Processing and Development of Apricot

1. Strange taste of apricot plum

Apricots are nutritious and delicious. Because the maturity of apricot is short, perishable and not resistant to storage, its economic value is mostly concentrated in almonds in recent years. Especially in the more remote mountain areas, a lot of apricot meat is rotten for nothing. Although some enterprises process preserved apricots, immature apricots are often used to make preserved apricots in order to prolong the processing period, so that the products can not reach the nutrition, flavor and taste of natural apricots. Using advanced biological fermentation technology and vacuum cold osmosis technology, the R & D center has developed a kind of apricot plum food which not only retains the natural nutritional flavor of apricot, but also has an attractive taste, in order to meet the needs of the market and consumers.

(1) equipment vacuum sugar permeation tank, oven and fermentor, etc.

(2) → cleaning, → enucleation, → vacuum impregnation, → dehydration, → fermentation, → seasoning, → baking, →.

(3) Operation points ① material selection. It is better to choose the enucleated varieties whose color changes from green to yellow, apricot meat is not fully soft and rotten, and the water content is low. ② cleaning. Wash the raw materials that need to be processed with clean water. ③ enucleation. First cut the apricot into two slices with a knife, then remove the apricot core and choose the complete apricot meat. ④ vacuum impregnation. Prepare a glucose solution with a mass fraction of 5%, add 0.5% gelatin to the sugar solution, then add 1.5% salt to the total glucose, and then heat it and bring it to a boil. Put the enucleated apricot meat into the sugar permeating plate in the vacuum sugar permeating pot and do not stack it too thick to prevent it from being impregnated unevenly. After the apricot meat was put into the sugar infiltration tank, the lid of the vacuum tank was sealed, the vacuum was 0.08MPa~0.09MPa, and the 10min was kept, then the prepared glucose solution was added, and the temperature of the sugar solution was 70 ℃ ~ 80 ℃. After vacuum sugar infiltration, the vacuum was removed and 30min was impregnated under atmospheric pressure. Once again, the vacuum is 0.06MPa~0.07MPa, and the vacuum is maintained at about 5min. After breaking the vacuum, 30min can be impregnated at room temperature. Because the apricot meat is a fresh fruit, a certain negative pressure is formed in the vacuum, which makes the glucose solution seep into the apricot meat tissue. This processing method can not only prevent apricot meat from becoming soft, but also maximize its natural color and fragrance. ⑤ was dehydrated. Remove the impregnated apricot meat from the vacuum jar and place it in a baking pan to prevent adhesion, and then dry and dehydrate at a temperature of 50 ℃ ~ 60 ℃. Pay attention to ventilation and dehumidification during baking. Too high temperature will deepen the color of apricot meat. When the water content of apricot meat is reduced to about 40%, you can leave the room and cool it to room temperature. ⑥ fermentation. Spray 0.3% fresh-flavor liquor on the cooled apricot meat surface, then disinfect the fermentation container with potassium permanganate, put the apricot meat into, and carry out moderate natural fermentation. When the apricot meat has a certain fermented aroma, it can be out of the jar for seasoning. ⑦ seasoning. Soak the juice with licorice, tangerine peel and lemon, filter, boil and add appropriate amount of coolant to make the seasoning liquid. The fermented apricot meat was soaked in the seasoning solution for the second time and soaked for 5h~6h. Remove the water from the surface and put it on the baking pan again. Baked with ⑧. For secondary dehydration in the baking pan, the temperature should not be too high, and moisture drainage and ventilation should be increased. When a layer of white frosting coating is formed on the surface of apricot meat, and the water content is reduced to about 10%, it will be the finished product. ⑨ test. The baked apricot meat is tested, and the products with too high moisture content or baked too hard can be packed.

(4) the quality requires the product to be translucent, with moderate sand return frost on the surface. The food is flexible and chewy, full of taste, strange and attractive.

two。 Almond candy

Almond candy crisp fragrance, in the white sugar skin surface, glued to a little red rose petals, very attractive appetite. Almond sugar is not only of high nutritional value, but also a good dietary therapy for expectorant and cough.

The main results are as follows: (1) the formula is sweet almond 2.5kg, white granulated sugar 3kg, maltose 200g, dried rose 20g.

(2) technological process

Sugar →, →, boil sugar, →, mix sugar for the first time.

Almond → drying → first sugar mixing → second sugar → cooling → product.

(3) operating points ① choose large full almonds and bake them in the oven until the outer skin is slightly hot, or stir-fry the almonds with sand. ② in baking almonds at the same time, take white sugar 1.25kg, add 250g water, heat into the pot to dissolve, and then add 100g caramel, stir well. When the temperature of the sugar solution reaches 140℃, it can be removed from the fire. ③ pours the hot almonds into a sugar pot and stirs them with a shovel until the sugar is frosted. Pour it into the bamboo plaque and gently shake it a few times to loosen the sugar-glued almonds and do not stick together. It is worth noting that almonds must be baked or fried until they are hot. If the almonds are not hot, they will not stick to sugar. ④ take the remaining sugar and add 250g water, heat and boil, then add 100g maltose, heat and boil until the sugar solution temperature is 135℃, the pot is removed from heat. Pour the almonds that have been mixed with sugar for the first time into the pot and stir them quickly with a shovel. when you see the sugar on the edge of the pot, sprinkle the dry roses on the sugar and continue to stir with a shovel until all the sugar is sanded. Immediately pour the product into the bamboo plaque and spread it out to cool.

(4) the quality standard almond candy color is pure white, dotted with red rose petals, uniform shape particles, no adhesion, caking phenomenon, sweet, fragrant, crisp, crisp, with the clear aroma of almonds.

(5) Note: when ① boils sugar, the heat must be moderate, not too old, so as not to affect the color of the product. ② should keep track of the right time to put roses. If you put it too early, the sugar will be wrapped unevenly, and if you put it too late, the petals will not easily stick to the surface of the almond candy.

3. Salt and pepper almonds

Salt and pepper almonds are refined from large flat almonds, which are salty, crisp, fragrant and crisp. Almonds are rich in protein, fat, calcium, phosphorus, iron and so on. Salt and pepper almond has the function of moistening the lungs and relieving cough, relieving and nourishing. It is one of the famous special products of southern flavor.

(1) the formula of sweet almond 2.5kg and refined salt 0.75kg.

(2) technological process almond → selection → boiled → fish out → add refined salt → mix well → baking → cooling → packaging → finished product.

(3) operating points ① chooses full large flat almonds, Jiumei flat is the best, Baiyu flat takes the second place, bitter almonds can not be used. Almond granules are required to be full and neat, and there should be no broken flaps or peeling. ② boil the almonds in boiling water, remove them, put them in a container and add the refined salt. Stir the salt while stirring so that the salt is mixed well in the almonds. Then cover it with a clean cloth and put it on the next day. ③ spread the almonds in an iron plate and baked them in the oven. Almonds should be spread evenly and cannot be piled on top of each other, so as to avoid the phenomenon of not baking thoroughly or uneven color. After baking almonds to crisp, cool and pack them.

(4) the quality standard almonds are neat, full and smooth without peeling; the color is yellow and shiny; the taste is crisp, crisp, salty and fragrant, with a strong aroma of almonds.