Urgent for the production process of juice drinks ~

Raw materials → sorting → cleaning → crushing → pulping → juicing → screening → pasteurization → cooling →

Centrifugal separation → clarification → filtration → blending → pasteurization → filling → cooling → finished product.

2. Formula:

Juice sugar; Malic acid (or citric acid);

0.02% potassium sorbate; Fruit essence 0. 1%.

3. Key points of operation:

(1) Cleaning and sorting: Fruit raw materials must be cleaned and sorted to remove dirt before processing.

And rotten fruit. Rotten fruit can't be used to process juice.

(2) Crushing and pulp treatment: Crushed fruit should meet the requirements of the adopted juice extraction process.

Pulverizing, pulping, and filtering to obtain juice. The particle size of fruit pulp should be fine, preferably 2-6mm.

(3) Enzymatic treatment: rapidly heating the fruit pulp to 40-45? C, stirring in a container 1.5-2.0.

Minutes, ventilation (pre-oxidation), adding 0.02-0.03% highly active enzyme preparation, at 45? C temperature treatment for 3 hours, intermittent slow stirring.

(4) juicing and leaching:

(5) Clarification and filtration: Clarification of fruit juice is very important, which is not handled properly and is very tolerant in the finished product.

It is prone to turbidity and precipitation. Specific methods are:

A, using clarifier: gelatin: silica gel: swelling = 1: 10: 5.

B, enzyme treatment: 0. 3% pectinase treatment. Heat the juice to 45-55 first? And adjust the PH value to 3.5-5.5. The clarification time is about 4 hours;

C, freezing method: freeze the fruit before juicing (-3? C) Juicing, further processing and clarification, and the effect is very good. One of its advantages is to prolong the processing cycle; Second, the low temperature of thawing can be used to juice, which can effectively prevent browning. Because all the fruits are frozen and thawed, all the cells are broken and the juice flows out, so that high-quality juice can be produced.

Filtration: Generally, plate-frame filter or diatomite filter is used for filtration.

(6) Sterilization: commonly used pasteurization or high temperature sterilization (HTST): 95? C, keep 15-30S.

4, finished product requirements:

(1) The finished fruit juice is clear and transparent without serious browning;

(2) It is fruity, sweet and sour;

(3) The product has no obvious turbidity and precipitation after being stored for half a month.