Peaches contain protein, fat, sugar, crude fiber, calcium, phosphorus, iron and other minerals, as well as a variety of vitamins. It has the effects of promoting body fluids, moisturizing the intestines, promoting blood circulation, and eliminating accumulation. In recent years, with the deepening of the concept of health, many consumers are paying more and more attention to health, and the market potential of fruit and vegetable beverages is gradually expanding, and peach juice beverages have become a drink for all ages.

Peach juice now on the market  is favored by consumers. There are many varieties, which can be divided into two categories: turbid peach juice and transparent peach juice. Their production processes are the same, but the difference is that turbid peach juice uses a homogenization step, while transparent peach juice uses a clarification and filtration step.

The steps of the peach juice production process are as follows:

1. Fruit selection and cleaning. Choose fresh, moderately mature, disease-free peaches, soak them in clean water, then soak them in a washing solution, and then rinse them off repeatedly.

2. Cut the fruit and remove the pit. Peel the peaches with a stainless steel knife and cut the petals to remove the core, and then rinse with water for use.

3. Broken and juiced. The peaches are broken into pieces with a crusher, and then the pieces of peaches are sent to the juicer to squeeze the peach juice.

4. heating. Pour the squeezed peach juice into an electric heating jacketed pot or a tube sterilizer to heat and kill the enzyme at a temperature of 85°C, and then cool it to 65°C.

5. Homogenous (turbid juice). Homogenize with a high-pressure homogenizer.

6. Clarification and filtration (transparent juice). The peach juice must be clarified and transparent after being clarified by the enzyme preparation method and then filtered by a double filter.

7. Deployment. The peach juice is transported into the stainless steel batching tank, and the sugar acidity of the raw material is adjusted to 12% of the finished product and the acidity of about 0.4%.

8. Canned and sealed. Fill the prepared peach juice with a filling machine (the temperature of the juice before filling is generally not less than 70 ℃), and seal it with a sealing machine. The temperature of the juice before sealing is not lower than 65-70℃.

9. Sterilize and cool. Sterilize the sealed peach juice in hot water at 85°C. The sterilization time is determined by the sterilization effect, generally about 10 minutes. After sterilization, the peach juice is immediately transferred to the hot and cold tank for cooling to room temperature.