Grape juice processing technology
1 The choice of raw materials
At present, China's production in the production of juice varieties Kang Yi. Kang Beier. Kang Tai. Purple Mei Kang. Color incense. Rose Lu, Black Betty. Niagara. White bananas. Katori and rose incense and so on. Most of these varieties are good varieties of fresh food and juice. They should be actively developed and utilized. Before the grapes are processed, fresh fruits that are completely mature, bright in color, free from rot and pesticide residues should be selected as raw materials.
2 Rinsing and removing stems
The selected grape raw materials should be rinsed with water and dried to remove the stems.
3 Crushing and pressing
The pulverizer was used to crush the fruit with the aim of allowing the juice to flow out. The pulp was heated in a stainless steel container at a temperature of 60 to 70°C for 10 to 15 minutes to allow the pericarp pigment to leach and dissolve in the juice. The white grape juice is not heated, and the pulp is directly placed in a filter white cloth (or two-layer white gauze cloth) bag so that all the juice flows out.
4 Filtration and clarification
The squeezed juice is filtered with a white cloth to remove the pericarp, seeds, pieces of pulp, etc. from the juice, and then the juice is put into a sterilized glass or porcelain jar, and then 0.08% of sodium benzoate is added according to the weight of the juice and the mixture is stirred evenly. Dissolved. After 3 to 5 months of natural sedimentation, the fruit juice clarified and transparently sucked the clear liquid to complete the raw juice processing stage.
5 Adjust the ratio of sugar and acid
According to the tastes of most people, it is generally advisable to adjust the sugar-acid ratio of grape juice to 13-15:1.
6 Bottling and Sterilization
After the juice bottle is brushed clean, it is steamed or boiled to sterilize, then the adjusted new juice is poured into the bottle, capped and sealed by a capping machine, and placed in hot water of 80-85° C. for 30 minutes, and the bottle is taken out. Wipe dry to paste the trademark, pack it for sale, or store it on site. Storage of grape juice is required in a cool, 4-5°C environment for long-term storage.
7 Corrosion protection
The grape juice of the above-mentioned factory is filtered, filtered once, then 0.05% of sodium benzoate is added, and then poured into a tank containing 350 mg/kg of sulfur dioxide to be processed. The mixed and sterilized juices are sealed in a jar and cans and placed in a cool place (3-5) for more than one year before consumption. The fruit juice preserved by this method has substantially no change in color/flavor and sugar content, and vitamin C is also rarely lost. After storage, more than 2 times more income than the original juice.
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main clients are come from EU and some other countries. Usually they like the package as iron drums with 290 kgs. However, we have IBC tank also, it can load 1400 kgs for net. Our raw honey purchased from bee keeper directly, so that we can control the quality very well. We can supply different type of honey according to your required parameters and package also.
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