| Customization: | Available |
|---|---|
| After-sales Service: | Video Support |
| Warranty: | 1 Year |
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Candied Fruit Preserved Fruit Production Line
1. Raw material requirements: maturity 8~ 90%; No lesions, insects, scars; No mechanical damage, no corruption; Uniform size. Store in shade and low temperature to minimize or avoid losses.| No. | Section A. Pre-treatment | |
| A1 | Raw materials receiving | select bright and ripe cherry, not rotten and not mixed with other sundries. |
| A2 | Cleaning | Clean the dust, mud, microbiological and other impurities on surface of the cherry with drinking-standrad water to ensure the hygienic requirements of the process. |
| A3 | sorting | remove the impurities, rotten fruit pick to ensure product hygiene. |
| Section B. filling | ||
| B1 | pre-heating | cook the cherries in hot water for enzyme deactivation and for color retention |
| B2 | pitting | remove the core of cherries without break the fruits |
| B3 | juice preparation | the prepare the juice to fill with the cherries, flavors like sugar, acid can be mixed |
| B4 | filling | Juice and cherry will be filled separately, containers type can be glass, PET, can, paperboard etc. |
| Section C: Sterilization | ||
| C2 | Sterilization | can use a continuous water-bath pasteurizer or a retort, using hot water as a heating medium, the juice heated to 96-98 ºC, for 30s and then cooled to 18-20 ºC, by heating the juice to kill a variety of microorganisms, To ensure that the product quality to meet the standards of health requirements, the process is the quality of the process control points. |
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