Development and Utilization of Kernel Apricot Pulp

I. processing of dried apricots

1. Technological process: apricot meat → cleaning → fumigated → drying → finished product

2. Technical points:

⑴ cleaning. Choose the flesh that is neat, fully ripe, hairless, small and thick, rinse with clean water and drain.

⑵ smoked sulphur. Send the material basket or bamboo curtain with apricot slices into the wood frame of the smokehouse, pour the burning charcoal into the iron plate in the center of the smokehouse, quickly sprinkle sulfur (1000 kg apricot slices with 3-4 kg sulfur) on the charcoal, then leave the smokehouse, then close the doors and windows for about 2 hours, wait for the fruit slices to be yellow translucent (mung bean water droplets appear in the apricot bowl), then open the doors and windows for ventilation. When the air is fully exchanged, move the apricot slices outside to dry for 1-2 hours, and then dry.

⑶ drying: send the fumigated apricot slices into the baking room, put them layer by layer on the wooden rack, then close the doors and windows, make a fire and transfer heat for drying. In the first 4-6 hours, the room temperature was maintained at 45-50 ℃, and then gradually increased to 70-80 ℃. With the evaporation of moisture in apricot slices and the increase of indoor humidity, doors, windows and vents should be opened in time to remove water vapor, and the closing time should be controlled according to indoor dry humidity and drying degree of apricot slices. In the drying process, the apricot slices on the upper and lower layers of the grill should be replaced so that they are heated evenly and strive for the same batch of raw materials to be dried at the same time. After 12-24 hours, the water content of apricot slices should be 20-24%. If the drying temperature and humidity are not properly mastered, the drying time will be prolonged, resulting in poor color and poor quality of the product.

⑷ finished product: the dried apricot is softened, then the fragments and sundries are picked out, graded and packed in wooden cases or cartons according to grade. Packing film or wrapping paper should be lined in the box before packing to prevent dried apricots from getting wet. After entering the box, dried apricots should be stored at a temperature of 0-5 ℃ and a relative humidity of about 65%. Avoid storage in direct sunlight.

3. Finished product characteristics: the quality requirements of dried apricot are orange, soft, non-sticky, translucent, uniform size and neat shape, with strong sweet and sour flavor, and the water content is not more than 18%.

II. Processing of preserved apricots

1. Technological process: apricot meat → cleaning, → fumigation, → sugar boiling, → drying, → plastic packaging, → finished products

2. Technical points: ⑴ cleaning and fumigation. Choose the flesh with no dry scar, no decay, neat appearance, medium well, wash and drain, then put the apricot bowl upward into the bamboo plate and move it into the fumigation chamber for sulfur fumigation. 100 kg pulp with 0.9 kg sulfur, smoked for 3-5 hours, until there are water droplets in the apricot bowl and the flesh is light yellow, or soak in 1-3 g / kg sodium bisulfite solution for 1-2 hours.

⑵ sugar boiled and dried. When the pulp is soft and the water content is high, the method of multiple cooking can be used. For the first time, the sugar solution with a mass fraction of 30% was boiled and boiled into the pulp for 10 minutes, during which it was turned gently to make it heated evenly, and then the pulp together with the sugar solution was poured into the jar and impregnated for 1 day. When cooking for the second time, adjust the mass fraction of the sugar solution to 50% (you can use the sugar solution for the first time), boil the pulp for 15-20 minutes, then pour the pulp and sugar solution into the jar for one day, then remove the pulp and drain the sugar liquid, place the apricot bowl up on the bamboo plate and send it to the baking room, keep the temperature at 50-60 ℃ and bake for 24-36 hours until the hand is not sticky.

⑶ plastic packaging. After the pulp is cooled, it should be flattened and reshaped, and the pulp should be kept in its original shape as far as possible, and then graded packaging should be carried out. It is generally packed with moistureproof wax paper or food plastic bags, sealed in time, then packed into cartons and placed in a ventilated and dry place.

3. Finished product features: preserved apricot is golden or red-yellow, neat in shape, translucent and sour-sweet palatable, the water content is about 18%, the total sugar content is 68-72%, and the sulfur content is not more than 0.2%.

Third, apricot juice processing

1. Technological process: material selection, → cleaning, → crushing, → pre-cooking, → pressing, → rough filtration, → clarification, → fine filtration, → homogenization, → deoxidization, → sugar acidity adjustment, → canning, → sterilization, → product.

2. Technical points: ⑴ material selection and cleaning. Choose the pulp with good flavor, slightly higher acidity, easy to get juice, juicy, orange-yellow, insect-free, injury-free and fully ripe, and rinse with clean water.

⑵ crushed and pre-cooked. It is best to cut the apricot meat into small pieces of 0.5-1cm (don't cut it too much). Cook the same amount of chopped flesh and water in a stainless steel pot for 15-30 minutes 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.

⑶ pressing and rough filtration. After crushing and pre-cooking, the apricot meat should be pressed by a press immediately. Add a small amount of water to the fruit residue after the first press, soak for a few hours and then press. The extracted apricot juice is filtered out with a filter net or filter bag to remove suspended matter and impurities.

⑷ clarification and fine filtration. Rough filtration only removes large impurities and suspended matter, while clarification and fine filtration mainly remove the colloid in apricot juice to make apricot juice clear and transparent.

⑸ homogenization and deoxidization. The turbid apricot juice must be homogenized, and the apricot juice passes through 0.002-0.003 mm homogeneous pores under high pressure, making the particles in the juice more tiny and uniform. The oxygen in apricot juice can be removed by antioxidant method, that is, a small amount of vitamin C and other antioxidants are added when apricot juice is canned.

⑹ adjustment of sugar content and acidity. Apricot juice has a good flavor if the ratio of sugar content to acid content is appropriate. Generally, the ratio of sugar to acid is 13:1-15:1, 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.

⑺ canning and sterilization. Heat the apricot juice to 80-90 ℃, fill the can while it is hot, and seal immediately. Sterilize with boiling water at high temperature. after entering the pot, the water temperature rises to 100 ℃ in 3-5 minutes and keeps for about 10 minutes. After sterilization, the soft packaging can be put into cold water for rapid cooling, and the glass bottled beverage can be cooled by stages to wipe off the water droplets, that is, the finished product.

3. Characteristics of the finished product: the processed apricot juice is dark yellow or orange, containing 15-20% soluble solids and 0.5-1% acid, with a strong apricot flavor.

IV. Apricot jam processing

1. Technological process: → selection, cleaning, → pre-cooking, softening, → beating, → sugar acidity adjustment and concentration, → bottling, → sealing, → sterilization, → cooling → products.

2. Technical points: ⑴ material selection and cleaning. With the processing of apricot juice. ⑵ pre-boiled and softened. In the sandwich pot, add the pulp and the right amount of water, 10-20% of the pulp mass of water is appropriate, soften for 10-20 minutes, in order to beat. ⑶ beating. The softened pulp was beaten 1-2 times by using a beater with a hole diameter of 0.7-1 mm. ⑷ sugar acidity adjustment and concentration. Pour the mashed fruit and white granulated sugar into a double pot according to the ratio of 1pur0.8-1:1, heat and concentrate, and stir continuously until the concentration is stopped when the soluble solids content is more than 60%. ⑸ bottling and sealing. Generally use a four-spin bottle as a container, the temperature should be kept above 85 ℃ when bottling, the mouth of the bottle should not be contaminated with jam. Seal immediately after bottling, and the sauce temperature should not be lower than 80 ℃ when sealing. ⑹ sterilization and cooling. The sterilization formula is 5-20 ℃ / 100min. Cool in stages after sterilization.

3, finished product features: the sauce body is yellow or light yellow, shiny, viscose, slowly dispersed, no sugar crystal precipitation, no impurities, with the unique flavor of apricot jam, no peculiar smell. The total sugar content is not less than 55%, and the soluble solids content is more than 60%.

Apricot wine brewing

1. Technological process: selecting material →, cleaning →, crushing →, adjusting composition →, fermenting →, separating →, fermenting →, aging →, gelatinizing →, freezing →, filtering →, storing →, filtering →, sterilizing →, filling → sealed → product.

2. Technical points: ⑴ material selection and cleaning. With the processing of apricot juice. ⑵ is broken. It can be crushed by roller crusher and the pulp can be crushed. Pre-⑶ fermentation. Put the broken fruit into the fermentor, add 10% white sugar water, and adjust the sugar content to 20-24%. Then add 100 mg / kg heavy potassium sulfite and a small amount of Pectinase, then add 3-5% fruit wine yeast culture medium, mix well and then carry out pre-fermentation. When the fermentation temperature is controlled at 20-25 ℃, the fermentation time is 5-7 days, and the sugar content in the fermentation broth drops to 1-2%, the juice begins to clear, the skin residue sinks, and the fermentation ends. Fermentation after ⑷. After the end of the pre-fermentation, the separated fruit juice was pumped into the fermentor, the fruit residue was filtered under pressure, the clear liquid was mixed in the post-fermentor, and the filter residue was distilled to get brandy for storage. The post-fermentation temperature was controlled at about 20 ℃ and the fermentation time was 15-20 days. After that, the supernatant was taken for aging. ⑸ is aged. After storing the original wine for 1-2 years, the sake was separated for blending, then gummed and frozen, frozen for 7-10 days, filtered while cold and stored for another 30 days, then filtered, sterilized, filled and sealed.

3. The finished product features: the wine is bright yellow, clear and transparent, with strong fruity and mellow aroma, sweet and sour palatable, mellow and flexible, full-bodied, long aftertaste, unique. The volume fraction of alcohol is about 15%, total sugar 17%, total acid 0.7-0.9%, and volatile acid less than 0.1%.

After post-fermentation, the original wine was distilled to get brandy. After blending, the product of apricot brandy was obtained by aging, freezing and heat treatment. The wine is golden in color, and the volume fraction of alcohol is about 44%.