Process raw material cleaning→pressing coarse filtration→adjusting concentration→filtering→homogenization→sterilization→canning→sealing→sterilization, cooling→tank storage Production Method 1. Raw material cleaning: Pick soft fruits with high maturity, remove the fermented and over-produced fruits, rinse with water, and remove the sediment and impurities on the peel. 2. Pressing coarse filtration: drain the washed fruits and pour them into the press for pressing, requiring a high juice yield. The juice is filtered through a squeegee filter to remove the peel, fruit seeds and some crude fibers. 3. Dispensing: the juice enters the heat preservation tank from the pipeline. There is a heater and a stirrer in the barrel. First, add water to dilute the juice to make the juice concentration 4 degrees (refractive), and then mix according to the proportion of 90 kg 4 degree juice plus 10 kg white sugar. And continue to stir, so that the sugar is completely dissolved, at this time the juice concentration is 14 degrees (refractive). 4. Filtration: The prepared juice is filtered and separated by a centrifugal filter lined with flannel to remove residual peel, fruit seeds and some crude fibers, crushed pulp and impurities. 5. Homogenization: The filtered juice is homogenized by a pressure homogenizer to further break the fine pulp and keep the juice evenly turbid. The homogenizer pressure is 100-120 kg cm2. 6. Sterilization: The homogenized juice is pumped into the chip heater for sterilization, and the heater temperature is controlled at about 85 °C. 7. The temperature of the canned juice is kept at 80 ° C or higher and sealed immediately after filling. 8. Sterilize as soon as possible after sealing (half an hour), the sterilization formula is 5′～10′100°C, and it is rapidly cooled to about 40°C. Then the cans are put into storage. Quality Standard 1. Color: yellowish green or light yellow. 2. Flavor: It has the flavor that can be kiwi canned, moderate sweet and sour, no odor. 3. Structure and morphology: The juice is evenly turbid, allowing sedimentation after standing, but still showing uniform turbidity after shaking. 4. Impurity: Not allowed to exist. 5. Soluble solids: 14 to 16% (by refractometry). 6. The total acidity is from 0.6 to 1.2% (calculated as citric acid). 7. The original juice content: not less than 30 to 40%. 8. Heavy metal content: per kilogram of product, tin does not exceed 150 mg, copper does not exceed 10 mg, lead does not exceed 2 mg. 9. No pathogenic bacteria and signs of disease caused by microbial action.
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