China manufacturer for Waterproof Change Robe,long sleeve dry robe, football Change Robe,surfing dry robe, dry robes are mainly use for surfing, swimming, paddle, rugby, football and etc.
Features:
1. Our outer shell and lining are 100% recycled fabric
2. Two big fleece pockets for warm purpose
3. YKK zip reverse puller , which ensure pull up inside.
4. Big warm hood for warm purpose.
5. Inside waterproof pocket for phones.
Sample is available now, sample time 7-10 days. Welcome to discuss more details with us.
Suzhou Golden Gamrnet MFG Co.,Ltd , https://www.suzhoumfg.com
Chestnut is also known as chestnuts, big oil fruits and so on. Chestnut is a kind of nut with high starch content. It used to replace food and is one of China's famous dried fruits. Chestnut is rich in nutrients, delicate in silty, sweet and tangy in cooked food, and is deeply loved by our people. Chestnut has the effect of nourishing the spleen, strengthening the kidney, strengthening blood circulation, and stopping bleeding. As early as in "Lu Shi Chun Qiu," there is the reputation of "the beauty of fruit, the orange of Jiangpu, the chestnut of Lushan", and "the draft of this sketch" also mentioned "the chestnut wedge of the heart of the chestnut room. effect". Chestnut is an important export project in China. In the past, it had been mainly exporting fruit. In recent years, some frozen chestnuts have been exported, but they are basically exported as raw materials. The main export target is Japan. Chestnuts are exported to sugar-fried chestnuts, chestnut paste, chestnut fillings and chestnut flour. Chestnut filling has a larger amount of processing and is mainly used for the processing of cakes and breads. In recent years, the output of Chinese chestnut fresh fruit has been increasing year by year. In order to increase the added value of agricultural and sideline products, the export of raw materials to the export of finished products has become our goal. In addition, in order to continuously expand domestic demand, increase food variety, and constantly develop new foods is also our focus. The processing and use of chestnut filling in China is still rare, so this paper has carried out a preliminary exploration on the processing of chestnut filling. (1) Materials and equipment (1) Raw materials chestnuts, "Yanshan chestnuts" in the suburbs of Beijing; sugar, first grade sugar; citric acid, food grade; sodium sulfite, edta, chemical purity; vitamin c, pharmaceutical grade; modified starch, Commercially available. (2) Main apparatus and equipment sandwich pot, crusher, colloid mill, packing machine. (B) the main process flow (c) operating points (1) the choice of materials required to use fresh and full, normal flavor, no insects, no mildew, no sprouts of chestnut as raw materials. (2) Shelling and peeling Industrial production can be performed using mechanical peeling. When a small amount is processed, peeling can be done by hand. However, be careful not to damage chestnut kernel when hand peeling, and immediately soak the chestnut kernel in the color protection solution to avoid the chestnut kernel. Oxidation discoloration. (3) Color protection trim Remove black spots, residual skin, etc. in the color protection solution. (4) Pre-cooking Precooking in the color-preserving solution a for 3 to 5 minutes will kill microorganisms on the surface of the chestnut and passivate the peroxidase and polyphenol oxidase on the surface. The composition of the color-retention solution a was 0.15% sodium sulfite, 0.05% edta, 0.1% citric acid, and 0.05% vitamin c. Sodium sulfite has a bleaching and fading effect, edta can complex metal ions, citric acid can reduce the ph value of the medium and inhibit the oxidative browning of tannins, vitamin c has a strong reducing effect. (5) Prepare color protection liquid b for aging, dip the chestnut into the color protection solution b, and micro-boil for 30 minutes until fully cooked. The composition of the color protection solution b is: 0.05% citric acid, 0.05% edta, 0.05% vitamin c, adjusted ph 45%, total sugar >20%. (3) Microbiological indicators Total number of bacteria (V) Browning in processing There are three major problems in chestnut processing: first, peeling, second, browning, and third, aging. The most prominent problem in this process is browning. Chestnut browning includes enzymatic browning and non-enzymatic browning. Enzymatic browning is the color change caused by the oxidation of phenols and tannins in foods caused by oxidases. The product is a complex polymer—black spermatozoa. Its mechanism of action and changing steps are not yet clear. . Enzymatic browning occurs in foods and must have three conditions at the same time: the presence of polyphenols, polyphenol oxidase, and oxygen. It is almost impossible to remove polyphenols in foods, and it is relatively easy to suppress polyphenol oxidase activity and remove oxygen. We have adopted the following methods: 1 heating. Since the enzyme is heat-sensitive, most polyphenol oxidases are inactivated by maintaining at 70-95°C for 7 seconds. Chestnut tissue is tighter, and it takes longer to passivate the enzyme. 2 Add sulfite to inhibit enzyme activity. We know that free sulfur dioxide can reduce hydrazine to phenol to prevent phenol polymerization under slightly acidic conditions, thereby inhibiting the activity of phenolic enzymes. Therefore, we add sodium sulfite in the color protection solution, and the effect is better. 3 Adjust the ph value. The phenolase activity was the strongest when the ph value was 6 to 7, and ascorbic acid was added at the ph value 4. Ascorbic acid is a reducing agent that binds oxygen on the surface of chestnuts to prevent browning. Non-enzymatic browning is mainly due to Maillard reaction and ascorbic acid oxidation, in addition to browning due to metal ions. Maillard reaction is a common non-enzymatic browning, and its mechanism is very complex. The reaction is mainly when the amino group and carbonyl group coexist. The reaction product is also a very complicated mixture—black spermatozoa. The main methods of preventing Maillard reaction are: 1 to avoid processing materials at high temperature for a long time; 2 to use sulfite and operate under non-alkaline conditions; 3 to avoid the use of reducing sugars. When ascorbic acid is oxidized, it produces the melanin precursor, furfural, which undergoes a series of reactions to form a brown substance. Therefore, the amount of ascorbic acid should be minimized in the final processing of the material. Certain metal ions, such as iron, can make the chestnut brown. Adding a chelating agent to the medium can complex metal ions and prevent browning. We used edta in our experiment and it works well.