Peach juice processing technology and process
2018-04-24 17:00:11
(1) Process flow feeding → cleaning → cutting flaps → nucleation → soaking → precooking → beating → blending → degassing → homogenization → sterilization → filling → sealing → cooling → rubbing bottles → labeling → checking quality → loading Box → storage (b) process specifications (1) raw materials: selection processing canned peach varieties, large head, peach core, sticky nucleus, meat white or yellow, higher maturity requirements in order to highlight the flavor of peach. Remove the disease, insects, injuries, and rotten fruit before cleaning. When cleaning, pay attention to clean the peach hair with a brush. In case of pesticides, dilute hydrochloric acid should be added for cleaning to eliminate the harm of pesticides to humans.
(2) Cut and enucleate: Cut the peach into two lobes along the suture. After splitting by hand and removing the nucleus with a knife, it was immediately mixed with 0.1% vitamin C (ascorbic acid) and citric acid for browning.
(3) Beating: The berry meat is immediately heated to boiling with 90-95°C water. Cook for approximately 3-5 minutes and place on a 0.6mm screen to beat the skin.
(4) Blending: In the peach pulp, add 2/3 of hot water to the pulp and stir it thoroughly. Filter with gauze to remove the crude fiber, then add sugar, citric acid, ascorbic acid, etc. to achieve the sugar content of 14Bx. Acid 0.3%, and add vitamin C about 0.02% to prevent browning.
(5) Degassing homogenization: degassing with a vacuum degassing tank, the vacuum degree is 90.7-93.3 kPa, and then high pressure homogenization is performed at 130 kg/cm2 to make the slurry delicate and well-proportioned.
(6) Sterilization: High-temperature instantaneous sterilization in a heat exchanger, mostly at 121° C., for 30 seconds, due to short-term heating can guarantee quality.
(7) Canning: It can be sealed directly with a sterile Lyle bag. It can also be bottled and sterilized at 100°C for 20 minutes. Immediately cool to 40°C.
(8) Packing: Pack the qualified products into the warehouse by heat preservation, wiping, oil coating, and inspection. Disqualified products are processed immediately.
(2) Cut and enucleate: Cut the peach into two lobes along the suture. After splitting by hand and removing the nucleus with a knife, it was immediately mixed with 0.1% vitamin C (ascorbic acid) and citric acid for browning.
(3) Beating: The berry meat is immediately heated to boiling with 90-95°C water. Cook for approximately 3-5 minutes and place on a 0.6mm screen to beat the skin.
(4) Blending: In the peach pulp, add 2/3 of hot water to the pulp and stir it thoroughly. Filter with gauze to remove the crude fiber, then add sugar, citric acid, ascorbic acid, etc. to achieve the sugar content of 14Bx. Acid 0.3%, and add vitamin C about 0.02% to prevent browning.
(5) Degassing homogenization: degassing with a vacuum degassing tank, the vacuum degree is 90.7-93.3 kPa, and then high pressure homogenization is performed at 130 kg/cm2 to make the slurry delicate and well-proportioned.
(6) Sterilization: High-temperature instantaneous sterilization in a heat exchanger, mostly at 121° C., for 30 seconds, due to short-term heating can guarantee quality.
(7) Canning: It can be sealed directly with a sterile Lyle bag. It can also be bottled and sterilized at 100°C for 20 minutes. Immediately cool to 40°C.
(8) Packing: Pack the qualified products into the warehouse by heat preservation, wiping, oil coating, and inspection. Disqualified products are processed immediately.