Deep processing of apricot juice

Apricot Fruit has high Nutritional value and is rich in protein, mineral elements, vitamins and amino acids. There is a medical effect of thirst, lungs, phlegm, detoxification and detoxification. The apricot juice contains almost all the nutrients in the apricot fruit, the color and flavor are close to the fresh fruit, and it is easy to be absorbed and utilized by the body. It is an advanced nutrition and health beverage that is suitable for all ages and nourishing products. Its processing method is as follows:
Process flow: material selection → crushing → pressing → coarse filtration → clarification → fine filtration → homogenization → degassing → adjustment → canning → sterilization.
1, the choice of materials: Select slightly higher acidity, easy juice, juice, and more, from the nucleus, orange flesh color, fully mature, fresh and no mildew, no insects. Such as camel yellow apricot, Jinyu apricot, Hongyu apricot, string sticks red apricot, large pick apricot, double Ren big apricot and other fine varieties, apricot fruit washed with clean water before processing, cut in half, take nuclear.
2. Crushing: Cut apricot meat into small pieces of 3 to 4 mm. Do not cut them too much. The same amount of chopped pulp and water is cooked in a stainless steel pot for 15-30 minutes. The temperature is controlled at 60-70°C to fully soften the flesh while adding a little vitamin C, citric acid, and salt to help protect the color.
3. Pressing and coarse filtering: The pulp processed by crushing and the like should be immediately squeezed with a press. The slag after the first squeezing is added with a small amount of water and soaked for a few hours before squeezing; the squeezed apricot juice is filtered out with a filter or filter bag to remove the suspended matter and impurities.
4. Clarification and fine filtration: Fine filtration 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. The practice is as follows:
1 Natural clarification. The apricot juice is stored in a closed container and the insoluble matter formed by the tannin and protein in the apricot juice is precipitated. 2 Add gelatin and tannin or acid clarification. Gelatin is a protein that is precipitated when gelatinous tannins are formed in insoluble tannins in protein in apricot juice. Add 1% tannin and gelatin solution to apricot juice to speed up the clarification. 3 instantaneous heating clarification. Within 80 to 90 seconds, the apricot juice is rapidly heated to 80-82°C for 3-4 minutes and then cooled to room temperature.
5, homogenization and deoxygenation: the turbid juice needs to be homogenized, so that the particles in the juice are even smaller and even, which increases the beauty and flavor of the apricot juice. The homogenizer was homogenized with a homogenous pressure of 18 MPa. The apricot juice was passed through a 0.002-0.003 mm homogeneous orifice under high pressure. Deoxygenation is the removal of oxygen in apricot juice. Antioxidant method can be used, that is, adding a small amount of antioxidant such as vitamin C when apricot juice is loaded or degassed by a vacuum deoxidizer to remove oxygen from the juice.
6, adjust the amount of sugar, acid: apricot juice sugar content and acid content should have a proper ratio, flavor is Delicious, the general sugar to acid ratio of 13 to 15:1, sugar content of about 17%. Adjust the sugar content with a filtered concentrated sugar solution (or honey solution); adjust the acidity with 0.1% citric acid.
7, canning and sterilization: The apricot juice is heated to 80 ~ 90 °C, hot pot, immediately sealed. The sealing temperature is not lower than 70°C, and it is sealed with an automatic vacuum sealing machine. The vacuum degree is 0.04 MPa. It is sterilized with boiling water. The water temperature rises to 100° C. for 3 to 5 minutes after the pan is added, and the temperature is maintained for 10 minutes. After sterilization, the tin cans are quickly cooled in cold water, and the glass bottles are cooled step by step, the water droplets are wiped off, and anti-rust oil is applied. After passing inspection, it can be put on the market for sale.
Processed apricot juice is dark yellow or orange in color, containing 15 to 20% of soluble solids, 0.5 to 1% of acid, 17% of sugar, Sweet and sour palatability, fruity and pleasant, with a strong apricot juice flavor, made of apricot fruit A delicious beverage can not only increase the added value of apricot fruit, but also balance the contradiction between production and marketing of apricot fruit cultivation and has a bright prospect of development.
(Editor: Huang Yuanfeng) Source: Jinnong information Author: Jinnong

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