Processing of fresh Peach Fruit Tea

Fruit juice with meat is also called pulp juice, and the trade name is fruit tea. Fresh peach fruit tea is one of the most popular fruit juice drinks in the market. The technological process is as follows:

First, the selection of raw materials to choose fully mature, fresh, good flavor, juice rich, no diseases and insect pests of peach fruit, maturity is not enough peach fruit to go through post-ripening.

II. Raw material pretreatment

1. Cleaning. After the raw materials are selected, they are washed with clean water to remove hair, washed and rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water and drained.

2. Cut half and remove the core. with a half-core cutter.

3, soaking color protection. The raw material after cutting half and digging the core is put into a mixed solution of 0.1% isoascorbic acid and citric acid to be soaked for color protection.

Third, heating the berry block at 90~95℃ for 3~5 minutes to promote softening, beating by a beating machine with an aperture of 0.5mm, and removing the peel.

4. Flavor adjustment The pulp treated in the previous step needs to be adjusted in order to increase flavor. Add granulated sugar, citric acid and L-ascorbic acid to adjust. The proportion of the mixture was 100kg peach pulp, 80kg 27% sugar solution, 0. 45 kg citric acid and 0. 07 ~ 0. 2 kg L-ascorbic acid.

Homogenization and degassing Homogenization is to make the pulp particles suspended in the juice split into smaller particles and evenly dispersed in the juice, increase the stability of the juice and prevent stratification.

Homogenization method is to filter the juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice under high pressure through the diameter of 0.002~0.003mm holes and become finer particles. The homogenizer of 130~160kg/cm2 is generally used in production.

Colloidal mill can also be used for homogenization. When the fruit juice flows through the gap of 0.05~0.075mm, the pulp particles in the fruit juice impact and rub each other due to the strong centrifugal force, so as to achieve the goal of homogenization.

Fruit in the juice into oxygen, nitrogen and carbon dioxide and other gases, of which nitrogen can cause vitamin C and pigment oxidation, tinplate corrosion, therefore, must be degassed, degassed methods are mainly the following two:

1. Vacuum method. The juice is put into a vacuum container, so that the juice is sprayed in a micro-mist and degassed. The vacuum degree taken by vacuum method is 685~711 mm Hg or above, and the temperature is lower than 43℃.

2. Nitrogen exchange method. Juice flows in from the top of an upright glass or stainless steel cylinder, nitrogen is forced in from the bottom. After nitrogen is added, countless small bubbles are formed in the juice, replacing the oxygen in the juice and achieving the purpose of degassing.

6. Sterilize and pack the juice. Heat the juice to 95℃ for 1 minute and pack it immediately.

7. Seal, cool, tighten the cap and invert the jar for one minute. After sealing, it is quickly cooled to about 38℃, and then stored in the warehouse.

Qualified fruit tea products are pink or brown, with a little dark red; the juice is uniform and turbid, and there are particles precipitated after long-term standing; it has peach juice flavor and no peculiar smell; soluble solids reach 10%~14%.