Processing of turbid peach juice beverage

(1)Process flow: raw material selection → fruit washing → blanching → crushing → beating → filtration → blending → degassing → homogenization → sterilization → filling → sealing.

(2)Technical highlights:

1. Selection of raw materials: select ripe fruits, remove diseased fruits and rotten fruits, and pick out fruits with low maturity for further post-ripening.

② Cleaning: Wash the surface dirt with clean water, or remove the hair on the peach skin with detergent. When pesticide residue is more, it can be rinsed with 1% hydrochloric acid solution, and then washed with clean water.

Blanching: blanch the whole fruit in water at 80~90℃ for 15~25 minutes, and then cool it to room temperature with cold water immediately after taking out.

(4) beating: after blanching, crush the fruit and beat it with a beating machine with a mesh diameter of 0.5~1.0 mm. L-ascorbic acid 0.04%~0.08% of pulp weight is added to the pulp to prevent oxidation.

Filtration: The pulp is filtered through a 60-mesh nylon net to remove coarse fibers and larger fruit pieces.

(6) Preparation: adjust the soluble solids content of fruit pulp to 14%~16% with 45%~60% filtered syrup, adjust the acid content of fruit pulp to 0.37%~0.4%(calculated by citric acid) with citric acid solution, and make the original jam content in pulp beverage be 40%~60%. Sucrose is first prepared into 60% sugar solution, boiled and filtered with 100 mesh nylon net for use.

Degassing: Degassing under reduced pressure after juice preparation, removing air from juice, preventing foaming during sterilization and filling, reducing oxidation in the process, so as not to affect sterilization effect and appearance.

Homogenization: When producing turbid juice, in order to maintain a certain turbidity of the juice, homogenize it by high-pressure homogenizer to further refine the pulp particles in the beverage and improve its stability, especially when packaged in transparent glass bottles. Homogenization is particularly important.

Sterilization: Heat the juice to 93~96℃ for 30 seconds. Put them into sterilized hot glass bottles when they are hot. The filling temperature shall not be lower than 75℃. Seal them immediately, invert them, sterilize them in boiling water at 100 ℃ for 10~15 minutes, and cool them to 38℃ after taking them out.

(3)Quality requirements: pulp drink is one of the turbid drinks, the original pulp content is not less than 40%, the juice is turbid and uniform, and a little precipitation is allowed after a long time. The pulp beverage produced from yellow peach should be orange or dark yellow. White peach pulp drinks are white or yellow-white. It has proper flavor, soluble solids content of more than 14%(by refractometer), acid content of more than 0.37%(by citric acid).