peach sweet juice

The raw materials of the process are → cleaning, → cutting, enucleated → soaking, → heating, beating, → sugar acid adjustment, → homogenization, → sterilization, → canning, → sealed → cooling.

Manufacturing method

1. Raw material selection: choose peaches with good maturity. If the raw material maturity is low, it needs to be kept for a few days and ripened after ripening. Remove disease and insect damage fruit, immature fruit and bad-looking fruit.

2. Cleaning: first fully wash the dirt on the skin with clean water, because the peaches are hairy, it is best to wash them with a brush, and then rinse them in 1% salt water to remove pesticide residues.

3. Cut in half and enucleate: cut the washed peach in half with a stainless steel fruit knife, dig out the peach core, and remove the rotten spots and flesh that affect the flavor.

4. Soak: immediately soak in 0.1% L-ascorbic acid and citric acid mixture to prevent discoloration.

5. Heating beating: after the pulp is broken, the pulp is quickly heated by 90-95 ℃ water for 2-5 minutes, then softened and then beaten by a beater with a hole diameter of 0.5mm to remove the peel.

6. Sugar and acid adjustment: 250 kg of peach pulp, 180 kg of water, then filtered with gauze to remove about 2% of the coarse granular fiber, and then add sugar, citric acid and L-ascorbic acid and other ingredients, fully mix evenly. The proportion of ingredients was 450 parts of peach pulp, 365 parts of sugar water (27%), 2 parts of citric acid and 0.3-0.8 parts of L ~ ascorbic acid.

7. Homogenization: the mixed fruit juice is homogenized with a homogenization pressure of 130 kg / cm 2.

8. Sterilization: heat the juice to 95 ℃ and keep for 1 minute.

9. Canning: canning while it is hot. The glass bottle should be boiled and sterilized first, and the cap should be boiled in 100 ℃ water for 5 minutes.

10. Seal: tighten the bottle cap and pour the can for 1 minute.

11. Cooling: quickly cool to about 38 ℃ after sealing and store in storage.

Quality standard

1. The finished product is pink or yellowish brown, dark red is allowed.

2. It has the wind and dust of canned peach juice and has no peculiar smell.

3. The juice is uniform and turbid, and the pulp particles are precipitated after standing for a long time. The juice is moderate.

4. The deep solids are 100.14% (in terms of refraction).