The affection from the mountains of Guizhou at an altitude of 1300-1600 meters.
Processing technology of prickly pear original juice
2024-11-05
(1) Process Flow Fresh Prickly Pear → Selection → Washing → Draining → Crushing → Juicing → Filtering → Juice → Heating → Cooling → Packaging → Refrigeration → First Filtration of Semi-finished Product → Soaking in Warm Water → Pressing Juice → Filtering → Juice (2) Key Operation Points Explanation (1) Selection: Choose greenish-yellow, 80-90% ripe prickly pears. Unripe green prickly pears have a bland taste, low vitamin C and sugar content, and a strong sour and astringent flavor, making them unsuitable for use. Overripe prickly pears are mostly infested by pests, prone to rot and spoilage, and difficult to store, with a corresponding decrease in vitamin C content. (2) Washing: Send the selected fruits into the washing machine and rinse with clean water, then drain. (3) Crushing: Prickly pear fruits are covered in thorns, have many hard seeds, and contain coarse cellulose. It is generally advisable to use a hammer crusher to crush the whole fruit into a loose mash of pulp and juice. Crushing should not be excessive or insufficient to avoid affecting juice yield. (4) Pressing: After crushing the prickly pears, directly input them into the juicer, ensuring the load is appropriate for pressing. When juice starts to flow out, pause the pressing, wait for the flow rate to slow down, then apply pressure again, repeating this process until no juice flows out under pressure. The juice yield is generally 55% to 70%. (5) Filtering: Use a stainless steel centrifuge or cloth bag to remove coarse residue and suspended solids from the juice to prevent off-flavors during heat treatment. (6) Heating: Pass the juice through a high-temperature instantaneous sterilizer, heating it to 140°C or 135°C for 2-3 seconds, then cooling it to room temperature within 20 seconds. (7) Packaging: Fill the sterilized juice into large barrels or cans that have been cleaned and strictly disinfected, then seal after filling. (8) Clarification Storage: Place the juice in a cold storage at 1-2°C or in a cool, ventilated warehouse away from direct sunlight, allowing it to settle and clarify for more than 7 days, then remove the sediment using siphoning or other methods.
(1) Process Flow
Fresh thorn pear → Select fruit → Wash → Drain → Crush → Juice extraction → Filtration → Juice → Heating → Cooling → Packaging → Refrigeration → First filtration of semi-finished product → Soak in warm water → Juice extraction → Filtration → Juice
(2) Key Operation Points Description
(1) Selecting fruit: Choose greenish-yellow thorn pears that are 80-90% ripe. Unripe green thorn pears have a bland taste, low vitamin C and sugar content, and a strong sour taste, making them unsuitable for use. Overripe thorn pears are mostly infested by pests, prone to rot and spoilage, and are difficult to store, with a corresponding decrease in vitamin C content.
(2) Washing fruit: Send the selected fruit into the washing machine and rinse with clean water, then drain after washing.
(3) Crushing: Thorn pears have thorns all over, with many hard seeds and coarse cellulose. It is generally advisable to use a hammer crusher to crush the whole fruit into a loose mash of pulp and juice. Crushing should not be excessive or insufficient to avoid affecting the juice yield.
(4) Pressing: After crushing the thorn pears, directly input them into the juice press, ensuring the load is appropriate for pressing. When juice starts to flow out, pause the pressing, wait for the flow rate to slow down, then apply pressure again, repeating this process until no juice flows out under pressure. The juice yield is generally 55% to 70%.
(5) Filtration: Use a stainless steel centrifuge or cloth bag to remove coarse residue and suspended solids from the juice to prevent off-flavors during heat treatment.
(6) Heating: Pass the juice through a high-temperature instantaneous sterilizer, heating it to 140°C or 135°C for 2-3 seconds, then cool it to room temperature within 20 seconds.
(7) Packaging: Fill the sterilized juice into large barrels or cans that have been cleaned and strictly disinfected, then seal after filling.
(8) Clarification and Storage: Place the juice in a cold storage at 1-2°C or in a cool, ventilated warehouse away from direct sunlight, allowing it to settle and clarify for more than 7 days, then remove the sediment using siphoning or other methods.
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