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(2) Technical points:
1Selection of raw materials: Choose fruits with good maturity, if the maturity is low, you need to post-harvest, remove diseases, insects, rotten fruit. Rinse with clean water. When there is too much peach hair, it can be washed with detergent and then rinsed with water.
2 Beating: The peach fruit is washed directly with a beater to separate the skin and the nucleus. You can also add 0.5 times the weight of water beating.
3 Enzyme treatment: Add 1.2 kg pectinase preparation for purified peach per ton of peach pulp. Pectinase is first formulated with juice to contain 2% enzyme, then added and stirred well. Enzymatic hydrolysis at 30-35°C for 3 to 4 hours.
4 Juicer: The enzyme-treated pulp is squeezed until the fruit residue is dry cake-like.
5 Clarification: The resulting peach juice is filtered or clarified. If the amount of enzyme is insufficient or the enzymolysis time is not enough during enzymolysis, the decomposition of pectin is not complete, and the filtered juice may easily form secondary precipitates due to pectin. 30 to 50 grams of pectinase preparation may be added to each ton of juice for the second time. Sub-enzymatic hydrolysis. After fine filtration, clear peach juice without precipitation can be obtained.
6 Blending: Mix 60% sugar with white granulated sugar, boil and filter. Citric acid is formulated as 50% acid. Use sugar, acid and water to adjust the content of raw juice in the raw beverage to more than 10%, sugar content 12%, total acid content to 0.35%, and then use the natural pigment lemon yellow toning. It can also be formulated without coloring.
7 Degassing and sterilizing: Vacuum degassing of prepared juice, high-temperature instantaneous sterilization, sterilization conditions at 96°C for 30 seconds.
8 Filling and sealing: The juice is loaded into the heat-killed glass bottle and steam or boiling water bath for 10-20 minutes. Cool down to 38°C.
(3) Quality requirements: The yellow peach juice beverage is light yellow, white peach juice beverage is white, clear and transparent without precipitation, no foreign body. Sweet and sour taste, peach special flavor, sugar content of more than 12% (by refractometer).
Clarification of peach juice drink processing
(1) Process flow: raw material selection → fruit washing → beating → enzymatic hydrolysis → juice extraction → clarification → deployment → degassing, sterilization → filling and sealing.