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Production process of pasteurized juice concentrate

Views:　Date:2020-04-03
1. Raw material selection
Use peaches that are ripe, fresh, flavorful, rich in juice, and disease-free.
Second, raw material pretreatment
1. Cleaning. The raw materials should be washed and washed with water, rinsed and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water and drained.
2. Cut in half to remove the core.
3. Color protection by soaking. The raw materials cut in half and dug into the mixed solution of 0.1% ascorbic acid and citric acid are immersed for color protection.
Third, heating and beating
The fruit pieces are heated at 90 ° C-95 ° C for 3-5 minutes to promote softening, and are beaten by a beater with a diameter of 0.5 mm to remove the peel.
Fourth, flavor adjustment
In order to increase the flavor, the pulp after the previous treatment needs to be adjusted. Add sugar, citric acid, and L-ascorbic acid during the adjustment. The proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid.
V. Homogeneous degassing
Homogenization is to make the pulp particles suspended in the juice break up into smaller particles and uniformly disperse in the juice to increase the stability of the juice and prevent delamination.
The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 meters under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, so as to achieve the purpose of homogeneity. Fruits enter the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed in the following two ways:
1. Vacuum method. The fruit juice is filled in a vacuum container, and the fruit juice is sprayed out in a mist state and degassed. The emptiness obtained by the direct air method is 685-711 mm Hg or more, and the temperature is lower than 43 ° C.
2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, replacing the oxygen in the fruit juice to achieve the purpose of degassing.
Six, sterilization canning
The juice is heated to 95 ° C for 1 minute and canned immediately.
Seven, sealed cooling
Tighten the cap tightly and invert the jar for one minute. After sealing, it should be cooled down to 38 ℃ in sections and then stored in the warehouse.
The qualified fruit tea products are pink or yellow-brown in color, and are allowed to have a dark red color; the juice is evenly turbid, and there is particulate precipitation after standing for a long time; it has the flavor of peach juice; and the soluble solids reach 10% -14%.