Paprika powder, a vibrant and versatile spice, is a culinary gem renowned for its captivating red hue and delightful flavor profile. Derived from grinding dried Capsicum annuum peppers, paprika comes in various grades and types, each offering a unique taste experience. Its distinct character ranges from mild and sweet to smoky or spicy, making it an indispensable ingredient in kitchens around the world.
This spice not only adds a pop of color to dishes but also infuses them with a depth of flavor that enhances their taste profiles. Whether it's used as a garnish for visual appeal or incorporated into recipes for its distinctive taste, paprika brings a touch of warmth and complexity to countless culinary creations.
Beyond its culinary prowess, paprika also boasts potential health benefits due to its richness in antioxidants like carotenoids, which can contribute to overall well-being. From classic Hungarian dishes like goulash to Spanish paellas and deviled eggs, paprika's versatility knows no bounds, elevating both the visual aesthetics and the flavor of dishes across various cuisines.
We have different ASTA for Paprika Powder: Paprika Powder 80 ASTA, Paprika Powder 100 ASTA, Paprika Powder 120 ASTA, Paprika Powder 140 ASTA, Paprika Powder 160 ASTA, Paprika Powder 180 ASTA, Paprika Powder 200 ASTA, Paprika Powder 220 ASTA, Paprika Powder 240 ASTA.
When choosing paprika, factors such as its flavor intensity, smokiness, and ASTA measurement can guide your selection, ensuring it aligns perfectly with your culinary preferences and the dish you're preparing. Whether you're a professional chef or an avid home cook, paprika powder is a colorful, flavorful ally in your culinary adventures, ready to add its signature touch to your favorite recipes.
Paprika Powder 80 ASTA, Paprika Powder 140 ASTA, Paprika Powder 160 ASTA, Paprika Powder 200 ASTA, Paprika Powder 240 ASTA Henan Sunny Foodstuff Co.,Ltd. , https://www.hnsunnyfood.com
Mixed sweet potato jam production technology
The process of making mixed fruit jam involves careful preparation of various raw materials, each with its own specific treatment. For sweet potato mud, select fresh or stored sweet potatoes that are free from insects, mold, and sprouts. Wash them thoroughly and steam in a double pot until the center is fully cooked. Immediately peel the sweet potatoes and add 0.1% citric acid to prevent discoloration. Then, continue to mash the sweet potatoes into a smooth paste by adding water as needed.
For hawthorn mud, choose healthy fruits, removing any diseased, rotten, or worm-infested ones. Soak the hawthorns in water for 2–5 minutes, then wash them 2–3 times. After pressing, place them in a pot and boil for 2–3 minutes. Once cooled, remove the seeds and beat the fruit into a smooth pulp.
When preparing jujube mud, select clean, undamaged dates and wash them in 30–40°C water two to three times. Soak the jujubes in water at 80°C in a 1:4 ratio (jujube to water) for 24 hours. Remove the pits and mash the fruit into a smooth paste.
For strawberry pulp, select firm strawberries, removing any rotten or damaged ones along with their stems. After washing and draining, place them in a plastic bag and freeze at -18 to -12°C. Thaw at room temperature, then use a pulper to blend the fruit into a smooth puree.
Agar solution is made by weighing the required amount of agar, soaking it in warm water, rinsing, and dissolving it over heat. Add 15–20 times the weight of agar in water, filter the solution, and set aside.
A concentrated sugar solution is prepared by mixing white sugar with a 75% sugar syrup. Citric acid solution is made by dissolving crystalline citric acid in water to create a 50% solution.
In the blending stage, the exact proportions of each ingredient are shown in the table below. The materials used are the processed pulps, pastes, and liquids from the previous steps.
During concentration, the prepared mixture is placed in an open pot and boiled to reduce the volume. If using a dedicated concentration machine, the results will be better. Maintain a temperature of 100°C while stirring continuously to avoid scorching. Gradually add the concentrated sugar solution, and once the desired consistency is reached, add the agar solution and stir. Adjust the pH to 3.0 by adding citric acid. A small amount of synthetic food coloring and flavoring can be added before stopping the heating process.
For canning, the jam must be filled quickly after concentration to prevent sugar conversion and pectin degradation, which could affect color and flavor. Sterilize the jars, fill them with hot jam (at least 85°C), and seal when the temperature is above 80°C.
After canning, sterilize the jars at 100°C for 5–10 minutes. Once removed, cool them rapidly to room temperature. Glass jars should be cooled gradually to avoid cracking. Store the finished products in a suitable environment.
The final product should have a light sauce-like color, with a consistent texture and no large fruit pieces or crystals. It should have a balanced sweet and sour taste, with a typical mixed fruit flavor and good coating properties. No burnt or off-odors should be present.
Throughout the production process, avoid contact with metal ions such as copper and iron to prevent browning and loss of vitamin C.
**Raw Material Proportions Table:**
| Product Name | Raw Materials Ratio | Agar (%) | Solids (%) | pH Value |
|---------------------------|---------------------|----------|------------|----------|
| Hawthorn Sweet Potato Sauce | Hawthorn:Sweet Potato = 30:70 | 0.3 | 60 | 3.0 |
| Jujube Sweet Potato Sauce | Jujube:Sweet Potato = 25:75 | 0.4 | 60 | 3.0 |
| Strawberry Sweet Potato Sauce | Strawberry:Sweet Potato = 30:70 | 0.4 | 60 | 3.0 |
| Multi-flavored Sweet Potato Sauce | Salt:Spice Powder:Sweet Potato = 0.6:0.1:99.3 | 0.35 | 60 | 3.0 |
Author Unit: Agricultural Bureau of Weihui City, Henan Province.