Blackberry juice processing method

(I) Process flow

Raw material selection → Cleaning → Juice extraction → Centrifugal separation → Degassing → Enzyme treatment → Clarification → Filtration → Primary sterilization → Vacuum concentration → Secondary sterilization → Cooling → Blending → Measure packaging → Refrigeration

(b) Description of operation points

(1) Raw material selection: Pests, rotten fruits and fresh blackberries are selected.

(2) Juicer: Use a juicer to juice the washed blackberry and separate the juice and the residue.

(3) Centrifugal separation: Part of the juice suspension slurry was separated using a horizontal centrifuge (3000 rpm).

(4) Degassing: The separated juice is degassed with a degasser. The degasser has a vacuum of 0.095 MPa and the time is about 2 minutes to remove the oxygen and bubbles in the juice.

(5) Enzyme treatment: Pectinase was added to the juice and incubated at a temperature of (402)°C for 1 to 2 hours. The amount of pectinase was 0.1% of the juice weight.

(6) Clarification: Let stand for 1 to 2 hours and keep at 40°C.

(7) Filtration: Filtration is started at a temperature of 35 to 40° C. with a filter and the filtrate is refluxed for 10 minutes. The clear filtrate is collected to obtain blackberry juice.

(8) Primary sterilization: The filtered blackberry juice was sterilized by an ultra-high temperature instant sterilizer and the sterilization temperature was (1105)°C for 10 seconds. The sterilized juice was rapidly cooled to a temperature of 50 to 55°C in a temporary storage tank and concentrated.

(9) Vacuum Concentration: Concentrate in a degree of vacuum of 0.096 to 0.099 MPa, material temperature of 50 to 55°C, and a vapor pressure of 0.196 to 0.294 megapascals, and condense to 42% to 45% of soluble solids for secondary sterilization.

(10) Secondary sterilization: The concentrated juice was sterilized at 90°C for 3 minutes, and the feed solution was cooled.

(11) Cooling: The concentrated juice is cooled to 30° C. with condensation in a condensation tank.

(12) Blending: The concentrated juice is mixed with the sterilized water with stirring to the specified concentration.

(13) Refrigeration: Store the finished product in a constant temperature of -18 to -25°C in a cold store.

(III) Product Quality Index

Sensory index

Color: dark brown liquid, translucent; taste and odor: with the unique aroma and odor of the blackberry, diluted to the concentration of the original juice without the smell of odor, no odor; tissue morphology: the organization is translucent uniform liquid, five layers, precipitation Phenomenon; Impurities: No foreign substances.

2. Physical and chemical indicators

Soluble solids 42% 1%; pH 5.0-7.0.

3. Microbiological indicators

The total number of bacteria is ≤3000/ml; coliform bacteria and pathogenic bacteria must not be detected.