Detailed Explanation of the Processing Technology and Method for Peach Fruit Leather

Process flow:

Raw material selection → washing → cutting in half and pitting → softening → pulping → concentration → sheet forming → drying → slicing → packaging.

Raw material handling: the raw materials can be high-quality fruit or windfall and defective fruit, but they must be sorted, removing insect-damaged, diseased and rotten parts, severely discolored parts, scab, black spots, etc. Wash, cut the fruit in half, and remove the pit.

Softening: boil the washed peaches in water for about 10 minutes, until softened.

Pulping: use a pulper with 0.6 mm screen holes to pulp, separating out the peel, coarse fibers, etc.

Concentration: heat the slurry to concentrate it until it becomes a thick paste, with soluble solids at about 20%.

Sheet forming: evenly scrape the concentrated slurry into sheets, spread them on glass plates, stainless steel plates, or coated onto cloth, then send them together into a drying room to dry at a temperature of 65-70°C.

Slicing and packaging: when the fruit sheets are dried to about 18% moisture content, peel them off, slice, shape, and package.