Processing Technology of fresh Peach Fruit Tea

Fresh peach fruit tea is one of the most popular fruit juice drinks in the market.

I. selection of raw materials

Choose peach fruits that are fully mature, fresh, good in flavor, rich in juice and free from diseases and insect pests, and peach fruits that are not mature enough should go through post-ripening.

II. Pretreatment of raw materials

1. Cleaning. After the raw materials are selected, wash and remove the hair with clean water, then rinse in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, rinse in clean water and drain.

two。 Cut in half and enucleate. Use a half-cutting machine or manual half-cutting to enucleate.

3. Soak to protect the color. The raw materials after cutting and half-digging were soaked in a mixed solution of 0.1% isoascorbic acid and citric acid to protect color.

Third, heating beating

The pieces of fruit were heated at 90-95 ℃ for 3-5 minutes to soften and beat through a beater with an aperture of 0.5mm to remove the peel.

Fourth, flavor adjustment

After the above treatment, the pulp needs to be adjusted in order to increase the flavor. Sugar, citric acid and L-ascorbic acid are added during adjustment. The proportion of peach pulp 100kg, 27% sugar solution 80kg, citric acid 0.45kg, L-ascorbic acid 0.07~0.2kg.

5. Homogenization and degassing

Homogenization is to split the suspended pulp particles into smaller particles and disperse evenly in the fruit juice, increasing the stability of the fruit juice and preventing delamination. The method is to pass the coarse filtered fruit juice through a high-pressure homogenizer to make the pulp particles and colloid substances in the fruit juice become finer particles through a small hole with a diameter of 0.002~0.003mm under high pressure. 130~160kg/ square centimeter homogenizer is generally used in production.

When the fruit is squeezed, it is easy to enter oxygen, nitrogen and carbon dioxide, among which nitrogen can cause oxidation of vitamin C and pigment and corrosion of tinplate cans. Therefore, degassing must be carried out. There are two main methods of degassing.

1. Vacuum method. Put the fruit juice in a vacuum container to spray it out in a mist and deaerate. The vacuum degree obtained by vacuum method is 91.3~74.8kPa and the temperature is lower than 43 ℃.

two。 Nitrogen exchange method. Fruit juice flows through an upright glass tube or stainless steel top, and nitrogen is pressed in from the bottom of the tube. After the addition of nitrogen, numerous small bubbles are formed in the fruit juice, replacing the oxygen in the juice to achieve the purpose of degassing.

VI. Canning with bacteria

Heat the juice to 95 ℃, keep it for 1 minute, and then pot it while it is hot.

7. Sealed cooling

Tighten the bottle cap and turn the can upside down for 1 minute. After sealing, it is quickly cooled to about 38 ℃, then stored in storage.

The qualified fruit tea is pink or yellowish brown, and dark red is allowed; the juice is uniform and turbid, and there are fine particles after long-term rest: peach juice flavor, no peculiar smell; soluble solids up to 10% 14%.