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Peach juice with pulp requires careful processing to maintain quality and prevent spoilage. One of the key steps is degassing, which removes air from the fruit to minimize oxidation and preserve the flavor and color of the juice. After degassing, the juice undergoes homogenization using a high-pressure homogenizer. The optimal vacuum level for degassing is between 60 to 80 kPa, while the homogenization pressure should be maintained at 12 to 13 MPa. This process not only enhances the appearance of the juice by making it brighter and more visually appealing but also improves its flavor concentration and stability, reducing the risk of separation over time.
The production of high-quality peach juice begins with selecting ripe peaches that are 80% to 90% mature, free from rot, mold, or damage. Once selected, the fruits are thoroughly cleaned to remove dirt, sediment, and any browned areas. A scrubber is used to eliminate peach hairs, and finally, they are washed in a washing machine to ensure cleanliness.
Next, the peaches are preheated at around 95°C for 3 to 5 minutes to soften them, making it easier to break them down later. After heating, the stones are removed using a core remover, and the fruit is crushed. To prevent discoloration, a small amount of ascorbic acid solution (about 30 to 50 mg) may be added during this stage.
The next step involves mashing the fruit to extract the pulp. The pulp is then filtered to remove peels and coarse flesh, ensuring that the particle size is less than 0.5 mm. The final product should contain more than 40% fruit pulp, with sugar and organic acid levels adjusted according to taste preferences. The juice must meet specific quality standards, including a minimum soluble solids content of 12%, an acidity level of at least 0.35%, and a vitamin C content of no less than 25 mg per 100 ml. The water used in preparation should meet drinking water standards.
Homogenization and degassing remain critical steps in the process. These steps help ensure a stable and uniform product, enhancing both appearance and shelf life. Following this, the juice is sterilized using a plate heat exchanger or tube heater, heating it to at least 95°C before filling. The liquid must be filled at a temperature of no less than 85°C to meet microbiological safety requirements.
Finally, the sealed product is cooled to below 40°C. Before cooling, the cans are poured for 1 to 3 minutes to kill any bacteria on the lid, ensuring the product remains safe and fresh for consumption. This comprehensive process ensures that the peach juice with pulp retains its natural flavor, vibrant color, and nutritional value.
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