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Cherry crystal processing
1. Process flow: raw material selection → washing and crushing → adding water → boiling → filtering → concentrating → granulation → drying → packaging → finished products. 2. Operational points: Raw material selection: Choose ripe, fresh, disease-free pests and rotted cherries as raw materials for processing. Boil: After adding 100 kg of 100 kg of cherries, cook for 20-30 minutes and then filter to obtain clear juice. Concentration: The best use of vacuum concentration, but also can be concentrated pot or home stainless steel pot, temperature 60 ~ 65 °C, constantly stirring, so that more than 55% soluble solids, juice was brown, viscous liquid. Sugar granulation: Add 650 kg white sugar (100 g of white granulated sugar), 0.4% of citric acid, 0.08% of edible red pigment, and stir into a powdered shape. Granulated in a pellet mill (mesh 14 mesh). The particle-free machine can also be used with small aluminum plates. There are small holes in the plate, and they are hand-picked back and forth, so that the cherry juice powdered sugar is extruded from the small holes in the aluminum plate into particles. Drying and packaging: The prepared granules are tiled on a baking tray and dried. The drying temperature is 30° C. to 40° C. (maximum does not exceed 50° C.), and baking is performed for 30 to 60 minutes. Can also be used natural drying method, placed in ventilated above lO °C, dry, packaging is finished. 3. Quality requirements: light red powder, uniform particle size, moisture content 4. Precautions: (1) When concentrating, stir constantly to prevent scorching and odor. (2) When drying, do not overheat, in order to prevent external scorching of the product, evaporation of internal moisture does not go out, reduce the drying speed, affect product quality.