MySheen

Processing technology of wild apricot jam

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, (1) the product characteristic wild mountain apricot has high nutritional value, and has the effect of moistening lung, nourishing face, invigorating body and relieving thirst. It is rich in VB17 and has strong anticancer effect. (2) technological process of dried wild apricot → selection → cleaning → soaking → rinsing → beating mud → concentrated → blending → and then concentrated → filling → products (3) operation points (1) raw material treatment: remove dried wild apricot with serious browning, mildew and insect pests, select dried wild apricot with thick meat and light color, and fill it with clean water.

(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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