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(1) Process flow: raw material selection - sweet potato - starch - gelatinization - saccharification - heated concentration - finished product.
(2) Process operation points: 1 Raw material selection: Fresh, mildew-free, disease-free sweet potatoes should be selected as raw materials. Sweet potatoes used for the production of caramel, the amount of starch invert sugar contained therein are not affected by the production of caramel. However, if the sweet potato is stored for a long time, the resulting caramel will have a darker color, which will reduce the quality of the finished product. Fresh potatoes are the most suitable for the processing of sugar. 2 Washing potatoes: Take the sweet potato into the washing machine. The loading volume is about 1/3 of the machine volume. The machine's door buckle is buckled, that is, the washing machine is shaken. ) At the same time constantly pouring water above. Due to the impact of sweet potatoes in the machine, the mud attached to the peel was washed away with fresh water. The better the washing, the better. If you do not wash it, there will be sediment in the finished product in the future, which will affect the quality. Must be shaken to remove most of the sweet potato skin, you can stop shaking, open the door, remove the sweet potato. 3 Starch: Place the washed sweet potato in the stone mill groove or on the stone mill. Add appropriate amount of water to begin grinding. Parts contacted by roller mills, mills and sweet potatoes must not contain iron, otherwise they will affect the color, smell and appearance of the product. The sweet potato is milled into a slurry: the finer the better, if the grinding is not fine, part of the starch will be lost. Take a thin bamboo or wooden rod tied to a cross, another take a thin white cloth 0.8 meters square, four ends on the cross, next to a bucket. The grinded slurry was transferred to the bag with a scoop, and the cloth was manually shaken. The starch flowed through the thin cloth to the barrel until it was shaken. After shaking the slurry, add the appropriate amount of potato water to the residue in the barrel and grind it ten times to make it fully slurried. In this way, the starch can be completely raised to avoid loss. Then, the mixture is filtered and shaken as described above, and the resulting filtrate is combined with the above filtrate. The residue can be used as feed for pigs, or as soy sauce, sweet sauce and the like. The filtered potato pulp was allowed to stand for about 1 hour. When the supernatant liquid was clarified, the supernatant liquid was poured out. The white slurry sinking at the bottom of the barrel was starch, and the water was dried with a bag to obtain a crude starch. For every 100 kilograms of sweet potatoes, 16-17 kg of starch can be obtained. 4 Gelatinization: Take the dried sweet potato starch into a sandwich pot, add about 1.50 kilograms of clear water according to the starch made from 100 kilograms of raw sweet potato, and make up about 10% of the starch slurry. Cook for about half an hour while stirring continuously until it becomes a paste. The starch has been cooked and gelatinization is finished. 5 Preparation of barley malt: Barley malt is used as a saccharifying agent for the production of caramel and barley needs to be processed. The barley was first given in cold water, the water temperature was about 23 degrees Celsius, and immersed for about 1-2 hours. If the water temperature is low in winter, the dipping time must be extended. Barley used as a raw material must be cleaned of impurities and separated by leaching. Immersion of wheat grain cannot be too much, otherwise the germination force will disappear. Impregnated with water containing 40% -45% is appropriate. After soaking, barley is sent to germination. At the beginning of germination, the temperature rises due to the respiration and action, which can turn the heat. In addition, sprinkle water 2-3 times a day. At 25-30 degrees Celsius at room temperature, germination can be completed in 4 days and can be used when the shoot length is 2 cm. 6 saccharification: The starch that has been gelatinized is cooled to 60-63 degrees Celsius and can be added to the wort. Stir well: The malt juice can be squeezed and squeezed with an extruder. The amount of malt used is 8% of the fresh sweet potato raw material, and the wort must be completely drained out when squeezed. The saccharification temperature should be maintained at 55-60 degrees Celsius. Starch under the action of wort, gradually saccharification, become maltose and dextrin, this time the starch paste is gradually thinning and saccharification 8 hours, that is sampling with iodine test solution to check for starch reaction. When the iodine solution was shaken and blue, black or purple was found, it was proved that starch was not saccharified. Therefore, the temperature should be kept to saccharification. In this way, samples were taken every 1 hour until the test solution showed a light red color or a color close to that of the iodine test solution, ie, the saccharification was complete and the starch had become maltose or dextrin. At the same time take half a tube of saccharification solution, heated on an alcohol lamp, boil 1 2-2 minutes, pay attention to observation, such as the test tube suspension gradually gathered into a larger floc, and can be separated from the liquid, and left After 1-2 minutes, the liquid above the tube can be clarified, which proves that the saccharification has reached the end point. The saccharification time to reach this level generally takes 2-14 hours. After the saccharification reaches the end point, the saccharification solution can be heated and boiled. The saccharifying enzyme preparation can be used to kill the saccharifying enzyme preparation, and the suspension can be condensed; the filtration operation can be facilitated. 7 Heating Concentration: After the saccharification process is over, a clear dilute sugar solution is prepared using a frame filter press or a bag and then concentrated. Concentration is generally concentrated by heating and evaporating water. The initial temperature of heating can be higher, and it must be continuously stirred during the heating process. When the sugar liquid is gradually evaporated, the temperature is high, and coking occurs easily, which results in deeper color and affects quality. Therefore, the stronger the sugar solution, the lower the heating temperature should be. During the heating and concentrating process, there is a layer of foam on the liquid surface; these floating foams should be continuously removed. These floating froth are proteins and other things, and floating on the surface of the sugar liquid will also prevent the water from evaporating. The time required for the entire concentration process depends on the water content of the sugar liquid, and the heating temperature is small. When the sugar concentration is 40 Baume, it is the finished caramel product.
(3) Finished product specifications: 1 Chemical quality: The finished product sugar content (reduced sugar) should be above 50%. 2 physical appearance indicators: Specific gravity: measured at 40 degrees Celsius, the proportion of l38 (Baome 40 degrees) as qualified; color odor: should be a simple yellow translucent thick liquid, no bad gas smell and odor, sweet and sweet.
2. Sweet potato production of glucose
(1) Process flow: Sweet potato starch - Blending - saccharification - Neutralization - Decolorization - Evaporation - Crystallization - Pyramidal Sugar - Crystallized Refinement - Drying Granulated Powder - Packaging.
(2) Process operation points: 1 Reconcile starch slurry: Take 25 dry grams of sweet potato starch in a saccharification pot, then add 2.1 kg of concentrated sulfuric acid and slowly add 2 kg of water, stir, and then pour this dilute acid into the mashing pot. Mix well. Another 75 kg of boiling water was quickly added to it and stirred into a paste. 2 Saccharification: The temperature of the starch slurry was raised to 98 degrees Celsius and held for 4 hours. Then, a small amount of saccharification solution was sucked, and the glycosylation end was tested by dropping human iodine solution. After the saccharification is completed, the heating is stopped, the residue is filtered off, and the filtrate is further processed. 3 Neutralization: Add about 3.8 kg of calcium carbonate in the filtrate, neutralize it, and agitate while adding it (not to increase too fast, otherwise it will produce a lot of foam. B will overflow the sugar solution until it reaches the pH in the test paper. The value is 5-6, then the sugar liquid is reheated to 85 degrees Celsius for half an hour, filtered with a cloth to remove calcium sulfate.4 Decolorization: Take the clear filtrate that has been neutralized above, heat to 85 degrees Celsius, and then press the weight of the filtrate Add 0.3% of activated charcoal (the activated charcoal is weighed and put in a cloth bag and tightly, put it in a sugar pot until all moisture is absorbed, then open the bag and pour it into the sugar liquid), keep at 85 degrees Celsius for half an hour, then remove by hot filtration Activated charcoal.The amount of activated charcoal that has flowed down at first, and the other device is connected to the filter, then to the filter and then took it in a clean container.The unfiltered sugar liquid can be filtered again, the filtrate is heated to 85 degrees Celsius, and the weight of the filtrate is 0.3. The activated charcoal is bleached, and after mixing, it is kept at 85 degrees Celsius for half an hour, and then filtered with a cloth.5 Evaporation: The evaporation process is the process of concentrating the sugar liquid to evaporate part of the water from the sugar liquid to a specific gravity of 1.3 at 25 degrees Celsius. Can be crystallized 6 Crystallization: According to the concentrated sugar, add 0.5%-1.0% glucose seed crystal to the weight of the liquid, add it at 44 degrees Celsius (seeds must be sieved in advance, no small pieces), stir it while adding Stir until uniform, then quiescent at 30-35 degrees Celsius, stir three times a day, stop stirring when it starts to crystallize, and take it out after 3 days of crystallization.7 honey sweetening: Put the glucosamine porridge into the bag and set it on wooden In the press dryer, the honey is divided into two parts: after the good pressing, it is kept for 2 hours and the dry block is removed, then it is crushed and added with 10% cold boiled water, stirred well, and then put into a cloth bag after being sifted, and pressed in a wooden press. (Method, time as above.) Then remove and beat into pieces; set in the oven, dried at 50 degrees Celsius, that is crude glucose (for sugar). 8 Crystal Refinement: Take crude glucose and water heating Dissolve, wet sugar: cold boiled water 1:2, keep at 75 degrees Celsius until all melted, add 0.3% activated carbon to the filtrate, heat the pan, wait until the temperature rises to 85 degrees Celsius, keep warm for half an hour, filter, and concentrate the filtrate. , The determination of the proportion of 1.34, the lack of time can continue to steam concentration.Then according to the above 6 Under the conditions of placing crystals, the honey was washed with crystals under the conditions of the above 7 and dried by pressure, dried and sieved to obtain medical oral glucose, then wetted with crystals and recrystallized twice, then glucose was injected (finally. When the honey is dispensed, an appropriate amount of alcohol can be added to wash the crystals 1-2 times, but the alcohol must be cleared beforehand to remove rust and foreign matter.) 9 Dry milling: Take the crystalline glucose that has been separated from the mother liquor and crush it into small pieces and load them separately. In a pre-padned bamboo screen, the cloth is then covered with a thick cloth and placed on a drying rack, dried and dried at 50 degrees Celsius and then ground in a stone mill, and then passed through a 40-50 mesh screen.
3. Sweet-potato fructose berry syrup is starch crystallization produced by hydrolyzing and isomerizing plant starch. It has a unique flavor and is an important sweetener. Because its composition is mainly fructose and glucose; it is called "fructose syrup." The production of fructose syrup is not limited by region and season, the equipment is relatively simple, and the investment cost is low.
(1) Process flow: sweet potato starch-pulping-saccharification-neutralization-decolorization-filtration-resin treatment-evaporation-isomerization-decolorization-resin treatment-evaporation-finished product.
(2) Process operation points: 1 sizing: Add some water in the powder mixing bucket, add sweet potato starch under stirring, feed it, continue to add water to make the starch milk reach the required concentration (40%), then add hydrochloric acid to adjust to The ph value is 18. 2 saccharification: adjusted starch milk, pumped with acid-resistant water saccharification tank; feed is completed to open the steam valve lift pressure to about 2.8 kg/cm2, and maintain the pressure for 3-5 minutes. Sampling; check the end of saccharification with 20% iodine. The saccharification solution can be neutralized when iodine is reddish. 3 The saccharification solution is transferred to a neutralization tank for neutralization, and a quantitative waste charcoal is added as a filter aid at the start of stirring, gradually added to a 10% sodium carbonate solution to neutralize, and when the ph is 4.6 to 4.8, the discharge valve is opened. The pump sent the sugar solution to the filter and the filtered sugar solution was immediately cooled to 60 degrees Celsius. After cooling, the sugar solution was decolorized. 4 Decolorization: The degumming liquid is placed in the decolorization tank, and the quantitative activated carbon is added with the addition of the mixture. The decolorization and mixing time should not be less than 5 minutes. Then it is sent to the filter, and the filtered liquid is stored in the storage tank for use. 5 resin exchange: The first decolorization filter is sent to the ion exchange filter bed for desalination purification and decolorization. After the sugar solution passed through the four resin filter beds of Yang-Yin-Yang-Yin, the ph value was adjusted to 3.8-4.2 in the sugar storage tank. 6 Evaporation: After the exchange of resin, accurately adjust the ph value of the sugar solution, use the pump to the evaporation tank, and maintain the vacuum degree above 500 mmHg. Heating steam pressure must not exceed 1 kg/cm2. When the sugar concentration is about 42% to 50%, it can be discharged. 7 Isomerization: The solid-phase isomerase is loaded in an upright insulation reaction column, the reaction temperature is controlled at 65 degrees Celsius, the refined sugar liquid is fed from the top of the column, flows through the enzyme column, and the isomerization reaction proceeds. The bottom of the column discharges, continuous operation, can also be fed from the bottom of the column, through the enzyme column, discharge from the top of the column. When the enzyme activity is at the optimal pH value, the catalytic action can be fully exerted, the reaction speed is fast, the time is short, the degree of side reaction of sugar decomposition is low, and the resulting isomerized sugar liquid is light in color and can be easily refined. Therefore, isomerization is performed. The pH of the sugar solution should be determined by the type of isomerase used. (8) Secondary decolorization: After the isomerization reaction, the obtained sugar liquid contains color substances, and impurities such as color and ash can be generated during storage, so secondary decolorization is required. The sugar solution was sent to the decolorization barrel and the quantitative fresh activated carbon was added. The operation was the same as the first decolorization. 9 Secondary resin exchange: The second decolored sugar solution needs to be exchanged once more. The method is the same as before. The final effluent sugar has a higher ph value, and the pH can be adjusted to 4.0-4.5 with hydrochloric acid. 10 Evaporation concentration; The refined sugar solution is concentrated in a vacuum evaporation tank to the desired concentration, ie, fructose syrup. Since glucose tends to crystallize, in order to prevent the crystallization of the syrup during storage, the sugar liquid cannot be allowed to evaporate to an excessively high concentration, generally between 70% and 75% (dry matter concentration).
4. Sweet fudge made of sweet potato is a soft and slightly elastic candy, transparent and translucent. Soft candy has a higher water content; generally 10%-20%. Most of the soft candy is made into a fruit-flavored type, and some of it is made into a milky and cool-flavored type. Its shape is divided into rectangular or irregular shapes depending on the molding process.
(1) Process flow: Starch milk-brewing pulp-bonbon sugar-cooling-molding-packaging.
(2) Ingredients: 12 kg of starch, 40 kg of starch syrup, 50 kg of sugar, 25 g of citric acid, 0.25 kg of spices.
(3) process operation points: 1 tune the starch milk: sweet sugar can be used sweet potato starch and corn starch half. If the finished product is calculated at 50 kg, 6 kg of mixed starch can be used. After sifting, 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water are added. Stir well and heat slowly until 60 degrees Celsius. Do not exceed 60 degrees Celsius. 2 slushing: Using boiling water, about 17 kg of freshly brewed starch milk, pulverize the starch milk into a slurry, stir it quickly, stir it until it has no flaws, and heat 12.5 kg that has been heated to boiling, completely melted and filtered. The mixture of white sugar and 20 kg of starch syrup was added to the well-mixed paste in three portions and stirred while being added. Add 1/5 for the first time, add 2/5 for the second time after mixing, stir well and add all the third time. In the process of adjusting starch milk and brewing, pay attention to the amount of water added. If the amount of water is too low, the product is hard; if too much water is added, the caramel may take a long time, which also wastes fuel and makes the product dark. Because the starch syrup is used in the formula, the water content in the starch syrup needs to be taken into account. 3 Lozenges: Place the syrup, which has been washed and stirred well, on the fire and mix it with sugar while stirring. It takes about 1 hour. The pan temperature is 115-120 degrees Celsius; it can be lower in winter and higher in summer. Add spices and stir well after leaving the fire. 4 Cooling: There are two methods for cooling: one is to lay a layer of starch on the iron plate so as to prevent the sugar blank after the pan from sticking to the iron plate; the other is to wipe some vegetable oil on the iron plate as a lubricant. 5 molding, packaging: sugar on the iron plate cooling to moderate hardness, can be divided into pieces, sheeting, continue to cool to the appropriate softness required for molding, the cutting machine can be used to cut into shape. Generally can be cut into rectangular or irregular blocks, good quality candied jelly can be extended more than 12 cm. After molding, it can be cooled by a powder remover to remove the starch grains adhered on the surface of the sugar block, use glutinous rice paper as the inner liner, and outsource the label paper to make the kink tight.
5. Sweet potato powdered sugar
(1) Process: Making malt - Flour gelatinization - saccharification - caramel - processing into sugar.
(2) Process Operation: 1 Malt: The barley or wheat is soaked in water for 3-4 hours, then drained, and it is germinated at 20-24 degrees Celsius. After 5-7 days, the malt is green and grows to 3 cm long. For fresh malt. The dried malt will be dry malt. The fresh malt or dried, malt watered, with a stone mill or grinder into a mash, with the use of grinding, grinding the better the better. 2 Flour gelatinization: According to the ratio of 10 kg of dry sweet potato starch and 15 kg of cold water, the amount of water added to wet sweet potato starch should be appropriately reduced, and then 1 kg of fresh malt or 0.75 kg of dry malt should be added to tune the potato flour malt. Stir in 45 kg of boiling water and heat to boil. Be sure to boil thoroughly. Malt is not easy to be too much or too little, many are yellow in color, and less is not sugar. 3 Saccharification: The cooked potato flour malt is annealed to about 50 degrees Celsius, and 1 kilogram of fresh malt or 0.75 kilograms of dry malt is added to fully saccharify the emulsion in the pot. Usually 2 hours later; the sugar residue will be completely precipitated and there is a layer of clear water on it. At this point, boil again and filter with cloth. The filtrate is sugar, sugar residue can be used as feed. 4 sugar: The sugar liquid Sheng pot, burning fire torment, so that water evaporation, the middle shall not stop the fire, after 4-6 hours, the sugar solution is thick, take a little drop of cold water, after cooling a knock When you are in pieces, turn off the sugar. Do not lick it, otherwise it will become charred and bitter. One kilogram of dried sweet potato starch can boil 0.8-0.9 kilograms of sugar. 5 processed into sugar: Sweet potato sugar can be processed into lump sugar, candied sugar and rice candy. Lump sugar: When the sugar from the pan is cooled to 35 degrees Celsius, add a little cooked sesame and orange peel powder and mix well. Pull it into strips. Place one end on a clean wooden stake and the other end with a round stick. Hands back and forth Pull until the color changes from yellow to white, and it becomes lump sugar; Doll sugar: sugar that will be cooled to 35 degrees Celsius, sticks to cooked soybean powder, and double pull pulls, when drawn from thin strips, becomes Doll sugar; rice sugar: first put 50 grams of edible oil in a pan and fry, take 3 kg of sugar to warm the heat and dissolve, add 3 kg of fried rice, and then sprinkle a bit of cooked sesame and orange peel. After all mix well, remove it from the pot and place it on a clean wooden board, and then use another board to pressurize and grow into strips. The pressure will become tighter and better, and immediately use the sharp knife block to make small pieces, which is the popcorn sugar.
Sweet potato sugar
1. Sweet potato making sugar