CN105614198A - Production technology of almond jam - Google Patents

Abstract

The invention discloses a production technology of almond jam. The production technology comprises the technical processes of sorting; removing kernels; softening; adding VC; breaking; preheating; refining and mashing; homogenizing; concentration; sterilization and cooling; sterile filling; and packaging and warehousing. The almond jam presents the original color of almond flesh, and the color of the almond jam is deepened a little after the almond jam is placed for a long time; the almond jam has the original taste and the original fragrance of fresh almonds, and is free from odor, and the appearance of the almond jam is uniform and non-transparent. A double-effecr or three-effect vacuum mandatory countercurrent circulation evaporator is used for concentration, so that the equipment cost is low, the utilization rate of steam is high and the product quality is good. The almond jam reserves almost all the flesh of the almonds, the pectin content of the almond jam is high, the stickiness is large, the almond jam is not liable to pass through a plate-type heat exchanger so as to cause coking, and an adverse effect is generated on products and equipment, so that a telescoping heat exchanger is adopted as a preheater.

Description

Fructus Pruni beans production technology

Technical field

The invention belongs to food production process, be specifically related to a kind of Fructus Pruni beans production technology.

Background technology

Fructus Pruni is one of the main cultivation fruit tree in Xinjiang, and its cultivated area and yield all occupy first of Provinces (regions), the whole nation. Xinjiang apricot cultivation history is long, from the present in existing more than 3,000,000 years. In recent years, further expansion along with apricot in Xinjiang tree planting area, concentration Fructus Pruni beans is the characteristic exported product that Xinjiang grows up, end in June, 2007, concentration Fructus Pruni beans designed productive capacity is more than 150,000 tons, and 2007 annual productions have reached about 110,000 tons, accounts for the 90% of the whole nation, becoming the concentration Fructus Pruni beans production base that the whole world is maximum, product almost exports. Current Xinjiang outlet Fructus Pruni beans has accounted for about the half of volume of world trade, it has also become the Fructus Pruni beans export place that the world is important. Mainly there are the countries and regions such as European Union, Russia, the U.S., Africa, Southeast Asia in the country of apricot in Xinjiang beans outlet.

Summary of the invention

It is an object of the invention to, it is provided that a kind of Fructus Pruni beans production technology, easy to operate.

Fructus Pruni beans production technology provided by the invention, technological process includes:

A, select materials: Fructus Pruni fruit is fresh full, ripe appropriateness, without small holes caused by worms, go mouldy;

B, enucleation: wash away, with circulating water, silt particle, the foreign material that fruit thing surface is sticky with, remove almond with drum-type stoner, immerse color fixative in 1��1.5% saline;

C, softening: in dual pot, add Fructus Pruni bowl base and a small amount of clear water softens 10��20 minutes;

D, interpolation VC: adding ascorbic acid while sarcocarp imports collecting tank, addition is 0.3��0.5g/kg of sarcocarp;

E, broken, preheating: the Fructus Pruni fruit selecting enucleation is sent into disintegrating machine equably and crushes, big sarcocarp is broken into little sarcocarp, sarcocarp juice after broken adopts tube-in-tube heat exchanger to heat 80��90s immediately at 85��90 DEG C, and the slurry temperature control after heating is at 80��85 DEG C;

F, refining making beating: being sent into rapidly in beater by the sarcocarp juice after preheating, break into uniform Fructus Pruni pulp, the hole diameter of sieve (perforated) plate of beater is 0.8��1.5 millimeter, and beater revolution is 1000r/min;

G, homogenizing: pulp centrifugal pump is squeezed into homogenizer and carries out homogenizing so that it is bigger grain breakage refinement, improve the equal fineness of pulp;

H, concentration: adopting economic benefits and social benefits or triple effect evaporator, concentrated fruit pulp concentration is 27��28%, and thickening temperature is 78��85 DEG C;

I, sterilization cooling: using bushing type ultra high temperature sterilization equipment, Fructus Pruni beans is squeezed in bringing-up section tubulation by plunger displacement pump and sterilized, and sterilization temperature is 100��103 DEG C, is incubated 2min, is cooled to 37 DEG C, and cool time is 60��90s;

J, sterile filling: the concentration Fructus Pruni beans after sterilization cooling adopts aseptic filler perfusion with 220L sterile aluminum foil bag, and before fill, bag mouth uses more than the wet sterilization of 100 DEG C in airtight sterile filling room;

K, packaging warehouse-in.

Fructus Pruni beans production technology provided by the invention, it has the beneficial effects that, product is the original color of apricot pulp, slightly deepens after being long placed in, and fruit jam has the intrinsic flavour of fresh Fructus Pruni and fragrance, free from extraneous odour, and outward appearance is uniform opaque shape. Adopting economic benefits and social benefits or triple effect vacuum to force the concentration of circulated in countercurrent vaporizer, equipment cost is low, and steam utilization is high, good product quality. Preheater adopts tube-in-tube heat exchanger, because remaining almost whole sarcocarp of Fructus Pruni in Fructus Pruni beans, and Fructus Pruni beans pectin content is higher, and year is relatively big, is easily detected by and causes coking, product and equipment are all adversely affected in heat-exchangers of the plate type.

Detailed description of the invention

Below in conjunction with an embodiment, Fructus Pruni beans production technology provided by the invention is described in detail.

Embodiment

A, select materials: Fructus Pruni fruit is fresh full, ripe appropriateness, without small holes caused by worms, go mouldy;

B, enucleation: wash away, with circulating water, silt particle, the foreign material that fruit thing surface is sticky with, remove almond with drum-type stoner, immerse color fixative in 1��1.5% saline;

C, softening: in dual pot, add Fructus Pruni bowl base and a small amount of clear water softens 10��20 minutes;

D, interpolation VC: adding ascorbic acid while sarcocarp imports collecting tank, addition is 0.3��0.5g/kg of sarcocarp;

E, broken, preheating: the Fructus Pruni fruit selecting enucleation is sent into disintegrating machine equably and crushes, big sarcocarp is broken into little sarcocarp, sarcocarp juice after broken adopts tube-in-tube heat exchanger to heat 80��90s immediately at 85��90 DEG C, and the slurry temperature control after heating is at 80��85 DEG C;

F, refining making beating: being sent into rapidly in beater by the sarcocarp juice after preheating, break into uniform Fructus Pruni pulp, the hole diameter of sieve (perforated) plate of beater is 0.8��1.5 millimeter, and beater revolution is 1000r/min;

G, homogenizing: pulp centrifugal pump is squeezed into homogenizer and carries out homogenizing so that it is bigger grain breakage refinement, improve the equal fineness of pulp;

H, concentration: adopting economic benefits and social benefits or triple effect evaporator, concentrated fruit pulp concentration is 27��28%, and thickening temperature is 78��85 DEG C;

I, sterilization cooling: using bushing type ultra high temperature sterilization equipment, Fructus Pruni beans is squeezed in bringing-up section tubulation by plunger displacement pump and sterilized, and sterilization temperature is 100��103 DEG C, is incubated 2min, is cooled to 37 DEG C, and cool time is 60��90s;

J, sterile filling: the concentration Fructus Pruni beans after sterilization cooling adopts aseptic filler perfusion with 220L sterile aluminum foil bag, and before fill, bag mouth uses more than the wet sterilization of 100 DEG C in airtight sterile filling room;

K, packaging warehouse-in.

Claims (1)

1. a Fructus Pruni beans production technology, it is characterised in that technological process includes:

A, select materials: Fructus Pruni fruit is fresh full, ripe appropriateness, without small holes caused by worms, go mouldy;

B, enucleation: wash away, with circulating water, silt particle, the foreign material that fruit thing surface is sticky with, remove almond with drum-type stoner, immerse color fixative in 1��1.5% saline;

C, softening: in dual pot, add Fructus Pruni bowl base and a small amount of clear water softens 10��20 minutes;

D, interpolation VC: adding ascorbic acid while sarcocarp imports collecting tank, addition is 0.3��0.5g/kg of sarcocarp;

E, broken, preheating: the Fructus Pruni fruit selecting enucleation is sent into disintegrating machine equably and crushes, big sarcocarp is broken into little sarcocarp, sarcocarp juice after broken adopts tube-in-tube heat exchanger to heat 80��90s immediately at 85��90 DEG C, and the slurry temperature control after heating is at 80��85 DEG C;

F, refining making beating: being sent into rapidly in beater by the sarcocarp juice after preheating, break into uniform Fructus Pruni pulp, the hole diameter of sieve (perforated) plate of beater is 0.8��1.5 millimeter, and beater revolution is 1000r/min;

G, homogenizing: pulp centrifugal pump is squeezed into homogenizer and carries out homogenizing so that it is bigger grain breakage refinement, improve the equal fineness of pulp;

H, concentration: adopting economic benefits and social benefits or triple effect evaporator, concentrated fruit pulp concentration is 27��28%, and thickening temperature is 78��85 DEG C;

I, sterilization cooling: using bushing type ultra high temperature sterilization equipment, Fructus Pruni beans is squeezed in bringing-up section tubulation by plunger displacement pump and sterilized, and sterilization temperature is 100��103 DEG C, is incubated 2min, is cooled to 37 DEG C, and cool time is 60��90s;

J, sterile filling: the concentration Fructus Pruni beans after sterilization cooling adopts aseptic filler perfusion with 220L sterile aluminum foil bag, and before fill, bag mouth uses more than the wet sterilization of 100 DEG C in airtight sterile filling room;

K, packaging warehouse-in.