Development of Golden Sun Apricot Jam

Golden Sun Apricot is an European apricot variety introduced by Shandong Fruit Research Institute in 1993. the fruit has a smooth face, golden background and red color on the sunny side. the flesh is yellow, the flesh is delicate and succulent, and there is little fiber. it contains 14.7% soluble solids, 13.1% total sugar, 1.1% titratable acid, an average weight of 70g, a seedless fruit, and an edible rate of 96.8%. The fruit matured at the end of May. With white flower fruiting ability, early fruit, high yield, stable yield, and resistant to diseases and insect pests, strong adaptability.

In view of the excellent comprehensive characters of Jinyang apricot, Jinyang accounts for about 50% of the new varieties in the newly developed apricot orchards in recent years. According to statistics, its cultivated area has reached 20,000 hectares, of which Shandong Province accounts for about 1% of the total cultivated area. Jinyang apricot has become the local leading industry in some areas. Golden sun apricot can not only be eaten fresh, but also canned golden sun apricot is very popular in the market. Due to the high temperature and concentrated harvest time in the ripening season of Jinyang apricot, it is necessary to carry out deep processing.

1. Raw materials and equipment

Golden sun apricot, white granulated sugar, NaHSO3, salad oil, sandwich pot, torque balance, handheld sugar meter, thermometer, sterilizer.

two。 technological process

Raw materials choose → cleaning → peeling → dressing, slicing, enucleating → pre-boiled → ingredients to prepare sugar → concentrated → bottle → sealed → sterilization → cooling → finished product → test → finished product.

3. Technical key points

The main results are as follows: (1) the selection of raw materials is required to be graded and processed separately according to the maturity (or appearance color) of Golden Sun apricot. According to the maturity, the fruit can be divided into three categories, one is fully mature, golden yellow, slightly soft; the second is 89 mature, golden yellow, hard pulp; the third is below medium well, yellow, hard fruit. The raw materials are graded and removed from diseases, insect pests and other rotten fruits.

(2) the pretreatment of raw materials includes cleaning, dressing, slicing and enucleation. Wash the golden sun apricot or soak the golden sun apricot in a 0.5% hydrochloric acid solution to remove pesticide residues from the pericarp (according to the medication conditions of different orchards), then rinse with clean water and soak the 3min peel in a NaOH solution with a mass fraction of 3% to 5%. After soaking, the golden sun apricot was washed and scrubbed with clean water to make the skin fall off, and then poured into about 0.2% hydrochloric acid solution to neutralize 2min (both color protection). The fruits above well-done need to be peeled manually, and the peeled fruits should be cut and half enucleated. Those with high maturity do not need to be divided, while those with low maturity need to be segmented properly.

(3) pre-boil the treated golden sun apricot in a sandwich pot. After experiments, golden sun apricot fruit pieces need to add 2% to 5% of its mass of water in the pot pre-boiled 5min~10min, until the flesh softens. After the raw material is put into the pot, add 0.05% / 0.1% NaHSO3 of raw material quality.

(4) Sugar preparation Jinyangyang apricot fruit quality and sugar quality should be weighed according to the ratio of 1 ∶ 0.75, and set aside. And the proportion should be from low to high according to the maturity of Jinyang apricot raw materials.

(5) Sugar concentration will directly add the weighed white granulated sugar to the precooked pulp and heat and concentrate. Use a large fire before boiling to reduce cooking time. Attention should be paid to controlling the firepower and stirring constantly to speed up the evaporation of water and the speed of concentration, so that all parts of the pot are heated evenly and prevent the pot from boiling. In the process of concentration, sugar should be added in stages, which is also conducive to the evaporation of water, avoiding the concentration time is too long, the sugar color becomes darker and affects the quality of jam.

In the initial stage of concentration, because the raw material contains a lot of air, it will produce a lot of foam, so a small amount of salad oil can be added to eliminate the foam and ensure the normal evaporation of water. Concentration time should not be too long, too long will affect the color, aroma and taste of jam; too short will lead to insufficient production of converted sugar, resulting in sugar crystallization during storage. Generally speaking, the raw material is boiled and then concentrated 30min~45min.

In general, the concentration mark terminates as one of the following three phenomena: ① soluble solids are more than 55% and 60%; ② uses boards to pick up jam and fall in flakes; and the central temperature of ③ jam is about 105 ℃. One can be chosen as the basis for judging the termination of its enrichment.

(6) after bottling, sealing and concentration, put the jam into the sterilized bottle while it is hot, keep the sauce temperature above 85 ℃, and the faster the canning, the better. The top gap of 5mm should be left when bottling and sealed immediately after filling. Keep the mouth of the can clean when filling to avoid soy sauce. If you touch it, you should immediately wipe it with a sterilized clean dry cloth and then seal it quickly.

(7) immediately after sterilization, cooling and sealing, put the bottle into the pot and sterilize it with steam. Heat up to 100 ℃ in 5min, keep 20min, then cool to about 37 ℃ in stages, wipe off the water droplets outside the bottle, and then store.

4. Characteristics of finished products

The jam made of golden sun apricot is golden translucent, shiny, bright and attractive, uniform, sour and sweet palatable, with strong apricot fragrance, no coke and other peculiar smell, sticky sauce body, can retain part of the fruit.

5. Quality index

(1) sensory index color, golden yellow; moderate sweet and sour, soft taste, clear aroma of apricot; translucent sticky, no juice, no sugar phenomenon.

(2) the physical and chemical indexes of soluble solids, tin and lead were lower than 50g/100g, 0.2g/kg and 0.002g/kg respectively.

(3) if the total number of bacteria is less than 100 / g and the number of Escherichia coli is less than 30 / 100g, the pathogenic bacteria shall not be detected.