Strawberry juice production technology

1, raw materials: strawberries, sugar, citric acid, sodium benzoate, pectinase.

2. Process flow: Raw material selection → Cleaning → Crushing Enzyme → Juice extraction → Degassing → Clarification → Blending → Sterilization → Canning → Sealing → Cooling → Finished products.

3, operation method

(1) Raw material selection: Fruits with good freshness, moderate maturity, normal flavor, no pests, and no mildew are to be selected.

(2) Cleaning: Soak it with 5% detergent for 3 minutes, then rinse with running water.

(3) Crushing and Enzymatic Addition: In order to increase the yield of juice, crushing is required and pectinase is added. The amount of pectinase used was 0.05% fruit weight. The optimal temperature for the enzyme action is 40-42°C and the action time is about 2 hours.

(4) Juice: Add 5% cotton seed shell filter aid to the broken strawberry slurry to increase the juice yield. The juicer is then squeezed using a capsule press and the macromolecular material is filtered off.

(5) Degassing: Degassing during degassing. Preheat after degassing to improve the effect of the enzyme.

(6) Clarification: After standing for a while, filter to obtain clear strawberry juice.

(7) Blending: Add sugar and citric acid for blending so that the sugar content is 11%-12%, the total acid is 0.79%, and 0.1% benzoic acid is added.

(8) Sterilization: The use of high-temperature instantaneous sterilization is good, 121 °C, 10 seconds. Or use pasteurization 76.6-82.2 °C, sterilization for 20-30 minutes.

(9) Canning: The packaging container should be sterilized first. Due to the high acid content of strawberries, the strawberries have a corrosive effect on tinplate cans. Therefore, acid-resistant materials must be used to prevent scratching the paint during processing. Sealed immediately after canning, cooling to below 40 °C, and then packaging, storage, inspection.

4, quality requirements: finished red or purple, uniform color, shiny; sweet and sour, with fresh strawberry flavor; clarified and transparent, does not allow the presence of suspended substances; sugar content of 11% -12%, acid content of 0.79 %.

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