Strawberry juice production technology
1. Raw materials: strawberries, sugar, citric acid, sodium benzoate, and pectinase.
2. Process flow: The production process begins with raw material selection, followed by cleaning, crushing and enzymatic treatment, juice extraction, degassing, clarification, blending, sterilization, canning, sealing, cooling, and finally, the finished product is ready for packaging and storage.
3. Operation methods
(1) Raw material selection: Choose fresh, mature strawberries with a normal flavor, no pests, and no signs of mold or decay. The quality of the fruit directly affects the final product's taste and appearance.
(2) Cleaning: Soak the strawberries in a 5% detergent solution for about 3 minutes to remove dirt and contaminants, then rinse thoroughly under running water to ensure they are clean before further processing.
(3) Crushing and Enzyme Addition: To maximize juice yield, the strawberries are crushed and treated with pectinase. The recommended dosage is 0.05% of the fruit weight. The optimal temperature for enzyme activity is between 40-42°C, and the reaction time should be approximately 2 hours to break down pectin effectively.
(4) Juice Extraction: After crushing, add 5% cottonseed shell as a filter aid to the slurry to improve filtration efficiency. The mixture is then pressed using a capsule press, and larger particles are removed through filtration to obtain a clearer liquid.
(5) Degassing: This step involves removing air bubbles from the juice to prevent oxidation and improve the stability of the product. After degassing, preheat the juice slightly to enhance the effectiveness of the enzyme action if needed.
(6) Clarification: Allow the juice to settle for some time, then filter it to achieve a clear and bright appearance. This ensures that the final product is free from cloudiness or sediment.
(7) Blending: Add sugar and citric acid to adjust the sweetness and acidity levels. The desired sugar content is 11-12%, total acidity should be around 0.79%, and 0.1% sodium benzoate is added as a preservative to ensure product safety and shelf life.
(8) Sterilization: Two common methods are used—high-temperature short-time (HTST) sterilization at 121°C for 10 seconds, or pasteurization at 76.6–82.2°C for 20–30 minutes. Both methods effectively eliminate harmful microorganisms without affecting the flavor and nutritional value of the juice.
(9) Canning: Before filling, the containers must be thoroughly sterilized. Due to the high acidity of strawberry juice, regular tinplate cans may corrode over time. Therefore, acid-resistant materials are preferred to avoid damage during processing. Once filled, the cans are sealed immediately, cooled to below 40°C, and then packaged, stored, and inspected for quality assurance.
4. Quality requirements: The finished product should have a uniform red or purple color, be shiny, and have a clear and transparent appearance without any suspended particles. It should have a balanced sweet and sour taste, with a fresh strawberry aroma. The sugar content should be between 11% and 12%, and the total acidity should be around 0.79%. All products must meet strict hygiene and safety standards before being released for sale.
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Qingdao Bailong Huichuang Bio-tech Co., Ltd. , https://www.sdblcycn.com