Yellow peach canned processing line
Basic introduction
Peeling and rinsing the peach cores are uniformly laid down on the steel wire of the ironing machine in a single layer, so that the peel is fully rinsed by lye. The concentration of lye is 6%~12% and the temperature is 85~90℃. Treatment time was 30-70s, then rinse the lye with clean water.
Pre-cook the peach cubes in a hot solution containing 0.1% citric acid at 90~100℃ for 2~5min until the peach cubes become translucent. Cool immediately after scalding with cold water.
Trim, canning with a sharp knife to cut the peach block surface spots, residual dander. The repaired peach pieces should be canned separately according to different color and size, and the canning amount should be no less than 55% of the net weight. Immediately after the canning, hot sugar water above 80℃ was injected with the sugar concentration of 25%~30%, 0.1% citric acid and 0.03% isoVC were added.
Exhaust and seal the tank in the exhaust box heat exhaust, to the central temperature 75℃ immediately seal the tank. Or vacuum exhaust, vacuum degree is 0.03~0.04MPa.
Sterilization and cooling sterilization in boiling water for 10~20min, and then cooling to about 38℃.
Consult immediately
专业从事番茄酱、浓缩果汁果酱、热带水果加工、热罐装果汁饮料、茶饮料等整厂设备的设计、制造、研发及交钥匙工程。
