The main raw material for the apricot, plum and peach juice production line is peaches, and the maturity, quality, and storage method of peaches all have an impact on the taste and quality of peach juice. Therefore, before building a peach juice production line, it is necessary to consider how to ensure the quality of raw materials. It is recommended to establish the selection criteria and processing procedures for raw materials before building the peach juice production line, including processes such as peach picking, cleaning, peeling, and cutting. In addition, it is necessary to consider how to handle the remaining parts of peaches, such as peach pits, peels, etc., to avoid polluting the environment

Apricot, Plum And Peach Processing Line Technological Flowchart

Using fresh and ripen Apricot, peach and plum fruits as raw material, then use one air bubble washing machine and brush washer to remove the foreign matters on fruits, then sort out the bad and unripe fruits out manually, now we get the high-quality clean fruits. After that, we use one fruit pitting machine to remove the fruit stones, and we will get the crushed fruits, To increase the puree yield rate, we can use one tubular preheater to inactivate enzymes in fruits, then the double stage pulping machine is used to make them into fruit puree. But there are still some coarse solids or inedible crude fiber after pulping machine, to remove them, we use one decanter centrifuge separator. Until this process, we obtain the fine fruit puree. The evaporator can be used to make into concentrated puree and after sterilization, it can be filled into aseptic bags, the single strength puree can also be homogenized, pasteurized and filled into small pouches.

Apricot, Plum&Peach Processing Line End Products And Package

—Concentrated apricot, peach and plum puree: 30-32brix, PH value is 4.0-4.8, packed into 220kg aseptic bags in drums. The raw concentrated puree can be made into juices, beverages and baby food purees. The shelf life is 2 years stored into below 20℃.

—Single strength apricot, peach and plum puree:10-12brix, it can be packed into small pouches, bottles for direct consumption.

— Apricot, peach and plum juice: Use fresh fruits or concentrated puree to blend with water and other ingredients to make into juice and fill into small bottles or metal cans.

—Apricot, peach and plum jam: apricot, peach and plum pulp blend with pectin, sugar and acid, after concentration by the vacuum boiling pot, then filling into metal cans or glass jars.

— Apricot, peach and plum fruit chips: Fresh fruits after washing, sorting, then cut the fruits into slices or pieces, after that use the pump dryer or belt dryer to remove the water and make them into 10%-12% water content dry fruit slices and filled into bags.

Apricot, Plum and Peach Processing Line Description
Apricots, plums and peaches are classified as stone fruits because they all contain pits. they have a similar feature so they can proceed in one production line. Apricot is rich in vitamins, protein, crude fiber and a variety of minerals. It has the effect of promoting body fluid and quenching thirst; Plums are rich in organic acids and dietary fiber, which can promote digestion and prevent constipation; Peaches are high in energy, carotene and potassium.
Fresh apricots, plums and peaches can be made into concentrated puree, single-strength puree, apricots, plums and peach juice, nectars, sauce or dry fruit chips. According to different end products, they can be filled into different containers like aseptic bags, bottles, tin cans, pouches and so on.
The capacity of the peach processing line is flexible ranging from 1T/H to 30T/H with fresh fruits input capacity.
The material contact part of the processing machine is made of 304 stainless steel, and the whole line is equipped with a CIP system, which fully meets the requirements of food hygiene and safety.
For concentrated puree production, we use low temperatures to evaporate the water from the puree, which can retain the fruit’s natural content and aroma to the greatest extent.
The equipment configuration and capacity are fully flexible to meet different clients’ requirements.
The modular design of the whole line combines different processing techniques.

(1) Raw material selection. Choose soft jujube yellow peaches that are brightly colored, mature, have intact fruits, are free from pests and diseases, and have no mechanical damage.
(2) Broken. After cleaning the raw materials, place them in a crusher for appropriate crushing to soften the tissue, dissolve pectin and other substances during processing, and facilitate enzyme action. At the same time, add a 250mg/kg copper acetate solution for color protection.
(3) Enzymatic hydrolysis. Enzymatic juice extraction was carried out at 18 ℃, and the optimal enzyme addition amount and time were determined through a single factor experiment of enzyme and time.
(4) Squeeze. The juicer squeezes and separates the juice from the skin residue.
(5) Allocation. Add sugar, citric acid, and stabilizer to the juice, mix well, and adjust the taste of the juice by adjusting the sugar to acid ratio.
(6) Homogenization and degassing. Homogenization treatment is carried out at a temperature of about 60 ℃ and a homogenization pressure of 20MPa. Then, the liquid material is fed into a vacuum degassing machine and subjected to vacuum degassing at a vacuum degree of 0.098 MPa.
(7) Ultra high temperature instantaneous sterilization and hot filling. The juice is sterilized at 100-130 ℃ for 3-8min, cooled to 85 ℃, and poured into a glass bottle that has been thoroughly cleaned and sterilized with steam. A top gap of 2.5cm is left during filling, and the bottle is inverted for 10-20 seconds after being sealed with a lid, and then rapidly cooled. To prevent glass bottles from breaking, cold water can be sprayed and cooled in three to four stages with temperature differences, gradually lowering the juice temperature and ultimately cooling it to around 38 ℃.