Sweet potato, also known as sweet potato, is a kind of sweet potato expanded seedless jujube produced by pressurization. Its volume is 30% to 50% larger than that of the raw material. Compared with the sweet potato date produced by the traditional method, both the color and the texture have obvious improvement and market competitiveness. Stronger and more economical. Now we will introduce the detailed processing method for the expansion of sweet potato puffed seedless jujube. The interested readers of sweetpotato production area may wish to try. 1. Choose steamed potatoes. After the harvested potato chips are removed from the disease, rotten, and moldy pieces, they are stored for a period of time to make them saccharified and increase the sweetness. Then rinse repeatedly with water, put it in a steamer and steam until it is cooked and not rotten. 2. Peel and cut into pieces. Steamed potato pieces are first spread on a clean seat to cool off, then the peeled skin is peeled off, taking care not to damage the potato meat or rubbing it. After peeling, continue drying until the block is cool, and then use a knife or a dice. The machine cuts the cool potato chips into rectangular blocks of 3 to 5 cm in length and 2 to 4 cm in thickness, exposed to sunlight, and baked in a drying room to reduce the moisture content to 35%. When baking or baking, be careful to gently flip it to make it dry. 3. Pressurization and puffing. The pressurized puffing device is composed of an airtight container and a vacuum box. The connection pipe between them is provided with a valve. The vacuum box is connected with the vacuum pump at the same time. The raw materials that have been drained and properly dried are placed in an airtight container and the relative humidity is controlled between 85% and 95% for 10-30 minutes. When the pressure rises to 2 to 5 kg per square centimeter, the communication valve between the airtight container and the vacuum box is opened. At this time, the pressure in the airtight container rapidly drops, causing the volume of the processed material to expand, and the increase amount is generally It is 30% to 50% of the volume of raw materials. After the vacuum pump was started, the processed material was kept in the airtight container until the water content of the raw material fell to about 2.5%. 4. Aging treatment. In order to prevent the shrinkage of the semi-finished product about 90°C taken out of the airtight container and maintain the product in a predetermined puffed state, the semi-finished product should be temporarily placed in a container having a relative humidity of about 5% to 20% before the preserved fruit is exposed to the atmosphere. Aging is carried out until the product is completely cooled and its temperature is consistent with the outside world.
Goji Berry is taken as one of the most famous plants, which can be both for medical and eating use. The history of goji berry up-picking and for eating use has a long history of 4000years in China. People from different social hierarchies, from the emperor to ordinary people, take goji berry as a good component of medical prescriptions. Goji berry enjoys a great popularity from ancient to modern times, at home and abroad and it has a long lasting and profound life preservation culture.
Ningxia Goji Berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia`s goji berry is the best".
Specification:
Ningxia goji berry is categorized into 5 levels for experimental use. The fruit particles are required to have evenness in shape, with juicy fruit but not dry particle with impurities, humidity or bitten by insect.
Top Level:≤ 250grains/50g
Excellent Level:≤ 280grains/50g
Superfine Level:≤ 370grains/50g
First Rate:≤ 580grains/50g
Second Rate:≤ 900grains/50g
2. Identification
Color: The color of Ningxia goji berry should be red or dark red and lack luster.
Shape: Ningxia goji berry has big spindle size in shape with thin skin and full pulp. The particle is somewhat above normal size with style trace at the front of the particle and white stipe trace at the bottom.
Flavor: Ningxia goji berry is astringent at first bite then sweet, without ill-smell.
Goji Berry
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