Applicable Stone Fruit Types: Peach, apricot, plum, cherry, mango and other stone fruits, as well as olive and similar hard-pit fruits.

Final Products:

Pure stone fruit puree for direct consumption.
Flavored stone fruit puree, such as honey peach puree.
Bakery fillings such as apricot puree.
Jam and fruit spread base materials.
Beverage-grade fruit puree additives.

Process Flow

Raw Material Preparation:
Sorting to remove insect-damaged and spoiled fruits → Air-bubble washing with citric acid color protection → Hot blanching for peeling → Mechanical pitting with a pitting rate ≥98%

Puree Processing Core:
Low-temperature pulping at 50–60 °C to preserve natural fruit aroma → Filtration through a 150-mesh screen to remove pit fragments and pulp residues → Optional flavor formulation

Sterilization and Freshness Preservation:
Pasteurization at 80–85 °C for 20–30 seconds → Vacuum deaeration to prevent oxidation and phase separation