The quality of processed products, in addition to being affected by processing equipment and technical conditions, is also closely related to the quality of raw materials. All kinds of processed products have corresponding requirements for raw materials. According to different processing methods, selecting different fruit varieties and varieties is the basis for processing high-quality products.
For the production of dried fruit, fruits with low moisture content, high dry matter content, large proportion of edible parts, and good flavor and color should be selected, such as non-nuclear grape, persimmon, dates, etc.; juices, fruit wines should be selected, juices and sugar should be selected. Fruits with high content, moderate sweetness and acidity, and low cellulose content, berries such as grapes and strawberries are good raw materials; while jams and jellies are produced, fruit with rich pectin content and a certain amount of organic acids, such as hawthorn, should be selected. The production of canned products requires a suitable ratio of sugar and acid, a small tannin content, a small heart, a thick flesh, a close texture, and a certain hardness after hot cooking (Peach is not Solute), after shaping, beautiful appearance, uniform color, and fruit with good aroma as raw materials, such as peach yellow, star, golden boy, etc., in the cherry bin bank, Naon, pear in the pear pear, etc. Is a pot of fine varieties.
The maturity and freshness of the fruit are also important factors in determining the quality of processed products. The more fresh and complete the raw materials, the more nutritional ingredients are preserved, and the better the quality of the product. Fruit maturity is one of the criteria for representing raw material quality and processing suitability. All types of processed products require raw materials to have a corresponding degree of maturity. Dry products require that the raw materials be fully matured, so that the dry matter content can reach the maximum, and the dried form can be full, the color can be beautiful, and the flavor can be beautiful. Jellies and jams should be selected from mature and overripe fruits as raw materials. Over-ripe fruit, pectinase hydrolyzed to pectic acid, lost its gelling effect, and should not be processed in jams, jellies, canned, preserved fruit, and preserves. It must be heat-treated, and generally should be matured by 89. Fruit freshness and maturity are closely linked, and fruit maturity affects freshness. Due to the after-ripening effect of fruit harvesting, the raw materials are not processed in time after harvest, which will increase the maturity and decrease the freshness, and sometimes even cause the raw materials to rot and deteriorate and lose processing value.
For the production of dried fruit, fruits with low moisture content, high dry matter content, large proportion of edible parts, and good flavor and color should be selected, such as non-nuclear grape, persimmon, dates, etc.; juices, fruit wines should be selected, juices and sugar should be selected. Fruits with high content, moderate sweetness and acidity, and low cellulose content, berries such as grapes and strawberries are good raw materials; while jams and jellies are produced, fruit with rich pectin content and a certain amount of organic acids, such as hawthorn, should be selected. The production of canned products requires a suitable ratio of sugar and acid, a small tannin content, a small heart, a thick flesh, a close texture, and a certain hardness after hot cooking (Peach is not Solute), after shaping, beautiful appearance, uniform color, and fruit with good aroma as raw materials, such as peach yellow, star, golden boy, etc., in the cherry bin bank, Naon, pear in the pear pear, etc. Is a pot of fine varieties.
The maturity and freshness of the fruit are also important factors in determining the quality of processed products. The more fresh and complete the raw materials, the more nutritional ingredients are preserved, and the better the quality of the product. Fruit maturity is one of the criteria for representing raw material quality and processing suitability. All types of processed products require raw materials to have a corresponding degree of maturity. Dry products require that the raw materials be fully matured, so that the dry matter content can reach the maximum, and the dried form can be full, the color can be beautiful, and the flavor can be beautiful. Jellies and jams should be selected from mature and overripe fruits as raw materials. Over-ripe fruit, pectinase hydrolyzed to pectic acid, lost its gelling effect, and should not be processed in jams, jellies, canned, preserved fruit, and preserves. It must be heat-treated, and generally should be matured by 89. Fruit freshness and maturity are closely linked, and fruit maturity affects freshness. Due to the after-ripening effect of fruit harvesting, the raw materials are not processed in time after harvest, which will increase the maturity and decrease the freshness, and sometimes even cause the raw materials to rot and deteriorate and lose processing value.
We have been producing Biological Products for about 50 years. Tetanus Antitoxin is the main product of our biological products, and its market share in China is over 70%, more over, it's been exported to over 20 countries. It won the title of Provincial Excellent New Products in 1998, the New Products Gold Prize by the Southeast Asia Chamber of Commerce in 2001, and the Excellent New Products Gold Cup by the Seventh Asean Congress of Traditional Chinese Medicine in 2003.
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Jiangxi Institute of Biological Products Inc. , https://www.jxinstitute.com