Study on Processing Technology of Apricot Fruit Jelly
HOU Zhi-de
LIN Yin-qiao
WANG Chen-qiang
JIANG Ying
Abstract：Apricot was chosen to prepare fruit jelly by pectin and carrageenan complex. The optimum conditions were as follows:the original apricot puree 45%, maltose syrup 30%, carrageenan and pectin (1:1) 2.5%, sugar 20%. Apricot jelly processing parameters were as follows:solids content of 45%to 50%at boiling temperature of 95~100℃;and the fruit jelly at 65℃baked for 4h in the first stage, as well as the second stage, the fruit jelly at 50℃was dried for 18h, then opposite dried for 6h. The fruit jelly was in golden color, smooth, flexible, slippery and delicious.
Keywords：Apricotfruit jellyprocess
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 35-39 )