1. Process flow. Fresh Lily bulbs→Selection→Cleaning→Plaster protection→Best-extinguishing enzyme→Rinse water→Drain surface moisture→Loading→Hot air circulation and drying→Choosing grade→Packing→Seal→Storage→Finished product. 2. Optional cleaning. Choose one hundred grams of raw materials that are over 150g in weight, individual hypertrophy, freshness, no discoloration, no insects, no breakage, and good quality. Then wash the surface of the bulb with dirt and impurities. 3. Peel color protection. Manually remove the old dead scales and stem chassis, and then strip the scales. The scales are graded according to different sizes and put into the color-enhancing solution to protect the color, so as to avoid the scales becoming brown due to exposure to sunlight. 4. Heat the enzyme. The heat-scald enzyme is carried out in an inclinable stainless steel open pot, and the amount of water added is generally 4 times that of the scale. The amount of material to be fed should not be too high at one time, otherwise the blanching may not be uniform. Open the big steam and boil the water in the pot and put the scales into it (the scales should be pre-loaded into a special bamboo container or stainless steel container). After mixing, when you see the boiling water in the pot for 2 times, you should remove the scales immediately. , to reach the standard of first maturity. The operation of the heat-burning enzyme must be well mastered. The temperature and time of the blanching cannot be achieved. During the drying process, the browning will be oxidized; if the blanching is excessive, the scales will be boiled and the scales will be easily broken or scales formed after drying. Deepen the quality of the appearance of the product. 5. Rinse with cold water. Put the hot scald immediately into the flowing cold water, rinse it to cold, and drain and drain the surface water. 6. Hot air drying. Drain the scales with water on the surface and pour them into the foil. After the uniform booths, put them on the bake car and push them into the drying equipment for hot air circulation and drying. The temperature is controlled at 60-70°C, turning once per hour. Dry to scale water content of about 10%, hand touch scales crispy degree, that is, complete the dehydration process. 7. Cooling classification. The dried lily pieces were cooled to room temperature and classified by hand. The color is pure and white, and it is large and thick as a first-class product, small pieces and pieces are third-grade products, and the rest are second-grade products. 8. Sensory indicators. White or slightly yellow, slightly transparent fleshy; scaly, dry, slightly fleshy, with a taste and odor specific to lily; moisture does not exceed 14%, impurities are controlled below 0.5%, sulphur dioxide is greater than or equal to 30mg/kg, arsenic (As) As less than or equal to 0.5 mg/kg, lead (as Pb) is less than 1.0 mg/kg. 9. Packaging storage. Sealed immediately after grading, to prevent moisture absorption and bacterial contamination. Store in a cool, ventilated warehouse to prevent insect infestation and mildew. Cup Coaster,Cup Coaster Healcier,Diatomite Cup Coaster,Cup Coaster Skin Care Dongguan Vanilla Bioengineering Co., Ltd. , https://www.healthecigarette.de
Lily Whitening Technology
Lily is one of the important health vegetables. The traditional method of processing is to blanch the harvested lily and then dry it in the sun. After drying, the water content of the dried lily is still high, and it is not resistant to collection and prone to discoloration. In the past, people used the method of sulfur fumigation to maintain the whiteness of the lily, but the lily processed by this method has hindered people's health. Dehydration method is used to dry lily, water content is low, and after color protection and blanching and dehydration, not easy to appear discoloration, and better solve the problem of the quality and safety of lily due to sulfur fumigation.