With nectar juice processing technology

With nectar juice processing technology

Peach juice with pulp requires careful processing to maintain quality and prevent spoilage. One of the key steps is removing air from the fruit to avoid oxidation, which can degrade the flavor and color of the juice. This is followed by homogenization in a high-pressure homogenizer. The degassing vacuum should be maintained between 60 to 80 kPa, while the homogenizing pressure is typically set at 12 to 13 MPa. Homogenization not only improves the visual appearance of the juice, making it brighter and more vibrant, but also enhances its flavor concentration and reduces the risk of separation over time. The process begins with selecting ripe peaches, ideally at 80% to 90% maturity. The fruits must be free from rot, mold, and damage to ensure a high-quality final product. After selection, the peaches are thoroughly cleaned to remove dirt, sediment, and any browned areas. A scrubber is used to eliminate peach hairs, and the fruits are then washed again using a washing machine to ensure they are clean and ready for further processing. Next, the peaches are preheated to around 95°C for 3 to 5 minutes. This softens the fruit, making it easier to break down during the next stage. The core is removed using a nuclear bomber, and the fruit is broken into smaller pieces. To prevent discoloration, a small amount of ascorbic acid solution (30 to 50 mg) may be added during this step. Afterward, the fruit is blended to extract the pulp. The resulting pulp should have particles smaller than 0.5 mm to ensure a smooth texture. The juice is then prepared with more than 40% fruit pulp. Sugar and organic acids are added based on taste preferences, with the final product requiring at least 12°Brix of soluble solids, an acidity level of no less than 0.35%, and a vitamin C content of at least 25 mg per 100 ml. The water used in preparation must meet drinking water standards. Homogenization and degassing are critical steps in the process. Removing air from the juice helps prevent oxidation, while high-pressure homogenization ensures a stable, uniform product. These steps significantly improve the texture and stability of the juice, preventing layering and ensuring a consistent product. Following homogenization, the juice is sterilized using a plate heat exchanger or a tube heater, heating it to at least 95°C before filling. The temperature of the liquid in the packaging containers must not drop below 85°C to meet microbiological safety standards. Finally, the sealed products are cooled to below 40°C. Before cooling, the cans are poured for 1 to 3 minutes to kill any bacteria that may be present on the lid, ensuring a longer shelf life and higher quality.

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