Processing method of sulfur-free preserved apricots and apricot juice

Abstract

The invention belongs to the technical field of food processing of fruits and vegetables. In order to solve the technical problems of high sugar content and high sulfur content of preserved apricots, fresh apricots are taken as raw materials, a sugar-soaking process for multiple times is changed to a sugar-soaking process once, and a process for inactivating enzymes by microwaves is used for replacing the traditional sulfuring process to produce sulfur-free preserved apricots and sulfur-free apricot juice. The technical scheme is characterized in that the process for producing the sulfur-free preserved apricots mainly comprises the steps of color protection by inactivating enzymes by microwaves and preparation of the sulfur-free apricot juice. The optimal process parameters of microwave treatment are as follows: the power is 600w, the weight of the fresh apricots is 45g, and the heating time is 180s. The product of the sulfur-free preserved apricots has golden color, good luster and proper sour and sweet taste. The residual liquid generated after the sugar-soaking process is used for producing the sulfur-free apricot juice, and the product of the sulfur-free apricot juice has yellowy color and strong apricot flavor. The ratio of the residual liquid after the sugar-soaking process to the purified water is 1:5. The adding amounts (g / mL) of additives are as follows: white granulated sugar powder is 1.0%, citric acid is 0.1%, and CMC-Na is 0.1%. The method is mainly used for producing preserved apricots and apricot juice. On the premise of ensuring that the preserved apricots have low sugar content and no sulfur, the method ensures the unique sensory quality of the preserved apricots and has the advantages of short treatment time for apricot fruits, good quality of the preserved apricots and high production efficiency; and the intermediate product residual liquid generated after the sugar-soaking process can also be used for producing the sulfur-free apricot juice.

Description

1. Technical field: [0001] The invention is applicable to the technical field of fruit and vegetable food processing. This new method can promote the development of sulfur-free preserved apricot processing technology, change the traditional high-sulfur and high-sugar preserved apricot production process in the past, provide safe and high-quality sulfur-free preserved apricot products for the market, and also produce sulfur-free apricot juice products. 2. Background technology: [0002] Apricot is one of the main fruit trees in Xinjiang. The main cultivated varieties are Saimaiti Apricot, White Oil Apricot, Huana, Kizilang, Xiaobai Xing, etc. Among them, the cultivation of Saimaiti Apricot is more concentrated. Xinjiang preserved apricot is well-known at home and abroad for its unique flavor and attractive appearance, and it is one of the main fruits exported and sold domestically in Xinjiang. After entering the 1990s, due to the high sugar content (above 600mg / g) and high s...

AI Technical Summary

Problems solved by technology

After entering the 1990s, due to the high sugar content (above 600mg / g) and high sulfur content (SO 2 >110mg / g), which brings certain harm to the health of consumers. Therefore, this product gradually loses domestic and foreign markets, and the fruit processing industry based on preserved apricots has stopped production or changed production due to declining profits, and the industrial processing rate has also decreased.

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