Detailed Explanation of Fresh Peach Juice Processing Methods and Key Technical Points

Raw Material Selection Select fully ripe, fresh peaches free from pests, diseases, and rot.

Raw Material Pretreatment Scrub to remove fuzz, wash clean, then rinse in a 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse again in water and drain. Remove peach pits with a 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°C-95°C for 3-5 minutes to soften them, then pass through a pulper with 0.5 mm apertures to remove the peel.

Flavor Adjustment Add sugar, citric acid, vitamin C, and other ingredients to the fruit pulp. The proportions are 100 kg peach pulp, 80 kg of 27% sugar solution, 450 g citric acid, and 70-200 g vitamin C.

Homogenization Use a homogenizer at 130-160 kg per sq cm to homogenize, causing the suspended pulp particles in the juice to break into smaller particles that disperse evenly throughout the juice, increasing the stability of the juice and preventing separation.

Deaeration Oxygen, nitrogen, carbon dioxide, and other gases are introduced during juicing, so deaeration must be carried out after homogenization. During deaeration, the vacuum degree is 5.13-5.33 pascals, 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, rapidly cool in stages to 38°C and store in the warehouse.