Guava purée processing technology
Guava purée is used in a variety of finished products such as juices, smoothies, mixed juices, nectars, baby food, jams, fruit preparations and fillings for pastry, yogurt and ice cream.
Purées differ significantly from juices because all the processing steps involve pulp that is highly viscous, which represents an end-to-end challenge for the equipment used. SRAML fully comprehensive fruit processing equipment, ranging from sorting conveyors to grating mills, pulping machines and filling lines, is indispensable in turning guavas into high-quality smooth viscous purée.
Fully mature, even soft, but not overripe guava fruits are not usually extracted as pressed juice but rather as purée. After careful inspection and washing, the whole sound mature guava fruits are fed to the grating mill to grind it into fine mash, which is passed through the paddle pulper finisher to have the seeds, skin, fibres and unripe portions removed and be reduced to a liquid. Guava can be heated prior to pulping, making the pulping process easier, oxidation reduced and cloudiness stabilized.
The pulping process is applied in double stages to maximize the pulping efficiency. Special care must be taken to exclude the stone cells that contribute to a grainy texture of the purée, which is achieved by filtration. At this point, the purée may contain air and needs to be passed through the deaerator to preserve good colour and quality. The guava purée can undergo homogenization to increase viscosity.
SRAML fruit processing solutions ensure that the purée is treated as gently as possible to get the most – and the best – out of the fruit.