MySheen

Pulp apricot juice

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Select fresh fruits with yellow pulp, rich sugar and acid, fully ripe and moderate size, and eliminate miscellaneous residual fruits. 2. Wash and crush the selected apricot fruit, soak it and rinse it with clean water, then use a beater to remove the apricot peel and core and beat the pulp into pulp. 3. Heat the coarse filter and use the press to remove the crude fiber from the apricot pulp. 4. The sugar acidity of coarse filtered apricot juice was detected and adjusted, and the suitable ratio of acid to sugar was 1: 1: 18: 20. 5. Vacuum for degassing homogenization

1. Select fresh fruits with yellow pulp, rich sugar and acid, fully ripe and moderate size, and eliminate miscellaneous residual fruits.

2. Wash and crush the selected apricot fruit, soak it and rinse it with clean water, then use a beater to remove the apricot peel and core and beat the pulp into pulp.

3. Heat the coarse filter and use the press to remove the crude fiber from the apricot pulp.

4. The sugar acidity of coarse filtered apricot juice was detected and adjusted, and the suitable ratio of acid to sugar was 1: 1: 18: 20.

5. Degassing homogenization uses vacuum negative pressure or nitrogen to remove oxygen from apricot juice, and uses a homogenizer to make the pulp pass through a sieve with a mesh of 0.002 mi 0.003 mm at 137 mi 204 atmosphere. Under high pressure impact, the pulp is broken into particles suspended in apricot juice without precipitation.

6. Germicidal cooling uses a heat exchanger to sterilize it at 135 ℃ for 15-30 seconds, and then quickly cool it down.

7. The aseptic apricot juice is canned with a sterilized canning machine, and then sealed.

9. Almond cream

1. Select materials to clean the large, fresh, mildew-free and damaged apricot kernels, wash and drain fully with flowing water.

2. Break the shell and remove the moldy almonds and mechanical impurities.

3. Soak almonds in water for 3 days and change water frequently until there is no bitterness.

4. Rinse and wet mill remove the skin by hand or machine and rinse it clean, then grind the almonds and water together into pulps.

5. Drain the starch powder and put it into a clean cloth bag to filter or centrifuge to dry the excess water. Generally, according to the proportion of 1 part of almond pulp and 2 parts of starch, it is mixed evenly with a mixer.

6. Drying in a blast drying box for 70 ℃ until the moisture content is 7%-9%, the time is about 20 minutes.

7. Seasoning, flavoring and drying almond cream is suitable according to 14% of its total weight plus sucrose sweetness, and then add 0.4 mg / kg almond essence, mix evenly into almond cream.

8. The finished products are packed in plastic bags or cartons according to certain specifications.

 
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