First, the production of grape juice and beverages
1. Process flow Raw material selection → Disinfection → Cleaning → Excluding stems → Crushing → Heating and coloring → Pressing → Filtration → Clarification → Homogenization → Sterilization → Canning Storage → Deployment → Fine Filtration → Bottling → Sterilization → Labeling → Finished Products.
2. Operational points Select good varieties suitable for juice production and harvest when the fruits are fully ripe. Fruit stalks must be removed before breaking. During the heating process, constant stirring is needed to make the heating uniform. The temperature cannot be too high and the time should not be too long. After the color has been extracted, it is pressed with a press and filtered through a screen to remove suspended matter in the juice. After filtration, the juice was heated to about 85° C. and maintained for 1 to 3 minutes. The foam on the liquid surface was removed and moved to a container and cooled to room temperature. The seal was then stored in a 0 to 1°C freezer and allowed to settle for a few months to precipitate impurities. Remove the supernatant and heat it to 80°C. Hold it for 20-30 minutes to allow the temperature of the product to fall to room temperature. Before the factory to adjust the sugar acidity, the sugar acid ratio of 18 to 20:1, and then sterilization, bottling.
Second, canned grape production
1. Process flow Raw material selection → Cleaning → Disinfection → Rinsing → Picking → Grading → Weighing → Filling → Adding sugar, citric acid solution → Vacuum sealing (or exhausting for 7 to 15 minutes, sealing at 70 to 80°C) → Heat Sterilization → cooling → labeling → finished products.
2. Operating points Select large grains, small and small seeds, thin skin, crispy flesh, and strong scented grapes. Use 0.03% to 0.05% potassium permanganate for 3 to 5 minutes, then remove and rinse with tap water. The fruit on the spikelets was plucked, graded according to size and color, and placed in 0.1% lemon water for later use. According to standard weighing and canning (usually 0.5 kg of finished product, the net weight of fruit is not less than 0.25 kg), then rinse with 1% citric acid and dry. After canning, it is sent to the steam exhaust box or automatic vacuum pumper for exhausting and sealing. The canned cans are returned to hot water, heated to a product temperature of 90°C, and maintained for 5 to 15 minutes before sterilization. Canned sterilized cans, if it is tin can directly into the cold water tank cooling, if the glass bottle should be gradually cooled in the air, and then wipe clean, labeling, sent to 4 ~ 10 °C, relative humidity under 70% conditions Finished inventory.
Third, the production of raisins
1. Natural shade dry method In areas where the relative humidity is lower than 40%, it can be naturally dried on the spot, and it can also be built in a dry and dry place.
1 Air-construction structure Air-drying room is built in high dryness and ventilation. The local air-enclosed buildings are completely civil engineering structures and are generally 5 to 10 meters long (3 to 5 rooms) or 20 to 30 meters (10 to 20 rooms). The width is 4 to 4.4 meters. The height is 3 to 3.5 meters. Every 1.8 to 2.0 meters is a room with a column spacing in the middle.
2 The most suitable harvesting period for harvesting Xinjiang non-nucleation white grapes is timely from late August to early September.
3 Pylons will transport the selected ear to the airing room, from the inside to the outside, from the bottom up to the shelf full of grapes.
4 harvesting and processing timely receive dry grapes, transported to the drying field for the wind election, remove debris, pick rotten grain, brown grain, ready-made products.
2. Artificial drying method 1 Soaking alkali Soak the selected ear in a 1% to 3% sodium hydroxide (soda ash) solution for 10 to 30 seconds to accelerate the evaporation of fruit moisture. Rinse with clean water until the lotion is free. Alkaline reaction.
2 Sulfur-containing sulphur Soak the alkali-soaked fruit in the fumigation room and smoke it with sulphur (1.5 to 2 kg of sulphur per ton of grapes) to prevent browning. After 3 to 4 hours, open the doors and windows to discharge the remaining gas.
3 After the smoked sulfur is dried, the sieve bowl is moved into the drying room and heated and dried. Bake at a temperature of about 50°C for 2 hours, then raise the temperature to 60 to 70°C, and dry it after 15 to 20 hours.
IV. Brewing of wine
1. Main process flow Raw material selection → sorting → deterriering → disinfection → rinsing → crushing → main fermentation → pressing → post-fermentation → inverted barrel → aging → clarification filtration → preparation → bottling → sterilization.
2. Operation points 1 Selection and processing of raw materials Select varieties with high sugar content, moderate acid content, strong aroma, and good color. Harvest when the fruit is fully mature and the sugar content is close to the highest. Use 0.02% potassium permanganate. Soak the solution in the solution for 20 minutes, remove and rinse with water.
2 Crushing Place the grape spikes in the crusher.
3 Squeezing Press immediately and try to squeeze the juice out of the pulp to increase the juice yield.
4 Sulfur treatment After the application of sulfur dioxide disinfection and sterilization, per 100 kg of grape juice can add 6% sulfuric acid 110 grams.
5 Adjusting Sugar The average grape sugar content is 14 to 20 grams per 100 milliliters of juice. Only 7 to 10 degrees of wine can be produced. The finished wine requires 12 to 16 degrees of alcohol. Therefore, sugar must be added before the fermentation to adjust the sugar content.
6 The main fermentation will adjust the juice to about 3/4 of the barrel and keep the natural fermentation at a temperature of 25-30°C for 2 to 3 days. Fermentation is generally 8 to 15 days. If the temperature is high, the fermentation time is short, and vice versa.
7 Post-fermentation The main fermented separated liquor is poured into another container and sealed, and slowly fermented at a temperature of 10 to 12°C. After about 1 month, when the residual sugar in the liquor is reduced to 0.1% or less , you can pour the bucket again dregs.
8 Aging The post-fermented liquor is aged at a temperature of 8 to 10°C (usually more than 1 year).
9 Clarification and filtration can be treated with gelatin, adding 10-15 grams of high-quality gelatin per 100 liters of wine. Add 5~6 liters of wine in gelatin first and mix well, then pour into the wine to be treated for 8 to 10 days. After clarification, filter or use siphon to aspirate the upper clear liquid, which is finished wine.
10 Blending, bottling and sterilizing new wines must be formulated with sugar, alcohol content, acidity, tannin content, color and flavor. The wine will be bottled according to the standard requirements. The bottle should be disinfected first, inverted and controlled dry, when the wine is filled, leave proper gaps, sealed after being packed, then sterilized in hot water at 60-70°C for 20 minutes, and then cooled to 40°C. , wipe and label.
VI. Processing of grape preserves 1. Process selection of raw materials → cutting ear → Lin wash → picking → sorting → blanching → sugar making → baking → softening → mixing powder → packing (grape pot)
Sugar→Canning→Sealing (Candied Grape)
2. Production of grape vinegar Heat the soaked raw material to 80°C, remove the rinsing sugar solution, and bake 2 times on the baking tray. Pay attention to the ventilation and the evacuation. The first baking 6 to 8 hours, the temperature of 60 ~ 65 °C is appropriate, when the moisture content of the grape vines dropped to 24% to 26%, remove the baking tray, after the appropriate rejuvenation after the second baking The second baking 4 to 6 hours, the temperature is controlled at 55 ~ 60 °C, the water content dropped to about 18%, when you touch the product is not sticky. The baked product was rehydrated in the room for half a day to one day. After the impurities were removed, the powder was mixed. The powder was made by using glucose and citric acid, respectively, and ground to a fine powder and uniformly mixed at a ratio of 40:1. Due to different grape varieties, the fruit acidity is not the same, and the amount of citric acid in the flour can be adjusted appropriately. Half a day after powder mixing, nontoxic plastic bags can be sealed and packaged. Grape vines contain 60% to 65% of total sugar and 18% to 20% of water.
3. Production of Candied Grapes Heat the soaked raw materials to 80°C, remove them and put them into pre-sterilized screw-mouthed bottles. It is advisable to load 60% of the bottle volume, and adjust the soaking sugar solution. To more than 60% soluble solids, heated to boiling, while hot into the bottle containing grapes, immediately cover, wipe off the cans of sugar, invert can be a few minutes. Candied grapes contain ≥55% total sugar, and solids not less than 55% of net weight.
1. Process flow Raw material selection → Disinfection → Cleaning → Excluding stems → Crushing → Heating and coloring → Pressing → Filtration → Clarification → Homogenization → Sterilization → Canning Storage → Deployment → Fine Filtration → Bottling → Sterilization → Labeling → Finished Products.
2. Operational points Select good varieties suitable for juice production and harvest when the fruits are fully ripe. Fruit stalks must be removed before breaking. During the heating process, constant stirring is needed to make the heating uniform. The temperature cannot be too high and the time should not be too long. After the color has been extracted, it is pressed with a press and filtered through a screen to remove suspended matter in the juice. After filtration, the juice was heated to about 85° C. and maintained for 1 to 3 minutes. The foam on the liquid surface was removed and moved to a container and cooled to room temperature. The seal was then stored in a 0 to 1°C freezer and allowed to settle for a few months to precipitate impurities. Remove the supernatant and heat it to 80°C. Hold it for 20-30 minutes to allow the temperature of the product to fall to room temperature. Before the factory to adjust the sugar acidity, the sugar acid ratio of 18 to 20:1, and then sterilization, bottling.
Second, canned grape production
1. Process flow Raw material selection → Cleaning → Disinfection → Rinsing → Picking → Grading → Weighing → Filling → Adding sugar, citric acid solution → Vacuum sealing (or exhausting for 7 to 15 minutes, sealing at 70 to 80°C) → Heat Sterilization → cooling → labeling → finished products.
2. Operating points Select large grains, small and small seeds, thin skin, crispy flesh, and strong scented grapes. Use 0.03% to 0.05% potassium permanganate for 3 to 5 minutes, then remove and rinse with tap water. The fruit on the spikelets was plucked, graded according to size and color, and placed in 0.1% lemon water for later use. According to standard weighing and canning (usually 0.5 kg of finished product, the net weight of fruit is not less than 0.25 kg), then rinse with 1% citric acid and dry. After canning, it is sent to the steam exhaust box or automatic vacuum pumper for exhausting and sealing. The canned cans are returned to hot water, heated to a product temperature of 90°C, and maintained for 5 to 15 minutes before sterilization. Canned sterilized cans, if it is tin can directly into the cold water tank cooling, if the glass bottle should be gradually cooled in the air, and then wipe clean, labeling, sent to 4 ~ 10 °C, relative humidity under 70% conditions Finished inventory.
Third, the production of raisins
1. Natural shade dry method In areas where the relative humidity is lower than 40%, it can be naturally dried on the spot, and it can also be built in a dry and dry place.
1 Air-construction structure Air-drying room is built in high dryness and ventilation. The local air-enclosed buildings are completely civil engineering structures and are generally 5 to 10 meters long (3 to 5 rooms) or 20 to 30 meters (10 to 20 rooms). The width is 4 to 4.4 meters. The height is 3 to 3.5 meters. Every 1.8 to 2.0 meters is a room with a column spacing in the middle.
2 The most suitable harvesting period for harvesting Xinjiang non-nucleation white grapes is timely from late August to early September.
3 Pylons will transport the selected ear to the airing room, from the inside to the outside, from the bottom up to the shelf full of grapes.
4 harvesting and processing timely receive dry grapes, transported to the drying field for the wind election, remove debris, pick rotten grain, brown grain, ready-made products.
2. Artificial drying method 1 Soaking alkali Soak the selected ear in a 1% to 3% sodium hydroxide (soda ash) solution for 10 to 30 seconds to accelerate the evaporation of fruit moisture. Rinse with clean water until the lotion is free. Alkaline reaction.
2 Sulfur-containing sulphur Soak the alkali-soaked fruit in the fumigation room and smoke it with sulphur (1.5 to 2 kg of sulphur per ton of grapes) to prevent browning. After 3 to 4 hours, open the doors and windows to discharge the remaining gas.
3 After the smoked sulfur is dried, the sieve bowl is moved into the drying room and heated and dried. Bake at a temperature of about 50°C for 2 hours, then raise the temperature to 60 to 70°C, and dry it after 15 to 20 hours.
IV. Brewing of wine
1. Main process flow Raw material selection → sorting → deterriering → disinfection → rinsing → crushing → main fermentation → pressing → post-fermentation → inverted barrel → aging → clarification filtration → preparation → bottling → sterilization.
2. Operation points 1 Selection and processing of raw materials Select varieties with high sugar content, moderate acid content, strong aroma, and good color. Harvest when the fruit is fully mature and the sugar content is close to the highest. Use 0.02% potassium permanganate. Soak the solution in the solution for 20 minutes, remove and rinse with water.
2 Crushing Place the grape spikes in the crusher.
3 Squeezing Press immediately and try to squeeze the juice out of the pulp to increase the juice yield.
4 Sulfur treatment After the application of sulfur dioxide disinfection and sterilization, per 100 kg of grape juice can add 6% sulfuric acid 110 grams.
5 Adjusting Sugar The average grape sugar content is 14 to 20 grams per 100 milliliters of juice. Only 7 to 10 degrees of wine can be produced. The finished wine requires 12 to 16 degrees of alcohol. Therefore, sugar must be added before the fermentation to adjust the sugar content.
6 The main fermentation will adjust the juice to about 3/4 of the barrel and keep the natural fermentation at a temperature of 25-30°C for 2 to 3 days. Fermentation is generally 8 to 15 days. If the temperature is high, the fermentation time is short, and vice versa.
7 Post-fermentation The main fermented separated liquor is poured into another container and sealed, and slowly fermented at a temperature of 10 to 12°C. After about 1 month, when the residual sugar in the liquor is reduced to 0.1% or less , you can pour the bucket again dregs.
8 Aging The post-fermented liquor is aged at a temperature of 8 to 10°C (usually more than 1 year).
9 Clarification and filtration can be treated with gelatin, adding 10-15 grams of high-quality gelatin per 100 liters of wine. Add 5~6 liters of wine in gelatin first and mix well, then pour into the wine to be treated for 8 to 10 days. After clarification, filter or use siphon to aspirate the upper clear liquid, which is finished wine.
10 Blending, bottling and sterilizing new wines must be formulated with sugar, alcohol content, acidity, tannin content, color and flavor. The wine will be bottled according to the standard requirements. The bottle should be disinfected first, inverted and controlled dry, when the wine is filled, leave proper gaps, sealed after being packed, then sterilized in hot water at 60-70°C for 20 minutes, and then cooled to 40°C. , wipe and label.
VI. Processing of grape preserves 1. Process selection of raw materials → cutting ear → Lin wash → picking → sorting → blanching → sugar making → baking → softening → mixing powder → packing (grape pot)
Sugar→Canning→Sealing (Candied Grape)
2. Production of grape vinegar Heat the soaked raw material to 80°C, remove the rinsing sugar solution, and bake 2 times on the baking tray. Pay attention to the ventilation and the evacuation. The first baking 6 to 8 hours, the temperature of 60 ~ 65 °C is appropriate, when the moisture content of the grape vines dropped to 24% to 26%, remove the baking tray, after the appropriate rejuvenation after the second baking The second baking 4 to 6 hours, the temperature is controlled at 55 ~ 60 °C, the water content dropped to about 18%, when you touch the product is not sticky. The baked product was rehydrated in the room for half a day to one day. After the impurities were removed, the powder was mixed. The powder was made by using glucose and citric acid, respectively, and ground to a fine powder and uniformly mixed at a ratio of 40:1. Due to different grape varieties, the fruit acidity is not the same, and the amount of citric acid in the flour can be adjusted appropriately. Half a day after powder mixing, nontoxic plastic bags can be sealed and packaged. Grape vines contain 60% to 65% of total sugar and 18% to 20% of water.
3. Production of Candied Grapes Heat the soaked raw materials to 80°C, remove them and put them into pre-sterilized screw-mouthed bottles. It is advisable to load 60% of the bottle volume, and adjust the soaking sugar solution. To more than 60% soluble solids, heated to boiling, while hot into the bottle containing grapes, immediately cover, wipe off the cans of sugar, invert can be a few minutes. Candied grapes contain ≥55% total sugar, and solids not less than 55% of net weight.
Our Surgical Gloves Products is good in quality and competitive in price. We are manufacturer and supplier Surgical Gloves Products following your specific requirement. We are looking forward to your E-mail and establishing cooperative relationship with you! We would provide professional Surgical Gloves with good services for you!
our products include nitrile glove, PVC Glove and so on.
Surgical Gloves
Examination Gloves,Quality Pe Gloves,Nitrile Gloves,PVC Glove
Ningbo Cland Medical Instruments Co., Ltd. , http://www.ruipumedical.com