A tasty peach is one that is sweet and full of juice

Process flow: raw material selection → washing → cutting in half and removing the pit → soaking → heating and pulping → sugar and acid adjustment → homogenization → sterilization → filling into jars → sealing → cooling

Production method

1. Raw material selection: choose well-ripened peaches. If the raw material is low in ripeness, it needs to be left for a few days for after-ripening. Remove fruits damaged by pests and diseases, unripe fruits and fruits with poor color.

2. Washing: first wash the dirt on the skin thoroughly with clean water. Since peaches have fuzz, it is best to scrub them with a brush, then rinse them in 1% salt water to remove pesticide residues.

3. Cutting in half and removing the pit: cut the washed peaches in half with a stainless steel fruit knife, scoop out the pit, and remove damaged and rotten spots and flesh that affects the flavor.

4. Soaking: immediately put them into a 0.1% mixed solution of L-ascorbic acid and citric acid to soak and prevent discoloration.

5. Heating and pulping: after the flesh is crushed, quickly heat it in 90-95°C water for 2-5 minutes. After softening, pass it through a pulper with a hole diameter of 0.5 mm to pulp and remove the peel.

6. Sugar and acid adjustment: after 250 kg of peach pulp is thoroughly mixed with 180 kg of water, filter it through gauze to remove about 2% of coarse granular fiber, then add ingredients such as granulated sugar, citric acid and L-ascorbic acid and mix thoroughly and evenly. The ingredient ratio is: 450 parts peach pulp, 365 parts sugar water (27%): 2 parts citric acid; 0.3-0.8 parts L-ascorbic acid.

7. Homogenization: homogenize the mixed juice at a homogenization pressure of 130 kg/cm2.

8. Sterilization: heat the juice to 95°C and hold for 1 minute.

9. Filling into jars: fill into jars while hot. Glass bottles must first be sterilized by boiling in hot water, and the bottle caps should also be boiled in 100°C water for 5 minutes.

10. Sealing: screw the cap tightly and invert the jar for 1 minute.

11. Cooling: after sealing, quickly cool in stages to about 38°C, then store in the warehouse.

Quality standards

1. The finished product is pink or yellowish-brown, with dark red allowed.

2. It has the flavor that peach juice canned product should have, with no off-flavor.

3. The juice is evenly turbid, and after standing for a long time there is a sediment of fruit pulp particles. The juice has a moderate concentration.

4. The soluble solids content reaches 10-14% (by refractometer).