日韩精品无码AV成人免费观看_无码在线一区二区三区_性感美女足交自慰免费在线_亚洲情a成黄在线观看

Processing of concentrated apple juice

The concentrated apple juice is small in volume, and the content of soluble solids is 65% ~ 68%, which can save the packing and transportation cost, and can keep the product in a long time.
1. process flow: raw material, fruit washing, washing, crushing, juice extraction, clarification, sterilization, concentration, filling, and finished products.
2. main points of Technology:
(1) juice preparation: fruit juice preparation must choose mature, sound and high quality apple raw materials to produce high quality apple juice concentrate.
(2) recovery of aromatic substances: remove cloudiness from fruit juice, heat it through heat exchanger, and pump it into aromatic substance recovery device, and aromatic matter will escape with evaporation of water. In general, the amount of water vaporization of the fruit juice is 15% when the aromatic substance is recovered and the best concentration of the apple aromatics concentrate is 1:150.
The main components of apple aroma substance concentrate are carbonyl compounds, such as vinyl aldehyde and acetaldehyde. The content in the concentrated solution of 1:150 is 520~1500 mg / L, while the ester content is only 190~890 mg / L. the free acid content is only 70~620 mg / L. Aromatic substances concentrate quality of the ethanol content is less than 2.5%.
(3) clarification: clarification is an important pretreatment measure before concentration. Several commonly used Apple Juice clarification process: 50 C enzyme treatment, time for 1~2 hours; at room temperature (20~25 DEG C), juice enzymatic treatment of cold storage method in the tank, the processing time for 6~8 hours; enzyme preparation and clarification agent in sterile sterile juice by enzymatic treatment, pectin 2~3 days later Apple Juice will completely dissolve in. When the pectin is decomposed only without clarification, it begins to concentrate.
(4) concentration: the evaporation time of apple juice concentrator is usually a few seconds or a few minutes, the evaporation temperature is usually 55~60 degrees, and the evaporation temperature of some concentrating equipment is low to 30 degrees. At such a short time and at such a low evaporation temperature, it will not cause adverse changes in the composition of the product and the quality of the senses. If the time is too long or the evaporation condensation equipment of high evaporation temperature, concentrated apple juice will appear because of sucrose and other coking reaction product color and taste. The content of hydroxymethyl furfural can be used to determine the heat treatment effect of apple juice concentrate.
The main methods of concentrating are vacuum concentration, freeze concentration, and reverse osmosis concentration. The clarified juice was concentrated to 1 / 5~1 / 7 by vacuum concentrating equipment, and the sugar degree was 65% ~ 68%. Because the coexistence of pectin, sugar and acid will form a part of the gel, so the concentration limit of the cloudy juice is 1 / 4.
(5) filling and storage: the apple juice from the concentrating equipment should be cooled quickly to less than 1O C after filling. If the low temperature evaporation concentration equipment is used for concentration, it is necessary to use the plate heat exchanger to heat the concentrated juice to 80 degrees. After holding it for dozens of seconds, it will be filled with heat and cooled rapidly after sealing. Although the concentrated juice has resisted microbial contamination, the concentrated juice after filling should be refrigerated at 0~4 degrees in order to prevent quality changes.