Apricot, cherry and plum juice & purée production

Natural purées of apricot, cherry, and plum find wide application in various finished products, including smoothies, mixed juices, nectars, baby food, jams, fruit preparations, fillings for pastries, yogurt, and ice cream.

Once sorted and washed, apricots and plums undergo a process where they are either passed through a rotary destoner or destoner-pulper to remove pits, skin, and fiber, and transform the flesh into a liquid form. To maximize efficiency, the pulping process is carried out in two stages. During this process, it is important to note that air may mix into the purée, which can result in the deterioration of the nectar’s color and flavor. Therefore, it is necessary to pass the purée through a deaerator.

To obtain pressed juice, the destoned mash undergoes enzymatic treatment and is pressed similarly to apple mash, allowing the juice to drain easily.

On the other hand, fresh or frozen whole cherries can be crushed using a crusher or fed directly into either a destoner-pulper or rotary destoner to produce a destoned mash, which is then further processed into purée using the pulper.

In the case of fresh cold-pressed cherry juice, destoning is not required when using a pneumatic press. However, it is crucial to ensure that subsequent processing is as delicate as possible to preserve the flavor.

Our stone fruit processing solutions are designed to help you obtain the highest quality and yield from your fruit.