Processing of clarified peach juice beverage

(1) technological process: → washing, → beating, → enzymatic hydrolysis, → juice extraction, → clarification, → blending, → degassing, sterilization, → filling, sealing.

(2) Technical points:

① raw material selection: select the fruit with good maturity, such as low maturity, it is necessary to after-ripening, get rid of disease, insect, rotten fruit. Rinse with clean water. When the peach hair is too much, it can be washed off with detergent and then rinsed with clean water.

② beating: peach fruit is directly beaten with a beater after being washed, so that the skin and core are separated. You can also add 0.5 times the weight of the fruit to beat.

③ enzyme treatment: 1.2kg of Pectinase preparation for refined peach was added per ton of peach pulp. Pectinase was first mixed with fruit juice into an enzyme solution containing 2% of the enzyme, then added and stirred evenly. The enzyme was hydrolyzed for 3 hours at 30: 35 ℃ for 4 hours.

④ juicing: squeeze the enzyme-treated pulp until the dregs are in the shape of a dry cake.

⑤ clarification: filter or clarify the peach juice. If the amount of enzyme added during enzymatic hydrolysis is insufficient or the enzymatic hydrolysis time is not enough, the pectin is decomposed incompletely. as a result, the juice is easy to form secondary precipitation due to pectin. 30g Pectinase preparation can be added to each ton of fruit juice for secondary enzymatic hydrolysis. After fine filtration, the clarified peach juice without precipitation can be obtained.

⑥ blending: 60% sugar solution prepared with white granulated sugar, boiled and filtered. Mix citric acid into 50% acid. The original juice content in the beverage is more than 10%, the sugar content is 12%, the total acid content is 0.35%, and then the natural pigment lemon yellow is used to adjust the color. It can also be mixed without pigment.

⑦ degassing, sterilization: vacuum degassing of the prepared fruit juice, instantaneous sterilization at high temperature, sterilization condition 96 ℃, 30 seconds.

⑧ filling and sealing: put the juice into a sterilized hot glass bottle while it is hot and keep it in steam or boiling water for 10 minutes or 20 minutes. Cool to 38 ℃ in stages.

(3) quality requirements: yellow peach juice beverage is light yellow, white peach juice beverage is white, clear and transparent without precipitation, no foreign body. Sweet and sour taste, peach special flavor, sugar content of more than 12% (according to refraction).