Raw material selection → cleaning → pulping → juicing → coarse filtration → blending → homogenization → heating → canning → sealing → sterilization → cooling.
(2) Key points of operation.
① Selection of raw materials. Soft fruits with high maturity should be selected as raw materials for juice making to prevent fermentation deterioration and immature fruits.
2 clean. Cleaning raw materials before juicing is an important measure to reduce pollution, especially when juicing with skin. Therefore, the sediment and impurities on the peel should be washed off with running water. Rinse with potassium permanganate solution if necessary, and then rinse with clear water.
3 beatings. Peel the pulp with a beater, and wrap the pulp with cloth to juice. The juice yield can reach more than 70%. Or pour the washed fruit into a press to juice, and then filter off the peel, seeds and some crude fibers with a scraper filter.
4 deployment. Dilute the roughly filtered juice with water until the refractive index is 4%. Then, according to the ratio of juice 90kg white sugar 10kg, the sugar was completely dissolved by continuous stirring.
⑤ Filtering. The mixed juice is filtered and separated by a centrifugal filter to remove residual peels, seeds, some fibers, broken pulp pieces and impurities.
(6) Homogenization. The filtered juice is homogenized by a homogenizer, which can further break the fine pulp and keep the juice in a uniform and turbid state. The pressure of homogenizer is 10 ~ 12 MPa.
All landowners can. Heat that fruit juice, canning at a temperature not low than 80 DEG C, and quickly sealing.
⑧ Sterilization and cooling. Quickly sterilize after sealing, and the sterilization formula is 5'- 1O'/ 1OO℃, and then quickly cool to below 40℃.
(3) product quality requirements. The product is light yellow with uniform color. It has the proper flavor of kiwi fruit juice, sweet and sour, and has no peculiar smell. The juice is uniform and turbid, allowing precipitation after standing, but it is still uniform and turbid after shaking. Soluble solids (calculated by refraction) are 14% ~ L6%. The total acidity (citric acid juice) is 0.6% ~ 1.2%.
(4) Other issues.
① Kiwifruit can be made into clarified juice and concentrated juice besides mixed juice.
The production process of concentrated kiwi fruit juice is as follows:
Selection of raw materials: cleaning, crushing, juicing, filtering, homogenizing, degassing, sterilizing, concentrating and packaging.
The production process is simple and feasible, the production efficiency is high, the loss of vitamin C is less, and the flavor of kiwifruit can be better maintained. Concentrated fruit juice has the advantages of saving packaging and transportation costs and being difficult to deteriorate during storage.
Clarified the production technology of kiwifruit juice as follows:
Selection of raw materials: cleaning, crushing, juicing, inactivating enzyme, filtering, clarifying, filtering, heating and exhausting, canning, sealing, sterilizing and packaging finished products.
Clarification and filtration are the key to clarify the production of fruit juice. In order to remove insoluble solids from fruit juice, the following methods can be adopted: first, mechanical juicing is used to reduce insoluble solids in fruit juice as much as possible; Then use enzymes to clarify the juice, and first heat the juice to a slight boiling point. Cool to 40-50° C, adding enzyme preparation, stir uniformly, and standing for 3-3.5 hours, so that floccules in that juice gradually sink and clarify; The tiny suspended solids in the juice were filtered out. Using vacuum filtration method, not only the filtration speed is fast, but also the clarification effect is good.
② Protection of vitamin C in kiwifruit. The protection of vitamin C in kiwifruit processing is very important. Attention should be paid to the following aspects: avoid contact with water before peeling the fruit after washing; Shorten the process flow, pay attention to avoid light when storing semi-finished products and reduce the illumination time; Avoid contact between raw materials and semi-finished products and copper and iron metals during processing; The whole operation process is carried out under acidic conditions; Take measures to reduce the oxygen content in fruit juice to reduce the oxidation loss of vitamin C.