Detailed Explanation of Fresh Peach Juice Processing and Production Technology

Raw material selection. Select fully ripe, fresh peaches free from pests, diseases and rot.

Raw material pretreatment. Wash the raw material with water to remove the fuzz; after washing, rinse in a 1% hydrochloric acid solution or detergent solution to remove pesticide residues, then rinse again in water and drain. Remove the peach pits with a splitting and pitting machine. Soak the pitted raw material in a mixed solution of 0.1% vitamin C and citric acid for color protection.

Heating and pulping. Heat the fruit pieces at 90-95°C for 3-5 minutes to soften them, then pass them through a pulper with a 0.5 mm aperture to remove the peel.

Flavor adjustment. Add ingredients such as granulated sugar, citric acid and vitamin C to the fruit pulp. The proportions are 100 kg peach pulp, 80 kg 27% sugar solution, 0.45 kg citric acid and 0.07-0.2 kg vitamin C.

Homogenization. Homogenize with a homogenizer at 130-160 kg/sq cm so that the suspended pulp particles in the juice are broken into smaller particles and evenly dispersed in the juice, increasing the stability of the juice and preventing separation.

Deaeration. During juicing, the fruit introduces gases such as oxygen, nitrogen and carbon dioxide, so deaeration must be carried out after homogenization. The juice is sprayed out in a fine mist for deaeration. The vacuum degree of the vacuum vessel is 5.13-5.33 Pa, and the temperature is below 43°C.

Sterilization and canning. Heat the juice to 95°C, hold for 1 minute, then immediately fill into cans while hot.

Sealing and cooling. Tighten the can lid and invert the can for 1 minute. After sealing, cool rapidly in stages to about 38°C and store in the warehouse.