Pineapple juice concentrate

1. Process flow

Raw material selection→cleaning→cutting, peeling→juicing→filtration→degassing→sterilization→cooling→concentration→bottling

2. Operation points

(1) The choice of raw materials is to choose two fruits and a small fruit, or to produce cans and preserves, and make full use of the fruits that cannot be processed. Remove rotten fruit, pests and diseases. More than 80% maturity.

(2) Washing, cutting, peeling and washing the dirt on the surface of the peel, cutting the ends and removing the peel.

(3) The peeled pineapple is sent to the human juicer in the spiral juicer. The pomace after the first juice extraction can be further pressed with water to increase the juice yield.

(4) Filtration was first coarsely filtered with a squeegee filter having a pore size of 0.5 mm to remove coarse fibers and other impurities. The screen was then finely filtered through a 120-mesh horizontal centrifugal filter to remove all suspended solids and colloidal particles which were prone to precipitation.

(5) Degassing is degassed under the condition of a vacuum of 64 to 87 kPa, and then the degassed juice is sucked by a screw pump at the outlet.

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(6) Sterilized juice uses instant sterilization. The temperature is (93 ± 2) ° C for 15 to 30 seconds.

(7) The juice after cooling and sterilizing is cooled in the heat exchanger, and the heat exchange between the sterilized juice and the original juice is performed, and the sterilized juice is cooled to about 50 ° C, and the original juice is preheated.

(8) Concentration Sodium benzoate is added to the juice in a ratio of 0.5 g/kg, and concentrated in a vacuum concentrator to control the degree of vacuum at about 85 kPa, the temperature is 48-55 ° C, and the heating steam pressure is 50 ~. 150 kPa. When concentrated to a total sugar amount of 57.5% to 60% (in terms of invert sugar), the pan can be discharged.

(9) Clean and disinfect containers such as bottles before bottling and bottling. When the juice is cooled to a temperature that the bottle can withstand, it is bottled and sealed in the sterile room to remove moisture from the bottle, labeling, and storage.

3. Quality Standard

(1) Sensory index The juice is translucent yellowish yellow to brownish yellow; after the concentrated juice is diluted 6 times, it has a similar aromatic flavor as pineapple juice, no bitter taste, no odor.

(2) Physical and chemical indicators The total sugar content (in terms of invert sugar) is 57.5%-60%; the total acidity (calculated as crystalline citric acid) is above 31%; the sodium benzoate content is not more than 0.1%, and the heavy metal content is: lead ≤3 Mg/kg, copper ≤ 10 mg/kg, tin ≤ 200 mg/kg.

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