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A Concentrated Grapes Juice Production Technique Example(1)
Apr 05, 2017

The grape is a kind of popular fruit. The supply is very rich on market and the price is friendly to public as well. It has many health nutrients and very helpful for nephritis patients, hepatitis patients, arthritis patients and anemia patients. It’s also good at anti-cancer and healing lung disease.  Therefore, the grape has anthocyanin, which is excellent at anti-oxidation, clear up free radical and improve the microcirculation. And grape has varieties, rich flavor, which could be processed into grape juice to content different consumer groups. Moreover grape juice in Western countries has been very popular, so grape beverage production has great potential for development.

 

1. Material selection

Choose the suitable variety and 80% ripe grapes. Because the overripe grapes easily rot during processing, and the unripe grapes have high acidity, more tannin, low sweetness and fewer flavors.

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2. Material cleaning

In order to wash away the agricultural agent and dust sticking on the grape surface and stalk by using Surf type fruit cleaning machine. Through the strong wave generated by the Surf type fruit cleaning machine’s high pressure pump, the fruit can self-clean by rolling and waving. Then being spray rinsed while lifting processing.

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3. Crushing, deseeding

After the grapes are filled in the Crushing Machine’s hopper, it will be crushed and then pushed to the deseeder for get rid of the seed and stalk, otherwise there will be a high tannin content to influence the taste.

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4. Heating

The heating process is applied for dissolve the pigment and soften the grape meat. This step is very important which will impact the grape juice quality, so usually an interlayer kettle is employed for heating around 65°C ~ 75°C in an appropriate period. Over heating will dissolve many tannin in the peel, lacking heating can not dissolve enough color, flavor and taste.


5. Squeezing

Squeezing is the major method to obtain original liquid and also is the key processing. After heating processing, the squeezing processing needs be operated as soon as possible. In order to satisfy the low air content, low fruit meat content, low nutrition loss, low brown stain, high juice generation percentage, and high production efficiency juice production demand, usually there are two times squeezing procedures applied in the squeezing processing. After the first time, some suitable amount of water needs adding in the remaining fruit residue for the second squeezing processing. And then immediately pasteurizing (in 80°C) the mixed liquid consists of the liquid obtained in first and second squeezing processing, in case the fruit liquid fermentation in the following processing. After that, the fruit liquid needs be cooled to 40°C  instantly for next step.

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