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A production method, peach juice technology, applied in the direction of food science, etc., can solve the problems of lack of peach juice production methods, peaches are not suitable for storage, etc.
Inactive Publication Date: 2018-06-08
蒋艳
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The content of iron in peaches is relatively high, almost occupying the first place among fruits. Eating peaches can prevent and treat anemia. However, peaches are not suitable for storage. Therefore, it is best to make peaches into juice for drinking, but there is no way to make peach juice in the market.
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[0016] The principles and features of the present invention will be described below in conjunction with specific examples, which are only used to explain the present invention, and are not intended to limit the scope of the present invention.
[0017] A kind of preparation method of peach juice, comprises the steps:
[0018] (1) Prepare the following components in parts by weight: 800g of peaches, 300g of granulated sugar, 20g of citric acid, 15g of sodium benzoate, and 20g of edible essence;
[0019] (2) Wash the peaches with clean water, remove the pits, and cut them in half;
[0020] (3) Weigh out the weight of the pulp, and add water equal to the weight of the pulp;
[0021] (4) Softening: Put peaches and water into a stainless steel jacketed pot and boil for 30 minutes;
[0022] (5) Juicing: put the boiled pulp into the filter bag while it is hot, and squeeze the juice with a press;
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Abstract
The invention relates to a making method of peach juice. The making method comprises the following steps of (1), preparing the following components in parts by weight: 800g of peach, 300g of granulated sugar, 20g of citric acid, 15g of sodium benzoate and 20g of edible essence; (2), cleanly washing the peach by using clear water, removing a stone, and then cutting in half; (3), weighing the weightof pulp, and adding water with a weight the same with that of the pulp; (4), softening: putting the peach and the water into a stainless steel jacketed kettle, and boiling; (5), juice squeezing: loading the well cooked pulp into a filter bag while the pulp is hot, and then squeezing juice by using a squeezer; (6), blending: adding the granulated sugar, the citric acid, the sodium benzoate and theedible essence into the squeezed juice, and blending into fruit juice; (7), filling and sterilization: heating the well blended fruit juice to 90 DEG C, filtering by using flannelette, and then immediately filling and sealing. The making method of the peach juice, which is provided by the invention, has the aroma, color and luster of the peach, is sourly and sweetly palatable, has no peculiar smell, moreover, is faint-scent and tasty, and is quite suitable to drink by people, and the nutrient value of the peach is sufficiently reflected.
Description
technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing peach juice. Background technique [0002] Peach is a fruit with high nutritional value, containing protein, fat, sugar, calcium, phosphorus, iron and vitamin B, C and other ingredients. The content of iron in peaches is relatively high, almost occupying the first place among fruits. Eating peaches can prevent and treat anemia. However, peaches are not suitable for storage. Therefore, it is best to make peaches into juice for drinking, but there is no way to make peach juice in the market. . Contents of the invention [0003] In summary, the technical problem to be solved by the present invention is to provide a method for preparing peach juice. [0004] The technical scheme that the present invention solves the above-mentioned technical problem is as follows: a kind of preparation method of peach juice comprises the steps: [0005] (1) P...
Claims
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Application Information
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