1. Apricots, plums and peaches are classified as stone fruits because they all contain pits. they have a similar feature so they can proceed in one production line. Apricot is rich in vitamins, protein, crude fiber and a variety of minerals. It has the effect of promoting body fluid and quenching thirst; Plums are rich in organic acids and dietary fiber, which can promote digestion and prevent constipation; Peaches are high in energy, carotene and potassium.
2. Fresh apricots, plums and peaches can be made into concentrated puree, single-strength puree, apricots, plums and peach juice, nectars, sauce or dry fruit chips. According to different end products, they can be filled into different containers like aseptic bags, bottles, tin cans, pouches and so on.
3. The capacity of the peach processing line is flexible ranging from 1T/H to 30T/H with fresh fruits input capacity.
4. The material contact part of the processing machine is made of 304 stainless steel, and the whole line is equipped with a CIP system, which fully meets the requirements of food hygiene and safety.
5. For concentrated puree production, we use low temperatures to evaporate the water from the puree, which can retain the fruit’s natural content and aroma to the greatest extent.
6. The equipment configuration and capacity are fully flexible to meet different clients’ requirements.
7. The modular design of the whole line combines different processing techniques.

—Concentrated apricot, peach and plum puree: 30-32brix, PH value is 4.0-4.8, packed into 220kg aseptic bags in drums. The raw concentrated puree can be made into juices, beverages and baby food purees. The shelf life is 2 years stored into below 20℃.

—Single strength apricot, peach and plum puree:10-12brix, it can be packed into small pouches, bottles for direct consumption.

— Apricot, peach and plum juice: Use fresh fruits or concentrated puree to blend with water and other ingredients to make into juice and fill into small bottles or metal cans.

—Apricot, peach and plum jam: apricot, peach and plum pulp blend with pectin, sugar and acid, after concentration by the vacuum boiling pot, then filling into metal cans or glass jars.

— Apricot, peach and plum fruit chips: Fresh fruits after washing, sorting, then cut the fruits into slices or pieces, after that use the pump dryer or belt dryer to remove the water and make them into 10%-12% water content dry fruit slices and filled into bags.

Using fresh and ripen Apricot, peach and plum fruits as raw material, then use one air bubble washing machine and brush washer to remove the foreign matters on fruits, then sort out the bad and unripe fruits out manually, now we get the high-quality clean fruits. After that, we use one fruit pitting machine to remove the fruit stones, and we will get the crushed fruits, To increase the puree yield rate, we can use one tubular preheater to inactivate enzymes in fruits, then the double stage pulping machine is used to make them into fruit puree. But there are still some coarse solids or inedible crude fiber after pulping machine, to remove them, we use one decanter centrifuge separator. Until this process, we obtain the fine fruit puree. The evaporator can be used to make into concentrated puree and after sterilization, it can be filled into aseptic bags, the single strength puree can also be homogenized, pasteurized and filled into small pouches.

Apricot, peach and plum fruits are received in the bubble washing machine where, by immersion in the water and thanks to a bubble generating system, the surface of the fruits is washed. Fruits are then rinsed by a shower of fresh water on the elevator that takes the fruits to the Sorting Operations. Waste and sand sink to the bottom and are discharged by our special design.
In order to guarantee the best quality of the final products, rotten and unripe fruits must be discarded. universal sorting line allows to efficiently inspect the fruits, by making them slowly rotate on a roller belt conveyor under the sight of the operators. The machine is equipped with waste conveying system, discharging the waste away.

The destone machine is fitted for pitting peaches, plums, apricots. has a capacity of up to 10 Tons/H of fresh fruit and it is capable of processing also hard and large fruits without severe losses in yield.

For a perfect separation of the puree from pitted fruits,the fruit pulping machine is adopted. The machine can be equipped with an inverter, which is suitable to adjust the rotation speed and with an inert gas injection device, for protecting product against oxidation. Rotating speed can go as 1470r/min, which generates large centrifugal force and helps increase the juice yield, and the puree yield rate is from 65%-75% according to fruit variety.

To get the concentrated puree, we use the force circulation evaporator to remove water in puree, after concentration, the puree is about 2.5 times higher solid than single strength puree. The whole evaporation process is in low temperature to keep the natural ingredients in fruits to the most extend. And the steam, cooling water can be recycled when evaporator works, saves a lot of energy.

Apricot, peach and plum puree can be sterilized by the tubular sterilizer. At this stage, all microorganisms are destroyed. In contrast to the stage of preheating, sterilization takes place at higher temperatures (95℃-115℃ ). The specific value of sterilizing temperature is set depending on the technical nuances of each particular production.

The concentrated puree can be filled into aseptic bags in drums or bags in boxes, whereas the single-strength puree can be filled into small pouches for baby food consumption.

The filling machine can be divided into the following according to different classifications:

• Filling Mechanism:
  • Piston Fillers: These are the most common type of filler for purees, as they use a piston to push the puree into the container. Piston fillers are ideal for thick, semi-solid products like fruit purees.
  • Servo Motor Fillers: These machines use servo motors to control the precise amount of puree dispensed, offering more accuracy and consistency in filling.
• Filling Process:
  • Hot Filling: For UHT sterilized puree to ensure the product is sterile and extends its shelf life. The puree is heated to 85-89℃ before filling and then sealed immediately.
  • Cold Filling: For pasteurized apricot, peach, and plum purees that are filled at 4℃, then the fruit puree will be stored at -18℃.