Processing of fresh peach juice
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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Pear variety: Jinshui No. 1
The new variety cultivated by Hubei Fruit and Tea Research Institute has been cultivated in the province by using a hybrid between Jiangdao and Mechou pear. It is a high-quality and high-yielding variety, but not resistant to transportation. It is suitable for the development of urban suburbs. The fruit is medium and large, with an average weight of 165.6 grams per fruit. The fruit is round, the pericarp is green and yellow, and the face of the fruit is spotted. Fruiting pedicel longer, sepals deciduous. The flesh is white, the heart is the same size, the meat is fine, crisp, juicy, sweet and light, containing 11.1% soluble solids, 8.53% soluble sugar, 0.12% titratable acid, vitamin C.
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Occurrence and Preventive measures of Golden Pear Fruit
Golden pear was introduced into our city in 2000. Through high grafting and changing head, it has developed to 2567 hectares and began to hang fruit in 2001. However, in the production, it is found that the fruit surface of golden pear is easy to form fruit, and the rate of good fruit is 30% to 50%, which seriously affects the economic benefits of fruit farmers. For this reason, we have carried out investigation and analysis, found out the reasons and put forward the corresponding countermeasures. The main results are as follows: 1. the internal factors of occurrence: the occurrence of golden pear fruit is closely related to its pericarp structure. Golden pear fruit
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