Processing Technology of Fresh Peach Juice
Choice of raw materials. The raw materials are fully ripe, fresh, pest-free and non-rotten peach fruit.
Pretreatment of raw materials. The raw materials are washed and unhaired with water, rinsed in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, rinse in water and drain. Use a cutting machine to remove peach kernels. The enucleated raw materials were soaked in a mixture of 0.1% vitamin C and citric acid to protect color.
Heat and beat. The pieces are heated at 90-95 ℃ for 3-5 minutes to soften, and the peel is removed by beating with a 0.5mm aperture beater.
Flavor adjustment. Add sugar, citric acid and vitamin C to the pulp. The proportion is 100 kg of peach pulp, 80 kg of 27% sugar, 0.45 kg of citric acid and 0.07-0.2 kg of vitamin C.
Homogenized. Using a homogenizer of 130-160 kg / square centimeter, the suspended pulp particles of the juice can be split into smaller particles and evenly dispersed in the juice, increasing the stability of the juice and preventing delamination.
Degassing. Oxygen, nitrogen, carbon dioxide and other gases are brought into the fruit during juice pressing, so it must be degassed after homogenization. Spray out the fruit juice in a mist and deaerate. The vacuum degree of the vacuum container is 5.13-5.33pa and the temperature is lower than 43 ℃.
Sterilization and canning. Heat the juice to 95 ℃, keep it for 1 minute and then can it while it is hot.
Sealed and cooled. Tighten the lid and turn the can upside down for 1 minute. After sealing, it is quickly cooled in stages to about 38 ℃ for storage.
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Golden Slipper Orchid
Family name: Orchid Corradine name: Ochidaceae genus name: Aristolochia species Latin name: PaphiopedilumarmeniaclumS.C.ChenetF.Y.L.iu introduction: apricot yellow Magnolia is turquoise before blooming, apricot yellow before blooming, apricot yellow when full blooming, golden yellow in the later stage, shining with a golden glow in the sun, appears rich and magnificent. Flowers bloom to wither for about 40 to 50 days.
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Jin jujube (hanging jujube)
Jin jujube (hanging jujube). The main producing area is on both sides of the Weibei Jinghe River in Shaanxi Province. Fruit cylindrical or long ovoid. The single fruit weighs 34 grams, the pulp is crisp, the juice is much, and it is very sweet. The sugar content of fresh jujube is 28%, and that of dried jujube is 82.4%. The nucleus is small and slender. Dry mainly. A traditional famous product with strong adaptability. The mature period is in late September. The area suitable for planting is wide. Main planting in Weibei Arid Plateau of Shaanxi Province.
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