Processing of canned apricot in syrup

(I) Process flow

Raw material selection → raw material treatment → color protection → alkali solution peeling → trimming → precooking → selection → canning → juice pouring → heating and exhausting → capping and sterilization → cooling → canning → finished product.

(II) Key points of technology

1. The raw material selection selects fresh and plump apricot fruits with yellow flesh, compact flesh, and denucleated or semi-denucleated flesh. Remove fruit pests and damaged fruit. The apricot fruit should be more than 30 mm in diameter and weigh more than 20 grams.

2. After the qualified apricot fruit is cleaned, it is soaked in 0.5~1.5% hydrochloric acid or 0.1% potassium permanganate solution for a few minutes at room temperature, and then washed with clean water to remove the pesticide residue on the fruit surface. Then cut in half along the fruit groove, remove the stone and peduncle.

3. Color protection The apricot fruit cut in half is placed in 1~2% salt solution for color protection. Salt solution containing 0.2% citric acid or 0.1% alum solution, the color protection effect is better.

4. Alkali peeling with 10% concentration of sodium hydroxide solution heated to about 98℃, the apricot fruit will be poured into the immersion for 30~60 seconds, appropriate stirring, so that its alkali evenly. Apricot skin corrosion discoloration, quickly remove the skin, wash alkali solution, and then rinse in water.

5. Trim fruit and pit neatly, removing residual skin.

6. Cook the pre-cooked apricot pieces in boiling water for 5 to 8 minutes to ensure they are not cooked through.

7. After selecting and canning, picking out the ripe soft rotten fruit pieces, canning them according to size, color and integrity. 425g net weight can, containing 240g apricot meat. Net weight 567 grams can, filled with 320 grams of apricot meat.

8. The juice is poured to prepare sugar solution with concentration of 60~70%, filtered hot after boiling, impurities in sugar are removed, and the sugar solution is diluted to 27~35% concentration before loading into the tank, and poured into the tank when the temperature of sugar water is not lower than 70℃.

9. heat and exhausting that air aft introducing steam into the exhaust box for 7 - 15 minutes until the center temperature of the tank reaches above 80 DEG C.

10. Seal the can immediately after sterilization and exhaust. Then put it into water whose temperature has reached 80~90℃, boil it for 10 minutes, take it out, cool it to 40℃ in stages, and take it out.

(iii) Quality indicators

The flesh is pale yellow or orange yellow, and the color and size of the same can are consistent; the sugar water is transparent, and a small amount of pulp debris that does not cause turbidity is allowed to exist; the flesh weight in the can is not less than 55% of the net weight, and the sugar water concentration when opening the can is 14~20%.