Processing of peach crystals

(1) technological process:

Raw materials choose → cleaning → crushing → juice squeezing → concentrated → adding powdered sugar → stirring → forming → drying → packaging.

(2) Technical points:

① raw material selection: choose fresh, mature, juicy, fragrant peach fruit, remove diseases and insects, rotten fruit, browning fruit, etc., first soak the fruit in 0.5% 1.5% hydrochloric acid for 2 minutes, then rinse it with clean water, preferably rinse the peach hair.

② slicing and enucleation: cut the fruit with a stainless steel knife, and then peel off the core with an enucleation knife.

③ crushing and juicing: use a beater to beat the fruit into pulp. When crushing, antioxidants are added to prevent oxidation by 0.04% to 0.08% ascorbic acid. Squeeze the juice with a juicer. After the first press, the fruit residue can be taken out, mixed with 10% water, and then squeezed again.

④ concentration: atmospheric pressure concentration is generally used. It can be concentrated and heated in a stainless steel sandwich pot, and the vapor pressure is controlled at 0.25 MPA. In the process of concentration, it should be stirred continuously, and the amount of material should be properly controlled so that the concentration time of each pot is no more than 40 minutes. When the sugar content reaches 58% to 59% (in terms of refraction), the pot can be served.

⑤ plus powdered sugar: grind dried sugar and sift it into powdered sugar. Add 35 kg of sugar to every 15 kg of concentrated juice and stir well. In order to improve the flavor, appropriate amount of citric acid can be added.

⑥ molding: generally use a particle forming machine to mix into a rice grain size, or gently rub it with your hands to make the powder loose, and then sieve it into granules with a nylon sieve or metal sieve with a pore diameter of 2.5mm and 0.9mm.

⑦ drying: evenly lay the formed peach powder particles on an enamel plate or baking plate with a thickness of 1.5 cm to 2 cm. The baking time is 3 hours and the temperature is 65 ℃. When baking to 2 hours, the peach crystal on the plate can be turned up and down to make it heated evenly and accelerate the drying.

⑧ packing: the finished product after drying should be packed immediately after cooling. Usually 20 grams per pouch, you can drink a cup.

(3) quality requirements: peach crystal is yellow or white, the particle size is uniform, no impurities, the beverage is light yellow or colorless, sour and sweet, with the flavor of peach juice.