First, the practical raw material ratio Fresh corn stalks l00 kg, amylase 0.5 kg (or bran 20 kg or malt flour 15 kg), crude rice bran 20 kg. Second, process technology points 1. Raw materials and crushing: Remove most of the stems and leaves from the fresh corn stalks, use the stalk within 5 stalks, chop or chop with a trowel to a small section of about 3 cm, and then crush it. 2. Steaming and saccharification: According to the ratio of raw materials, the crushed corn stalks and crude rice bran uniform mixing, in order to facilitate the steam softening, mix and spread in the steamer, in order to make steam through the straw, add 50 to the wok About 70 kilograms of clean water, the fire boiled steam for 30 minutes, so that the bark and straw heart softened. The softened steam was poured into a large cylinder and when the temperature dropped to about 60-65°C, 0.5% of amylase (AMY) was mixed in as a saccharifying agent. If no amylase, 20% bran can be used instead. Although the cost of using malt flour increased, it was 15% more caramel than using amylase. After mixing, add about 75 kg of steaming water to about 50 kg. Stir with a clean wooden rod along the side of the cylinder. In order to prevent the contamination of bacteria, the cylinder port is tightly sealed with a plastic film and the temperature is kept at about 70 degrees to make it fermented and saccharified. , about 24 hours. 3. Filtration and Concentration: The saccharification material is added into the filter bag, filtered, and the sugar liquid is scooped out with a spoon to increase the filtration rate, and is repeatedly squeezed until no water droplets emerge. The sugar residue can be used as animal feed. The filtrate is transferred to the iron pan and boiled under normal pressure to vaporize the water to vaporize. Note that the stirring is continued to prevent the sugar liquid from sticking. When the sugar in the pan foams up, no water can be added, and the spoon can be used to stir the sugar. Slurry will fall from the bubble, shortly after foaming, when the sugar filling is squama-like, when the color is yellow, check the concentration with the Baume meter up to 40 degrees, you can stop the concentration, after the pan cooling is finished product caramel. Concentration end point experience judgment method: If there is no Baume meter check, use bamboo or glass rod to stir up a drop of concentrated sugar and drop it in cold water. The droplets will sink in a few seconds without spreading, that is, the concentrated concentration is required.
Product category of fresh fruit;We are from China, fresh red star apples, red Fuji apples, fresh golden crown pears, Fresh Sweet Snow Pear, fresh tomatoes.The supplier/factory specialized factory, wholesale high quality fresh apple, fresh delicious sweet pear research and development and manufacturing products, we have many years of fruit experience, can provide pear purchasing agent package transport refrigeration one dragon service.We have perfect after - sales service and technical support.Looking forward to your cooperation!
Fresh Fruits,Red Fuji Apples,Fruits Golden Crown Pear,Fruits Sweet Snow Pear Jining Sunagro Trade Co., Ltd. , https://www.sunagro-food.com
Corn stalk processing, sugar refining, turning waste into treasure