Processing of apricot juice
technological process
Selective → cleaning → crushing → pre-cooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxidization → adjustment sugar acidity → canned → sterilization → product.
Key points of processing
The apricot fruit of selecting materials and cleaning apricot juice should have good flavor, slightly higher acidity, easy to get juice, more juice, leaving core, orange flesh, fully ripe, insect-free and harmless. Before processing, wash the apricot fruit with clean water, cut it in half and enucleate.
It is best to cut the apricot meat into small pieces of 3mm-4mm, not too shredded. Pre-cook 15min-30min with the same amount of chopped pulp and water in a stainless steel pot at a temperature of 60 ℃-70 ℃ to soften the pulp fully, while adding a little vitamin C, citric acid or a small amount of salt to protect the color.
After crushing and rough filtration, the apricot meat after crushing should be pressed by a press immediately. After the first pressing, the fruit residue is added a small amount of water, soaked for several hours and then pressed; the extracted apricot juice is filtered out with a filter net or filter bag to filter out the suspended matter and impurities.
Clarification and fine filtration only remove large impurities and suspended solids, while clarification and fine filtration mainly remove the colloid in apricot juice to make apricot juice clear and transparent.
Homogenized, deoxygenated and turbid apricot juice must be homogenized to make the particles in the juice more small and uniform, and the apricot juice passes through the 0.002mm-0.003mm homogenized pore under high pressure. Deoxidization is the removal of oxygen from apricot juice. Antioxidants can be used, that is, a small amount of vitamin C and other antioxidants are added when apricot juice is canned.
Adjust the sugar acidity apricot juice sugar content and acid content should have a proper proportion of flavor. Generally, the sugar-acid ratio is 13ml / 1515, and the sugar content is about 17%. The method of adjustment is to adjust the sugar content with the filtered concentrated sugar solution and adjust its acidity with 0.1% citric acid.
Heat apricot juice to 80 ℃-90 ℃ after canning and sterilization, then seal it while it is hot. Sterilize with boiling water at high temperature. after entering the pot, the water temperature of 3min-5min rises to 100 ℃, keeping 10min about. After sterilization, the iron can is quickly cooled in cold water, and the drink in glass bottle can be cooled by stages, wiping off the water droplets and smearing antirust oil, that is, the finished product.
Finished product quality
The processed apricot juice is dark yellow or orange in color, contains 15% Mel 20% soluble solids and 0.5% mi 1% acid, and has a strong apricot fruit flavor.
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Processing of three kinds of peach products
Preserved peaches. Select hard and fleshy white peaches or yellow peaches as raw materials, put the fresh peaches in an iron frame, put them in a boiled 2% Murray 4% caustic soda solution, and shake for 30 seconds for 60 seconds. Remove and stir in clean water until the epidermis falls off and break in half along the suture line. Dig out the core, rinse in clean water, remove the peach pieces and drain. Soak the peach meat in 0.2% Mel 0.5% sodium bisulfite solution for 4 hours to turn the peach meat into milky white. Take 15 kg of water, 22 kg of sugar and 1 of citric acid.
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Processing technology of carambola sauce
(1) process raw material selection and treatment → heating softening → shredding → deployment → heating concentration → canning sealed → sterilization and cooling (2) operation key points (1) raw material selection and treatment: select 89 ripe, fresh, normal flavor, disease-free, insect-free, non-rotten fruit, washing, cutting head and tail and edges. Handled carambola strictly prevent overstocking and discoloration. (2) heating and softening: soak the carambola in boiling water and soften for 2-3 minutes, so that the beating and sugar solution can penetrate, destroy its enzyme activity and prevent discoloration.
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