Applesauce(ping guo jiang )

Apple sauce method:

Raw materials for making applesauce:

Half an apple (about 50g), a little sugar.

Apple sauce production steps:

1. Wash the apple, peel and remove the seeds, cut it into very thin pieces, put it into the pot, add 50g sugar and water, and cook it into a paste.

2. After the cease-fire, grind the rotten apples with the back of the spoon and feed them.

Characteristics of apple sauce:

Apple sauce is soft, sour and sweet, and rich in nutrition. Infants eat apple can supplement calcium, phosphorus, prevent rickets.

When making apple sauce, you should pay attention to:

During the production, the apples should be boiled, crushed, and then fed to the baby.

Applesauce

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Apple sauce, in addition to containing a lot of fructose, sucrose and pectin, water, but also contains a certain amount of fruit acid, vitamins, protein, fat and iron, phosphorus, calcium and other indispensable nutrients.

introduce

Apple is one of the fruits that people often eat in daily life. It contains rich nutrients: total sugar 10% ~ 14.2%, protein 0.3% ~ 0.4%, fat 0.3%, malic acid 0.38% ~ 0.63%. In addition, Apple also contains vitamins A, B, C, G and a small amount of calcium, phosphorus, potassium, iron and other minerals. In addition to fresh food, apple is also suitable for wine making and processing jam, juice and preserves.

Applesauce is a common way of apple processing. Its color is red or amber, with the original good flavor of apple, and moderate sweet and sour, which is deeply loved by people. The processing of apple jam is the process of forming gelatin in 3 proportions of pectin, sugar and organic acid.

In addition to a large amount of fructose, sucrose, pectin and water, it also contains a certain amount of fructic acid, vitamins, protein, fat, iron, phosphorus, calcium and other indispensable nutrients.

technological process

Apple → peeling → color protection → beating → ingredients → concentration → filling → sealing sterilization → cooling → product

Operation points:

Apple peeled

Peel the fruit with a peeler, cut it into two parts with a knife, and then dig out the core with a core digging knife. Peeling can also be done manually with a knife or lye.

Browning and color protection

The apple was cut into 0.5cm thick, 2cm long and 2cm wide pieces, and the browning degree was controlled according to the design method. The browning of apple pulp was controlled by using the natural enzyme browning and browning time to form different color segments, and then fixed quickly by different methods to determine the browning temperature, time and fixed method.

beating

The pulp which has been treated by different color conversion and different color fixation methods was pulped by beating machine.

mixed ingredients

The proportion of pulp and sucrose was 1:0.5, and citric acid was added to adjust the pH value to adjust the flavor of jam.

concentrate

The pulp was heated and concentrated in a stainless steel pot, and sugar was added while boiling until the soluble solid content reached 55%. Citric acid was added 0.5h before the pot. The purpose was to prevent the sugar acid browning caused by too much converted sugar produced by the early co heating of sugar and acid, which affected the effect of enzyme browning control.

filling

Put the concentrated jam into the cleaned jam bottle and seal it while it is hot.

Sterilization and cooling

The processed jam was sterilized in boiling water for 15 minutes, and then quickly cooled to room temperature.

Improvement of apple sauce processing technology

With the improvement of equipment modernization, it is necessary to improve the production process of applesauce to meet people's high requirements for product quality and quality.

Concentrate pulp directly after beating

In general, the sugar content of apple after beating is about 15%, which is directly concentrated by thermal method. When concentrating, it is better to use the sandwich pot to shorten the heating time and prevent the occurrence of scorch. When the sugar content of pulp is about 30%, the concentration is finished.

Once concentrated, add sugar directly

The sugar content of the concentrated pulp is not high, so it needs to add appropriate amount of white sugar. If concentrated sugar water is added to concentrated pulp, the concentration time will be increased, so the method of adding dry sugar directly can be adopted.

Reduce the heating process and keep the original state and flavor of the product

Now the processing equipment is more advanced, in vacuum conditions without softening beating, effectively inhibit the enzyme activity and the occurrence of discoloration. When apple sauce is processed by traditional technology, there is a link of heating and softening the product. In this process, about 20% water is added and then evaporated during heating. The improved process omits the heating softening link, which is equivalent to reducing the one-time heating process of the product, avoiding energy consumption, shortening the production cycle of the product and reducing the production cost. At the same time, it is conducive to maintain the original flavor and internal nutrients of the product. The processing concept of modern products is to minimize the damage to the original state and flavor of products.

Shorten the concentration time, avoid the phenomenon of coking

The concentration and sugar addition were compared

1) It is concentrated directly after beating;

2) After beating, the ingredients are concentrated. However, there are two disadvantages in the process of concentration: the high sugar content of pulp has a binding effect on water, which increases the difficulty of water evaporation and prolongs the concentration time by about 1 / 3; the high sugar content is easy to cause the phenomenon of scorch in the concentration process, and the jam is easy to splash, which brings inconvenience to the operation. When the pulp is concentrated directly after beating, the moisture evaporation is faster and the phenomenon of Scorch is not easy to occur due to the low sugar content of pulp.

Save exhaust time, shorten the processing cycle

The temperature of concentrated apple sauce can reach 105 ~ 106 ° C, and the temperature can reach above 75 ° C after directly canning, which saves the exhaust time. When the can is directly sealed for sterilization, there is no need to preheat, which shortens the sterilization time of the product and further shortens the processing cycle of the whole product.

Self made method

raw material

Apple 200 grams, sugar 60 grams (sugar control in the peel and core after about one third of the apple), salt water.

Practice 1

1. Peel, core, cut into small pieces, strips, or pieces. Soak in light salt water for 15 minutes. Set aside one lemon.

2. Take out the apples in the salt water and put them into a small soup pot. Never use an iron pot. Put in half a pot of water. Add 1 / 3 to 1 / 2 of the amount of sugar. The sugar will keep fresh for a long time. 3. When the apples are transparent and sweet, mix in the remaining sugar to adjust the sweetness.

4. When the jam shows luster and dissolves, it can be put into a wide mouth bottle sterilized with hot water (bottling while it is hot).

Tip: it's best to choose slightly sour apples as raw materials. If the apple is not sour, lemon juice can be added to increase the acidity.

Practice 2

Ingredient: Apple

Accessories: lemon, water

Seasoning: sugar

1. Wash the apple and cut into small pieces.

2. Half of the fresh lemon juice.

3. Pour the lemon juice into the apple and mix well.

4. Add sugar and marinate for about 1 hour.

5. Beat mud with a mixing rod. (if it's too dry to even, add a little water)

6. Beaten apple sauce. Bring to a boil.

7. Slow boil over low heat, keep stirring during the period to prevent the paste pot until the jam is thick.

8. Cook in a sealed pot and dry.

9. The cooked jam is bottled, sealed and refrigerated.

Tips

1. Most people think that sweet food is easy to be bad, but on jam, it's just the opposite. This is because sugar can promote the water in fruit to boil out during cooking, which can make the sterilization effect more thorough. Without bacteria, it's not easy to deteriorate during storage. In principle, the addition of sugar should not be more than half of the weight of the fruit. Within this range, most people can accept the sweetness. If it exceeds, they will feel too sweet and greasy.

2. When making jam, long time cooking also has the function of full sterilization, which can prevent the jam from internal deterioration or fermentation.

3. It is very important to choose the container. The container should be steamed and then dried at low temperature. It should be fully disinfected and completely drained.

4. The prepared jam should be canned while it is hot to prevent the bacteria in the air from falling on the jam when it is cooled, and then the whole jar should be put in room temperature to cool it slowly, and then put into the refrigerator for storage.

nutritive value

1. Indications: deficiency of Qi, dyspepsia, obstruction of Qi, mild diarrhea, constipation, fever, thirst, excessive drinking, hypertension, etc. It can be used for fever and thirst, or excessive drinking, dyspepsia or insufficient spleen yin, less food and diarrhea.

2. Prostatitis patients eat 3-5 apples a day, or often drink a higher concentration of apple juice, can improve the zinc content of zinc protein in prostatic fluid, so as to improve the antibacterial and bactericidal effect of prostate

Chinese PinYin : Ping Guo Jiang