1、 Raw material selection
Select fully mature, fresh, good flavor, rich juice, no pests and diseases of fresh fruit, maturity is not enough to go through after ripening.
2、 Raw material pretreatment
1. Cleaning. After the raw materials are selected, they are washed with clean water, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, and then rinsed in clean water and drained.
2. Cut half and remove the nucleus. It was carried out by cutting and half digging machine. 3. Soak for color protection. 1% of the raw material after cutting and half digging the core. Soak in the mixture of ascorbic acid and citric acid for color protection.
3、 Heat beating
The fruit pieces were heated at 90 ℃ – 95 ℃ for 3-5 minutes to promote softening. The peel was removed by beating with a 0.5 mm diameter beater.
4、 Flavor adjustment
In order to increase the flavor of the pulp, it needs to be adjusted. Sugar, citric acid and L-ascorbic acid are added in the adjustment. The ratio is 100 kg peach pulp, 80 kg 27% sugar solution and 0.45% citric acid
0.07-0.2 kg of L-ascorbic acid.

5、 Homogeneous degassing
Homogenization is to make the suspended pulp particles of the juice split into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent stratification. The homogenization method is to pass the coarse filtered juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice pass through a small hole with a diameter of 0.002-0.003 mm under high pressure and become smaller particles. Production
Generally, 130-160 kg / cm2 homogenizer is used.
In addition, colloid mill can be used for homogenization. When the juice flows through the slit with the clearance of 0.05-0.075 mm, the pulp particles in the juice will collide and rub with each other due to the strong centrifugal force, so as to achieve the goal of homogenization.
During fruit juicing, oxygen, nitrogen and carbon dioxide enter the fruit, among which nitrogen can cause vitamin C and pigment
Therefore, degassing must be carried out.
6、 Sterilization canning
The juice was heated to 95 ℃ for 1 minute, and then canned immediately.
7、 Seal cooling
Tighten the cap and turn the jar upside down for one minute. After sealing, it was cooled to about 38 ℃ in sections and stored in storage. The qualified fruit tea product is pink or yellowish brown, dark red is allowed, the juice is even and turbid, there are particles precipitated after long-term standing, it has peach juice flavor, no peculiar smell, and the soluble solid content reaches 10% – 14%.