عنوان جزییات وبلاگ

The process of producing transparent concentrate from fruit

1- Raw material:

Cherries, apples, grapes and pomegranates are the main raw materials for the production of transparent concentrate. Pears and pears are processed as both clear and opaque concentrates.

2- Washing:

It is done in order to separate the soil, sand, dust, leaves, garbage, etc. that are carried by the fruit and also in order to remove the remnants of insecticides on the fruits. In addition, by doing this, the microbial load of fruits is reduced to a certain extent.

3- Separation:

Fruits used in the production of fruit juices must be edible. On the other hand, the composition of fruits varies according to their degree of ripeness, which affects the characteristics of fruit juices such as color and taste. Therefore, separating rotten, crushed, etc. fruits from the raw material is a practice that must be done before all other processes.

4- Inhalation:

Runs on cherries and grapes. The sour cherry brewing machine consists of a large number of rubber rollers that move in opposite directions and their distance is adjustable. The system that the rollers create is sloping and when the fruits move in the upper part of the rollers, their tails get stuck between the rollers and separate.

5- Crushing:

Before pressing, the fruit tissue must be disintegrated and the cell wall disintegrated to some extent. For this purpose, cherries and grapes are passed through two rollers that rotate in opposite directions and their distance is adjustable. In cherries, excessive breaking of the kernels causes the amygdalin in the kernel to penetrate into the juice. Decomposition of this glucoside together with benzaldehyde (almond aroma) produces hydrocyanic acid. Therefore, this issue should be considered more carefully.

Apples, pears and chopped in a fruit mill. Chopped fruit is called “mesh”.

6- Mesh heating:

As soon as the tissue disintegrates, the fruit begins to turn brown. This phenomenon, called enzymatic browning, is catalyzed by the enzymes ortho-diphenyl oxidase, and par-diphenyl oxidase, which are naturally present in the fruit. Compounds that participate in the reaction as substrates often have ortho-dihydroxyphenolic tissue.

One of the main ways to prevent these undesirable changes is to thermally inactivate the enzymes. For this purpose, sour cherry and grape mash are heated at a temperature of 85-90 ° C for 2-4 minutes. Double-walled tubular heat exchangers are commonly used for this purpose. In this system, cold water is used to heat the juice from steam and cold water is used to cool it to a temperature of 50 degrees Celsius for the purpose of fermentation (enzymatizing).

In the case of apples, pears, etc., the mesh is not generally heated.

7- Mesh fermentation:

Mesh fermentation is actually the action of enzymes. For this purpose, the enzymes used, in addition to pectolytic activity, also have cellulotic, hemicellulotic and proteolytic activity. In this way, the disintegration of the cell wall becomes easier when pressing and the pressing efficiency increases. The amount of enzyme required, depending on its activity, is 10-20 grams per ton of mesh for solid enzymes and 200-200 milligrams for liquid enzymes. The appropriate temperature for this process is between 45-50 degrees Celsius and its effect time is between 1-2 hours, depending on the type of enzyme used. The optimal amount of enzyme required is determined by the “drip test”.

8- Pressing:

The most common way to extract fruit juice from the mesh is to press. Diffusion and liquefaction are all other methods that can be used in this case.

In order to extract fruit juice from the mesh, different types of presses are used, which are divided into two groups, continuous and non-continuous, according to their work method.

Depending on the type of press, the composition of the juice and its efficiency are different. Juice yield in presses varies depending on apples, grapes and cherries 65-83%, 70-85 and 65-75%.

9- Relaxation:

Flavoring for fruits that we want to concentrate should be done before concentrating. This operation is done either before clarification or before concentrating. Flavoring before transparency is more desirable due to the preparation of more natural and more aroma. This is done in a system called “aroma trap” which consists of evaporator, fractional decomposition and cooling. About 150 liters (0.4-0.6%) of aroma concentrate is obtained from 150-250 liters of concentrate juice in order to prepare the juice. This aroma is added again when diluting the concentrate to prepare the juice.

10- Transparency:

The temperature of the juice coming out of the aromatizer is 90-92 degrees Celsius, which is reached by 45-47 degrees Celsius by the heat exchanger and is transferred to the clarification tanks. First, pectin is analyzed by enzymatic method and in the presence of starch. Then, by adding auxiliary materials at the same temperature or at a temperature of 20-25 degrees Celsius, fluctuation (clot) is created. To separate the clot, the juice is kept in the tank for a while until the clot settles or is separated from the juice by flotation.

11- Filtration:

After removing the sediment, the smoothing operation is performed. To filter the juice, plate or cover filters are used. In recent years, the implementation of vacuum filtration has also become common.

12- Concentrate (concentrate):

Clear juices are often concentrated and stored. Thus, it is both resistant to microbiological decay and chemical changes and its volume is reduced. Concentrated fruit juice, later used in the preparation of fruit juice

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