Apricot processing technology
2024-10-18 10:03:10
Process flow: Selection of materials - cut in half to core - soaking sulfur color - sugar pot boiling - baking - finished products. (a) The choice of materials. The raw material was selected as hard, hard-skinned, orange-colored, fresh, full-bodied, normal-flavored, moldless, and mechanically-damaged fruit. (b) cut in half to the core. The washed apricot was cut in half along the fruit seam and the core was excavated. (c) Soaking sulfur to protect color. The apricot cut into half is called an apricot bowl. Since the tannins in the apricot are easily oxidized and become brown, the apricot bowl should be put into the 0.3% sodium nitrite solution immediately, and about half an hour later remove the macerated sugar. (D) sugar collapse pot: apricot moisture, cell wall thin and dense tissue. When the pot is boiled, it is difficult for the sugar liquid to infiltrate into the fruit, so it is necessary to use multiple boiling methods. Sugar sugars were prepared at sugar concentrations of 40%, 50%, and 70%, respectively, and the temperature was 80°C. The soaked apricots were sequentially boiled for 1 minute, 3 minutes, and 15 minutes from a low to a high concentration, and the sugar liquid was poured into the jar together with the apricots and soaked for 24 hours. And every time soaking sugar, add a little sodium sulfite. (five) baking. Remove the apricot bowl that has been macerated three times. Control the surface of the sugar liquid and place the heart of the apricot bowl up evenly. The temperature of 65 °C, baking 14 hours after the flesh is not sticky, elastic, that is, the finished product. (6) Product requirements. (1) Sensory indicators: Orange color, full tissue, complete fruit pieces, oblate shape, transparent texture, sweet and sour taste, and preserved fruit flavor. (2) physical and chemical indicators. More than 68% of the total sugar, reducing sugar 60%, water below 18%, sulfur does not exceed 0.2%.
Allulose Calories,Allulose Sweetener,Sugar Replacement Allulose Syrup,Natural Allulose Syrup,Calorie-Free Allulose
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