Applicable Berry Types: Strawberry, blueberry, raspberry, blackberry, cranberry, mulberry, and other soft or small-sized berries.

Final Products:

Pure berry puree for direct consumption.
Flavored berry puree with added sugar or honey.
Berry puree for bakery applications.
Jam and fruit spread base materials.

Process Flow

Raw Material Preparation:
Sorting to remove spoiled fruit, stems, and leaves → Gentle air-bubble washing to prevent fruit damage → Optional destemming or pitting as required

Puree Processing Core:
Low-temperature pulping to protect anthocyanins → Dual-stage screen filtration to remove seeds and coarse fibers → Optional enzymatic clarification

Sterilization and Freshness Preservation:
Pasteurization at 85–90 °C for 15–20 seconds → Vacuum deaeration to reduce oxidation and browning