Citrus is rich in citric acid. In the food industry, citric acid is an indispensable ingredient in the manufacture of foods such as refreshing drinks and confectionery. In order to more fully utilize the citrus resources of our province, citric acid can be extracted by using fruit drop, residual fruit, and waste fruit as raw materials.
Juice. The raw material is chopped, the juice is extracted by a press, and the residue is soaked with water and repeatedly squeezed several times to fully extract the citric acid contained.
Fermentation. First, dilute the concentrated juice, add 1% of the turbid orange juice, and after 4 to 5 days of fermentation, add a small amount of tannins, stir and heat to promote the precipitation of the colloidal substance, then filter the solution. Have to clarify the juice.
precipitation. The juice is heated to boiling, then the pure slaked lime milk is slowly added, and stirring is continued until the calcium citrate is completely precipitated, and the addition is stopped when the juice is slightly acidic. The upper yellow-brown clear solution was drained by siphoning, and the precipitated calcium citrate was separated and washed.
break down. After the washed calcium citrate is poured into clean water, it is heated to boiling, stirring is continued, and then the sulfuric acid having a concentration of 35% is slowly added, and the boiling is continued, and the mixture is stirred for 30 minutes to be decomposed, which takes about 3 hours, and then is pressed. The calcium sulfate precipitate is separated, and the filtered citric acid solution is concentrated in a vacuum to 40 to 42 Baume, poured into a wooden crystallization tank, crystallized after 3 to 5 days, and then washed repeatedly with cold water for crystallization. The machine separates and removes water to obtain a crude crystalline citric acid product.
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