Dried Apricot Processing Production Line
Dried apricots maintain the natural color and nutrition of fresh apricots, beautiful color, sweet and sour taste, color, aroma, taste, and has the effect of promoting fluid to quench thirst, to remove cold and hot poison.
- Fast Delievery
- Quality Assurance
- 24/7 Customer Service
Product Introduction
Function and efficacy
Dried apricot can promote digestion, regulate blood pressure and protect eyesight.
1, promote gastrointestinal digestive function: apricot contains rich cellulose, which has a good effect on improving intestinal movement, and moderate consumption can promote gastrointestinal digestive function.
2, regulate blood pressure: apricot contains rich potassium, can effectively regulate the body's blood pressure, avoid high blood pressure.
3, protect vision: apricot contains A lot of vitamin A, can improve night blindness and vision loss symptoms, has a certain protective effect on vision.
Process flow
Material selection - Cut half and remove the core - Soak sulfur to protect the color - Sugar pot cooking - Drying - Finished product
(1) Material selection. Select the fruit with thick and hard meat, fresh and full, normal flavor, no mold pests and mechanical damage as raw materials.
(2) Cut in half and remove the core. Cut the cleaned apricots in half along the seam of the fruit and dig out the core.
(3) Soaking sulfur for color protection. The halved apricots are called the apricot bowl, and the apricot bowl is immediately put into 0.3% sodium nitrite solution, and the sugar is removed after about half an hour.
(4) Sugar pot cooking: apricot has more water, thin cell wall and fine organization. When boiling in the pot, the sugar is difficult to penetrate into the fruit, so it is necessary to use multiple dipping method. The sugar solution was prepared with the concentration of 40%, 50% and 70%, respectively, and the temperature was 80℃. Boil the apricot bowl from low concentration to high concentration successively for 1 minute, 3 minutes and 15 minutes, and pour the sugar solution together with the apricot into the jar for 24 hours, respectively. Add a trace amount of sodium sulfite each time the sugar is dipped.
(5) Baking. Remove the apricot bowl that has been sugared three times. Control the surface sugar liquid, place the apricot bowl center upward evenly. The temperature is 65℃, and the flesh is non-sticky and elastic after drying for 14 hours, which is the finished product.
Detail photo
Hot Tags: dried apricot processing production line, China, suppliers, manufacturers, factory, buy, price, for sale, made in China, fig pulping machine, ginger drying machine ginger dehydrator, Apple jam processing machine, canned bean factory machine, Fig processing machine, apple factory machine
