Grape drying-promoter and preparation method
A drying agent and grape technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of low investment and long time required for dehydration.
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Embodiment 1
[0033] Embodiment 1 is that this grape drying agent is made up of following components:
[0034] Potassium hydroxide 3.3%, alcohol 9.5%, sesame oil 10%, sodium carbonate 74.2%, calcium sulfate 1%, sodium hydroxide 0.5%, ethyl acetate 1.5%.
Embodiment 2
[0035] Embodiment 2 is that this grape drying agent is made up of following components:
[0036] Potassium hydroxide 2%, alcohol 8%, olive oil 8.5%, sodium carbonate 77.4%, magnesium sulfate 1.5%, alum 0.6%, detergent (Diaopai) 2%.
[0037] The production method of grape drying agent of the present invention, its steps are as follows:
[0038] A, the alkali metal hydroxide is mixed with ethanol, stirred for 5 minutes;
[0039] B. Mix edible oil with emulsifier and stir for 2 minutes;
[0040] C, mix the coloring agent with alum and add water, stir for 3 minutes;
[0041] D. Mix the mixture prepared in step A with the mixture obtained in step C and stir for 5 minutes;
[0042] E. Mix the mixture prepared in step D with the mixture obtained in step B and stir for 3 minutes;
[0043] F. Mix the mixture prepared in step E with sodium carbonate and stir for 10 minutes to form a paste, then air dry.
[0044] Crush the sieve with 0.1mm sieve, and put it in a ventilated place ...
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