely moist and translucent. On the production, it is rinsed off in 1 minute to remove the residual liquid on the fruit surface, and dried and dried. The dehydration rate was 64% after 72 hours of leaching and 76% after 5 days, which was about 2 times that of non-impregnation. The seventh day was basically dry, which shortened the drying time by 3/4 to 4/5 than the natural dryness of the farmhouse. After continuous immersion for 30 to 50 times, new liquid must be added to maintain the dehydration rate.
3. Drying: The grapes after cold soaking are dried by drying, drying or drying. Dry airing can maintain the traditional green and flavor of the seedless white grape, and the color is brighter and clearer, the fruit is more full and clean, less sugar is lost, and the quality is improved. Dried in the sun, easy to operate, shorten the drying time. The sun-dried raisins are red, gold-red, and yellow-faced or light-green. Although the product color is not uniform, but bright and pleasing, has become a new variety of seedless white raisins. The immersed grapes were baked in an electric thermostatic blast oven at about 5°C for 42 hours, and the dehydration rate had reached 70%. It remains green after it is dry.
Irradiation preservation Institute of Atomic Energy Research, Xinjiang Academy of Agricultural Sciences In 1982, Xinjiang green raisins were irradiated with cobalt 60 rays, and deposited for 113 days at room temperature (20°C). No color, smell, taste, shape, and nutritional components were found to be defective. Variation, intact rate of 100%, and reduced tannin content, there is the role of improved varieties. The raisins are not in direct contact with the radiation source in the radiation field, and no secondary radioactivity and other toxic substances are produced after the radiation. After the complete determination, the food is safe to eat. Radiation treatment protects Xinjiang green raisins from insect pests and discoloration during storage and sale. It can be stored across the year to ensure the economic value of Xinjiang Green Raisin.
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