Study On The Processing Technology Of Apricot Pulp Solid Beverage

Apricot, being rich of nutrition, protein, calcium and phosphorus, the content of vitamin A in apricot was after mango in fruit. It possess a very good flavor and was favourite for people.At present, in addition to fresh food, the main processing products were dried apricots, apricot puree concentrate, and preserved apricot.in this paper the apricot concentrated pulp was used as raw materials, The correlation of spray drying process parameters, formula, stability, particle size and solubility, rheological characteristics of particle, stability quality in storage period were discussed. The result showed as follow:1. The optimum of inlet temperature, outlet temperature,soluble solids content of slurryand the speed of peristaltic pump on spray drying effect were selected in Single factor test and orthogonal test. The optimal values of powder rate, color L value and moisture content were:air inlet temperature155℃, outlet temperature75℃, soluble solids content of starch11%, the feed rate3.36L/h.2. The formulation and stability of the apricot pulp drinks were discussed though different ingredients:1) the apricot concentrated pulp was used as raw materials,before spray drying,the stability of composite apricot powder was considered,which was adding stabilizer. The optimal proportioning after dissolving was the compounds of Xanthan gum0.03%, CMC-Na0.03%, Guar gum0.01%, pectin0.03%;2) After spray drying, the stability of the product was studied,which added stabilizer and granulated twice. The optium proportioning were obtained as follows:Xanthan gum0.02%, CMC-Na0.03%, Guar gum0.01%, Pectin0.02%. For the above parameters, the impacts of add processing of stabilizers on stability was not obvious after dissolving. During manufacture could choose appropriate adding process according to the configuration of equipment production.3. After the organoleptic investigation, the result showed indicated that the optimal taste was obtained, which sucrose and citric acid were used to deploy the sugar/acid ratio, the optium conditions as follow:the ratio of sucrose and the apricot puree concentrate was1:5, and the ratio of sucrose and the apricot powder was2:3, the ratio of citric acid and apricot puree concentrate was1:200, ratio of citric acid and the apricot powder was3:200as well.4. The relationship between the solubility, powder rheology and the caking of different particles of apricot pulp solid beverage were studied, the result showed that:particle size has positive correlated with mobility. As the particle size increased, the cohesion coefficients of power became small and showed a better mobility. When particle sizes were between40-60mesh, get the optium solubility, cohesion and adhesion, the power showed a better mobility. The cohesion decreased and the mobility increased when stabilizing agent added; The cohesion coefficients of secondary particle was smaller than before, the mobility of particles increased.5. The polymer additives could reduce the moisture absorption of powder, weakened the moisture absorption and avoid agglomeration phenomenon in the storage respectively.6. The storage temperature has great effect on the stability of apricot solid beverage.with the storage temperature increase, the nutritional ingredients in product loss quickly,appear browing, agglomeration, quality of product deteriorating soon; the moisture content of apricot pulp solid beverage were controled to4%, the PET/A1/PE composite bag was used as packaging material,under the storage temperature at room temperature or below normal temperature,the stability of solid beverage of apricot could stay fresh.