The Process of Apple Puree

First, the choice of raw materials

Choose fresh, well-matured, fruity, fruity, tough, and fragrant fruit.

Second, raw material processing

The selected fruit is thoroughly washed with water, and the skin is peeled and peeled, and the thickness of the peel is removed within 1.2 mm. Then use a stainless steel knife to cut it in half, and the larger fruit can cut four pieces. Then dig the heart, the handle and the flower buds to eliminate the residual peel.

Third, pre-cooked

The treated pulp is placed in a sandwich pot, and water containing about 10-20% by weight of the pulp is added and boiled for 10-20 minutes. And constantly stirring to make the upper and lower layers of fruit soften evenly. The pre-cooking process directly affects the gelation degree of the finished product. If the pre-cooking is insufficient, the pectin dissolved in the pulp is less. Although the sugar is cooked, the finished product is also soft and has an opaque hard block which affects the flavor and appearance; The pectin in the pulp is hydrolyzed in a large amount, which affects the gelling ability.

Fourth, beating

The pre-cooked fruit pieces are slurried with a beater having a pore diameter of 0.7 to 1 mm and then pulverized to separate the pomace.

Fifth, concentrated

Pour 100kg of fruit puree into an aluminum pan (or a small sandwich pan) and cook. The sugar solution having a concentration of about 75% was added in two portions, and the concentration was continued, and the stick was continuously stirred. Firepower should not be too fierce or concentrated at one point, otherwise the pulp will be coked and blackened. The concentration time is 30-50 minutes. Use a wooden stick to pick up a small amount of fruit pulp, and when it is poured into a piece of cloth, or the temperature of the pulp reaches 105-106 ° C, it can be baked.

Sixth, canning

The concentrated apple loach is heat-filled into a washed and sterilized 454 g glass jar, and the can lid and the apron are first boiled for 5 minutes, and care is taken not to contaminate the tank with the puree.

Seventh, sealing the can

Put into the apron, put the can lid tightly, and invert it for 3 minutes. The center temperature of the tank when sealing can not be lower than 85 °C.

Eighth, cooling

The sealed cans are cooled in sections in the warm water tank to below 40 ° C, and the net cans are stored in the warehouse.

Quality Requirements:

1. The puree is reddish brown or amber, and the color is uniform.

2, has the flavor of apple puree, no burnt smell, no other odor.

3. The slurry is adhesive and does not scatter. Does not secrete juice, no sugar crystals, no peel, fruit stems and fruit.

4. The total sugar content is not less than 57%.

The apple chip is a method of frying in a vacuum state to evaporate the water in the apple, thereby obtaining a product having a water content of about 5%. It contains no pigments, no preservatives, and is rich in fiber. It is a natural snack food.

The processing points of apple chips are:

First, raw material cleaning

Soak the mixture with 1% sodium hydroxide and 0.1-0.2% detergent in warm water at 40 ° C for 10 minutes, then remove the water and wash off the detergent on the surface of the fruit.

Second, slice

Remove the pests and decayed parts, remove the flower buds and fruit stalks, and slice them with a microtome. The thickness is about 5 mm, and the thickness is uniform.

Third, color protection

Weigh 400g of salt, 40g of citric acid, dissolve in 40kg of water, pay attention to the full dissolution of citric acid and salt, and timely immerse the cut fruit in the color protection solution.

Fourth, killing

Add 4-5 times the weight of the fruit to the green pot. After boiling, add the fruit pieces. Time 2-6 minutes.

Fifth, sugar

Prepare a 60% sugar syrup, take 20kg, and dilute to a sugar content of 30%. Dip the greened fruit into the prepared syrup. Each time the fruit is soaked, the sugar content of the syrup will be reduced. It is necessary to add a high-yield syrup to ensure that the syrup sugar content of each immersion fruit slice is 30%.

Sixth, vacuum frying

Fill the fryer with oil, raise the temperature of the oil to 100 ° C, put the frying basket with the fruit pieces drained into the frying equipment, close the door, start the vacuum pump, cooling water and fueling device, to vacuum, Remove the fry basket and continue to evacuate for 2 minutes. Close the valve, stop the vacuum pump, break the vacuum, take out the frying basket and put it in the deoiler.

Seventh, deoiling

Start the centrifugal deoiler and vacuum pump, evacuate 0.09 MPa, and deoil for 3 minutes.

Final, packaging

Pour the apple chips into the operation table, open the stuck pieces in time, and pick out the unexploded and spotted fruit pieces. After the fruit pieces are dried to room temperature, weigh them, bag them, seal them with heat sealing machine, and install them. The box is fine.