Processing of apricot pulp beverage

1. Apricot pulp beverage:

(1) technological process: raw materials: → fruit washing, → blanching, → crushing, → beating, → filtering, → blending, → degassing, homogenized → sterilization, → canned → sealing.

(2) Technical points:

① raw material selection: select the fruit with good maturity. If the fruit has low maturity, you can leave it for a few days after ripening and then use it. Remove diseases, insect pests, immature fruits and rotten fruits.

② cleaning: wash the fruit directly with clean water. If there is much dirt in the peel, wash it with detergent and then rinse with clean water. When there are more pesticide residues on the fruit surface, rinse with 1% hydrochloric acid solution, and then rinse with clean water.

③ blanching: blanch the whole fruit in 80-90 ℃ water for 15-25 minutes to soften thoroughly. After the cooked fruit is removed, cool it to room temperature with cold water.

④ beating: after blanching, the fruit is broken and beaten with a beater with a mesh diameter of 0.5mm to 1.0mm, so that the pulp and core are separated. 0.04% to 0.08% L-ascorbic acid was added to the pulp to prevent oxidation and browning.

⑤ filtration: the pulp is filtered with 60-mesh nylon mesh to remove crude fiber and larger pieces of fruit.

⑥ blending: prepare 45% to 60% syrup, filtered by sugar filter or 80 mesh nylon mesh. The soluble solid content of the pulp is adjusted to 14% 16% with filtered syrup, and the acid content of the pulp can be titrated to 0.37% 0.4% (in terms of citric acid) with citric acid liquid, so that the original pulp content in the pulp beverage is 40% 60%.

⑦ degassing and homogenization: the juice is decompressed and degassed after blending, and then homogenized with a high-pressure homogenizer. The degassing vacuum is 90 KPA and the high pressure homogenization pressure is 30 ~ 60 KPA.

⑧ sterilization and filling: after degassing, the homogenized fruit juice was heated to 93-96 ℃ and kept for 30 seconds. Put it into a sterilized hot glass bottle or 5104 or 5133 cans while it is hot. The temperature of fruit juice should not be lower than 75 ℃ during filling, and seal immediately after filling. And put it into boiling water for 100 ℃ and sterilize for 15 minutes or 20 minutes. After removal, the cells were cooled into three stages (78 ℃, 58 ℃, 38 ℃) to 38 ℃.

(3) quality requirements: the finished product of apricot pulp beverage should be orange or dark yellow, with the flavor of apricot beverage, no peculiar smell, uniform juice turbidity, and a little precipitation after a long time. The content of the original pulp is not less than 40%, the content of soluble solids is more than 14% (according to refraction), and the acid content is more than 0.37% (based on citric acid).