| 摘要 |
The method for processing Japanese apricot (Ume) comprises: (a) quenching Japanese apricot with nitrogen gas and melting under pressure; (b) extracting citric acid from Japanese apricot of (a); (c) immersing the Japanese apricot with citric acid extracted in alcohol or hard liquor; (d) mixing 40-45% of glucose with 1kg of citric acid extracted from Japanese apricot and heating at 90-95≦̸C; (e) cooling the above mixture at room temperature and soaking the Japanese apricot in the cooled mixture and drying at 30-35≦̸C for 30 mins. |
