Apple juice processing
There are two kinds of apple juice: cloudy apple juice and transparent apple juice. Their basic processing is the same, except that the cloudy apple juice uses a homogenization step and the clear apple juice uses a clarification filtration step. 1. Select apples to remove unqualified apples such as rot, diseases and pests, and severe mechanical damage. 2. Wash the apples and wash them with running water after soaking. 3. Trimming the unqualified apple with local diseases and pests and mechanical damage, using a stainless steel knife to clean it and clean it. The qualified apple cuts the heart. If peeled, first peel and trim. 4. Crushing breaks the apple into pieces with a stainless steel crusher and feeds the pieces of apple to the juicer in time. 5, squeeze the juice with a screw press to squeeze the apple after the crushing apple juice. 6. Heated and squeezed apple juice should not be stored. Immediately use a sandwich pot or tube sterilizer to inactivate the enzyme. The temperature is 85°C and then cool to 65°C. 7. Homogeneous (turbid fruit juice) Homogenization is performed at a pressure of 100-120 kilograms per square centimeter. Under conditional conditions, vacuum degassing should be carried out above 600 mmHg before homogenization. 8, clarification filtration (transparent juice) Transparent apple juice to use clarification, filtration process. After being clarified by the enzyme preparation method and then filtered by a beverage filter, the filtered apple juice requires clarification and transparency. 9. Blending natural apple juice According to the sugar acidity of the raw material, the finished sugar content is adjusted to 12%, and the acidity is about 0.4%. 10. Canned cans are best packaged with 5104 cans, containing 200 grams of transparent apple juice, and can also be used for automatic cans. The temperature of the juice before canning (bottle) is generally not lower than 70 °C. 11. When sealing the metal cans, seal them with a can sealing machine, use bottles, seal them with a capping machine or a capping machine according to the requirements of different bottles. The temperature of the juice before sealing is not lower than 65-70°C. 12. The sterilized and sealed fruit juice is sterilized in hot water at 85°C. The sterilization time is determined according to the sterilizing effect, which is generally about 10 minutes. 13. Cooled and sterilized apple juice is immediately transferred to cold water and rapidly cooled to normal temperature. When using glass bottles, the temperature of the cooling water should not be too low to prevent the bottles from being blown.