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First, the choice of raw materials to choose a fully mature, fresh, good flavor, rich juice, no pests and peach fruit, peach fruit maturity is not mature.
Second, raw material pretreatment
1, cleaning. After the raw materials are selected, wash them with clean water, rinse them and then rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, then rinse in clean water and drain.
2, cut to the core. Use a half-cutting machine. 3, soaking color protection. The raw material after half cutting was put in 0.1%. Soaked in a mixed solution of ascorbic acid and citric acid.
3. The heated berry cake is heated at 90° C.-95° C. for 3-5 minutes to promote softening. The pulp is beaten by a beater with a pore size of 0.5 mm to remove the peel.
Fourth, flavor adjustment After processing the pulp after the increase in flavor to be adjusted. Add ingredients such as sugar, citric acid, and L-ascorbic acid when adjusting. The proportion is 100 kilograms of peach pulp, 80 kilograms of 27% sugar, 0.45 kilograms of citric acid, and 0.07-0.2 kilograms of L-ascorbic acid.
5. Homogenized degasification homogenization is to disperse the pulp particles suspended in the juice into smaller particles and evenly dispersed in the juice to increase the stability of the juice and prevent delamination.
The homogeneous method is to pass the strained juice through a high-pressure homogenizer so that the pulp particles and colloidal matter in the juice pass through the pores having a diameter of 0.002-0.003 mm under high pressure to become finer particles. 130-160 kg/cm2 homogenizer is generally used in production.
In addition, colloid mills can also be used for homogenization. When the juice flows through the slit in the colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed by each other due to the strong centrifugal force, thereby achieving the purpose of homogenization.
The fruit enters gases such as oxygen, nitrogen and carbon dioxide during the juicing process. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate cans. Therefore, degassing must be performed. There are mainly two methods for degassing:
1, vacuum method. Put the juice in a vacuum container to make the juice spray out and degas. The direct space method takes 685-711 mm Hg or more and the temperature is lower than 43°C.
2, nitrogen exchange method. Juice flows from the top of a vertical glass or stainless steel cartridge. Nitrogen gas is injected from the bottom of the cartridge. After the nitrogen is added, numerous small bubbles are formed in the juice, which replaces the oxygen in the juice and achieves the purpose of degassing.
6. The sterilizing canned juice is heated to 95°C, maintained for 1 minute and immediately hot-filled.
VII. Seal Cooling Tighten the cap and invert the can for one minute. After being sealed, it is quickly cooled down to about 38°C and then stored in storage.
Qualified tea products are pink or brownish in color, allowing dark red; uniform turbidity in liquid juice, fine sedimentation after standing for a long time; flavor of peach juice, no odor; up to 10% to 14% of soluble solids.
Fresh peach fruit tea processing process and steps
Fruit juice, also known as pulp juice, is called fruit tea. Fresh peach tea is one of the most popular fruit juice drinks on the market. The process flow is: