Black Garlic Paste is made of Peeled Black Garlic without supplements. The paste appears brown to black and is without any impurities. It has a rich garlic odor and it tastes sour with a hint of sweet.The paste is convenient and very easy to eat. It is usable directly after opening, eaten directly or spreaded on bread slices and biscuits.
Black Garlic Sause(Paste) Black Garlic Sauce,Black Garlic Paste,Fermented Black Garlic Sauce,Pure Black Garlic Paste Zhucheng Tongxi Commercial And Trade Co.,Ltd. , http://www.blackgarlicgroup.com
Ginseng fruit juice processing
Ginseng fruit is an ideal health product newly developed in China in recent years. Its flesh is fragrant and juicy, with unique flavor, high protein and low fat, rich in vitamin C, selenium, molybdenum and more than a dozen trace elements. Selenium is a trace element that maintains the normal vitality of the organism and is known as the “King of cancerâ€; copper also has anti-cancer effects and is beneficial to patients with hypertension and diabetes. The following describes the processing points of ginseng fruit juice. First, the process of raw material selection → cleaning → crushing → inactivating enzyme → juice → filtration → centrifugation → batching → homogenization → degassing → filling → sterilization → cooling. Second, the processing points 1, the choice of raw materials: the choice of mature fruits as raw materials, the pest fruit, rot fruit picking. The maturity of the fruit has a great influence on the quality of the fruit juice. Under the same conditions, using eight mature fruits or more as raw materials, the processed juice has bright color and rich flavor. Therefore, it is best to use mature fruits and fully rinse with flowing water to drain water. 2, crushing, inactivating enzymes: the cleaned fruit, after proper crushing, immediately inactivate enzyme treatment. Since the ginseng fruit is prone to enzymatic browning, the fruit must be quickly heated to 100°C and held for 5 minutes. In this way, the goal of inactivating enzymes can be achieved and browning can be prevented. 3. Juice extraction, filtration, centrifugation: The fruit pieces processed above are put into a juicer for juicing. The squeezed slurry is coarsely filtered and centrifuged to become the original juice. Centrifugation requires a rotation speed of 3000 rpm for 5 minutes. 4. Ingredients: For raw materials and various accessories, for example, the original juice 35%, sugar 8%, honey 1%, stabilizer 0.04%, citric acid 0.12%, sodium benzoate 0.015%, water 55.825%. When dosing, honey does not need to be filtered, and other raw materials can be used after filtration. 5. Homogenization: After the prepared material and liquid are mixed uniformly, they are fed into the high-pressure homogenizer for one time. 6, degassing, filling: After homogenization is completed, the material into the vacuum degasser degassing for about 5 minutes, and then filled with a filling machine seal. 7. Sterilization and cooling: Sealed cans are sent to the retort for sterilization. The sterilizing formula is 5'-15'-5'/95°C, and then it can be cooled to about 40°C.