Apple puree making steps

This paper will introduce the making steps of apple puree to help readers better understand the making method of apple puree.

Selection of raw materials

Choose fresh, ripe and moderately ripe fruits with high pectin content, dense meat, tenacity and rich flavor.

material handling

Wash the selected fruit with clear water, drain the clear water and peel it. The thickness of the peeled fruit is within 65438±0.2mm ... Then cut it in half longitudinally with a stainless steel knife, and the big fruit can be cut into four pieces. Then dig out the core, stem and calyx, and remove the residual skin.

Pre-cooking

Put the treated pulp into a jacketed pot, add clean water accounting for about 10-20% of the pulp weight, and boil for 10-20 minutes. Stir constantly to soften the upper and lower fruit pieces evenly. The pre-cooking process directly affects the gelatinization degree of the finished product. If the precooking is not sufficient, the pectin dissolved in the pulp will decrease. Even if boiled with sugar, the finished product is not soft, and there are opaque lumps, which will affect the flavor and appearance. If precooking is excessive, pectin in the pulp will be hydrolyzed in large quantities, which will affect the gelling ability.

beat

The pre-cooked fruit pieces are pulped with a beater with a pore size of 0.7- 1mm, and then the fruit residues are separated by friction filtration.

Focus (attention)

Pour 100kg pulp into a aluminum pot (or a small jacketed pot) and boil. Adding 75% sugar solution twice, continuing to concentrate, and constantly stirring with a wooden stick. The firepower should not be too strong, nor should it be concentrated on one point, otherwise the pulp will be burnt black. The concentration time is 30-50 minutes. Stir up a small amount of fruit pulp with a wooden stick, and when it flows into pieces or the temperature of fruit pulp reaches 105- 106℃, it can be taken out of the pot.

can

Put the concentrated apple puree into a cleaned and disinfected 454g glass jar while it is hot. Boil the lid and apron in boiling water for 5 minutes, taking care not to pollute the jar mouth.

Canned sealing

Put the rubber ring in, put the lid in place and tighten it, and turn it upside down for 3 minutes to sterilize. When sealing the tank, the center temperature of the tank shall not be lower than 85℃.

cool

The sealed cans are cooled to below 40℃ in stages in a warm water pool, and the cans are put into storage. Quality requirements: 1. The puree is reddish brown or amber with uniform color. 2. It has the proper flavor of apple puree, no burnt smell and no other peculiar smell. 3. The slurry is sticky and does not flow. No juice secretion, sugar-free crystallization, no peel, fruit stalk and fruit stone. 4, the total sugar content is not less than 57%.