Compared with the traditional technology, the technology has shortened the process, saves energy, and retains the original nutrients in the hawthorn. The main points of the process are as follows: 1. Fruit selection - remove pests, rot, and incomplete fruits. 2, go nuclear - with a special tool to nuclear. 3. Wash - Rinse with tap water. 4, softening - after 3-4 minutes to reach full and uniform requirements, and soft and moderate moderate flexibility. If the time is not enough, the absorption of sugar will be affected; if the time is extended, the preservation rate of Vc in the sputum will be reduced. 5, sugar cane - the use of commercially available white sugar, the initial concentration of sugar about 60%, dipping 25-30 hours. The weight of 1% citric acid should be added to the sugar liquor to increase the content of Vc in the fruit pods; however, in the case of continuous production, since the remaining sugar solution already contains enough acid, it is not necessary to replenish it. When the sugar is added after the softened pulp is cooled, the initial mixing temperature is preferably about 37°C. If the temperature is high, although the speed of sugar penetration is accelerated, the Vc in the preserved fruit is significantly lost and the color is lost. In addition, the sugar impregnated containers are preferably flattened. 6, drying - baking. 7. Packaging - Use sodium benzoate (0.025%-0.05%) and potassium sorbate (0.025%-0.05%) as preservatives. Packed in plain plastic film bags, mildew was not observed at room temperature from April to September. If the vacuum packaging of the composite film can reduce the fade of the flesh. The content of Vc in the wolfberry produced by the new process is 1.7-2.0 times that of the traditional fruit mash, and the pectin content is 92.98% of the original content, the water content is 30%, the sugar content is 50%, and the taste is suitable.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
Amino Acid,Asn Amino Acid,Leucine Powder,Food Grade L-Tryptophan
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