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A Concentrated Grapes Juice Production Technique Example(2)
Apr 06, 2017

6. Fruit meat detaching

As there are many fruit meat and fiber in the grape liquid, it requires an acid treatment and then gets rid of the solid by centrifuge machine. Usually the higher temperature is the better separation effect comes out.

7. Clarification

With the demand of a clear juice liquid, an enzyme treatment is required. The grape PH value is 3.5 ~ 3.8, which is almost consistent with the pectinase PH value, which is 3.5 ~ 4.0. And the appropriate treatment temperature is 40°C ~ 45°C for using 0.01% ~ 0.05% pectinase in 4 ~ 10 hours. However the enzyme treatment conditions are determinate by the grape liquid feature and pectinase character, it’s need considered by the actual situation. After the enzyme treatment, inhaling the clear liquid to filter in the filtering equipment and using the centrifuge machineseparating the sediment. The remained liquid from centrifuge also sends tofiltering equipment for filtering.



8. Concentrating

Concentration of grape juice is usually applied by using the falling-film evaporator or vacuum evaporator for complete the concentration in short time and low temperature (60 ~ 70°C). The Brix of concentrated fruit liquid is 40 °. And the aromatic substances need collected generally.


9. Excepting tartar

Using freezing method before filling and Metatartaric Acid after filling for inhibiting the tartrate precipitation.

10. Flavor adjustment

Add sugar to 100°C pure water, then filter the sugar liquid after the complete melting. Adjusting the Brix to 55° by using the melting sugar liquid and the ingredients are also added generally.

11.Sterilization, cooling, filling

Usually the adjusted 1/5 concentrated grape liquid is used as juice martial, which needs sterilizing in 93°C for 30 sec first, then cooling to 85°C, and then filling it to the cleaned metal tan with coating on the inner surface. The whole filling processing need be operated in 60 ~ 70°C for generating few vacuum, then get rid of the air and seal up with a lid.

12. Packing

Protecting the package with protective material around and cross plastic band tied for transportation. Store in refrigeration equipment before using.