Fruit Juice

“Juice is the fluid product expressed from plant material by crushing, comminuting and pressing and addition of the additives.”
Near water – No or Low Calories
According to production method
Press Line: Clarified type juice (apple, cherry, grape)
Pulper Line: Nectar type juice (peach, apricot, plum)
Citrus Line: Citrus juices (orange, lemon)
Raw Material Quality
Cleaning, sorting and inspection
sand, stone, leaf
unsuitable fruits (visible defects)
washing and sizing
Mechanical process of destroying cell tissue
Fruit pulp or macerate
Rapid heating and cooling prior to juicing
– inactivates natural enzymes
– increase yield
– reduce microbial load
– rapid cooling prevent NEB
Enzyme Treatment
Macerating enzymes improve yield, clarity and stability of the juice.
extraction of 95% of the soluble solids from the fruit
addition blends of pectolytic enzymes and holding (powder&liquid)
Polygalacturonase (PG), Pectin lyase (PL), Pectin methylesterase (PE), amylases, etc.
Rack and cloth, Hydraulic, Continuous screw press
Pressing aids provide drain channels for juice extraction
(perlit, clean rice hull, cellulose fiber)
Juice Clarification & Filtration
to prevent cloudiness (apple, cherry)
settling with settling agents and cooling
(Bentonite, Kieselguhr, Gelatine)
centrifugation or filtration
Plate and frame filters
Dearation & Concentration
Removing air in juice by applying vacuum and saturation with inert gas (N2 or CO2)
Vacuum concentration at low temperature
Final Juice Quality
Brix: defines juice strength
Acidity & pH: defines acid balance and change according to type of product
Ascorbic Acid content
Formal Index: distinguish natural fruit juices

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