[introduction] [process]

First, the choice of raw materials

Selection of fully mature, fresh, good flavor, rich juice, no plant diseases and insect pests of the peach, maturity is the peach to after ripening.

Two, raw material pretreatment

1, cleaning. After the raw materials selected with water to wash hair dead cleaning net and then put in 1% HCl solution or detergent solution rinsing, remove pesticide residue, put rinsed in clean water, then drain.

2, cut half to the core. Half digging machine is used. 3, soak color. Cut the raw materials into 0.1%. Mixed solution of ascorbic acid and citric acid soaked in color protection.

Three, heating and beating

Fruit block at 90 DEG C to 95 DEG C, heating for three to five minutes, prompting softening, through the aperture of 0.5 mm beater beating, remove the peel.

Four, flavor adjustment

After pulp step after treatment in order to increase the flavor should be adjusted. The adjustment when adding sugar, citric acid and L-ascorbic acid and other ingredients. The proportion of pulp slurry is 100 kg, 27% kg sugar 80, citric acid, L-ascorbic acid 0.070.2 kg 0.45 kg.

Five, homogeneous degassing

Homogenization is to split the pulp particles into smaller particles and evenly dispersed in the juice, to increase the stability of the juice, to prevent delamination.

Homogenization method is to filter the juice through the high pressure homogenization, so that fruit juice in the pulp particles and colloidal substances under high pressure through the diameter of 0.003 - 0.002 mm small holes and become more fine particles. Viscolizer 130-160 kg / cm2 is generally used in the production. In addition, the colloid mill can be used for homogeneous. When the juice flows through the gap between 0.075 and 0.05 mm in the colloid mill, the pulp particles in the juice are impacted by the strong centrifugal force to achieve the purpose of homogeneous. Fruit juice into the oxygen, nitrogen and carbon dioxide gas, in which, the nitrogen can cause corrosion of vitamin C and pigment oxidation material, tin cans, therefore, must be degassed and degassing method mainly the following two:

1, vacuum method. The juice into the vacuum container heads make juice were micro spray and degassing. The straight air is 711 - 685 mm Hg or above, the temperature is lower than 43.

2, nitrogen exchange method. The juice from the glass tube or a stainless steel cylinder upright cylinder top dead nitrogen inflow from the cylinder bottom pressure. After the addition of nitrogen in the fruit juice to form numerous small bubbles, replace the oxygen in the fruit juice and achieve the purpose of degassing.

Six, sterilization tank

Juice is heated to 95 degrees Celsius, to maintain 1 minutes, immediately take advantage of the hot pot.

Seven, sealed cooling

When the bottle, the tank upside down for a minute. After the seal is quickly cooled to about 38 degrees, and then stored in storage.

Quality of tea products is pink or yellow brown, allowed dark red; sap homogeneous opacification, long-term static have particle precipitation; with peach juice flavor, without peculiar smell; soluble solids content of 10% - 14%