First, the nutritional value of apricot juice apricot fruit nutritional value is extremely high, rich in protein, mineral elements, vitamins and amino acids. As determined by the China Food Testing Center, the apricot meat contains 10% fructose, 2.04% organic acids, and 18 proteins; it contains 5.8 mg/100 g of vitamin C, totaling 80.3-97.5 mg/100 g of 17 amino acids; containing 0.36- 0.55% of mineral elements, including trace elements such as calcium, iron, potassium, magnesium, phosphorus, zinc, and selenium, are necessary for human health and life metabolism. Apricot fruit also has medicinal effects of thirst, lungs, phlegm, detoxification and detoxification. The apricot juice contains almost all the nutrients in the apricot fruit, the color and flavor are close to the fresh fruit, and it is easily absorbed and utilized by the human body. It is a kind of advanced nutrition and health beverage that is suitable for all ages and nourishing products. Second, the production process of apricot juice process: material selection → crushing → pressing → coarse filter → clarification → fine filter → homogenization → degassing → adjustment → canning → sterilization. 1, the choice of materials: apricot juice apricot fruit, to have a good flavor, acidity is slightly higher, easy juice, juice, and more, from the nucleus, orange flesh color, fully mature, fresh and no mildew, no insects. Such as camel yellow apricot, Jinyu apricot, Hongyu apricot, string sticks red apricot, large pick apricot, double Ren big apricot and other fine varieties, apricot fruit washed with clean water before processing, cut in half, take nuclear. 2, broken: the apricot meat cut into small pieces of 3-4 mm, do not cut too much. The same amount of chopped pulp and water is cooked in a stainless steel pot for 15-30 minutes. The temperature is controlled at 60-70°C to fully soften the flesh while adding a little vitamin C, citric acid, and salt to help protect the color. 3. Pressing and coarse filtering: The pulp processed by crushing and the like should be immediately squeezed with a press. The slag after the first squeezing is added with a small amount of water and soaked for a few hours before squeezing; the squeezed apricot juice is filtered out with a filter or filter bag to remove the suspended matter and impurities. 4. Clarification and fine filtration: Fine filtration only removes large particles of impurities and suspended solids. Clarification and fine filtration are mainly to remove the colloid from the apricot juice, making the apricot juice clear and transparent. The method is as follows. 1 Natural clarification. The apricot juice is stored in a closed container and the insoluble matter formed by the tannin and protein in the apricot juice is precipitated. 2 Add gelatin and tannin or acid clarification. Gelatin is a protein that is precipitated when gelatinous tannins are formed in insoluble tannins in protein in apricot juice. Add 1% tannin and gelatin solution to apricot juice to speed up the clarification. 3 instantaneous heating clarification. Within 80-90 seconds, apricot juice is rapidly heated to 80-82°C for 3-4 minutes and then cooled to room temperature. 5, homogenization and deoxygenation. The turbid juice needs to be homogenized, so that the granules in the juice are even smaller and even, which increases the beauty and flavor of the apricot juice. The homogenizer was homogenized with a homogenous pressure of 18 MPa. The apricot juice was passed through 0.002-0.003 mm homogeneous pores under high pressure. Deoxygenation is the removal of oxygen in apricot juice. Antioxidant method can be used, that is, adding a small amount of antioxidant such as vitamin C when apricot juice is loaded or degassed by a vacuum deoxidizer to remove oxygen from the juice. 6, adjust the amount of sugar, acid: apricot juice sugar content and acid content should have a proper ratio, flavor is delicious, the general sugar and acid ratio of 13-15:1, sugar content of about 17%. Adjust the sugar content with a filtered concentrated sugar solution (or honey solution); adjust the acidity with 0.1% citric acid. 7. Canning and Sterilization: The apricot juice is heated to 80-90°C, hot-filled and sealed immediately. The sealing temperature is not lower than 70°C, and it is capped with an automatic vacuum sealing machine. The vacuum degree is 0.04 MPa. It is sterilized with boiling water. The water temperature rises to 100°C in 3-5 minutes after the pot is added, and the temperature is maintained for 10 minutes. After sterilization, the tin cans are quickly cooled in cold water, the glass bottles are cooled in sections, wiped off the water strain, and coated with anti-rust oil. After passing inspection, it can be put on the market for sale. The processed apricot juice is dark yellow or orange in color, containing 15-20% of soluble solids, 0.5-1% of acid, 17% of sugar, sweet and sour palatability, fruity and pleasant, with a strong apricot juice flavor, made of apricot fruit A delicious beverage can increase the added value of apricot fruit, balance the contradiction between production and marketing of apricot fruit cultivation, and has a bright prospect of development.
Certificate: FDA/HACCP/KOSHER/HALAL/ISO9001/GMA-SAFE
Detection Institution:Eurofins
Batch No:RBGQL17006
Size: 280 grains/50grams
Over 60 health studies have been conducted thus far on the benefits of the Dried Goji Berries.The results of these studies show positive and strong results indicating various health benefits to those daily diet consists of ingesting the dried goji berries.
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