1. 1 Materials Peach fruit, grape, apple and strawberry * * make excellent fruit juice;

The water meets the provisions of Article 4. 1 in GB1-89+0-89;

White sugar meets the requirements of GB3 17 standard;

Citric acid conforms to GB1987-86-86 standard;

The stabilizer conforms to GB2760 standard.

1.2 equipment

Beater, rubber mixer, vacuum separator, high-pressure juice homogenizer, capping machine, extraction equipment, blending tank, coarse filter, ultrafiltration equipment, filling machine, sterilization kettle, labeling machine, etc.

2. Process flow

Selecting fruit → washing fruit → peeling → pulping → sterilization → blending → colloid mill → homogenization → degassing → filling → sterilization → capping → cooling → boxing → warehousing.

3. Specific points

Fruit juice is obtained by crushing, squeezing and filtering fruits. Producing more fruit juice in fruit producing areas can not only reduce the loss of storage and transportation and save a lot of freight, but also improve the commodity rate of fruit and increase the income of fruit farmers through processing. The main points of the fruit juice production process are as follows:

3. 1 The quality of fruit juice depends on the quality of fruit. The raw materials for making fruit juice must be fresh, mature, mildew-free, disease-free, with excellent flavor and rich juice.

3.2 Pretreatment of raw materials

Raw materials are graded according to maturity and thoroughly washed with clear water. Potassium permanganate can be used for disinfection to remove useless parts, such as kernels, peels, fruit stalks and seeds.

3.3 Crushing, squeezing and coarse filtration

Crushing the cleaned raw materials with a pulverizer or slicer. The crushing time should be short to avoid fruit discoloration. In order to increase the color and juice yield of juice, the juice can be heated to 40 ~ 50℃ and kept for 4 ~ 5 hours. Fruits with hard pulp can be softened by heating and boiling. Crushed and heated juice is squeezed by a juicer. After the first squeezing, the pomace is mixed evenly and loosely, and then squeezed for the second time. The squeezed juice should be filtered to remove the peel and large pulp from the juice.

3.4 Adjust the juice

In order to make the juice reach a certain specification and improve the flavor and taste, the contents of sugar and acid can be adjusted, sugar, citric acid and preserved juice can be added as appropriate, and proper amount of essence and pigment can also be added.

3.5 bottling, sterilization and storage

The blended fruit juice is heated to 85 ~ 90℃, filtered with fine cloth while it is hot, put into a sterilization container, sealed immediately, sterilized with boiling water, and cooled to obtain the finished product. Generally, fruit juice should be kept at about 4 ~ 6℃ to reduce bad changes.

4. Product quality requirements

4. 1 sensory index

Fruits of different colors are different. Peaches, for example, are milky white or yellow.

Seasoned fruit is different. Peach, for example, has the unique fragrance, sweet and sour taste and no peculiar smell of yellow peach.

The organization state is opaque, without precipitation and stratification;

Impurities are not allowed.

4.2 Physical and chemical indicators

Soluble solids (calculated by refraction) 9 ~10; ph 4. 1； Total sugar 8.5 ~ 9.3.

4.3 Microbial indicators

Total number of bacteria (per milliliter) ≤100; Escherichia coli (one/100 ml) < 3; No pathogenic bacteria can be detected.