In addition to direct consumption of grapes, most of them are used for the production of traditional foods such as brewing or drying, and the development of grape pods is carried out in accordance with the characteristics of the grapes. As a new food, grape pods are not only much cheaper than raisins, but also have delicious tastes and are highly appreciated by consumers through tasting.

First, the process

Raw material→selection→cutting scoop→rinsing→cropping→sorting→blanching→sweet system→baking→smooth mix→classification→packing→finished product

Second, process technology points

1. Raw materials require that the maturity of the grapes be higher, and they can be harvested between nine mature and fully cooked. It is best to choose a light variety.

2. Raw material processing

(1) Spoon washing: After removing the rotting grains, use a pair of scissors to cut the spikes into small spikes, then rinse with flowing water for 2-3 minutes, then soak in 0.05% KMnO4 solution for 3-5 minutes, and finally rinse with clean water. 2 or 3 times until the water is not red.

(2) Picking grain sorting: Take care not to pick out the grain when picking grain, and select at the same time to eliminate the damage, diseases and insect pests, and premature immature grains.

(3) Blanching: The selected grapes are blanched in boiling water for 1 to 2 minutes, and then immediately put in cold water to cool.

3. Sugar making

Completed in two parts.

(1) Candied fruit: Add 25 to 35 kg of sugar per 50 kg of grapes, pickle up a layer of fruit sugar, and finally cover the fruit with sugar. After 24 hours of candied fruit, the sugar solution was filtered in a pot and 10 kg of sugar was added to boil and melted. The fruit was poured into the fruit and the sugar was continued for 24 hours.

(2) Sugar soaking: The sugar liquid of candied grapes is filtered out and poured into a pot and heated. 10 kg of white sugar is added. After the solution is dissolved, the boiling well stops heating. The grapes are poured, soaked for 4 to 6 hours, and then removed. Add 10 kg of white sugar to the sugar solution, boil and melt, and add appropriate amount of citric acid to keep the amount of reducing sugar in the sugar solution. Pour the sugar-impregnated grapes into the tank and soak it in the tank for 24-48. hour. In short, the sugar system of grape pods is the process of sugar immersing the grapes in gradually enriched sugar, and generally cannot be co-cooked with sugar. After 1 to 2 days, it can be considered as if the grape has become full and transparent.

4. bake

The baking of the grapes is carried out twice. The middle should pay attention to ventilation, humidity and plastic dishing.

(1) Baking temperature: When baking for the first time, gently remove the grapes, drain the sugar and put it in the plate, give it to the oven, and bake at a temperature of 60-65°C 6～ In 8 hours, when the moisture content in the grapes is reduced to 34 to 26%, the bakeware is removed, and a second bake is performed after appropriate rewetting. The second baking temperature is controlled at 55-60°C, and the baking time is about 4 hours to 6 hours. When the moisture content drops to about 18%, the product can be released when the product is not sticky.

(2) Ventilation and dehumidification: During the baking, pay attention to ventilation and humidity. The method and time for ventilation and dehumidification can be based on

The relative humidity in the drying room is determined by the size of the outside wind. When the relative humidity in the drying room is higher than 70%, it should be ventilated and dehumidified. For example, if the indoor humidity is high and the external wind power is small, the helium window and the effluent cartridge can all be opened; if the indoor humidity is high and the outside wind is high, The helium window and the exhaust cylinder can be opened alternately. General ventilation and dehumidification is 3 to 4 times, about 15 minutes each time is appropriate. Ventilation and dehumidification, such as the instructions of the yuan instrument, can also be carried out by experience. According to experience, when people enter the drying room, they feel the air is hot and humid, and the face feels moisture. When breathing is distressed, ventilation should be performed; when the air in the drying room is dry. No moisture on the face. When breathing is smooth, stop the dehumidification and continue drying.

(3) Pour plate: During the baking of grape pot, it is necessary to pay attention to the position of the baking plate and turn the dish inside. The tray is generally carried out at the end of the first baking. In combination with the tray, the fruit can be appropriately rounded into a round or flat shape by hand.

5. Soft powder

The baked product is placed indoors, and the product is reconstituted with half-day and one-day moisture, with black spots or blackened fruit, broken products, and other unqualified products removed. Glucose and citric acid were separately ground to fineness, and mixed evenly according to the ratio of 40:1, so that the rejuvenated grape pods were rolled over in the powder and air-dried for half a day to be packaged. In addition, due to different grape varieties, fruit acidity is not the same, but depending on people's taste, the amount of citric acid in the powder can be increased or decreased as appropriate.

6. The finished product packaging is used with 100%, 200g, 250g and other quantitative packaging of the brand-name neu- gen-poisoned plastic bags, which are sealed and then stored in a cool and dry place.

Third, product quality requirements

1. Sensory index color: bright and transparent, darker than the original color; organizational form: soft, full of sugar, non-sticky; taste: taste delicious, maintain the taste of the original grape, sweet and sour taste after mixing powder, no odor.

2. Physical and chemical indicators contain sugar 65 to 68%, water content 16 to 18%, heavy metal content in line with national standards.

3. The hygienic indicators are free of pathogenic bacteria and the signs of corruption caused by the action of microorganisms and are in conformity with the national food hygiene standards.

Fourth, pay attention to matters

1. When the sugar is stained, grasp the proper reducing sugar content in the sugar solution and the appropriate reducing sugar content in the area and the environment. Climatic conditions and other factors related to the high temperature, high humidity areas, reducing sugar content can be less, and in low temperature, relatively dry areas, reducing sugar content can be controlled higher, generally can be controlled at about 50%. Method for adjusting reducing sugar content, adding invert sugar or converting to human

Oversupply of sugar, remember not to soak the fruit at too low a pH, or it may cause browning.

2. Hardening treatment In order to prevent the breakage of the grape fruit, it can be hardened before the sugar is made, ie soaked with 0.1% CaCl2 solution, or treated with 3~5% lime water, but after treatment Net residue of CaC12 or lime.

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