1.Raw material collection

You should collect the medium-well ripe and fresh passion fruit with no pests and diseases and no deterioration as raw materials.

2.Raw material cleaning

The raw fruit is placed in the pneumatic cleaning tank for cleaning to remove the sediment and other foreign matter adhering to the peel.

3.Raw material processing

The raw fruit should be cut and scooped. You should use a knife to cut the passion fruit vertically and make it into two halves, and then use a spoon to scoop out the fruit nuts. Afterwards, pack it in a food-grade plastic bucket, and place it in a freezer at 15°C for storage.

4.Cooking

You should pour hot water at 90°C-100°C into a jacketed pot, and cook the passion fruit until the cuticle and peel can be easily separated and will not be rotten.

5.Exfoliate the cuticles

Use a spoon with 1/4 size of a passion fruit to separate the cuticle and peel.

6.Enzymatic hydrolysis

Put 40 ppm pectinase into 40 kg water to make an enzymatic hydrolysis solution, then mix the enzymatic hydrolysis solution with 80 kg passion fruit peel and stir evenly, and then start the enzymatic hydrolysis of the exfoliating layer. Enzymatic hydrolysis procedure was carried out for 30 minutes. After enzymatic hydrolysis, filtration was performed.

7.Soaking

Use 7% sodium metabisulfite solution to soak the enzymatically hydrolyzed passion fruit peel for 10 minutes, and then drain the soaking liquid.

8.Sugar liquid

The infusing procedure shall be separated into several stages. At the first stage, the sugar solution ratio of white granulated sugar and maltose is 5:1, and the sugar content is 40°. It should be last for 24 hours. At the second stage, the sugar solution ratio is 5:1 and the sugar content is 60°. at the same time, 0.5% citric acid was added. This stage should last for 24 hours.

9.Fruit pulp processing

Thaw the fruit pulp, and then mix white sugar, citric acid or sodium citrate and fruit pulp to make a modulated fruit pulp. The specific raw material ratio is as follows: 60% of summer passion fruit pulp, 0.1% of citric acid, 49.9% of white sugar, 40% of winter passion fruit pulp 40%,1% of sodium citrate 1%, 59% of white sugar. Afterwards, use the wrapping ability of passion fruit peel to embed the modulated fruit pulp into the infused passion fruit peel, so that the passion fruit remain intact. Finally, place the passion fruit on the drying screen in turn, and then push them into the heat pump drying room for drying.