Dried Apricot in Bulk

Basic Info

Type: Apricot

Drying Process: AD

Additional Info

Packaging: Boxes

Transportation: Ocean,Land,Air

Product Description

Preserved apricots keep the natural color and nutritional ingredients of fresh apricots, have beautiful color, sweet and sour taste, good color, fragrance and taste, and have the effects of promoting fluid production to quench thirst and removing cold and heat toxicity. Dried apricots were produced in Qing dynasty. Apricot is yellow and white or maroon, with soft meat and moderate soluble solids. Mainly produced in Shanxi yanggao preserved apricots, Xinjiang and other places, select local specialty small white apricot, large white apricot as raw materials, through cleaning, denucleation, dehydration, pressure sugar immersion, low temperature processing, packaging and other processes.

Apricot in the outside, benevolence! Has beautiful color, sweet and sour taste, good color, fragrance and taste, maintains the natural color and nutritional ingredients of fresh apricot, and has the effects of promoting fluid production to quench thirst and removing cold and heat toxicity. Process flow: material selection, semi - core removal, sulfur leaching and color protection, sugar pickling pot boiling, baking and finished products.
( 1 ) material selection. Selecting fruits with thick and hard meat, orange skin color, fresh and full, normal flavor, no mildew and insect pests and mechanical damage as raw materials.
( 2 ) cutting and removing nucleus. The cleaned apricot is cut into half along the fruit seam by force, and the fruit core is removed.
( 3 ) sulfur color protection. Apricot bowl is called apricot bowl. because tannin in apricot is easily oxidized to brown, apricot bowl should be immediately put into 0.3 % sodium nitrite solution, about half an hour later, take out and soak sugar.
( 4 ) boiling in sugar pan: apricot has more water, thin cell wall and fine tissue. When boiling in the pot, sugar liquid is difficult to penetrate into the fruit, so need to use multiple immersion method. Sugar solution with concentration of 40 %, 50 % and 70 % was prepared with granulated sugar at 80 ℃. Boiling the apricot bowl soaked with sulfur from low concentration to high concentration for 1 minute, 3 minutes and 15 minutes in sequence, and pouring the sugar solution and the apricot into a cylinder for soaking for 24 hours respectively. And a trace amount of sodium sulfite is added each time the sugar is dipped.
( 5 ) baking. Take out the apricot bowl after three sugar dips. Control the sugar solution on the surface, and place the apricot bowl center upward evenly. Drying at 65 deg c for 14 hours to ensure that the pulp does not stick to hands and has elasticity, thus obtaining the finished product.
( 6 ) product requirements.

( 1 ) sensory index: orange color, full tissue, complete fruit piece, flat round shape, transparent texture, sweet slightly acid taste, preserved fruit has the original fruit flavor.
( 2 ) physical and chemical indexes. 68 % of total sugar, 60 % of reducing sugar, 18 % of water and no more than 0.2 % of sulfur.