Apple juice is a very common beverage in the current beverage market. It is a relatively cheap and easy to improve healthy beverage. It is also a source of soluble and insoluble cellulose. Drinking apple juice can also cleanse the liver, kidneys, or low-calorie drinks.
material. Over time, it can also reduce liver or kidney disease. Apple juice will speed up the peristalsis of the intestines. If the intestinal motility is abnormal, apple juice will produce gas in the intestine. If the intestines are stimulated by food, you can drink regular apples
Juice or a mixture of concentrated fruit juice and water to relieve irritation. We can make apple juice at home, but we should drink it immediately after making the juice.
Art process
Material-Selection--Treatment-Pre-cooking-→ Beating-+ Blending-Homogenization--Degassing-+ Heating-+ Canning-→ Sealing → Cooling.
Operation points
①Raw materials. Most mid-to-late maturing varieties can be used for juice. Juicing apples have high standard sugar content, moderate acidity, strong flavor, rich juice, easy juice extraction, and enzymatic browning becomes inconspicuous. Many varieties of juice alone cannot get satisfactory results.
But cooperating with other varieties can make good juices.
②Choose. Choose fresh, good, juicy, low-fiber, and mature fruits to remove rotten and other unqualified fruits.
③ Treatment. Wash the raw materials with clean water, red or mechanically peel them, dig out the seed nest after opening, remove spots, pests, and rotten fruits, and soak in 1%~2% saltwater to protect the color. Then rinse with clean water.
④ Soften. 100 kg of fruit pieces, 105 kg of 15% sugar solution, heat, and pre-cook for 10-20 minutes.
⑤ Beating. Use a beating machine with a sieve aperture of 0.8 mm and 0.4 mm to beat. After beating, it can be adjusted. 100 kg of juice is mixed with 40 g of citric acid, and it can be adjusted up to 14.5% with concentrated sugar liquid.
⑥Degassing and average quality. The vacuum degree is above 80 kPa for degassing. After degassing, the average pressure is 10-12 MPa.
⑦ Heating. After the juice is heated to 85°C, it is quickly filled into cans. During standard canning, the temperature of the juice should not be lower than 75'C. Glass jars and bottle caps should be cleaned in advance. Quickly seal after filling.
⑧ Cooling. Hot water, 3'-10'/100°C, cooling in sections.
Product quality standards
The juice color is light yellow. It has the taste of apple juice, no strange taste. The juice is turbid and uniform, allowing slight precipitation and slight separation after long-term standing, and the concentration is moderate. The raw juice contains no less than 45%, and the soluble solid content is 14%-18%.
The total acidity is 0.2%~0.7%.
