Apricot trees are one of the oldest cultivated trees in China, and they are widely distributed. The apricot fruit is a treasure, rich in vitamins and minerals. Each 100g contains 10g of sugar, 0.9g of protein, 1.79g of carotene, 0.02mg of thiamine, 0.03mg of riboflavin, 0.6mg of niacin, vitamins. C7mg. Almond contains about 23% of protein, 50%-60% of fat, 45.8% of oil, and is rich in phosphorus, calcium, potassium, iron and other nutrients needed by the body. It is an excellent tonic and important food. Industrial raw materials. The apricots are processed into almonds, apricots, dried apricots and other foods, which are very popular in the domestic and foreign markets and have high economic benefits. 1 Processing of almonds 1.1 Process Apricot with peeling → drying core → nucleus → seed kernel → finished product. 1.2 Processing points 1.2.1 Apricot kernels and preserved apricot kernels for both peeling and meat use should be carefully picked after harvest to preserve the apricot peel. Only apricot kernels from the apricot nucleus were used. After drying, the nucleus was obtained by rolling and tapping with wooden sticks, and the nuclear meat was then separated by a method of raising and manual picking. 1.2.2 Sunburn Apricot kernels have a lot of moisture after peeling, so they must be air-dried. When drying the sun, the apricot kernel should be placed in a sunny place, and it should be flipped for 5 days to 6 days until the core and shell are completely dry. When the rock is shaken, the almond sounds and can be collected. If the apricot kernel is not dry, it is not easy to save, and it is not easy to take the kernel, so drying the apricot kernel has an important role in improving the quality of almonds. 1.2.3 The method for removing nuclear nucleus is manual nucleus and machine nucleus. At present, the production of more use of mechanical pressure method to prepare almonds, that is, using a special nuclear machine to take the kernel, including hand-pressure nuclear power and electric sheller. The hand-operated nucleation machine used in production has a denuclearing capability of 200 kg/day, and the electric dehulling machine has a denucleation capability of 2000 kg/day. A better shelling machine is the 500-type shelling machine manufactured by the Xinjiang Bayi Agricultural College. The apricot kernel can be processed 4000kg/day, and the rate of breaking the kernel is only 7%. 1.1.4 Picking kernels After using apricot kernels, the nucleolus and core shells are mixed together. Some of the core shells can be screened with a windmill or a rake, and the almonds can then be picked out. When picking the kernel, pick out damaged grains, bad kernels, and foreign particles. 1.1.5 Finished almonds are finished products after being dried. After packaging, it should be stored in a sterilized warehouse, taking care not to store odors or corrosive substances with other items such as spices, gasoline, alcohol, etc. 1.3 Quality of Finished Products The finished product quality of almonds includes quality assurance and moisture inspection. 1.3.1 Quality Assay: Inspection of almond shape, color and odor. At present, we mainly rely on eye-sight, hand touch, nose odor, taste and other means to comprehensively evaluate. The shape of almonds is full of kernels and uniform in size, and the color is yellow-brown, consistent in depth and shade, and shiny. Almonds have an inherent aroma and cannot carry other odors, such as musty, wine, and pesticide. 1.3.2 Moisture test Water content is one of the main indicators to identify the quality of almonds. The moisture test can be measured with a moisture analyzer, or it can be put into a sack filled with almonds. If the hand feels slippery and easy to insert, it means that the almonds are relatively dry; if it is astringent, it is difficult to insert, indicating that the almonds have a high moisture content. 2 dried apricot processing 2.1 process fresh apricot → cleaning → go nuclear → smoked → drying → finished product. 2.2 Technical Highlights 2.2.1 Clean fresh apricots that meet the requirements. Rinse with clean water and drain. 2.2.2 Nucleation Fresh apricots Drain the water and cut it along the suture of the pulp with a stainless steel knife. Then dig out the apricot kernels, wash the pulp with clean water, and put it into the basket. 2.2.3 Smoked Sulfur Put the basket or bamboo curtain with apricot pieces into the smokehouse and put it on a wooden stand. Pour the burning charcoal into the iron plate in the center of the house. Put the sulfur (1000kg apricot pieces with 4kg). Sulphur was quickly scattered on the charcoal and immediately left the smokehouse. Then the doors and windows were sealed tightly and smoked for about 2 hours. When the fruit was yellow and translucent, the doors and windows were opened for ventilation. When the air is fully exchanged, the apricot pieces are moved to outdoor air for 1h-2h and then dried. 2.2.4 Drying After the sulphur-cured apricot pieces are sent to the barn, they are discharged on the wooden shelves one by one, then the doors and windows are closed, and the fire and heat are used for drying. In the first 4 h-6 h, the room temperature was maintained at 40°C-50°C and then gradually increased to 70°C-80°C. As the moisture content of the apricot slices evaporates and the indoor humidity increases, the doors, windows, and vents should be opened in time to eliminate water vapor, and the closing time should be determined according to the indoor dry humidity and apricot drying degree. During the drying process, the apricot slices on the upper and lower layers of the grill should be exchanged to make them evenly heated, and the same batch of raw materials must be dried at the same time. The drying time is generally 24h-36h. If the temperature and humidity are not properly grasped, the drying time will be prolonged. Such products have poor color and poor quality. 2.2.5 Finished product The dried apricots are softened, and then the debris and debris are sorted out and graded. The grades are packed in wooden boxes or cartons. Packing film or wrapping paper must be placed inside the box before packing to prevent dried apricots from getting wet. Dried apricots after storage should be stored at a temperature of 0°C-5°C and a relative humidity of about 65% to prevent them from being stored in direct sunlight. 2.3 Quality of Finished Products Dried apricots are orange, soft, non-sticky, semi-transparent, uniform in size, neat in shape, and have a rich sweet and sour flavor, with a water content no higher than 18%. 3 processing of apricot juice 3.1 process selection → washing → crushing → precooking → pressing → coarse filtration → clarification → fine filtration → homogenization → deoxygenation → adjustment of sugar acidity → canning → sterilization → finished product. 3.2 Processing points 3.2.1 Selection of materials, cleaning system The apricot fruit of apricot juice should have a good flavor, a slightly higher acidity, easy juice extraction, more juice, from the nucleus, orange orange, fully mature, no insects, no injury. The apricot fruit before processing is washed with clean water, cut in half and goes to the core. 3.2.2 crushing, pre-cooked apricot meat is best cut into small pieces of 3mm-4mm, do not cut too much broken. The same amount of crushed pulp and water in a stainless steel pot precooked 15min -30min, the temperature is controlled at 60 °C -70 °C, the pulp fully softened, while adding a little vitamin c, citric acid or a small amount of salt, in order to facilitate color protection. 3.2.3 Pressing, coarse filtering Apricot meat after crushing should be immediately squeezed with a press. After the first press, the fruit residue is added with a small amount of water and soaked for a few hours before being pressed; the extracted apricot juice is filtered out with a filter or filter bag to remove suspended matter and impurities. 3.2.4 Clarification, Fine Filtration The coarse filter only filters out 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. 3.2.5 The homogenized, deodorized and cloudy apricot juice shall be homogenized so that the particles in the juice are even smaller and even. The apricot juice passes through 0.002 mm to 0.003 mm homogeneous pores under high pressure. Deoxygenation is the removal of oxygen in apricot juice. The antioxidant method can be used, that is, adding a small amount of vitamin C and other antioxidants when canning apricot juice. 3.2.6 Adjusting the sugar acidity The amount of sugar and aliquot of apricot juice should have a proper proportion of flavor. Generally, the ratio of sugar to acid is 13-15:1, and the sugar content is about 17%. The method of adjustment is to adjust the sugar content with the filtered concentrated sugar solution and adjust the acidity with citric acid with a mass fraction of 0.1%. 3.2.7 Canning and Sterilization The apricot juice is heated to 80°C-90°C, hot-filled and sealed immediately. With boiling water sterilization, 3min -5min after the water temperature rose to 100 °C, maintain about 10min. The sterilized tin cans are quickly cooled in cold water. The beverage in the glass bottle can be cooled by subsection cooling, wipe off the water droplets, and apply anti-rust oil. 3.3 Finished product quality The processed apricot juice is dark yellow or orange in color, containing 15%-20% of soluble solids, 0.5%-1% of acid content, and a strong apricot flavor.