Strawberry juice production technology
1. Raw Materials: Fresh strawberries, sugar, citric acid, sodium benzoate, and pectinase are the main ingredients used in the production of strawberry juice.
2. Process Flow: The process starts with selecting high-quality raw materials, followed by cleaning, crushing, and adding enzymes. Next, the juice is extracted, degassed, clarified, blended with sweeteners and acids, sterilized, canned, sealed, cooled, and finally packaged as finished products.
3. Operating Procedures
(1) Raw Material Selection: Only fresh, mature strawberries with a good flavor, no pests, and no signs of mold should be chosen to ensure the best quality of the final product.
(2) Cleaning: Soak the strawberries in a 5% detergent solution for 3 minutes, then rinse thoroughly under running water to remove any dirt or impurities.
(3) Crushing and Enzymatic Treatment: To maximize juice yield, the strawberries are crushed and treated with pectinase. The recommended dosage of pectinase is 0.05% of the fruit weight. The optimal temperature for enzyme activity is between 40-42°C, and the reaction time is approximately 2 hours.
(4) Juice Extraction: After crushing, add 5% cottonseed shell as a filter aid to improve juice extraction efficiency. The mixture is then pressed using a capsule press, and larger particles are filtered out to obtain a clearer liquid.
(5) Degassing: Before proceeding to the next step, the juice undergoes degassing to remove air bubbles. It is then preheated to enhance the effectiveness of the enzymatic treatment.
(6) Clarification: Allow the juice to settle for some time, then filter it to achieve a clear and bright appearance.
(7) Blending: Add sugar and citric acid to the clarified juice to reach a sugar content of 11%-12%, a total acidity of 0.79%, and include 0.1% sodium benzoate as a preservative.
(8) Sterilization: Two methods can be 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, depending on the equipment and desired shelf life.
(9) Canning: Before filling, the containers must be sterilized. Due to the acidic nature of strawberries, it's important to use acid-resistant materials, such as coated tinplate, to avoid corrosion. Once filled, the cans are sealed immediately, cooled to below 40°C, and then inspected before packaging and storage.
4. Quality Requirements: The finished product should have a uniform red or purple color, be shiny, and have a balanced sweet and sour taste with a distinct fresh strawberry flavor. The juice must be clear and transparent, free from any suspended particles. The sugar content should be between 11%-12%, and the total acid content should be around 0.79%.
Low Cost Fiber,Soluble Fiber,Sugar Free Fiber
Qingdao Bailong Huichuang Bio-tech Co., Ltd. , https://www.sdblcycn.com