Detailed Explanation of Apricot Jam Processing Methods and Production Steps
The process flow is as follows:
raw material selection -> raw material washing -> cutting in half, pit removal, trimming -> softening, pulping -> heating and concentration -> canning, sealing -> sterilization, cooling -> inspection -> labeling -> finished product.
. Operational key points:
(1) Raw material selection: select fresh apricots that are free from pests and diseases, free from mold and deterioration, and at eight-to-nine-tenths ripeness.
(2) Washing, cutting in half, pit removal, trimming: for peeling, the lye spraying peeling method can be used. Soak the fruit in a 10%-15% sodium hydroxide solution and boil for 5-10 minutes. After peeling, immediately rinse with a large amount of clean water.
(3) Softening, pulping: add clean water equal to 10%-20% of the fruit pulp amount and heat to boiling in a jacketed kettle for 5-10 minutes, with the standard being that the fruit pieces are softened and easy to pulp; then use a pulping machine with a sieve aperture of 0.7-1.5 mm to pulp 1-3 times.
(4) Concentration: place the pulp after pulping into a jacketed kettle, and blend according to 500 kg fruit pulp, 600 kg granulated sugar (of which 20% is replaced with starch syrup), and 0.8 kg citric acid. When concentrated until the soluble solids reach 66%, it can be removed from the heat.
(5) Canning, sealing: bottles and lids must be sterilized before use. The filling temperature of the jam liquid should be >=85 degrees C, and the cans should be sealed quickly.
(6) Sterilization, cooling: sterilize at 100 degrees C for 5-15 minutes. After sterilization, quickly cool in stages by spraying water to 38 degrees C.
(7) Inspection, labeling.
Product technical requirements:
Sensory indicators. Color: the jam body is orange-yellow; taste and odor: it has the unique flavor of apricot jam, with no burnt taste or other off-flavors; texture and form: the jam body is viscous, can flow slowly, does not secrete juice, and has no sugar crystals.
Physicochemical indicators: soluble solids (measured by refractometer) >=65%; total sugar content >=55%; heavy metal content: tin (Sn) content per kg of product <=200 mg; copper (Cu) content <=20 mg, lead (Pb) content <=t00 mg. Microbiological indicators: no pathogenic bacteria and no spoilage caused by microbial action.