Prunus juice is made from fresh fruits by pressing. Juice can also be further made into drinks such as fruit juice, jelly, etc.

The process flow of plum juice is as follows: raw material selection and cleaning → softening and beating → adjusting sugar acidity → homogenization and degassing → canning and sealing → sterilization and cooling → finished product.

The specific process steps are as follows:

(1) Raw material selection and cleaning: Select plums with large fruits, aroma, moderate sweetness and sourness, remove diseases and insects, wash them with clean water and cut them Half cored. (2) Soften and beat. Put the plum fruit pieces into a jacketed pot and cook for 5 to 10 minutes until softened. If you want to make the juice have a certain sweetness, you can prepare a certain amount of sugar liquid before cooking the plum cubes, heat it to boiling, and then pour in the plum cubes. Put the softened fruit pieces into the beater and beat them twice continuously; then filter them through a 1 mm sieve plate. (3) Adjust the sugar acidity. Test and prepare the filtered plum juice for sugar acidity. Generally, the sugar-acid ratio is 1:18-20. Add a small amount of sugar or citric acid to the juice if necessary. (4) The juice after degassing, homogenization, beating and filtration is turbid juice. In order to maintain its turbidity, it should be homogenized. Put the plum juice into the homogenizer, adjust the pressure to 13.4~20 MPa, and homogenize. At the same time, the pulp is passed through the screen to make the particles uniform in size and prevent precipitation. The mesh size of the screen is 0.002 to 0.003 mm. (5) Canning and sealing: Put the plum juice into a plain iron can, with a net weight of 200 grams or 425 grams. Use a canning machine to fill cans while hot and seal immediately. The center temperature of the can should not be lower than 75℃ when sealing. (6) After sterilization, cooling and sealing, invert the basket and sterilize immediately. Use a heat exchanger to sterilize at a temperature of 135°C for 15 to 30 seconds. If possible, you can also use aseptic canning, that is, use a sterilized canning machine to put the sterile plum juice into the can under the control of high-temperature steam, and then seal the can. After sterilization, quickly use cold water for segmented cooling to ensure the quality of plum juice. (7) Finished product canning The plum juice can after cooling is the finished product. Store jars in a well-ventilated, cool, dry place.