Detailed explanation of peach juice processing technology and flow

(1) Process flow

feeding → cleaning → cutting into halves → pitting → soaking → pre-boiling → pulping → blending → deaeration → homogenization → sterilization → filling → sealing → cooling → wiping bottles → labeling → quality inspection → boxing → warehousing

(2) Process specifications

(1) Raw materials: Select canning peach varieties for processing, with large size, small pit, clingstone, white or yellow flesh, and a relatively high degree of ripeness to highlight the peach flavor. Remove diseased, insect-damaged, bruised and rotten fruit, then wash. When washing, pay attention to brushing off the peach fuzz with a brush. If pesticides are present, wash with dilute hydrochloric acid to eliminate the harm of pesticides to people.

(2) Cutting into halves and pitting: Cut the peach along the suture line into two halves. Break them open by hand, then remove the pit with a knife, and immediately put them into a mixture of 0.1% vitamin C (ascorbic acid) and citric acid to prevent browning.

(3) Pulping: Immediately heat the pulp with 90-95°C water to boiling. Boil for about 3-5 minutes, then place on a 0.6mm screen for pulping to remove all peel.

(4) Blending: To the peach pulp, add hot water equal to 2/3 of the pulp weight and stir thoroughly, filter with gauze to remove coarse fibers, then add granulated sugar, citric acid and ascorbic acid, etc. for blending to reach a sugar degree of 14°Bx and acidity of 0.3%, and add about 0.02% vitamin C to prevent browning.

(5) Deaeration and homogenization: Deaerate with a vacuum deaeration tank at a vacuum degree of 90.7-93.3kPa, then perform high-pressure homogenization at 130kg/cm2 to make the slurry fine and uniform.

(6) Sterilization: Perform high-temperature short-time sterilization in a heat exchanger, mostly at 121°C, holding for 30 seconds. Because the heating time is short, quality can be guaranteed.

(7) Canning: Can be sealed directly with aseptic Tetra Pak packaging. It can also be filled into bottles, then sterilized at 100°C for 20 minutes. Immediately cool to 40°C.

(8) Boxing: After the finished products undergo processes such as heat preservation, can wiping, oil coating, and inspection, pack qualified products into boxes and store them in the warehouse. Unqualified products are handled immediately.