Peach juice with pulp needs to remove the air from the fruit to prevent oxidation of the juice. Homogenization is then performed in a high pressure homogenizer. Degassing vacuum is 60 ~ 80Kpa. Homogeneous pressure is controlled at 12-13Mpa. Homogeneity can improve the appearance of the liquid, making it bright color, more concentrated flavor, more alcoholic taste, reduce the delamination of the liquid.
First, the choice of peach
The production of peach juice with pulp requires the maturity of peaches to be 8 to 90%, without rot, mildew, and fruit.
Second, cleaning
The sediment and dirt on the surface are washed off, the browned part of the fruit is cut off, and the peach hair is removed by a scrubber. Finally use a washing machine to wash away debris.
Three, warm up
Its purpose is to soften the fruit and facilitate breakage and beating. Preheat temperature is about 95 °C, time 3 to 5 minutes.
Fourth, to nuclear and broken
The core was removed by a nuclear bomber and the fruit was broken. 30 to 50 mg of ascorbic acid solution may be added to prevent discoloration.
Fifth, beating
Remove peels, rough flesh and other impurities from the fruit. Make the pulp particles less than 0.5 mm.
VI. Preparation of peach juice with fruit
Contains more than 40% fruit pulp. The amount of sugar and organic acid added can be determined according to taste. General requirements of product soluble solids not less than 12%, acidity of not less than 0.35%, vitamin C25mg or more. The preparation water should meet the drinking water standards.
Seven, homogenization and degassing - an important part of processing peach juice with pulp
The air in the fruit is removed to prevent oxidation of the juice. Homogenization is then performed in a high pressure homogenizer. Degassing vacuum is 60 ~ 80Kpa. Homogeneous pressure is controlled at 12-13Mpa. Homogeneity can improve the appearance of the liquid, making it bright color, more concentrated flavor, more alcoholic taste, reduce the delamination of the liquid.
Eight, sterilization
The liquid is heated to 95°C or more by a plate heat exchanger or a tube heater to perform filling. The temperature of the feed liquid in the filling packaging container shall not be lower than 85°C to ensure that the microbiological indicators meet the national standards.
Nine, peach juice with pulp cooling
The sealed product is cooled to below 40°C. Before the canned beverage cools, it needs to be poured for 1 to 3 minutes to kill the bacteria in the lid.
First, the choice of peach
The production of peach juice with pulp requires the maturity of peaches to be 8 to 90%, without rot, mildew, and fruit.
Second, cleaning
The sediment and dirt on the surface are washed off, the browned part of the fruit is cut off, and the peach hair is removed by a scrubber. Finally use a washing machine to wash away debris.
Three, warm up
Its purpose is to soften the fruit and facilitate breakage and beating. Preheat temperature is about 95 °C, time 3 to 5 minutes.
Fourth, to nuclear and broken
The core was removed by a nuclear bomber and the fruit was broken. 30 to 50 mg of ascorbic acid solution may be added to prevent discoloration.
Fifth, beating
Remove peels, rough flesh and other impurities from the fruit. Make the pulp particles less than 0.5 mm.
VI. Preparation of peach juice with fruit
Contains more than 40% fruit pulp. The amount of sugar and organic acid added can be determined according to taste. General requirements of product soluble solids not less than 12%, acidity of not less than 0.35%, vitamin C25mg or more. The preparation water should meet the drinking water standards.
Seven, homogenization and degassing - an important part of processing peach juice with pulp
The air in the fruit is removed to prevent oxidation of the juice. Homogenization is then performed in a high pressure homogenizer. Degassing vacuum is 60 ~ 80Kpa. Homogeneous pressure is controlled at 12-13Mpa. Homogeneity can improve the appearance of the liquid, making it bright color, more concentrated flavor, more alcoholic taste, reduce the delamination of the liquid.
Eight, sterilization
The liquid is heated to 95°C or more by a plate heat exchanger or a tube heater to perform filling. The temperature of the feed liquid in the filling packaging container shall not be lower than 85°C to ensure that the microbiological indicators meet the national standards.
Nine, peach juice with pulp cooling
The sealed product is cooled to below 40°C. Before the canned beverage cools, it needs to be poured for 1 to 3 minutes to kill the bacteria in the lid.
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