Detailed explanation of wild apricot jam processing technology, the production method is clear at a glance

(1) Product features

Wild apricots have high nutritional value and the effects of moistening the lungs, nourishing the skin, and promoting salivation and quenching thirst. They are rich in VB17 and have strong anti-cancer effects.

(2) Process flow

Dried wild apricots -> sorting -> washing -> sulfur soaking -> rinsing -> pulping to obtain puree -> concentration -> blending -> further concentration -> filling -> product

(3) Explanation of key operation points

(1) Raw material handling: Remove dried wild apricots that are severely browned, moldy, or insect-damaged, select thick-fleshed and light-colored ones as raw materials, and wash them thoroughly with clean water until clean.

(2) Sulfur soaking: During the natural air-drying process of wild apricots, severe browning occurs. Soak the dried apricots for 6 hours in a sodium bisulfite solution at a concentration of 0.3% and 4 times the weight of the dried apricots. This can basically remove the brown color on the surface of the dried apricots, and the appearance quality of the finished product is better.

(3) Pulping to obtain puree: Add water at 2 times the weight to the sulfur-soaked dried apricots, and pulp them with a pulping machine. Dried wild apricots have a high crude fiber content, so the speed of the pulping machine should not be too fast, to avoid breaking the crude fiber into pieces. After pulping, filter through a sieve with an aperture of 0.5 mm to obtain the puree.

(4) Ingredient concentration: Formula: 50% apricot puree, 40% sugar, 10% sea buckthorn juice, and add 0.3% to 0.5% thickener (agar and konjac refined powder). Using traditional technology can produce wild apricot jam with better flavor and appearance quality. Factories with the conditions should preferably use vacuum concentration technology.