Detailed Explanation of Peach Puree Processing Techniques and Methods

Peach puree production process

Raw material selection → cutting → peeling → pit removal → trimming → mincing → ingredient mixing → heating and concentration → canning → sealing → cooling → wiping cans, storage.

Production method

1. Raw material selection: select fruit with moderate ripeness, relatively high acid content and strong aroma as raw material, and remove moldy and underripe substandard fruit.

2. Raw material processing: the processes of cutting, peeling and pit removal are the same as for peaches in syrup canned.

3. Trimming: parts with spots, insect damage, discoloration and bruises must be cut off with a stainless steel fruit knife.

4. Mincing: put the peeled, trimmed and washed peach pieces into a meat grinder with a plate hole diameter of 8-10 mm and mince them, then heat and soften them promptly to prevent discoloration and pectin hydrolysis.

5. Ingredients: 25 kg fruit flesh, 24-27 kg granulated sugar (including the sugar used for softening), an appropriate amount of citric acid.

6. Heating and concentration: add about 15 kg of 10% sugar water to 25 kg fruit flesh, heat and boil in a jacketed kettle for about 20-30 minutes, stirring continuously to prevent scorching and to promote thorough softening of the fruit flesh. Then add the specified amount of concentrated sugar liquid, and when the soluble solids reach 60%, add starch syrup and citric acid, continue heating and concentrating until the soluble solids reach about 66%, then remove from the heat and can quickly.

7. Canning: fill the fruit puree into cleaned and sterilized 454 g glass bottles, leaving an appropriate headspace at the top; the bottle caps and rubber rings must first be boiled in boiling water for 5 minutes.

8. Sealing: when sealing, the temperature of the puree must not be lower than 85°C, tighten the bottle cap, and invert the jar for 3 minutes.

9. Cooling: cool in stages to below 40°C.

10. Wiping cans, storage: wipe dry the bottle body and cap, place in a 20°C warehouse and store for one week before leaving the warehouse.

Quality standards

1. The puree is red-brown or amber, uniform and consistent.

2. It has the good flavor expected of canned peach puree, with no scorched or other off-flavors.

3. The puree is viscous and sticky; when placed on a water surface it is allowed to spread slowly, but it does not secrete juice and has no sugar crystals.

4. Total sugar content not less than 57% (calculated as invert sugar), soluble solids not less than 65%.

Precautions

1. If using the excess fruit flesh from canning peaches in syrup, its amount should not exceed one half of the total fruit flesh.

2. Starch syrup can replace 10-15% of the granulated sugar.