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Processing Technology and Method for Apricot Pulp Beverage
1. Apricot pulp beverage: (1) Process flow: raw material selection → fruit washing → blanching → crushing → pulping → filtering → blending → deaeration, homogenization → sterilization → canning → sealing. (2) Technical key points: ① Raw material selection: select well-ripened fruit. If the fruit maturity is low, it can be left for a few days for after-ripening before use. Remove diseased, insect-damaged, unripe and rotten fruit. ② Washing: wash the fruit directly with clean water. If there is a lot of dirt on the peel, wash with detergent and then rinse clean with clean water.
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What is apricot pulp juice? A detailed guide
1. Material selection: Select fresh fruit with yellow flesh, rich sugar and acid content, full ripeness, and medium size, and remove damaged and defective fruit. 2. Washing and crushing: Soak the selected apricots, rinse them clean with water, then use a pulping machine to remove the skin and pits of the apricots and crush the flesh into a pulp. 3. Heating and coarse filtration: Use a press to remove the coarse fiber from the apricot pulp. 4. Blending: Test and adjust the sugar and acid levels of the coarsely filtered apricot juice; generally an acid-to-sugar ratio of 1:18-20 is suitable. 5. Degassing and homogenizing: Use vacuum
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