Apple Puree Processing Line

1. Fresh apples can not only make into apple juice, but also can be made into concentrated apple puree or single strength apple puree or apple sauce. We have the full equipment for producing apple puree or apple sauce.
2. When making apple sauce or apple puree, it is best to choose more sour apples as raw materials, which can increase the taste of applesauce, and the color of applesauce is uniform, generally reddish-brown or amber, with the aroma of apples.
3. Applesauce or apple puree is soft, sweet and sour, and rich in nutrition, which is very suitable for infants and young children. The rich potassium in applesauce can relieve fatigue and zinc can enhance memory; its pectin is a soft dietary fiber that has the effect of preventing cancer; A certain amount of fruit acid, vitamins, protein, fat, iron, phosphorus, calcium, etc. can provide essential nutrients for the human body.
4. In the production of applesauce or apple puree, it is best to use only sugar and apples as auxiliary materials. Sometimes you can also put some pectin and citric acid. But ingredients such as flavors, colors, preservatives, and agar are best not to be added. The more the proportion of fruit ingredients, the more valuable natural products.
5. The whole apple puree/apple sauce processing line includes apple washing and sorting system, apple crushing and pulping system, (apple puree concentrating system for make concentrated apple puree), apple puree or sauce blending system, apple puree homogenizing, pasteurizing system and apple puree or sauce filling and packing system.
6. The capacity for the apple puree or applesauce processing line is 1T/H to 50T/H.

Single Strength Apple Puree:10-18brix filling into aseptic bags or small pouches as baby food.

Concentrated Apple Puree:28-38brix filling into 220kg aseptic bags, which can be used for apple juice making or bakery or snack fruits.

Applesauce: Applesauce is a finished consumer product made from apple puree with additional formulation steps. Manufacturers may add sugar, sweeteners, cinnamon, stabilizers, or other ingredients to achieve the desired taste, viscosity, and shelf stability.

Fresh apples are first washed by an air bubble washing machine and sorted to remove damaged fruits. The clean apples are then crushed by a hammer crusher into apple mash, preheated by a tubular preheater for enzyme inactivation, and processed by a pulping machine to obtain smooth apple puree.

—For concentrated apple puree production, the refined puree is concentrated by a forced circulation evaporator, then sterilized and filled into aseptic bags for long-term storage and industrial applications such as smoothies, bakery products, and baby food.

—For single-strength apple puree production, the puree can be blended with sugar or other ingredients, then homogenized, pasteurized, and filled into small pouches for direct consumption.

The washing machine is designed to remove dirt, debris, and any contaminants from the apples. The apples are loaded onto a conveyor belt and transported through the washing machine, where they are sprayed with water and sometimes a cleaning solution. The washing machine may also include brushes or rollers to scrub the apples and remove any stubborn dirt or debris.

After the apples are washed, they are transported to a sorting conveyor. The sorting conveyor typically consists of several rollers or belts that move the apples along while allowing workers to inspect and sort them. The workers remove any apples that are damaged, diseased, or otherwise unsuitable for processing.

The apple crushing and pulping process is responsible for converting whole apples into a smooth and high-quality puree while separating unwanted materials such as seeds, peels, and coarse fibers.

The hammer apple crusher is manufactured with food-grade SUS304 stainless steel and is designed to crush whole apples into a fine apple mash with a particle size of approximately 3–4 mm. The crushing process breaks down the apple structure, releases the fruit pulp, and prepares the material for subsequent enzyme inactivation and pulping.

After crushing, the apple mash is transferred to a preheater, where it is heated to approximately 65°C and held for 3–5 minutes. This heat treatment helps inactivate natural enzymes, especially polyphenol oxidase (PPO), which can cause enzymatic browning and affect the color and quality of apple puree.

Following preheating, the hot apple mash is pumped into a double-stage pulping machine. The pulping system separates the apple puree from unwanted components, including:

• Apple seeds
• Apple peels
• Coarse fibers and other insoluble particles

The refined apple puree passes through the sieve screen to achieve the required texture and consistency. The double-stage pulping machine is equipped with interchangeable sieve screens ranging from 0.6 mm to 1.2 mm, allowing customers to select the appropriate mesh size according to the final product requirements.

To achieve stable shelf life, apple puree and applesauce require thermal treatment to eliminate microorganisms and inactivate enzymes that may affect product quality. The required sterilization conditions depend on product pH, viscosity, formulation, packaging type, and filling method.

For aseptic bag filling, apple puree is typically processed by tubular UHT sterilization at approximately 110–125℃ for 15–30 seconds, followed by aseptic filling into sterile bags.

For hot filling into pouches, jars, or cups, pasteurization is commonly applied at approximately 90–98℃ with a suitable holding time depending on package size and product characteristics.

Concentrated apple puree is usually filled into 220L aseptic bags in drums as an industrial ingredient for products such as smoothies, bakery fillings, and beverages. Single-strength apple puree can be packed into pouches for direct consumption, such as baby food, while applesauce is commonly filled into jars for retail and cooking applications.

For premium fresh apple puree products, some manufacturers use HPP (High Pressure Processing) instead of heat treatment. After filling into HPP-compatible pouches or soft bags, the products are treated under high pressure to inactivate microorganisms while preserving natural flavor, vitamin C, minerals, and other nutrients.