MySheen

Processing of fresh peach juice

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw materials choose peaches that are completely ripe, fresh, pest-free and non-rotten. The raw materials are pretreated and washed and then rinsed in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, and then rinse in water and drain. Use a nuclear digger to remove the peach core. The enucleated raw materials were soaked in a mixture of 0.1% vitamin C and citric acid to protect color. Heat the pulp pieces and heat them at 90 ℃-95 ℃ for 5 minutes to soften them. Remove the peel with a 0.5mm hole beater.

Raw materials choose peaches that are completely ripe, fresh, pest-free and non-rotten.

The raw materials are pretreated and washed and then rinsed in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, and then rinse in water and drain. Use a nuclear digger to remove the peach core. The enucleated raw materials were soaked in a mixture of 0.1% vitamin C and citric acid to protect color.

Heat the pulp pieces and heat them at 90 ℃-95 ℃ for 5 minutes to soften them. Remove the peel with a 0.5mm hole beater.

Flavor adjustment pulp to add sugar, citric acid and vitamin C and other ingredients. The proportion is 100 kg of peach pulp, 80 kg of 27% sugar, 450 g of citric acid and 200 g of vitamin C70.

Homogenization uses a homogenizer of 130 per square centimeter and 160 kilograms per square centimeter, so that the suspended pulp particles in the juice can be split into smaller particles and evenly dispersed in the juice, increasing the stability of the juice and preventing delamination.

Oxygen, nitrogen and carbon dioxide are brought into the juice during degassing, so degassing must be carried out after homogenization. During degassing, the vacuum is 5.13mur5.33 Pascal and the temperature is lower than 43 ℃.

Heat the sterilized canned juice to 95 ℃, keep it for 1 minute and then immediately fill the juice while it is hot.

Seal and cool and tighten the lid and turn the can upside down for 1 minute. After sealing, it is quickly cooled in stages to 38 ℃ for storage.

 
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