Processing technology of wild apricot jam
(1) Product features
Wild apricot has high nutritional value, and has the effect of moistening lung, beautifying skin and quenching thirst. It is rich in VB17 and has a strong anti-cancer effect.
(II) Process flow
Dried wild apricot → selection → cleaning → sulfur leaching → rinsing → pulping and mud extraction → concentration → blending → reconcentration → filling → product
(III) Description of operating points
(1)Raw material treatment: remove serious browning, mildew and insect pests of dried wild apricot, select thick meat, light color as raw materials, fully washed with clean water to clean.
(2)Sulphur soaking: dried wild apricot had serious browning in the process of natural air-drying. Soaking dried apricot in sodium bisulfite solution with concentration of 0.3% and 4 times of dried apricot weight for 6 hours could basically fade the brown color on the surface of dried apricot, and the appearance quality of the finished product was better.
(3)Pulping and mud extraction: adding 2 times the weight of water into the sulfur-soaked dried apricots and beating with a beating machine. Wild apricot dry coarse fiber content is high, beating machine speed should not be too fast, so as not to break the coarse fiber, after beating pulp, filter with 0.5 mm mesh to get mud.
(4)Ingredients concentration: formula: 50% apricot paste, 40% sugar, 10% seabuckthorn juice, and add 0.3%~0.5% thickening agent (agar and konjac flour). Wild apricot jam with good flavor and appearance quality can be prepared by traditional technology, and vacuum concentration technology is better for factories with conditions.
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Small leaf peach
Shrubs or small trees, 0.5-5 m tall; leaves, opposite, leathery, 1-3 cm long and 1-2 cm wide, glabrous, lateral veins inconspicuous, converging near leaf margin to form one vein. Cymes terminal or axillary, flowers white ca. 4 cm in diam.; calyx obconical; petals 4; stamens numerous; ovary inferior; berries globose. It is widely distributed from South China and Guizhou to Hubei and southern Anhui. Born in hills and thickets or on the edge of a forest. The fruit is edible or brewed.
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Apricot flat suitable for cultivation in Cold regions-- Weixuan No.1
Weixuan No. 1 Xingbian was selected by Weichang County Forestry Bureau and approved by Hebei Forest Variety examination and approval Committee in 2007. First, the characteristics of varieties. The dry nature is strong, the tree posture is open, the tree shape is naturally round head. The budding ability of branches is strong, mainly short fruit branches, and axillary flower buds can also bear fruit. Generally, it blossoms and bears fruit 3 years after planting, 25 kg fruit per 5-year-old tree, 7.5 kg seed per plant, and enters the full fruit stage in 7-8 years. The average weight of the fruit is 13.6 grams (when the pericarp is green), the fruit is broad oval, the background is green and yellow, and the sunny side is red.
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