Processing technology of juice-exploded yellow peaches

Abstract

The invention relates to the technical field of fruit processing, and discloses a juice-exploded yellow peach processing technology which comprises the following steps: S1, raw material purchasing and pretreatment: purchasing, raw material acceptance check CC-P1, raw material storage, water treatment, raw material cleaning, cutting into sections, alkali spraying and peeling, acid liquor neutralization, rinsing, kernel removal and trimming, unfreezing and blanching, and classification; s2, fruit juice water treatment, soup preparation water inspection, fruit juice preparation, inner and outer packaging material acceptance inspection, storage, empty bag disinfection and negative pressure sugar soaking; s3, juice draining and bagging, vacuum packaging and fresh locking, high-temperature and high-pressure sterilization and inactivation, rapid cooling, bag wiping, semi-finished product warehousing and cold fresh storage. All links of the process have a synergistic effect, so that the comprehensive quality of the product is improved, the stability of different batches of products is ensured, and the requirements of the market on high-quality yellow peach processed products can be better met.

Description

Technical Field

[0001] This invention relates to the field of fruit processing technology, specifically a process for processing juicy yellow peaches. Background Technology

[0002] Yellow peaches, a nutritious and uniquely flavorful fruit, are beloved by consumers. However, fresh yellow peaches have a short shelf life, making it difficult to meet long-term market demand. Therefore, processing yellow peaches into products that are easier to preserve and consume is of great importance.

[0003] In the yellow peach processing industry, traditional processing techniques have many shortcomings. For example, in the sugar soaking stage, atmospheric pressure soaking is often used. This method relies on the natural penetration of sugar solution into the peach, which is not only slow but also easily leads to uneven sugar distribution inside the peach, and some peaches may even become soft and mushy, affecting product quality. In the bagging stage, there is a lack of scientific and targeted research on the ratio of yellow peaches to juice, and it is mostly determined by experience. This results in poor consistency in taste and flavor between different batches of products, making it difficult to accurately meet consumers' demands for specific textures such as bursting juice. In addition, traditional sterilization and preservation processes either fail to sterilize thoroughly, affecting the product's shelf life, or over-sterilize, damaging the nutritional components and taste of the yellow peach. At the same time, slow cooling speeds also negatively impact the color, texture, and other quality indicators of the yellow peach.

[0004] To overcome the shortcomings of traditional yellow peach processing techniques, this invention proposes a juicy yellow peach processing technology. By optimizing key processes such as sugar soaking, bagging ratio, sterilization, and cooling, the technology aims to improve the quality, taste consistency, and shelf life of processed yellow peach products, thereby better meeting market demands. Summary of the Invention

[0005] (a) Technical problems to be solved

[0006] To address the shortcomings of existing technologies, this invention provides a process for processing juicy yellow peaches.

[0007] (II) Technical Solution

[0008] To achieve the above objectives, the present invention provides the following technical solution: a process for processing juicy yellow peaches, comprising the following steps:

[0009] S1. Raw material procurement and pretreatment: Procurement, raw material acceptance CC-P1, raw material storage, water treatment, raw material cleaning, cutting, alkali leaching and peeling, acid neutralization, rinsing, core removal and trimming, thawing and blanching, and sorting.

[0010] S2, Fruit juice water treatment, soup water inspection, fruit juice preparation, inner and outer packaging acceptance, storage, empty bag disinfection, negative pressure sugar immersion;

[0011] S3, Draining and bagging, vacuum sealing to lock in freshness, high temperature and high pressure sterilization and inactivation, rapid cooling, wiping bags and storing semi-finished products in cold storage;

[0012] The negative pressure sugar immersion process involves placing the yellow peach petals and semi-finished juice into a vacuum sugar immersion device, extracting air to create a negative pressure environment with a negative pressure value of -0.08 to -0.1 MPa and an immersion time of 30 to 60 minutes.

[0013] The vacuum sealing for freshness preservation involves using a vacuum sealing machine to vacuum seal the bagged yellow peaches, setting the vacuum level to -0.08 to -0.1 MPa and the sealing time to 3 to 5 seconds, extracting the air from the bag, and sealing the bag opening.

[0014] The high-temperature and high-pressure sterilization and inactivation process involves placing the vacuum-sealed yellow peach bags into a high-temperature and high-pressure sterilizer, setting the sterilization temperature to 121℃, the pressure to 0.15~0.2 MPa, and the sterilization time to 15~20 min for high-temperature and high-pressure sterilization.

[0015] Rapid cooling: After sterilization, the yellow peach bags are immediately placed in a rapid cooling device, using an ice water bath or air cooling method to quickly reduce the product temperature to 5~10℃.

[0016] Preferably, the raw material acceptance standard CC-P1 in step S1 is as follows: the yellow peaches are uniform in size, bright in color, 70-80% ripe, and free from obvious damage and pests. Unqualified raw materials are returned.

[0017] Preferably, the sodium hydroxide solution used for alkali rinsing and peeling in step S1 has a concentration of 5-10%, a solution temperature of 80-90°C, a spraying time of 30-60 seconds, and is quickly transferred to the rinsing area after alkali rinsing.

[0018] Preferably, the concentration of the citric acid solution used for acid neutralization in step S1 is 0.5-1%, the soaking time is 1-2 minutes, and after neutralization, it is rinsed with treated production water for 2-3 minutes to remove residual acid and surface debris.

[0019] Preferably, when the thawing and blanching in step S1 is applied to fresh raw materials, the temperature is heated to 90-95°C and the blanching time is 2-3 minutes. After blanching, the raw materials are quickly removed and drained. Fruit juice water treatment reagent can be added during the blanching process.

[0020] Preferably, the test of the broth in step S2 includes sensory index test and physicochemical index test. The sensory index includes color, odor and clarity, and the physicochemical index includes sugar content and pH value. Only after passing the test can the broth be used for juice preparation.

[0021] Preferably, the empty bag disinfection in step S2 is carried out by ultraviolet disinfection or ozone disinfection to ensure that the empty bags meet hygiene standards before subsequent bagging operations.

[0022] Preferably, in step S3, the bagging amount of the drained fruit is 200-300 g of yellow peach and juice in a mass ratio of 2:1-1.2 per bag. During the bagging process, it is necessary to ensure that the bagging amount meets the product specifications.

[0023] Preferably, when the bag wiping and semi-finished products are put into storage in step S3, the temperature in the semi-finished product storage is controlled at 5~10℃ and the relative humidity is 60~70%, and the bag wiping needs to remove moisture and stains from the bag surface.

[0024] Preferably, the cold storage conditions in step S3 are: temperature controlled at 0~5℃, relative humidity at 75~85%, and the food is packaged in inner and outer packaging materials that meet food packaging requirements and then placed in refrigeration equipment.

[0025] (iii) Beneficial technical effects

[0026] This invention optimizes key processing steps in yellow peach production, resulting in numerous beneficial effects. In the raw material handling stage, strict acceptance and storage standards ensure the stability of raw material quality, laying a solid foundation for subsequent processing. Precise control of alkali leaching for peeling and acid neutralization effectively removes the peel while avoiding excessive damage to the flesh, preserving the peach's intact shape. Compared to traditional atmospheric pressure sugar leaching, the negative pressure sugar leaching process not only accelerates sugar penetration but also ensures more even sugar distribution, improving the product's sweetness consistency while retaining the peach's good texture and preventing soggy fruit. Vacuum sealing effectively removes air from the bag, reducing the oxidative impact of oxygen on the peaches, slowing spoilage, and enhancing the product's juicy flavor. High-temperature, high-pressure sterilization thoroughly kills microorganisms, significantly extending the product's shelf life, while rapid cooling quickly lowers the post-sterilization temperature, minimizing the damage to the peach's color, flavor, and nutrients, maintaining good sensory quality. The optimal packaging ratio further ensures a harmonious taste between the peaches and the juice, satisfying consumers' demand for a burst of juice. The synergistic effect of all stages of the process enhances the overall quality of the product, guarantees consistency across different batches, and better meets market demand for high-quality processed peach products. Attached Figure Description

[0027] Figure 1 This is a flowchart of the processing technology for juicy yellow peaches. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Unless otherwise specified, all components of the juicy yellow peach formula of this invention are commercially available.

[0030] Example 1

[0031] A process for processing juicy yellow peaches:

[0032] (1) Raw material procurement

[0033] Select fresh, appropriately ripe yellow peaches that are free from pests, diseases, and mechanical damage; at the same time, purchase auxiliary materials and sodium hydroxide;

[0034] (2) Raw material acceptance (CCP1)

[0035] The purchased yellow peaches were inspected. The peaches were uniform in size, bright in color, and 70-80% ripe. There were no obvious damages or pests. Unqualified raw materials were returned.

[0036] (3) Qualified yellow peaches enter the raw material storage stage. The storage environment should be ventilated, cool, and dry, with the temperature controlled at 5℃ and the relative humidity at 70%.

[0037] Sodium hydroxide acceptance and storage: Check the quality certificate and appearance of sodium hydroxide. After acceptance, store sodium hydroxide in a dry, cool, ventilated warehouse away from food raw materials and label it properly.

[0038] Acceptance and storage of auxiliary materials: Inspect whether the quality, specifications and quantity of auxiliary materials meet the requirements. Qualified auxiliary materials should be stored in a clean and dry warehouse according to their categories. Different auxiliary materials should be stored separately to avoid cross-contamination. Inventory management records should be kept.

[0039] (4) Water treatment

[0040] Using deep water sources as the water source, the water is filtered and disinfected with ultraviolet light to meet the standards for water used in food production.

[0041] (5) Raw material cleaning

[0042] Place the stored yellow peaches into the washing equipment and wash them with treated water to remove surface mud and impurities. The washing time is 3 minutes. After washing, drain the water.

[0043] (6) Flap cutting

[0044] Using a cutting device, cut the washed yellow peaches longitudinally into even segments, 6 segments in total. During the cutting process, pay attention to the sharpness of the blade to avoid squeezing and damaging the fruit flesh.

[0045] (7) Peeling with alkali

[0046] After being sliced, the yellow peaches are transported to an alkaline peeling equipment, where they are sprayed with a sodium hydroxide solution at a concentration of 5%, a temperature of 80°C, and a spraying time of 30 seconds. This causes the skin of the yellow peaches to corrode and peel off. After alkaline peeling, the yellow peaches are quickly transferred for further processing to prevent excessive corrosion.

[0047] (8) Neutralization of acid

[0048] After leaching with alkali, the yellow peaches were placed in an acid neutralization device, and a citric acid solution with a concentration of 0.5% was added for soaking to neutralize the residual sodium hydroxide. The soaking time was 1 minute.

[0049] (9) Rinsing

[0050] Rinse with treated water to remove residual acid and surface debris for 2 minutes.

[0051] (10) Core removal and trimming

[0052] Use pitting and trimming tools to remove the pits from the yellow peach segments, and at the same time trim the surface of the flesh, removing any remaining skin and damaged parts; if the pitting and trimming is not up to standard (such as the pit not being completely removed or the flesh being severely damaged), the pitting and trimming should be redone until it meets the quality requirements.

[0053] (11) Thawing and blanching

[0054] Place the trimmed yellow peach petals into a thawing and blanching device, add treated water, heat to 90℃, and blanch for 2 minutes. Fruit juice treatment reagent can be added during the blanching process. After blanching, quickly remove and drain the water. Yellow peaches are frozen raw materials and need to be thawed. Fresh raw materials can be blanched directly.

[0055] (12) Classification

[0056] The yellow peaches are classified according to their size, shape, and color to ensure uniform quality within the same batch. The classified products are then set aside for later use.

[0057] (13) Disinfection of empty bags

[0058] Empty bags used for packaging are disinfected using ultraviolet light to ensure that the bags meet hygiene standards.

[0059] The inner and outer packaging materials used for final packaging shall be inspected for quality, and the quality, specifications and printing content of the packaging materials shall be checked to ensure that they meet the requirements. After acceptance, they shall be classified and stored in a clean and dry warehouse, and protective measures shall be taken to avoid damage and contamination of the packaging materials.

[0060] (14) Juice preparation

[0061] The fruit juice water treatment reagent is filtered and prepared to obtain fruit juice water that meets the requirements; the broth is made from 90% water, 9% sugar, and 1% vitamin C raw materials after treatment, and is tested for sensory (color, odor, clarity) and physicochemical (sugar content, pH value) indicators. Only after passing the test can it be used in subsequent processes; the sorted yellow peach petals are mixed with the qualified broth in proportion and stirred evenly in the fruit juice preparation container to make yellow peach juice semi-finished product;

[0062] (15) Negative pressure sugar soaking: Put the yellow peach petals and juice semi-finished products into a vacuum sugar soaking equipment, extract the air to form a negative pressure environment, with a negative pressure value of -0.08 MPa and a sugar soaking time of 30 min, so that the sugar solution can fully penetrate into the yellow peach tissue, improve the sweetness and flavor of the product, and at the same time maintain the texture of the yellow peach.

[0063] (16) Drain and bag.

[0064] After the yellow peaches and juice are soaked in sugar under negative pressure, the juice is drained, the time and speed of the draining are controlled, and an appropriate amount of juice is retained. Then the yellow peaches and juice are put into sterilized empty bags, and the bag weight meets the product specifications, with each bag containing 200 g of yellow peaches and juice in a mass ratio of 2:1.

[0065] (17) Vacuum sealing to lock in freshness

[0066] A vacuum sealing machine was used to vacuum seal the bagged yellow peaches. The vacuum level was set to -0.08 MPa and the sealing time was 3 seconds. The air inside the bag was extracted, the bag opening was sealed, oxygen contact was reduced, and product deterioration was delayed.

[0067] (18) High temperature and high pressure sterilization and inactivation

[0068] The vacuum-sealed bags of yellow peaches are placed in a high-temperature and high-pressure sterilizer, and the sterilization temperature is set to 121℃, the pressure to 0.15 MPa and the sterilization time to 15 min to kill residual microorganisms in the bags and ensure the product's shelf life.

[0069] (19) Rapid cooling

[0070] After sterilization, the bags of yellow peaches are immediately placed in a rapid cooling device and cooled down to 5-10℃ using an ice-water bath.

[0071] (20) Wiping bags and semi-finished products are put into storage.

[0072] After rapid cooling, the yellow peach bags are wiped to remove moisture and stains from the bag surface. Then, the semi-finished products are transferred to the semi-finished product warehouse, where the temperature is controlled at 5℃ and the relative humidity at 60% for short-term storage.

[0073] (21) Cold storage

[0074] The semi-finished products are taken out of the semi-finished product warehouse, packaged with inner and outer packaging materials that meet food packaging requirements, and then placed in refrigeration equipment to control the temperature at 0℃ and the relative humidity at 75% for cold preservation.

[0075] Example 2

[0076] A process for processing juicy yellow peaches:

[0077] (1) Raw material procurement

[0078] Select fresh, appropriately ripe yellow peaches that are free from pests, diseases, and mechanical damage; at the same time, purchase auxiliary materials and sodium hydroxide;

[0079] (2) Raw material acceptance (CCP1)

[0080] The purchased yellow peaches were inspected. The peaches were uniform in size, bright in color, and 70-80% ripe. There were no obvious damages or pests. Unqualified raw materials were returned.

[0081] (3) Qualified yellow peaches enter the raw material storage stage. The storage environment should be ventilated, cool, and dry, with the temperature controlled at 10℃ and the relative humidity at 80%.

[0082] Sodium hydroxide acceptance and storage: Check the quality certificate and appearance of sodium hydroxide. After acceptance, store sodium hydroxide in a dry, cool, ventilated warehouse away from food raw materials and label it properly.

[0083] Acceptance and storage of auxiliary materials: Inspect whether the quality, specifications and quantity of auxiliary materials meet the requirements. Qualified auxiliary materials should be stored in a clean and dry warehouse according to their categories. Different auxiliary materials should be stored separately to avoid cross-contamination. Inventory management records should be kept.

[0084] (4) Water treatment

[0085] Using deep water sources as the water source, the water is filtered and disinfected with ultraviolet light to meet the standards for water used in food production.

[0086] (5) Raw material cleaning

[0087] Place the stored yellow peaches into the washing equipment and wash them with treated water to remove surface mud and impurities. The washing time is 5 minutes. After washing, drain the water.

[0088] (6) Flap cutting

[0089] Using a cutting device, cut the washed yellow peaches lengthwise into even segments, eight segments in total. During the cutting process, pay attention to the sharpness of the blade to avoid squeezing and damaging the fruit flesh.

[0090] (7) Peeling with alkali

[0091] After being sliced, the yellow peaches are transported to an alkaline peeling equipment, where they are sprayed with a sodium hydroxide solution at a concentration of 10%, a temperature of 90°C, and a spraying time of 60 seconds. This causes the skin of the yellow peaches to corrode and peel off. After alkaline peeling, the yellow peaches are quickly transferred for further processing to prevent excessive corrosion.

[0092] (8) Neutralization of acid

[0093] After alkali leaching, yellow peaches are placed in an acid neutralization device, and citric acid solution with a concentration of 1% is added for soaking to neutralize residual sodium hydroxide. The soaking time is 2 minutes.

[0094] (9) Rinsing

[0095] Rinse with treated water to remove residual acid and surface debris for 3 minutes.

[0096] (10) Core removal and trimming

[0097] Use pitting and trimming tools to remove the pits from the yellow peach segments, and at the same time trim the surface of the flesh, removing any remaining skin and damaged parts; if the pitting and trimming is not up to standard (such as the pit not being completely removed or the flesh being severely damaged), the pitting and trimming should be redone until it meets the quality requirements.

[0098] (11) Thawing and blanching

[0099] Place the trimmed yellow peach petals into a thawing and blanching device, add treated water, heat to 95℃, and blanch for 3 minutes. Fruit juice treatment reagent can be added during the blanching process. After blanching, quickly remove and drain the water. Yellow peaches are frozen raw materials and need to be thawed. Fresh raw materials can be blanched directly.

[0100] (12) Classification

[0101] The yellow peaches are classified according to their size, shape, and color to ensure uniform quality within the same batch. The classified products are then set aside for later use.

[0102] (13) Disinfection of empty bags

[0103] Empty bags used for packaging are disinfected using ozone to ensure that the bags meet hygiene standards.

[0104] The inner and outer packaging materials used for final packaging shall be inspected for quality, and the quality, specifications and printing content of the packaging materials shall be checked to ensure that they meet the requirements. After acceptance, they shall be classified and stored in a clean and dry warehouse, and protective measures shall be taken to avoid damage and contamination of the packaging materials.

[0105] (14) Juice preparation

[0106] The fruit juice water treatment reagent is filtered and prepared to obtain fruit juice water that meets the requirements; the broth is made from 90% water, 9% sugar, and 1% vitamin C raw materials after treatment, and is tested for sensory (color, odor, clarity) and physicochemical (sugar content, pH value) indicators. Only after passing the test can it be used in subsequent processes; the sorted yellow peach petals are mixed with the qualified broth in proportion and stirred evenly in the fruit juice preparation container to make yellow peach juice semi-finished product;

[0107] (15) Negative pressure sugar soaking: Put the yellow peach petals and juice semi-finished products into a vacuum sugar soaking equipment, extract the air to form a negative pressure environment, with a negative pressure value of -0.1 MPa and a sugar soaking time of 60 min, so that the sugar solution can fully penetrate into the yellow peach tissue, improve the sweetness and flavor of the product, and at the same time maintain the texture of the yellow peach.

[0108] (16) Drain and bag.

[0109] After the yellow peaches and juice are soaked in sugar under negative pressure, the juice is drained, the time and speed of the draining are controlled, and an appropriate amount of juice is retained. Then the yellow peaches and juice are put into sterilized empty bags, and the bag weight meets the product specifications, with each bag containing 300 g of yellow peaches and juice in a mass ratio of 2:1.2.

[0110] (17) Vacuum sealing to lock in freshness

[0111] A vacuum sealing machine was used to vacuum seal the bagged yellow peaches. The vacuum level was set to -0.1 MPa and the sealing time was 5 seconds. The air inside the bag was extracted, the bag opening was sealed, oxygen contact was reduced, and product deterioration was delayed.

[0112] (18) High temperature and high pressure sterilization and inactivation

[0113] The vacuum-sealed bags of yellow peaches are placed in a high-temperature and high-pressure sterilizer, and the sterilization temperature is set to 121℃, the pressure to 0.2 MPa and the sterilization time to 20 min to kill residual microorganisms in the bags and ensure the product's shelf life.

[0114] (19) Rapid cooling

[0115] After sterilization, the bags of yellow peaches are immediately placed in a rapid cooling device, using air cooling to quickly lower the product temperature to 10℃.

[0116] (20) Wiping bags and semi-finished products are put into storage.

[0117] After rapid cooling, the yellow peach bags are wiped to remove moisture and stains from the surface. Then, the semi-finished products are transferred to the semi-finished product warehouse, where the temperature is controlled at 10℃ and the relative humidity at 70% for short-term storage.

[0118] (21) Cold storage

[0119] The semi-finished products are taken out of the semi-finished product warehouse, packaged with inner and outer packaging materials that meet food packaging requirements, and then placed in refrigeration equipment to control the temperature at 5℃ and the relative humidity at 85% for cold preservation.

[0120] Example 3

[0121] A process for processing juicy yellow peaches:

[0122] (1) Raw material procurement

[0123] Select fresh, appropriately ripe yellow peaches that are free from pests, diseases, and mechanical damage; at the same time, purchase auxiliary materials and sodium hydroxide;

[0124] (2) Raw material acceptance (CCP1)

[0125] The purchased yellow peaches were inspected. The peaches were uniform in size, bright in color, and 70-80% ripe. There were no obvious damages or pests. Unqualified raw materials were returned.

[0126] (3) Qualified yellow peaches enter the raw material storage stage. The storage environment should be ventilated, cool, and dry, with the temperature controlled at 6℃ and the relative humidity at 75%.

[0127] Sodium hydroxide acceptance and storage: Check the quality certificate and appearance of sodium hydroxide. After acceptance, store sodium hydroxide in a dry, cool, ventilated warehouse away from food raw materials and label it properly.

[0128] Acceptance and storage of auxiliary materials: Inspect whether the quality, specifications and quantity of auxiliary materials meet the requirements. Qualified auxiliary materials should be stored in a clean and dry warehouse according to their categories. Different auxiliary materials should be stored separately to avoid cross-contamination. Inventory management records should be kept.

[0129] (4) Water treatment

[0130] Using deep water sources as the water source, the water is filtered and disinfected with ultraviolet light to meet the standards for water used in food production.

[0131] (5) Raw material cleaning

[0132] Place the stored yellow peaches into the washing equipment and wash them with treated water to remove surface mud and impurities. The washing time is 4 minutes. After washing, drain the water.

[0133] (6) Flap cutting

[0134] Using a cutting device, cut the washed yellow peaches longitudinally into even segments, 6 to 8 segments. During the cutting process, pay attention to the sharpness of the blade to avoid squeezing and damaging the fruit flesh.

[0135] (7) Peeling with alkali

[0136] After being sliced, the yellow peaches are transported to an alkaline peeling equipment, where they are sprayed with a sodium hydroxide solution at a concentration of 8%, a temperature of 85°C, and a spraying time of 40 seconds. This causes the skin of the yellow peaches to corrode and peel off. After alkaline peeling, the yellow peaches are quickly transferred for further processing to prevent excessive corrosion.

[0137] (8) Neutralization of acid

[0138] After leaching with alkali, the yellow peaches were placed in an acid neutralization device, and a citric acid solution with a concentration of 0.6% was added for soaking to neutralize the residual sodium hydroxide. The soaking time was 1 minute.

[0139] (9) Rinsing

[0140] Rinse with treated water to remove residual acid and surface debris for 3 minutes.

[0141] (10) Core removal and trimming

[0142] Use pitting and trimming tools to remove the pits from the yellow peach segments, and at the same time trim the surface of the flesh, removing any remaining skin and damaged parts; if the pitting and trimming is not up to standard (such as the pit not being completely removed or the flesh being severely damaged), the pitting and trimming should be redone until it meets the quality requirements.

[0143] (11) Thawing and blanching

[0144] Place the trimmed yellow peach petals into a thawing and blanching device, add treated water, heat to 92℃, and blanch for 3 minutes. Fruit juice treatment reagent can be added during the blanching process. After blanching, quickly remove and drain the water. Yellow peaches are frozen raw materials and need to be thawed, while fresh raw materials can be blanched directly.

[0145] (12) Classification

[0146] The yellow peaches are classified according to their size, shape, and color to ensure uniform quality within the same batch. The classified products are then set aside for later use.

[0147] (13) Disinfection of empty bags

[0148] Empty bags used for packaging are disinfected using ultraviolet light to ensure that the bags meet hygiene standards.

[0149] The inner and outer packaging materials used for final packaging shall be inspected for quality, and the quality, specifications and printing content of the packaging materials shall be checked to ensure that they meet the requirements. After acceptance, they shall be classified and stored in a clean and dry warehouse, and protective measures shall be taken to avoid damage and contamination of the packaging materials.

[0150] (14) Juice preparation

[0151] The fruit juice water treatment reagent is filtered and prepared to obtain fruit juice water that meets the requirements; the broth is made from 90% water, 9% sugar, and 1% vitamin C raw materials after treatment, and is tested for sensory (color, odor, clarity) and physicochemical (sugar content, pH value) indicators. Only after passing the test can it be used in subsequent processes; the sorted yellow peach petals are mixed with the qualified broth in proportion and stirred evenly in the fruit juice preparation container to make yellow peach juice semi-finished product;

[0152] (15) Negative pressure sugar soaking: Put the yellow peach petals and juice semi-finished products into a vacuum sugar soaking equipment, extract the air to form a negative pressure environment, with a negative pressure value of -0.09 MPa and a sugar soaking time of 40 min, so that the sugar solution can fully penetrate into the yellow peach tissue, improve the sweetness and flavor of the product, and at the same time maintain the texture of the yellow peach.

[0153] (16) Drain and bag.

[0154] After the yellow peaches and juice are soaked in sugar under negative pressure, the juice is drained, the time and speed of the draining are controlled, and an appropriate amount of juice is retained. Then the yellow peaches and juice are put into sterilized empty bags, and the bag weight meets the product specifications, with each bag containing 250 g of yellow peaches and juice in a mass ratio of 2:1.1.

[0155] (17) Vacuum sealing to lock in freshness

[0156] A vacuum sealing machine was used to vacuum seal the bagged yellow peaches. The vacuum level was set to -0.09 MPa and the sealing time was 4 seconds. The air inside the bag was extracted, the bag opening was sealed, oxygen contact was reduced, and product deterioration was delayed.

[0157] (18) High temperature and high pressure sterilization and inactivation

[0158] The vacuum-sealed bags of yellow peaches are placed in a high-temperature and high-pressure sterilizer, and the sterilization temperature is set to 121℃, the pressure to 0.18 MPa and the sterilization time to 20 min to kill residual microorganisms in the bags and ensure the product's shelf life.

[0159] (19) Rapid cooling

[0160] After sterilization, the bags of yellow peaches are immediately placed in a rapid cooling device and cooled down to 8°C using an ice-water bath.

[0161] (20) Wiping bags and semi-finished products are put into storage.

[0162] After rapid cooling, the yellow peach bags are wiped to remove moisture and stains from the bag surface. Then, the semi-finished products are transferred to the semi-finished product warehouse, where the temperature is controlled at 6℃ and the relative humidity at 65% for short-term storage.

[0163] (21) Cold storage

[0164] The semi-finished products are taken out of the semi-finished product warehouse, packaged with inner and outer packaging materials that meet food packaging requirements, and then placed in refrigeration equipment to control the temperature at 2℃ and the relative humidity at 80% for cold preservation.

[0165] Comparative Example 1: Sugar impregnation process without negative pressure, the rest of the process is the same as in Example 1.

[0166] Comparative Example 2: No vacuum sealing process for freshness preservation; the remaining processes are the same as in Example 1.

[0167] Comparative Example 3: No high-temperature and high-pressure sterilization and inactivation process; the remaining processes are the same as in Example 1.

[0168] Comparative Example 4: No rapid cooling process; all other processes are the same as in Example 1.

[0169] Parameter testing:

[0170] 1. Test metrics

[0171] (1) Sensory quality: including color, texture (crispness / softness, juiciness), and flavor (sweetness, retention of original yellow peach flavor). A sensory evaluation panel of 10 people conducted a blind evaluation, with each indicator having a maximum score of 10 points, and the average value was taken.

[0172] (2) Microbiological indicators: total bacterial count (CFU / g), coliform bacteria (MPN / 100g), pathogenic bacteria (such as Salmonella and Staphylococcus aureus), were tested according to GB 4789 "National Food Safety Standard for Microbiological Examination of Food".

[0173] (3) Shelf life: Stored at 25°C and 75% relative humidity, and record the time when the product deteriorates (such as mold, odor, excessive microorganisms, etc.).

[0174] 2. Testing Methods

[0175] (1) Sensory evaluation:

[0176] Color: Observe the color of the peach flesh and juice, and check for browning, uneven color, etc.

[0177] Texture: Taste the texture of the yellow peach to judge whether the crispness / softness is appropriate, and whether there is a noticeable burst of juice when biting into it.

[0178] Flavor: Assess whether the sweetness of the yellow peach is moderate and whether it retains the original aroma and flavor of the yellow peach.

[0179] (2) Microbial detection:

[0180] Total bacterial count: according to GB 4789.2.

[0181] Coliform bacteria: tested according to GB 4789.3.

[0182] Pathogenic bacteria: according to the relevant standards of GB 4789.4 and GB 4789.10.

[0183] (3) Shelf life test: Regularly (every 2 days) conduct sensory and microbiological tests on the stored samples until deterioration occurs.

[0184] Table 1 Sensory Quality Scores

[0185] Group Color score Taste score Flavor score Overall score Example 1 9.2 9.0 9.1 9.1 Example 2 9.0 8.8 8.9 8.9 Example 3 9.3 9.2 9.2 9.2 Comparative Example 1 7.5 7.0 7.2 7.2 Comparative Example 2 8.0 7.5 8.1 7.9 Comparative Example 3 8.5 8.2 8.3 8.3 Comparative Example 4 8.1 8.0 8.2 8.1

[0186] Table 2 Microbiological Detection Results

[0187] Group Total bacterial count (CFU / g) Coliform bacteria (MPN / 100g) Pathogenic bacteria Example 1 <10 <3 Not detected Example 2 <10 <3 Not detected Example 3 <10 <3 Not detected Comparative Example 1 <10 <3 Not detected Comparative Example 2 30 <3 Not detected Comparative Example 3 100 10 Not detected Comparative Example 4 <10 <3 Not detected

[0188] Table 3 Shelf life

[0189] Group Shelf life (days) Example 1 90 Example 2 95 Example 3 100 Comparative Example 1 60 Comparative Example 2 45 Comparative Example 3 30 Comparative Example 4 70

[0190] As shown in the table above, the comparison between the comparative example and the embodiment demonstrates that the negative pressure sugar soaking, vacuum sealing for freshness preservation, high temperature and high pressure sterilization and inactivation, and rapid cooling steps all play a key role in improving the sensory quality, microbial safety, and shelf life of the juicy yellow peaches, thus ensuring the high quality of the product.

[0191] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A processing method for juicy yellow peaches, characterized in that, Includes the following steps: S1. Raw material procurement and pretreatment: Procurement, raw material acceptance CC-P1, raw material storage, water treatment, raw material cleaning, cutting, alkali leaching and peeling, acid neutralization, rinsing, core removal and trimming, thawing and blanching, and sorting. S2, Fruit juice water treatment, soup water inspection, fruit juice preparation, inner and outer packaging acceptance, storage, empty bag disinfection, negative pressure sugar immersion; S3, Draining and bagging, vacuum sealing to lock in freshness, high temperature and high pressure sterilization and inactivation, rapid cooling, wiping bags and storing semi-finished products in cold storage; The negative pressure sugar immersion process involves placing the yellow peach petals and semi-finished juice into a vacuum sugar immersion device, extracting air to create a negative pressure environment with a negative pressure value of -0.08 to -0.1 MPa and an immersion time of 30 to 60 minutes. The vacuum sealing for freshness preservation involves using a vacuum sealing machine to vacuum seal the bagged yellow peaches, setting the vacuum level to -0.08 to -0.1 MPa and the sealing time to 3 to 5 seconds, extracting the air from the bag, and sealing the bag opening. The high-temperature and high-pressure sterilization and inactivation process involves placing the vacuum-sealed yellow peach bags into a high-temperature and high-pressure sterilizer, setting the sterilization temperature to 121℃, the pressure to 0.15~0.2 MPa, and the sterilization time to 15~20 min for high-temperature and high-pressure sterilization. Rapid cooling: After sterilization, the yellow peach bags are immediately placed in a rapid cooling device, using an ice water bath or air cooling method to quickly reduce the product temperature to 5~10℃.

2. The processing method for juicy yellow peaches according to claim 1, characterized in that, The raw material acceptance standard CC-P1 mentioned in step S1 is as follows: the yellow peaches are uniform in size, bright in color, 70-80% ripe, and free from obvious damage and pests. Unqualified raw materials will be returned.

3. The processing technology for juicy yellow peaches according to claim 1, characterized in that, In step S1, the sodium hydroxide solution used for alkali rinsing and peeling has a concentration of 5-10%, a solution temperature of 80-90℃, and a spraying time of 30-60 seconds. After alkali rinsing, the product is quickly transferred to the rinsing area.

4. The processing method for juicy yellow peaches according to claim 1, characterized in that, In step S1, the concentration of the citric acid solution used for acid neutralization is 0.5-1%, the soaking time is 1-2 minutes, and after neutralization, it is rinsed with treated production water for 2-3 minutes to remove residual acid and surface debris.

5. The processing method for juicy yellow peaches according to claim 1, characterized in that, When thawing and blanching fresh raw materials in step S1, heat to 90-95°C and blanch for 2-3 minutes. After blanching, quickly remove and drain the water. Fruit juice treatment reagent can be added during the blanching process.

6. The processing technology for juicy yellow peaches according to claim 1, characterized in that, The test of the broth in step S2 includes sensory index test and physicochemical index test. Sensory indexes include color, odor and clarity, while physicochemical indexes include sugar content and pH value. Only after passing the test can the broth be used for juice preparation.

7. The processing method for juicy yellow peaches according to claim 1, characterized in that, The empty bag disinfection in step S2 uses ultraviolet disinfection or ozone disinfection to ensure that the empty bags meet hygiene standards before proceeding with the subsequent bagging operation.

8. The processing method for juicy yellow peaches according to claim 1, characterized in that, In step S3, the bagging quantity of the juice is 200-300 g of yellow peach and juice in a mass ratio of 2:1-1.2 per bag. During the bagging process, it is necessary to ensure that the bagging quantity meets the product specifications.

9. The processing method for juicy yellow peaches according to claim 1, characterized in that, When the bags are wiped and the semi-finished products are put into storage as described in step S3, the temperature in the semi-finished product storage room is controlled at 5~10℃ and the relative humidity is 60~70%, and the bags need to be wiped to remove moisture and stains from the surface of the bags.

10. The processing method for juicy yellow peaches according to claim 1, characterized in that, The conditions for cold storage in step S3 are: temperature controlled at 0~5℃, relative humidity 75~85%, and the product is packaged in inner and outer packaging materials that meet food packaging requirements and then placed in refrigeration equipment.

Images