Apricot fruit processing and utilization

August 15, 2023

Dried apricot processing
1. Process Apricot â†’ Wash â†’ Sulfur â†’ Dry â†’ Finished product. 2. Technical Points (1) Cleaning Choose a clean, fully-grown, fruit-free, fruit-free, flesh-thick flesh with clean, clean water and drain.
(2) Smoked sulphur The material basket or bamboo curtain containing the apricot pieces is sent to the smokehouse and placed on the wooden frame, and the burning charcoal is poured into the iron plate in the center of the house. The sulphur (1000kg apricot pieces are used for 3kg) ï½ž4kg of sulfur is quickly sprinkled on charcoal and immediately left the smokehouse, and then the doors and windows are sealed tightly, smoked for about 2 hours, and the fruit is yellow and translucent (a large mung bean in the apricot bowl). ventilation. When the air is fully exchanged, the apricot pieces are moved to outdoor air for 1 h to 2 h, and then dried.
(3) Drying After the smoked apricot pieces are sent to the barn, they are discharged one by one on the wooden frame, then the doors and windows are closed, and the fire and heat are used for drying. In the first 4 h to 6 h, the room temperature was maintained at 45Â°C to 50Â°C, and then gradually increased to 70Â°C to 80Â°C. As the moisture content of the apricot slices evaporates and the indoor humidity increases, the doors, windows, and vents should be opened in time to eliminate water vapor, and the closing time should be determined according to the indoor dry humidity and apricot drying degree. During the drying process, the apricot slices on the upper and lower layers of the grill should be exchanged to make them evenly heated, and the same batch of raw materials must be dried at the same time. After 12hï½ž24h, the water content of apricot slices is 20%ï½ž24%. If the drying temperature and humidity are not properly controlled, the drying time will be prolonged. Such products have poor color and poor quality.
(4) The finished product will soften the prepared dried apricots, and then sort out the debris and debris for grading and package them by grade in wooden boxes or cartons. Packing film or wrapping paper must be placed inside the box before packing to prevent dried apricots from getting wet. Dried apricots after storage should be stored at a temperature of 0Â°C to 5Â°C and a relative humidity of about 65% to prevent them from being stored in direct sunlight.
3. Finished product features
The quality requirements of dried apricots are orange, soft, non-sticky, translucent, uniform in size and shape, with rich sweet and sour flavor, water content is not higher than 18%.
Apricot processing 1. Process apricot â†’ cleaning â†’ smoked â†’ sugar cook â†’ drying â†’ plastic packaging â†’ finished product.
2. Technical points
(1) Cleaning and Smoked Sulfur Choose no dried fruit, no rot, neat appearance, mature fruit with maturity of eight, wash and drain the water, and then put the apricot bowl up into a bamboo plate and move it into the smoke room to smoke sulphur. 100kg pulp with sulfur 0.9kg, smoked 3h ~ 5h, to the apricot bowl with water, the pulp was pale yellow, or with 1g/kg ~ 3g/kg of sodium bisulfite solution soak 1h ~ 2h.
(2) Soft boiled and dried flesh can be boiled several times if the water content is high. The first use of the 30% mass fraction of the sugar, boiled, poured into the pulp, boiled for 10 min, during which it was gently turned, so that it was heated evenly; then the pulp was poured into the cylinder together with the sugar liquid and soaked for 1 day. In the second cooking, the mass fraction of the sugar liquid is adjusted to 50% (the first sugar liquid is available), the pulp is cooked for 15 minutes to 20 minutes, and the pulp and the sugar liquid are poured into the cylinder and dipped for 1 day. Then the fruit flesh is poured out of the sugar liquid, and the apricot bowl is placed on a bamboo plate and put into a drying room with the temperature maintained at 50Â° C.-60Â° C., and baked for 24 h-36 h until it is not sticky.
(3) Plastic packaging After the fruit flesh is cooled and flattened, the flesh should be kept as it is as possible, and then it should be graded and packaged. Generally use damp-proof wax paper or food plastic bag, seal in time, and then into the carton, placed in a dry and ventilated place.
3. Finished product features
Apricots are golden yellow or reddish-yellow, neatly shaped, translucent, sweet and sour, with a water content of about 18%, a total sugar content of 68% to 72%, and a sulphur content of no more than 0.2%.
Apricot juice processing
1. Process flow
Material selection â†’ cleaning â†’ crushing â†’ precooking â†’ pressing â†’ coarse filtration â†’ clarification â†’ fine filtration â†’ homogenization â†’ deoxidation â†’ sugar acidity adjustment â†’ canning â†’ sterilization â†’ finished product.
2. Technical points
(1) Selection of materials and cleaning Select pulp with good flavor, slightly higher acidity, easy juice extraction, more juice, orange, pest free, no injury, and full maturity, and wash with clean water.
(2) Crushing and pre-cooking It is best to cut apricot meat into small pieces of 0.5cm to 1.0cm (do not cut too much). The same amount of broken pulp and water in a stainless steel pot precooked 15min ~ 30min, the temperature is controlled at 60 Â°C ~ 70 Â°C, the pulp fully softened, while adding a little vitamin C, citric acid or a small amount of salt, in order to facilitate color protection.
(3) Crushing and coarse filtering Apricot meat after crushing and pre-cooking should be immediately squeezed with a press. After the first press, the fruit residue is added with a small amount of water and soaked for a few hours before being pressed; the extracted apricot juice is filtered out with a filter or filter bag to remove suspended matter and impurities.
(4) Clarification and Fine Filtration The coarse filter only removes large particles of impurities and suspended solids. Clarification and fine filtration are mainly to remove the colloid from the apricot juice, making the apricot juice clear and transparent.
(5) The homogenized and deoxygenated turbid apricot juice must be homogenized. The apricot juice passes through 0.002mm to 0.003mm homogeneous pores under high pressure, making the particles in the juice even smaller and more uniform. Oxygen in apricot juice can be removed by antioxidants, that is, adding a small amount of vitamin C and other antioxidants when canning apricot juice.
(6) Adjustment of sugar content and acidity Apricot juice should have a proper ratio of sugar content to acid content. Generally, the ratio of sugar to acid is 13:1 to 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 the acidity with citric acid with a mass fraction of 0.1%.
(7) Canning and Sterilization The apricot juice is heated to 80Â°C to 90Â°C, hot-filled and sealed immediately. With boiling water, high temperature sterilization, 3min ~ 5min after the water temperature rose to 100 Â°C, maintain about 10min. The sterilized flexible packaging can be quickly cooled in cold water. The beverage in the glass bottle can be cooled by sub-stage cooling, and the water droplets can be wiped off.
3. Finished product features
The processed apricot juice is dark yellow or orange in color, containing 15% to 20% soluble solids, 0.5% to 1% acid, and has a strong apricot flavor. Apricot sauce processing
1. Process flow
Material selection â†’ Cleaning â†’ Pre-boil softening â†’ Beating â†’ Sugar acidity adjustment and concentration â†’ Bottling â†’ Sealing â†’ Sterilization â†’ Cooling â†’ Finished products.
2. Technical points
(1) Selection and cleaning of apricot juice.
(2) Precooking and softening Add pulp and appropriate amount of water in the sandwich pot. Use 10% to 20% of the quality of pulp as appropriate. Soften for 10 minutes to 20 minutes to facilitate beating.
(3) Beating A pulper with a hole diameter of 0.7 mm to 1.0 mm is used to beat the softened flesh pulp once or twice a time.
(4) Adjusting and concentrating sugar and acidity Pour the puree and sugar in a double pot in a ratio of 1:0.8 to 1:1, heat and concentrate, and continue to stir until the soluble solids content reaches 60% or more. concentrate.
(5) Bottling and sealing. A four-rotary bottle is generally used as a container, and the temperature should be kept above 85Â° C. at the time of bottling, and the bottle mouth cannot be contaminated with jam. Seal immediately after bottling, and the sauce temperature should not be lower than 80Â°C when sealing.
(6) Sterilization and cooling. Boil water sterilization, sterilization formula is 5min ~ 20min/100 Â°C. Partial cooling after sterilization.
3. Finished product features
The body of the sauce is yellow or light yellow, glossy, sticky, slowly disintegrating, sugar-free crystallizing, no impurities, and has a unique apricot jam flavor, no odor. The total sugar content is not less than 55% and the soluble solids content is greater than 60%.
Apricot wine brewing
1. Process flow
Material selection â†’ cleaning â†’ crushing â†’ adjusting composition â†’ pre-fermentation â†’ separation â†’ post-fermentation â†’ aging â†’ gluing â†’ freezing â†’ filtration â†’ storage â†’ filtration â†’ sterilization â†’ filling â†’ sealing â†’ finished products.
2. Technical points
(1) Selection and cleaning of apricot juice.
(2) The crusher is broken by a roller crusher and the pulp is required to be squeezed.
(3) Pre-fermentation The broken fruit was put into a fermenter and sugar water with a mass fraction of 10% was added to adjust the sugar content to a mass fraction of 20% to 24%. Then 100 mg/kg of potassium metasulfite was added.

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