MySheen

Processing of apricot jam

Published: 2024-11-10 Author: mysheen
Last Updated: 2024/11/10, The technological process is as follows: raw material selection, → raw material cleaning, → cutting, core digging, finishing → softening, beating, → heating and concentration, → canning, sealed → sterilization, cooling → inspection, → labeling → finished products. . Operation points: ① raw material selection: choose fresh apricot without disease and insect pests, mildew-free rot and deterioration, 89 mature fresh apricot. ② cleaning, cutting in half, core digging, trimming: peeling can be done by alkali and peeling. The fruit is soaked in 10%-15% sodium hydroxide solution and boiled for 5 minutes for 10 minutes. Rinse with plenty of water immediately after peeling.

The technological process is as follows:

Raw material selection → raw material cleaning → cutting, core digging, finishing → softening, beating → heating concentration → canning, sealed → sterilization, cooling → inspection → labeling → finished products.

. Main points of operation:

① raw material selection: choose fresh apricot with no disease and insect pests, no mildew and rot, and 89 ripe fresh apricot.

② cleaning, cutting in half, core digging, trimming: peeling can be done by alkali and peeling. The fruit is soaked in 10%-15% sodium hydroxide solution and boiled for 5 minutes for 10 minutes. Rinse with plenty of water immediately after peeling.

③ softening and beating: add 10% to 20% water and boil for 5 minutes in a sandwich pan, whichever is softer and easier to beat; then beat for 3 times with a sieve diameter of 0.7-1.5mm.

④ concentrate: the beaten pulp is placed in a sandwich pot and mixed with 500kg pulp, 600kg granulated sugar (20% of which is replaced by starch syrup) and 0.8kg citric acid. Concentrate to 66% of the soluble solids and then out of the pot.

⑤ canning and sealing: the bottle and lid must be sterilized before use, and the soy sauce can be canned at a temperature of ≥ 85 ℃.

⑥ sterilization and cooling: 1OO ℃ sterilized for 5 minutes and 15 minutes, then quickly dripped water to 38 ℃ after sterilization.

⑦ inspection and labeling.

Technical requirements of the product:

Sensory indicators color: sauce body is orange; taste and smell: with the unique flavor of apricot paste, no burnt paste and other peculiar smell; tissue morphology: sauce body is sticky, can slowly flow, no juice, no sugar crystallization.

Physical and chemical indicators soluble solids (in refractive terms) ≥ 65%; total sugar ≥ 55%; heavy metal content: per kg product tin (Sn) content ≤ 200mg; copper (Cu) content ≤ 20mg, lead (Pb) content ≤ T00mg. There were no pathogenic bacteria and corruption caused by microorganisms in the microbiological index.

 
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