In the production and production of fruit juice, clarification of fruit juice is a very important part. Here are some ways to clarify the juice. (I) Honey clarification Add 1% to 10% of the weight of honey to the juice, stir it well, and let stand for several hours. When certain proteins in honey are combined with the phenolic substances in the juice to form a precipitate and filtered, pure and browned juice can be obtained. (b) Natural clarification juice is placed in a sealed container and allowed to settle for a long period of time to allow the suspension to settle. At the same time, the pectic substances are gradually hydrolyzed, which reduces the viscosity of the juice and accelerates the clarification process. Proteins and tannins can also form macromolecular polymers precipitated during standing, so clear and transparent juices can be obtained after standing for a long time. It should be noted that the juice is prone to microbiological contamination during long-term standing and the fermentation deteriorates. Therefore, using this method to clarify the juice must add an appropriate amount of preservatives. At present, this method is limited to the use of sulfurous acid to preserve the raw fruit juice production. (3) The amount of gelatin tannin clarification gelatin varies depending on the type of juice and the type of gelatin, so for each type of juice, each type of gelatin and tannin, a clarification test is required before use and the amount of gelatin is determined. . Under normal circumstances, the amount of gelatin is about 1%, and the amount of tannin is about 0.3% to 0.5%. Slowly add it to the juice under constant stirring, mix it well, and let it stand at room temperature at 8-12°C for 5 to 10 hours. If the temperature is too high, it often leads to slow clarification; if the temperature is too low, turbidity may occur. (D) Frozen clarification This method is particularly evident for apple juice. Grape juice, jujube juice, sea buckthorn juice and citrus juice also have this phenomenon. The general freezing temperature is -1 to -5°C. (5) Heating Coagulation and Clarification This method is simple and effective, so it is widely used. However, this method has a certain influence on the flavor of the juice, and it also produces harmful oxidation and reduces the nutritional value. In order to prevent deterioration of flavor and oxidation, heating must be carried out under anaerobic conditions. Generally, closed tubular heat exchangers or instant bactericidal sterilizers can be used for heating and cooling. The heating temperature is 80 to 82°C and the time is 80 to 90 seconds.
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