1.1 materials peach fruit, grapes, apples, strawberries ** town-produced excellent juice fruit;

Water in line with the GB10791-89 standard, Article 4.1;

White sugar in line with the requirements of the GB317 standard;

Citric acid in line with the GB1987 -86 standard;

Stabilizer in accordance with GB2760 standard.

1.2 Equipments

Pulping machine, glue mill, vacuum detaching machine, high-pressure juice homogenizer, capping machine, extraction equipment, blending tank, coarse filter, ultrafiltration equipment, filling machine, sterilizing kettle, labeling machine and so on.

2. Process Flow

Fruit → Selection → Washing → Peeling → Pulping → Sterilization → Blending → Colloid Mill Processing → Homogenization → Degassing → Filling → Sterilization → Capping → Cooling → Packing → Storage

3. Specific Points

Fruit Juice is the juice that is obtained from the fruit after crushing, pressing, and filtering. Fruit producing areas to produce more juice, not only to reduce the loss of storage and transportation, save a lot of freight, but also through processing, improve the fruit commodity rate, increase the income of fruit farmers. Juice production process points are as follows:

3.1 raw material selection of juice depends on the quality of the fruit, the production of juice raw materials, must be fresh, mature, no mold, no disease phenomenon, and has an excellent flavor and rich juice.

3.2 Raw material pretreatment

Raw materials according to the maturity of grading and washing with water sufficiently. Potassium permanganate can be used to disinfect, remove useless parts, such as fruit core, fruit skin, fruit stalks, fruit seeds and so on.

3.3 Crushing, pressing, coarse filtration

The cleaned raw materials will be crushed with a crusher or slicer. Crushing time should be short to avoid fruit discoloration. In order to increase the color of the juice and the juice yield, the juice can be heated to 40 ~ 50 ℃, insulation 4 ~ 5 hours. Fruit with hard flesh can be heated and boiled to soften it. After crushing and heating treatment of the juice with a press, after the first pressing, the pomace will be mixed and loosened for the second pressing. The squeezed juice should be filtered to remove the peel and large pieces of pulp in the juice.

3.4 Adjustment of the juice

In order to make the juice to meet certain specifications and improve the flavor and texture, you can adjust its sugar and acid, depending on the circumstances to add sugar, citric acid and preservative juice, but also to add an appropriate amount of flavor and coloring.　　

3.5 bottling, sterilization, storage

Will be blended juice heated to 85 ~ 90 ° C, and then filtered with a fine cloth while hot, and into the disinfected containers, immediately sealed, and then sterilized in boiling water, sterilized and cooled for the finished product. General fruit juice should exist in the environment of about 4 ~ 6 ℃ to reduce the adverse changes.

4. Product quality requirements

4.1 sensory indicators

Color fruits are different and different to the peach, for example, was milky white or milky white slightly yellow;

Flavor fruits are different and different to the peach, for example, with a yellow peach unique fragrance, sweet and sour taste, crisp, no peculiar smell;

Organizational state milky type, no precipitation, no stratification;

Impurities are not allowed to exist.

4.2 Physicochemical indexes

Soluble solids (in refractive index) 9～10; PH4.1; total sugar 8.5～9.3.

4.3 Microbiological indexes

Total bacterial count (one/ml) ≤100; E. coli (one/100ml) <3; pathogenic bacteria shall not be detected.