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Preparation method of black apricot pulp product

An apricot meat and product technology, which is applied in the field of preparation of black apricot meat products, can solve the problems of accumulation of anaerobic respiration products, unsatisfactory browning effect, insignificant black effect, etc., so as to avoid the generation of anaerobic respiration products and enrich Flavor and taste rich effect

Active Publication Date: 2020-10-30
新疆农业职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, when this preparation method is applied to the production of black apricot meat products, the airtight anoxic condition leads to the accumulation of anaerobic respiration products, which makes the apricot meat produce peculiar smell and seriously affects its quality.
Moreover, researchers have found through experiments that even if a certain oxygen content is ensured, the achieved browning effect is still unsatisfactory, not only the overall browning rate is low, but also the black effect is not obvious, the taste is poor, and it cannot be prepared better. Black apricot meat products

Method used

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  • Preparation method of black apricot pulp product
  • Preparation method of black apricot pulp product
  • Preparation method of black apricot pulp product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The apricot variety used in this example is Xinjiang Saimaiti apricot.

[0041] (1) Select apricots that are naturally mature, large and thick, uniform in size, free from moths, and free from bite damage;

[0042] (2) Place the apricots in a ventilated place to dry naturally. When the water content drops below 50%, remove the core manually, squeeze out the core from the fruit pedicle with both hands, and shape the apricot flesh into a depression in the middle and protruding edges , all in the shape of a "bowl";

[0043] (3) Continue to air the apricot meat that has been shaped, and stop airing when the moisture drops to 25% ± 2%;

[0044] (4) cleaning and sterilizing the air-dried apricot meat, and then quickly drying the surface moisture of the apricot meat through hot air;

[0045] (5) transfer the apricot meat to the drying room, the setting temperature of the drying room is 65°C, the relative humidity is 95%, and the browning time is 95h;

[0046] (6) After the b...

Embodiment 2

[0049] The apricot variety used in this embodiment is Kumaiti apricot.

[0050] (1) Select apricots that are naturally mature, large and thick, uniform in size, free from moths, and free from bite damage;

[0051] (2) Place the apricots in a ventilated place to dry naturally. When the water content drops below 50%, remove the core manually, squeeze out the core from the fruit pedicle with both hands, and shape the apricot flesh into a depression in the middle and protruding edges , all in the shape of a "bowl";

[0052] (3) Continue to air the apricot meat that has been shaped, and stop airing when the moisture drops to 25% ± 2%;

[0053](4) cleaning and sterilizing the air-dried apricot meat, and then quickly drying the surface moisture of the apricot meat through hot air;

[0054] (5) transfer the apricot meat to the drying room, the setting temperature of the drying room is 63°C, the relative humidity is 90%, and the browning time is 98h;

[0055] (6) After the browning ...

Embodiment 3

[0058] The apricot variety used in this example is Star Apricot.

[0059] (1) Select apricots that are naturally mature, large and thick, uniform in size, free from moths, and free from bite damage;

[0060] (2) Place the apricots in a ventilated place to dry naturally. When the water content drops below 50%, remove the core manually, squeeze out the core from the fruit pedicle with both hands, and shape the apricot flesh into a depression in the middle and protruding edges , all in the shape of a "bowl";

[0061] (3) Continue to air the apricot meat that has been shaped, and stop airing when the moisture drops to 25% ± 2%;

[0062] (4) cleaning and sterilizing the air-dried apricot meat, and then quickly drying the surface moisture of the apricot meat through hot air;

[0063] (5) transfer the apricot meat to the drying room, the setting temperature of the drying room is 67°C, the relative humidity is 93%, and the browning time is 94h;

[0064] (6) After the browning is co...

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Abstract

The invention discloses a preparation method of a black apricot pulp product, which belongs to the technical field of food processing, and comprises the following steps: (1) browning apricot pulp or dried apricot serving as a raw material under the conditions of constant temperature and constant humidity to obtain a browned apricot product, (2) after browning is finished, naturally cooling, and softening the browned apricot product, and (3) packaging the softened apricot product in a sterile workshop to obtain the black apricot pulp product. The prepared black apricot flesh is black and brightin color and luster and rich in taste, and does not contain any food additive. The used raw materials are not limited to fresh apricots and can also be dried apricots subjected to drying treatment, and a new thought and technical support are provided for developing browning promoting type foods. The preparation method disclosed by the invention is simple, short in production period and low in cost, and can meet the requirements of industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a black apricot meat product. Background technique [0002] Apricot is a plant of the Rosaceae (Rosaceae) genus Armeniaca Mill. It has a unique flavor and rich nutrition. According to research and analysis, 100g of fresh apricot pulp contains at least 0.01-0.02mg of thiamine, 0.82-0.90g of protein, and riboflavin. 0.02-0.03mg, calcium 23.40-26.00mg, nicotinic acid 0.54-0.60mg, iron 0.72-0.80mg, ascorbic acid (vitamin C) 6.00-7.00mg. At the same time, the fresh apricot fruit also has the characteristics of low calorie and rich dietary fiber, which is suitable for consumption and beneficial to health. [0003] my country's apricot planting area and output rank first in the world. The apricot industry is an important economic component of my country's characteristic forest and fruit industry. At present, the main products of the apricot industry are d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/03Y02A40/90
Inventor 许建石秀花秦培鹏李莉张瑞廷
Owner 新疆农业职业技术学院
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