Processing of cherry clarified juice
(1) Hot press to prepare cherry juice: Compression Plate Instruments ,Posterior Cervical Kit,Back Cervical Kit,Posterior Cervical Instruments Jiangsu Health Medical Technology Development Co., Ltd. , https://www.medicalhos.com
Production process: material selection → fruit washing → blanching → filtration → clarification → deployment → sterilization → filling → finished product. That is, the cherry is washed first, then heated to 65° C. in a stainless steel or aluminum sandwich pot, and squeezed immediately before cooling. The cherry can be heated to extract most of the pigment. Ordinary hydraulic presses for squeezing the grape juice can also be used to press the cherries. However, it is not appropriate to use coarse woven cloths for the squeezing. Otherwise, many of the pulp will flow through the woven fabrics into the juice, and nylon cloth should be used. This hot pressed juice has a juice yield of 62% to 68%. The hot cherry juice that is squeezed out should be filtered through a fine wire sieve or muslin bag made of a corrosion-resistant metal material. The filtered cherry juice is cooled to a temperature of 10°C or lower and allowed to settle overnight. The clean clarified juice is separated from the ooze by siphoning, then mixed with a small amount of filter aid (diatomaceous earth) and filtered with a plate and frame filter press or other filters. The clarified cherry juice was formulated with citric acid to a total of 0.37% to 0.40%, and the soluble solids content was adjusted to 10% to 12% with 45% to 60% of the filter syrup, and the original juice content was more than 10%. The prepared juice will be filled, the air in the top gap of the bottled product will be drained and sealed, and then will be sterilized by using a pasteurized instantaneous sterilizer. The sterilization temperature is 73.8° C. and the time is 3 minutes. If it needs to be stored for a long time, it must be kept in a refrigerated environment.
Quality requirements: Fruit juice drinks are dark red, clear, transparent, and free from foreign matter. Sweet and sour, with a unique flavor of cherry. Sugar content above 10% (by refractometer).
(2) Cold pressing of fresh cherries: The hot-pressed cherry juice is bright and relatively easy to filter, but its flavor is worse than that of fresh cherries and is slightly better than canned cherries. Although the color of the cold pressed cherry juice is not as bright as the hot pressed cherry juice, the flavor is very similar to that of the fresh cherry, so many people prefer the cold pressed cherry juice.
Process flow: Material selection→fruit washing→crushing→pressing→heating→cooling→enzymatic→filtering→clarification→mixing→filling→sealing→sterilization→cooling storage
Material selection, fruit washing, and crushing: Wash the cherries, drain them, and then cut into rough flesh. It can be ground with a regular apple grinder just like apple juice, but the grinder's knife must be installed so that it does not crush the cherry core. The crushed cherry is good for pigment extraction.
Squeezing: fresh crushed cherries, without heating, directly cold press. Cherry juice is light red in color. The soaked cold cherries are pressed in a hydraulic press with a press frame and a press cloth just like the grape press method, and the juice from the cold press cherry juice is 61% to 68%.
Heating and Cooling: The fresh cherry juice that is pressed is rapidly heated to 87.7 to 93.3°C and then cooled. After heating, the enzyme can lose its activity and kill most of the microorganisms in the cherry. At the same time, the colloidal substances in the juice can be condensed.
Enzymatic: Even if the cherry juice is heated, it is still necessary to perform special enzymatic treatment before filtration, otherwise the filter will soon be clogged with fine cherry meat. That is, the cherry juice was cooled to 37.7°C and a 0.1% pectinase preparation was added by weight, held at 37.7°C for 3 hours, allowed to react sufficiently, and then heated to 82.2°C and cooled to 37.7°C.