Development Of Dry Apricot Products

Xinjiang is the main apricot producing area in our country,and its cultivation area and yield are the first in all provinces(regions)in the country.Yili is rich in famous apricots due to its unique regional environment.Apricot fruits are nutritious and can be fresh-eating as well as processed into many apricot products.However,the current dry apricot industry in Xinjiang is short of professional and technical personnel,and the picking,storage,preservation and processing technologies are backward,which makes the harvested apricot extremely easy to rot and deteriorate,the processing and utilization of raw materials is low,and the loss and waste are serious,thus greatly affecting the economic benefits and planting enthusiasm of fruit growers.In view of the current situation of abundant resources,low processing utilization rate,few kinds of products and low grade of dried apricots on trees in Yili region of Xinjiang,artificial drying of dried apricot,development of almond yogurt and development of low-sugar apricot jam were carried out in order to provide technical support for the sustainable development of local apricot industry in Yili.(1)Study on hot air drying technology of apricot.Hot air drying equipment was adopted in combination with the use of drying accelerator to improve the drying efficiency of apricot and the product quality and safety of dried apricot.Through single factor experiments and response surface experiments,the effects of drying agent concentration,soaking treatment time,drying temperature and drying time on the drying effect of dried apricots on trees were investigated.The results showed that when the concentration of drying agent was 3%,soaking time was 43 s,drying temperature was 55?,drying time was 32 h,the drying effect of apricots was the best,the color of the product was uniform yellow brown,the taste was sweet and sour,the texture was slightly hard,and the product had elasticity.The sensory score of the product reached 91 points and the moisture content was 16%,reaching the national limit for dried fruit products.(2)Development of almond compound yoghurt.The compound yoghurt of almond and Badam was developed by compounding "tree dried" almond and Badam,adding milk,sugar and starter for fermentation.This paper mainly studies the effects of the compound ratio of almond and Badam,sugar addition,inoculation amount and fermentation time on the comprehensive quality of almond and Badam compound yogurt.Through single factor and orthogonal experiments,taking sensory evaluation as the evaluation index,the best process of almond and Badam compound yogurt was determined.The compound ratio of almond and Badam was 3:1,the addition of milk was 80%,the addition of sugar was 8%,the inoculation amount was 5%,the fermentation temperature was 42?,and the fermentation time was 7h.Then,the almond and Badam compound yoghurt obtained has compact gel,good formability,uniform texture,little whey on the surface,fine taste,a sensory score of 93 points,and a protein content of3.6g/100 g.The acidity was 82°T and the pH value was 6,which meets the requirements of various indexes of yogurt in national standards.(3)Development of low-sugar apricot jam.Low-sugar apricot jam was developed by adding sugar and xylitol to the pulp of "tree trunk" apricot and adopting normal pressure concentration method.The effects of sugar addition,xylitol addition,compound thickening agent addition ratio and citric acid addition on the quality of low-sugar apricot jam were mainly studied.Through single factor and orthogonal experiments,the processing technology of low-sugar apricot jam was determined: mix apricot and water at 1:2,then apricot flesh was pulped and concentrated under normal pressure,the sugar content was 35%,xylitol content was 10%,pectin and CMC-Na were composite stabilizers,the compound ratio of the two was 2:1,among which pectin content was 0.4%,CMC-Na content was 0.2%,citric acid content was 0.4%.Under these conditions,the low-sugar apricot jam produced had sweet and sour taste,sensory score was 92 points,soluble solids content was57%,total sugar 51%,pH value was 3.7,which met the national standard for apricot...