(1) Production Process Grape→Select→Cleaning→Crushing→Stalk Removal→Heating→Pressing→Sterilization→Cooling→Enzyme Treatment→Filtering→Adjustment→Filtering→Filling→Sterilization→Cooling→Finished Product (2) Operation Points 1. Selection, Cleaning: Grapes for juice processing require about eight mature. If the ripeness is too low, there is no flavor of the grape, and the storage process is prone to rot during the storage process. In the process of processing, the rot fruit and the immature fruit must be picked in time. Grape cleaning usually uses 0.03% potassium permanganate first, then rinse with water. 2. Crushing, removing stems: After the grape is cleaned, crushing and removing stems are performed immediately to facilitate juicing and reduce the odor caused by fruit stems. 3. Heating: The broken pulp is heated to about 60°C for 1 hour to soften the pulp, which facilitates the dissolution and juice extraction of pigments in the peel and pulp. 4. Pressing, sterilizing: After the heat treatment, the pulp should be squeezed as soon as possible. The squeezed fruit residue is added with a proper amount of water for the second time. The two juices are mixed and pasteurized (about 80° C.) to avoid subsequent processing. The middle juice was fermented and the juice was cooled to 40°C after enzyme treatment. 5. Enzymatic treatment: Add pectinase to fruit juice for degumming. When the concentration of pectinase is 0.04%-0.05% and the treatment time is 2 hours, the clarity of the juice and the post-cloudiness of the juice are improved. The enzyme was filtered through diatomaceous earth. 6. Sugar: Quantitative addition of purified water into sugar cans is heated to 90-100 °C, plus a person called good sugar and citric acid, sugar temperature 80-90t, saccharification after filtration standby. 7. Mixing: Add juice, sugar, essence and color (diluted with a small amount of fruit juice) to the mixing tank and mix while mixing. The general flavor concentration was 0.1% and the pigment amount was 0.1%. 8. Filling and sealing: The packaging containers (iron cans or glass bottles) shall be cleaned with purified water. The beverage temperature during filling shall be controlled at about 60°C to ensure a certain degree of vacuum in the cans and sealed in time. 9. Sterilization, cooling: Sterilization immediately after sealing, sterilization temperature of 95-100 °C, sterilization time of about 10 minutes. After the sterilization is completed, it is cooled to 35-40°C as soon as possible, and the glass bottle should adopt the subsection cooling method. (3) The product standards should have strong flavors of this variety, clear and transparent juices, allow for trace precipitation, no odor, no impurities, soluble solids>12%, total acid>0.30%, PH<4.5, total bacteria<100 / ml, coliform bacteria <6 / 100 ml, pathogenic bacteria must not be extremely
Black Rice Pasta
Hebei Abiding Co.Ltd, a professional food supplier, was established in 2005 in Shijiazhuang, China. We specialize ourselves in supplying Organic Tomato Paste and Organic Pasta. Conventional ones are also available to supply. We can make the private labels according to the customers' requirement. Our products have EU, NOP and JAS organic certificates. They are also Kosher certified. We have business relationships with importers and wholesalers from around the world, mainly in Europe and America. Over the years, we have earned highly recognition from clients due to our qualified service and steadily increase our market share year after year.
Products and Services
1. OEM service provided. We can do OEM with your brand(print, graphics on the products).
2. We have different types of organic pasta.(One-shop service)
3. International certificates. Guarantee our quality and make sure you can sell them all over the world!
Black Rice Pasta,Bio Black Rice Pasta,Bio Black Rice Ramen,Bio Forbidden Rice Pasta
Hebei Abiding Co.Ltd , https://www.hebeiabiding.com