The processing of low sugar content jam using fully ripened Japanese apricots
2003
Matsumoto, M.(Tottori-ken. Industrial Research Inst. (Japan)) | Akita, K. | Kageyama, T. | Kodani, Y. | Seike, Y.
A Japanese apricot, when left to ripen for a period of four days, will turn yellow in color and soften. In order to retard the natural apricot browning during the defrost period, the apricot is prepared in a nitrogen substitute packaging and placed in freezing storage. The frozen apricot is then taken out of storage to thaw, it is doused in pulper finisher and the puree is prepared. The proportional contents of the components of low sugar content apricot jam are as follows: 1000 parts puree, 1000 parts of high quality soft white sugar, 400 parts water and 20 parts of low methoxyl pectin. The scent of Benisashi apricot jam is more pleasing than Nokyobungo apricot jam.
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