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 negative pressure or nitrogen gas flushed from bottom to top to drive out the oxygen in the apricot juice, then use a homogenizer at 137-204 atmospheres to pass the pulp through a screen with a mesh of 0.002-0.003 mm, so that under high-pressure impact the pulp is broken into fine particles suspended in the apricot juice without settling.

6. Sterilization and cooling: Use a heat exchanger to sterilize at 135°C for 15 to 30 seconds, then cool it rapidly.

7. Canning: Use a sterile canning machine to fill the cans with sterile apricot juice, then seal them.

9. Apricot kernel cream

1. Material selection and washing: Select large, fresh apricot kernels free from mold and damage, wash them thoroughly with running clean water, and drain.

2. Shell cracking: Crack the shells to remove the apricot kernels, and remove moldy kernels and mechanical impurities.

3. Debittering: Soak the apricot kernels in clean water for 2-3 days, changing the water frequently, until there is no bitter taste.

4. Rinsing and wet grinding: Remove the skin by hand or machine and rinse clean, then grind the apricot kernels together with water into a powder slurry.

5. Draining and mixing with starch: Put the slurry into a clean cloth bag to drain, or use a centrifuge to spin off excess water. Generally, mix in starch at a ratio of 1 part apricot kernel slurry to 2 parts starch, then blend evenly with a mixer.

6. Drying: Dry in a forced-air drying oven at 70°C until the moisture content is 7%-9%, for about 20 minutes.

7. Seasoning and flavoring: For the dried apricot kernel cream, adding sucrose at 14% of its total weight gives a suitable sweetness, then add 0.4 mg/kg of apricot kernel flavoring and mix evenly to obtain apricot kernel cream.

8. Finished product: Package the finished product in plastic bags or paper boxes according to certain specifications.