MySheen

Processing technology of peach puree

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The raw materials of peach paste technological process are → slicing, → peeling, → core digging, → trimming, → grain crushing, → dressing, → heating, concentration, → canning, → sealing, → cooling, → scrubbing, storage. Production method 1. Raw material selection: choose fruits with moderate maturity, high acid content and strong aromatic flavor as raw materials to eliminate unqualified fruits such as mildew and low maturity. 2. Raw material treatment: slicing, peeling and core-digging are the same as canned peaches in syrup. 3. Trimming: spots, moths, discoloration and injuries

Process flow of peach puree

Raw material selection → cutting → peeling → coring → trimming → crushing → batching → heating and concentration → canning → sealing → cooling → canning and warehousing.

manufacturing method

1. Raw material selection: selecting fruits with moderate maturity, more acid content and strong fragrance as raw materials, and eliminating unqualified fruits with low maturity and mildew.

2. Raw material processing: cutting, peeling and digging the core and other processes with canned peaches in sugar water.

3. Finishing: spots, moth, color change and damage rotten parts must be removed with stainless steel fruit knife.

4. Mincing: Peaches after peeling, trimming and washing are put into a meat grinder with a diameter of 8~10 mm, and heated and softened in time to prevent discoloration and pectin hydrolysis.

5. Ingredients: 25 kg pulp, 24~27 kg granulated sugar (including softening sugar), citric acid amount.

6. Heating and concentrating: 25 kg of pulp plus 10% sugar water about 15 kg, heating and boiling in a sandwich pot for about 20~30 minutes, stirring constantly to prevent coking and promote full softening of pulp. Then add the specified amount of concentrated sugar solution, boil until the soluble solids reach 60%, add starch syrup and citric acid, continue to heat and concentrate until the soluble solids reach about 66%, take out of the pot, and quickly fill the pot.

7. Canning: Put the puree into a cleaned and disinfected 454g glass bottle, leave a proper gap at the top, and boil the cap and rubber ring for 5 minutes in boiling water.

8. Sealing: When sealing, the paste temperature shall not be lower than 85℃. Screw the cap tightly and invert the jar for 3 minutes.

9. Cooling: cooling in stages to below 40℃.

10. Can cleaning and warehousing: dry the bottle and cap, and store it in a warehouse at 20℃ for one week.

quality standards

1. Sauce is reddish brown or amber, uniform.

2. It has the good flavor of canned peach puree, without burnt paste and other peculiar smell.

3. The paste is gummy and allowed to flow slowly on the surface of the water, but does not secrete juice and crystallizes without sugar.

4. The total sugar content shall not be less than 57%(calculated as invert sugar), and the soluble solids shall not be less than 65%.

precautions

1. If the use of sugar water cans when the excess pulp, the amount should not exceed one-half of the total pulp.

2. Starch syrup can replace 10 - 15% sugar.

 
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