The raw materials need to choose fruits that are fully ripe, fresh, good in flavor, rich in juice, and free from diseases and insect pests.

二、Raw material pretreatment

  1、Clean. After selecting the raw materials, wash and remove the hairs with clean water, rinse them in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinse in clean water, and drain.

  2、Those with nuclei need to be cut in half and removed. With a half-dig nuclear machine

  3、Immerse color protection. The raw material after halving and digging the core is put into 0.1%. Soak the color in a mixed solution of ascorbic acid and citric acid.

三、Heating beating

 The fruit pieces are heated at 90°C-95°C for 3-5 minutes to promote softening, and be beaten by a beater with an aperture of 0.5 mm to remove the peel.

四、Flavor adjustment

 The pulp after the previous step needs to be adjusted in order to increase the flavor. Add sugar, citric acid, L-ascorbic acid and other ingredients when adjusting. The ratio is 100 kilograms of peach pulp, 80 kilograms of 27% sugar solution, 0.45 kilograms of citric acid, and 0.07-0.2 kilograms of L-ascorbic acid.

五、Homogeneous degassing

 Homogenization is to split the suspended pulp particles of the juice into smaller particles and evenly disperse them in the juice to increase the stability of the juice and prevent delamination.

 The method of homogenization is to pass the coarsely filtered juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the juice pass through small holes with a diameter of 0.002-0.003 mm under high pressure to become finer particles. Generally, homogenizers of 130-160 kg/cm² are used in production. In addition, colloid mills can also be used for homogenization. When the juice flows through the slits with a gap of 0.05-0.075 mm in the colloid mill, the pulp particles in the juice are impacted and rubbed against each other due to strong centrifugal force, so as to achieve the goal of homogenization. The fruit enters oxygen, nitrogen, carbon dioxide and other gases during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate cans. Therefore, degassing must be carried out. There are two main methods for degassing:

  1、Vacuum method. Put the juice into a vacuum container, and make the juice spray out in a misty state for degassing. The straightness of the straight-space method is 685-711 mmHg or more, and the temperature is lower than 43°C.

  2、Nitrogen exchange method. The juice flows from the top of an upright glass tube or stainless steel tube, and nitrogen is pressed in from the bottom of the tube. After nitrogen is added, numerous small bubbles are formed in the juice, which replace the oxygen in the juice to achieve the purpose of degassing.

六、Sterilization and canning

 The juice is heated to 95°C for 1 minute, and canned immediately while hot.

七、Sealed cooling

 Tighten the cap and put the jar upside down for one minute. After sealing, it is quickly cooled in sections to about 38°C, and then stored in the warehouse.

 The finished fruit tea of qualified quality is pink or yellow-brown, and it is allowed to be dark red; the juice is uniformly turbid, and particles precipitate after long-term standing.